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robtattoo last won the day on August 20

robtattoo had the most liked content!

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1,222 Excellent

About robtattoo

  • Rank
    Absolute traditionalist.....
  • Birthday 07/17/1974

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Profile Information

  • Gender
  • Location
    Tullahoma, Tennessee, United States
  • Interests
    Sidelock muzzleloaders, lever guns, traditional archery, knives, primitive skills.
  • Occupation
    Dog grooming/boarding


  • Handgun Carry Permit
  • Law Enforcement
  • Military
  • NRA
  • Carry Weapon #1
    Razor sharp wit
  • Carry Weapon #2
    Charming smile ;)

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  1. Any particular reason why a Bisley over a standard frame? I don't have one for sale, I'm just interested in your reason for that grip.
  2. Wow. I did my apprenticeship on VW aircooled flat fours when I was a kid (sonofa.......30 years ago) Sooooper simple to work on. The only mechanical thing that you absolutely HAVE to check, literally every time you drive it, is the oil level. The oil pan is very wide, very long & very, very shallow. The gap between 'full' & 'top up' is tiny. If it's a hair below 'minimum' on the stick, it WILL seize & throw a rod. I couldn't get The Wife to understand that & replaced 2 1300s & a 1600 Super motor before I sold her '75 out from under her. She honest to God killed 2 in 6 months. Heater exchange elements tend to crap out before anything else (assuming U.S. Spec vee-dubs are the same as UK spec) but they're a simple job to replace. Which engine's in the ragtop you're looking at? I ask, because the cases ate slightly stronger on the 1200 than the 13 or 16s. They're slower by quite a bit than the 1600, but there's not a chance in hell I'd buy a 13 over a 12. If you ever need to work on it, it's much easier to drop the motor out than work around the body. 8 bolts to the bell housing, fuel line, alternator/generator (I don't recall the changeover year, sorry) wiring & throttle cables & you're basically good to go. Jack the motor off the mounts, pull it back, drop it down then pick the chassis up & walk it forward. I reckon it'd take me a couple of hours these days, but when I was doing it for a living, me & Vince (Jesus... I just remembered his name!) had it down to about a half hour to do a complete motor swap!
  3. That's all I paid last time
  4. Franklin Co. Gunworks in Winchester is the only guy I'll use around here. $10 transfer fee (last time I used him) & just am all around super nice guy to deal with.
  5. 65gn Gamekings over a pile of Varget for me.
  6. Oh Lord..... I really hope that isn't the case this time. This isn't my first bear hunt, but it is my first of this type. I'll tell you now, if my group shows this type of behaviour, I for one will be packing up & leaving. I want no part of any of that.
  7. I'd be astonished if there wasn't a half gone twelver of Milwaukee's finest/Natty light on the boat somewhere.
  8. A buddy of mine has actually wing-shot a pig with one of those, from a moving airboat. At night. With a spotlight. That's about the most redneck thing I can think of!
  9. Have any if you been on one of the group dog hunts in Cherokee? My group drew the first weekend in October to hunt Upper Tellico. I've never set foot in Cherokee before & I'm trying to figure out my gun options. I'm led to believe it's pretty close range hunting, so I'm torn between my .358 win or my super light & handy 336/.44 The 358 is scoped & great out to 300yds, the 44 is strictly a short range proposition (310gn cast boolets...). I'm not even sure I'd risk anything much over 75yds with the thing, but at 50, I can dump all 6 in one hole. What say y'all?
  10. Ooohhhh......I'd have been SO disappointed if that hadn't happened!!
  11. Also, I'm not sure if it's an actual 'thing' or just coincidental experience, but for me TN & Georgia pigs are 50/50 on tenderness. Alabama hogs are universally tough as old boots, Florida & Texas hogs are all amazing.
  12. It's not a bad idea, but as long as it's cooked to an internal temp of 160° you're fine. Trichinella is super rare in hogs, but Bruscillosis & Tularemia are legitimate concerns. Both are killed at 145°f though.
  13. I've been using this basic recipe for cured hams for ages & I've yet to have it yields anything but sweet, pink perfection.... https://www.smokingmeatforums.com/threads/cured-and-smoked-deer-ham.129141/ These 2 I brined for 16 days, washed & dried for 3, vaccuum marinated in pineapple, brown sugar, garlic & paprika for 3 days, then smoked for 3 hours. Finished in the oven for another 4 with a glaze made with a reduction from the marinade. Without a doubt, the best ham I've ever eaten. I have one to a buddy to take to a Utah hunting camp, to split with 6 others. Those 6 deny having even tried it because my bud ate the entire freaking thing on the drive!

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