Custom Rifle Ammo
Make precision personal with our wide selection of custom rifle loads.
30 Super Carry
Hits like a 9mm Luger. Carries like a 380 Auto. Designed exclusively for defense.
High Over All
More reloads and better patterns for the most elite trap, skeet and sporting clays shooters.
Varmint & Predator
Get the most of rimfire with loads that offer both accuracy and violent expansion on impact.
FireStick
There’s never been a muzzleloading system like this. See all the benefits that set FireStick apart to provide the most convenient, safe and consistent performance ever.
Hydra-Shok® Component Bullets
The bullet that’s defined self-defense for a generation is now available as a component.
Federal X Stone Glacier
Two great brands have finally come together. Don't miss your chance to own exclusive Federal-branded Stone Glacier apparel.
Model 2020 Waypoint Special Edition
We worked with engineers from Springfield Armory to create Custom Shop loads specifically designed for the utmost performance from the new Model 2020 Waypoint rifle.
This unusual method of cooking venison is handy in hunting camp, and it’s fun to watch the meat cook while your gang is hanging out around the fire. You make your plank by simply driving nails every 1 1/2 inches into the side of a cedar plank or split log, laying your steaks on the plank, and “lacing” them like a boot on the board with cotton string. Sit back and watch, and don’t overcook.
Tequila Fire Steak Glaze 4 Tbs Butter 1 Small Onion Finely Chopped 2 Cloves Garlic 2/3 Cup Sugar 1/2 Cup Tequila 1 Tbs Hot Sauce Salt & Pepper
Melt the butter in a sauce pan. Add onion and garlic, cook until onions are translucent. Add sugar, tequila and hot sauce. Salt and pepper to taste. Cook over a low flame and stir to eliminate scorching. Reduce to the consistency of maple syrup. Before lacing meat to planks, place it in a bowl and marinate it in tequila sauce recipe overnight.
Place planks around campfire propped up with rocks, continue to coat steaks with remaining sauce during cooking.
Soak the string in peanut oil to keep it from burning. If your string ignites, it’s too close to the fire and you are cooking too fast. The planks should be set far enough from the fire so that the string doesn’t burn through. Prop the boards up with big rocks near the edge of the fire pit. This is meant to be slow process, producing a smoky, tender and flavorful delight!