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  • Martin Eubanks Tribute

    On this weeks show, Bob takes a look back at a good friend of his and the show. We pay tribute to Mr. Martin Eubanks, an avid outdoors man who loved hunting and fishing. Martin Eubanks passed away unexpectedly in 2020 and we at Bob Redfern’s Outdoor Magazine wanted to honor him with what Martin liked to do best: walk behind two bird dogs in the low country of South Carolina and quail hunt.

South Carolina Dept of Agriculture - Certified SC Program

The Sportsman’s Table

Sponsored by the South Carolina Dept of Agriculture – Certified SC Program

  • Bourbon Peach Cobbler | The Sportsman’s Table

    Peach Mixture

    • 3 cup     Peeled and Sliced Peaches
    • 1 Tbsp   Butter 
    • 2 Tbsp   Brown Sugar
    • 1 Tbsp   Vanilla Extract
    • 1 tsp      Salt
    • ¼ cup    Bourbon

    Cobbler Batter

    • 1 cup     All Purpose Flower
    • 1 cup     Sugar
    • 1 cup     Whole Milk
    • ½ cup    Melted Butter (1 stick)
    • 1 tsp      Baking Powder

    Peach Mixture

    Place Tbsp of butter and sliced peaches in a medium high heat pan. Gently move peaches around until butter is fully melted and peaches are coated. Add brown sugar, vanilla, and salt. Stir gently again until sugar begins to dissolve. About one minute. Carefully add bourbon. *This will cause a very small flame in the pan*. Shake pan gently to ease the flame and let bourbon incorporate. Reduce heat to low simmer and let liquid reduce by half. Remove from heat and let cool while you make the cobbler batter. 

    Coble Batter

    Combine all ingredients and whisk together until smooth and free of lumps.

    Pour peach mixture into a greased 8×8 baking pan. Smooth mixture evenly to all edges. Slowly pour batter over mixture. Be sure to cover evenly and to all the edges. Bake at 350 degrees for 30 minutes or until center in stiff only slightly shakes. Serve warm or cold. Refrigerate leftover cobbler covered for 3-5 days.