Three Smart Things About Gun Silencers

This article was originally posted by James Card on to view the original article click here
  1. They were once sold in hardware stores. The first commercially successful product was patented by MIT grad Hiram Percy Maxim in 1909. Marketed as a gentlemanly way to shoot, silencers were widely used in the 1920s and ’30s. One ad portrayed a well-dressed marksman firing at a target in his living room fireplace while a dog lounged at his feet.
  2. Affectionately known as “cans,” silencers are metal cylinders lined with internal baffles that channel expanding gas from the gun blast into hollow chambers, reducing its velocity as it leaves the muzzle. This can cut noise by as much as 40 dB.
  3. They’re legal in 39 states and fairly easy to buy. You have to pay a $200 tax, fill out some ATF paperwork, and wait a few months, but that’s about it. The $200 fee was instituted in 1934 to discourage the use of silencers, but it has never been adjusted for inflation and is now little deterrent for most people.

North American Arms .22 Revolvers



Some of the smallest firearms that we have ever carried, now in stock from North American Arms. These  Mini-Revolvers evolved from the popular .22 Magnum frame series and include the time tested design characteristics that are incorporated in all North American Arms Mini-Revolvers. The result is enhanced stability and accuracy for the shooter. They all have a Heavy Vent Barrel, a Bull Cylinder, Oversized Black Rubber Grips and come with either adjustable Sights for elevation or fixed Low Profile Sights.

You have to see these .22 revolvers in person to understand how compact they really are.  Visit H&H Shooting Sports Complex to view our selection of North American Arms today!

This article was originally posted by GunDigest, to view the original article click here


If there is a legitimate criticism of the 1911 as a carry gun, it is size and weight. The pistol is thin but long and heavy. Do not let anyone convince you the 1911 is dated. It is simply from another era in which handguns were designed to save your life and were not based on liability concerns. The pistol is designed to be as fast as a good boxer, with a well timed and devastating blow foremost.

The Colt Commander is the result of a desire for a lighter and handier 1911. While the story goes the Commander was designed to offer the military a downsized pistol, there had been prototypes of a short .45 kicking around Hartford before World War II.

The use of aircraft grade aluminum for the frame allowed a very light and handy concealment piece. The Commander retains the full size grip of the Government Model. This allows comfortable firing and a good sharp draw. Size has much to do with confidence and control. Although it is appreciably lighter than the Government Model, the Commander is a controllable handgun – with practice.

These choices are pretty simple. They are all aluminum frame pistols with barrel lengths of (top to bottom) 5, 4 and 3 inches.
These choices are pretty simple. They are all aluminum frame pistols with barrel lengths of (top to bottom) 5, 4 and 3 inches.

With the Series 70 production run the Combat Commander Colt was introduced. This is simply a steel frame Commander. The Combat Commander is now known as simply the Commander while the aluminum frame Commander is the LW Commander. The steel frame Commander offers excellent balance. The problem with reducing the length of the pistol as far as reliability was the higher slide velocity, which was addressed by spring technology.

But then we also had a shorter spring that had to exert more pressure. The shortened slide length reduces the total reciprocating mass but also alters the way the magazine presents the round to the breech face. In the end, it was a wonder the Commander was so reliable. It’s a great pistol.

Top to bottom, the popular concealed carry barrel lengths- 4.25-inch, 4-inch, and 3-inch

The Officer’s Model was the original short 1911, with a 3.5-inch barrel and grip shortened enough to cut magazine capacity by one round. Today most compact pistols have 3-inch barrels. The Officer’s Model demanded considerable revision of the design but the 3-inch pistols even more so. In order to accommodate the sharper barrel tilt in a short slide pistol, the barrel no longer used a barrel bushing. The Commander used a standard bushing, although it was shortened.

The Defender features a belled barrel that contacts the slide directly. One of the standard 1911 locking lugs was removed in order to allow the barrel to recoil proportionately more to the rear of the pistol. These design changes were essential in order to produce a functioning short slide handgun.

The 3-inch idiom has proven very popular. The Officer’s Model is now out of production and seems unlikely to return. These three idioms – the Government Model, the Commander and the Officer’s Model – were once the defining descriptor of 1911 frame and slide sizes. Today Government Model, Commander and Defender are more apt descriptions of the increasingly popular compact and ultra-compact descriptions.

A new and very popular handgun is the 4-inch barrel 1911. Some of the best of the modern 1911s are 4-inch guns. These include the Kimber Pro Carry, the Kimber CDP, the Para TAC FOUR and the Springfield Champion. The 4-inch barrel 1911s are more in line in size and weight with the popular service pistols from other makers such as the SIG P226 or Glock Model 23. They are superior service pistols and take much drag off of the uniform belt. They are also ideal concealed carry pistols.

They are available in both aluminum frame and steel frame versions in weight ranging from about 26 to 33 ounces. These pistols feature the belled barrel type lockup as they are too short to utilize a barrel bushing properly. In my experience these are very reliable handguns. They clear leather quickly, get on target quickly, and offer excellent hit potential. They also rate high on the smile test, with most raters reacting favorably to the handling and accuracy potential of these handguns.

Gunsmith FAQs

As you might guess the Gunsmith Department receives a lot of questions almost daily. The most popular of those are listed here. On behalf of the Gunsmith Department– Thank You.

Do you have a pin?
This is the #1 question asked of the Department. The problem is “What kind of pin?” An average firearm has several pins and each model will have different pins from other models. Then you have to take into account the metal of the gun. The size of the gun also comes into play. And even with all these areas it is common for the size of the pin to very on a particular run within a specific model.
Although all of the customers are capable of installing pins, it is the recommendation of the department to let the Gunsmith do it for you to make sure your firearm safely works to it’s best.

How can I improve the accuracy of my Rifle?
Most all quality manufactures build very accurate firearms, however there are several things that a Gunsmith can do to improve it, such as making the functions run smoother or improving the rougher inner parts so loading does not mar the bullet. You can also crown the barrel or install a muzzle break like the KDF brand to help in recoil. The best thing on this matter is to come by and talk directly to the Gunsmith and together you will find the best path to take.

Besides the regular gun cleaning I do, should I have my gun cleaned by the Gunsmith?
Yes, a yearly deep clean is the best method of maintaining the quality life and value of your firearm. The number one cause of malfunctions is dirt. The Gunsmith department will tend to all the small details and make sure that problems of rusting and buildup are cleared away. Every firearm should have a yearly checkup and cleaning.


H&H Shooting Sports Complex

Gunsmith Department:(405) 947-3888



Wild Game Recipes

With hunting season right around the corner, we thought that we would share some of our favorite wild game recipes with you. Using these will allow you to taste the natural flavor and superior tastes of wild game. Please leave one of your favorite wild game recipes in the comments section.

Venison Pozole


• 2 lb Venison stew meat • 1 cup of chopped onion
• 2 slices of bacon cut into 1/3 inch pieces • 3 chopped cloves of garlic
• 4 – 15 oz. cans Hominy (2 white/2 yellow) • 1 bay leaf
• 1 can of chicken broth • 1 tsp salt and 1 tsp black pepper
• One 15 oz. can of Stewed Tomatoes • 1 teaspoon of Tony’s Creole Seasoning
• 12-18 chopped tomatillos • Chili powder and cumin


In a large stew pot, brown the venison in Olive Oil with the bacon. While the meat begining to brown add chopped union and garlic.

When meat browns and union becomes translucent, add chopped tomatillos to cooking mixture. Season with salt, pepper, Tony’s Creole Seasoning and the bay leaf.

Add full cans of stewed tomatoes, chicken broth and hominy. Bring to a slow rolling boil for 30 minutes then cover and simmer until thickened.

Recipe submitted by Henry L. Homrighaus, Jr.

Venison Meatball with Sauerkraut and Cranberry


For Meatballs For Sauerkraut/Cranberry Mixture
• 2 lb Ground Venison • 1 can drained sauerkraut
• 3 eggs slightly beaten • 1/3 cup of Bar-B-Q sauce
• 1/2 of a package of Lipton onion soup mix • 1 cup brown sugar
• Fresh cracked pepper • One can of whole berry cranberry sauce
• Chopped garlic to taste


In a bowl, mix together meatball ingredients and form into small meatballs placing into baking dish.

In another bowl, mix Sauerkraut/Cranberry ingredients and pour the mixture over the meatballs.

Bake at 325 degrees for 1 hour.

Recipe submitted by Henry L. Homrighaus, Jr.

Marinated & Grilled Sea Bass


• 3 Tbsp. soy sauce • 1 teaspoon dry ginger
• Juice of one lemon • 4 cloves garlic, diced
• 1/4 cup Marsala Wine • 4 sea bass steaks (or other white fish)
• 1/2 teaspoon salt • 2 scallons, cut into 2″ slivers


Combine first 6 ingredients and marrinate fish in the refrigerator for 2 hours.  Remove fish from marinade and place on hot grill.  Thickness of fish determines lenght of cooking time, but generally will be about 10 minutes.  Top with scallons to serve.

Jalapeno Bacon Wraps


• Venison Backstrap or Tenderloin
• Bacon
• Jalapenos
• Zesty Italian Salad Dressing
• Steak Seasoning
• Wooden Skewer’s (soaked in water before use)


Cut venison backstrap or tenderloin into 1″ to 1.5″ cubes and marinate in Zesty Italian Salad Dressing overnight or at least several hours.

Cut the stem’s off of the Jalapenos, cut in half lengthwise, deseed, and cut each half into 2 or 3 pieces.

Cut bacon slices in half, place marinated venison cube’s into jalapeno piece, wrap with bacon, and pierce on wooden skewer. Season lightly with your favorite steak seasoning.

Cook on medium heat, preferably oak or charcoal coals, until bacon is cooked throughly, but do not cook too quickly.

Serve with a fresh green salad.

Venison Hamburgers with Cheese and Bacon


• 2 lbs. finely ground Venison
• 8 strips of bacon
• 8 slices of good American or Swiss cheese
• 1/2 cup of minced onion
• Salt and pepper to taste


The venison should be cold, and mixed with the finely chopped onion. Make into four 8 oz. patties. Chop finely two strips of bacon for each burger. Put the bacon on one side of the burger, melding it with your hands to the top. Put back in fridge to cool.

Heat an iron griddle or fry pan. Take burgers from fridge and place on iron surface back side down. Salt and pepper to taste. Cook at least five to seven minutes until the bacon is crisp, and the burger is partially cooked.

Turn and fry another five minutes. Salt and pepper to taste.

Add cheese to bacon side of burger and add a splash of water to the pan. Cover for about two minutes to melt cheese with steam. Remove and let sit for about three minutes. Serve with a Kaiser roll or large burger roll, lettuce, tomato and onion. Try with a dash of mayo or mustard.

Recipe submitted by Jim Kyer

Grilled Venison Filet Mignon


• 2 inch thick slices of venison tenderloin
• Worschester Sauce
• Liquid Smoke
• Fresh Ground Pepper
• Thick cut bacon


Marinate venison in above ingredients, equivalents to your preference. Wrap in thick cut bacon and skewer. Grill about 7 minutes each side over medium coals. It’s that easy!

Chick on a Stick


• Your favorite chicken marinade
• Quail breasts
• Bacon
• Shoney’s Classic Recipe Seasoning Salt


Layer fileted quail breasts in plastic container, sprinkling seasoned salt between layers. Refrigerate 8-24 hours, or at least until moisture from breasts breaks salt down into marinade.

Put single strip of bacon around each filet and secure with toothpick. (Too much bacon will cause excessive flare-ups when grilling.)

With cold drink in one hand, fight smoke and hungry people off with the other while rolling the breasts across the grill until bacon is cooked and quail is tender and moist.

Also works with pheasant, chukar, turkey, chicken or pork. Serve fried quail legs as appetizers.

Karl’s Famous Unfeathered Bird


• Ruffed Grouse — breasted, no bones
• Cream of Celery Soup
• Swiss Cheese
• Sliced Carrots
• Dill Weed
• Croutons — About a cup for four breasts (optional)


Put grouse breasts in square cake pan. Slice swiss cheese and cover each breast with 2-3 slices 1/8 to 1/4 inch thick. Sprinkle lightly with dill weed. Grate or thinly slice baby carrots until the color orange is brillant across the cheese and grouse breasts. Paint the bird breasts with large dollops of cream of celery soup (unmixed soup, straight from the can).

Bake 350 for 1/2 hour covered with tin foil. Remove tin foil and add croutons.

Bake 350 for final 1/2 hour. Serve over minute rice. Garnish with cran berries.

It’s awesome!

Crispy Fish with Citrus Aioli


Crispy Fish Citrus Aioli
• 1 lb. panfish filets (cut 1-inch strips) • 1 tbsp frozen orange juice concentrate, thawed
• 1 cup tempura mix • 1/2 tbsp freshly grated orange zest
• 1 cup ice-cold water • 1/2 tbsp freshly grated lemon zest
• 1 tsp garlic powder • 1 tbsp fresh orange juice
• 1 tbsp freshly ground pepper • 1 tbsp fresh lemon juice
• Panko breadcrumbs • 1 clove garlic finely diced
• Deep frying oil heated to 375 F • 1 cup mayonnaise


Combine aioli ingredients in bowl, mix thoroughly and chill in refrigerator until cool.

Mix batter by combining tempura mix, water, garlic powder and ground pepper. Dip fish strips in batter and toss battered filets in panko breadcrumbs until coated. Fry in oil until golden brown. Drain on paper towels and season with salt to taste.

Serve hot crispy fish with cool aioli. Serves two.

Portabella Mushrooms with Pheasant


• 1 pkg. sliced Portabella mushrooms
Watch Mark Thomas prepare this meal
• 2 boned pheasant breasts
• 2 oz. olive oil
• 3 oz. dry sherry wine
• 1 slice Prosciutto ham cut in small pieces
• 1 clove minced garlic
• 1 pinch pepper
• 1 pinch oregano
• 1 pinch garlic powder
• 1 Tbsp. butter (optional)
• 2 slices mozzarella cheese (or crumbled equivalent)


Cut pheasant into finger sized pieces and saute in olive oil and garlic. Add wine, mushrooms, Prosciutto ham, and spices. Cook until pheasant and mushrooms are tender. Add butter. Melt mozzarella cheese over top and simmer until it mixes with pheasant and mushrooms.

Serves two to three.

Courtesy of Ravenwood Lodge
Topeka, Kansas

Hobo Fish Stew


• 1 cleaned filet fish
• 1 chopped onion
• 2 squirts lemon juice
• 1 thin sliced potato
• 1 thin sliced carrot.


Wrap all ingredients in heavy duty foil and place in an open campfire, indirectly on the fire for about 30 minutes.

Thai Turkey Spring Rolls


• 1 pound wild turkey breast • Cucumber strips
• Olive oil (for frying) • Tomato, thinly sliced
• Extra-virgin olive oil (for seasoning) • Carrot strips
• Fresh-squeezed lemon juice • Endive or lettuce leaves
• Fresh ground pepper • Thai rice spring roll wrapper (round)
• Salt • Sweet chili sauce
• Watercress sprigs • Peanuts, crushed
• Cilantro sprigs


Lightly pound wild turkey breast to 3/4-inch thick. Season with salt, pepper and lemon juice. Pan-fry it in olive oil until both sides are lightly browned and meat juices run clear. Let cool, slice into 1/2-inch strips and soak turkey breast in dressing made from three parts lemon juice, one part extra-virgin olive oil, pepper and salt. Refrigerate meat until chilled.

Soak one rice wrapper in water until soft, lay on plate or cutting board and assemble roll. Use turkey meat, watercress, cilantro, cucumber, tomato and carrot combinations as filling and use lettuce and rice paper as the outer layers of the spring roll wrap. Chill spring rolls in refrigerator and serve with sweet chili sauce and crushed peanuts.

Crock Pot Deer Meat


• 2-3 lbs. Venison • 1 cup flour
• 1 can cream of mushroom soup • 1 cup cooking oil
• 1 can celery soup • 1/3 teaspoon pepper
• 1 medium onion • 1/2 teaspoon salt
• 1 can water • 1/3 teaspoon lemon pepper


Salt, pepper and lemon pepper and flour meat. Brown on both sides and place in crock pot. Add remaining ingredients and cook for 4 to 6 hours on medium. Serve over rice.

Steubenville Venison Pasta


Mark Thomas prepare Steubenville Venison Pasta


Low in fat, high in nutrition and delicious to boot, venison may well be the perfect meat. Join NSSF’s Mark Thomas in his kitchen to learn the facts about venison and watch him prepare a great venison meal, Steubenville Venison Pasta. Forget the bacon cheeseburger and tune in to this!



• 1 pound ground venison • 1 beef bouillon cube
• Olive oil for Browning • 1 teaspoon sugar
• 1 cup shredded carrots • 1/2 teaspoon Italian seasoning
• 2/3 cup chopped onion • 2 – 15 oz. cans of tomato sauce
• 1 garlic clove – crushed • 1 cup sliced mushrooms
• 1 teaspoon basil • 1 pound of your favorite pasta
• 1 teaspoon oregano


In a large skillet, brown venison in olive oil until it loses redness. Add carrots, onion and garlic. Sauté until onion is tender. Add remaining ingredients except spaghetti. Cover, simmer 20 minutes. Stir occasionally. Prepare pasta according to package directions. Drain. Serve sauce over hot cooked pasta.

Quality Venison Cookbook
By Steve and Gale Loder

Texas Venison Chili


• 2 pounds venison • 2 tablespoons sugar
• 1/4 cup vegetable oil • 3½ cups whole tomatoes
• 1 cup chopped onion • 1 cup tomato sauce
• 2 cloves garlic • 1 cup water
• 1 large green pepper • 1/2 tablespoon salt
• 3 tablespoons chili powder • 2 cup kidney beans


Coarsely grind venison and brown in vegetable oil. Add onion, minced garlic, and green pepper cut into strips. Cook 5 minutes stirring constantly. Add chili powder, sugar, whole tomatoes, tomato sauce, water and salt. Simmer 1 hour and 30 minutes. If a thicker chili is desired, stir in 1 tbsp flour mixed with 2 tbsp water. Just before serving add kidney beans.

Makes 6-8 servings

Get Ready for Deer Hunting Season

This article was originally posted by the NSSF, you can view the original source by clicking here.

With deer season quickly approaching now is the time to prepare your gear for the hunt. One of the most important items in any hunter’s arsenal is a properly calibrated scope. After following these tips, you’ll know your scope is correctly mounted and your gun properly sighted in. Mounting your scope isn’t difficult, but it does require the correct tools and the right procedure. Learn from two masters how they do it. Veteran gunsmith Mitch Schultz and former sniper instructor Ryan Cleckner share their proven techniques for mounting and setting up your scoped rifle. Then in one of our most watched videos, Doug Painter explains how to sight in your rifle in just two shots.

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