Bell and Carlson 'medalist' stock

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Many people like them, but they take a little too long to stew for my tastes. They have a somewhat tough texture, like a cross between pasta cooked al dente' and over-boiled shrimp, and a flavor approaching that of liver.

They work just fine as a garnish; I have even seen them used in desserts to offset an overly-sweet mousse. I don't recommend their use in anything that contains waterfowl, beef, chicken, pork, llama, shellfish, tofu, or beans.

Goes well with garlic, onions, or other strong-flavored hardy roots. Best served piping hot.

Total rating: 6/10.


:D:neener::D

In all honesty, they seem overpriced for use on a rifle that, on a good day, will average 1-2 MOA when fired from a vise, as hunting rifles are designed to be carried a lot, not promise a hit on a 4" target at 450 yards.
 
They are solid, temperature-insensitive, and hold up well to field use. They do not deflect under pressure from a sling or bipod, and they free-float the barrel (which aids repeatability in any field situation).

If they fit you and you have a hankering to replace a lesser stock (cheap walnut/hardwood, flimsy synthetic), they are well worth the price.
 
They are pretty decent stocks, for the money there is not really anything better. I've got two of them, a 7x57 and a .300 Winny and they work well. They may require a bit of fitting if using them on a Mauser action as there are so many minor differences, both of mine took about 15 minutes to get the fit right.
 
I've got one on the 223 I use for F-Class, and I really like it. Looks good too. No wait, mine is the Varmint/Tactical. Shoots well though.
 
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