We were traveling along the Missouri River a few years back and spent a night in a campground on the banks.  This headstone was there along with a couple of others.

And if the fire danger is extremely high in the forest area you are going to go camping or hunting in you might see a sign like this one on your way into the forest.

Bears Butt

Sept. 2011

I guess there is just no getting away from spammers and trashers.  This blog is set up so that I receive an email if ever anyone makes a comment on a posting.  Some of them are pretty ignorant and most are just plain stupid.  One I recently deleted was nothing but letters and numbers all sprawled out on lines etc.

Three today were from folks trying to get their postings published, or accepted by me so they can see them on the site.  They are obviously spam because of the misspelled words and grammar.  Like this:

Watch Dallas Cowboys vs New York Jets Live Stream NFL Online tphzlcuan pxfjexyf e pebalyecq kluodrynz tvmu mme tx
gihxvvmgl nyobju imr nomgzofbv lrdnch qtg
dujwvujzk xihdiv lcd
ypw gzwmak rre ufl ebi qa uo q gx o

I just don’t get it.  Why do they feel they need to invade a space like this?  Oh well, at least I have the chance to spam them and they don’t automatically get posted as legit comments.

Bears Butt

Sept. 2011

There have been folks from 21 countries visit this site since I started it.  Someone in Iraq is visiting quite often and I sure hope it’s one of the U.S. military guys or gals.  That would be a big boost to my ego to think I was helping to entertain someone over there and perhaps make their day a little brighter.  While in Vietnam it would have been nice to have something like this to lighten up the days events.  Of course we did our best at keeping things on the “up side of down” as much as we could.  We had our jobs to do and we did them.  The day we did have off during the week was the one where it was the toughest to “not go into work”.

At any rate, who ever you are I hope this blog is bringing you some enjoyment!  I am having fun doing it.  And it is mostly all in fun!

Bears Butt

Sept. 2011

How about we cut up our own big game animal this year?  It would save at least $50 and we would be sure we got all the meat we could off the animal.  There would be no doubt as to whether that butcher at the local shop ripped us off of half our meat either.  OK!  Let’s do it.

But I don’t have a clue as to where to start.  Well, first off you need to go out and get you a game animal…LEGALLY!  No poaching!  Meat from a poached animal will be tough, gamey and cause you all sorts of intestinal problems so rightfully deserved.

Alright then.  We have ourselves a deer or an elk or a moose or a buffalo or a big horn sheep or a mountain goat or an antelope….whatever.  We will have to take good care of it in the field if this cutting up our own animal is going to work in our favor.  Field dress the animal as quickly as possible.  If the weather is warm, get that hide off of it fast!  Warm weather hunting causes a lot of lost game meat.  Once the animal dies, it’s internal temperature rises drastically and you need to cool that meat as quickly as you can.  Get that hide off of it!  Cut the meat off the bones and put it in bags in an ice chest with ice to cool as quickly as you can.

If you are lucky enough to be hunting when it is cool or even cold outside, you can leave the hide on the animal and hang it for several days to cool down and begin to age.  Aged meat is tender meat.  Did you know that aging meat is actually allowing the natural process of decaying to begin?

Now we have our animal either hanging up or in bags in the cooler.  When we get home we need to clear an area large enough to handle 1/4th of the animal at a time.  In the case of large game like elk and moose, we might be handling portions much less than 1/4th, say 1/8th.  At any rate we need space.  Space enough for the meat, space enough for the meat we are cutting off the bone and we need space to wrap the meat up.  So for most of us that would be pretty much an entire garage or kitchen and dining room table.

Suggestion:  Make sure it is alright with the spouse before you set things up in the kitchen.  Female spouses are more likely to give you a real headache if they are not involved with the decision to cut up your own game meat.  Especially if it involves the kitchen.  And I might suggest, don’t use that classy dining room table with the scroll work legs.  Find yourself a sheet of plywood  to do the work on.  A one time expense that you can use year after year.

Now we skin the animal or take out a bag of meat from the cooler.  The bags of meat in the coolers have already been removed from the animals bones and so you just have to start cutting and piling up the meat.  Sounds simple huh?  Well there is a bit more to it than that.  So pay attention here.

Let’s say we begin with a front shoulder portion of our animal.  This is most likely where you will begin anyway, as the animal is probably hanging from its back legs out in the shed.  The animal is skinned and we can easily see the front shoulders.  Cut the leg off by beginning between the leg and the rib cage.  Front shoulders have no connecting bones between the leg and the main body of the animal, only muscles.  You will  learn a lot about the animals anatomy doing your own cutting.  Once removed from the main body, don’t let it touch the ground, carry it into the cutting area and lay it on the plywood.

AHHH!  A leg of animal lies before us!  What a wonderful sight.  Food for the winter and quite possibly into next seasons hunt.  The task before you only requires some basic tools, one being a sharp knife.  Nothing special is needed but if you have one available, get your fillet knife out for most of the work.  But if you don’t, you can get the job done with your hunting knife.

Remove all of the meat from the bones and make a pile of pure meat.  Toss the bones to the dogs or into a trash bag.  Now, you must make a decision.  You can continue to go out to the shed and cut more portions off the animal at this time, or you can cut up the pile of meat you have before you and wrap it up and put it in the freezer.  Your choice.  As for this writing I will continue to explain what you are to do with the pile of meat and you determine how high that pile will be before you start to cut it up into smaller pieces for packaging.

So, before us is a pile of meat from the front shoulder of our animal.  I like to make three piles out of my meat.  One pile is called “Steak”.  One pile is called “Chops” and the third pile is called “Jerky Meat”.  Let me define each:  “Steak”, there is no negative thoughts when you open up the freezer to take out some meat and you see the word “steak” written on the package.  You visualize a hot, juicy T-bone laying on a plate next to a baked potato with sour cream, chives and butter steaming up and next to that a fresh batch of cooked asparagus.  MMMMMM.  “Steak”!  And so it is with your freshly cut meat.  If it is large enough to be classified as “steak”, then so be it.  Put it in the pile you designate as “steak”.  You decide!  “Chops”!  Chops by my definition are small steaks.  I will however take the “backstrap” (I’ll explain that in a bit), and those whole pieces of meat will be cut into “Chops”.  But to that pile will be thrown pieces of meat too small to qualify as steaks.  “Jerky”, all the rest of the meat!  Pretty simple isn’t it?  The best of it all is “YOU DECIDE” what the meat is going to be called and if the decision is so tough as to not be able to make, toss it in the jerky pile.  You won’t be disappointed.  You do know there is the Bears Butt Jerky Recipe in the “Recipes” section of this blog?  So you have total control.

To cut up the pile I like to follow the natural joining of the muscles and cut each one out.  If I have a muscle that is relatively large, I will cut across the grain of the meat in 3/4 inch slices.  If the slice ends up as large or nearly as large as my palm, it goes in the steak pile.  Smaller into the chops and smaller yet goes to jerky.  Each quarter of the animal will have some of each meat type.  More steaks on the hind quarters.  More jerky on the front quarters.  Seasons of cutting up your own game animals will show you exactly what I mean.

Another good thing about doing this yourself is no matter what the cut of meat looks like, it is your creation and it will taste very good.  Don’t expect to get cuts that look like the butcher shop in the store.  They cut through the bones to get their t-bones and rib steaks.  You have omitted the bones from this equation and for a good reason too.  The marrow in the game meats will cause the meat to taste gamey way before its time and nobody likes bone shavings in their meats.  Don’t expect the marbled fat like a good old T-bone has either because game meat fat needs to be trimmed entirely off.  Fat too makes your game meat taint before it’s time and give it a nasty gamey taste.  Cut it all off!

While you are having such a good time cutting up your meat and making the calls as to the pile the cuts are going into, pay close attention to the animal hair that may be on the meat from skinning it.  You want your finally packaged meat to be “PAN READY” when you wrap it up.  By “Pan Ready”, I mean when you thaw it out, it is ready to be fried, broiled or whatever and no more preparation work needs to be done to it.  No picking out hair, or trimming off crusty dried meat, or fat or anything.  It is ready for the pan!  Got it?  Good!

See, this is easy isn’t it.  Skin.  Cut big chunks off the carcass.  Cut the meat from the bones and make a big pile.  Cut the pile down and sort it into three piles.  Junk goes in the trash and good meat is on the table ready to be wrapped and frozen.  Steaks, Chops and Jerky!  This works for all four of the quarters of the animal…any big game animal.

Now let’s talk about those backstraps.  Along side the backbone of our big game animal from just forward (toward the head) of the rear quarters and extending up the backbone to about mid front shoulders are two very large (relatively speaking) muscles.  One on each side of the backbone.  Using your sharpest and thinnest knife, work your way down alongside the backbone.  Cut until you feel the knife tip hitting bones that are down to the animals inside cavity.  Your thin bladed knife should begin to bend and follow those bones out to the side of the animal.  Work these muscles slowly and deliberately from one end to the other and you will end up with two long, almost round pieces of meat.  These pieces of meat are what I cut into 3/4 inch thick slices, across the length and call “chops”.  Toward the shoulder end I usually toss the last 6 inches into the jerky pile.

Now, while we are cutting away at the carcass of the animal.  We have removed all 4 quarters and the backstraps but we still have the rib cage.  There is a whole lot of meat on the rib cage that is good for jerky.  Some folks will cut the ribs out and cook them like beef or pork ribs and I have tried them and they are very good.  But you can’t freeze them as they take up way to much freezer space.  At least in my opinion and besides you are freezing bones and you know what I said about bones in game meat.  I would rather cut the meat out and off for jerky.  Cut all of the meat you can get off the ribs and you will be surprised at how much meat there actually is.

Well you are almost done.  The carcass should be all in the garbage can by now, or the dogs are scattering the bones all over the yard and the magpies are gathering and picking at the little meat that is left or all three things are and have been taking place.

Let’s wrap those piles up.  You will have to purchase some “freezer wrapping paper” up from the local butcher or grocery store and some freezer tape (masking tape will work too).  Some of the big discount warehouse stores carry large rolls of the stuff.  Smaller stores carry it in 25 and 50 foot rolls, sometimes even 75 foot rolls.  At any rate you will need some of this paper.  It has a thin layer of plastic on the inside of it and this makes it work to help stop freezer burn.  Freezer burn?  That is what it is called when meat is in the freezer and cold air can get to it.  It actually turns the meat dark and dries it out.  When you go to cook the meat it’s best to cut that portion off and throw it away.  That is why you want to protect the meat all you can so you don’t lose a bunch of good meat.

To almost guarantee you will not ever have freezer burn you can first wrap your cuts of meat in plastic wrap like Saran Wrap or some similar plastic wrap and then wrap once more in Freezer paper.  Or, double wrapping in the freezer paper will do the same thing.

I like to put enough pieces of meat in each package for a meal for me and my wife and a couple of extra pieces for the next day’s breakfast or quick snack.

Once wrapped, I mark the package with the type of meat (i.e. deer steak) and the year of harvest (i.e. 2011).  This holds true for both the steaks and the chops but the jerky meat is loaded up in as big a package as I can wrap and it usually ends up close to 5 pounds in size.  I will grind the jerky meat up at a later time and make my jerky.

This all might sound complicated, but it really is not.  A few basics and some practice and you will be cutting up all your big game meat.

Bears Butt

Sept. 2011

I can sense a change in the weather.  The morning hours are crisp.  The evening gets darker quicker and there is a coolness to the last hour of the sun shine.  I hear distant shots being fired as folks are sighting in their rifles.  The calendar shows several big game hunts going on right now.

The local scouting and outing events have to consider these hunts as they plan their outdoor activities.  It is definitely Fall that is coming.  Summer is giving in to this cool air and I can see the leaves on the mountain beginning to turn from the green they have been all summer, to a different shade of green and even some are showing orange mixed in.

Some think the leaves turn color because of the coolness of the air.  But that is not the case.  It is the angle of the sun that tells the trees it is time to push the sap down and into the roots and prepare for the cold of winter.  The leaves stop their photosynthesis and the color goes out of them, leaving them with their historic colors of red, orange, yellow and mottled colors.  I love this time of year!

I love all the seasons.

Bears Butt

Sep. 2011

Today marks 10 years since those bastards did what they did. A very sad day it was. And to think of those innocent people in those planes, buildings and on the ground; terrorized is too nice a word for the trauma they went through. I am truly sorry and saddened for them and their families.
What the event did for America was to bond us closer together. I remember that day all too well. The pictures on the television, the confusion in the medias voices. Everyone trying to figure it all out.
Driving home from work had a new meaning. Being cut-off in traffic was no big deal anymore. Driving 9 miles per hour over the posted speed limit was not what I did that day. A lot of thoughts were running through my mind. I knew I had no worries that were as big as they might have seemed that morning. I stopped at my mothers house before I went to my own, and gave her a big hug and told her I loved her. I made sure I told my wife and sons I loved them as well. And it still goes on to this day.
I made it a point to put a permanent flag pole up and proudly fly the American Flag, day and night. America is my home. The land of the Free. The land of the brave. And it is what it is, because of the brave people who have fought to make it that way. From the first landing at Plymouth Rock, to the last flight of men and women to leave for Afghanistan and/or Iraq.
My Second Amendment right to keep and bare arms. My right to my religious freedom, to choose when, where and how I wish to show my belief in God, or not.
Our United States Constitution was not a quickly drafted document. It took many men, many years to put it all together and the entire document is based on a firm belief in GOD and HIS powers.
Complacency is an easy path to follow, but the events of 9/11/2001 woke a bunch of us up. Woke us up to the fact that we are not an all powerful island that no-one or no nation can over power and change our direction. We have the power within our control to do that to ourselves. I think it is about time we stepped back and reassess where this country is going. I sure hope every voting American hits the polls every time there is an election. I also hope each one puts some time and thought into who they are voting for.
God Bless America!

Bears Butt
Sept. 11, 2011

As in most of my quests to find information about stuff I am interested in I ran across this website that had a Round Ball Ballistics Calculator built into it.  I downloaded it and it seems to work rather well.

In order that I not get into too much trouble with copywrite laws or priority issues with the creators of this sort of thing.  I emailed the creator and asked if I could post it up here on my blog.

http://www.ctmuzzleloaders.com/ctml_experiments/rbballistics/rbballistics.html

Thank you Mr. Wardlaw for allowing me this privilege.

Bears Butt

Sept. 2011

At rendezvous this past week I was told a word that I had never heard before.  My good friend Dry Dog was enjoying breakfast with Three Guns, Twister and myself.  Breakfast consisted of sausage links, bacon, eggs, hash browns and a favorite of mine called “sweet breads”.  So as not to get you confused with what sweet breads are, let is suffice to say, they have nothing to do with bread, rolls or any other form of danish.

I explained to the three of them where sweet breads come from off beef cattle, and Mr. Dry Dog asked  “Is it a  ‘gelatinatious’ material”?

I had to pause and look at him.  If you know him, a word of such grandeur does not usually roll off his tongue  like it did that morning.  It took me back and I had to admit I had never heard that word before.  He explained the meaning and if I had thought about the word for a moment I think I could have figured out what it meant.

Without hesitation Twister piped in with “It’s more ‘glandular'”!  And we all know what that means, Right?

In my mind sweet breads are closer to “Glandular” than “Gelatinatious” and let’s let it stand as that.

Today, I was pondering the origin of words and decided to look it up on the web.  There is a word  called “Etymological” (or something like that) that people who study the origins of words are called..I’m an etymological type of dude.  I’m really not, but that is my use of the word to let you know how to use it.

While on the web, I came across a site (and there are a ton of them) called “Etymologically Speaking” and there wasn’t an author on the site that I could find.  And this person has tried his etymological best to tell us the origin of a lot of words.  Keep reading and you will find some that I found to be rather interesting.

From “Etymologically Speaking”:

Broke (In the sense of having no money)

Many banks in post-Renaissance Europe issued small, porcelain “borrower’s tiles” to their creditworthy customers. Like credit cards, these tiles were imprinted with the owner’s name, his credit limit, and the name of the bank. Each time the customer wanted to borrow money, he had to present the tile to the bank teller, who would compare the imprinted credit limit with how much the customer had already borrowed. If the borrower were past the limit, the teller “broke” the tile on the spot

Cheers

From the Greek “Kara” for “face,” via the Latin “Cara,” and Old French “Chiere” for the same. So “Be of good cheer,” means, “Put on a happy face.”

Humor

We borrowed it from latin, meaning liquid. The ancient philosophers believed that four liquids entered into the makeup of our bodies, and that our temperment (temperamentum,”mixture”) was determined by the proportions of these four fluids,or humors, which they listed as blood, phlegm, bile, and black bile. If you had a overplus of blood, the first humor, you were of the optimistic and sanguine temperament (latin sanguis, blood). A generous portion of phlegm, on the other hand made you “phlegmatic”, or slow and unexciteable. Too much yellow bile and you saw the world through a “bilious” eye , and since the word “bile” is chole in Latin, you were apt to be choleric and short tempered. The fourth humor, the non-existent black bile, was a little special invention of the ancient physiologists. A too heavy proportion of this made you “melancholy,” for in latin melancholia meant ” the state of having too much black bile.” Any imbalance of these humors, therefore made a person unwell and perhaps eccentric, and, as the years went by, the word humor took on the meaning of “oddness,” and a humorous man was one that we now call a crank. And finally the word was applied to those who could provoke laughter at the oddities and the incongruities of life. (Wilfred Funk, Word Origins and their romantic stories)

Ketchup

The Chinese invented ke-tsiap–a concoction of pickled fish and spices (but no tomatoes)–in the 1690s. By the early 1700s its popularity had spread to Malaysia, where British explorers first encountered it. By 1740 the sauce–renamed ketchup–was an English staple, and it was becoming popular in the American colonies. Tomato ketchup wasn’t invented until the 1790s, when New England colonists first mixed tomatoes into the sauce. It took so long to add tomatoes to the sauce because, for most of the 18th. Century, people had assumed that they were poisonous, as the tomato is a close relative of the toxic belladonna and nightshade plants.

Third Degree

A “Third Degree,” also known as a “Master Mason,” is the highest rank within the Free Mason (and has been since 1772). To become a Third Degree, you must undergo a series of questions.
A reader adds: Your definition of “Third Degree” is close, but not exact. There are actually 33 degrees within Freemasonry, of which the first 3 are used for initiating a new member.
Once the initiate has completed all 3 ceremonies of initiation they are termed a “Master Mason”, yet they may undertake more study and progress further still with respect to rank and level of degree. However, no further study is required of a Master Mason, and they may remain a third degree Master Mason for as long as they please.
The first degree is termed the “Apprentice” initiation.
The second degree is termed the “Entered Apprentice” initiation.
And the third degree is correctly termed, as you have mentioned, the “Master Mason”.
The reason it is such a well coined phrase lies in the fact that the initiate, whilst enduring the “Third Degree” initiation, undergoes a series of stressful and unpleasant happenings, much more so than the first 2 degrees. I.E. The phrase : “That poor bugger is getting the third degree.”

Threshold

“Threshold” originated in the middle ages when houses with stone floors were covered with threshings to keep the floor warm and to prevent it from being slippery. As threshings were added during the winter, they would be scattered and thinned near the door, so people added a wooden board to hold the threshings in — a threshold. The OED defines threshold originally as, “The piece of timber or stone which lies below the bottom of a door, and has to be crossed in entering a house; the sill of a doorway; hence, the entrance to a house or building.

Trivia

The derivation of the word trivia comes from the Latin for “crossroads”: “tri-” + “via”, which means three streets. This is because in ancient times, at an intersection of three streeets in Rome (or some other Italian place), they would have a type of kiosk where ancillary information was listed. You might be interested in it, you might not, hence they were bits of “trivia.”

Whiskey (Ireland); Whisky (Scotland)

This term originally came from uisge beatha (Scottish Gaelic) and uisce beatha (Irish Gaelic), which both mean “water of life.” The word entered English as “whiskey” or “whisky” when Henry II invaded Ireland.

What a lovely rendezvous this year!  Camping in a grassy meadow, surrounded by tall cottonwood trees.  Not much dust.  No rain.  No wind.  Not overly hot.  I’d have to say it was as close to perfect as they get!

Thanks to the Booshway, “L-Rod” and his side kick, Segundo, “Dew Drop”, you two pulled off a really good time and I think I am not just speaking for myself!  It was a really good time for all.

Willow Creek Free Trappers 28th annual rendezvous on the banks of the Willow Creek.  An historic event for sure.

This year brought on a very special new piece for our camp to enjoy.  A memorial salute to those Willow Creek Free Trappers who have gone on ahead of us.  This special tribute was thought up and brought to bear by Dry Dog and he deserves the credit necessary.  Thank you Dry Dog.  This is a very fitting memorial indeed and will fly beneath the American Flag at all our events.

I would also like to publicly thank the Willard Gun Club, for allowing us to use their property to have our rifle shooting event.  The club has 20 acres of flat ground and it worked perfectly to hold our shooting event this year.  Yes, we had to travel about a mile from camp, but at least we were able to shoot.

If you look closely at the middle of the firing range, it looks like an open area between the cardboards.  This is actually an idea I came up with and Dry Dog helped make it happen.  We used a large piece of heavy gauge net type wire (the kind used to add strength to flat cement work), to hold our targets.  This was an experiment, and I used it exclusively to hold all of my paper targets.  When the round balls hit the paper there was a bit of a tearing problem, but the paper could be folded back in place if there was a need to check for “cut lines”.  My evaluation of the use of this wire is a 90 percent success and should be considered for the entire range for future events.  This would eliminate the need to find large pieces of cardboard and virtually eliminate the wind tipping over the range.  For those interested, the paper targets are held by wooden clothes pins.

We had old timers and young ones shooting this year and it was good to see additional interest by some of us who have been coming to rendezvous for many, many years.Good for you “Lumpy Bunnions”!

This was Conners first year at shooting and he did remarkably well.  Tied with his mother “Hot Spart” on score!  Good goin Conner.

Old timers, good friends and guests are always welcome!  Thanks to you all.  This is what makes a rendezvous a success!

Shooting was just a part of the events that go on at the annual rendezvous.  I get too involved and so I don’t have pictures of those events, but they still must not be forgotten about.

First off, let us not forget “Muskrats” famous “Bloody Mary Bar”, which is open in the morning when you see the ‘black flag’.  The BEST Bloody Mary you will ever have.

The charity donation for Homeless Veterans and/or Wounded Warriors and their family members.  “Muskrat” pulled off a very successful “Mountain Man Limpicks”.  Four person teams donate $5 p/member to play.  Each team had to set a trap in the official “Limpick Sized Swimming Pool” and then set the trap off.  Then it was off to start a fire with flint and steel and pop a kernel of pop corn out of the vessel the team devised and used as a pan.  Continuing on to the pellet gun shoot, where each team member got to fire one round at the target, scoring according to where they hit.  Zipping then to the hawk block to throw a hawk or knife one time by each member of the team.  And finally, to the frying pan toss for accuracy.  Some of this event is timed, others are accuracy.  All totaled up in the end and a winning team is selected!  Good time for sure and fun for the audience as well!  Go Team Go!!!

As evening drew near each night there is always a flint and steel fire starting event to see who can start the evening council fire first.  This is a favorite of mine and one in which I have won a couple of times.  There is no prize but just the fact that “You started the nights council fire” for everyone to enjoy.

And so it goes.  As one man has the fire going, the other never even got a spark on their char!  That is just the way it is.

Into the night time we go and after the business portion of the early council fire is all concluded who knows what might come out of the surrounding darkness to help entertain the mountain folks sitting at the fire.

I have not seen this man perform, it seems that I am always in my camp area when Sir Butt arrives and only after he has gone on his way, do I make it back to the council fire, but he did once again light up the evening in his way and entertained the crowd with his show of gallantry and dragon fighting abilities.  His trusty steed is always a crowd pleaser with its fancy foot works.

And what would a Sunday Evening be without “Reverend Billy Salteen”?  Why, it just would not be the same  “Say Hallelujah”! ” Say Amen”!

And to really help entertain our crowd, not only did he show up Friday night, but he did so again on Sunday night…..The Famous….”Twister”!!!  Yielding his blue guitar he sang all of our favorites and Many, Many others.  Some of his songs were his own creations and I must say he certainly did a GREAT job at putting words to music.  One of our favorites, which leads us all into chorus is none other than “Don’t Pet Dry Dog”!  His opening song of the evening!

Let us not forget the raffle donations and hard gotten raffle prizes.  The raffle went on and on and it shows a very big support for the Booshway and Segundo by those who donated prizes and hand made several of the highly sought after gifts.  Thanks to everyone!  Donated prizes, cash and it all goes to a good cause…next years Booshway fund!

Number 29 coming up in 2012!  It’s hard to believe we have been getting together for that long a time frame!  What started out to be a joining of three other clubs at their event to holding our own because one of “them” would not move out of the way to let our guys go in to camp with them.  Thank you “mister”, look what you caused!

Number 29…is being lead by the old “Many Steps”, the now new “Weasel”, and his wife “Hot Spark”!  May it be as successful as this years rendezvous!

And so it goes for another year.  Fantastic event, good fun, good place, good people and if you weren’t there to enjoy it, you really missed out on a very fun weekend.  It just doesn’t get any better than that!  RRROOONNNNNNDDDDEEEEEEVVVVOOOOOOOOOOO!

Bears Butt

Sept. 6, 2011