6.5mm Bullberry scores with new Sierra TGK bullet

[Bobby Tomek]

https://i.postimg.cc/XYMTjLNR/hog-5-25-24-65-BB-120sierra-TGK.jpg (https://postimages.org/)

https://i.postimg.cc/Kv36hwb7/hog-5-25-24-recovered-sierra120-TGK.jpg (https://postimages.org/)

https://i.postimg.cc/XYwtp5pp/hog-5-25-24-entry-sierra120-TGK.jpg (https://postimages.org/)

https://i.postimg.cc/KYxwLYMQ/hog-5-25-24-heart-sierra120-TGK.jpg (https://postimages.org/)


Stepped outside right at dark and saw deer running every possible direction, so I knew something was amiss. Yesterday, a doe was keeping a fawn with her and traveling with it, which is odd. I figured something got the other one and had a hunch the culprit may eventually show itself. So this evening, I was ready should opportunity knock.

Sure enough, this boar stepped out at 230 yards. At first, he was facing me, a presentation I try and avoid as much can go wrong. But when he turned nearly broadside, I put the illuminated red dot of the Docter scope about one-third of the way up on frontal portion of the shoulder and sent a Sierra 120 grain Tipped GameKing downrange.

Under near-dark conditions, I lost my sight picture and didn’t see which way he ran. And I did not hear an impact. So we waited about 10 minutes before cranking up the tractor and driving down there. But there was no need for concern. The hog only made it 28 or 29 yards from where he originally stood.

The bullet, which was designed specifically for Grendel speeds, leaves the 24” barrel of my 6.5 Bullberry at just over 2600 fps. It took the hog on the shoulder, blew a large hole through the ribcage, obliterated the heart, damaged the bottoms of the lungs and wound up under the hide about 4 ribs back from the opposite shoulder. The recovered bullet measures .58” at the widest point. I haven’t weighed it yet but will clean it up tomorrow and do so then. But I am impressed by what I saw while examining the wound channel.

Impact speed would have been around 2225 fps, and muzzle energy would have been over 1300 ft./lbs.

There was absolutely no blood trail and not even any blood near the entrance, but when a bullet does this well, it does not matter.

[Bobby Tomek]

https://i.postimg.cc/tRm4qKxY/recovered-sierra65-120tgk.png (https://postimages.org/)

[Bobby Tomek]

Backstraps soaking for tomorrow...

https://i.postimg.cc/D0XX7nB3/backstraps-soaking.jpg (https://postimages.org/)

[Slowpoke Slim]

Nice. Well done Bobby.

[BobT]

Thanks Bobby!

And congrats on another hog.

I've been thinking about trying that bullet in my .260 XP, looks like it will do nicely.

[prdatr]

Nice shooting. Those will make a good bar-b-que for the Indy today.

[Bobby Tomek]

OK, after cleaning it up, the recovered bullet weighs 85.3 grains. That's about 71 percent weight retention -- not bad at all considering the hard impact.

[BT]

Confirmation that bullet will do the job! Nice shot, too!

[Bobby Tomek]

I've been thinking about trying that bullet in my .260 XP, looks like it will do nicely.

You should definitely give it a try!

[Bobby Tomek]

Those will make a good bar-b-que for the Indy today.

DIdn't feel up to making them today, so fresh pork is on the menu for tomorrow. Not sure how I want to prepare it this time. Am sort of torn between slicing it thin and making chicken-fried tenders or else slow-cooking it and having shredded pork chalupas or tacos.

[toddtd]

nice shoot!!!!

[Bobby Tomek]

Thanks, everyone. Well, the bulk of the backstrap will actually be made for an early lunch tomorrow. I was home alone most of the day, but I did cook a small piece and enjoyed it with some grilled zucchini. All I can say is that is was exceptional. There's simply nothing like fresh, preservative-free game meat. I really didn't think about a photo until I sat down, so pardon the poor presentation. But this was it:

https://i.postimg.cc/SxJZdW1T/fresh-pork-backstrap.jpg (https://postimages.org/)

[Bobby Tomek]

Forgot to say: it's very lean, so I grilled it on high heat in a contoured skillet. I then added just enough water to remain on the edges of the skillet but not enough to touch the meat. I then turn down the heat, add a lid and let it basically steam to completion. This way, the meat remains as moist as possible.

[sunnysmarine]

my keyboard is sticky now......

[BobT]

Looks fantastic Bobby! Can I ask what you soaked it in? I'm always looking for new ideas.

[Bobby Tomek]

Looks fantastic Bobby! Can I ask what you soaked it in? I'm always looking for new ideas.

It varies a bit by what we have in the house at that moment, but here's what I used this past time: Garlic Italian dressing, olive oil, heavy cream, generic Worcestershire sauce and HEB brand Steak Seasoning. I just pour -- never truly measure. But with the Garlic Italian and cream, I do use approximately equal parts. It's sort of a trial-and-error thing to find the taste you want in the finished product. The blend I use helps moisturize the meat and leaves a mild flavor, and I use a similar blend for venison. I still season a bit more when cooking.

I did something different this time and actually cooked the rest of the backstrap in the concoction I made, adding only a large sliced sweet onion. I put it all in a glass pyrex, covered it and cooked it on low heat for several hours. After it cooled, the meat was very tender, so I shredded it with a fork, lightly seasoned it with a cajun spice blend and then added it to a gravy I had made and let it simmer for about another 15-20 minutes. I served it over white rice...and it was a hit as there were NO leftovers ha ha.

[BobT]

It varies a bit by what we have in the house at that moment, but here's what I used this past time: Garlic Italian dressing, olive oil, heavy cream, generic Worcestershire sauce and HEB brand Steak Seasoning. I just pour -- never truly measure. But with the Garlic Italian and cream, I do use approximately equal parts. It's sort of a trial-and-error thing to find the taste you want in the finished product. The blend I use helps moisturize the meat and leaves a mild flavor, and I use a similar blend for venison. I still season a bit more when cooking.

I did something different this time and actually cooked the rest of the backstrap in the concoction I made, adding only a large sliced sweet onion. I put it all in a glass pyrex, covered it and cooked it on low heat for several hours. After it cooled, the meat was very tender, so I shredded it with a fork, lightly seasoned it with a cajun spice blend and then added it to a gravy I had made and let it simmer for about another 15-20 minutes. I served it over white rice...and it was a hit as there were NO leftovers ha ha.

Thanks! Now I'm hungry :smile-new: