David.Hylton

This is a semi-educated guess: A lot of work goes into designing (and marketing) bullets for self defense and hunting. There are a lot of variables to consider in guaranteeing performance under a wide range of conditions. Velocity, the nature of the target, controlled expansion, over-penetration, being able to expand after hitting fabric, transfer of energy, etc. all are a part of the self-defense bullet design equation. MG makes target bullets; I suppose that MG has not taken bullet expansion at various velocities, after penetrating fabric etc., into account when designing their bullets. They make great target bullets, but they do not market them for anything else. I recommend that you buy factory loaded ammo especially designed and loaded for self-defense. It’s not something you want to leave to chance. However if I had to use them because I didn’t have anything else handy, I would. But, I’d anticipate them performing like FMJ. Dave

Wow, that is cool, but he lost by over a minute! The winner did it in in 10:15. I drove up there after labor day last year, it was incredible. I recommend it for everyone.

Here's my $.02 worth, many are repeats: We were Soldiers once and young Saving Private Ryan The Bourne Trilogy Last of the Mohicans Blackhawk Down The Matrix Star Wars Gladiator Serenity The Ghost and the Darkness Harry Potter The Lord of the Rings series Band of Brothers The Patriot Gladiator 3:10 to Yuma American Gangster The last two Bond movies

Spent the last two weeks on leave before heading for Afghanistan. Spending time with my daughter, parents, and brothers was a blast. A special treat was being able to hunt ground hogs in SE Virginia. The farmers were very appreciative; it is amazing to see the damage the lil' buggers cause. I shot 25 over about 5 hunts. I was using my Rock River with a 3x9 Leupold and 50 grain Federal bulk pack ammo from Walmart.

+1 This is always a great match. You all do a great job. Too bad I'll miss it, uncle Sam has other plans for me for the next year.

happy belated birthday Mark!

Ouch! What was he trying to do? More gun handling humor:

I think you have an extra zero. I calculated 38,448,000. Still a lot of ammo.

+1 This was a great match. The staff there set up six great stages and the scores came out the same day. Thanks all.

Had another great local match with a group of good folks today. Come on down to GA

Go for GA: Matches in Charleston, SC and Brunswick, GA. Lots more in the Atlanta area. Rifle range and hunting at Fort Stewart. Gun friendly and long hunting seasons.

The method of cooking is almost as important as the cut. Cooked fast over high heat preferably wood or charcoal is best. Th Army, on the other hand, boils steaks before frying them.........................

+1... but not your Ms. but mine. One thing about death that is good... it really helps you appreciate life. Regardless of what he did or didn't do, I can't celebrate anyone's death. +1, I feel sorry for his family and wonder at the waste of such great talent. But, I have celebrated the death of the great villians of our world: Saddam Hussein, Idi Amin, among others.

Tyler's Ultimate Shrimp & Grits: Ingredients For the grits: 3 cups milk 3 cups heavy cream 1 cup stone-ground white cornmeal 2 tablespoons unsalted butter Kosher salt Freshly ground black pepper For the shrimp: 2 tablespoons extra-virgin olive oil 1 medium white onion, minced 1 garlic clove, minced 1 pound andouille or spicy Italian spicy sausage, cut in chunks 1/4 cup all-purpose flour 2 cups chicken stock 2 to 3 bay leaves 2 pounds large shrimp, peeled and deveined, tails on Pinch cayenne pepper, adjust to personal preference 1/2 lemon, juiced Kosher salt Freshly ground black pepper 2 tablespoons finely chopped fresh flat-leaf parsley 4 green onions, sliced For the grits: Directions Place a 3-quart pot over medium-high heat. Add the milk and cream. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the butter, thin it out with a little extra cream. Season with salt and pepper. For the shrimp: Place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaves. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Add the cayenne pepper, Tabasco and lemon juice. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately. http://www.foodnetwork.com/recipes/tyler-f...cipe/index.html Any recipe that starts with 3 cups each milk and cream has to be good. But this recipe is just for a single serving.

Autrey's Armory in Fayetteville, GA has been great about keeping their prices in line. Even when the gunshow "dealers" were jacking their prices 25% or more. Ben and his crew didn't raise their prices anymore than manufacturer price increases. And they have a nice indoor range!

+1 on Ben and his crowd. He hasn't really raised his prices on AR's either. The only rise in prices resulted from manufacturers increases.

I was 43 when I started shooting IPSC in 2006. Wish I had found it earlier. I've shooting all my life, but nothing this fun!

Jack, Linda, and the rest of the staff, Thanks for a great match! It was a real pleasure. It was a great match and very well run. Dave

On the road today! Can't wait

They look great. Looks like it will be a great match. I'm looking forward to Saturday. Dave

How'd you know?

I load a 124 Montana Gold over 3.8 grains of Tite-Group. I use range brass and whatever primers I can find. It is a very consistent load. The power factor runs about 130 out of my Glock 34. Overall length 1.120. A few hints I learned the hard way. (1) Always confirm there's powder in the case before seating the bullet. I had trouble with squibs when I first started using a progressive press. Now I stand so I can see the powder when the ram comes down on my Dillon 550. (2) put a light coat of lube on your brass even if using carbide dies. It makes it much smoother and helps you identify problems like crimped primer pockets. (3) It's not a race. Concentrate on making good ammo. Lots of bad ammo is a head ache. Speed will come as you develop a rhythm and experience. I also recommend a search, you'll find more loads than you can imagine. Welcome to reloading, be careful it's addicting. Dave

I was inspecting my ammo after running a batch of 9mm and found I had run a .380 all the way around my Dillon. Usually I find them before I seat a primer because they size so easily or pop out of the shell holder . You can tell by the picture the bullet (124 MTG) is seated way out. My press is set up for 3.8 gr of Tite-Group under the MTG in range brass. When I went to the range I loaded it in a magazine, racked the slide and fired it out of my Glock. No problems at all. The brass ejected just like a 9 would have. The brass does look just a little bulged. But not bad. Didn't think it would be a problem, but I was curious to see if it would function.

Goes all the way around. Not sure where it came from, could be several ranges. The sub-gun option is unlikely though. I just pick up brass after pistol matches. Only one I found in a bucket full of brass. That is what made me think it was a one-of-a-kind problem.

Found this brass when I was sorting my range brass. It is 9mm but it got hung up in my .40 caliber tray. Looks like some one is running some serious 9mm major loads or they had a double charge. If you live in GA and mark your brass with a green mark you may want to check your loads.