Thanks for the info Sagebrush. I will talk to the Wife about it.
A friend of mine went out last hunting season with his Son and bagged a couple of does, and he said that it was pretty cheap. If I go, that is what I will do.
$270.00 seems a little steep for a couple of horns.

I'll let you know.

Eric

Drew a cow tag for Dec. in unit 5A. Now 8 months of camping the area to learn it's in's & out's. My wife actually cheered when she found out I drew a tag. Now,Lord willing we'll get lots more meat for the freezer.

Elyboy, you're to late for this regular drawing , but there will be another for left overs in July after the regular drawing is done and then on the 15th of Aug. they go over the counter. Frell free to contact me if you need some info. We got lots of goats and lots of BLM you can go on.

Waiting to see how gas prices are going to affect our planned hunt. My friend's dad says that if gas gets up to $4.50/gal he's pulling out and not going, so that pretty much cancels our hunt b/c he was going out early and "setting up camp"...we'll see

I was born right smack in the middle of CO elk country. Hunted them almost every year since I was old enough to tote a gun. Last year I took my son on his first elk hunt, I didn't draw but he did. He got his very big cow the second morning first light. It was almost sad it was over so quick because of the beautiful setting we were in.

The backdrop to his elk hunting

Looks Beautiful! Makes you want to leave now for a hunt.

Chasing preference points this year - trying to get enough for a Ranching For Wildlife tag, need 6, have 4. So I will put all of my efforts on Deer this year.

5 months till ELK season, can hardly wait till Thanksgiving cause season starts the day after. Got a Bull tag in area 6B right outside of Flagstaff.


If its Tourist season, whats the limit?

We don't have elk or moose down here, but I've decided to fill my feeders this weekend and start hog hunting. I need to fill one of my freezers with wild hog to BBQ. We also make lots of sausage. Heck, I may just have the urge to shoot something.

Cary

Yummy. I love BBQ pork. ribs, chops, sausage it's all delicious.

I always picture you Texans with a 1/2 a hog on a huge spit and slow cooking it all day...man, I'm drooling already.

For my family and friends, I normally cook about 5 to 15 pounds of pork roast (whole ham or shoulder) or a beef brisket. We use a BBQ pit that is made out of a large steel pipe (almost 3 feet in diameter and about 6 or 7 feet long), with the fire box that is welded onto the end and to the bottom edge of the pit (grill). I have four air baffles across the front of the fire box and I also control the exhaust pipe (4 inch pipe) flow. I welded a baffle inside the pit to force the heat to come up in the middle of the pit, instead of the along the side it's welded to. This keeps the cooking temperatures more even across the grill. I normally cook from 5 to 8 hours with low heat (as low as 200 degrees), over mesquite coals (depending on how big your piece of meat is), until the meat is done. I may run the temperature up to about 500 degrees for a few minutes before I take it off the grill if it's not brown enough. I like the outside almost black. One thing I don't do is baste the meat. We might rub in a little salt and black pepper. If you cook it right, you don't need anything but salt.

Most people in this country are beef cookers, but I love my wild hog!

Anyway, that's my style. Some people in this area still bury their meat in a dirt pit over coals. That's too much work. I'd be out there digging like a coyote trying to get something to eat!

Cary

slots918 wrote:

5 months till ELK season, can hardly wait till Thanksgiving cause season starts the day after. Got a Bull tag in area 6B right outside of Flagstaff. If its Tourist season, whats the limit?

Only 3 1/2 till 2nd Rifle in CO.

You just leave us "tourists" alone!!!

Hey Cary.....how about a pic of your BBQ mate.

Buryin' ya meat to cook it is great....the South Pacific Islanders swear by it. To do a hungi properly you need to dig a BIG hole, light a big fire in it and put a heap of head sized rocks in the fire. Wrap your meat and veges in banana leaves, a couple of layers. Once the fire has died down put a little earth over the rocks then put your wrapped meat and veg parcels on top of that. Lay a few more banana leaves over the top of it all (some also put a wet hessian or jute bag over the leaves as well) then bury it for a few hours. When ready (its guesswork usually), dig it all up and have at it. Awesome fare.

To get back on topic....I really wish we had elk out here in Australia. From what I have heard their meat is about the best of all the deer/antelope family.

Cheers, Vince

Vince,

I'll get a picture of my BBQ. I don't know about the rest of the country or world, but it's the kind we use down here. My neighbor has a huge family so he build one that is 12 feet long and about 5 feet in diameter. He cooks about a dozen briskets at once, or half of a large dead animal. Instead of one or two foot pieces of wood, he throws whole mesquite fence posts in it. Quite a rig.

Cary

Vince;

Elk to me is absolutely the best of the venison meats, IF, it is taken care of right after the kill. The hide on the front shoulders and neck is thick and can hold the body heat in and the meat may start to spoil if not skinned as soon as possible.

I have seen city hunters hang a bull up in camp to show it off without even gutting the critter for days.