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3 days ago | 
gunsandammo.com | Jack Hennessy
Over the past few years, during several hog hunts in Texas, I’ve become decently familiar with employing thermal optics to deliver dirt naps to invasive bacon. From the competition side, as well as personal defense, I’ve been a big fan Holosun’s rifle sights for years, as they’re reliable, crystal-clear, and never seem to want to die (very similar to Texas boars).
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1 week ago | 
recoilweb.com | Jack Hennessy
A self-proclaimed Southern boy with a Conservative Baptist upbringing, Clay Tippins had a set of sick lungs that would pile up school absences and nearly cause him to repeat the first grade. That was until his doctor said, “Put him in a pool.”Likely a case of undiagnosed ADD, instead of Adderall Tippins found relief through application — in the pool, staring at a black line upward of four hours a day until the sport itself got him into Stanford University.
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3 weeks ago | 
projectupland.com | Jack Hennessy
Northeast of Wichita, Kansas, sits a small, farm-to-table restaurant where you can find a seasonal five-course menu inspired by the freshest local ingredients from growers, farmers, and regional purveyors. Every evening at Elderslie Farm is a “celebration of the ‘terroir’ of our region.”I don’t consider myself a culinary snob, or even a foodie—Buffalo Wild Wings is my favorite restaurant—but I have a deep appreciation for good food done right.
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1 month ago | 
recoilweb.com | Jack Hennessy
Several years ago, against the base of a mountain north of Spokane, friends and I escaped from our service-industry jobs to shoulder shotguns, sling clays, and let fly strings of lead, watching as the discs turned to dust and showering pines and dirt in bursts of orange. It was cheap fun — gas was likely more expensive than the $10 for 90 clays and the other $10 for the handheld disc thrower we forgot back at home.
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2 months ago | 
projectupland.com | Jack Hennessy
A friend recently shared with me that she is a “pot pie connoisseur.” She always makes a point to explore restaurants, both local and while traveling, to see who serves the best pot pie. I asked her, “Have you tried pheasant?” “No,” she said. Thus, the challenge was accepted. While the Pillsbury pie crust I used is arguably nothing special, what’s inside is second-to-none.
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Mar 20, 2025 | 
gunsandammo.com | Jack Hennessy
In early 2008, ahead of the United States presidential election between Barrack Obama and John McCain, political talk generated a rise in demand for AR15 platforms and their parts. From his home in Oregon, Josh Underwood was busy fulfilling contracts and crafting components in a few tech and manufacturing industries, including the firearm space. Sleep was scarce. Jobs were not.
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Mar 10, 2025 | 
recoilweb.com | Jack Hennessy
George Gardner, owner and founder of G.A. Precision, is considered one of the world’s premier gun manufacturers. In addition to his talent for building barrels — his attention to the minutest detail, which has set him and G.A. Precision far apart from other manufacturers — Gardner is an accomplished competitive shooter, having notched a few national titles in F-Class Open and won numerous matches from 2005-2014 in Precision Rifle Matches and PRS Series Matches.
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Mar 5, 2025 | 
projectupland.com | Jack Hennessy
Jambalaya originated in Louisiana. This dish owes its creation and inspiration to African, French, and Spanish cuisines. As I understand it, jambalaya can be either Cajun or Creole, with the deciding factor being whether tomatoes are included. This variation contains tomatoes, so it must be Creole. Regardless of whether it’s Cajun or Creole, Jambalaya is a staple dish in New Orleans’s French Quarter, home of the Mardi Gras carnival each spring. Why not treat your tastebuds to some of the festivities?
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Feb 19, 2025 | 
projectupland.com | Jack Hennessy
At a client happy hour at my office, among other hor d’oeuvres, were skewers of chicken, a cherry tomato, and a basil leaf, with a bit of syrupy-sweet vinaigrette drizzled overtop. It was quite the summer snack, complementing 100-plus temperature and the double pour of bourbon in my hand. It got me thinking that I could recreate these flavors in a full meal featuring pheasant meat.
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Feb 5, 2025 | 
projectupland.com | Jack Hennessy
For starters, Canada goose should always taste delicious, and that includes the legs. Like any set of wild bird thighs and legs, these cuts are riddled with collagen that requires low-and-slow cooking to break down and tenderize over time. But once tender, they are a special treat. With this chili recipe, you can indeed incorporate a sous-vide cooker, which is a culinary tool that regulates a water bath to a 1/10 of a degree. Meat, when sealed and placed in the water bath, will slowly cook.
