Alabama is known for its mayonnaise-based white sauce from the Tennessee River Valley, but west-central Alabama joints like Dreamland and Archibald's in Tuscaloosa use a tomato-based but mustardy/vinegary, thinner sauce that is fantastic on fatty pork. Give it a shot if you ever happen to be in...
Hopefully Uncle Randy won't mind me posting one of his own videos but looks like Michael P. did exactly what we've been talking about on this thread a couple of weeks ago. Pretty cool video, wish he would do even more fishing content!
This guy wandered through our camp about 25 yards from the cookhouse in southern Wyoming a couple of years ago. He was pretty docile, but the cow and calf that showed up later made late-night restroom runs a little more interesting.
Does anyone tie with pronghorn fur? Just handling it, it seems like the stiff hairs would work well for dries or even mimicking insect legs but I haven't seen it in use.
Just to be contrarian, I'm going to suggest you think long and hard about the high-cap 9 assuming that your 9 (and barrel, if aftermarket) is rated for Buffalo Bore or Underwood hardcasts. Vortex Nation did a pretty cool gel test on a mock bear skull a few months ago on their YouTube page...
Voted bass, but not just any bass-- freshwater striped bass, chunked and deep-fried in Weisenberger Mill fish batter (only natives of the Commonwealth are likely to recognize that one).