gregintenn

1/4 cup lemon juice 1/4 cup olive oil 5 cloves garlic 1 tsp sea salt 1 tsp crushed black pepper Marinade in this overnite Rinse and pat dry Cover with bacon and smoke to 140degrees f This was friggin delicious!

I went with the lemon juice marinade, but topped them with bacon. I’ll let you know how it turns out. Not sure why the directions said to rinse off the marinade and pat dry before smoking, but what the heck? I did it. so far everything smells good.

Never heard of it. I’ll check it out. Many thanks! I looked. Way out of my price range.

The 16 gauge is making a resurgence, and for good reason...it is the perfect shotgun.

I bought a nickel 57 S prefix a few years ago for a song. It was well worth the price of admission. I too lust for a nice vintage 58. A companion 1894 Marlin would be all the better.

I did not know this. My hat’s off to you sir.

I thought that was the French plan.

The Arisakas were quality rifles in my opinion. Waaaaaaaaaaay ahead of the Italian Carcanos of the day.

Anything chambered for 41 Remington magnum, or 410 shotgun commands an astronomical price. If there is that much demand, why aren't there more new guns available in these chamberings?

That's up to us. I now live in a sanctuary county inside a sanctuary state.

Wallhanger? Hell, if the bore is decent and you can find ammo, shoot it! I shoot mine.

Ain't much in the way of sights on the old 51 Remingtons, but they were the best, most ergonomic handgun ever designed in my opinion. They point like a finger, they are thin, and the way the action works reduces recoil. Way ahead of their time. I like them so well I have a pair.

Some old shotguns have barrels that aren’t proofed for smokeless powder loads. They usually have Damascus or wire twist barrels. Some are also chambered for shorter than 2 3/4” shells. Of course really old handguns and rifles were also designed for blackpowder loads, and some early 22s weren’t designed for high velocity ammo. Unless grandpa also inherited these from his grandpa, you probably won’t run into this. The main thing to assess is mechanical condition and deep pitted rust. Weak springs can sometimes be a problem as well. I collect and shoot old guns. They aren’t like milk. They don’t really deteriorate unless they haven’t been properly maintained, and most 100 year old guns work as well today as when new. We really need to see what you have to give more specific instruction.

Any luck Dave?

I process them myself. I’ve cooked a lot of deer meat and discovered long ago medium rare is as far as you’d want to go with it. I’ve just never smoked amy yet. All I’ve smoked is fatty meat like chickens and pork roasts. They always turn out awesome.

I meant to pick up one of those back when they were nearly giving them away, but never did. I’ve heard others brag about them.

Want your money back?

I have a couple of deer tenderloins I plan on smoking this weekend. I’m going to wrap them in bacon. What do you suggest I season them with? I’m thinking sea salt, cracked black pepper, and garlic. Anything else? I found a recipe on the web that also used lemon juice and olive oil. You think that would help?

$100 to $10000. You'd need to be a bit more specific to get a better price estimate. A standard 1897 would not be rare by any standard, but is a fine shotgun.

Winchester makes a fmj with a wide, flat nose. I figure those would be a good compromise between penetration and leaving a significant hole.

...And kick like a rented mule.

Nothing wrong with iron sights. They are simple, tough, and the battery is never dead. Sometimes there's something to be said for tried and true.

I wouldn't mind giving one of those XDS 45s a try. You've intrigued me.

WalMart got arrows?

Fear sells. You won't find many good news articles, truth be damned. I wouldn't put much weight in that story. What's about to happen is the entire economy is about to crash. That'll make ammo available again.....if you have anything left to buy it with.