Well a friend of mine Paul came over Saturday. We went to one of his places to hunt. Started off slow. So we just road around looking and talking. Late that evening stop to mace a stand where we had luck before. We set up the FX3 and the SpitFire in two diff. spots. We then started to play the same call. We would go up and with my caller and Paul's stayed the same. In just a few mins. we had a coyote coming in from our right. The wind was in are face and the sun was just over our right side. I told Paul that we had one coming in on his side. A few seconds he stop and was looking behind him. We thought there maybe a second one somewhere. We kept working the first one and then Paul told me we had a second one one my left coming in. So I turn to see him. He was behind a large bush and moving fast. So I looked through the scope and man all I seen was bush and fur. I forgot it was on 12 power. So I let one go as he went by. And by he went right on by. By that time the firs one was gone. I bark at the one running away and took a hale mary shot at about 800-900 yard. I must have got close to his tail feathers cause he kick it in high gear.

We then spooled up and move on down the road. We were going to another spot. I seen something up the road. I asked Paul if that was a calf or a hog. I pull up my rifle and looked through the scope and all I seen was the back side. kinda looked like 99er. Then she turn her head and I seen that it was a hog. So I waited for her to turn her head again and when she did I put it right behind her left ear. She went down like a ton of bricks. We were getting out of the truck to go look at the hog. When Paul yelled "there's one on my side!". I looked over the truck to see if I could find it. Man he was not joking that hog was right at the truck and getting closer to Paul. It was so close that all Paul could see in his scope was hog hair. The hog was about 3 or 4 steps from Paul and that's hog steps. He let one shot ring out and it hit the hog in his neck right behind it's head. Went down and to our surprise got up screaming and headed off. I didn't have a shot and Paul as well as mine were single shots. So we went tracking in the thick brush. Following the blood trail and some tracks. It was a long walk when we came up to a fence. Paul went under the fence and I went back to get the pickup. When I got back to where Paul was at he was out in the brush aways. I went to help him track the hog. When I came up on about a 4 ft. rattler. Well I don't hear to good and me and rattler don't get along. It was that time of the day for them to be out. So I put two rounds in him as he was coming at me. I told Paul that's enough I am going back to the truck. He was at the tall grass line where the hog went in. When he decided to call it. The sun was almost down and the rattlers were starting to move. That put a end two a good day hunting with a good friend. It don't get much better than that.



Thanks Paul for a great time.

vmaster, you sure had enough excitement. Rattlers!?!?! Are you hunting with ARs? Or are you real quick to cycle a bolt when a rattler is approaching?

I was hunting with a NEF in 223 Rem. The rattler was shot with a sem auto pistol.

Clint

pork chops..
roast pork with apple sause.... mmmmm
look out for those snakes n keep up the good work.

Put a pig in the ground.

Clint

vmaster59 wrote:

Put a pig in the ground.

Ah, yes! Can you share your cooking process and any reciepts? I've had pork at a pig roast that was done in ground, it was mouth wateringly good!!!

"wateringly" I don't need to translate that for you Aussie's do I?

Pork / BBQ Pit
The BBQ pit is on of the earliest methods of slow cooking meat. Traditionally for whole pork barbecuing but also used for beef and chicken as well. Much different than grilling, the BBQ pit slow cooks and smokes meat so it is tender and delicious. Today there are many modern alternatives to the traditional BBQ pit but the real thing is something to be savored. The idea is to make an oven in the ground. A BBQ pit is filled with dry wood to make a bed of hot coals and wet wood is used to create a smoky flavor while it cooks. Since the pit is covered when cooking the smoke and heat are concentrated, cooking the meat until tender, tasty and wonderful. Pit barbecuing takes approximately 8 to 10 hours so you may want to start in the morning or even the evening before. If you are going to be eating at noon you may want to start the night before and letting your meat BBQ overnight and uncovering around noon the next day.

Make a BBQ Pit
If you are planning on making bbq with a whole or halved cow or pig you will need to dig a whole wide enough to accommodate the size of whatever you are barbecuing. A basic pit could be 3 feet square including the depth.

You will also need a cover for the pit. A piece of tin or plywood will work fine.

Fill the whole about 3/4 full of dry hickory chunks and light it on fire. This will make a bed of coals about 1 1/2 feet thick , maybe more. This will take a while, maybe 2 hours, so you will have time to prepare your ribs, roasts, briskets, chickens or whatever you are going to BBQ.

Take prepared meat that you are preparing to place in your BBQ pit and wrap each cut or beef, pork, chicken or fish tightly in brown paper and then wrap in two layers of wet newspaper.

When you have a hot bed of coals take a shovel and level the bed of coals into an even cooking surface. Add wet hickory, aspen, apple or other smoking woods in a loose layer on top of the bed of coals in the BBQ pit. This will create a barrier between the hot coals and create a smoky flavor the bbq as it cooks.

Place the lid on the pit and cover with the dirt you dug out of the bbq pit. Make sure no smoke is escaping the bbq pit and relax. Leave the pit sealed for at least 6 to 8 hours or longer if you want. Since the BBQ pit is self contained you will not have to worry about anything drying out.

When the pit is ready to be opened and the meal served you will need to remove the dirt you sealed the pit with and remove the lid. Wearing oven mitts and moving quickly, remove the meat from the pit. Once the pit is open there is a chance the hot embers will flair up. Any flames must be extinguished immediately. So proceed with caution. The brown paper wrapper should still be wet and when you unwrap the meat it will be warm and juicy.

Clint

Clint, not sure how to thank you for that. Think I'm going to have to have bacon for breakfast in order to recover.

vmaster...

Do you hunt with optics other than your scope?

Just the scopes for the most part. Sometimes binos.

Clint

vmaster59 wrote:

Just the scopes for the most part. Sometimes binos. Clint

Are you hunting your own property?

I have a lot of ranches to hunt on.

Clint