Fishing, Cooking, and CrimsonGator

Bobby-Q · April 2009

Thanks to Gene for helping out Jodi this weekend up in Decatur, AL. He was cooking and talking EGG to the crowd that was gathered around J. Todd Tucker, his crew and the other Anglers and their crews.

J. Todd Tucker is a professional Angler that Big Green Egg sponors. Here are some pictures and a link to the ESPN site about this.

http://sports.espn.go.com/outdoors/fishing/index

Thanks again Gene for helping out!!

vidalia1 · April 2009

Cool looking truck...can I get mine painted that way!!!!
:P :cheer: :P :cheer:

Crimsongator · April 2009

We had a blast today. The menu was pork roast, chicken drummettes, tri-tip, brats and london broil. We literally cooked and ate all day long. The tech guys that follow the Bassmaster Eliet series are phenominal.

As a plug, J Todd Tucker made the top 50 today and will fish the final tomorrow. The BGE is getting big exposure on the Bassmaster tour. Thanks to Bobby and Jodi for letting me be a part of this weekend.

Panhandle Smoker · April 2009

Man.. It looks like I went up there the wrong weekend. :laugh:

Crimsongator · April 2009

http://sports.espn.go.com/outdoors/bassmaster/columns/story?columnist=barone_don&id=4022036#

Crimsongator · April 2009

I found out about this on my way down to the beach. I got back Friday late, did some shopping at Star Market and headed over early this AM. Very cool day. I wish you were in town. The weigh in and everything associated with this was very family friendly.

FlaPoolman · April 2009

Looks like a great time Gene. I know you were excited about going and wish I could have been there on either side, fishing or cooking. Now theres a tough decision :silly:

Pork Butt Mike · April 2009

Glad it all work out Gene and you had a great time. Looks like you all had a great time.

stike · April 2009

179 for pork tenderloin? briquettes?

WTF?

hahaha

still, nice press.

Crimsongator · April 2009

That article was from the week before on the medium that is in one of the trailers. They told me the 170 story on the pork and I asked how it was...."very dry" was the response. I pulled mine in mid 140's and let it rest. They were all amazed how juicy it was.

Crimsongator · April 2009

I did the tri tip on the new mini. They all said, "how cute is that a baby egg" Then they all realized it was at 600* and were like, "now we GOT to have one of those"

Fishing, Cooking, and CrimsonGator

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