So, picked up a new wheelgun from Glocker, very happy, had to take it out to the range.
First time I'd fired my Kel-Tec Sub2000. It's the .40 S&W version, takes Glock mags. It's a fun little gun. I wish the peep aperture was just slightly bigger, we were shooting at steel plates at 100 yards. Probably 6 or 8" plates? Not sure.
Here it is:
I let The Boy have the first few shots, and we got failure to feed on about every 3rd shot for him. I'm not sure why, although I wonder if the SWC or flatnose design of the WWB .40 ammo might have contributed? I don't know, that was the only thing I could think of... here is what the jammed rounds looked like:
You can see there is a gouge that is pretty significant where it got jammed in the feed mouth. Like I said, this happened about every 3 rounds with my son.
He had a ball, though. Once I got to shoot, as well as my neighbor, misfeeds were less prominent, but they still happened. I wondered if maybe he wasn't holding it pulled in tight enough, but it still happened with the big guys. Oh, and I think his form is pretty good there, anyways.
So, what else did we shoot? Well, I put some .357 through my little Taurus snubbie. This was painful. That thing really hurts shooting full-power loads. But the .38 Special I picked up was MUCH more comfortable and much more accurate for me at about 15-20 yards. In the pic above you can see the metal knockdown plates we were shooting at. I'm really pleased with the new setup at our range, they've done a helluva job with it, for sure.
In addition, I picked up a new beast yesterday to go along with the snub:
I met up with @Glocker (hey dude!
) and picked up this S&W 629 Classic stainless in .44 magnum. Holy SMOKES, this is a nice gun to shoot! Very accurate, much more comfortable than that little .357, even with full power magnum loads. That thing is a hoot! I love it!
Then it was time to come home and celebrate the new acquisition with this:
Just a little dry-aged Prime ribeye, cut to a FULL 2", cooked sous vide at 129F for about 2 hours or so, then seared with my Searzall. In the sous vide bath, some fine salt, fresh-cracked black pepper, onion powder and a generous lathering of chopped garlic. In retrospect, I would have gone SLIGHTLY lighter on the salt, is all. I was VERY generous, as sous vide tends to dilute out some flavors, so I've found I need to be more aggressive with the seasoning to achieve the desired result. So these steaks were prety damn salt-and-onion-and-garlic-crusted when I bagged them up. But the result...
Like I said... it was literally just a TINY bit too salty, really just the first few bites. After that, I just enjoyed the awesomeness. It was incredible. Absolutely LOVED it! Then sat out in the cool night air on the back porch with the neighbor for a couple hours, shooting the sh|t and enjoying some Jim Beam Devil's Cut.
So that was yesterday's adventure for me - tonight it's back to work, but yesterday was a good day, to be sure.
First time I'd fired my Kel-Tec Sub2000. It's the .40 S&W version, takes Glock mags. It's a fun little gun. I wish the peep aperture was just slightly bigger, we were shooting at steel plates at 100 yards. Probably 6 or 8" plates? Not sure.
Here it is:
I let The Boy have the first few shots, and we got failure to feed on about every 3rd shot for him. I'm not sure why, although I wonder if the SWC or flatnose design of the WWB .40 ammo might have contributed? I don't know, that was the only thing I could think of... here is what the jammed rounds looked like:
You can see there is a gouge that is pretty significant where it got jammed in the feed mouth. Like I said, this happened about every 3 rounds with my son.
He had a ball, though. Once I got to shoot, as well as my neighbor, misfeeds were less prominent, but they still happened. I wondered if maybe he wasn't holding it pulled in tight enough, but it still happened with the big guys. Oh, and I think his form is pretty good there, anyways.
So, what else did we shoot? Well, I put some .357 through my little Taurus snubbie. This was painful. That thing really hurts shooting full-power loads. But the .38 Special I picked up was MUCH more comfortable and much more accurate for me at about 15-20 yards. In the pic above you can see the metal knockdown plates we were shooting at. I'm really pleased with the new setup at our range, they've done a helluva job with it, for sure.
In addition, I picked up a new beast yesterday to go along with the snub:
I met up with @Glocker (hey dude!
) and picked up this S&W 629 Classic stainless in .44 magnum. Holy SMOKES, this is a nice gun to shoot! Very accurate, much more comfortable than that little .357, even with full power magnum loads. That thing is a hoot! I love it!Then it was time to come home and celebrate the new acquisition with this:
Just a little dry-aged Prime ribeye, cut to a FULL 2", cooked sous vide at 129F for about 2 hours or so, then seared with my Searzall. In the sous vide bath, some fine salt, fresh-cracked black pepper, onion powder and a generous lathering of chopped garlic. In retrospect, I would have gone SLIGHTLY lighter on the salt, is all. I was VERY generous, as sous vide tends to dilute out some flavors, so I've found I need to be more aggressive with the seasoning to achieve the desired result. So these steaks were prety damn salt-and-onion-and-garlic-crusted when I bagged them up. But the result...
Like I said... it was literally just a TINY bit too salty, really just the first few bites. After that, I just enjoyed the awesomeness. It was incredible. Absolutely LOVED it! Then sat out in the cool night air on the back porch with the neighbor for a couple hours, shooting the sh|t and enjoying some Jim Beam Devil's Cut.
So that was yesterday's adventure for me - tonight it's back to work, but yesterday was a good day, to be sure.
Can you drill out your peep some?
