The Guns of Autumn

      Also known as Deer Camp 2019, here we go.  Two days driving from Poplar Bluff, MO with an overnight at Walmart in Vinita, OK.  We arrived and set up camp in the only area in Oklahoma I claim to know top to bottom, east to west......Fort Supply.  I have a taken a number of deer out of here over the years, but only been back once since 1997 for an unsuccessful archery hunt in 2014.  We have been enamored with Texas Wild Hogs the past 4 years, but Barb has a hankerin' for some venison so this year our plans changed.  We would be spending Thanksgiving here as well, but those groceries are already on hand.  We discovered that the last gas/grocery in Ft. Supply had closed so any groceries to be had are at Woodward (SE 17 miles full services).  We had planned to camp at the Corps of Engineers Campground on the west side of the dam, but record level spring rains and the subsequent 10 foot rise of the lake level caused flooding that had the entire area closed.  We were able to water up at the 4 way stop near the Corps Office and then camp at one of our old familiar free boondocking spots along the west side of the area.   This would entail full up boondocking protocol with both sets of solar panels and a bit of generator as well.  We arrived and set up just before dark in 42 degree rainy weather.  We did discover the only place to get propane refilled was at Clayton's Propane 4 miles east of Woodward on Hwy 270.

Fort Supply Boondocking

      Fort Supply WMA is located approximately 188 miles NW of Oklahoma City and has a nice lake and over 5400 acres of good hunting land with open agricultural fields, sage, timber, and thick river bottom home to deer, quail, turkey, pheasant, rabbits, and a variety of varmints.  We would be camped at the west side of the area while I hunted the southern areas of cottonwood, willows, and river bottom.  There is no antlerless hunting here unless I hunt private land.  We are more meat hunting this trip, but on the management area it is bucks only.  Barb would not be hunting this trip, enjoying the relaxation of camp, the critters, peace & quiet.  We arrived two days early in order to gather a bunch of firewood and I could do some scouting.  I would be using Barb's 7mm-08 this trip, but did bring along my new toy to test loads and site in.  Both the WMA and Corps of Engineers have shooting ranges here for public use.

  

Lowland cottonwoods, elms, and junipers each side of the river 

Winter wheat fields located randomly throughout the area

      I sighted in my new Ruger Redhawk using 44 Special 240 grain semi wadcutters.  I purchased the Talo Industries Model with fiber optic open sights.  This is my standard carry load unless I'm packing with self defense or bears in mind.  For this I will be utilizing 300 grain JHP Hornady.  The 44 Spl loads (HSM 240 SWC) are an easy, comfortable load to shoot.  I went to the COE range near camp, but there were only table rests at 200-150-100-50 yards.  I did all my sighting at 25 yards freehand.  The trigger pull is light and crisp, but I found the gun a bit heavy to handle with wood grips.  I will be putting on Pachmayr Rubber grips in the near future.  I have them on my Blackhawk 45 LC and find they help my hand fit the gun better.  It took about 2 dozen rounds to get it dialed in, but it was fun to shoot as well.  

Ruger Redhawk 44 Spl/Mag

25 yards freehand

        We ate our normal menu of good stuff with Thanksgiving an extra treat.  My Best Damned Chili, Saucy Chorizo Tater Soup, Miso Soup, and Ham n Spinach Salad just to name a few.  

Rich's Best Damned Chili

Ham Spinach Salad w/onions, boy choy, and eggs

      Every 10 years or so we like to 'mix it up' a bit for Thanksgiving Dinner.  We chose duck this year, a German Alsatian Roast version. Stuffed with quartered Granny Smith apples and whole clove stuffed quartered onion, the duck is trussed and rubbed out all over with Extra Virgin Olive Oil then the top breast is shallow scored with a knife in an X pattern.  I also prepared pecan cranberry stuffing, deviled eggs, and sweet tater casserole.  Have to watch that limited freezer room when dealing with leftovers. Thanksgiving....leftovers?  Yeah.  This year freezer room was non existent upon departure.  

Apple onion clove stuffed duck prior to roasting

Alsatian Roast Duck w/molasses, honey, soy glaze

Served with Cranberry Pecan Dressing, Candied Sweet Potatoes, Deviled Eggs, & Rolls

      Opening day provided plenty of deer, but no bucks. Now what comes next isn't at all normal and any hunter will tell you they thank God for seasons like this.  The second morning dawned clear and bright.  About 30 minutes after I got set up 6 does straggled into the far end of the winter wheat field I was hunting, 500 yards by the rangefinder.  I watched them for a bit and then this guy walks out.  He follows the does around for a bit and then turns and begins his walk across the field coming my way.  I couldn't believe it.  Near as I can figure he was heading to a scrape I knew was about 90 yards behind me.  I got steady, calmed myself, and put one straight through the wheel house at about 90 yards.  Honestly we did have to get some help from nearby hunters to help drag him out as Barb and I didn't have much stamina.  Age sucks.  145 pounds, 8 points (5x3), and no spoiled meat.  Because the temps were forecast to reach 70 degrees we did bone him out in camp the same morning and put him on ice till we could get him to the processors.  By the way, Barb's new 7mm-08 worked beautifully.  Easy to carry at 6 pounds, balls on accurate with the Nikon scope, and not much recoil.  Fun to shoot. 

My bride working her magic

In the end it was 45 pounds of steak and stew meat as well as 22 pounds of burger

      Barb has always skinned our deer through the years.  She learned the art from her uncle and does a wonderful job.  She enjoys the satisfaction of it.  Rather than butcher it ourselves this year we took it to a local butcher that cuts up deer after hours.  Steaks, stew meat, backstrap, burger....oh my!  John Ray in Woodward does a very nice job.  We still did not have to be at our next destination for another 15 days so we had time to improvise our itinerary. 

      I also brought the 22-250 Varmageddon to stake out and plunk a few coyotes, turkeys, or cottontails.  However, I discovered that only deer gun was open while we were here.  Turkeys ended the day before and coyote opens after.  

      NW Oklahoma is like much the rest of country when it comes to weather.  Wait 10 minutes...….it can be very unpredictable this time of year.  Boondocking this trip worked as expected with the generator needed almost daily to top off the battery bank.  Cold weather uses a lot of propane and battery bank.  On Day #6 we had winds 30-40 mph with gusts over 50 at times.  It gave us cause for alarm as several wildfires began with the closest only 18 miles south of us, but the WNW winds kept us from having to be evacuated.  Thanks to the Fort Supply COE Rangers for keeping us advised.  Thanksgiving it rained with some snow mixed in.  

      There is a lot of local history here.  The area was the historic home of the Kiowa, Comanche, Cheyenne, and Arapaho tribes.  It was also the home fort for General George Armstrong Custer during his early days serving 'Westward Expansion';  yeah we'll call it that.  I'm not a big fan of the man, but he started his 'personal' campaign here.  His famous Battle of the Washita originated from Ft. Supply. www.okhistory.org/sites/fstour
     Barb, Roux, and Bones got all the rest they needed here and Barb was able to knock out the Christmas card list as well.  We also met 3 new friends that travel from South Oklahoma to hunt here each year.  One of them harvested a very nice 8 point as well.  Maybe we'll hook up again next fall.  We utilized solar daily and the generator to top off at night a bit more than usual.  We ran 76 hours of generator equating to $ 35.85 of gas.  We also used 2 tanks of propane at a cost of $50.70  We stayed here 10 days equating to a total cost of $86.55 camping or $8.55  per day, plus we got a freezer full of venison.  From here we travel the roundabout way south to Marlow, OK to visit our grandson, the 18 year old senior, for a couple of weeks.  Thank you God for a great camp and reminder of all we have to be thankful for.  

"Immerse yourself in the outdoor experience.  It will cleanse your soul and make you a better person" 

Fred Bear

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La Salle or de Soto?

      It was a pretty short turn around time at home (20 days), but we got everything done:

>Medical, dental, ophthalmologist, vet, banking appointments
>Lawn & garden ready for winter
>Raking 3 acres of leaves contracted out
>Tractor, tiller, Barb's car oil changed......stored, and batteries removed to a trickle charger
>Clothes, sporting gear, and DVDs swapped out
>More salmon delivered
>Mail forwarding paid
>House cleaned and winterized

>A million other little things
>Stocked RV freezers with OTR meals of Chicken Cornbread Casserole, Cudighi Wild Rice Casserole, German Chorizo Sausage Bean Soup, and Chicken ala King

       It is sometimes debated who discovered the southern route through our country from the Great Lakes to the Gulf of Mexico, who was the first to explore the Mississippi River;  La Salle, de Soto, or even Marquette?  During our annual winter treks south we don't do much exploring, but simply getting to Missouri and then points south.  Our exploring is via GPS and on the 'devil interstate'.  No debate, just batteries.  The simplicity of our travels owes it's origins to the original explorers, even a  bit of Magellan.
      We did our usual overnight boondock at the Walmart in Pontiac, IL.  The gas and taxes in Illinois are OBSCENE.  We paid 50 cents per gallon less filling up across the Mississippi River in Herculaneum, MO at $2.65 for diesel.  Arriving in SE Missouri Barb planned on spending 3 weeks with her sisters and niece.  I set up camp in nearby Poplar Bluff, MO. I stayed at Camelot RV Park for the very reasonable monthly rate of $380.  Veteran owned, they have nice, level sites with full hook ups with cable (72 channels), laundry, showers, and propane.  Propane was a flat $25 per 30 pound tank.  A bit on the high side.  I always prefer prices based on per gallon usage.

Camelot RV Camp Poplar Bluff, MO

www.camelotrvcampground.com   A very nice park.  I didn't have much luck with their WiFi so I stuck with ours.  One unpleasant surprise was the discovery of a small hole on the passenger side of the RV right next to the heater input/output vent.  I ran both the heat and hot water systems to make sure everything was ok.  Mysteriously, it looks very much like a bullet hole, about 1", but there is no pass through either inside the RV or out the other side.  Brush and branches usually don't just penetrate at 90 degrees without much more damage.  For now.....duct tape.

      I don't usually visit much with Barb's family during these visits and besides we needed the time to ourselves.  Me and 5 women coexisting for 3 weeks?  Not happening peacefully.  Part of that retired life nobody tells you is coming.  But, my wife needs this break and I certainly understand.  

      I didn't exactly sit around:  rockhounding, coyote hunting, shooting, geocaching was my plan. Unfortunately there are no ranges to shoot around this part of SE Mizzou without driving 70+ miles and I couldn't find anyone willing to let me hunt varmints.   I picked up 13 geocaches while here including only the 2nd one of these I have ever found, a fake black rock with hidden chamber.  Found it in a church parking lot of all places.  I don't like the 'nanos' or 'micros' much as those folks seem to like hiding them as if they were the US nuclear launch codes.  

Geocaching fake rock

      I like to rock hound when I can.  It is pretty easy here as you just walk the country gravel roads.  All the gravel supplied comes from nearby Crowley Ridge, a long spur of alluvial agate beds that runs the eastern edge of Missouri.  Everything looks like Chert or Jasper on first glance, but you have to look for the banding hidden under the crust, sometimes very subtle.  They'll polish up nicely. 

Agates

Yeah, I got this

Isn't it supposed to be warmer down south?

      Meals during this stop were prepared according to the Bachelor Week Code of Standards, as in whatever the hell I wanted.  Hot dogs, seafood, BBQ, Cajun, and casseroles to name just a few.  

Chicago Dogs

Fried Razor Clams w/Cold Tomato Cuke Onion Salad

Calamari w/Baked Tater and Steamed Broccoli 

Alaskan Rockfish, Wild Rice, Sliced Tomatoes

Shrimp n Grits

Chorizo Chicken Corn Chowder

     Halfway thru week 2 the traditional fall temps left town and a huge cold front pushed south.  Temps dropped into the 30s for highs and night time lows ranged from 14 to 26.  Throw in some rain/snow and propane became my best friend.  Temps did finally rise about 3 days prior to departure.  I did put some Oxtails and Boudin in the freezer. 

     I took a day and made a trip upstate to visit with some good friends from our USAF days.  Nick and Martha Garuccio live in the hills of Missouri on 40 acres in a log home they built.  Beautiful place and great memories filled our day. 

Good friends and fellow USAF retirees, Nick and Martha Garuccio

    Barb is back in camp now.  In the end she had a good visit with family while the furbabies and I solved the world's problems (including some of my own) and watched a buttload of movies one Milk bone (or Whisker Lickings) at a time.  From here tomorrow we head west to NW Oklahoma for some overdue deer hunting.  Barb wants venison this year, not pig.  As long as I can hit the broad side of a barn...….

NOTE:  I do eat a lot of fish, pork, and chicken.  We both do.  We do stock some tasty beef and reindeer treats in the freezer for special occasions preferably around a campfire.  We use paper plates for the most part in our travels.  Easier to keep up with, store, and dispose of saving water.  We only use ceramic dishes when meals require knife work, such as steak, roast, etc.  

"Families are like fudge, mostly sweet with a few nuts"  

Harry Morgan

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Dexter BBQ

     During my 3 week stay in Bachelorhood, MO I took a night out and ate at one of the local favorite BBQ joints.  Dexter BBQ is located in Dexter, Cape Girardeau, Sikeston, Jackson, Farmington, and Polar Bluff, MO.  This is still a small local business chain with a flair for flavor and respect for good business.  This is not Texas or Carolina or Memphis or even KC style BBQ.  It is a flavor all it's own; sweet yet smoky.  In business for 37 years , we have eaten here before, but I thought it needed it's own review.
      It is located 'downtown' Poplar Bluff on North Westwood Blvd. just off US 60.  This is real Missouri slow pit smoked BBQ with an assortment of sides and soft serve ice cream for dessert.  The BBQ chicken dinners are served Wednesdays only.  They also offer to go, pick up, banquet, and catering services.  There is no tipping.

Banquet Room

      The menu is diverse, yet southern.  www.dexterbbq.com/menus-poplar-bluff.htm   I ate here on a Friday evening after nurturing an empty stomach all day.  I did have to debate with Roux as I'm sure she suspected I was eating BBQ without her.  I arrived to an empty restaurant.  This should have tipped me off, especially on a Friday.

Counter ordering

     Like most BBQ joints you place your order at the counter when you arrive and then be seated.  They'll bring it to you.  I ordered the Dinner Ribs, Brisket, Pork Combo plate which came with came with 2 sides and Texas Toast.  I got the twice baked potato and fried corn.  I also got a big glass of sweet tea, the House Wine of the South with which to wash it all down.

Dexter BBQ Combo w/3 meats

      First of all every meat was tender;  the ribs fell off the bone, the brisket fork tender w/good bark, and the pork, well it's pulled pork....a pile of meat.  However, the potato was a bit on the dry side with an odd taste and the corn was overcooked, soft.  I usually pride myself on telling what type of wood they smoked with, but it was not to be.  There was very little, if any smoke taste to it.  The brisket was a bit dry, the pork was ok, but the tenderness of the ribs made up a little for the lack of taste.  I never found sweet yet smoky on any of the meat.  They have 4 different BBQ sauces and I used the KC Sweet n Smoky just so I felt like I was actually eating BBQ.  

      There really isn't any service as you don't see the server again after your food is delivered until they clear your table, hence the NO TIPPING policy.  I finished the meal, but with room to spare.  That is not the norm for me.  Total cost for this experience?  $19.36.  Maybe I caught them on a bad day, maybe this location isn't as good as the others, maybe there is a reason it wasn't packed on a Friday night at dinner time.  Again this isn't Texas BBQ, sure as hell not even close.  I've had better even in Michigan. 

    I can only in good conscience give Dexter BBQ 2 stars as I have never given a single star.  Perhaps a mercy killing here would have been in order.  By the way, Roux did still get her bone.  She is less picky than her Daddy.

"Read my lips, it's time to BBQ"  

George H.W. Bush

WiFi courtesy of Camelot RV Park

SPAM Street Tacos

      Ok, before I type another word let's get something straight.  Most of us have eaten SPAM at one time or another in our lives.  Some didn't care for it, some did, and the rest aren't talking.  I always liked it, depending.  There, I said it.  It is a choice piece of pork shoulder processed and canned.  I don't cook with it regularly, but there is always a can or two in my pantry for the occasional 'off the cuff' meal.
      It lends itself well to RV cuisine and a plethora of newly offered flavors make it easier than preparing another cut of meat with seasonings:  Classic, Lite, Turkey, Chorizo, Bacon, Black Pepper, Teriyaki, Jalapeno, Pumpkin Spice, Low Sodium, Hickory Smoke, and Hot n Spicy.  Lions, Tigers, and Bears, oh my!    For this recipe I used Hot n Spicy.  Good meat, and a healthy alternative.  The rest is just tacos.  Again, for the healthy side I use small corn tortillas. If you can find white corn tortillas all the better.  Everyone, including me, loves flour tortillas, but corn is healthier......white corn tortillas are also just as soft and flexible.  This recipe is a compilation of a couple of SPAM street taco recipes.  I like this one for the avocado radish slaw and mole sauce.  

1 can SPAM, sliced into thin julienne
Cilantro
Cotija Cheese, shredded
Cheddar Cheese, shredded
Hatch Chiles (but you can use whatever variety you wish)
1 small red onion sliced
1 avocado peeled and chopped
1 dash lime juice
1 cup chopped radishes
Adobo Seasoning
1/2 cup Mole Sauce
Taco Sauce (I like to use Tabasco Chipotle or Cholula Green Pepper)

SPAM sizzlin'

      I say to cut the SPAM julienne style; you can get the most meat in your taco.  You can also cut it into chunks if you wish.  First sauté the SPAM in a skillet with a bit of extra virgin olive oil, and seasoned with Adobo Seasoning.  Mexican street tacos DO NOT taste like ours.  Sizzle SPAM while turning in pan for 10 minutes.  You want it crisp, but not burnt.  Drain and set aside.

       Heat tortillas in a warmer in the microwave and set aside.  Set up your assembly line with a bowl of meat, cheeses, chilies, avocado, onion, cilantro,and radish. Put a few spoonful's of Mole Sauce on each tortilla and then assemble your tacos in whatever order you like and plate on plate.  I left my avocados sliced rather than chopped for the picture, but chopped might work a bit better.

Assembly Line

Building by layers

      Dash with lime juice if you like.  I like to finish with Cotija Cheese and then hot sauce on top.  Figure 2-3 tacos per person.  You can serve this with refried beans, guacamole n chips, or even peppers on the side.  These are so good I get way too comfortable watching a movie afterwards or sitting by the fire pit  Street taco = good couch potato.  Grab a handful or three....

Plated and ready....only needs Taco Sauce

"You cannot make everybody happy, you're not a taco"

Borracha

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