Really hoping that I can shoot this weekend. With the temperature so low for the last week everything is to icy & slippery to shoot out back! Missing that, "Spiritual Art Of Traditional Archery"!

So does anyone know of a place where you can buy individual arrow holders that will slide into the bottom arrow holder rail? Or is there a company that sells just the bottom arrow holder separately without the hood? I circled an individual arrow holder in the picture.

Just a little word of encouragement to get involved even if you are new.

Our Traditional Bowhunting Community is growing like crazy! ...we just hit 2K members from across the globe from North America to Australia! We are building a movement, a global community of like minded people! Let's celebrate our new members this week: @Edward Bagnell @Norbert Horváth @Tim Cannon @Nick Vermeulen @Sean Aitken @Kerry Watson @Jaylon Jackson @Mike Rositano @Bill H @Randy Schultz @Charles Peever @Mark Brownlow @Mitchell Nordstrom @John McCreary @Frank Blanken @Kelly McGrath @Valerio Trafeli @Alan Kevin Davies @Michael Angelo Vaillancourt @Josh Francis @Stephen Mills @Chad Walker @Jose A @Simon Aldridge @Wes Howland @Mark Radin @William Torraville @Berwyn Rodgers @Leland Camp @Tony Wearne @Darren Egglestone @Nader Khashan @Edward Sneyers @Dylan Asena @Bob Schreiner @Jose Piñeiro @Tim Curts @Clifford Cole @Michal Ossowski @Timothy Scott @Paul Williams @Paul Jackson @Francesco Keller @Harry Osborne @William Lovelace @Samuel Foulds @Matt Cochrane @Luis Salcedo @John Warrick @Ignacio Martinez sepulveda @Peter Jackson @James Sanders @Paul Duclos @Emilio de la Cruz @Brian Palffy @Ralph Kaufman @Stuart Ingram @Daniel Feliciano @Murray Clarkson @Brad Ellis @Wayne Blizard @Jonathan Provo

Going to cut pheasant into 2 halves and spine removed. Marinade the halves 4 hours before indirect grilling Marinade Balsamic vinegar Brown sugar Low sodium soy sauce Worcestershire Olive oil Onion powder Garlic powder Black pepper Rosemary Get your grill to 375-400 degrees Your going to indirect grill on upper shelf starting skin side down till has a nice golden brown. Then flip over and let finish till internal temp of 160 degrees. Then let sit 5 min. Why sitting I put lemon oregano compound butter on skin side and melt and coat. Compound Butter 1 lb unsalted butter (room temp) 1 tsp fresh garlic 1.5 taps dried oregano 2 lemons juice squeeze by hand Blend with mixer so whipped and blended Then place in wax paper and roll into log and put in fridge so can use as want and cut the amount want. Goes well with risotto and fresh vegetable. Enjoy