Our Traditional Bowhunting Community is growing like crazy! ...we just hit 2K members from across the globe from North America to Australia! We are building a movement, a global community of like minded people! Let's celebrate our new members this week: @Edward Bagnell @Norbert Horváth @Tim Cannon @Nick Vermeulen @Sean Aitken @Kerry Watson @Jaylon Jackson @Mike Rositano @Bill H @Randy Schultz @Charles Peever @Mark Brownlow @Mitchell Nordstrom @John McCreary @Frank Blanken @Kelly McGrath @Valerio Trafeli @Alan Kevin Davies @Michael Angelo Vaillancourt @Josh Francis @Stephen Mills @Chad Walker @Jose A @Simon Aldridge @Wes Howland @Mark Radin @William Torraville @Berwyn Rodgers @Leland Camp @Tony Wearne @Darren Egglestone @Nader Khashan @Edward Sneyers @Dylan Asena @Bob Schreiner @Jose Piñeiro @Tim Curts @Clifford Cole @Michal Ossowski @Timothy Scott @Paul Williams @Paul Jackson @Francesco Keller @Harry Osborne @William Lovelace @Samuel Foulds @Matt Cochrane @Luis Salcedo @John Warrick @Ignacio Martinez sepulveda @Peter Jackson @James Sanders @Paul Duclos @Emilio de la Cruz @Brian Palffy @Ralph Kaufman @Stuart Ingram @Daniel Feliciano @Murray Clarkson @Brad Ellis @Wayne Blizard @Jonathan Provo

Thank you for the add, I've been bow hunting for 30 years, I'm always looking to improve my shooting.

Thanks for the add im looking forward to this group

instead of wild game. I recently got a new pellet grill and one of the first things I tried was smoked cheese. I tried gouda and 2 different flavors of cheddar. I used apple wood chunks and kept the temp at 80F fro about 2 1/2 hours. After a couple of days of aging in the fridge, talk about flavorful as an appetizer with a apricot habanero jam on a cracker.

Coffee rub Coffee 1/2 cup Black pepper 1 tbsp Paprika 1 tbsp Brown sugar 3/4 cup Kosher salt 1 tbsp Onion powder 1 tsp Garlic powder 1 tsp Cayenne if want heat Mix all ingredients in bowl till well blended. I prefer an espresso ground coffee as finer grind Back straps Cleaned dried 1.5-2 lbs Light coat yellow mustard I prefer brown Wrap in two strips bacon Coat in your coffee crust Smoke at 225 for roughly 1.5 or to temp of 120 Smoke with hickory, apple or mesquite When at 120 you want to take out and have a hot skillet for a reverse sear to give you better crust and bark Let sit 5 min before slice Enjoy