FJCrusing

Coors Light.

Welcome to the forum. Happy New Year!

Welcome to the forum!

I stopped by Wal-Mart earlier this week to look at their selection and believe it or not the employee that assisted me was somewhat knowledgeable on firearms and was able to answer my questions. She also let me take a look at the inventory book of what they can order. I believe she said you had to put 50% down and it would take 3-5 days to receive any order placed. The book was pretty thick on what all they could order but their actually inventory was pretty scarce. Might have had 10 or 12 guns in the case.

Welcome to the forum!

Congrats to your son! Nice way to end the season.

Post pictures for us.

Very nice!!!

Here are your differences with Gen4: GEN4: The next generation of perfection. | GLOCK USA Back Strap System, Reversible Magazine Catch, Dual Recoil Spring Assembly, Textured Frame plus 3 magazines.

Welcome to the forum!

Welcome to the forum!

Welcome to the forum!

Welcome to the forum!

Got a hunting blind, a Kershaw open assist pocket knife, coffee mug, jeans, shoes, Fast Five Blu-Ray DVD and a few other various items. No complaints here.

Congrats! That was a quick turn around indeed. Mine took the full 90 days in 2009.

Have you looked into Net Nanny - Official Site for Net Nanny | Parental Internet Controls | Net Nanny ? I've heard some good recommendations about this content filter system that you might check out. There is a subscription I believe and it only starts at around $40 a month. You can have alerts and reports sent to you which is a nice feature and authorize websites from remote if you were at work or away. Looks like you can add the feature to mobile devices as well.

Welcome to the forum and to Tennessee!

haha!! I've got a line at my door from friends and family wanting some. I'm going to have to find another deer before hunting season ends!

It's just about the only recipe I use anymore whether it is beef or venison for jerky. I've tried the plain and teriyaki but it just doesn't beat the peppered. And I think I mistyped on the beer part. Either Ale or Lager, not Jager. My brother in-law processed it for me and even sliced up the jerky. Let's just say he got a nice gift card to Bass Pro for Christmas for his efforts.

The Ruger LC9 is great.

You bet. Good luck and take your time looking. You might look into 380's also. I would recommend shooting a few different varieties before making a decision. Another thing on the PF9 was that it had a really long trigger pull. Wasn't a fan of that. You will see what I mean if you ever shoot one.

I've heard their customer service is pretty good. I wasn't real confident in it's ability for self defense after all of the FTF issues I had and moved on to a Ruger.

I used to have one and was not impressed with it. Frequent FTF and jams. Great concealment for a 9MM and that was about as far as it went. I've heard some custom adjustments to the ramp and feed will fix some of these issues but I didn't want to mess with it and sold it used for $175. Bought new for $250. $280 seems high as I had only put about 50-75 rounds through mine before I sold it. I don't believe it will take any +P ammo either if that matters.

Welcome to the forum!

Just made a large batch with about 4lbs of venison. Here is the recipe for Black Pepper Jerky (my favorite): 3 cups amber ale or Jager (never tried the Jager) 2 cups soy sauce 1/2 cup Worcestershire sauce 2 tablespoons cracked black peppercorns, plus 2 tablespoons coarsely ground black pepper for sprinkling before drying the meat In a large bowl, combine the ale or lager with the soy sauce, Worcestershire sauce and the 2 tablespoons of cracked black peppercorns. This is based on 2lbs of venison so adjust accordingly. Trim and slice either with or against the grain. Cover and refrigerate venison in marinade for 6 to 8 hours. Dry the meat, preheat the oven to 200 degrees. Set venison on a large wire rack on top of a baking sheet. Bake for about four hours until the jerky is firm and almost completely dry, but still chewy. Let cool completely on the racks before serving.