January is a great time to set goals. With a long list of new products already available or soon to be, make sure you include your favorites in your strategic planning.
NEW PRODUCTS
BOLT ACTION STYLE RIFLES
Launching in December, the Bolt Action Style AR was a resounding success. The available calibers now include .350 Legend, .450 Bushmaster, 5.56 Nato, .223 Wylde, 6.5 Grendel, and 6mm ARC. Soon .300 Blackout, .458 Socom, and 12.7x42 will be available.
NEW ITEMS
.410 AR15
We are about to re-launch the always popular .410 AR Shotgun. Small game season is still in for many states, and this is a perfect match.
8.5” 7.62 x 39
This is a great addition for those that like suppressing.
GRIZZLY UPGRADES
The GRIZZLY 9mm will be offered with different color frames. This should be available in February.
CALIBERS IN THE FORESEEABLE FUTURE
- .338 ARC
- .338 Lapua
- .22 Creedmoor
- .22 ARC
- .277 Fury
- .400 Legend
KNIVES
These were some of the most popular items we had at the Shot Show. We will be producing them on our CNC machines so by the end of February there should be several models on the website. These knives are designed by Chris Williams.
HANDGUARD
A new design for our handguard has been implemented. It is still an MLOK but 30% lighter. Instead of 8 screws it is now a split-rail with only 3 screws. It is also anti-rotational. Eventually, all our handrails will be this configuration.
GRILLIN’ AND CHILLIN’
Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce
Ingredients
- 6 thick slices bacon
- 2 (3/4 pound) venison tenderloin roasts
- 2 teaspoons olive oil, divided
- ¼ teaspoon onion powder, divided
- kosher salt and ground black pepper to taste
- 2 tablespoons butter
- 1 (8 ounce) package sliced cremini mushrooms
- 2 cloves garlic, chopped
- 1 tablespoon chopped green onion, or more to taste
- ½ cup heavy whipping cream, or more to taste
Directions
1. Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. Arrange bacon slices on a slotted baking pan. Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
3. Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.
4. Roast in the preheated oven until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour.
5. Heat butter in a saucepan over medium heat. Add mushrooms and garlic; cook and stir until mushrooms are soft, 8 to 10 minutes. Stir in green onion. Stir in cream and cook, stirring often, until heated through. Serve sauce with tenderloins.
Enjoy your BCA products and above all: BE SAFE!!!!
