BigBendFishing.Net

We have one. It's the 100# 36 volt with the remote. LOVE IT!!!! The anchor feature is awesome!!!! We haven't had any problems and have had it about 8 months. Don't know how we lived without it before. Definately a great purchase.

Is that a girl thing?

Where do you get it? I used to buy Sonny's when they sold it in the bottle, but they don't anymore. I really want something like a Sonny's mustard sauce, but can't find anything close. Actually that sauce from Monticello was the bomb, but can't find it either. Much prefer mustard sauce over the swee...

So, I've been on the hunt for a good mustard sauce. I think I've tried everyone I could in the area. Once I found one that was made in Monticello, but can't find it now. It was very good. So, with the ribs and butt smoking this weekend, I thought I'd try another recipe, especially when it's raining....

Shoot Redfin, we're neighbors! Just past the Talquin Transformer Station off of Buck Lake east of x-road.

We got pea size hail out in Chaires area. The horses did not like that!

Boston butt done at 6:30 this morning! It fell apart when I picked it up.

Ribs done! Boston butt has many more hours to go. So pulled pork tomorrow.

All this bbq talk got me craving some bbq. Since it's not a good fishing day, I fired up both EGGS and am smoking some ribs and a butt. Can't wait for dinner!

There is little problem maintaining 240 degrees for 24 hours! Once the egg get's stabilized(hot throughout) it doesn't take much to keep it going at this low temperature. The nice thing is, when you finish cooking, you close the vents, and that shuts the fire off, then you re-use the lump coal on t...

Charlie Tuna is right. Owning an Egg is a learning experience, but once you have mastered the ability to control the temperature, which is easy once you figure it out. The trickier thing is to figure out how much charcoal to load in if planning on smoking for a long period of time. It's not fun to h...

green egg over rated my man! good choice! :beer: :beer: Can't beat the green egg for searing a steak at 650 degrees, grilling veggies, etc. Much better for grilling than a gass grill and doesn't have hardly any parts to break and replace. We went through two webers ($500 each) before we bought our ...

nice work Catherine! Very cool. Ken, hard to tell from the pics but I would guess 2.5 years old. Seems to have a little bigger body and gut than a year and half, but not the brisket or saggy back of an old deer. It would be easier to tell if he was standing. Now do yourself a favor and buy that gir...

I believe that the structure at 17 are limerock ledges, but in a certain spot around 17. Lots of folks fish that bouy and there are black bass there. We've had luck there, but I think it is a bit over fished, so it's hard to get a legal black bass there, but they are fun to catch. Can catch them all...

If you would share your holes JT we might do as well as you! I think we might need to deploy a PI.