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.
The campfire is calling. This easy marinade will give kabobs cooked over open flame an even better taste.
1 cup grape jelly 3 tbs Dijon mustard 3 tbs Worcestershire sauce 3 tbs lime juice 1/3 cup mayonnaise 1/2 tsp red chili powder 2 tsp ginger 1 cup beer 1 11 oz can tomato soup 1 tbs ground black pepper *This sauce can be heated up by adding more chili powder
Combine ingredients in a saucepan. Place on low heat and reduce to the consistency of maple syrup. Stir often to eliminate scorching. The reduction process will be about 20 to 25 minutes.
We use this sauce on skewered venison over the campfire. Start by marinating venison steaks in sauce overnight. Skewer the steaks on rods and push both ends of skewers into the ground around campfire coals. Occasionally brush remaining sauce on meat during the cooking process. Serve when done to your liking.
Be sure to keep the fire stoked. You’ll need good, consistent heat to get them done.