ShareThis Page
Sports

New in equipment: Ruger SR9

Bob Frye
| Sunday, Nov. 25, 2007

Sturm, Ruger & Co. just recently introduced its Ruger SR9, the company's first striker-fired pistol. The SR9 has a recoil-reducing glass-filled nylon frame with a reversible backstrap so that owners can easily customize the size and feel of the grip without needing special tools. It features an ambidextrous manual safety and magazine latch so that it can fit right- or left-handed shooters, too. The rear sight is click adjustable for elevation and the front and rear sights are drift adjustable for windage. The Picatinny rail accepts firearm-mounted lights for target identification and lasers to provide users with modern sighting options, too, though. In 9mm, the gun holds 17 rounds in the clip and one in the barrel. Sugg. retail price: $525, which includes a hard case, extra magazine, magazine loader, and padlock. For information: call 603-865-2442.


Lure of the week

Kat Snot

Company: Bee'Jay Baits

Lure type: Dip Bait

Sizes and colors: Available in two flavors, original and blood.

Target species: Channel, flathead and bullhead catfish.

Technique: Fish this as you would any doughball bait, by balling a wad of it up on a treble hook and casting out, then letting the bait's scent draw fish in.

Sugg. retail price: $5.99 for a 20-ounce jar.

Notable: This bait comes with what the company calls "Chum-Factor" technology, which quickly disperses this dip bait's powerful, fish-attracting scents through the water while providing tremendous bait retention. It works equally well in cold water as in warm and has a shelf life of 2-3 years.


Tip of the week

Glassing for big game is common practice in the west, but it can have benefits in places like Pennsylvania, too. Carrying binoculars -- 8X42 and 7X35 models are good for all-around use -- allow you to count antler points, identify movement and seek deer. Be sure to look close up as well as far away for patches of hair and antler, horizontal lines in a vertical forest, and other parts of deer.


Recipe of the week

Grilled venison backstrap

Ingredients

• 2 pounds venison backstrap, cut into two-inch chunks

• 1 quart apple cider

• 1 1/2 pounds thick sliced bacon

• 2 (12 ounce) bottles of barbecue sauce

Directions

Place the venison chunks into a shallow baking dish and pour in enough apple cider to cover them. Refrigerate that for two hours, then remove the chunks, pat them dry, discard the cider, and put the chunks back in the dish, covering them with barbecue sauce. Refrigerate them for another 2-3 hours.

Remove the meat from the refrigerator and let it stand for 30 minutes. Next, wrap each chunk of venison in a slice of bacon, securing it with toothpicks.

Brush the grate of your grill with with olive oil and when it's hot, place the venison pieces on it, being sure they don't touch. Grill, turning occasionally, until the bacon becomes slightly burnt, about 15-20 minutes.

TribLIVE commenting policy

You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.

We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.

While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.

We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers

We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.

We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.

We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.

We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.

click me