Kentucky BBQ and Shotgun Recoil

Shotshell patterning pump gunners who’ve suffered through shoulder-thumping sessions at the local range know reduced recoil is but a sweet wishful dream—until now.


O.F. Mossberg and Sons, Inc. and Mathews, Inc., a archery company,  have partnered to develop a new recoil reduction system which will be featured on seven new Mossberg pump-action shotguns in 2013. The system features a unique Mossberg Dual-Comb (low and high profile inserts) stock design incorporating Mathews Harmonic Damper Technology combined with a newly re-engineered thermoplastic elastomer recoil pad.  Read more.


Wes Berry, an associate professor of English at Western Kentucky University in Bowling Green, wrote “The Kentucky Barbecue Book” (The University Press of Kentucky, $27.95) “to rectify a wrong.” It’s being released Friday.

Old Hickory BBQ 01
“Kentucky – while famous for bourbon, horses and Colonel Sanders – has been long neglected by the people who write about food and travel, when it comes to barbecue,” he said. “I wanted to spread the good word that pitmasters in our lovely state produce some of the best smoked meats you can get. Moreover, I wanted an excuse to hit the highways and meet the people and taste the grub.”

Read more here.
Different from other regions, Kentucky is particularly famous for Mutton BBQ.

About Go Carnivore

Lifestyle of Meath Enthusiasts
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1 Response to Kentucky BBQ and Shotgun Recoil

  1. Pingback: Spring Turkey Hunting Tips, Tactics, (mis)Information & Cooking |

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