12 Gauge

What's up everybody! In our first post, I mentioned that Idaho Rifleman won't be just about shooting. I hope to bring videos to you all in the future shows that really showcase the outdoor spirit of Idaho. So this week I'm going to be sharing a recipe with you along with a ballistics video!


The Gun:
This week, I got my hands on a 12 gauge shotgun and some different loads for it. For our video, we'll be demo'ing the H&R 1871 Pardner Protector pump action 12 gauge. This shotgun is stout, weighing in at 7 1/2lbs. It's chambered for up to 3 inch shells, and holds 5 in the tube. The shotgun also has a magazine block to only allow 3 shells for hunting. It has an 18 1/2" barrel and an overall length of 37 5/8" making it a very nice home defense shotgun. 

The Ammo:
We have several different types of ammo we'll be using in this week's video. Below is the Ammo and the advertised ballistics:

Federal 2 3/4" Top Gun - 7 1/2 shot 
Muzzle Velocity: 1200fps

Federal 2 3/4" - 4 Buck - MAX 27 pellets 
Muzzle Velocity: 1325fps

Federal 2 3/4" - 00 Buck - MAX 9 pellets
Muzzle Velocity: 1325fps

Mili Defense 2 3/4" - 00 Buck - 9 pellets
Muzzle Velocity: 1350fps

Federal 3" - Magnum Rifled Slug - 1 3/4oz
Muzzle Velocity: 1600fps

I'm pretty excited for this video. I've always really enjoyed shooting shotguns and seeing how different targets react to the different shot types. If you're not familiar with shotguns and shot types, head over to Instagram or Facebook and check out the Idaho Rifleman page; I'll have pictures and descriptions of the different types of shotgun loads for you to check out.

The Recipe:
I'm really excited to share this with you all this week, this is one of my favorites. This isn't my own recipe, it's one I found some years back on the all recipes website. Credit to FISHLOVE on all recipes!

German Potato Pancakes

You're going to need:
4 large potatoes
1 egg, beaten
1 teaspoon salt
2 tablespoons all-purpose flour
Ground black pepper to taste
2 cups vegetable oil for frying

I like to add meat and cheese for an extra touch. Bacon bits and shredded jack add nicely to the potato. 

Step 1
Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.

Step 2
Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.

Step 3
Turn oven to low, about 200 degrees F (95 degrees C).
Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

Serve with applesauce and/or sour cream. 

Tune in this weekend for the video! Head over to YouTube and search for Idaho Rifleman! You can also check out Idaho Rifleman on Facebook and Instagram.

God bless, 
Idaho Rifleman 

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