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Over / Under .36/16ga ( possibly a 20 )
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"There are certain periods when human patience can no longer endure indignity and oppression.
The spark of liberty then kindles into a flame..."
BUCKSKINS & BLACK POWDER
CHECK OUT THE GREAT PRODUCTS:
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to view/buy the great Patch Lubes, Rust Inhibitors, Muzzleloaders, and many Accessories! This site is loaded with great tips for the black powder enthusiast!!
Our most popular Anti-Rust & Patch Lube Infused with Bear Oil: NOW IN STOCK.
Updated Weather Nipple Guards: Now Have Loop To Tie String or Sinew To Your Trigger Guard.
BUCKSKINS & BLACK POWDER BLOG
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The American frontier, said Frederick Jackson Turner, was “the meeting place between savagery and civilization.”
MGO BLACK POWDER CARTRIDGE FORMER:
Make Your Own Black Powder Paper Cartridges!
We designed these black powder cartridge formers, for the "Newbies" and "Experts", to black powder muzzle loading pistols. With every purchase you will also receive a link to an instructional tutorial, with detailed images of every step of the procedure.
We will be happy to answer any questions that you may have.
MUZZLE LOADER CLUBS
Check out the Weekly ~ Monthly ~ Annual Shoots and other Events In Your Area.
Make A Wingbone Turkey Call
A Primer on Muzzleloading
The Heyday of The Hawken
How Patches Affect Your Roundball Shooting
"Never Use Modern Smokeless Powder In a Muzzleloader"
MGO SPORTSMANS GUIDE
Muzzle Loaders, Hunting, Fishing, related Accessories, and more.
STARLING-TECHNOLOGIES™:
NEED SOME GREAT LIGHTING EFFECTS AND AWESOME SOUND EFFECTS?!
We are so excited to release our prop kit for the movie "Aliens"
The Colonial Marines M41A pulse Rifle.
Kit features LED Mag counter display, Pulse rifle light and sound effects
operated by it's own trigger and the U1 grenade launcher light and sound
effect on it's own activation switch.
Starling Technologies Products Brings Your Projects To Life! We provide many types of services and products for the modeler and hobbyist! Star Wars - Star Trek - War Of The Worlds and many, many others! If you're looking to enhance your Sci Fi models, try our latest custom built and fully assembled L.E.D. Boards. STARLING TECHNOLOGIES™ is constantly creating new and innovative product lines for model builders worldwide! You can also get these boards in kit form for the more advanced builder.
WE SELL INTERNATIONALLY! A MUST SEE!!
COMFORT FOOD RECIPES FOR WINTER
ARCHIVED RECIPES
*** Prior to the various Holidays we will add a new recipe daily. So, stop by often. ***
The winter Solctice is approaching fast, with colder days and snow.
So, we're bringing you some of the best Winter, easy refreshing recipes for Breakfast, Lunch, Dinner, and Desserts. Enjoy.
Dinner Recipe: Fruit–Stuffed Pork Rib Roast
Servings: 6-8
Food Network ~ Step by Step
This sweet and savory stuffed pork rib roast will be the showpiece of your holiday meal at the fraction of the cost of a beef rib roast. To make it easy to slice into individual portions after roasting, make sure to ask the butcher to remove the backbone and have them French the rib bones for a neater presentation. Once you’ve carved the roast, don’t let those bones go to waste! We pop them back into the oven to crisp up for a little added treat.
Recipe by: Food Network
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Ingredients:
- 1 6-bone pork rib roast, bones frenched, backbone removed (about 4 pounds)
- 2 tablespoons unsalted butter
- 2 ounces sliced prosciutto, chopped
- 2 shallots, finely chopped
- 1/2 cup chopped dried figs
- 1/2 cup chopped dried apricots
- 2 tablespoons chopped fresh thyme
- Kosher salt and freshly ground pepper
- 3 cups low-sodium chicken broth
- 1/2 cup chopped fresh parsley
- 1/4 cup breadcrumbs
- 1 teaspoon paprika
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine
Preparation Instructions:
- Remove the pork from the refrigerator 1 hour before roasting. Preheat the oven to 350 degrees F. Melt the butter in a medium skillet over medium heat. Add the prosciutto and cook, stirring, until the edges begin to crisp, 2 to 3 minutes. Add the shallots and cook until softened, about 2 minutes. Add the dried figs and apricots, 2 teaspoons thyme, 1/2 teaspoon salt and a few grinds of pepper. Stir, then add 1 cup broth. Bring to a simmer and cook until most of the broth is absorbed, 4 to 5 minutes. Stir in the parsley and breadcrumbs; set aside to cool.
- Place the roast on a cutting board, bones pointing up. Holding a sharp knife at a 45-degree angle, begin to carve the meat from the bone, stopping within 3/4 inch of the bottom so the bones are still attached to the rest of the roast. Rotate your knife so it’s parallel to the cutting board and continue to cut into the roast to butterfly it, keeping a uniform 3/4-inch thickness and stopping short of cutting through to the other side. Open up the roast like a book and season the cut side with 1 teaspoon salt and a few grinds of pepper.
- Spread the fig mixture evenly over the meat, leaving a 1-inch border on the top and bottom. Roll up the roast, enclosing the filling. Use twine to tie the roast closed, tying between each bone (5 ties total). Season the outside with 1 tablespoon thyme, the paprika, 1 teaspoon salt and a few grinds of pepper.
- Heat the olive oil in a large ovenproof skillet over medium heat. Add the roast, fat-side down, and brown, about 3 minutes. Transfer the skillet to the oven and roast 30 minutes. Turn the roast fat-side up and roast until a thermometer inserted into the center registers 140 degrees F, 40 to 50 minutes. Transfer to a clean cutting board and let rest 10 minutes. Reserve the skillet. Increase the oven temperature to 450 degrees F.
- Remove the twine from the roast. Cut off the bones in one piece and transfer to a baking sheet, cut-side up. Roast until browned and crisp, 5 to 7 minutes. Let the roast rest 10 more minutes.
- Meanwhile, set the skillet with the pan drippings over medium heat and add the remaining 1 teaspoon thyme. Once the juices begin to bubble, sprinkle in the flour and whisk until smooth. Add the wine, bring to a boil and cook until thickened, 1 to 2 minutes. Whisk in the remaining 2 cups broth, bring to a simmer and cook until slightly thickened, about 5 minutes.
- Carve the roast into 8 slices and separate the bones into individual ribs. Serve with the pan sauce.
Dessert Recipe: Bloody Mary Oysters
Servings: 6-8
Food Network ~ Step by Step
A dish of chilled, shucked raw oysters is a fun and festive way to start an evening. This version simply involves stirring together a Bloody Mary-inspired mixture loaded with punchy horseradish as a mignonette-like topping. Serve ice-cold and wash them down with your favorite celebratory beverage.
Recipe by: Food Network
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Ingredients:
- 1/4 cup tomato juice
- 4 teaspoons horseradish
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce
- Freshly ground pepper
- Celery salt
- 2 dozen small oysters
- Crushed ice, for the platter
- Small celery leaves, for topping
- Stir together the tomato juice, horseradish, lemon juice, Worcestershire, hot sauce, 1/2 teaspoon pepper and a pinch of celery salt in a bowl; chill the sauce until ready to serve.
- Carefully shuck the oysters and arrange on a platter of crushed ice. Top each oyster with about 1/2 teaspoon sauce and a small celery leaf.
Preparation Instructions:
Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours
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HOLIDAY TRADITIONS
You will find cultural variations on Christmas, New Year's, Thanksgiving, and other holidays, relating to traditions, stories, foods, events, games for the kiddies, and more. You will also find the origins to these various traditions.
*** Please feel free to email us information on your special traditions. We will be happy to add them to our site. ***
We hope you enjoy exploring the Holiday Traditions site.
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MISCELLANEOUS PRODUCT REVIEWS
Hillbilly Patch Lubing
Reviewing the Traditions DeerHunter .50 Flintlock
Cons/Pros/Improvements