Author Archives: BROM

Georgia Quail Hunt Part 2

Here’s part two of Bob’s early quail hunt down at Southern Woods Plantation in Sylvester Georgia. On the Sportsman’s Table, Chef Tom Mullally serves up South Carolina-certified fried snapper recipe.

Georgia Quail Hunt Part 1

Bob heads down to South Georgia to our friends at Southern Woods Plantation for some early winter quail hunting and on this week’s Sportsmen Table we feature a southern inspired tuna recipe.

Kansas Deer Hunting

Bob is in Kansas for hopefully an opportunity to kill a big buck from this part of the country. Also on this week’s “Sportsman’s Table” we feature another South Carolina certified shrimp recipe.

Kansas Duck Hunting

Bob heads west to Norwich Kansas for some early winter duck hunting. On The Sportsman’s Table, we feature a South Carolina certified skirt steak recipe. Plus, a look at Browning’s new Cynergy shotgun.

Santee Stripers with Ricky Drose

Lake Marion, SC
Lake Marion SC

Bob heads to Lake Marion in South Carolina which is part of the Santee Cooper lake system. Joining Bob will be guide Ricky Drose, whose family has guided on Santee for over 40 years. Also on this week’s Sportsman’s Table we feature a South Carolina certified grouper taco recipe.

Ricky Drose at Drose Guide Service 803-460-7717

Southern Woods Quail December 2019

Bob heads again to Sylvester GA and Southern Woods Plantation to hunt quail.

Salmon Salad | The Sportsman’s Table

The Sportsman’s Table returns to Deck 383 right on the Waccamaw River, beautiful setting, and guest chef Jermaine Alston. Today, Jermaine serves up one of his Summer best sellers: Deck Salmon Salad.

DECK SALMON SALAD

Chef Jermaine Alston, Deck 383

Ingredients:

  • 1 piece 6 oz. salmon
  • 8 oz. salad mix
  • 4 slices of cucumber, peeled
  • 4 tomato wedges
  • 5 slices of red onion, cut in half
  • 2 oz. walnuts
  • 2 oz. Candied pecans
  • 4 oz. bleu cheese crumbles
  • 4 oz. balsamic vinaigrette

Procedure:

Cook salmon to medium temperature.  Place 8 oz. of salad mix in a salad bowl.  Top with tomatoes, cucumbers, red onions, walnuts, candied pecans and bleu cheese crumbles.  Place salmon on top, in the middle of the dish, and dress with the balsamic vinaigrette

Best of 2019

End of the year show where we highlight some of the best segments of the show.

Pork Tenderloin | The Sportsman’s Table

Bob’s guest chef for this recipe is Doug Mullally and he’s cooking up a delicious pork tenderloin, the Cadillac of pork meat cuts!