Calguns.net  

Home My iTrader Join the NRA Donate to CGSSA Sponsors CGN Google Search
CA Semiauto Ban(AW)ID Flowchart CA Handgun Ban ID Flowchart CA Shotgun Ban ID Flowchart
Go Back   Calguns.net > OUTDOORS, HUNTING AND SURVIVAL > Hunting and Fishing
Register FAQ Members List Calendar Mark Forums Read

Hunting and Fishing Rifle, Shotgun, Handgun, Archery, Blackpowder Saltwater and Fresh Water

Reply
 
Thread Tools Display Modes
  #41  
Old 07-06-2018, 3:36 PM
BigFatGuy's Avatar
BigFatGuy BigFatGuy is offline
Veteran Member
 
Join Date: Oct 2010
Location: Compton, CA
Posts: 2,836
iTrader: 5 / 100%
Default

Paso Robles "Oysters". Shown here with Sweet Chili and Cocktail sauces.


  • remove the testicle from the scrotum (it's freaking tough to slice open!)
  • simmer (don't boil) in court boullion (water, wine, onion, garlic, salt, pepper, etc) til cooked and tender. I went about 90 minutes because the youtube video I saw told me to, but 45 likely would have been enough
  • slice into bite-size bits
  • cool for a few minutes in the fridge
  • flour, egg, flour, egg, panko
  • serve with some kind of dipping sauce, and alcohol

the taste is very different than steer nutz, more like liver. All in all, it wasn't bad.
Reply With Quote
  #42  
Old 07-06-2018, 3:41 PM
BigFatGuy's Avatar
BigFatGuy BigFatGuy is offline
Veteran Member
 
Join Date: Oct 2010
Location: Compton, CA
Posts: 2,836
iTrader: 5 / 100%
Default

I've tried several ways to cook Boar Backstrap.

success REQUIRES a good meat thermometer, and VERY careful thermal control. I've also found that, if your butcher cuts the backstrap in "roast" form, as mine did, you have to seperate the more rounded part from the flatter part (the cross section is kind of like a letter P or q), because they are different thickness.

Trich is dead by 145F, and the pork is dry and tough at 145.5F.

A sauce is a must, and brining helps (soak overnight in a cup of salt, a cup of sugar, a few cups of water, maybe a cup of bourbon), but thermal control is mandatory.
Reply With Quote
  #43  
Old 07-06-2018, 5:29 PM
sbsyncro's Avatar
sbsyncro sbsyncro is offline
Member
 
Join Date: Dec 2014
Location: Santa Barbara, CA
Posts: 476
iTrader: 5 / 100%
Default

Really enjoying your posts. If you aren’t already, you should watch Steve Rinella’s show on Netflix “MeatEater” and also check out Hank Shaw’s blog and cookbooks. Hank’ recipes are more refined and similar to the stuff I like to do (having worked professionally in kitchens) but i love Rinella’s enthusiasm and storytelling.

Also, get yourself a sous vide device (I like the Anova unit for its price/performance). It will open up a whole new world of ideas when it comes to precise temp control. Also recommend the Lavatools Javelin Pro duo thermometer. These are all super important parts of my kit for cooking.


Sent from my iPhone using Tapatalk
__________________
Reply With Quote
  #44  
Old 07-06-2018, 8:41 PM
BigFatGuy's Avatar
BigFatGuy BigFatGuy is offline
Veteran Member
 
Join Date: Oct 2010
Location: Compton, CA
Posts: 2,836
iTrader: 5 / 100%
Default

I think, if it wasn't for Steve Rinella, my wife would never have been OK with going hunting. Big fan of his show and his podcast.

Hank Shaw, I'll give a second chance.

I've really been resisting the need to go sousvide. I have enough gadgets and crap around my kitchen already... but it's a better technology, I get that.

I have to say, wild boar is about the hardest thing I've EVER tried to cook. I've never met an animal that didn't taste good medium rare with a charred exterior, salt, and pepper... but this is SO DAMN sensitive and dry...

I'm really seeing why people turn entire boars into ground meat. The ground lets you mix pig fat in, and makes it moist and delicious, and bullet-proof like domestic pork.

(semi-related note: I went back to college in my mid 30's, and went for Electrical Engineering. I've always enjoyed cooking, and virtually flipped a coin to decide between E.E. and culinary school. In the end, I decided I'd rather not be at work every night, weekend, and holiday for the rest of my career, while being shouted at in French... but I still kind of wonder what would have happened...)
Reply With Quote
  #45  
Old 07-09-2018, 2:50 PM
BigFatGuy's Avatar
BigFatGuy BigFatGuy is offline
Veteran Member
 
Join Date: Oct 2010
Location: Compton, CA
Posts: 2,836
iTrader: 5 / 100%
Default

made a truly delicious Backstrap dish last night.

On further investigation, there is a bit of what I can only describe as "silver skin" running through the backstrap. It's not as rubbery as the stuff found on the back of a rib rack, but it seems to be an excellent thermal insulator. slowly poking into the meat with a thermometer, I've found thermal curves like this: 150F, 148F, 145F, 140F, 94F. The meat will be white/grey on the exterior side of this silver skin, and red/bloody on the inside.

Butterflying the roast into about a half-inch-thick and cooking over a VERY HOT direct grill flame really seemed to help. The meat was still more done than I'd prefer (all white/well done), but it was still moist and tender!

So, until I find something else, my go-to for boar backstrap is:
1: brine
2: butterfly
3: flamethrower both sides
4: sauce

On a related note, my supermarket sells a BBQ sauce made by Stone Brewing, based on their Tangerine IPA beer (which is fantastic). It's a nicely acidic, fruity sauce, and is DELICIOUS on pork.
Reply With Quote
  #46  
Old 07-09-2018, 3:57 PM
sbsyncro's Avatar
sbsyncro sbsyncro is offline
Member
 
Join Date: Dec 2014
Location: Santa Barbara, CA
Posts: 476
iTrader: 5 / 100%
Default

Quote:
Originally Posted by BigFatGuy View Post
made a truly delicious Backstrap dish last night.

On further investigation, there is a bit of what I can only describe as "silver skin" running through the backstrap. It's not as rubbery as the stuff found on the back of a rib rack, but it seems to be an excellent thermal insulator. slowly poking into the meat with a thermometer, I've found thermal curves like this: 150F, 148F, 145F, 140F, 94F. The meat will be white/grey on the exterior side of this silver skin, and red/bloody on the inside.
That same "silver skin" is actually fascia, and it encases all large muscle groups, but its particularly bad on all tenderloins (beef, pork, rabbit, etc). Normally butchers remove this, so when you buy a "tenderloin" from the store you never see it.

It ALWAYS needs to be removed. The problem is that it shrinks up and dries out and is really tough unless cooked "low and slow" (which you don't want to do with a tenderloin). Its basically made from similar material to a tendon, and has the same fibrous "strings".

A sharp, thin bladed knife is the best way to remove them, and I like to just start a cut and then lay the tenderloin against a cutting board and push the knife flat to the cutting board along the length of the loin.

This is the way I do it, but I start at one end instead of cutting the center:
https://youtu.be/ipLeFo1-UEM?t=1m9s

And get EVERY spec of it. Nothing worse than having a bite of juicy, delicious tender meat and finding a little chewy bit in there!
__________________
Reply With Quote
  #47  
Old 07-09-2018, 9:05 PM
BigFatGuy's Avatar
BigFatGuy BigFatGuy is offline
Veteran Member
 
Join Date: Oct 2010
Location: Compton, CA
Posts: 2,836
iTrader: 5 / 100%
Default

In the tenderloin, I didn't find the silver skin so offensive... but I have sliced it pretty thin both times I've made that.

The loin, the subject of my latest "research", however, has big honking bits of gristle that really do need to be removed before serving.
Reply With Quote
  #48  
Old 09-05-2018, 1:27 PM
BigFatGuy's Avatar
BigFatGuy BigFatGuy is offline
Veteran Member
 
Join Date: Oct 2010
Location: Compton, CA
Posts: 2,836
iTrader: 5 / 100%
Default

By comparison, I've tried domestic pig heart and domestic beef heart purchased from a philipino market kind-of-near my house.

The pig heart tasted ok, but was nowhere near as good as the wild boar heart.

The beef heart.. stank. It didn't smell rotten, it just smelled bad. based on advice I've received here (maybe this thread), I marinated it in oyster sauce, soy sauce, sugar, Xiao Xing wine, and onions. Cooked it in a 12" wok sitting on a 60kBTU turkey frying propane burner. (the wok glows at night). I basically made "mongolian beef heart". It was good.
Reply With Quote
  #49  
Old 09-05-2018, 2:12 PM
estrom estrom is offline
Member
 
Join Date: Sep 2012
Posts: 445
iTrader: 3 / 100%
Default

I use a smoker to cook most meat, including wild pig. It turns out tender, juicy, and full of flavor.
Reply With Quote
  #50  
Old 09-05-2018, 2:51 PM
deckhandmike's Avatar
deckhandmike deckhandmike is offline
Calguns Addict
 
Join Date: Jan 2011
Location: Morro Bay
Posts: 5,045
iTrader: 5 / 100%
Default

I just sausage my wild boar. I love breakfast sausage it and if I want tender pork loins I’ll just buy domestic for 4$. Glad to see someone pulled it off. I’m a bit of a perfectionist when it comes to cooking and I hate to waste game meat. I’ll have to try some with my sous vide. That thing is magic. I also have the Anova.
Reply With Quote
  #51  
Old 09-05-2018, 3:02 PM
BigFatGuy's Avatar
BigFatGuy BigFatGuy is offline
Veteran Member
 
Join Date: Oct 2010
Location: Compton, CA
Posts: 2,836
iTrader: 5 / 100%
Default

Quote:
Originally Posted by estrom View Post
I use a smoker to cook most meat, including wild pig. It turns out tender, juicy, and full of flavor.
Smoking is one thing that has NOT gone well for me with wild pig. It takes a lot of sauce to moisten it up.

Not only have I done it, but I know someone who was a professional BBQ/smoker guy... even HE couldn't make it turn out well. :-(
Reply With Quote
  #52  
Old 09-05-2018, 3:44 PM
Irishfisher's Avatar
Irishfisher Irishfisher is offline
Senior Member
 
Join Date: Mar 2016
Location: Salinas, Ca
Posts: 840
iTrader: 11 / 100%
Default

Quote:
Originally Posted by deckhandmike View Post
I just sausage my wild boar. I love breakfast sausage it and if I want tender pork loins I’ll just buy domestic for 4$. Glad to see someone pulled it off. I’m a bit of a perfectionist when it comes to cooking and I hate to waste game meat. I’ll have to try some with my sous vide. That thing is magic. I also have the Anova.
Wild pig tenderloins in the sous vide are excellent! I marinate mine for two days, cook them to 137 degrees in the sous vide for 3 hours, then quick finish them on the grill or cast iron skillet. They come out moist and tender.
Reply With Quote
  #53  
Old 09-05-2018, 3:56 PM
SoCalPI SoCalPI is offline
Senior Member
 
Join Date: Dec 2003
Location: South Orange County
Posts: 1,866
iTrader: 38 / 100%
Default

Serve with fava beans and a nice Chianti.
Reply With Quote
  #54  
Old 09-05-2018, 5:32 PM
deckhandmike's Avatar
deckhandmike deckhandmike is offline
Calguns Addict
 
Join Date: Jan 2011
Location: Morro Bay
Posts: 5,045
iTrader: 5 / 100%
Default

Quote:
Originally Posted by Irishfisher View Post
Wild pig tenderloins in the sous vide are excellent! I marinate mine for two days, cook them to 137 degrees in the sous vide for 3 hours, then quick finish them on the grill or cast iron skillet. They come out moist and tender.
Good to know. I’m going to start cooking most of my game in the sous vide due to precision.
Reply With Quote
  #55  
Old 09-26-2018, 8:20 PM
BigFatGuy's Avatar
BigFatGuy BigFatGuy is offline
Veteran Member
 
Join Date: Oct 2010
Location: Compton, CA
Posts: 2,836
iTrader: 5 / 100%
Default



Striped Bass, caught in Lake Castaic. The sauce is tomato sauce (bottled, from Costco) with an obscene amount of garlic, some red wine, onion, a bit of French Thyme, and a bay leaf. The sauce was simmered for about 2 hours with a (domestic) pig's foot in it for a "Sunday Gravy" effect.

Got the idea from a cruise ship excursion I went on in Ketchikan, AK... where we fished for a couple hours in the morning, then ate a delicious lunch of potatoes, an incredible tomato sauce, and our fish... kind of a bouillabaisse, but served on a beautiful Alaskan beachside campsite.

This was good enough that I may have to rethink not liking fishing... The fish is REALLY good... and my wife seems to enjoy it, so I may as well get used to it. :-)
Reply With Quote
  #56  
Old 09-26-2018, 9:27 PM
BillyGoatCrawler's Avatar
BillyGoatCrawler BillyGoatCrawler is offline
Senior Member
 
Join Date: Oct 2006
Location: Northern Ca
Posts: 2,314
iTrader: 3 / 100%
Default

Looks good.

Do you only use disposable plates?
__________________
Kunar Prov, A'stan '08-'09, 1-26 INF
Reply With Quote
  #57  
Old 09-26-2018, 9:57 PM
BigFatGuy's Avatar
BigFatGuy BigFatGuy is offline
Veteran Member
 
Join Date: Oct 2010
Location: Compton, CA
Posts: 2,836
iTrader: 5 / 100%
Default

Quote:
Originally Posted by BillyGoatCrawler View Post
Do you only use disposable plates?
If they made disposable pans, I'd use those too.
Reply With Quote
  #58  
Old 09-26-2018, 10:11 PM
BigFatGuy's Avatar
BigFatGuy BigFatGuy is offline
Veteran Member
 
Join Date: Oct 2010
Location: Compton, CA
Posts: 2,836
iTrader: 5 / 100%
Default

although, oddly enough, liquor tastes much better in glass. :-)
Reply With Quote
  #59  
Old 09-27-2018, 6:28 AM
J.R.W. J.R.W. is offline
Member
 
Join Date: Apr 2012
Posts: 443
iTrader: 4 / 100%
Default

There heart belongs in the forest....the rest belongs to me .
Reply With Quote
  #60  
Old 01-24-2019, 6:34 PM
BigFatGuy's Avatar
BigFatGuy BigFatGuy is offline
Veteran Member
 
Join Date: Oct 2010
Location: Compton, CA
Posts: 2,836
iTrader: 5 / 100%
Default

No photos, and the meat is purchased, but this was a rather interesting experiment.

Costco has, at the moment, wild-caught salmon, and some pretty good steelhead (farmed, I assume). Both are similar: red flesh, fatty stripes, etc.

My wife has always liked sweet sauces on her salmon, and since the trout is of a similar makeup, I thought it might as well.

Looking around the kitchen, I had some brown sugar, a little bit of maple syrup, an old container of maple sugar, and a mostly empty bottle of bourbon.

I mixed all his, unmeasured, along with a couple ounces of rice-wine vinegar, some salt, some pepper, and 2 sticks of butter. It all simmered over low-med heat until it thickened and combined.

It's really tasty on both trout and salmon.

Of course, it's basically salted caramel... but it melts when put on hot fish, or when cooked in the pan with the fish.

Not healthy at all! :-)
Reply With Quote
  #61  
Old 03-10-2019, 8:37 PM
BigFatGuy's Avatar
BigFatGuy BigFatGuy is offline
Veteran Member
 
Join Date: Oct 2010
Location: Compton, CA
Posts: 2,836
iTrader: 5 / 100%
Default

Cooked the livers from our pigs yesterday.

Prior to freezing, I'd taken the three 'lobes", and left the gristly center mass for the trash can.

Even after several months in the freezer, they had no offensive smell a all, and only a little blood in the bag.

sliced, seasoned flour, hot iron pan for a minute or so on a side, smothered in onions that had been cooked down.

They weren't bad. i'm not a liver fan, these were by request of my FIL for his birthday, but these were edible... not nearly as funky as a supermarket beef liver...
Reply With Quote
  #62  
Old 03-11-2019, 5:53 AM
elk hunter's Avatar
elk hunter elk hunter is offline
Senior Member
 
Join Date: Sep 2014
Location: Idaho
Posts: 1,186
iTrader: 0 / 0%
Default

One of the reasons you notice the funky tasting domestic organs is whats in them, antibiotics by the bucket full growth hormones and all the other normal stuff put into animals today. A liver is a filter so there ya have it. Wild game in my opinion is the best you can get unless you raise your own animals. Keep hunting fishing and cooking.
Reply With Quote
  #63  
Old 03-12-2019, 5:17 AM
J.R.W. J.R.W. is offline
Member
 
Join Date: Apr 2012
Posts: 443
iTrader: 4 / 100%
Default

Good job BFG keep up the hunting /gathering you are doing better then most .
Reply With Quote
  #64  
Old 03-12-2019, 11:22 AM
estrom estrom is offline
Member
 
Join Date: Sep 2012
Posts: 445
iTrader: 3 / 100%
Default

Quote:
Originally Posted by BigFatGuy View Post
No photos, and the meat is purchased, but this was a rather interesting experiment.

Costco has, at the moment, wild-caught salmon, and some pretty good steelhead (farmed, I assume). Both are similar: red flesh, fatty stripes, etc.

My wife has always liked sweet sauces on her salmon, and since the trout is of a similar makeup, I thought it might as well.

Looking around the kitchen, I had some brown sugar, a little bit of maple syrup, an old container of maple sugar, and a mostly empty bottle of bourbon.

I mixed all his, unmeasured, along with a couple ounces of rice-wine vinegar, some salt, some pepper, and 2 sticks of butter. It all simmered over low-med heat until it thickened and combined.

It's really tasty on both trout and salmon.

Of course, it's basically salted caramel... but it melts when put on hot fish, or when cooked in the pan with the fish.

Not healthy at all! :-)
Give this a try on smoked salmon. The apricot glaze makes it amazing - like eating salmon candy. I use this method frequently.

https://www.youtube.com/watch?v=St8au0YcONM
Reply With Quote
  #65  
Old 03-12-2019, 11:47 AM
BillyGoatCrawler's Avatar
BillyGoatCrawler BillyGoatCrawler is offline
Senior Member
 
Join Date: Oct 2006
Location: Northern Ca
Posts: 2,314
iTrader: 3 / 100%
Default

Quote:
Originally Posted by J.R.W. View Post
Good job BFG keep up the hunting /gathering you are doing better then most .
He ate the balls off a wild pig! I don’t know if he’s doing better than most, super desperate, an absolute savage, or a combination of sorts!!
__________________
Kunar Prov, A'stan '08-'09, 1-26 INF
Reply With Quote
  #66  
Old 03-12-2019, 12:10 PM
bigboarstopper's Avatar
bigboarstopper bigboarstopper is offline
Senior Member
 
Join Date: Jan 2009
Location: monterey
Posts: 1,905
iTrader: 0 / 0%
Default

People always seem to confuse pork tender loins and domestic “ pork loin”. They are completely different. Tender lions are 99% always good table fare. Where the loin aka “back strap” can be funky on rather large or very lean wild hogs. Back strap is also the center cut of the pork chop.

Remember, domestic hogs are butchered at a young age and fattened typically on grain/corn just before slaughter. Wild hogs eat a wide variety of foods at different times of the year. They are killed at any age, in different ranges of physical condition, at different locations around the state.

Your fall hog could have been eating acorns after a particularly difficult summer with scarce food. My hog could have been gorging on barley fields during the summer and wine grapes in the fall. One hog will be ground into sausage and the other will be made into pork chops and roasts. It boils down to numerous different factors.
__________________
Guided/Semi Guided Wild Boar Hunts In Central California, Shay Balesteri 831.594.1270
Reply With Quote
  #67  
Old 03-13-2019, 6:02 AM
Shoot-it Shoot-it is offline
Calguns Addict
 
Join Date: Dec 2005
Location: Merced
Posts: 5,006
iTrader: 7 / 100%
Default

Quote:
Originally Posted by BigFatGuy View Post
So, I've been experimenting a bit with the pig meat. I've updated this thread so I can just continue along the "how do I cook this thing" idea. Hopefully someone in the future will find this helpful.


Pasta with meatballs
  • ground boar
  • domestic pig fat, chopped fine by hand (50% of the ground boar weight)
  • stale/toasted/dried out bread, crushed fine (I got my oven up to 250, put the bread in, then turned the oven off and left the bread in there overnight), about equal volume to the ground boar, eyeballed
  • Milk. keep adding slowly and stirring until you JUST BARELY see a bit of milk not get absorbed in the bottom of the bowl. The bread crumbs will soak up more than you think.
  • parmigiano reggiano (the real stuff), grated, a big fat handful
  • garlic, oregano, salt, pepper, etc
mix well, make 1.5oz balls, bake at 400F for 20-25 minutes, then stew in tomato sauce for... an hour? For extra bonus Italian points, slightly under-cook your pasta, then finish it in the sauce til tender

This was delicious.
That looks real good now I am hungry !
I still have a deer heart in the freezer maybe I will try eating it but last time I tried it tasted like liver it was nasty..
__________________
Quote:
Originally Posted by olhunter View Post
I prefer to not mount the fat ones.
Nice racks are much better. You can grab both sides of the rack to help stabilize while mounting.
Quote:
ProShooter's
You'd never guess that human beings are apex predators reading some of the weepy vaginas in this thread, it's a moose people, who cares.
Reply With Quote
  #68  
Old 03-13-2019, 8:47 PM
BigFatGuy's Avatar
BigFatGuy BigFatGuy is offline
Veteran Member
 
Join Date: Oct 2010
Location: Compton, CA
Posts: 2,836
iTrader: 5 / 100%
Default

Quote:
Originally Posted by J.R.W. View Post
you are doing better then most .
I'm writing more than most, but i've still only actually killed one pig. :-)

Quote:
Originally Posted by estrom View Post
Give this a try on smoked salmon.
Thanks!

Quote:
Originally Posted by BillyGoatCrawler View Post
He ate the balls off a wild pig! I don’t know if he’s doing better than most, super desperate, an absolute savage, or a combination of sorts!!
A mixture, for sure.
In my defense, the pig was dead when I ate its nuts. :-)

Quote:
Originally Posted by bigboarstopper View Post
Your fall hog could have been eating acorns after a particularly difficult summer with scarce food. My hog could have been gorging on barley fields during the summer and wine grapes in the fall.
oddly enough, my pig was shot in a barley field, but the land was very dry. We've got another hunt set up further north at the end of september... hopefully the heavy rains will make things... interesting. :-)
Reply With Quote
  #69  
Old 03-14-2019, 11:44 AM
BillyGoatCrawler's Avatar
BillyGoatCrawler BillyGoatCrawler is offline
Senior Member
 
Join Date: Oct 2006
Location: Northern Ca
Posts: 2,314
iTrader: 3 / 100%
Default

Quote:
Originally Posted by BigFatGuy View Post

A mixture, for sure.
In my defense, the pig was dead when I ate its nuts. :-)

We've got another hunt set up further north at the end of september... hopefully the heavy rains will make things... interesting. :-)
Hey man, I hear if you cut a certain o-ring out, bread ‘em, and fry ‘em you get what’s know as “Paso Robles Calamari”. Maybe if you shoot a few hogs up North it will be worth the effort. That will be “interesting” for sure!
__________________
Kunar Prov, A'stan '08-'09, 1-26 INF
Reply With Quote
  #70  
Old 03-14-2019, 11:49 AM
BigFatGuy's Avatar
BigFatGuy BigFatGuy is offline
Veteran Member
 
Join Date: Oct 2010
Location: Compton, CA
Posts: 2,836
iTrader: 5 / 100%
Default

Quote:
Originally Posted by BillyGoatCrawler View Post
Hey man, I hear if you cut a certain o-ring out, bread ‘em, and fry ‘em you get what’s know as “Paso Robles Calamari”. Maybe if you shoot a few hogs up North it will be worth the effort. That will be “interesting” for sure!
Don't laugh... one day you should look at what natural sausage casings are made from. :-)
Reply With Quote
  #71  
Old 03-14-2019, 11:52 AM
BillyGoatCrawler's Avatar
BillyGoatCrawler BillyGoatCrawler is offline
Senior Member
 
Join Date: Oct 2006
Location: Northern Ca
Posts: 2,314
iTrader: 3 / 100%
Default

Quote:
Originally Posted by BigFatGuy View Post
Don't laugh... one day you should look at what natural sausage casings are made from. :-)
Oh I know. And I admire your passion for learning to hunt and fish. It’s fun to read along and recall the learning curve. Just making some jokes and busting balls, ya know what I mean?
__________________
Kunar Prov, A'stan '08-'09, 1-26 INF
Reply With Quote
  #72  
Old 03-14-2019, 11:58 AM
BigFatGuy's Avatar
BigFatGuy BigFatGuy is offline
Veteran Member
 
Join Date: Oct 2010
Location: Compton, CA
Posts: 2,836
iTrader: 5 / 100%
Default

I understand completely. My responses are meant in kind...
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump



All times are GMT -8. The time now is 9:34 PM.




Powered by vBulletin® Version 3.8.9
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
Proudly hosted by GeoVario the Premier 2A host.
Calguns.net, the 'Calguns' name and all associated variants and logos are ® Trademark and © Copyright 2002-2018, Calguns.net an Incorporated Company All Rights Reserved.
Calguns.net and The Calguns Foundation have no affiliation and are in no way related to each other.
All opinions, statements and remarks made by Calguns.net on this web site and elsewhere are solely attributable to Calguns.net.