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  1. #1
    Contributing Member CINDERS's Avatar
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    Wow!

    Should be some gems among that lot hopefully.....

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    Contributing Member Ovidio's Avatar
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    Almost Paradise. Bring chicks, good wine and my steaks, and I'm in.


    34a cp., btg. Susa, 3° rgt. Alpini

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    Really Senior Member RCS's Avatar
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    If you are a member, you can buy eight M1icon rifles per year. If you live close enough to drive to either the north or south CMPicon store, you can pick-out
    your rifles. Also a lot of nice 22 rim fire rifles available, anything from the Mossberg to the Remington 40X. The M1903, Mode 1917 and Krag rifles
    are around too.

  8. #4
    Contributing Member CINDERS's Avatar
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    Nice Rib Eye's Ovidio

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    Contributing Member Ovidio's Avatar
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    Now I have this in the ager.
    Slaughtered on January 2nd. Will be ready by mid-February.
    If it still is 100% perfect, I'll put it on the embers after the winter holidays, first week of March.

    I know, I'm a sinner... But that gives me the possibility and the reason to confess every now and then.


    34a cp., btg. Susa, 3° rgt. Alpini

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  11. #6
    Advisory Panel browningautorifle's Avatar
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    I had to laugh..."Are you an enthusiast?" Yes, there should be a few neat serial numbers there. That gap letter doesn't turn me on but I understand why it would...

    Nice looking dinner Ovidio, we had a couple bones here for Christmas day instead of turkey. I like the leftovers even better.
    Regards, Jim

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    Member Pavia's Avatar
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    Reminds me of Bistecca ala Florentina (Tuscan t-bone). Yum!

  13. #8
    Contributing Member Ovidio's Avatar
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    Exactly that. I grilled them yesterday with friends.
    Had my butcher sawing the bones and he gratulated for the great meat.
    Will post a couple pictures.
    Charcoal for 6-7 minutes per side, including bone.
    Then 5 minutes rest on the cutting plate. After that, cut in small slices and served. Everyone dresses as he likes, normally good olive oil and salt. A bit of black pepper...
    34a cp., btg. Susa, 3° rgt. Alpini

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  15. #9
    Contributing Member Ovidio's Avatar
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    I‘ve almost been too slow...

    The beef has been slaughtered on January 2. So it has been aging for 45 days.
    Smelled great. The taste...
    34a cp., btg. Susa, 3° rgt. Alpini

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  17. #10
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    That is magnificent.


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