WELCOME TO THE SEPTEMBER / 2024 EDITION OF THE BEAR CREEK ARSENAL NEWSLETTER.
A poet once wrote: “In the Spring, a young man’s fancy lightly turns to thoughts of love.” The next line should have been:” In the Fall, a young man’s fancy strongly turns to thoughts of HUNTING!!!!
At Bear Creek Arsenal we take pride in offering the most comprehensive selection of calibers perfectly suited for hunting virtually ANY game. From .17HMR up to .300 Win Mag, our total is now TWENTY-SEVEN calibers with more on the way!
COMMUNITY SUPPORT
Bear Creek Arsenal has always been a strong supporter of the local community. A recent example is the “Back In The Woods Again” event that enables mobility challenged individuals the opportunity to hunt deer. It is a two-day function held annually in September and is one of the largest adaptive deer hunts in the U.S. All food and lodging are provided, and each hunter has their own guide. Guns are provided if needed and the harvested deer are prepared and packaged for travel. Farmers provide the locations for the deer blinds and the State Wildlife Commission issues waivers to allow gun hunting during archery season. Fifty-eight hunters participated this year (pictured below) and harvested fifty deer. The largest buck taken was by the lucky hunter on the right who got this huge ten pointer.




Funding for Bear Creek Arsenal’s donation was, in part, generated by the ROUND UP program. When customers make a purchase, they have the option of rounding up the total to the next whole dollar. This amount then becomes a donation to the BCA Foundation. These small donations have generated tens of thousands of dollars which are used to support law enforcement, first responders, education, and community activities such as Back In The Woods.
NEW PRODUCTS
KNIVES
A brand-new product line is just around the corner: KNIVES. BCA has partnered with Chris Williams, nationally known knife designer / maker, to produce multifunctional knives. All of these knives will be made in-house. Below are pictures of the first three to be released. The initial models have scalloped G10 scales for strength, comfort, and non-slip grip. Scheduled availability is mid-October. Each knife includes a Kydex sheath.
BC-102 GRIZZLY Compact 9mm Pistol
This is the baby brother to the original Grizzly 9mm full-size handgun with all the same features but in a compact. Release date is October 2nd:
- RMR Cut for optics
- 416R Stainless Steel barrel
- Bear Fur Stippling on grip for better control
- M1913 Picatinny Rail for accessories such as flashlight
- Window slide cuts
- Photo luminescent Night Sights
- Slide serrations for better grip
- Two (2) 15 round magazines
.450 /.458 Muzzle Brake
Prototypes are being tested for a newly designed .450 / .458 muzzle brake. These are great calibers but pack quite a punch in the recoil department and can scare away shooters that are sensitive to recoil. The new muzzle brake reduces recoil by a whopping 40% allowing shooters to concentrate on the target and not on the pain in their shoulder.
12.5” .308 Win
You asked, we listened!! BCA will be offering a 12.5” barrel in .308 Win caliber.
7MM REM MAG
Finally… the last of the “Fearsome Foursome”!! The BC8 platform has had the .300 Win Mag, .30-06, and .270 Win for many months. Now, the 7mm Rem Mag will be added in October, just in time for hunting season. Its power will take deer out to 500 yards and even grizzlies out to 300 yards.
GRILLIN’ and CHILLIN’ - Wild Boar Roast
Our most popular caliber for assisting in the acquisition of the main ingredient is the .450 Bushmaster.
Ingredients
- 1 Onion (roughly chopped)
- 4 cloves Garlic (minced)
- 2 Carrots (roughly chopped)
- 2 Celery Stalks (roughly chopped)
- ½ bulb Fennel (roughly chopped)
- ½ cup Olive Oil (divided)
- add Salt And Pepper
- 1 ½ pounds Wild Boar Roast
- 6 sprigs Fresh Thyme
- 3 sprigs Fresh Rosemary
- 1 tablespoon Fresh Oregano
- ½ cup Water
Directions
1. Heat oven to 375 degrees.
2. Toss the chopped vegetables (onion, 2 garlic cloves, carrots, celery, and fennel) in 1/4 cup of olive oil and season with salt and pepper. Lay them in the bottom of a small roasting pan and set aside.
3. Heat a skillet on high heat until very hot.
4. Season the roast with salt and pepper. Add a tablespoon of olive oil to the skillet and sear the roast on all sides.
5. While the meat is searing, take about half of the amount of fresh herbs you have and chop them finely. Place the chopped herbs in a small bowl, and add the remainder of the minced garlic and olive oil; stir to form a loose paste.
6. After the boar has been seared, rub it all over with the paste and set atop the vegetables in the roasting pan.
7. Tie the remaining herbs together with butcher's twine and throw into the roasting pan.
8. Add the water to the pan, then cover the pan and roast for 1/2 hour, or as long as it takes to reach an internal temperature of 155-160 with a meat thermometer.
9. Allow to rest about five minutes before slicing and serving with the roasted vegetables.
Enjoy your BCA products and above all: BE SAFE!!!