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DrMike":2nhkynsh said:Sean,
We used to use Woody's Cook-In Sauce (can't find it up here) and baste the ribs or steaks. Slow grilled with frequent basting made for delectable dining.
alaska100":2ozaxigg said:We used this when we lived in El Paso Dr. Mike. We only use a homemade sauce that my uncle came up with years ago since being up here. We use it on almost everything that comes out of his freezer.
We never had Dall Sheep meat before we came up and I do believe it is the best meat I have ever tasted and sooo tender. darn it is good so very little sauce goes on it
John thank you for the comments about our son and I agree. Having him working in the mountains is better than in a fast food restaurant for sure.
John--I will also mention this here so as not to take away from the gentleman that just got his Whelen. But my uncle has had or does have every caliber know to man, so to speak, and he is another who believes he could hunt the world with , excluding the elephant and buffalo only a 340 and 257 weatherby. He is like Scotty in his believe that the 340 is one of roys best cartridges
Guy Miner":251iv2o1 said:Opens August 1st...
Haven't got my eyes on one yet, but working on it... :grin: