Marlin 795 Rifle Scope - Intensity 4-12x44mm AO unboxed

Here is the Intensity 4-12x44mm AO scope that is going on my Marlin 795. I am mounting it using a One Piece Mount that will be extremely secure and prevent and scope movement. The scope mount rings you see in the pics below are going on another rifle, and it's a bolt-action unlike the Marlin 795 semi-automatic.




** Updated Pics - Intensity Scope Installed the Marlin 795 **

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Marlin 795 Rifle - Value .22LR plinker fun

I started modifying the Marlin 795 later in the afternoon and just brought the ATI Fiberforce stock inside from recent painting since its warmer then my garage and I wanted to see it installed. I didn't receive my scope this week as I thought I would so that will go on next week. I also just received my Caldwell NXT rest the other day. I am going to go ahead and bring the Marlin to the range tomorrow for kicks and test out the iron sights. My rear sight was installed crooked, looking down sights it is way to the right. Very tiny rifle compared to my old bolt action. Looking forward to tomorrow!

I also used the Krylon Camouflage paints (khaki, olive, brown) ... forgot to add that I used Krylon Matte clear on top of the paint in hopes of added durability.







Here are few pictures of the ATI Fiberforce stock modification using a Dremel and high speed cutter bit. Since it wasn't made for the Marlin 795 you have to remove the section in (pic 2) to fit the magazine. And also on the bottom of the stock you must remove a little of the stock to make a recessed area to fit the Marlin 795 trigger guard (pic 3)


Pic 1

Pic 2

Pic 3

Pic 4

Overall a fairly easy task to adapt the Ati Fiberforce stock to a Marlin 795 and might be worth a little coin and effort to experience a different feel for the rifle.

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Smoked Meatloaf - Bacon Wrapped and Other Versions Weekend Smoke

I haven't done Meatloaf on the WSM (Weber Smokey Mountain) in quite a long time so while I was at the store I picked up the necessary ingredients and thought I would add a little variety to the cook this time by adding a few more ingredients. I purchased  4lbs Ground Beef, 2lbs Ground Pork, 1lb Bacon, Red and White Onions, Zucchini and the rest of the ingredients I already had at home.

So with the amount of meat that I purchased I was going to make two separate loaves and try different ingredients in each. While this would be fine, I figured what the heck, I'll make 4 different loaves and see if I come across anything that is remarkably better than the other Meatloaves that I've had. A quick look around the kitchen to see what I had and I was off with my plan. Here is what I came up with for the 4 loaves. Before adding the unique ingredients of each I mixed all the meat together with the sautéed onions, red bell peppers, garlic, then ground pepper, corn flakes, saltines, oats, then lightly dusted with BBQ rub I had left from the Butt/Chuck smoke, after mixing with my hands I then added 6 beaten eggs and sectioned off 4 pieces to make the individual 4 loaves:


Meatloaf #1 - Double OG (onion garlic)

• red and white onions diced (doubled)
• garlic freshly minced (doubled)
• red bell peppers diced
  
• corn flakes, saltines, oats
• eggs beaten
• bacon wrap
  

Meatloaf #2 - Zucchini Mushroom

• red and white onions diced 
  
• garlic freshly minced
• red bell peppers diced
  
• corn flakes, saltines, oats
• eggs beaten
• zucchini diced
• mushrooms diced
• bacon wrap
  

Meatloaf #3 - Jalapeño

• red and white onions diced
  
• garlic freshly minced 
  
• red bell peppers diced
  
• corn flakes, saltines, oats
• eggs beaten
• jalapeño fresh (2) de-seeded diced

Meatloaf #4 - Salsa, Black Beans & Cilantro

• red and white onions diced 
  
• garlic freshly minced 
  
• red bell peppers diced
  
• corn flakes, saltines, oats
  
• eggs beaten
• salsa
• black beans
• cilantro fresh
• chili spices(new mex, ancho pasilla)
  

After all the loaves where formed I placed each on wax paper and lightly dusted with BBQ rub.

The WSM was filled with 1.25 chimneys of Kingsford charcoal and Cherry and Hickory wood chunks. It was at 325° when I placed the waterless foiled pan on and then on the lower grate I added the Salsa Bean and the Jalapeño loaves. The upper grate was installed and the 2 bacon wrapped loaves (zucchi-mushroom, doubleOG) went on. I placed a probe in one of the loaves on the lower grate and one probe to the upper loaf to monitor temperatures.

First basting with the 2 different glazes came on when the loaves hit 155°, the WSM smoker was running around 295°. The bottom loaves got a glaze of ketchup and Tapatio hot sauce, chile powders. The upper loaves got a glaze of BBQ sauce, Ketchup, brown sugar.

After around 10-15 additional minutes the loaves reached an internal of 165° and I removed them from the smoker. The rested with a aluminum foil lightly covering the top then sliced and sampled. My impressions were the additional spices and salt could have easily been increased to all the loaves. Each had a very mild taste as I was very light on adding spices. There was no clear winner out of the 4 loaves we tried. Perhaps when the second or the third servings are devoured we'll have a favorite. The Jalapeño was not spicy at all and I could've increased the amount added to that loaf. The Salsa bean loaf flavor wasn't nearly as flavorful as I thought it would be with the strong ingredients added, especially the chili powder. They each were very delicious and had great smoke flavor and added depth with the glaze and different ingredients. I'm looking forward to the arduous task of judging the leftovers until they're finished.


Bacon Wrapped Double Onion Garlic & Zucchini Mushroom Meatloaf



Salsa Black Bean Cilantro & Jalapeño Meatloaf


Bacon Wrap Zucchini Mushroom Sliced


Salso Black Bean Cilantro Sliced


Jalapeño Sliced

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WSM - Pork Butt and Beef Chuck Roast Weekend Smoke

I purchased 3 Picnic Pork Butts and 1 Beef Chuck Roast for dinner this Sunday evening. I fully plan on having lots of leftovers and will vacuum seal most with the Foodsaver. I am getting a very late start this Sunday as it is almost noon. Didn't feel like doing my traditional overnight due to several factors including the wind and light rain that started late last night. We have an overcast day today but the wind has died down and a only a little chance of rain in evening.




I set up the WSM (Weber Smoky Mountain) with two chimneys full of unlit Kingsford charcoal and then added my smoke wood, 2  pieces of Hickory, 1 piece of Apricot, 3 pieces of Cherry wood. I foiled a water pan to obtain higher cook temperatures since I'm short on time. My usual plan would be adding the larger Brinkmann water pan filled with warm water and relax for a 12-14hr cook at 220°-230°. I currently have the 3 bottom vents open at 50/50/0 and I am more than likely going to have to adjust the vents in the cook to start low and based on time open them up to speed the cook. The WSM was running 270° so I then changed vents to 50/0/0. I don't want to be outside tending the cook and pulling pork late in the evening but for the most part I'll just let the WSM do it's thing. Meat temperatures are being monitored remotely with my Maverick thermometer with 2 probes. One is being used on the upper Pork Butt and the other in the Beef Chuck roast also on the upper grate. Made a quick rub with the following:

• 1/2 cup brown sugar
• 1/4 kosher salt
• 3 TBS turbinado sugar
• 3 TBS granulated garlic
• 3 TBS granulated onion
• 2 TBS new mexico chile fresh ground
• 2 TBS ancho pasilla chile fresh ground
• 2 TBS minced dried garlic
• 1 TBS coarse ground black pepper
  
• 1 TBS oregano dried
• 3 tsp old bay seasoning
• 2 tsp thyme
  
• 2 tsp all spice
• 2 tsp cumin
  
• 2 tsp seasoning salt

Will update as the cook progresses -

Here is the beer assortment that my Brother brought over, he's running another Triathlon this weekend so no brew for him. I've had some of these before but the new ones are the Don De Dieu and the little Budda (novelty -lucky drink co. china). others - Celebrator  / Afflingem /  Samuel Smith

Updated 2pm - Beef was at 168° so I decided to pull it off take a few pics, foil it, then return it to the smoker until fork tender. Pork is at 155°ish

Updated 2:45pm - WSM @ 265° and upper pork @ 164°


Updated 3:20pm - WSM @ 255° opened and checked tenderness of Beef and used fork to sample end cut - delicious and internal 210°, lots of juice! I decided to leave the beef, pork looks good, put the other probe in one of the lower pork to get temps.  Upper pork 168° lower pork 162°

Update 4:30pm - WSM @ 260° - fork tender throughout, removed top foil and sample for snacking. Ready to remove and then add more pics.

Update 5:05pm  - WSM @ 270° - took off the Beef Chuck and brought inside to rest. It didn't get a lot of rest, constant fingers taking samples off. Made a couple tacos while still monitoring temps of Pork.

Corn tortillas in a pan with a tad butter to warm them up, added pulled beef when I could stop putting directly into my mouth, fresh jalapeños diced with onions and tomatoes, cilantro, queso fresco cheese, cheddar, hot sauce red, green sauce

Update End Of Cook - Pork was taken off the smoker around 5:50pm and foiled and place back on the smoker. I would have preferred not to foil the Pork as normally done during my other low and slow cooks. Finally at 7:10-7:50pm I took the foiled Pork off and left them rest. Pulled the Pork later and noticed almost no fat, all rendered off very well, only thing that really got thrown away was the bones that came out very easily. Good Pork Picnics that are cooling off in the fridge and most will go into vacuum sealed Foodsaver bags with ample amount saved for meals in the fridge separately.

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