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drrocket — Mini-14
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Published: 2010-08-14 21:49:38 +0000 UTC; Views: 1212; Favourites: 11; Downloads: 17
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Description
This is a Ruger stainless steel semi-automatic Mini-14 Ranch Rifle chambered in .223 Remington with a 30-round stainless steel magazine in place.The Ruger Mini-14 is modelled after the military .30 caliber M14 rifle [link] with design enhancements and manufacturing innovations by Sturm Ruger.
This is, IMHO, one of the best all-around rifles for the control of small to medium sized predators on ranches of all types and I took it everywhere with me and used it extensively when I lived in Wyoming. It does not have a scope mounted on it because open sights are best for rapid target acquisiton and tracking especially when the target in question is moving rapidly away from you with one of your chickens in its jaws...
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Comments: 48
I was stupid and I sold mine. Now I have to buy another one.
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Were I you, I'd buy a Bushmaster ar-15 ORC and one of these:[link]
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I already have 4 different DPMS AR's And a Benelli M1-super90.
I just want to replace my ranch rifle ^^
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I live in the UK and I'm scared I'll be arrested just LOOKING at this gun lol. Seriously, that could get you serious jail time here.
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Perhaps you should move here.
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I can pretty much guarantee that *they* [plural of *them* O_O] will wash your brain out with soap after you see the next one [not yet posted...].
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Yes, for protecting one's chickens from the sea of chicken lovers out there, the mini-14 is an excellent choice.
And actually, for stopping larger predators, the .308 M14 was a pretty nice choice.
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Ah, the Colonel's Minions, yes indeed. Chicken-nappers supreme the lot of them!!
I agree, a wonderful piece of engineering and a delight to shoot. The only thing I don't care for is the whole stripper-clip business, it seems somehow in-elegant.
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NOW I remember why this pic rang my bell: Years ago, subscribing to Guns and Ammo, I chanced upon before & after pics of the .30 caliber which they'd tricked out. Adding a 20X scope, (65mm Optics) front stock mounted folding bi-pod legs, extended 30 round banana clip, pistol style stock w/ thumb hole & extended tubular folding shoulder stock...for a Shooter of the time, it was State of the Art. Still is, among some purists, I'll wager
LOL on the mutton jive...Been there, done that...Very tasty done right; but IMHO, nothing beats a good American Bison (Buffalo) roast!
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You mean a tricked out Mini-30?
I've had mutton but it may not have been prepared quite the way it should have been. Lamb chops, on the other hand, I simply adore!
Buffalo is OK but there's not much fat in it so you have to do something to flavor it up. In Wyoming you can buy whatever sort of Buffalo thingie you want though the most popular item is a ground-together mix of beef and Buffalo for hamburgers. It's much cheaper than straight hamburger and it's better for you. The ranch-raised (can't say "domesticated" because they're not, they'll stomp you into the ground in a heartbeat if you do something they think is threatening, they don't usually go-off on you because they know they'll win) Buffalo in Wyoming at the time outnumbered the people by mebbe 5 to one or about 2.5 million head. Most of the Buffalo gets shipped overseas or to large metropolitan areas where they think it's something special and it commands a premium price. It's quite a racket really...
Had a friend visiting from Nu Yawk, a real city boy. We were coming back South from Devil's Tower on 59, towards Douglas, through the Thunder Basin National Grassland and, as we approached Reno Junction mebbe 5 miles off there were all these black specks right up against the highway on a hillside. I knew the ranch, "Taylor" at the time, so I told him to load all of his cameras because he was going to want to take a few pix. He was hesitant so I told him that it would not be a good idea to make any sudden or strange moves like trying desperately to load a camera once we got to the area of interest. He looked at me funny and said, "Why would I want to take pictures of cows, I've seen cows..." I said, "They aren't cows, load your cameras then roll your window down." So, he loaded everything he had. When we got there, I took the car out of gear and coasted over to the barbed-wire fence and mebbe 10 feet from a bull Buffalo about 6 feet tall at the shoulder and 1,600 pounds or so. I thought he was going to go crazy taking pix and he kept insisting that Buffalo were extinct. LOL!
To ice the cake we stopped at a restaurant in Reno Junction and I bought him a Buffalo steak for lunch.
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Yes suh, A very tricked out mini-30 Same I don't have that kinda $$$ to burn; I'd have a blast putting together MY IDEAL CUSTOM "Shooter's Special"!
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Heh, you must be partial to Nightforce scopes (drool drool)...
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That & (qudruple drool drool) modified, custom Black Talon sub sonic loads for the extended tubular "lifetime warranty" sound suppressor/flash digester...Hear from my expert source, the technology's awebitchin'sum in those areas...NOT even mentioning the digitally assisted target acquisition system..."If it's warm, moves, breathes, it WILL be shot!"
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Figured you'd appreciate my 'dream system'!
Yeah, yeah, pot's calling the kettle black, eh?, takes one to know one, bro
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I'm sure it would do just fine but there seems to be a definite lack of sheepiness here. I don't suppose it would be the same thing at all if it were a Boston Butt Roast?
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Sigh. I'll ask the butcher the next time I'm at the grocery store. But! You will have to supply a recipe.
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My uncle makes the best reestit mutton I know I will get his recipe for you
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Sigh. I talked to the butcher and he is at a loss as to where he might find mutton. It's just not something people eat here....
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I wish I was allowed to actually send you some!!! I mean what harm would it be for me to send you some mutton, I would send you the actually "reestit" mutton, ready for you just to boil, if only I was allowed
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I'm not so certain that it would be in any shape for re-heating when it got here.
When I visited England I was (frankly) appalled at the food (for the most part). It seemed that the English had never got beyond boiling things as their main method of food prepartion. I remember seeing on a "cooking" show on the TV some English "Chef", Graham somethingorother. On this particular program he (well, he was, to all appearances, drunk and always waving a half-full glass of wine around to embellish his words) was very excited about showing something soooo radical and shocking that he urged everyone to find pencil and paper so as to not miss any of the details of the program, then they took a commercial break.
When he returned (still more drunk than before, or so it seemed to me) he, in the most dramatic of slurred conspiratorial soto voce whispers, said, "We're going to Cornwall to have *FRIED* fish"...
GASP!
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"not fancy"... Hmmm, that sorta depends on ones point of view. If disgusting French peasant food that was eaten only because 1) they were starving and 2) it was the only thing they could get to eat after the "upper classes" took all of the edible bits for themselves can turn into $300 a plate super-snooty cuisine then there is hope. I mean come-on wouldn't you rather opt for a nice ham or a large hunk of bacon, if you could, instead of having to roast the head of a pig for supper because it was the "icky part" and the King didn't want it? And then there's snails, good grief, that's got to be scraping the bottom of the starvation barrel (one of the reasons the French have invented such marvelous sauces, to kill the taste of what's underneath). Take bouillabaisse, oooo la dee dah, originally it was just a stew made of whatever the fisherman couldn't sell during the day so, rather than let it spoil, the fishwife would boil it all together (oh God, there's that boiling thing again) with a few herbs gathered in the woods and pour it into a scooped-out 3-day old crust of bread because 1) they probably couldn't afford bowls, 2) 3-day old bread was the cheapest thing they could get and 3) the hot soup would soak into the hard-as-a-rock crust making it (more or less) edible.
But these days it's all such upper-crusty cuisine.
Don't get me wrong, I am, by all accounts, a marvelous cook; I hardly dare cook with the window open lest I have a continual stream of visitors dropping in "on a whim" right around dinner time. Yes, I learned how to do French Gourmet very well indeed, everything from the humblest Brioche to a full-blown Bouillabaisse (bloody awful expensive it is too these days, works out to about US$20 a bowl-full if it's done properly) and all the fiddley bits that go along with it, which wine goes where, which of the 13 different types of fork is to be used on which little morsel of this or that. Yes, I know it but I have no illusions as to the origin of it all.
So, given the humble beginnings of "Haute Cuisine" one can hardly fault simple Shetland fare, perhaps it is to be the next great trend in comestibles (just try to get away from the whole "boiling" thing a bit).
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Oh you are funny 
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Most of it is actually very simple given that the people who invented it were usually as poor as a church-mouse. The ingredients were what they could get and the herbs were what they could find in the local forests or what they grew in their little gardens.
I'll write up a recipe for Supreme du Poulet aux Champignon and post it in my Journal. Takes 19 minutes from start to finish once you've got everything together and ready to go and it's one of those where you should definitely keep the kitchen window closed unless you want lots of company for dinner.
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Welp, it's there in the Journal.
I am diligently searching for a company that bills itself as either "Mutton 'R US", "MuttonByMail" or somesuch...
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hehe good luck with that. Forgive me I still haven't had the chance to talk to my uncle yet. But I will.
How is the weather with you today my friend?
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No prob, I may have to raise a sheep myownself given the luck I'm having with the search...
Well, let's just say that should you find and send some mutton I'd not have to do more than park it on the patio for an hour and Viola! it would be properly heated...
The end of this week we should be down to an average daytime high of 33C... Like I said, prolly the end of September before the temps become anything I would consider clement.
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It's strange how difficult this recipe is proving to be 
And I hope it cools down for you very soon
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Not really, consider the following figures from December of 2009:
Per Person Per Annum Consumption by Country (pounds lamb/mutton)
New Zealand 57
Australia 30
Saudi Arabia 27
Ireland 20
Bulgaria 15
United States 00.8
Given these figures it is hardly strange that I should be having so much trouble locating a proper hunk of mutton.
Well, if you consider that the average high over the past two months was 38C then 33C is a definite cool-down; not, perhaps, quite what one could wish but it will do.
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Wow no wonder you can't find any looking at those figures. You are good at finding out facts and information, is there any possible way I would be allowed to send you some? There must be some way it would be legal?
Well at least the temperature has dropped a little, that can only be good.
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Legal perhaps, but hardly practical I would think. By the time it arrived, was dog sniffed for illegal drugs, x-rayed for explosive devices, cleared Customs, was inspected and approved by the Department of Agriculture as fit for human consumption, was forwarded on to a domestic carrier, sat for days in one of their regional distribution centers, was loaded into a semi-trailer and driven around the country to Arkansas by the most inconvenient route it is possible for the mind of man to devise, was ultimately transferred to a local carrier, placed on a table in a lunch room for days uncounted so that all might stare at it and ponder, "Mutton? What the hell is that?" then, when the novelty and their curiosity wore thin, be loaded onto a local delivery truck, driven around all day in the tropical heat to, finally, appear on my doorstep and bask in the intense sunshine until I managed to make my way home, I doubt very much that it would be good for anything more than a decent Christian burial.
But I appreciate the thought 
At this point any temperature below 35C is welcome relief, practically time to break out the heavy Winter coats.
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Ya you're likely right my friend. I did try hehe. You will just have to get yourself a few acres of land and get yourself some sheep for yourself, then you could have your own mutton ! Maybe you could start up a new American craze, get everyone eating mutton, and make yourself a fortune
Glad the weather has cooled a bit. You should see it here today, dull, windy and positively cold
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Americans are quite crazed enough as it is, no sense smacking the hornet's nest with a stick...
I'll trade you two hot and humids for one dull, windy and cold.
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hehe Darrel you're funny. And you always seem very down to earth and sensible, but maybe you are a unique American
It is now raining too, as well as the cold and the windy. I would trade you a few days if only it were possible.
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Ah, "unique"; I must say that you are much kinder than my countrymen in you use of descriptive appellations.
Oh, oh, oh! Rain! Yes, yes, send it here - PLEASE!
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Well you are a nice kind, interesting, funny guy as far as I have seen
And please, please come take some of our rain, we DO NOT need any more for a long time to come
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Thank you very much indeed! 8)
I have forwarded my request and it was returned "postage due", sigh...
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