The "Matrix" Full Monty

[maine hunter]

Very sweet bows!!! I'm really thinking hard on getting a 355 this spring. Plan on shooting 20'' out of it. And the wife wants a 310. And that too will be shooting 20'' out of it. Any positive and negative info on these two would be greatly appreciated.

[Jerod B.]

Got a ham going in my Pit Barrel Cooker. It was rubbed down (dry), it is about to get a mustard rub (egg, mustard, bread crumbs, swedish thing) and then go in a 450 oven to harden up the mustard rub.

The one for Christmas was so good, had to do another.

If I ever make the trip, you can bet you'll be eating brisket, pork shoulder, and reverse-seared THICK ribeyes.

[rolandmartinez@]

@swamp donkey. What length, and brand bolts are you shooting through your 380?

[Jerod B.]

Got a ham going in my Pit Barrel Cooker. It was rubbed down (dry), it is about to get a mustard rub (egg, mustard, bread crumbs, swedish thing) and then go in a 450 oven to harden up the mustard rub.

The one for Christmas was so good, had to do another.

If I ever make the trip, you can bet you'll be eating brisket, pork shoulder, and reverse-seared THICK ribeyes.

Sounds awesome, J B! If you ever make it up here? I'll feed ya some moose meat,fresh atlantic salmon & lobsters!

My ancestors are from eastern French speaking Canada. The Acadians. I grew up in southwest Louisiana. So we can have some not-so-fresh, no-so-atlantic crawfish, as appetizers before the lobster