Cork's Outdoors

Glass it’s all about the glass. That’s what everyone tells you about picking an excellent rifle scope. The problem is that to really appreciate what that means, you need to take it out into the field. 

Sure, you can see across the sporting goods store and see what a mounted elk or deer looks like, quartered by the reticle. You can even walk outside and check the scope in natural light out on the street. But, it’s the evaluating in the field that really tells of the quality of a scope you’ve put on your rifle. And, contrary to what you may think I find that that when checking glass, it’s not the long shots that indicate glass quality, but the close ones in the brush.

This is for two important reasons: clear definition of reticle against distraction, such as branches and vines; and light transmission in low-light conditions. What I was reminded on a pig hunt in Northern California awhile back is that the RR-600-1 3-9X42mm Rapid Reticle scope not only has an impressive lens system, but everything about the scopes is high quality and of excellent durability. Were this scope available twenty years ago, it would have easily been in the $2,500 to $3,500 range. That was before prices dropped because China got into the market with some very good components and opened opportunities for a number of scope manufacturers over the years.

What PFI has done is stay true to the “high quality at a reasonable price” philosophy that scope manufacturers on the Pacific side followed as compared to the heavily unionized competitors in Europe, who charge an arm and leg for optics that if it weren’t for their two-to-three-hundred-year-old brand doing the selling the price would be much, much lower. PFI stuck to standards of glass that negated China, and remained true to Japanese glass. No one in Asia, or most of the rest of the world for that matter, makes glass as good as the Japanese. Anyone who has ever had to work professionally with a camera can attest to that, whether your loyalties fit Nikon or Canon.  Like all good scopes, the PFI glass is multi-coated: contrary to the myths perpetrated by German and Austrian scope sales reps in the 1980s and early 1990s, that many gun writers bought into, it’s the lens and types of lens coatings that improve your ability to see in twilight, not whether you’ve got a humongous objective bell and a 30 mm tube. There are reasons for a 30 mm but they revolve more around adjustments than use once the scope is set…especially if you don’t need to make  turret adjustments, like come-ups, on a more traditional long-range scope.

The tube is black anodized 6061 T6 aluminum tubing, which is not only strong but light. But, as I say, what is it about PFI that makes their scopes unique and above so many? It’s the reticle.

 

 

If you were introduced to long-range shooting in the military post-Vietnam, likely you went through some training in mildot. It was a number of calculations to determine angles and distances. It was not fast, even for the fastest. The Rapid Reticle on the other hand, is fast and accurate!

Their reticle design is based on the premise that a variety of cartridges deliver a bullet trajectory that can be grouped with others. For example, a 150gr. .30-06 is similar to a 150gr.  .308 Winchester, and a 150gr. .280 Remington.  Based on this premise, John Pride and Mickey Fowler, both winners of the Bianchi Cup, designed the Rapid Reticle to not only provide ranging, but also ballistic drop compensation. What they did that was innovative, getting away from the way it was normally done with mildot for range estimation and turret come-ups for compensating for bullet drop.

They took trajectories and grouped them. For the RR-600 it was a number of common hunting rounds. For the RR-800 and RR-900, it was a collection of trajectory compatible military rounds used in the military sniping community. From this data, they designed a reticle for each line of scopes that enables the shooter to simply adjust for drop by laying the range-corresponding stadia line on the target. Though the RR-600 doesn’t have range estimation, the RR-900 does. This was accomplished was by integrating the Rapid Ranging system.

The Rapid Ranging system is based on the average head being nine inches tall. By measuring a nine-inch target with the bracket system on the RR-CQLR-1, or the head-and-shoulder Rapid Ranging system on the RR-900-1, you can easily discern your target’s distance. Reports from the hunting field and the battlefield have been excellent: a number of endorsements which are on their site. It’s a scope that that can be used to get an SDM (squad designated marksman) qualified for long-range shooting in a fraction of the time that it would take get a sniper qualified on the standard milidot and turret system.

Not only a good looking and functioning scope system, it’s just plain simple.  And when there’s a lot of stress, as in combat, or even the jitters that might hit a hunter during that moment of truth, the better it is to not have to fiddle with a lot of things like calculations and making sure you gone through the process of doing your come-ups. It’s one thing to be on a hunt when you’re calm and in charge of time. It’s another when your team has been ambushed and you’re suddenly on counter-sniper detail: the Rapid Reticle and Rapid Ranging system earn their bars on this one.

 

 

So simple, all you have to do with the RR-600 is sight it in at 200 yards, check for 400 yards, and you’re ready to go. I sighted in for 200 yards at 100 yards and then walked my rounds up the paper to see the variations per each stadia line. As a kid with his first 4-plex-reticled scope back in the late 1970s, the innovations in the market have been stupendous, but not in a long while has a manufacturer come out with something as fast, accurate and durable as the Pride Fowler Industries Rapid Reticle line of scopes.

Happily, you won’t have to make sure you’ve got change in your pocket, either! Don’t you just hate being at the range and realizing after searching your pocket that you’ll have to ask some next to you if they’ve got change, or you’ll have to use one of the screwdrivers that becaue of its shape will automatically scratch or mar the notch in the top of the turret in order to make elevation and windage adjustments to get zeroed? The designers at PFI made sure that all you have to do is unscrew and remove the turret covers and adjust by turning the adjustments with your fingers–now how sensible and forward-thinking is that? I’m still wondering who in the world was the ning-nong who came up with the penny or dime slots for getting your scope on target.

 

Also, as everyone knows, wind can kill a good shot. The RR-600 stadia line lengths help compensate for left and right winds up to 10 miles per hour.

That’s not to say that when you’re out in the field you can extend the range of your “hail Marys”. What it does enable is the opportunity to make very accurate shots out at ranges well within the capabilities of your round, such as 200 to 500 yards. It’s something I’m looking forward to reporting further on this fall.

To get your own RR-600, order directly through their website: www.rapidreticle.com  

For your daily commute on your MP3 player – Download and Enjoy the interview of Pride Fowler Industries Vice President Richard Nguyen, on Cork’s Outdoors Radio:

Tags: Cork's Outdoors Radio, rifle scopes, Wild Boar

First covering Shotshow in 1997, perhaps it was about time to attend Media Day: I prefer to trial and evaluate new products in the field, so shooting at the public relations range event is more often just a redundancy…except when patterning shot and performing ballistics tests. It was also an opportunity connect up with a classmate of mine from my childhood days attending the Phoenix Study Group in Saigon.

Bill Skinner, a freelance cameraman for CNN, CBS and a number of other media organizations, had finished his latest contract shooting for the US State Department in Afghanistan. So, getting away to enjoy one of his passions, tactical-style firearms, was a nice respite. There were the Armalites, Colts, Springfield Amory, Browning offerings—I ran through a nice .308 offering from Armalite that I’ll look forward to trying in the field for wild boar in Texas. After a few well-placed shots into the metal targets at Springfield Armory’s range with what is a sweet-shooting version of the 1911, the Range Officer, we walked up the hill to Winchester’s display of the new Razorback XT, in .223 Remington and .308 Winchester.

Because of how the proliferation of AR-15 style rifles have inundated the market, and been effectively used in the battle against the overpopulation of ole Mr. Razorback in states like Texas, what better decision than to release a powder and projectile match as these rounds with a proper bullet to rip through hog hide and gristle and reach the vitals in a large pig?

The Razorback XT .223 round was released in a 64-grain bullet, while the .308 version is delivered in a 150-grain. Some might think that a .223 round is a little too light for feral pig hunting, but up to 200 yards, this round does it job. For someone who hunts most of his feral hogs in California, and often in the lead-free zone of Central California, the non-lead attributes of the Razorback XT is a God send! It is specially designed to not start deforming until after having pierced the hog’s armor. Now, all we have to do is get around the legal restrictions of the AR-10 and AR-15 design in California, which is laughable.

…Right after putting a number of Razorbacks down range, Skinner and I nwent over to the shotgun range to check out the latest release of Winchester’s wildly successful Blind Side.

This year they’re releasing a #5-shot load in 2-3/4-inch shell, along with a #2-shot load. From the way it patterns it looks like a great round to get those ducks in the 25 to 40-yard range…my favorite for shooting over decoys. Check out the latest episode of Cork’s Outdoors TV below:

Tags: 12 gauge, birdhunting, Cork's Outdoors TV, feral pig, Hunting, Wild Boar

  

 When I first read about Red Boat on Ravenous Couples website, I was intrigued. I remembered fondly from my childhood in Saigon the pure fish sauce (nuoc mam) that was exported from the island of Phu Quoc to Saigon. My Saigonese friends would always laud it as the best. But, over the years, and only offered the same best option as everyone else outside of Vietnam, Three Crabs fish sauce, I forgot what made real nuoc mam so special.

That was until I exchanged emails with the owner of Red Boat Fish Sauce and learned we were only separated by the San Francisco Bay. When he offered to drop off some samples in person, I responded with an offer of lunch and a recipe adaptation I’d been playing around in mind with ever since I tried it at the restaurant owned by a friend who had escaped from Hanoi in the early 1980s. Called Loi’s, and now run by his sister, it’s still on Irving Street in San Francisco—serves the best North Vietnamese street cuisine in the city.

So, Red Boat owner, Cuong Pham and his director of sales and marketing, Robert Bergstrom, joined me for my experiment with bear and deer meat. First, though, I had to make a comparison. Before opening the bottle, we read the ingredients label: Red Boat has only salt and anchovy extract; Three Crab has anchovy extract, water, salt, fructose, and hydrolyzed vegetable protein. Red Boat is the real deal!

 Then, I poured into a small tasting bowl. It’s viscosity was impressive. Most nuoc mam pours out like water. Red Boat leaves the bottle like maple syrup.

 But, it was the taste test that sold me: Three Crab is salty coming in and going past the tongue. Red Boat starts salty, but finishes sweet. It has a savoriness that reminds me of why for some back in the Vietnam nuoc mam makes a complete meal by being spooned over a small bowl of rice.

 Filling a clay pot with the grilled black bear meatballs and marinated venison slices, I mixed up a batch of nuoc mam cham, the dipping sauce that you’re normally offered with Vietnamese cha gio (deep fried imperial rolls). And then that’s when I knew, beyond the shadow of doubt: Red Boat is THE BEST nuoc mam you can find in the United States!

 Here’s the recipe for you to find out yourself:

 There are three parts to Bun Cha. First is the ground meat, then the grilled whole meat, and then the vegetables that make such an aromatic and healthy meal.

 It may look pretty involved, but once you have the veggies and meats all set up, the grilling and nuoc mam cham steeping is pretty quick and easy.

 Nuoc Mam Cham

 2 Cups water

½ Cup rice vinegar

½ Cup sugar

10 TBS fish sauce

2 small fresh chili peppers, chopped

1.  Bring the water with the vinegar up to boiling, then turn off the heat
2.  Pour in the sugar to dissolve
3.  Add the fish sauce and chopped fresh chilis
4.  Normally, you let this cool, but for Bun Cha, pour over the meat warm.

 Cha Thit Gấu (Ground Bear Sausage)

 

1/2 lbs. ground bear meat

4 cloves of minced garlic

1 TBS sugar

1 TSP salt

1 TSP black pepper

1 TSP white pepper

1 TSP coconut caramel sauce, or molasses

1 egg beaten

1. Mix all ingredients thoroughly
2. Place in a non-reactive/non-metal container, covered, for at least an hour, or preferably overnight
3. Form them into handball-sized meatballs and place a number of them on a skewer for easier manipulation on the grill
4. Grill over a high heat coals, starting your cooking before the venison
5. As bear meat is like wild pork in terms of parasites such as trichinosis, it’s important to cook the bear through. That’s doesn’t meant dry, but to an internal meat temperature of 160 degree Fahrenheit.

  

• 
• Bear meatballs on a stick ready for the grill

 

Thit Nai (Venison component)

1 lb venison roast, thinly sliced about 1/4 inch or so (not too thin that it’ll dry out during grilling)

1/8 Cup  minced Lemongrass. If you live in temperate zone like California, worth growing in the backyard for a number of great recipes and teas, and it’s a natural mosquito repellent)

2 TBS sugar

1 TBS fish sauce

1 TSP ground pepper

2 Cloves garlic, minced

1 shallot, minced.

1 TSP soy sauce

1 TBS molasses

1. Mix everything but the venison
2. Place the venison strips in a non-metal/ non-reactive container and cover
3. Let the meat sit in marinade for at least an hour—I like to leave it overnight.
4. Lay the meat strips in a fish or veggie-grilling basket to keep them from fall into the fir
5. Grill the meat for four to five minutes on each side, to a brown or black on the outside and slight pink inside.

 

The Veggies and Rice Noodles

 1 Cucumber

1 Bunch of Cilantro

1 Bunch of Thai basil leaves

1 Bunch of fresh mint leaves

1 Head of lettuce

2 Cups of pickled daikon and carrots in a seperate bowl for serving

 

Pickled Daikon and Carrots  (Do Chua) recipe:

1/2 lb. carrots -shredded in food processor, sliced in thin rounds or thin match-like strips.

1/2 lb. daikon radish – cut same as carrots.

3 cups warm water

3 Tablespoons distilled or rice vinegar

2-3 tablespoons sugar, depending on how sweet you want your pickles

2 tablespoons salt

1.  Mixed the brine and heat for total saturation, and then after cooling, pour it into non-reactive container, like a ceramic pickling jar
2. Shred the carrots and daikon into two to three-inch long thin strips
3. Place the carrots and daikon in the brine, and let pickle for at least an hour before using. It can last for up to five months in the refrigerator.

 

Bun Cha Serving Steps:

1. On a large serving dish, please a heaping mound of rice noodle. I use pretty much one full package of rice stick that I quickly dip into a hot pot of water, using a basket ladle. Only about a minute at the most to soften the noodles, and making sure to lift and drop to get most of the excess boiled water out
2. As it continues to hydrate and become opaque white, lift and separate the bundle to give the noodles loft as they cool
3. Once they’re just warm and not hot, you can begin an arrangement around the rice noodles of sliced cucumber, whole lettuce leaves and sprigs of mint or basil and sweet basil
4. On another plate lay a stack of Bun Cha (cirular rice paper). It’s served with a bowl of warm water for diners to wet the Bun Cha to soften it enough to make a the roll 
5. Once everything but the meat is ready, and placed at the dining table, begin the cooking process for the two meats on the grill 
6. After the meat is cooked, place it in a pot, sliding the meatballs off the skewers. My preference is a traditional Asian claypot as it keeps the meat warm 
7. Warm up the nuoc mam cham, and pour over the barbecued meatLet the meat sit in the sauce for fifteen minutes, then serve.

 How to eat Bun Cha:

1. Take a bowl and place a softened piece of rice paper in the middle
2. Grab pieces of cucumber, cilantro, lettuce, basil leaf and place them in line up the middle of the rice paper
3. Place a thumb-thick collection of noodle strands on the line of veggies
4. Using your chopsticks, collect a piece of venison and half or quarter of one of the meatballs and place along the line of noodles and vegetables
5. Top with a few strands of the Do Chua
6. Spoon some nuoc mam cham down the line
7. Roll up the rice paper and eat like a Vietnamese burrito

 

Bon Appetit!

Bun cha ready for rolling and eating

Related Stories:

• Cambodian Honey Bear Steaks
• Veteran’s Day Mendocino Bear
• Julia Child’s Ours Bourguignon (Bear Bourguignon)

 

Tags: black bear, blacktail deer, Cooking, deer, feral pig, Meat Preparation, Wild Boar