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  1. J

    2023 preparations

    That is one nice rig!!
  2. J

    WTS/WTT Timberghost G3SS 56” 50 @ 28”

    I love the bow. It’s fast and a great looking bow, but I’m gonna look for something a touch lighter. $900 tyd, may be willing to entertain trades. I purchased it used and was told it was a Black Pearl but I wouldn’t bet my soul on it. Regardless, it’s one sweet looking rig.
  3. J

    Black kettle info

    If you’re dead set on hunting black kettle, shoot me a pm and I’ll point you toward a couple spots I’ve seen good ones.
  4. J

    FNG here

    We’ve actually been getting some rain. It’s been a great blessing!
  5. J

    Black kettle info

    Sandy is open to archery and muzzleloader only. We’ve killed some nice deer out there, but it isn’t for the faint of heart. It’s very difficult hunting.
  6. J

    2022 Whitetail meat pole

    My first ever traditional archery buck and my largest ever buck
  7. J

    2022 Whitetail meat pole

    My two boys…. Oldest son shot a whopper with his bow, then guided his younger brother to a great rifle buck.
  8. J

    Bowharvest, Eat, Repeat

    Good old Rally!!
  9. J

    FNG here

    Once we get a little more rain in western Oklahoma, it’ll be great again. We’ve been in a horrible drought. Central to eastern Oklahoma are in great shape though.
  10. J

    FNG here

    About 4-5 years ago I shot a recurve bow for the first time. That was it for me, I sold the Mathews and dove into the rabbit hole. Traditional archery has re-ignited my passion for bowhunting. It’s extremely difficult, and in the beginning, “difficult” was the whole point of bowhunting for me.
  11. J

    FNG here

    🤫🤫
  12. J

    FNG here

    FNG checking in. I’m from southwest oklahoma and hunt mainly traditional archery, with a lot of thermal rifle pig killing thrown in the mix. Lol
  13. J

    How to save a tough backstrap

    I know it can’t be done once you e already cook the meat, but my favorite way to cook tough meat is to cut the backstrap against the grain in 1/2” medallions, lay it beneath a ziploc bag, pummel it flat with a meat tenderizer, then chicken fry it. If you have overnight to soak it in buttermilk...

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