I have now ordered up this model at my local Turner's Outdoorsman - I'm so excited to join the Revolver World with my 6 shot single action!
I'm on LSgrips.com browsing the grips so I can have them on hand for when the gun comes in.
Any other recommendations on upgrades right out of the gate?
I don't need a holster as I would only be shooting this at the range but I do know single six holsters will work.
I already had the limbsaver and Esstec 7 round clip on hand so they went on pretty quickly. The blanks I have loaded there are not actually attached to the velcro yet, I'm letting it cure for 24hrs, I just lightly rested them on top for the photo.
Don't rag on me too hard for the locks, I have to be extra cautious in my home for now as I'm very green.
I picked up the Mossy Mav88 Security 20"barrel 7+1 & a Ruger 10/22.
Magpul X22 Moe stock, Amazon bipod, Monstrum picatinny rail. Not pictured, the Sig Romeo Gen 2 red dot Sight
Magpul X22 Moe stock, Amazon bipod, Monstrum's new picatinny rail for the 10/22.
A Sig Romeo Gen 2 red dot Sight / Fire sights are next.
I bought a 10 pack since I haven't seen these before. 10% from this little thing and I can't taste the tequila!
Much smoother than cutwaters which were my go-to.
I am new to firearms but I've had an interest for years. I now have some disposable income at my disposal and so I ordered a Ruger 10/22 and a Mossberg Mav88 Security.
So excited to join the club!
Hi all, I'm new here. Been a fan of this rifle for a looooong time, I finally have model # 32006 with the black stock and SS barrel on order, I should be plinking in about 14 days.
I already bought the following:
Safety Cable, ear protection, Sig Sauer Romeo 5x Gen II red dot, Magpul X-22 MOE stock, 3x extra Mags from Ruger and a case for them.
Here's one from this past weekend.
I trimmed the excess fat and salted the night before, and left uncovered in the fridge.
I made a rub from fresh-ground black pepper, onion powder, garlic powder, cumin, paprika & Achiote (Annato Seed).
I reverse-seared for an hour then I started searing each side until It got the desired char and I pulled the meat at 140.