Colt Country | Home of The Almighty Colt

A little sliced Maple-Rum bacon...





Danger! Daughter at three o'clock! Initiate evasive maneuvers!

Great pictures good to see the kids involved!

I'm doing chicken wings and baby back ribs. Two of the grandkids joining us.

Nice collection I really like those Hammerless models. Do have a few 1911's.

No that's the front end, those are what Federal first loaded as a 38 special Hyrashok bullet, they shoot great out of my snub nose , I'd load the proper way. These expand to the size of a .50 cent piece when shot into duct seal with that little post intact, still have a box left.

Trying to brisket again.

Off to the airport in a hour to pick up my younger brother, he is going to stay with us until he finds a place in AZ yuma I think.

Great pictures, never a RedHawks fan, but do have a few Blackhawks, and a SBH.

Miner every time I see your brisket I'm tempted to give it another try.
Well done, good pictures.

Ingredients:
(optional) Sriracha
1 Cup Soy Sauce
½ cup dry White Wine or cooking sherry
½ cup white sugar
½ cup Worcestershire Sauce
¼ cup GMG Cherry Chipotle BBQ Sauce
2 tablespoons black pepper
3 lbs. lean beef or game meat
Jerky2
Jerky developed in several cultures before the use of refrigeration, as a way to store food for longer periods of time. It remains a tasty and nutritious snack.

MARINADE:
3 lbs. lean beef or game meat, thin sliced with the grain
1 Cup Soy Sauce
½ cup Worcestershire Sauce
½ cup dry White Wine or cooking sherry
¼ cup GMG Cherry Chipotle BBQ Sauce
½ cup white sugar
2 tablespoons black pepper
*1-2 tablespoons Sriracha sauce (optional for heat)
Mix all the ingredients (except the meat) in a glass or plastic bowl. Make sure to dissolve all of the sugar. Put the liquid and the meat into a one gallon Zip-Loc bag, seal tightly, and refrigerate for 3-12 hours. The longer the meat marinates, the more intense the flavor.

Drain the juices on a wire rack or a wad of paper towels. Smoke at 165°F (74C) for 6-12 hours. Jerky is done when it no longer feels soft. Longer smoking times yield drier jerky.