Northwind choke tubes?

[the rifleman]

I have had no luck at finding out any info on the Northwind make of choke tubes. I picked up on one thru ebay, quite cheap I might add. It claims to be a "duck" choke, whatever that is. (I presume full choke) I bought this for my Mossberg 835 ulti-mag. My big question is can it be used for steel shot or not, especially BBB or T shot.

 Anyone have any experience, or knowledge of this make of choke??
  Help!!

[klorbekld]

The northwind choke tube is along the lines of a advanced modified, yes you can shoot steel, bb or t shot.

[the rifleman]

Well thanks a lot for the answer! Finally.
 :lol:
     I have hesitated to use it without some kind of confirmation. Have you used one of these tubes before, so your speaking from experience, or how did you come by the knowledge?
 I have had no luck finding out anything about them, and thought I may be resigned to using it for sporting clays or handicap trap shooting with lead shot. Now I can take it waterfowl hunting as well!

 Thanks again!

[klorbekld]

As a matter of fact I used it today, got two woodies..........they were not
flying as much as yesterday two woodies and a mallard.....only one day left on the Three day season!!!!!!

[the rifleman]

Three day season? Thats pretty rough, and I thought our season was short. Why such a short season, is there thousands of hunters in your state, and the Wildlife branch is afraid of the waterfowl being decimated?

  What size are you using for shot through that choke tube, and how does it pattern for you?

 Never ate a wooduck before, how they taste?

[klorbekld]

I use a number 2 shot, 3.5 inch steel of course (due to overwhelming fines that you will get for taking lead shot to a duck hunt!).



And the taste I could produce with a woody, undescribable, I'm a hunter by nature and a chef by trade, I think I would not use the meat by itself, I would take the duck, after a good plucking,and cleaning,start by using it to make a base. Boil with a light chicken stock, add red onion, carrots, celery, fresh garlic, boiled until the meat is falling off the bones,  meanwhile prepare a fresh leg of lamb(whole, bone out , roast on 250 for 1.5 hours,unwrap leg, cube 1x1 add to stock, finish getting the rest of the bones out of the base make sure clean the duck well and leave course chopped, boil 4 pounds white beans, add to stock. For a little spice I would roast 5 fresh poblano peppers, 3 red peppers, on a grill till blackened, blend and mix with 5 cups heavy duty mayo, season with white pepper, onion powder, cayenne, spash of liquid smoke, set to the side, continue to boil the stock, till the beans are well done, have to keep adding a gallon of water from time to time for it not to burn, remember, you can always thicken to your likings, but if you burn it, well, scrap it, try again. Have to also take fresh grated parmesan, need to have 3 cups, spread lightly over greased wax paper season lightly with onion salt, dry red pepper, bake till golden brown, let cool. Your stock with the meat of the "woody" has fallen apart, with the added chuncks of lamb, also roasted and falling apart with tenderness as it has been cooked and boiled, for nearly 5 hours, along with the roasted pepper aioli, and the the nice crispy chucks of seasoned baked parmesan, slighty spiced......should resemble a stew, put into your favorate eating means(bowl, plate((paper or fineware)), hunk of freshly baked paesano, whatever the means) paint with the roasted pepper aioli, and use the baked cheese as a dipping means or just break it up and eat it, because damn its good. Damn I can ramble, tell me what you think, all that was just a thought off the top......I'm really not a dork, I just love to EAT......................emerils a dork..............

[the rifleman]

Thats pretty impresive for off the top of your head :eek:

 The meal sounds big enough to feed a family of twelve. 5 cups of mayo, gulp, no cholesterol in that recipe  :grin:

  I have a dozen or more Canada geese breasts sitting in my freezer, do you have any recipes for them? These are grain fed Alberta geese, not sea geese. Their meat is very much like lean beef.

  Poblano peppers? Never heard of them? Are they small and hot :twisted: :shock:   or big and sweet? :wink:

[klorbekld]

I do cook for a very nice resturant, have to always prepare for about 100 people at all times, so the stuff I babble about is thought of as a special meal for a typical saturday night, Have you ever heard of a ancho chili? Poblanos are dark and long, resembles a green pepper, mild in heat, smoked and dried it becomes the ancho chili.
http://www.chilipepper.net/poblano.htm\
I'll pull my old chili recipe out and reduce it to feed about
4 to 6 people, easy to make and will bring that meat to life.......
Do you like hot or not?

[the rifleman]

Sorry I was so long in getting back to you, but I left on the 15th for a moose hunt, and just got back this weekend.

 I hoped for some moose meat for chili as it is great. It also is especially good for speghetti sauces, meat loaf, etc. Alas I was foiled, and came back with nothing but great memorys.

  I like my chili medium hot, as I like to taste what I am eating!  That and the fact that I get the worse case of the hick-ups, whenever I eat something too spicy. :shock:

 I will keep an eye out for the poblano, they may be sold under a different name around here. I like the sound of them. Thanks for the link!