Chas B. Wolfson, SASS #11104

Yul Lose the bullets are yours. Not fat enough for me. Regards, Chas B

Would like to purchase 44/40 bullets by Scarlett based on sizing diameter. Please let me know. Regards, Chas B

I am without words. Chas

Everyone has their own recipe for placing an unforgettable bird on the table Thanksgiving Day. So for starters, here is Chas B's: Two days before the big day, start with a thawed or fresh bird. Place in a brining bag with equal parts of buttermilk, non-tap water and one cup Kosher salt. Mix ingredients together insuring salt is dissolved prior to putting in bag. Use enough so that entire bird will be immersed in solution inside bag. I also add one tablespoon of Italian seasoning and one teaspoon of granulated garlic. Place bag in refrigerator or large ice chest. Using ice chest, add ice to keep bird cooled down. One the morning of the big day, make a mixture of softened butter and what seasoning your prefer. I use poultry rub and sometimes a little of my smoking rub. Remove bird and pat dry. DO NOT RINSE! Gently loosen skin from breast and liberally place butter mixture between skin and breast. Generously rub down entire bird with either olive oil or more softened butter. Now here comes the kicker, SMOKE IT! I have used a Weber kettle as well as our pellet smoker. After placing the bird in large foil pan and putting into smoker, fill the chest cavity with unfiltered apple cider. City folks can find this usually in the produce department. I use a mixture of hickory, apple and cherry to smoke poultry. As the bird is doing it's thing, every hour baste it alternating with the apple cider and a semi-dry white wine like Chardonnay. The trick here is LOW and SLOW. 225F-240F tops for cooking temps. Depending on the size of the bird, six to eight hours later you will have a work of art sitting on the dinner table. The skin will be crispy and the juices run out while carving. And the gravy will be unbelievable. Make a rue out of butter and flour or corn starch. Add a little at a time to the warm drippings in the pan to get the desired consistency of thickness. Trust me on this one. The return on investment of time and effort is well worth it. ENJOY ALL and have a wonderful and blessed Thanksgiving Holiday. Regards, Chas B.

Apple Annie likes both so please consider both sold. P.M. me with your addy, preferred form of payment and if shipping for both can be combined. Regards, Chas B

D uring the middle ages they celebrated the end of the plague with wine and orgies. Does anyone know if there is anything planned when this one ends?

P.M. me with your C.P. # and I will text pics of a pair. Recently purchased a pair of 44WCF Vaqueros that are like new. One has the rosewood grips. Chas B

Also probably would not be a feather in your cap offering a sum that most, if not all here would perceive as insulting. Being your brief profile shows non membership in SASS while Three Foot Johnson has fifteen years as a member. Just sayin. Chas B

This actually looks like an '51 conversion. "71/'72 Open Tops have a blade front sight and a raised rear site at rear of barrel, machined as part of barrel. And yes, '71/'72 models do have a round barrel, '51 conversions are octagon with rear sight notch in hammer. I have and shoot both models. Chas B

Happy birthday brother! Chas B

Must be a mind reader! Chas B

'Cuda Candy I could tell some blood curdling tales, but will refrain. Chas B

Recently acquired a pair of 44WCF Rugers. Besides recutting chamber mouths to correct diameter, I would prefer the size of the current Vaquero grip frame. What, if any fitting would be required? Also info on smith that would recut the chambers. Stainless, 7.5" barrels. Probably going to install Bisley hammers as well. I know they have to be relieved. Thanks Chas B