Rifle_Walker : everyone knows about this already. Stop spamming it in every section. 1 thread is enough.
Liked On: 24-12-2021, 08:25 PM
Besides, anyone who uses a factory Remington trigger rather than replacing it with a decent aftermarket option deserves what they get
Liked On: 24-12-2021, 08:22 PM
Rifle_Walker : everyone knows about this already. Stop spamming it in every section. 1 thread is enough.
Liked On: 24-12-2021, 08:21 PM
Besides, anyone who uses a factory Remington trigger rather than replacing it with a decent aftermarket option deserves what they get
Liked On: 24-12-2021, 07:07 PM
Rifle_Walker : everyone knows about this already. Stop spamming it in every section. 1 thread is enough.
Liked On: 24-12-2021, 06:40 PM
Rifle_Walker : everyone knows about this already. Stop spamming it in every section. 1 thread is enough.
Liked On: 24-12-2021, 06:30 PM
Roasting is an application of dry heat. Traditionally a technique used with open fires it is generally done in an oven these days. As venison is usually a very lean meat and there is little fat to...
Liked On: 24-12-2021, 06:16 PM
Roasting is an application of dry heat. Traditionally a technique used with open fires it is generally done in an oven these days. As venison is usually a very lean meat and there is little fat to...
Liked On: 23-12-2021, 07:20 PM
Roasting is an application of dry heat. Traditionally a technique used with open fires it is generally done in an oven these days. As venison is usually a very lean meat and there is little fat to...
Liked On: 23-12-2021, 06:25 PM
66mm in the case of these. https://www.watersrifleman.com/magazines/ I can't vouch for the quality of that option personally but there are other options also. A longer OAL mag gives a lot more...
Liked On: 23-12-2021, 03:14 PM
66mm in the case of these. https://www.watersrifleman.com/magazines/ I can't vouch for the quality of that option personally but there are other options also. A longer OAL mag gives a lot more...
Liked On: 23-12-2021, 03:03 PM
And a mag that allows a decent OAL to load an 80 out long ideally
Liked On: 23-12-2021, 02:54 PM
Give away the boring backsteaks, keep the good bits: the ribs, shanks, neck, brisket and shoulders. 186298
Liked On: 23-12-2021, 02:11 PM
Tonight's job. I'm dreadful at judging the size of pigs. 186348 186349
Liked On: 23-12-2021, 01:51 PM
Roasting is an application of dry heat. Traditionally a technique used with open fires it is generally done in an oven these days. As venison is usually a very lean meat and there is little fat to...
Liked On: 23-12-2021, 07:52 AM