.600 Cal.

[Juice Jaws]

What gauge does .600 cal balls use for? I think its a 20 ga. but not sure. Thanks
ranger632

 

[msb]

you are correct

 

[eph289]

.600 is about a 22 1/2 guage . There's a convertion chart on the members resource forum.Check out the forum index.

 

[Juice Jaws]

THANKS-----found the charts on the forum interesting, thanks again
ranger632

 

[kjmillig]

Caught me off guard there Juice. I was wondering how one cooks a .60 ball. Is it anything like mountain oysters? :rotf:

 

[paulvallandigham]

You use .600 caliber balls in 20 gauge guns, either smooth bore, or rifled. Some use a .595, and some go as high as .610" for their cast balls. It all depends on the bore diameter of the gun, the groove diameter in rifled .62 cal. guns, and what level of accuracy you are trying to achieve. If your 20 ga. smoothie has a true .620 caliber bore, than a .600 ball with a .015" patch, will allos the patch to be compressed .005" on both sides In a .62 cal. firle, with groove depths of .008-.010, you would probably have to use a thicker patch to fill the grooves properly, probably a .020" patch or even larger. It depends on whether the rifling is square, or round- bottomed.

 

[Juice Jaws]

No way, you cook them like you do kidneys, cook the piss out of them----- :blah:

 

[Twisted_1in66]

No way, you cook them like you do kidneys, cook the piss out of them----- :blah:

Cooking mountain oysters is a little tougher. First you got to rope the bull calf; stretch him out; cut him; brand him; cut off his horns; and ear mark him. Add the oysters to the can you carry for just such a purpose, and then let the calf up. Oh yeah, don't forget to put the disinfectant on the cut.

Now you take the oysters over to the fire or to the propane burner used to heat up the branding irons. Remove the outer casing, slice them down the middle to butterfly them a bit; dust with salt & pepper and cook 'em. Cool them off by bouncing them around in your hat. When they're cool enough to eat, just pop 'em in your mouth. MM-mmmm good!!

You can prepare, cook and serve them at the barbecue after the round-up if you like, but my preference is to enjoy them fresh. Ate them for years at my Grandpa's ranch before I knew what they really were or why we "harvested" them. By the time I found out, I didn't care anymore. :shocked2:

Twisted_1in66 :hatsoff: