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About estimator

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  • Birthday 12/27/1946

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  • County, State
    Morris County, New Jersey
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  • Interests
    Hunt and fish

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229 profile views
  1. Best of luck to you Mallard. Hard to believe Ray's closed 12 years ago.
  2. We don't mention or recommend Dicks on this site.
  3. Looks Great.....Stuffed with what and cooked for how long???
  4. Thanks BowhunterNJ for the link. Just bought a pair and got an additional 10% off as a first time buyer with free shipping and return. $117 to my door. Great Deal
  5. I'll take them. I'm in Morristown. See my previous PM for my contact info. Thanks, Dennis
  6. When you say "Mine says" what are you refering to??
  7. Should I unstring my Excalibur Micro Suppressor after the bow season to completely relax the limbs ??
  8. estimator


    Met Stevo only one time at his last Pub 199 Christmas Party. Although he was very ill he made you feel as though he had known you for years. I too miss his posts and his sense of humor. RIP Brave Soldier.
  9. Yuengling Black & Tan with a Deer Stick from Alpine
  10. Looks Amazing! I received a Sous Vide Cooker for Christmas. Can't wait to try it on venison loin. Tonight I made Venison Bolognese with Cavatelli. It was restaurant quality. Had it with a Peimonte Rosso Barbera. I'm wishing the entire NJW&W Family a Very Happy and Healthy New Year. Weather for Monday is good. Let's get back in the stand for Winter Bow as well as Permit Shotgun and ML.
  11. estimator

    zuppa di pesce

    Buon Natale to all .
  12. Gary Gaulrapp is a quality venison processor. He also makes goose breast pastrami and smoked pheasant breast that is fantastic. Beside his wild game talents he is a genuine nice guy. Do not hesitate to have your venison processed by Gary and his partner Lauren.
  13. Ill take the 30-06 Core Lokt. I'm in Morristown.
  14. Just so happens I made this last night myself. I used hand cut cutlets from Mitchell's Deer Cutting in Hawthorne. Scott is a professional butcher by trade. His cutlets are by far the best. Give them a try this year.
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