 I guess I'll go first...., 30 more animals just added!... may load slowly |
BlacktailCountry.com On-line Community > Blacktail Country Message Boards > BTC "FIELD PHOTOS" GALLERY  |
| Guest_BigSurArcher_* |
 Oct 23 2009, 01:07 PM
Post
#1
|
|
Guests  |
Need to transfer more to photobucket. Stay tuned for more! |
 |
 
|
|
Oct 24 2009, 12:29 PM
Post
#2
|
|
 Member  Group: Members Posts: 103 Joined: 6-August 09 From: Oakland, OR Member No.: 280 |
Some tremendous bucks you have under your belt!!! I especially like that BIG three pt.
|
|
|
|
|
Oct 25 2009, 06:36 PM
Post
#3
|
|
 BTC Addict Group: Members Posts: 1,358 Joined: 1-August 09 From: Bay Area, Ca Member No.: 250 |
+1 some amazing animals!!!
-PC -------------------- Anchors Away!!!!
Uh oh... those bucks are in trouble!!! |
|
|
|
|
Oct 25 2009, 09:22 PM
Post
#4
|
|
 Member Group: Members Posts: 187 Joined: 25-July 09 From: Lake Co. Member No.: 119 |
Dude nice work the 3X3 is badass.
-------------------- Not a Rich Kid :(
|
|
|
|
|
Dec 28 2009, 10:57 AM
Post
#5
|
|
 Member Group: Members Posts: 823 Joined: 26-July 09 From: Sonoma County, CA Member No.: 166 |
Whoever is taking the photos for you is doing a great job, very nice.
Great bucks also. |
|
|
|
|
Dec 31 2009, 11:54 AM
Post
#6
|
|
 BTC Addict Group: Moderator Posts: 4,110 Joined: 24-July 09 From: Rogue Valley Member No.: 71 |
Awesome bucks,country,and pic's thanks for posting.
-------------------- When the fog cleared I could not believe it,there he was.............
|
|
|
|
|
Jan 31 2010, 10:35 PM
Post
#7
|
|
 BTC Addict Group: Moderator Posts: 1,252 Joined: 23-July 09 From: Sutherlin, Oregon Member No.: 35 |
Wow! And all of that before 21? It's hard to imagine what could be left for an oncore. Africa maybe. Those are sure something to be proud of. And your field photos are the best. Thanks for sharing.
-------------------- Like arrows in the hand of a warrior, So are the children of one's youth. Happy is the man who has a quiver full of them. Ps.127:4,5
|
|
|
|
|
Jan 31 2010, 10:56 PM
Post
#8
|
|
 BTC Addict Group: Moderator Posts: 3,847 Joined: 23-July 09 From: Central Point, OR Member No.: 41 |
You are so lucky.
-------------------- It's tough to push a rope.
|
|
|
|
|
Feb 1 2010, 04:04 PM
Post
#9
|
|
 BTC Addict Group: Members Posts: 1,394 Joined: 6-October 09 From: springfield oregon Member No.: 605 |
wow all i got is 4 bucks 2 cow elk and a whole bunch of birds
-------------------- a man can change, im livin proof of that.
i did what i did, no goin back, past is the past, and i didnt come this far to quit. |
|
|
|
|
Feb 2 2010, 04:33 PM
Post
#10
|
|
 Member Group: Members Posts: 314 Joined: 25-July 09 From: medford oregon Member No.: 112 |
Great job Todd.Those are some awesome animals.
DC |
|
|
|
| Guest_Tony 270WSM_* |
Feb 2 2010, 07:43 PM
Post
#11
|
|
Guests |
What do you have planned for this year?
|
|
|
|
|
Feb 10 2010, 04:59 PM
Post
#12
|
|
 BTC Addict Group: Members Posts: 1,183 Joined: 24-July 09 From: Orcutt, CA 93455 Member No.: 74 |
Todd nice pics! Taking a bear with a bow would be exciting. Was considering setting up a ground blind this year to hunt them from. I could ask my buddy if you could come along if you want.
|
|
|
|
|
Feb 10 2010, 07:59 PM
Post
#13
|
|
 Member Group: Members Posts: 199 Joined: 14-December 09 From: Sonora ca Member No.: 884 |
Great pictures.
|
|
|
|
|
Feb 24 2010, 02:58 PM
Post
#14
|
|
 Member Group: Members Posts: 655 Joined: 24-July 09 From: Skookumchuck (Tenino) Washington Member No.: 84 |
Excellent pics man!! You've done great in the hunting world!
|
|
|
|
|
Mar 5 2010, 04:23 PM
Post
#15
|
|
|
Member Group: Members Posts: 134 Joined: 25-July 09 From: Humboldt, CA Member No.: 134 |
wow
|
|
|
|
|
Mar 6 2010, 03:45 AM
Post
#16
|
|
 Member Group: Members Posts: 172 Joined: 11-August 09 From: Nor Cal Member No.: 332 |
Those dogs are having as much fun as you! I was wondering if you have the ability or do you make bacon and is it just like the store bought with those wild hogs? I guess you could hand carve bacon out?Thanks.
-------------------- Trophy hunters pass on alot of bucks!
|
|
|
|
|
May 20 2010, 12:38 PM
Post
#17
|
|
 Member Group: Members Posts: 557 Joined: 24-July 09 From: Northern California Member No.: 60 |
Awesome animals, Todd. If you are interested in learningthe process of making cured meats I have been doing it for quite awhile. At my restaurant we make our own canadian style bacon and pastrami. We have made belly bacon a bunch also, just hard to keep up with in a hotel restaurant. Give me a couple days and i will post the recipe and where to get the products you will need. It comes out awesome, something about cutting big slices of bacon next to the fire that does it for me. GO BACON!!!
Joe -------------------- "The best we can hope for concerning the people at large is that they be properly armed."
-- Alexander Hamilton |
|
|
|
|
Jun 5 2010, 06:04 PM
Post
#18
|
|
 Member Group: Members Posts: 510 Joined: 28-July 09 From: Roseville, CA Member No.: 193 |
Great pics
-------------------- Bowhunting is a year-round endeavor
http://www.weekendbowhunter.com/ |
|
|
|
|
Jun 24 2010, 11:59 AM
Post
#19
|
|
|
Member Group: Members Posts: 557 Joined: 24-July 09 From: Northern California Member No.: 60 |
ok been a while since I have been on, works been really busy.
Curing pork is all about having a super clean process. I have used this process to do pastrami out of tri-tip, duck and deer meat, always comes out really good. The pastrami recipees are a little different as far as spice goes i like to add cracked black pepper, old bay, granulated garlic and a lot of crushed corriander seeds when i do pastrami. The following is the process i use to make canadian bacon and belly bacon. With the Canadian bacon i slow smoke it with apple and mesquite wood. The belly bacon i just cure it and if i want sliced bacon, slice and fry. Simply delicious. For more of a pork belly dish i take a little molasses, brown sugar and apple cider vinegar and make a paste, coat bacon steak about 3" square 2" thick let sit for a couple hours in the fridge and bake or bbq. Awesome results. 1 Gallon water 1 1/2 cups Kosher Salt 1 Cup Brown Sugar 20 Whole Cloves (crushed) 4 Tbsp Speed Cure #012 (go to www.psseasonings.com for ordering info) 2 Tbsp Pickling salt Bring all ingredients to a boil in a stock pot stirring very well. Remove from heat and bring down to 39-40 degrees F. Place pork in plastic tub keeping completely covered with liquid, use a lid on tub so no light penetrates. The meat has to cure for two weeks, stir and mix daily if possible. A longer cure results in saltier denser meat. I have tried up to 4 weeks, for my taste 2 is perfect. At two weeks rinse in cold water thoroughly let soak for 1/2 hour and pat dry. I dry rub with cajun seasoning at this step and let air dry over night. Smoke with your favorite wood about 275 for 2hours remove and wrap with aluminum 275 for 2 more hours. Slice and inhale with cold beer and sour dough bread. Remember everyones taste are different, I have messed with it for a few years and I like this method the best always comes out good. If any one has questions about any of the process my email is www.chefjoesymmes@yahoo.com. Good luck and keep those smokers smokin..... Joe -------------------- "The best we can hope for concerning the people at large is that they be properly armed."
-- Alexander Hamilton |
|
|
|
|
Jun 7 2011, 05:00 PM
Post
#20
|
|
|
Newbie Group: Members Posts: 17 Joined: 4-June 11 Member No.: 8,921 |
Big Sur, Santa Cruz County hunter here (Aptos) Where exactly are you at?
|
|
|
|
|
1 User(s) are reading this topic (1 Guests and 0 Anonymous Users)
0 Members:
| Lo-Fi Version | Time is now: 25th May 2013 - 11:17 PM |