FNG-From the Swamps of Louisiana

A

AXMC338L

Private
Minuteman
Aug 15, 2019
27
25
#1
Howdy all, have been lurking for some time trying to learn as much as I can before wasting bandwidth asking (previously) answered questions.

I'm a shifty left hand bolt thrower so my experience with precision rifles is fairly new but I did manage to snag a LH AXMC in .338Lap.

I also have a LH 300PRC being built as we speak to further stoke the fire of knowledge of all things long range.

Looking forward to learning more from the group.

Lee
 
#4
Welcome! I love Louisiana always had a good time with a lot of great people I'm stuck in Ohio but working on getting down there and Texas soon.
 
#6
AXMC338L said:
Howdy all, have been lurking for some time trying to learn as much as I can before wasting bandwidth asking (previously) answered questions.

I'm a shifty left hand bolt thrower so my experience with precision rifles is fairly new but I did manage to snag a LH AXMC in .338Lap.

I also have a LH 300PRC being built as we speak to further stoke the fire of knowledge of all things long range.

Looking forward to learning more from the group.

Lee
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Welcome from Ascension parish.
 
#8
longgunJR said:
What part of LA? I’m hanging out in Houma this week for work. Super nice people out here!
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Look for a truck stop/bar called the bayou delight one of my favorite meals of my life and I'm 62 alligator sauce pecaunt are it two days in a row. I have eaten at some high dollar restaurants that don't even come remotely close. Been awhile hope they are still there last I checked they were.
 
#10
I'm in the Baton Rouge area. Yep, ranges that go to 700+ are definitely an issue around here. Fortunately, I have a friend that is a member of Long range Alley South of Shreveport. It goes to 1000yds.

I have a private range that goes to 300... alas not really good enough for what a .338 is designed for, but I'm still in the learning phase so it's long enough to show me my mistakes.

Alligator Sauce Piquant is amazing! Don't know that particular place, I'm assuming you were in deep south Louisiana though. ;)


joel65 said:
Welcome. Where are you planning to shoot your 338? There are only a few public ranges that reach out to 700.
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Zeroit said:
Look for a truck stop/bar called the bayou delight one of my favorite meals of my life and I'm 62 alligator sauce pecaunt are it two days in a row. I have eaten at some high dollar restaurants that don't even come remotely close. Been awhile hope they are still there last I checked they were.
Click to expand...
 
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#12
Yep yep. That was/is the plan, unfortunately the LH bolts are unobtanium for now. I'd actually like to get this rifle into .260rem as I'm already setup to load for this caliber.
 
#13
AXMC338L said:
I'm in the Baton Rouge area. Yep, ranges that go to 700+ are definitely an issue around here. Fortunately, I have a friend that is a member of Long range Alley South of Shreveport. It goes to 1000yds.

I have a private range that goes to 300... alas not really good enough for what a .338 is designed for, but I'm still in the learning phase so it's long enough to show me my mistakes.

Alligator Sauce Piquant is amazing! Don't know that particular place, I'm assuming you were in deep south Louisiana though. ;)
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Google shows two addresses 2903, 4308 bayou black dr. Homa La. Near as I can remember it was on a main road I think the 4308 is correct.
Please let me know if you get the opportunity to go there.
 
#15
Snuby642 said:
Houma is good stomping grounds.

Welcome from Texss.
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Trying like hell to get get down to Texas (for the last two years) to do some hog hunting but I will be going through Louisiana and hanging out there a few days love both states along with Alabama real people reside there would be cultural shock to some people in Ohio Just saying. About a 1300 mi trek for me plus or minus.
 
#17
Things you want in Houma, oysters and crawfish in season, shrimp poboys, mufalata, real gumbo any kind, crab and shrimp omelet.

Pretty much anything they cook except mexican food, or beef BBQ, wait till you get to Texas.
 
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#18
Snuby642 said:
Things you want in Houma, oysters and crawfish in season, shrimp poboys, mufalata, real gumbo any kind, crab and shrimp omelet.

Pretty much anything they cook except mexican food, or beef BBQ, wait till you get to Texas.
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This man speaks the truth. If you want brisket, go to Texas. I'm headed there next week. Blacks is calling my name in Lockhart! :p
 
#21
My daughter played her last junior golf tournament at The Bluffs in St Francisville. The only tournament she ever did 3 years in row. Then to The Francis for chargrilled oysters, crab cakes with citrus drizzle, crawfish etouffe, and boudan balls. Possibly our favorite restaraunt ever.
 
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#23
AXMC338L said:
My cousin runs that place. We're last in many statistics but we're #1 for food.
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Dude, they're #1 for it all in my book. My daughter's in Annapolis MD and still thinks the crabcakes at The Francis are the best. She says one day when she's done in the Navy, she's going to consider retiring down at the Bluffs. We stayed at a friends house there all 3 years on the #6 green and she fell in love with the place. I did too. I used to bring my saws and climbing gear and work on the ladies trees for letting us stay there.
 
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