In a warm winter flood, don’t forget about a little-used tactic nowadays, rolling meat, as barbel love it!

For rolling meat, I like to use a weighted hook. I use either a size 2 or 4 Continental Boilie hook and place a piece of shrink tube on the shank which I then fill with tungsten putty. This adds weight to the meat and allows you to stay in contact and bounce it down river very naturally whilst keeping in contact with the bottom.