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March, 2016

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Houston Big Game Fishing Club's
Monthly Newsletter
On the Wire
It's Party Time!

We are looking forward to seeing YOU at the 12th Annual Fundraising Banquet on Saturday, April the 16th at the Omni Hotel in Houston on Woodway!

The festivities start at 6:00pm in the Ball Room. Join your Club friends for a delicious meal, a premium open bar, fabulous raffle and auction items and an awards presentation for the winners of the Club's yearlong tournament.


RESERVE your seats today!


Discounted Omni Hotel ACCOMMODATIONS can be reserved online! 

The Lone Star Shootout 
You are invited to Fish the Best in the West, THE LONE STAR SHOOTOUT
July 19 - 24, 2016!

Your invitation gives you the opportunity to fish for the $1,000,000 state record reward and compete in the richest release format tournament in the western Gulf.

By entering the SHOOTOUT early, you are eligible for:  
  • $400 discount off the tournament entry fee.
  • Enter by June 1st and your name will be entered in a drawing for an Entry Fee Reimbursement of $1,950!
  • Premier slip assignment. The earlier you enter the better the slip we can assign you in Caracol Yacht Club.
You can enter the SHOOTOUT by completing and returning a SHOOTOUT entry form.  Payments may be made by check, credit card or via PayPal.
We are committed to hosting the best billfish tournament in the Gulf and promise to provide you and your team an atmosphere and experience 2nd to none.

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For more information, visit
Captain's Corner
Written by Captain Kevin Deerman
Even though we haven't had the weather to get out fishing in Texas, the bite is on in Isla Mujeres, Costa Rica and Guatemala. If you have a chance to go...there's a good number of Texas boats available in all three locations. Not only is it good to get away and enjoy some nice weather this time of year it can really help to get your crew in sync for our tournament season that's just around the corner!
2016 Club Awards Program
Get involved in the yearlong tournament by submitting a verification form for each catch and release! Click here  for Club Awards Program information and verification forms.
Texas Division
Top Private Boat - Sea-E-O, Owner Terry Edwards - 750 points
Top Male Angler - Chad Creech - 750 Points
Top Captain - Bryan Cardwell - 750 Points
Top Mate - Derek Nichols - 100 Points
Top Yellowfin Tuna - Chad Creech - 29.1 Pounds
Top Wahoo - Stephen Yamin, Jr. - 63 Pounds
International Division
Top Private Boat - Raven, Owner Chris Bays, 4,650 Points
Top Charter Boat - Allure II, Owner Hill Dishman - 62,600 Points
Top Male Angler - Hill Dishman - 13,250 Points

Full complete current results, visit  Club Awards Program.
Sponsors of the Month
Kona Coast Dental Care Chris and Janelle Bays, owners of Kona Coast Dental Care in Hawaii, have been members and corporate sponsors of the Club since 2013.  In addition to their monetary sponsorship, they generously donate to the Club's Annual Banquet and Fun Fishing Day yearly.  Thank you for your support!
Pelican Rest
Buddy and Marita Shultz, owners of the Pelican Rest Marina and the Number 13 restaurant in Galveston, generously donate their beautiful marina and surrounding facilities and staff to host the club's Annual Fun Fishing Day each year.  Thank you Buddy and Marita!
Located in Pompano Beach, Florida, Smith-Merritt Insurance has been a club corporate sponsor since 2014.  We appreciate your continued support!

Please help us thank and support our generous corporate sponsors!
The Learning Curve
Written by Captain Troy Day
As we come out of the cold, windy months and enter the warm, windier months, we caught up with Elite Diesel owner John Bowen for his expertise on the benefits of running your boat even when you can't get out to fish. Most everyone knows that we should be running the boat regularly, but we thought it would be interesting to get the science/mechanical reasons behind it. Here are the reasons John listed:
  • Bringing the motor up to operating temperature evaporates condensation in the oil formed when sitting for a period of time.
  • Gears sitting above the oil level in transmissions get bathed in oil, preventing surface rust from forming.
  • Heat exchangers and aftercoolers stay cleaner - John mentioned to think of them like the boat bottom, running them and bringing them up to temperature cleans and prevents marine growth and scale from forming as badly.
  • Injectors get actuated, preventing corrosion.
  • Lubricates and keeps seals from drying out and becoming brittle.
  • Running the generator under an electrical load prevents wet-stacking that can happen from long periods of no-load rpm, where fuel slips by the pistons into the oil.

It's important to note that John made it clear the need to run the boat, allowing the engines to come up to operating temperature and under load instead of just starting them at the dock, which does more harm than good because of the same wet-stacking issue mentioned above.

News from The Billfish Foundation
The Billfish Foundation
Written by Michael Kelly, Science and Policy Specialist
Can you remember the first billfish you ever caught? For those of us who have been lucky enough to have caught a marlin, sailfish, or swordfish, the memory of our first billfish is perhaps one of the most coveted experiences for any angler. For most, it's a memory full of the smell of diesel, spray of the water, and sore arms pumping as the captain backs down on a lit up fish, gray-hounding and fighting with all its might. Although it's a memory that will be with us forever, many anglers choose to get a quick picture with their first billfish. However, pulling billfish out of the water for a picture may not only be illegal, it may be killing your catch.

Click Here to continue reading about safe practices for handling billfish.  
The Galley
It's crawfish season!  In addition to eating mudbugs by the pound with sides of sausage, corn and potatoes and beer, you can plan ahead and freeze a few pounds of meat for delicious recipes throughout the year after the season has ended.  We hope you enjoy this recipe contributed by Heather Harper.

Crawfish Cornbread
1 Cup yellow cornmeal
1 Tsp baking soda
1 Tsp salt
2 eggs
1 onion, chopped
1 green bell pepper, chopped
1 (4oz) jar diced pimentos, drained
1/3 C vegetable oil
1 C shredded Cheddar cheese
1 (15oz) can cream-style corn
1/3 C peeled crawfish tails
1 pinch of seasoned salt
1 pinch cayenne pepper
1 pinch of garlic powder
  1. Preheat oven to 375 degrees F. Grease a 9x13-inch baking dish.
  2. Stir together cornmeal, baking soda, and salt in a large bowl. In another bowl, beat together the eggs, onion, green pepper, pimentos, vegetable oil, Cheddar cheese, cream-style corn, jalapeno pepper, crawfish tails, seasoned salt, cayenne pepper, and garlic powder until the mixture is well combined. Pour the crawfish mixture into the cornmeal mixture, and stir together. Pour the mixture into the prepared baking dish.
  3. Bake in the preheated oven until the cornbread is lightly golden brown, and a toothpick inserted into the center comes out clean, about 55 minutes. Allow to rest for about 10 minutes before serving.
Click Here to view and print the complete recipe.  
Randy King, President
Jasen Gast, 1st Vice President
Robert Rickett, 2nd Vice President
Randy Bright, Treasurer
Jack Beal, Secretary 
Allan Legge
Brian Yeager
James Helm
John Bowen
Kevin Deerman 
Richard Richardson
Michael Thorn-Leeson, Advisor
T: 409-744-2307, F: 409-744-2313