It’s two in the morning. It’s dark. Your dog, sleeping peacefully at the foot of your bed when you turned out your side lamp, rustles you awake with a shake of its head and a flapping of its ears. He’s not barking, but he’s sniffing at the closed door of your bedroom.

You grab your pistol from the side table, make sure it’s loaded, and creep to the door. You open the door and follow right behind your dog, who peels off in the dark.

You hear scuffling and barking. There’s yelling at the dog. You respond with, “I’ve got a gun and I’ve called  the police. You better get out of here!”

…But, the intruder doesn’t leave. Matter of fact you can hear your dog’s yelp as the intruder tries to grab your dog.

Any sane burglar would have been running for an escape the moment he realized his cover had been blown. This intruder is up to more than theft. This guy is nuts. This could likely turn into a worse nightmare than it already has been.

What to do?

Turning on the living room lights is a good start: bad guys seek the dark for their business.  But, be sure that when everything’s lit up you’re ready, because it’ll force whoever is hiding to show themselves, and if they’re either seeking suicide or murder, or both, they’ll rush you.

For this very reason, a pump shotgun is the preferred choice for home and cabin defense. It makes an easily recognized sound when the action is worked, that would send any normal thinking person out the window. For those not so sane, a full load of buckshot to the chest would be the appropriate response.

The thing is that whichever piece of buckshot doesn’t plunge into the perp’s body, will likely drive right on into the nearest wall. If the consistency of that wall isn’t able to stop that buckshot, it’ll likely go through those walls, and might even have enough energy to make it next door.  We’re not even going to talk about the potential of something like a full slug going through you walls, and possibly hitting an innocent bystander.

With the advent of the Taurus Judge, a remedy seemed available. Though multi-cartridge firearms have been around for years, this was the first viable multi-cartridge offering in a while. It shoots .45 Long Colt and .410 cartridges. We got our hands on Smith and Wesson own multi-cartridge offering and found it to be that much better: with moon clips that permit the user to also load .45 ACP.

As everyone who’s been in an ambush knows, those who make the most noise and get the most lead down range has the likelihood of gaining the upper-hand, even if you’re starting on the receiving end  of that ambush. In a home invasion, those who draw first blood will likely take the night. This can be the stun of the blast of the shot. It can also be a glancing hit. At close range, under five to ten feet, the first shot, though perhaps not perfectly accurate, can easily be the determiner. If there’s more than just one projectile, so much the better.

Weighing in a 30 ounces, the Governor can be trying for some to use effectively, especially for those who don’t practice enough to have proper form. With a 2-3/4-inch barrel, on tpo of the extended cylinder, it shoots like a five-inch revolver.

Made of scandium metal alloy, the pistol holds six rounds.  All rounds, the .45 ACP with moon clip, can be placed anywhere, but I like to load the shotshells as the first two or three as I’m seeing the pistol being used for surprise shots under five to ten feet away.

The trigger was a little over four-pounds and crisp. Cycling the cylinders on double-action is easy, as evidenced by the segment we shot for GCT TV. And even made it easy to keep the Crimson Trace sights on the target.

Most often the complaint has been that the pistol is “torque happy”. You need to practice with this weapon, like any weapon, to use it properly. Weak and limp wrists need not apply. This is also not a target shooting firearms. This is a killing weapon. You’re in a combat station, directing the energy of the weapon into the target. You’re not just holding up the firearm and trying to get a tight group on the paper during a weekend jaunt to the range. Good combat form during practice and you’ll have good form during a firefight.

PDX1 .410/.45 Defender Combo Pack

A good firearm is worth nothing if the ammo that’s driven out of its barrel isn’t up to snuff. When the Taurus Judge came onto the scene, many scrambled for a variety for birdshot options: 9, 8, 7, 4, 2 and BB were at the top of the list. A .410 just doesn’t have the capacity. So, many thought of the shotshell capability as viable only for snakes. Yes, birdshot isn’t just for snakes and vermin, at close range it is perfect for inside a house or apartment so that you don’t have projectiles flying through walls and knocking off some neighbor watching TV or eating a meal next door.

Winchester’s PDX1 combo pack offering is the perfect paring to the Governor. With it, you’re not only able to run with .45LC, but a .410 load that is more than efficient to take an intruder  with three copper disks and 12 copper-plated BBs in the dark than with a single project coming  out of the barrel at once. The smiley faces the three disks makes cutting paper, as recorded in the latest episode of GCT TV, is very impressive. Makes it easy to see what they’ll do punching into flesh.

I’d easily expect good enough energy out to ten feet with the disk, but not with the BBs. They really start spreading out at five feet.  And while the BBs and disks would be flying at 1100 feet out of a long gun, they’re going at 750 out of a Governor. Still, they have been recorded as passing ten-inches into ballistic gel at 15 feet.

The other half of the twenty-round box is 225 grain hollow point .45 Long Colt. These are flying at 850fps and can take a big chunk out of your adversary. For home and camp defense, I’d easily give this combination an enthusiastic, HOOYAH!

WATCH the corresponding episode at our sister station–GCT TV:

Cork Graham is the publisher of GCT Magazine and Cork’s Outdoors, and author of the international best-selling Vietnam prison/treasure hunt memoir The Bamboo Chest. For his latest books, writings, and appearances, follow him at www.corkgraham.com, Facebook and Twitter. He is a co-instructor with ETS, for more information visit: www.emergencytacticalskills.com

Kalifornien zieht Besucher aus der ganzen Welt. Einige für den Wein kommen. Andere kommen für die Sonne. Viele kommen, um zu sehen, was von solchen literarischen Koryphäen worden wie Jack London und John Steinbeck beschrieben. Es war Steinbeck Country (Duckworth die Familie, unter einem Pseudonym in Früchte des Zorns dargestellt, hat eine Familie Friedhof und Ranch gerade hinunter die Art und Weise), dass ein Produktionsteam aus Finnland von Jim TV gekommen waren, um eine Episode der amerikanischen Food BATTLE filmen. Die wichtigste Zutat war, um die bekannte wilde Schwein von Kalifornien sein.

Innerhalb von einer Stunde zur Erfüllung der Besetzung und Crew an der Pforte zum Native Hunt Ranch, waren wir auf Schweine. Sie wurden unter dem Überhang von einem großen, alten Eiche kauerte, wenn wir über die Kuppe kam in einem Vierrad. Ich wusste, sie mussten es sein, was mit, wie ein Kälteeinbruch und regen hatten in der Nacht vor gerollt. Ich stieß einen Seufzer der Erleichterung, als sie nicht, wo sie waren in der Regel auf Native Hunt Ranch. Es gab viel Reiten auf immer ein Schwein heute. Ich hatte einen neuen AR-15 UT Armen hatte, dass speziell für unsere Schwester, Online-Publikation, GCT MAGAZINE, das in die Praxis zu bekommen müssen, und ich war Gast-Hosting eine neue Kochsendung für Finnlands JIM-TV Satelliten-Kanal. AMERICAN FOOD BATTLE hatte sich den ganzen Weg von Helsinki zu sehen, wie wir jagen und essen in Monterey kommen.

Ehrlich gesagt, war ich eigentlich mit, wie schnell Dinge geschehen sind begeistert. Obwohl ich ein wenig Zeit bei Rocker und Freund, Michael Riddle die Native Hunt Ranch verbracht haben und genoss gerade die Vielzahl von Tieren auf dem Grundstück, es gibt nichts in der Natur garantiert. Normalerweise mag die Schweine zu hängen, die in einer Schlucht, halbieren die Ranch, eine Durchgangsstraße zwischen dem Fort Hunter Liggett Militärbasis auf der einen Seite und eine andere Ranch auf der anderen halbiert. Es war nicht sehr komfortabel navigieren über den grünen Hügeln von Monterey County in den frühen Morgen Nieselregen, und so wusste ich, die Schweine hatten die gleichen Probleme. Wie die Log House Lodge, die als Erholung von der Kälte und regen den Gästen serviert, bietet das Tierheim unter Eichen Kalifornien die gleiche.

Wenn wir die Wildschweine gestoßen, zeigte ich auf einer Lichtung von Eichen und totgeschwiegen, “Schweine!” Henry Dhuy, der Kameramann, packte seine Ausrüstung von der Rückseite des Fahrzeugs. Ich schnappte mir mein AR-15 aus ihrer Hülle und habe mein Bestes gegeben, um eine runde Kammer leise. Die Schweine waren müde von dem, was muss ein furchtbar beunruhigend Nacht der regen, Donner und Blitz haben, und waren bei der Herstellung einer Pause von Komfort träge: alle von ihnen wurden als nächstes und zusammengekauert auf der jeweils anderen zu halten, aus dem nassen und kalten warmen . Als ich über den Hügel eingefasst, und kontrolliert zurück, um sicherzustellen, das finnische Kameramann war bereit, zwei hatten, um ihre Füße zu kommen. Einer von ihnen würde mir gehören.

Wenn wir die Wildschweine gestoßen, ich zu einer Lichtung der Eichen zeigte, und sagte im Flüsterton, “Schweine!” Henry Dhuy, der Kameramann, packte seine Ausrüstung von der Rückseite des Fahrzeugs. Ich schnappte mir mein AR-15 aus ihrer Hülle und habe mein Bestes gegeben, um eine runde Kammer leise. Die Schweine waren müde von dem, was muss ein furchtbar beunruhigend Nacht der regen, Donner und Blitz haben, und waren bei der Herstellung einer Pause von Komfort träge: alle von ihnen wurden als nächstes Hügel und zusammengekauert auf der jeweils anderen zu halten, aus dem nassen und kalten warmen . Als ich über den Hügel eingefasst, und kontrolliert zurück, um sicherzustellen, das finnische Kameramann war bereit, zwei hatten, um ihre Füße zu kommen. Einer von ihnen würde mir gehören.

Ich legte Vorder des AR-15 auf einem zusammenklappbaren Zweibein, und habe ich schnell stellten sich das Fadenkreuz auf dem kleineren der beiden Schweine. Dies war eine Koch-Show und ich tat mein Bestes, um die besten schmeckenden Mastschwein in der Menge bekommen, 50 Meter entfernt. Mit der RR-CQLR das Fadenkreuz Wulst zentriert auf einem Punkt durch eine imaginäre Kreuzung von zwei diagonalen Linien, von der Basis der Ohren zu den Augen auf der anderen Seite gemacht, berührte ich aus einer Runde. Der 65-Korn hohl-Punkt traf den 55-Pfund-Sau, und sie sprang hoch in die Luft, genau wie unzählige Waldkaninchen ich im Kopf mit einer .22 LR habe geschossen. Nach ein paar Fotos, die Veranstaltung aufzuzeichnen, transportierten wir sie an den Häuten auf der anderen Seite der Ranch zu vergießen, und begann mit dem schnellen Prozess der Ausnehmen und Enthäuten die perfekte Größe Mastschwein. Innereien sind oft in dieser modernen verlorener Tag. Ich denke es ist, weil so viele Jäger, und auch Küche Enthusiasten, nicht über die Verdienste von Leber, Herz und Nieren gelehrt worden. Unsere Eltern erfreute sich an diese. Unsere Vorfahren, lange vor dem Aufkommen der Landwirtschaft florierte und überlebte auf diese, so sehr, dass es alles, was sie brauchte, war …. und sie nicht bekommen Karies, die weiter verbreitet wurde, wie wir vom Jäger / Sammler bewegt an die Landwirte, von Fleisch, Körner.

“Wollen Sie damit arbeiten wollen diese”, fragte ich unseren kulinarischen Meister aus Finnland. Chef Henri Alén und Sommelier Nicolaus Thieulon, sind Miteigentümer des erfolgreichen Muru Ravintola, Französisch und Italienisch ein Fusion-Restaurant in Helsinki. Veteranen aus einer Vielzahl von Koch-und Reise-Shows in Finnland, sind sie nicht nur in Küche und sehr versiert, sondern auch Pairing gutes Essen mit Wein. Sie nahmen die Leber, Nieren, Herz und Schinken. Ich nahm den Schinken und die Griffrücken. Das Fleisch schneiden wie Butter war es so zart.

Unterwegs zurück zur Lodge Die offene Bar und überdachte Küche, begannen wir mit der Arbeit auf Fleischzubereitung. Ich wollte meinen alten Bären, Hirsche und Wildschweine Standby-vietnamesischen Stil marinierte und gegrillte Fleisch auf Reisnudeln und Salat anbieten Rezept, für den Wettbewerb. Das finnische Team entschied sich für Wildschwein Bourguignon. Zu wissen, die Finnen haben eine lange Geschichte mit Schusswaffen, nicht zuletzt von denen in Geschichte und Gegenwart von Sako, ein Hersteller von feinen Gewehre und Munition wird , lud ich die Hosts, um ein bisschen zu tun Ziel schießt weg von der hinteren Terrasse bei einem Metall-Target stehen 50 Meter entfernt. Ich würde darauf gefreut, immer mehr Praxis mit einer Glock 17 und meine neue Lieblings-1911, der S & W 1911TA. Nach Ich Leeren des 1911-Magazins in das Ziel, fragte Ville Panhelainen, der Show Produzent, wenn er gekonnt hätte Henry Dhuy, ein in Los Angeles transplantierten Kameramann, sammeln einige Videos von mir unterrichtet eine improvisierte grundlegende Pistolenschießen Klasse, wenn auch auf sehr große Reichweiten.

Alen und Thieulon waren Ringers. Henri schrieb seine großen Schießerei mit der Glock 17, um seine Tage als Rekrut in der finnischen Marine. Als wir fertig waren war es Zeit für mich zu bekommen, um auf dem Grillen des Fleisches Bestandteil meiner Schüssel arbeiten, so dass sowohl unsere aufgetischt wäre zur gleichen Zeit fertig. Ich würde sagen, mehr, aber das würde betrügen die Zuschauer herauszufinden, wer den Wettbewerb gewonnen. Nach Panhelainen, wird in dieser Saison derzeit in Bearbeitung und wird auf JIM TV Frühjahr 2013 ausgestrahlt werden. Also, was war meine Erfahrung, um im finnischen Fernsehen sein? Sehr erbaulich! Hier in den Staaten, abgesehen von Sprache-engagierten Publikum, wie die von Canal 14, wir schießen in englischer Sprache für einem englischsprachigen Publikum. In Finnland ist ein Land, das ein durch Russland und Schweden besetzt war, schoss das Produktionsteam mit mir Englisch und dann auf Finnisch und Schwedisch zwischen Alen und Thieulon. Es hat mir viel zu denken, und Sie werden beginnen zu sehen, einige Add-ons in Corks Freien, und unsere anderen Multi-Media-Publikation, GCT Magazine, für unser internationales Publikum.

Jagd mit dem Gewehr Schwarz

Als Jäger mit AR-10 und AR-15 Gewehren begannen viele Worte wurden hin und her zwischen beiden Lagern entlassen. Ein Lager betrachtet die Einführung des “Black Rifle” ein Leichentuch auf die Aktivität. Das andere Lager lobte die Attribute der AR als feiner Neben der Jägerschaft, entweder mit einem vollen 30-Schuss-Magazin, für varmint Kontrolle, oder ein fünf-oder 10-Schuss für Groß und Klein-Spiel. Viele von denen in beiden Gruppen kann oft durch ihre Generation bestimmt werden.

Diese über 30 Jahre alt sind oft in der ersten Gruppe. Sie waren wahrscheinlich auch gehabt zu haben, ihre ersten Erfahrungen bei der Jagd mit einem eher traditionellen Hebelwirkung, Pumpe, oder Repetierbüchse. AR-Enthusiasten, auf der anderen Seite, wurden oft mit der AR-Stil Gewehr durch M16/M4 sie im Militär ausgegeben wurden, oder zog an der Schusswaffe durch die Beobachtung Action-Adventure-Filme vorgestellt. Vielleicht haben sie gekauft eine zivile Version der Waffe, die sie während ihrer Jugend durchgeführt und möchten, dass ein Teil ihrer militärischen Leben zurückzuerobern, und benutzte es, um plink und genießen Sie die entspannende Aktivität von Scheibenschießen. Anders als die anderen Schützen, der wahrscheinlich von einem zu lernen, mit Bolzen-oder Pumpwirkung Holz ausgestattete und begann die Jagd klein-Spiel, dann entwickelte sich zu einem Großwildjäger schießen absolvierte, hatte der Schütze ersten Schießen durch das Militär eingeführt, nie gejagt, doch plötzlich wollte es ausprobieren, besonders wenn sie Teil des “Slow-Food”-Bewegung, die sich als Antwort auf Michael Pollan dem Bestseller, The Omnivore-Dilemma entsprungen sind. Sie gingen zu der Waffe, in dem sie waren sehr versiert: Die AR-Plattform.

Ich persönlich habe kein Problem mit dem Einsatz von AR-Typ mit Gewehren, obwohl ich auch lieber mit einem eher traditionellen Blitz-Aktion oder Hebel-Action-Gewehr zu jagen. Ich habe nicht eine Vorliebe für schnelle Schießen mit einem Gewehr mit der Art der Pistolengriff auf AR und AK-Typ Gewehr. Es ist ein glatter Übergang zu einem Gewehr oder Schrotflinte aus einem Zwei-Hand, bereit, mit einer traditionellen Art des Griffs führen, wie der gerade, im englischen Stil im Griff einer Winchester 1894, oder einer gekrümmten Griff auf einem Modell 70 zu schultern. Ein AR15 auf der anderen Seite macht, wegen seiner Gesamtkonzeption, für eine präzise Waffe für die Jagd von einer starren Position, einem Stativ oder einem blinden, mit einer Plattform eine Reihe von Shooting-Sticks. Der Grund dafür ist, dass der Pistolengriff auf Schwarz Gewehre gefunden den Abzug Handpositionen in einer sehr entspannten Position, wenn das Gewehr geschultert ist und ermöglicht dem Schützen, daß alle Spannungen in den Finger am Abzug gebracht.

In der Welt der traditionellen Jagd Bestände wird diese Positionierung der Griff der Hand entweder mit einer Pistolengriff, um eine leicht modifizierte Lager, oder bilden eine Aktie in der Art und Weise für eine Lochschaft getan erreicht. Einer der präzisesten Gewehre, die ich je besaß, die Savage 93R17 BTVS, war ein wahrer Tack Fahrer, denn nicht nur das Edelstahl-Bull-Barrel und AccuTrigger, sondern auch das Daumenloch laminiert Lager.

Mit Rücksicht darauf, ob mit Hilfe eines AR-15 oder AK-47 ist sportlich oder nicht, ist ziemlich stumm. Die meisten Staaten verlangen bereits eine Runde Limit für Zeitschriften. Auch bieten die meisten jagdlichen Situationen nur ein paar brauchbare Aufnahmen Chancen, bevor die Tiere Fluchten: Während entfernen den Willen des Feindes zu bekämpfen, ist die Norm in den Krieg, Entmündigung, Shooting für einen “sauberen Kill” ist das Ziel der Jagd. In Bezug auf zu überholen, es gibt Gesetze, und ob der Schütze ein gesetzestreuer Jäger oder Wilderei Spiel Schwein ist, ist unabhängig davon, was Schusswaffe die betreffende Person trägt. Schließlich denken Sie, das Tier erschossen kümmert sich wirklich, wie es sportlich war, dass Sie gerade tötete es mit einem 5-Schuss Repetierbüchse oder AR15 mit einem Jagd-Verordnung geforderten 5 oder 10-Gewehr-Magazin?

Ob Sie mit einem traditionellen Holz-oder Composite-Lager, oder ein Gewehr AR15, die ursprünglich zum Arm Soldaten entwickelt, zu jagen, ist Ihr Vorrecht. Wie Sie selbst tragen im Feld war Angelegenheiten, und was genauso wichtig ist wie viel Zeit Sie verbrachten auf dem Feld bekommen, wirklich zu wissen die Ins und Outs Ihrer Waffe der Wahl, und ihre Munition, um schießen sicherzustellen, dass Ihre Aufnahme schnell ist und effizient, sowohl für den geringsten Schmerz auf das Tier gezielt, und die erhöhte Wahrscheinlichkeit ihr Fleisch wird köstlich sein am Tisch.

Hinweis: Dieser Artikel ist ein experiement. Wir haben eine Zunahme von Internet-Traffic Form deutschsprachigen Ländern aufgefallen. Wenn Sie, was Sie lesen mögen, und möchte auch unsere Videos zu sehen, und hören auf unsere Online-Radio in Deutsch, bitte teilen Sie diesen Artikel mit deinen Freunden und achten Sie darauf, den “Gefällt mir”-Button für diesen Artikel klicken. Um von neuen Artikeln in deutscher Sprache mitgeteilt werden, auch sicher sein, auch über den Link abonnieren in der oberen linken. Vielen Dank!

Cork Graham ist der Herausgeber des GCT MAGAZINE und CORK’S OUTDOORS. Für seine neuesten Bücher, Schriften und Auftritten, folgen ihm auf www.corkgraham.com, Facebook und Twitter. Er ist auch ein Kleinwaffen Instruktor und Security Consultant mit ETS. Für weitere Informationen besuchen Sie: www.emergencytacticalskills.com

California attira visitatori provenienti da tutto il mondo. Alcuni vengono per il vino. Altri vengono per il sole. Molti vengono a vedere cosa è stato descritto da tali luminari della letteratura di Jack London e John Steinbeck. E ‘stato Steinbeck Paese (la famiglia Duckworth, raffigurato sotto uno pseudonimo in The Grapes of Wrath, ha un cimitero di famiglia e di ranch in fondo il modo) che un gruppo di produzione della Finlandia JIM TV era venuta a filmare un episodio di AMERICAN FOOD BATTLE. L’ingrediente principale era di essere il famoso cinghiale selvatico della California.

Entro un’ora di incontrare il cast e la troupe al cancello Native HuntRanch , eravamo su maiali. Erano rannicchiati sotto la sporgenza di una grande, vecchia quercia quando siamo arrivati sopra la collina in una quattro-ruote. Sapevo che ci doveva essere quello di come un’ondata di freddo e la pioggia era rotolata la notte prima. Ho tirato un sospiro di sollievo in quanto non erano dove normalmente erano Ranch Hunt Native. C’era un sacco guida su come ottenere un maiale oggi. Ho avuto un nuovo AR-15 che le UT Arms aveva appositamente realizzato per la nostra sorella la pubblicazione on-line, GCT Magazine, che hanno bisogno di ottenere l’uso pratico, e io ero ospite ospita un nuovo spettacolo di cottura per Finlandia JIM canale TV satellitare. AMERICAN FOOD BATTLE era uscito tutta la strada da Helsinki a vedere come cacciare e mangiare in Monterey.

Francamente, mi è stato effettivamente contento di come rapidamente le cose stavano accadendo. Anche se ho passato un po ‘di tempo a rocker e amico, Native Hunt Ranch di Michael Riddle, e godeva a guardare la moltitudine di animali sulla proprietà, non c’è nulla di garantito in natura. Normalmente, i maiali piace uscire in un canyon che divide il ranch, una via tra la base militare di Fort Hunter Liggett da un lato, e un altro ranch dall’altro. Non era molto confortevole la navigazione attraverso le verdi colline di Monterey County sotto la pioggia mattina presto, e così ho capito i maiali avuto gli stessi problemi. Come il lodge casa di tronchi che serve come rifugio dal freddo e dalla pioggia per gli ospiti, al riparo sotto le querce California offre lo stesso.Quando abbiamo incontrato i maiali selvatici, ho sottolineato una radura di querce, e sommessi, “maiali!” Henry Dhuy, il cameraman, afferrò il suo equipaggiamento dal retro del veicolo. Ho afferrato la mia AR-15 dalla sua custodia, e ha fatto del mio meglio per camera di un giro tranquillamente. I maiali erano stanchi di quello che doveva essere una notte terribilmente inquietante di pioggia, tuoni e fulmini, ed erano lento nel fare una pausa dal comfort: tutti loro erano rannicchiati accanto e sopra l’altro per scaldarsi dal freddo e umido . Con il tempo ho orlato oltre la collina, e controllato di nuovo per assicurarsi che il cameraman finlandese era pronto, era venuto a due i piedi. Uno di loro sarebbe stata mia.

Posa della forestock della AR-15 su un bipiede pieghevole, ho subito allineate il mirino sul più piccolo dei due maiali. Questo è stato uno spettacolo di cucina e stavo facendo del mio meglio per ottenere la migliore degustazione porker in gruppo, a 50 metri di distanza. Con la RR-CQLR del tallone mirino centrato su un punto sollevato da un incrocio immaginario di due linee diagonali, dalla base dell’orecchio per l’occhio dall’altra parte, ho toccato fuori un giro. Il 65-grain hollow-point ha colpito il 55-pound scrofa, e saltò dritto in aria, proprio come cottontails innumerevoli ho colpito alla testa con un LR .22. Dopo alcune foto per registrare l’evento, l’abbiamo trasportato verso la scuoiatura versato sulla dall’altra parte del ranch, e iniziò il rapido processo di eviscerazione e la spellatura il perfetto dimensioni porker. Interiora sono spesso persi in questi tempi moderni.

Penso che sia perché così tanti cacciatori, e anche gli appassionati di cucina, solo che non è stato insegnato i meriti di fegato, cuore e reni. I nostri genitori felici in questi. I nostri antichi antenati, molto prima dell’avvento dell’agricoltura prosperato ed è sopravvissuto su questi, tanto che era tutto il necessario …. e non hanno ottenuto cavità del dente che divennero più diffusi man mano ci siamo trasferiti da cacciatori / raccoglitori per gli agricoltori, da la carne con i cereali.

“Vuoi lavorare con questi?” Ho chiesto ai nostri maestri di cucina dalla Finlandia. Chef Henri Alén e Sommelier  Nicolaus Thieulon, sono co-proprietari del successo Muru Ravintola, un ristorante fusion francese e italiano a Helsinki. Veterani di una varietà di cucina e spettacoli di viaggio in Finlandia, sono ben versato in cucina, non solo, ma anche l’abbinamento con i vini del buon cibo. Hanno preso il fegato, reni, cuore e prosciutto. Ho preso il prosciutto e la backstrap. Il taglio di carne come il burro era così tenero.

Tornando al bar aperto della Loggia e la cucina coperta, abbiamo cominciato a lavorare sulla preparazione di carne. Stavo per offrire il mio vecchio orso, cervo e cinghiale standby in stile vietnamita di carne marinata e grigliata spaghetti di riso e insalata, per il concorso. Il team finlandese ha optato per bourguignon cinghiale.Conoscere le pinne hanno una lunga storia con armi da fuoco, non ultimo dei quali è nota nella storia e oggi da Sako, un produttore di ottimi fucili e munizioni, ho invitato i padroni di casa a fare un po ‘di tiro al bersaglio al largo della piattaforma posteriore in un bersaglio di metallo stanno a 50 metri di distanza. Avevo atteso con impazienza di ottenere più pratica con una Glock 17 e 1911 il mio nuovo preferito, l’S & W 1911TA. Svuotamento magazine del 1911 è nella destinazione, Ville Panhelainen, produttore dello show, ha chiesto se poteva avere Henry Dhuy, un Angeles-trapiantato Los cameraman, raccogliere alcuni video di me insegnare un improvvisato base class tiro con la pistola, anche se a distanze molto lunghe.

Alen e Thieulon erano suonerie. Henri attribuito il suo gran tiro con la Glock 17 ai suoi giorni come una recluta della Marina Finlandese. Quando abbiamo fatto era tempo per me di mettersi al lavoro sulla griglia del componente del mio piatto di carne in modo che sia la nostra elargiti sarebbe pronta allo stesso tempo. Direi di più, ma che sarebbe un imbroglio agli spettatori di scoprire chi ha vinto il concorso. Secondo Panhelainen, questa stagione è attualmente in corso in fase di modifica e sarà in onda su TV JIM primavera del 2013.

Allora, cosa si prova ad essere in TV finlandese? Molto edificante! Qui negli Stati Uniti, a parte la lingua dedicati al pubblico, come quelli di Canal 14, abbiamo girato in lingua inglese per un pubblico di lingua inglese. In Finlandia, una nazione che era uno occupato dal russo e Svezia, il team di produzione ha girato in inglese con me, e poi in finlandese e svedese tra Alen e Thieulon. Mi ha dato molto da pensare, e inizieremo a vedere alcuni add-ons a CORK’S OUTDOORS, e il nostro altri multimediale pubblicazione, GCT MAGAZINE, per il nostro pubblico internazionale.

CACCIA PER IL FUCILE NERA

Quando i cacciatori ha iniziato a utilizzare AR-10 e AR-15 fucili molte parole sono stati sparati avanti e indietro tra due campi. Un campo considerato l’introduzione del “Rifle Nero” una coltre sull’attività. L’altro campo lodato gli attributi della AR come una bella aggiunta alla comunità dei cacciatori, sia con un totale di 30 colpi, per il controllo varmint, o un cinque o 10 l’anno per grandi e piccoli-game. Molti di quelli in entrambi i gruppi possono spesso essere determinata dalla loro produzione.

Quegli oltre trenta anni sono spesso nel primo gruppo. Erano anche probabile che hanno avuto la loro prima esperienza nella caccia con un’azione di leva più tradizionale, pompa o fucile bolt-action. Gli appassionati di AR, d’altra parte, sono stati spesso introdotti nel AR-stile di fucile attraverso M16/M4 sono stati rilasciati in campo militare, o attratti dal fuoco attraverso guardare i film di azione-avventura. Forse hanno acquistato una versione civile di armi portavano durante la loro gioventù e vogliono riconquistare quella parte della loro vita militare, e lo usavano per Plink e godersi l’attività rilassante di tiro al bersaglio. A differenza del tiratore altro che probabilmente è laureato da un apprendimento per sparare con il bullone o azione della pompa in legno fornito e ha iniziato la caccia alla piccola selvaggina, poi sviluppata in un grande cacciatore-game, il tiratore la prima volta al tiro con l’esercito, non aveva mai cacciato, ma improvvisamente ha voluto provare, soprattutto se sono parte del movimento “slow-food”, che è sorta in risposta al bestseller di Michael Pollan, Il dilemma dell’onnivoro. Sono andati a fuoco in cui erano ben versato: la piattaforma AR.

Personalmente, non ho alcun problema con l’uso di utilizzare fucili di tipo AR, anche se io preferisco andare a caccia con un fucile più tradizionale bolt-action o la leva-action. Io non ho un debole per le riprese veloce con un fucile con il tipo di impugnatura a pistola in AR e AK-tipo di fucile. Si tratta di una transizione graduale verso spalla un fucile o un fucile da una a due mani, pronto, portare con sé un tipo tradizionale di grip, come il diritto, in stile inglese presa su un Winchester 1894, o una curva presa su un modello 70. Un AR15 dall’altro rende, a causa del suo disegno complessivo, per un fucile di precisione per la ripresa da una posizione rigida, un supporto o cieco, con una piattaforma di una serie di bastoni di ripresa. La ragione è che la pistola trovata su fucili neri posiziona la mano trigger in una posizione molto rilassata quando l ‘arma è sulle spalle e permette al tiratore di mettere tutte le tensioni nel dito a scatto.

Nel mondo degli stock di caccia tradizionali, il posizionamento della mano impugnatura è realizzata da una aggiunta di una pistola a uno stock leggermente modificati, o formando un titolo nel modo fatto per uno stock foro del pollice. Uno dei fucili più precisi io abbia mai posseduto, i BtVS Savage 93R17, era un autista virata vera, non solo per l’acciaio inossidabile bull-barile e AccuTrigger, ma anche lo stock foro del pollice laminato.

Per quanto riguarda se l’utilizzo di un AR-15 e AK-47 è sportivo o no, è piuttosto muto. La maggior parte degli stati già imporre un limite rotonda su riviste. Inoltre, la maggior parte delle situazioni di caccia offre solo poche possibilità di ripresa vitali prima che gli animali ne fanno per la sicurezza: durante le riprese per rimuovere il nemico si batterà è la norma in guerra, incapacità, riprese per un “clean kill” è l’obiettivo della caccia. Per quanto riguarda sorpassare, ci sono leggi e se il tiratore è un cacciatore rispettoso della legge, o maiale gioco bracconaggio, è a prescindere a quello che arma la persona in questione sta portando. Infine, pensi di essere ucciso l’animale si preoccupa veramente come sport è stato che hai appena ucciso con un colpo di fucile a 5 Bolt Action, o AR15 con una rivista di caccia regolamentare richiesto 5 o 10-shot?Se si caccia con un legno tradizionale o azioni composito, o un fucile AR15 che è stato originariamente progettato per i soldati braccio, è la vostra prerogativa. Come ti portano in campo è stata materia, e, altrettanto importante quanto tempo avete passato sul campo di conoscere realmente i dettagli della vostra arma della scelta, e la sua munizioni, per assicurarsi che il colpo è veloce e efficiente, sia per la quantità minima di coercizione per l’animale mirata, e la probabilità che ha aumentato la sua carne sarà delizioso a tavola.

Questo articolo è un esperimento. Se ti è piaciuto leggere questo articolo, fare clic sul pulsante di scatto e condividere il link a questo articolo con i tuoi amici. L’interesse maggiore del pubblico troviamo per l’articolo, interviste radio online e spettacoli televisivi on-line di CORK’S OUTDOORS, tanto più saremo in grado di produrre. E non dimenticare di cliccare sul tasto “Mi piace” per Facebook unire gli aggiornamenti e le pagine dei giornali per CORK’S OUTDOORS in italiano. Grazie!

Cork Graham è l’editore della GCT MAGAZINE e CORK’S OUTDOORS. Per i suoi ultimi libri, scritti, e le apparenze, lo seguono a www.corkgraham.com, Facebook e Twitter. E ‘un co-istruttore e consulente per la sicurezza con ETS, per maggiori informazioni visita: www.emergencytacticalskills.com

California draws visitors from all over the world. Some come for the wine. Others come for the sun. Many come to see what has been described by such literary luminaries as Jack London and John Steinbeck. It was Steinbeck Country (the Duckworth family, depicted under a pseudonym in The Grapes of Wrath, has a family graveyard and ranch just down the way) that a production team from Finland’s JIM TV had come to film an episode of AMERICAN FOOD BATTLE. The main ingredient was to be the well-known feral hog of California.

Within an hour of meeting the cast and crew at the gate to Native Hunt Ranch, we were onto pigs. They were huddled under the overhang of a large, old oak when we came over the knoll in a four-wheeler. I knew they had to be there what with how a cold snap and rain had rolled in the night before. I breathed a sigh of relief as they weren’t where they normally were on Native Hunt Ranch. There was a lot riding on getting a pig today. I had a new AR-15 that UT Arms had specially made for our sister online publication, GCT Magazine, that need to get practical use, and I was guest-hosting a new cooking show for Finland’s JIM TV satellite channel. AMERICAN FOOD BATTLE had come out all the way from Helsinki to see how we hunt and eat in Monterey.

Frankly, I was actually delighted with how swiftly things were happening. Though I have spent a bit of time at rocker and friend, Michael Riddle’s Native Hunt Ranch, and enjoyed watching the multitude of animals on the property, there’s nothing guaranteed in nature. Normally, the pigs like to hang out in a canyon that bisects the ranch, a thoroughfare between the Fort Hunter Liggett Military Base on one side, and another ranch on the other.  It wasn’t very comfortable navigating across the green hills of Monterey County in the early morning drizzle, and so I knew the pigs had the same problems. Like the log house lodge that serves as respite from the cold and rain to guests, the shelter  under California oaks provides the same.

When we encountered the feral hogs, I pointed to a glade of oaks, and hushed, “Pigs!” Henry Dhuy, the cameraman, grabbed his equipment from the back of vehicle. I grabbed my AR-15 from its case, and did my best to chamber a round quietly. The pigs were tired from what must have been a horribly unsettling night of rain, thunder and lightning, and were sluggish in making a break from comfort: all of them were huddled next and on top of each other to keep warm from the wet and cold. By the time I edged over the hill, and checked back to make sure the Finnish cameraman was ready, two had come to their feet. One of them would be mine.

Laying the forestock of the AR-15 on a collapsible bipod, I quickly lined up the crosshairs on the smaller of the two pigs. This was a cooking show and I was doing my best to get the best-tasting porker in the bunch, 50 yards away. With the RR-CQLR’s crosshair bead centered on a point made by an imaginary crossing of two diagonal lines, from base of ear to eye on the other side, I touched off a round. The 65-grain hollow-point hit the 55-pound sow, and she jumped straight up in the air, just like countless cottontails I’ve shot in the head with a .22LR. After a few photos to record the event, we transported her over to the skinning shed on the other side of the ranch, and began the quick process of gutting and skinning the perfect-sized porker. Innards are oft lost in this modern day.

“You want the liver and kidneys?”

I think it’s because so many hunters, and even cuisine enthusiasts, just haven’t been taught the merits of liver, heart and kidneys. Our parents delighted in these. Our ancient ancestors, long before the advent
of agriculture thrived and survived on these, so much so that it was all they needed….and they didn’t get tooth cavities which became more prevalent as we moved from hunter/gatherers to farmers, from meat to grains.

“Do you want to work with these?” I asked our culinary masters from Finland. Chef Henri Alén, and Sommelier Nicolaus Thieulon, are co-owners of the successful Muru Ravintola, a French and Italian fusion restaurant in Helsinki. Veterans of a variety of cooking and travel shows in Finland, they’re well-versed in not only cuisine and but also pairing good food with wines. They took the liver, kidneys, heart and ham. I took the ham and the backstrap. The meat cut like butter it was so tender.

Heading back to the lodge’s open bar and roofed kitchen, we began work on meat preparation. I was going to offer my old bear, deer and wild boar standby Vietnamese-style marinated and grilled meat on rice noodle and salad, for the competition. The Finnish team opted for wild boar bourguignon.

Knowing the Fins have a long history with firearms, not the least of which is noted in history and present day by Sako, a manufacturer of fine rifles and ammunition, I invited the hosts to do a bit of target shooting off the back deck at a metal target stand 50 yards away. I’d been looking forward to getting more practice with a GLOCK 17 and my new favorite 1911, the S&W 1911TA. Emptying the 1911’s magazine into the target, Ville Panhelainen, the show’s producer, asked if he could have Henry Dhuy, a Los Angeles-transplanted cameraman, collect some video of me teaching an impromptu basic pistol shooting class, albeit at very long ranges.

Alén and Thieulon were ringers. Henri attributed his great shooting with the Glock 17 to his days as a recruit in the Finnish Navy.  When we were done it was time for me to get to work on the grilling of the meat component of my dish so that both our dished would be ready at the same time. I’d say more, but that would be cheating the viewers of finding out who won the competition. According to Panhelainen, this season is presently being being edited and will be broadcast on JIM TV spring 2013.

Explaining the recipe…

So what was it like to be on Finnish TV? Very edifying! Here in the States, aside from language-dedicated audiences, such as those of Canal 14, we shoot in English for an English speaking audience. In Finland, a nation that was one occupied by Russia and Sweden, the production team shot English with me, and then in Finnish and Swedish between Alén and Thieulon. It gave me a lot to think, and you’ll begin to see some add-ons at Cork’s Outdoors, and our other multi-media publication, GCT Magazine, for our international audience.

 Hunting the Black Rifle

When hunters began using AR-10 and AR-15 rifles many words were fired back and forth between two camps. One camp considered the introduction of the “Black Rifle” a pall on the activity. The other camp lauded the attributes of the AR as a fine addition to the hunting community, either with a full 30-round magazine, for varmint control, or a five or 10-round for big and small-game. Many of those in either group can often be determined by their generation.

Many more options, many more calibers.

Those over thirty years old are often in the first group. They were also likely to have had their first experience in hunting with a more traditional lever action, pump, or bolt-action rifle. AR enthusiasts, on the other hand, were often introduced to the AR-style of rifle through M16/M4 they were issued in the military, or attracted to the firearm through watching action-adventure movies. Perhaps they purchased a civilian version of weapon they carried during their youth and want to recapture that part of their military life, and used it to plink and enjoy the relaxing activity of target shooting. Unlike the other shooter who probably graduated from a learning to shoot with bolt or pump action wood-stocked and started hunting small-game, then developed into a big-game hunter, the shooter first introduced to shooting through the military, had never hunted, but suddenly wanted to try it out, especially if they’re part of the “slow-food” movement that has sprung up in response to Michael Pollan’s bestseller, The Omnivore’s Dilemma. They went to the firearm in which they were well-versed: the AR platform.

Personally, I have no problem with the use of using AR type rifles, though I also prefer to hunt with a more traditional bolt-action or lever-action rifle. I’m not partial to shooting fast with a rifle having the type of pistol grip on AR and AK-type rifle. It’s a smoother transition to shoulder a rifle or shotgun from a two-handed, ready, carry with a traditional type of grip, like the straight, English-style grip on a Winchester 1894, or a curved grip on a Model 70. An AR15 on the other hand makes, because of its overall design, for a precision rifle for shooting from a rigid position, a stand or a blind, with a platform a set of shooting sticks. The reason is that the pistol grip  found on Black Rifles positions the trigger hand in a very relaxed position when the rifle is shouldered and enables the shooter to put all tension into the trigger finger.

In the world of traditional hunting stocks, this positioning of the grip hand is accomplished by either adding a pistol grip to a slightly modified stock, or forming a stock in the manner done for a thumbhole stock. One of the most accurate rifles I ever owned, the Savage 93R17 BTVS, was a true tack driver, for not only the stainless steel bull-barrel and AccuTrigger, but also the thumbhole laminated stock.

With regard to whether using an AR-15 or AK-47 is sporting or not, is pretty mute. Most states already require a round limit on magazines. Also, most hunting situations offer only a few viable shooting opportunities before the animals make it to safety: while shooting to remove the enemy’s will fight is the norm in war, incapacitation; shooting for a “clean kill” is the objective in hunting. Regarding overtake, there are laws and whether the shooter is a law-abiding hunter, or poaching game hog, is irrespective to what firearm the person in question is carrying. Finally, do you think the animal being shot really cares how sporting it was that you just killed it with a 5-shot bolt action rifle, or AR15 with a hunting regulation-required 5 or 10-shot magazine?

Whether you hunt with a traditional wood or composite stock, or an AR15 rifle that was originally designed to arm soldiers, is your prerogative. How you carry yourself in the field is was matters, and just as importantly how much time you spent on the field getting to really know the ins and outs of your firearm of choice, and its ammunition, to make sure that your shot is fast and efficient, both for the least amount of duress to the animal targeted, and the increased likelihood its flesh will be delicious at the dinner table.

Cork Graham is the publisher of GCT Magazine and Cork’s Outdoors. For his latest books, writings, and appearances, follow him at www.corkgraham.com, Facebook and Twitter. He is also a small-arms instructor and security consultant with ETS; for more information visit: www.emergencytacticalskills.com

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.

The innovative and fast RR-600 Rapid 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.

Three-shot groups for 200 yards, 300 yards, and 400 yards at 100 yards for a .280 Remington

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.

No more digging in your pockets for change!

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:

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 Armalite offering for wild boar?

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.

An impressive, light load that patterns well!

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:

 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)

Don’t eat anything with a face a mother could love. You’d think this phrase was only the slogan of the vegetarian, but I can almost hear the bane to sound wildlife conservation rear its ugly head even in hunting circles.

That’s where in lies the apprehension of even the hungriest hunter when the topic of culinary conversation falls on the bear. Everyone’s willing to go out and blast a buck, or drop a duck. They might even do the proper work of thinning out coyotes. But will they drop the same hammer on a large Teddy bear?

“Oh it just looks too much like a human when it’s skinned,” is the other retort frequently used. Now, if Fish and Game used these emotionally driven ideas to run their wildlife management programs we’d be in real trouble…wait a minute: they do run their programs based on emotional responses by the public!

Not that the research isn’t there provided by biologists. It’s just that in California, the DFG doesn’t want to ruffle too many feathers: they do have to get paid…but should their pay be based on how they make people in San Francisco and Los Angeles feel all warm and cuddly? Or, should they be taking care of a predator population gone rampant, while the major prey dwindles due to too many deer tags sold for deer zones, Mexican cartel growers setting snares and booby-traps, lack of burning for fawn protection and increased food potential (USFS/BLM is terrified of getting sued by homeowners if their home accidentally burns down), and major mountain lion populations left unchecked?

We have a really big problem in California, as do most of the states along the Pacific Coast, where we’ve let city votes control country wildlife: does a person who’s never set foot in the country except for perhaps an annual picnic local park have better knowledge about wildlife behavior and habitat than a biologist who spends 200 days a year tracking populations? According to the continued moratorium on hunting mountain lions, that only helps the ignorant sleep at night, but has actually led to more lions killed under depredation tags and the rancher’s Tripe S (Shoot, Shovel and Shut-up) than would have ever fallen to a hunter population carrying a mountain lion tag during a set hunting season.

Until California gets its wildlife management practices under actual control of those who are paid to know what to do, i.e. the DFG biologists, we can at least we can do our part to help the deer population by thinning out the next largest predator population, the black bear, in California…and if what I’ve heard rumored is true, there might within a few years be a California bear hunting season with no limit as I enjoyed in Alaska—YES! THERE ARE THAT MANY BLACK BEARS IN CALIFORNIA…when you have bears, coyotes, and mountain lions coming down into heavily populated areas in search of food, it’s because their bigger brother kicked them out of their home area.

And with something as tasty as black bear meat, I’m still perplexed as to why people continue to avoid putting them in the meat locker and cooking them for a fine meal. After all, up until the early part of the last century (the selling of wild game became illegal in 1918), black bear had an honored place on menus in the most respected restaurants of New York.

For me, as I’ve been under the gun with the release of two new novels this year, the re-release of my 2004 bestselling Vietnam Prison memoir, The Bamboo Chest, in Kindle, and a new memoir (I call it the Marley & Me for combat veterans), bear meat has been a true source of comfort: it’s rich like an amazing beef steak, and yet sweet like pork. If you were to ask me my rating on meats, it goes this way from top to bottom: moose, black bear, antelope, wild boar, mule deer, blacktail deer…black bear, especially one that’s been feeding on manzanita berries or black berries, is that good!

In the last few months, I’ve been doing a bit of experimenting. This might be my best bear steak recipe of all. Yes, even better than my Scots Drambuie-Berry BBQ sauced black bear steak…It fits so well with what fellow hunter born under the sign of the archer Chef Marco Pierre White says, that food goes well served with what it eats. And what does a black bear enjoy most than honey?

Khmer honey-marinated black bear steaks grilling on a Big Green Egg.

Khmer Honey Marinade Black Bear Steak Recipe

Ingredients :

· 1½ lbs black bear steaks

· 1 tbs garlic, minced

· 1 stalk of lemon Grass, chopped

· 1 tbs soy sauce

· 1 tbs oyster sauce

· ¼ tsp salt

· 1 tbs honey

· ¼ tsp black pepper

Nuoc Mam Cham (This is the sweet delicious dipping sauce you get served with Chai Gios [Imperial Rolls]) It’s a little sweeter than Khmer, but works fine:

· ½ cup Nuoc Mam (Fish Sauce)

· 1 cup cold water

· 2 tbs brown sugar

· 2-3 tbs white vinegar

· 1 tsp fresh lime juice

· 1 Thai bird chili finely chopped

Steps :

1. Put the bear meat in a large container and set a side.

2. In a blender, put garlic, green onion, soy sauce, oyster sauce, salt, honey and black pepper, blended well.

3. Pour the prepared marinade on the bear meat, mix well, cover it and refrigerate it over night, or at least 4 hours.

4. To grill, lay the marinated bear on the grill at a medium temperature, cook until meat tender and singed on both sides and there’s no pink juice leaking when you pierce the meat to test. A great carmelization will occur that seals in the juices and adds to its moistness, though cooked through. Because of the possibility of parasites in bear, you need to cook to a central temperature of 155 degree Fahrenheit.

5. Slice the steaks and serve them hot as an appetizer with rice, or wraps meat with rice noodle, lettuce, herbs and dip in the nuoc mam cham.

Bon Apetit!

Related Articles:

· Veterans Day Mendocino Black Bear

· Hank Shaw’s Bear Pelmeni

I thought I had accidentally landed on one of the ever-increasing number of hook and bullet channels when I came across an ad for The Wild Within, hosted by Steven Rinella; not the Travel Channel. With the way Travel Channel programming has followed the New Yorker nepotism of the New York publishing world, it seemed as though you had to be either a New York whinning, potty-mouthed ex-junkie chef-turned writer, carrying a child-like fascination with Apocalypse Now; or a New York glutton with a penchant for traveling the country in search of restaurant-promoting food competitions, to get your own series. To see a Michigan-born-and-raised hunter and trapper hosting a show on that channel floored me.        

With great anticipation I waited for the first airing: finally a hunting show that went further than an inundation of boring kill-a-minute, 30-minute sponsor advertisements, pushed on the new overabundance of outdoor channels—how I miss the educational hunting shows broadcast during the 1980s and early 1990s. More importantly, here was a show that would, hopefully at least, reveal to its viewers how to dismantle a deer.        

Can you believe that the major outdoor channels actually don’t want any close ups of the processing of game? Many would think it’s because of the advertisers, but not the programming directors who pushed for this—because they’re afraid it’s too politically incorrect: Now you know why Cork’s Outdoors TV isn’t broadcast on satellite, though many requests from the different outdoor channels have come down the pike this year—they won’t allow me to show you how to even gut and skin a feral pig!        

Rinella learning to make fish arrows in Guyana

THE WILD WITHIN

The first episode of The Wild Within was set in a place I know well, and remains as my hunting and fishing heaven: Alaska! There are very few states left where you can truly live off the land as a hunter/gatherer, and Alaska is at the top the list. On Prince of Wales (POW) Island, where Rinella and his brother own a hunting cabin, there’s a plethora of sustenance.        

I must admit that I was hoping Rinella would’ve hunted near his home, in New York or New Jersey, for the first episode. Everyone flies to Alaska for an outdoors show, and yet there are so many poorly-represented, great hunting places right next to such a major center of anti-hunting: Ingrid Newkirk and Wayne Pacelles’ cash cows, PETA and Humane Society of the United States (HSUS) campaign from NYC. But, you can’t go wrong with Alaska, especially Southeast Alaska: bush planes, remote cabins, full crab and shrimp pots, and Sitka blacktails in good number…having lived and worked around the world, there’s a reason Alaska is the only place I ever truly get homesick for…        

From Alaska, The Wild Within continued to Montana the next week, and that’s where I think the shake-down cruise for the show hadn’t yet found its legs. As Rinella mentioned to me over the phone, this is their first season, and they were just getting their steam and there was a question as to what to focus on: historical, environment and conservation, or the adventure of hunting, fishing and gathering.        

This happens with all types of programming, whether scriptwriters on shows like Hawaii 5-0, or producers on TopShot. For most, it’s the first time the production team has met and are just learning each other’s quirks, along with not only clearly filling out the premise through field experience, but also editing and trying to coordinate programming with the broadcast company.        

It especially gets interesting when parts, or all of the production team have never even participated in the main activity of the show…As is often the case, producers take the job no matter their own lack of knowledge or experience—perhaps you’ve heard of actors in Hollywood getting hired for a film, saying they’ve been riding horses since they were knee-high to a grasshopper, or that they hearken from a long line of motorcycle riders, yet the most they’ve straddled was a bar or diner stool while searching the jobs section of a newspaper? Same thing.        

If you noticed that some episodes seemed to be off, like San Francisco (as one based in the City by the Bay, I know well the amazing opportunities for hunting, fishing, and gathering—I was aghast to see Rinella collect roadkill, totally illegal in California) which slapped me in the head with a big “Huh?”, or the Montana episode, that made me wonder whether this was a show best suited for the History Channel. When Rinella told me that The Wild Within was originally formulated for sale to the History Channel, it all made sense: the Molokai and Scotland definitely fit within the parameters of Travel Channel, while the Montana show appeared shot for either the History or Travel Channel.        

So, like any crew on a new boat, a new production has a variety of learning curves related to the first shake-down cruise, of which this new season definitely has its highs and lows. Part of the problem can be that programming doesn’t actually coordinate to shooting and editing. What may have been shot first, ends up as an episode broadcast much later in sequnce. I can’t tell you how annoyed I was with the POW Island episode, when I heard Rinella repeat that oft repeated saying given non-hunters: You’d be paying $30 or $50 a plate for this in a restaurant!        

Again, YOU CAN’T LEGALLY BUY TRUE WILD GAME IN THE US!        

Not until the Scotland episode did Rinella clarify that in Europe, where the laird of the land owns the land, game, livestock and those who work it (one of the main reasons my ancestor, David Graham, said to hell with Scottish and Irish landlords, and took his family of Calvinists to South Carolina in 1772—hitting home the final point to King George with a round ball at the Battle of Kings Mountain), true wild game is shipped to market in Paris and London, and sold much fresher in the butcher shops of little villages that neighbor these hunting estates.        

I was impressed that the introduction scene of the Scotland episode had Steven Gow, the Scots ghillie (hunting guide), working on meat that was to be shipped out that week. They really captured the hunting in Europe, and how much of a commodity it is. It also made me cringe, remembering how in the US we’re quickly following in their footsteps: $800 to $1,500 to shoot a wild boar in California?        

We already have enough problems with a majority of the population growing up in urban areas, having lost their hunting, fishing and gathering traditions by generations—traditions that would have helped keep a clear public eye on such fabricated science pushed by PETA and HSUS. Charging horrendous fees on game that legally belongs the citizens of a state, does nothing but create an elitist attitude about something that was so free and drew many from their nations of origin.        

In the Scotland episode, the hunter, angler, gatherer, theme of the show really came across, from field to table. And, this last weekend, the Guyana show carried it well again. This theme of field to table, and local bonds built, is the strength of the show, and even its honesty works, though it did make me recoil a few times, starting with the crippled blacktail that they finished off in the first episode in Alaska, and then a wounding arrow shot on a tapir.        

During the Central America War, tapir found a fond spot in my heart. I was at a secret Contra base along the Honduran border, and because of the ridiculously low rations afforded our Cold War allies by US Congress budget cuts, we had to augment beans and rice with whatever animal protein got from the jungle.        

Contra with three Sandinista rounds in his gut, leaving on my medevac in.

For the same reasons of the bigger bang for the buck Rinella mentioned on Sunday’s Guyana episode, the Miskito tribal members fighting in the Nicaraguan Defense Force (FDN) guerrilla unit I accompanied, targeted the tapir with dogs—much more meat than a hapless cuzuco (armadillo) or iguana. Imagine mountains, sides steep as cliffs, and during the rainy season, knee-deep mud, and thick brush and tall canopy—a shiver runs up my spine remembering firefights conducted under those conditions. We carried AK-47s to make the shot on the hungrily sought tapir table fare, but also to defend against surprise attacks by Cuban and Russian Spetsnaz-trained Sandinista Special Forces units.        

Those harried days of the 1980s came rushing back as Rinella narrated on the tapir, and Jim Jones (I worked the Loma Prieta Earthquake in San Francisco for NBC, along with longtime NBC cameraman and Jonestown survivor, Steve Sung—see enough bullet and fragment wounds and you recognize them easily, especially along the arms), but also the creepy crawlies and slithers that leave you not only very uncomfortable with a bite or sting, but even perhaps in the end, dead.        

The Guyana episode also struck home the difference between sport and subsistence. In Alaska, those of us who actually survived on our caught or shot food, had no problem shooting a caribou in the water—in contrast, those who flew in from out of state for a hunt, or lived in Anchorage, would never think of doing so for the flak they’d get from their hunting party.        

 And this is where I’ve started enjoying the show, when in the beginning I had my misgivings with its clarity of purpose. The Wild Within really gets its legs when it focuses not on the historical qualities of hunting, or an area, something that can easily be touched on at the beginning, in short review, as with reference to Reverend Jim Jones in Guyana; but instead focuses on the present-day locals, the conditions, and work a subsistence lifestyle requires: shooting, trapping, catching and gathering everything you need from the environment, doing it day in and day out, no chance of calling in a sick day, especially when you have to provide for your family.        

That’s Entertainment!

As Rinella mentions on the adjoining Cork’s Outdoors Radio episode, TV is definitely focused on entertainment (whether a travel show, or sadly of late, the news) first, and secondly, if you’re lucky, you educate as much as you can between those emotion-stirring moments, in the hopes that the viewer will pick up a book and go further in-depth. That’s where I laud the Travel Channel in even airing such a program—showing hunting and gathering for what it is: not necessarily pretty, sometimes amazingly gorgeous.  The upcoming Texas episode promises to be quite the saddle-burning ride…        

The Wild Within comes into its own as it remembers that premise by focusing on the local peoples, and their quest to keep sustained on what the wilds offer them. Most importantly, not as one of the other proliferations of survive in the wilds and get out alive shows, but instead looking forward to the trip outdoors, the resulting fine meals of game and fish, to that reconnection with oft-lost skills that kept us alive where we all originally came from—the wilds!        

Related Links:        

• Steven Rinella’s Website
• The Wild Within’s Page at Travel Channel
• Cork in Nicaragua

For your daily commute on your MP3 player – Download and Enjoy the interview of The Wild Within’s Steven Rinella on Cork’s Outdoors Radio:

TOPICS: Steven Rinella, author and host of THE WILD WITHIN, speaks about his writing and adventures for the Travel Channel.