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224 deer bullet

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14 October 2010, 07:13
MickinColo
224 deer bullet
quote:
kerosene cowboy

Hamish I feel your pain. Thank you so much for an insight into your part of the world. beer
03 November 2010, 12:47
Bubbinaor
To RCAMUGLIA- Loved your Mule deer post, but on yor shrimp comment- you may/may not be a SEA/Viet Nam vet, I am, and I bought giant prawns in a local Thai market where 4 were a kilo+, thats a half pound shrimp each, for your calculator! As for your "oxymoron-224 bullet", I have taken deer with a .221 Fireball, ,222 Rem,.22-250,. .220 Swift. The longest tract we had last yr X 2 on our hunting club was from a shooter using a .300 Weatherby Mag w/ 180 gr. Rem bullets. All my ,224 deer were recovered in the green ields, DRT. The 300 Weatherby guy took a dog and ATVs to find his deer! Spend more time on bullet loads. I have a Ruger Mini 14, Kel_tec SU-16C that are "truck guns". The KelTec loves WW Ranger 60gr Nosler Partitions, which go as deep in 10% gel as a .308! My Strkyer 516 22-250 won't put 1 WW 64 gr witin a foot of another, but a Rem 55 55gr Power-lock JHP will cut touching target lines @ 100 yds!
03 November 2010, 15:48
seafire/B17G
quote:
Sorry if I sounded a bit short, I wasn't having a go at you. There are some on here who have a habit of throwing out personal insults in a manner unbecoming of gentlemen and my comments were directed at them.


Being a gentleman is something a few guys could use a little incite on...

Hamish, that is why I like Kiwis and Ozzies...

The type you speak of are good examples of what we call trailer trash stateside here...

you add a level head to the barroom brawl mentality of some on this board...
03 November 2010, 21:16
rcamuglia
quote:
Originally posted by Bubbinaor:
To RCAMUGLIA- Loved your Mule deer post, but on yor shrimp comment- you may/may not be a SEA/Viet Nam vet, I am, and I bought giant prawns in a local Thai market where 4 were a kilo+, thats a half pound shrimp each, for your calculator! !



Those are some big shrimp!! Saute in EVOO, little fresh garlic, hit it with white wine and reduce, some whole butter, finish with a giant squeeze of fresh lemon juice and fresh chopped parsley, S & P....Wa la...Scampi!