November has become one of the One Hungry Angler brand's favorite months — a chance to slow down, cook big comforting meals, and lean into the season with family and friends. Every year, Bryant and his family host Friendsgiving, a tradition that started back in 2016 in a friend's tiny apartment and has grown into one of the most anticipated meals of the year. Everyone brings something, everyone swears their dish is the best, and by the end of the night the table is always short a few dinner rolls.
Turkey is the centerpiece two ways at Bryant's table: smoked low and slow all day on the Pit Boss with apple wood, or oven-roasted with herb butter, salt, pepper, garlic, thyme, and lemon under the skin. Alongside it, One Hungry Angler's sausage stuffing — built on sourdough left to stale overnight, sausage, and fresh sage, parsley, and thyme — and a batch of herbed milk mashed potatoes, made by steeping garlic, thyme, and rosemary in warm milk before ricing the potatoes into something Bryant calls "Thanksgiving level luxury but also a random Wednesday flex."
As the fishing year winds down and planning for the 2026 Bassmaster Classic ramps up, November is a reminder that the One Hungry Angler brand was always meant to blend both sides of Bryant's life — the grind on the water, and the joy at the table.