After 3 days of excellent hunting- I had shot oppurtunities each day- I bagged a nice one this morning. 23 lbs 13 oz, 10 1/2" beard and 25 mm spurs. Now for the food part- I skinned him out and am going to brine him overnight with brown sugar, salt, water and apple juice. Tommorow he goes on the smoker after being lovingly wrapped in bacon. I'll smoke him over applewood and serve him up with wild rice and morel mushroom sauce. Truly a "made in Minnesota" meal. Wish you could all come!