tag:blogger.com,1999:blog-31910512.post-64419975950540046922008-04-08T22:32:00.000-06:002008-12-09T20:29:11.233-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.seasonshot.com/Home.cfm"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://4.bp.blogspot.com/_T87lOv86e_o/R_zx9zriT1I/AAAAAAAAAC0/xyaSGRm3rsQ/s320/HowItWorks_Shoots.png" alt="" id="BLOGGER_PHOTO_ID_5187286914971094866" border="0" /></a><br />While checking out <a href="http://www.davebarry.com/">Dave Barry's website</a> I came across a link to <a href="http://www.seasonshot.com/">Season Shot - Ammo with Flavor</a> in Dave's 2007 Holiday Gift Guide. These guys have apparently figured out that it is a lot easier to shoot and cook a pheasant/quail/duck with super compressed "seasonings".<br /><br />I'm guessing salt is a key ingredient, but I don't know. The seasoned shot shells aren't for sale yet, and there's no published date when they will be. Still, this sounds like a great idea to me, for many reasons - no shot to extract from the bird, less pollution, and hopefully a less expensive shot shell. I'll keep my eyes on this and let you know when they announce availability of their seasoned ammo.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/31910512-6441997595054004692?l=rookieelkhunter.blogspot.com'/></div>Drewhttp://www.blogger.com/profile/06776140728552060539noreply@blogger.com1