Here's a picture taken this past Sunday of three young bucks. The one in the middle just lost his horns, so this week-end the shed hunt is on!
The picture of the hogs came out pretty good. They are really moving now. Its time to make some phone calls and get some hogs killed.
Good Luck

Gosh Darnit, Tom!

Don't get me stirred up!

Waiting to hear from the daughter and family in Frisco as to whether they are going to have to relocate to the Chicago area, or not. Everything is on "hold" right now, until the air clears.

The 6mm/284 is sighted in and champing at the bit! Even have a couple of Ruskies that probably could do some damage.

High gas prices are a minor consideration at this point - just need to burn some powder at some critters!

Will be in touch as soon as we know something - tie a couple up with a short soft rope and keep'um fed 'til I get there!

Gosh Darnit, Tom!

Don't get me stirred up!

Waiting to hear from the daughter and family in Frisco as to whether they are going to have to relocate to the Chicago area, or not. Everything is on "hold" right now, until the air clears.

The 6mm/284 is sighted in and champing at the bit! Even have a couple of Ruskies that probably could do some damage.

High gas prices are a minor consideration at this point - just need to burn some powder at some critters!

Will be in touch as soon as we know something - tie a couple up with a short soft rope and keep'um fed 'til I get there!

Don't worry, there'll be plenty around. I don't know what happens to the hogs this time of year, but they really "turn on".and become very active.

Last Sunday, I caught a sow at the edge of a big field and she had piglets with her. When I shot her, the piglets didn't know what to do so they ran out in the middle of the field.
Big mistake, every time I'd shoot one, the rest would run in the opposite direction. I'd shoot again, and they'd "turn tail" again. Looked like a shooting gallery. I was using the new little CZ 223,(with the right ammo) and ended up with four down. I cleaned three piglets that weighed around 15 lbs each.

That to me was the perfect pig hunt, and it was all over in 5 minutes. You get lucky like that maybe once or twice a year.
Ought to be great eating.
I think a few of the boys are going to get together the second week-end of turkey season for coyotes, turkey and hogs

Full moon tonight and if I had time, I'd go again.
I hope it works out for you.
Tom

Well, things jelled today - looks like we'll be heading for Frisco and due to arrive early afternoon on the 31st. Plan on staying until at least the 12th. Daughter and SIL have to fly up to that dratted place called Chicago and look for housing in the 'burbs, somewhere. Will be looking after the grandson in their absence.

Think we can scare the dickens out of some hawgs and turkeys, Tom? :D

Well, things jelled today - looks like we'll be heading for Frisco and due to arrive early afternoon on the 31st. Plan on staying until at least the 12th. Daughter and SIL have to fly up to that dratted place called Chicago and look for housing in the 'burbs, somewhere. Will be looking after the grandson in their absence.

Think we can scare the dickens out of some hawgs and turkeys, Tom? :D
I think we can make that happen!
Good Luck

Well, things jelled today - looks like we'll be heading for Frisco and due to arrive early afternoon on the 31st. Plan on staying until at least the 12th. Daughter and SIL have to fly up to that dratted place called Chicago and look for housing in the 'burbs, somewhere. Will be looking after the grandson in their absence.

Think we can scare the dickens out of some hawgs and turkeys, Tom? :D

Hope you can make it! Planning on it, myself. :D

Yep - that's a positive, Mike!

Tom and I had a phone discussion today and looks like things will work out. Had to promise him a pickup load of corn to coax him out (not really!!) - he's raring to go! Seems he's got a lock on pork processing down in Fredricksburg and needs to fill the larder again! :D

Heres some more pics that my friend took. I didn't know that piglets played around like this.
Also you can see what's coming in at night with the full moon. That's a big'un!

Ohhhhhh, Mannnnnn.......................

And I gotta wait 'til next month???????? :rolleyes:

Looks like a bunch of pups playing - hilarious!

Headed your way in the early morning, Tom -

Throw another log on the fire!!! :D

Headed your way in the early morning, Tom -

Throw another log on the fire!!! :D

Well,
I had a great time last week-end with Kdub and Mike G.

There was a wealth of shooting information discussed around that burning log Friday night, as well as a lot of "iced tea" consumed

The pigs were somewhere else but Mike worked out on Coyotes. A 35 Rem does have an unmistakable sound! And Ken busted a good Tom. TPV got lucky too.
Kdub Jr caught his first Bass. That was a blast!

Mike, your pics were on another camera. That hat definitly deserved a picture.

Good Luck!
Tom

Back home, again - TOM!

Thanks for the great hunt and fishing expedition - the grandson is really proud of the turkey and the fishing.

Seasoned the filleted breast and wife stuck it in the oven - delicious!!!!! :D

Be talking to ya soon about this fall.

Be sure to post up the recipe!!!

Shucks, Mike -

I'm one of those guys that raids the spice cabinet and shakes a little of this and a bit of that on 'til it either looks right or I'm afraid to toss any more on! :p

As best I recall, liberally applied Virgin olive oil and rubbed in by hand, sprinkled on some Montreal Steak Seasoning, some cajun style seasoning and a bit of liquid smoke. Let it sit for 24 hrs (covered) in the fridge and then turned it over to the wife to bake. No idea how long she left it in, guess the best would be to leave in at 350* until no blood runs out with the juices when poked with a fork.

Gaarontee lip smacking good!

Sorta like that campfire cooked steak you nibbled on at hunting camp! :D

Nice looking turkeys... all of you!

Shucks, Mike -

I'm one of those guys that raids the spice cabinet and shakes a little of this and a bit of that on 'til it either looks right or I'm afraid to toss any more on! :p

As best I recall, liberally applied Virgin olive oil and rubbed in by hand, sprinkled on some Montreal Steak Seasoning, some cajun style seasoning and a bit of liquid smoke. Let it sit for 24 hrs (covered) in the fridge and then turned it over to the wife to bake. No idea how long she left it in, guess the best would be to leave in at 350* until no blood runs out with the juices when poked with a fork.

Gaarontee lip smacking good!

Sorta like that campfire cooked steak you nibbled on at hunting camp! :D

That's pretty much my cooking method, too! A little of everything, and some extra of most of it, cook till you're too hungry to wait any longer......