By: Bears Butt

2014BoobinBabyBoard20MissedShots copyWell there won’t be a Boobin Baby Board today, but it should be a great day to be out in the field, as Weasel, Conner and I are heading out to see if Conner can’t fill his tag.  For us it is the last day of the general rifle season and the end of the 2014 hunting season.  Can we find a buck for Conner?  Only time will tell.  We have our honey hole to go and check out and hope to be there at first light.

The hundreds of thousands of hunters with blaze orange have been out hitting the hills since a week ago today and we have seen some very nice bucks being taken state wide.  But we only need one to show up and be close enough for Conner to get a shot….hopefully under 200 yards.  He is shooting his dads 243 and should be able to knock one down with that.  We aren’t hoping for a monster buck, just a legal one.  Wish us luck!

Bears Butt

Oct. 25, 2014

Leave A Comment, Written on October 25th, 2014 , Hunting Stories
By: Bears Butt

New Proposals that will affect Utah hunters:


The following are among the DWR’s proposals:

Hunt deer after general rifle hunt ends

One proposal would allow limited entry deer hunting on six general season units, after the general rifle buck deer hunt on the units is over.

You’d be required to use a muzzleloader during the late-season hunt. Rifles would not be allowed. Only a small number of permits would be available.

“This change would give a small number of muzzleloader hunters a great late-season opportunity to hunt deer,” says Justin Shannon, big game coordinator for the DWR, “and it wouldn’t affect the number of bucks on the units much at all.”

Shannon says the hunt would run Oct. 28 to Nov. 5, the same days the general muzzleloader elk hunt is held. Hunting would be allowed only on units that are managed for 18 to 20 bucks per 100 does and that are exceeding their buck-to-doe objective.

The six units that currently meet the criteria are Chalk Creek/East Canyon/Morgan-South Rich (Unit 4/5/6) and Kamas (Unit 7) in northern Utah; Nine Mile (Unit 11) in east-central Utah; and Southwest Desert (Unit 20), Zion (Unit 29) and Pine Valley (Unit 30) in southwestern Utah.

Limited chance to hunt all three seasons

Another proposal would allow a small number of hunters to hunt all three seasons — archery, muzzleloader and rifle — on the limited entry or premium limited entry deer unit for which they drew a permit.

Utah currently offers an opportunity like this to a small number of elk and black bear hunters. “We’d like to give a few deer hunters that same chance,” Shannon says.

About three percent of the total number of limited entry and premium limited entry deer permits would give hunters this opportunity.

Three more days to hunt bull elk

Limited entry muzzleloader elk hunters would have three more days to hunt under another DWR proposal. Biologists are proposing that the limited entry muzzleloader elk hunt run from Sept. 21 to Oct. 2.

Longer mountain goat hunt

Mountain goat hunters would also have more time afield.

Currently, Utah’s once-in-a-lifetime mountain goat hunt ends in mid-October on most units. Biologists would like to extend the season as late as mid or late November on some units.

Urban archery deer hunt in Cache County

To lessen the number of deer that are living in urban areas in Cache County, the DWR is recommending an archery-only urban deer hunt.

The hunt would happen mostly on private land in an area that includes the towns of Clarkston, Trenton, Wellsville and Mendon. The hunt would run Sept. 12–Nov. 30.


With this I wrote the Northern Regional Committee and told them this:

Folks, I’m not intentionally leaving out other committee members, I just thought the 4 of you could represent my thoughts in the Northern Region RAC meeting.

I just read where it is proposed to create another limited entry muzzle load deer hunt to allow a few muzzleloader people hunt during the beginning of the deer rut.

As proposed, it would include areas that are considered over the buck to doe ratio for those units. I question that reasoning.

I am not against this proposed hunt, in fact if the units were closer to where I live and were not all private, I would be very interested in applying for it.

Buck to doe ratios are usually determined AFTER all the other hunts have taken place and in my opinion are just wild guesses anyway.

I would think you would get more buy in from the hunting masses of the state if you would just have a few tags available for each and every one of the 30 units of the state, or just leave out the units covered by the Wasatch Late archery areas and the late Crawford Mtn hunt, from this new LE hunt.

My thoughts on opening it up are this: If there were a limited number of tags in every unit, say 3 to 10, that would put that much more money into the coffers. A few of the units would not have many bucks in them anyway because of migration at the proposed hunting date timeline and the harvest would be minimal. More tags would be offered in the 6 proposed areas because it is already felt there are more bucks in those units than desired and of course there would be a larger percentage of harvest in those units (more hunters afield = more bucks killed).

So, the bottom line is, offer more tags “state wide”, gain more money from the applications, gain more money from the available tags, have another set of happy tag holders and still not hurt the deer herds very much. I’d love to have a chance at a rutting buck in the Bear Lake area of the state or out on the Pilot Mountain range.

Wynn Zundel


I don’t know about the rest of the proposals, I guess they just didn’t seem to be very important to me at this time.  You might want to read up on these for yourself and maybe attend the meetings or send them an email of your own.

Bears Butt

Oct. 24, 2014

Leave A Comment, Written on October 24th, 2014 , Hunting/Fishing/Trapping Stories
By: Bears Butt

Lexophile is a word used to describe those that love using words in rather unique ways, such as “you can tune a piano, but you can’t tuna fish”, or “to write with a broken pencil is pointless.”

A competition is held every year to see who can come up with the best one. This year’s winning submission is posted at the very end.

1. When fish are in schools, they sometimes take debate.

2. A thief who stole a calendar got twelve months.

3. When the smog lifts in Los Angeles U.C.L.A.

4. The batteries were given out free of charge.

5. A dentist and a manicurist married. They fought tooth and nail.

6. A will is a dead giveaway.

7. With her marriage, she got a new name and a dress.

8. A boiled egg is hard to beat.

9. When you’ve seen one shopping Center you’ve seen a mall.

10. Police were called to a day care Center where a three-year-old was resisting a rest.

11. Did you hear about the fellow whose whole left side was cut off? He’s all right now.

12. A bicycle can’t stand alone; it is two tired.

13. When a clock is hungry it goes back four seconds.

14. The guy who fell onto an upholstery machine is now fully recovered.

15. He had a photographic memory which was never developed.

16. When she saw her first strands of gray hair she thought she’d dye.

17. Acupuncture is a jab well done. That’s the point of it.

And the cream of the wretched crop:

18. Those who get too big for their pants will be exposed in the end.

Leave A Comment, Written on October 24th, 2014 , Jokes I like!
By: Bears Butt


We have had a pound of ground elk meat in the fridge for a couple of days and I told Winemaker we needed to do something with it today.  She suggested a “Hot Hamburger” supper…..YUMMY….I like hot hamburgers!

So, you may or may not have heard of a hot hamburger meal, here is mine!

I took the pound of ground elk (any kind of ground meat will work), I diced up 1/2 an onion and a whole medium green pepper (I picked mine fresh out of the garden…nice huh?)  Added about 1/2 tsp season salt and a pinch of garlic pepper and mixed all that up with my hands!  When you are mixing this sort of thing and you think you have it all mixed and ready… it again….mix it some more.

So, I’ll make 1/4 pound burgers with this mix….4 to be exact.  Then I’ll fry it up and set the burgers to the side.


Hot hamburgers are not just hamburgers that are hot….they are served on a piece of bread or toast and they have gravy poured over top of them….my mouth is watering….I must be like a Pavlonian Pup…..What’s that?  Oh I guess I’ll have to tell you about Pavlov and his dog some time, or you can look it up on your own.

With the burgers all done and out of the pan, DO NOT toss out the stuff in the pan!  This is what is going to make your gravy!


Set the pan of “drippings” to the side and get some flour out of the cupboard.  It doesn’t take much, maybe 1/4 cup, sprinkle it in the pan and stir it into the drippings.  It will soak up the grease and pretty soon you will have nothing but flour coated with the pan drippings.


Now you can choose to add, water or milk or a combination of both.  One thing to keep in mind, milk will burn, so keep stirring it and take it off the heat as soon as it is thick enough for your liking.  I usually begin with a 50/50 mix of milk and water, about 1 cup.  I pour it into the flavored flour  along with some salt (to taste) and begin to stir it up, I never stop stirring.  Keep the heat LOW and it will eventually thicken up.



When it is just the way you like it, pour it out of the pan and into another container that is good to put into the oven to keep hot.  I like a little dish with a cover.

So, now you have your burgers and gravy all made.

Pop a couple of slices of bread into the toaster and toast it up.  If you are eating by yourself, only toast one slice.  For this meal, make sure you have a date.

Now on the cooking channels they are always telling you to make a veggie of some kind….I’m not really big on veggies…..I’m a meat and potatoes guy….Heck, didn’t I just put in onions and green peppers into the meat!  That’s enough veggies!

So, for my spuds, today I’m going to cook up some Tater Tots!  They are easy, ready to heat and eat right out of the package!  AND they are made with REAL potatoes!


There you have it!  Put the burger on top of the toast, cover it with gravy, put some Tater Tots on the side and serve it up!  Goes very well with beer!


Winemaker insisted on mixed veggies for our meal.

Some people like some ketchup and mustard….you decide on that!  Mine?  I’ll eat it plain and simple!

Bears Butt

Oct. 20, 2014

Updated with pictures Oct. 22, 2014

1 Comment, Written on October 20th, 2014 , Recipes
By: Bears Butt


I just finished processing my third deer for this year.  This one was taken by 13 year old, Braden Brailsford from Brigham City.  A nice 3X2 with pretty good mass for a little buck.  He was lucky enough to get a clean shot just before dark on the opening day and nailed it perfectly.  There was only about 3 pounds of meat that was destroyed by the shock, not bad for a high caliber bullet.  His parents were both extremely proud of him and they should be.  He was pretty stoked too telling me the story.  That is two bucks in two years for him!

As I was processing it, it became very apparent this little buck had been eating very well.  There was fat layered in all the muscle throughout the animal.  I have never seen so much fat marbled in a deer.  I suppose that is what happens when the buck eats nothing but alfalfa, corn and home grown veggies its whole life.

So, I have processed 3 deer this year, all taken in Northern Utah and all three were fat as could be.  Does that mean they had a good growing season with plenty of water and forage?  Or is it Gods way of preparing them for the upcoming winter?  If in fact it is the upcoming winter, I suggest everyone reading this pile in an extra cord of wood for the stove and maybe even fix up the snow blower or ATV snow plow, NOW and not wait until that first snow storm.

Another thing I’ve noticed is all the fuzzy caterpillars crawling around….many more than usual.  Another sign of a harsh winter?  HMMMMM…..

Extra cord of wood…..A new heavy duty coat…..snow blower fixed and ready…..extra gas in the gas can…..Or perhaps just jump in the jalopy and head down South!  NAH!  South is for sissies!  Come March of 2015, we will be able to know what the fat and fuzzy caterpillars were trying to tell us….let’s learn a thing or two about this, as Nature tends to tell us stupid humans things that we sometimes don’t notice or if we do, we don’t take heed to.

Maybe there is a need for a new pair of red flannel underwear in my future.

Bears Butt

October 20, 2014

Leave A Comment, Written on October 20th, 2014 , Uncategorized
By: Bears Butt

I think you will like this one:

Leave A Comment, Written on October 18th, 2014 , Uncategorized
By: Bears Butt


Making good tasting jerky is always a fun thing to do.  I have my own recipe and have gotten really used to it.  Recently, on Facebook, one of my friends posted up a picture of some of his home made jerky and he has allowed me to post his recipe up on here to share.  Looking over the ingredients I can see it would be VERY HOT to my liking, but it can be toned down.  This is the time to be posting up a recipe like this one as folks have either gone out and harvested their big game animals or are about to.   Give it a try and post up how well you like it.

Shawn L Spring:

3 lbs. Sliced elk strips
2/3 c. Worcestershire sauce
2/3 c. soy sauce
2 teaspoons seasoning salt
2 teaspoons Accent
1 teaspoon pepper
1/8 cup apple cider vinegar
Red Pepper Flakes

Slice into 3/8-inch strips, be sure to cut with the grain. Combine ingredients in a small container (i use a zip lock bag) and stir or shake. Put the elk strips into the marinade, make sure the meat is totally covered. Allow meat to marinate overnight. To finish the elk jerky recipe, slay (lay) strips over a rack and bake at 150°F for 6-8 hours. You can also use a dehydrator for this elk jerky recipe rotating trays every 4 hours for 12 – 16 hours. Sprinkle red pepper flakes on before applying heat to dry. I use A LOT of red pepper!!!

Bears Butt

October 17, 2014

Leave A Comment, Written on October 17th, 2014 , Recipes
By: Bears Butt


Yesterday was my day to decide what we were having for supper.  I have had a craving to chew on a bone and so looking into the freezer I saw a package of “bone in” pork ribs!  YUMMY!  Perfect!

I’m always looking for the “just right” way to cook ribs and this day was no different…on to the web I went.  Do you realize there are no less than 10 million recipes for BBQ ribs?  It seems like everyone has one on line and they are almost all the same….rub them with this, rub them with that, cook them this way, cook them that way and they all look just about the same.  Well, I decided to make up my own recipe, how wrong can I go?

With the ribs thawed out and at room temperature, I mixed up my own rub……1/2 cup of brown sugar, a TSP of salt, a TSP of garlic powder, a TSP of onion powder and a TBL of paperika….I blended all that in a bowl and then rubbed it all over the ribs…even the bones got rubbed.  Then I wrapped it loosely and let it sit on the counter for about 2 hours.

As time to cook came around, I preheated the oven to 300 degrees….why 300?  It just seemed like a good temperature to cook ribs that’s all.  I put the ribs in a shallow baking dish and covered it with foil (tightly) and tossed it into the oven.

It was about 2 hours later, after running to town to pick up a part that had been made for the farm I pulled the dish out of the oven and took off the foil!  Boy did they smell good, but they didn’t look like they were done yet.  My mind went racing….what do you usually have as a side dish with good old ribs?   Baked beans always comes to mind.  Down stairs I went to look in the food storage area for a can of Bushes baked beans or whatever we had….the only thing I found was normal old pork and beans…what the heck, I can make my own baked beans out of them.

I opened the can and looked at the contents….hmmmmm….pork and beans.  I remembered there was a time when I was in the service I opened up a can of pork and beans and sat right down and ate the whole can….I digress.  Setting the can on the counter, I pulled the ribs out of the dish and set them on the foil.  There was a lot of grease and juices in the pan and so I dumped it out and put the ribs back in the dish.  Then I spooned the pork and beans over top of the ribs.  It sort of looked good, but it was lacking something….those just aren’t baked beans, they are just pork and beans.  To the fridge I went in search of something else to put with them…..a fourth of a bottle of bbq sauce was calling from the bottom shelf.  Up it came and I dumped it all over top of the beans.  Now that is taking shape!

OK, with the ribs almost but not quite done it needed more time in the oven.  I put it back in without covering it….set the timer for one hour and came in to look at Bears Butt Dot Com (or Candy Crush whichever came first).  I went through all the classified groups on Facebook and even his classified.  You never know when someone is “giving away” something you really want….like Swarsky binocs, or a Nikon spotting scope….It seemed like just a few minutes went by when the buzzer on the timer went off!

Opening the oven door revealed a most delicious looking meal.  I poked the meat with a fork and it revealed “fall off the bone” tender ribs!  OH BOY, is Winemaker going to be in love with supper.

Then back to the fridge and pulled out the left over biskets from the other nights supper…wrapped them in foil and tossed them into the, now cooling down, oven….temp set at 200.

When we “finally” ate supper, I was like an amoeba….I crawled over the plate and when I crawled off the other side it was as clean as if it had come out of the dishwasher!  Those had to be the BEST bbq tasting ribs I have ever eaten!

Don’t take my word for it, try it yourself.

Bears Butt

October 16, 2014

Leave A Comment, Written on October 16th, 2014 , Recipes
By: Bears Butt


With the coming of the cold months and in inevitable frosted windshield, folks have been posting up a simple formula for taking the frost off the windshield of your car.  2/3 cup of vinegar and 1/3 cup of water…mix…spray, frost is gone and life is good.  I went searching and found this:


Bears Butt
October 15, 2014

Leave A Comment, Written on October 15th, 2014 , Uncategorized
By: Bears Butt

DougYoungerWithDitcherLet’s talk a bit more about the work done on the Willard Gun Club property!

The ditch that was re-dug on Sunday hasn’t been dug out for probably 40 years.  It was a depression in the surrounding ground, but was grown in with natural grasses so thick that it had a very rough time carrying water to where it was intended to go.  In fact, the water would travel down the depression, but would spread out on both sides and made it impossible for the land owners to do anything with their lands when there was water in the ditch at all.  That is why they turned the water out and away from their place.  They wanted to get some work done and needed it dry.

So, now with the ditch cleaned, it will carry the water to where our club needs it and not bother the adjacent land owners at all.

I made the trip down to the place yesterday afternoon to see where the water was and this is what I found.

At the head of the ditch is the diversion culvert that we closed yesterday in order to get the sewer water coming our direction

WaterPoursOutThe water is really pouring out nicely!  A full stream I might add.

As I proceeded to walk down the ditch, the top of the ditch contained quite a bit of water and it was flowing pretty good, but I don’t think it had all the water flowing in it that I saw coming out at the culvert.


Not a bad flow, but not the full amount yet.

Well, still curious about where the water might be down the ditch, I proceeded to go down looking.  I fully expect to see it about half way down and soaking into the ground.  Remember the water table is about six feet down and it takes a lot of water to soak up the ground before it travels forward, especially in a slightly sloping ditch like this one.

AboutMidWayI was pleasantly surprised at the mid point of the ditch to find water.  Not a full stream, but water none the less.  I continued to walk the ditch.  Looking farther to the West and through a patch of nasty phragmities, the water was backing up some.

MidwayLookingWestIt looks like the ditch is the perfect depth to keep all the water contained once it has the full flow.  For now, it is going down the ditch, but is it at the end?  I continued walking down the ditch, when suddenly, my shoes were getting wet.  At the end, the water was flowing out and onto our club!  YEAAAA!

AtTheEndIn this picture it doesn’t look like all the flow is going to the left, but it is.  The bank on the right side is about 8 inches higher than that on the left side.  Besides we have a pretty deep ditch cut going South.  Perfect to carry the water where we want it!  As I am writing this I can only imagine we have a full ditch flowing onto the club right now and it should be forming the ponds around the boxes just like the plan has it.  Give it two to three weeks and we should be into the ducks big time!  Get your duck stamps boys and don’t forget your HIP number!

Bears Butt

October 14, 2014


Leave A Comment, Written on October 14th, 2014 , Hunting Stories | Stories, Ramblings & Random Stuff From an Old Mountain Man is proudly powered by WordPress and the Theme Adventure by Eric Schwarz
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Just some of my old stories, new stories, and in general what is going on in my life.