Bob heads to Erie, Pennsylvania for some early summer smallmouth bass fishing. Joining Bob will be guide George Mrozinski. Also on this weeks Sportsman’s Table we feature a pecan encrusted fried shrimp recipe.
Bob looks back at deer season 2019 and preps for deer season 2020. We’ll show some new scouting tools already in place and look at some new techniques being tried for a successful deer hunting season for this year even though it’s only summer.
Bob goes to Georgetown, South Carolina to do some early summer redfishing. Joining Bob will be longtime Georgetown, South Carolina guide and friend Captain Tommy Scarborough with Georgetown Coastal Adventures.
Narrator: On this week’s Bob Redfern’s Outdoor Magazine, Bob heads off the coast of South Carolina to Georgetown, South Carolina, to do some summer redfishing. Joining Bob will long-time guide and friend, Tommy Scarborough, with Georgetown Coastal Adventures Guide Service. And on this week’s sportsman’s table, we feature a South Carolina certified beer poacher fish taco recipe. All this and a whole lot more and it begins right now.
Bob: Holly, man you look good behind that reel. You do not get to do that very often.
Tommy: No. It feels good.
Bob: It does feel good. Now I am telling you.
Tommy: It feels good. We have gotten to where we fish some of these spinning reels, I do not get to fish my reef as much as I used to.
Bob: There you go I am telling you. The beast maybe that is what you have on there is a beast. Folks, welcome to our show this week. I let my good friend Tommy Scarborough, with Georgetown Coastal Adventures, catch the first fish of the day. I would say it was his birthday, but it is not. It is just- It happened to be on his side of the boat.
Tommy: My rod, my fish.
Bob: There you go. Oh, man. We are back down in Georgetown, South Carolina, one of my favorite places to be and again with one of my great friends and Tommy.
Tommy: Not a big boy but just a nice solid redfish.
Bob: Get him man. Get him up here. I tell you what he is a…
Tommy: He is spunky.
Bob: Yeah, he is spunky. Come here now come on, come on, come on, come on, come on.
Tommy: You got him?
Bob: I think so.
Tommy: You want me get it, you got him?
Bob: No man I am doing this part, hang on. I said I would man. Come here! Come here! Come here! You are not cooperating.
Tommy: Hello, male fish.
Bob: Oh yes this is not I am saying this morning. Nice black dot. I will let you remove the hook, there you go. It is a beautiful day.
Tommy: Certified hook date of job.
Bob: It is a beautiful day. Are you gonna hold him come on man, hold him. Put your rod down.
Tommy: Hold me a fish. Got to put my had behind his tail. I always tell people, do not grab them like that!
Bob: Yes. There you go.
Tommy: South Carolina spot tail bass, you have to be able to see that polka-dot.
Bob: You know, you had the magic bait. See you later, mister reed.
Tommy: Thank goodness we got bait quick.
Bob: Now we did, I am telling you.
Tommy: In the old days it was hours at times before we got bait.
Bob: Here let me borrow the rag. Listen Tommy come up here and let us talk this a little bit about fishing, Georgetown… Tell all the folks out there – what can they expect to come and fish when they come down here with you.
Tommy: A whole lot of fun, a whole lot of fish. You know, we fish for everything – king mackarel, redfish, sharks… Summertime like this, people like to come in they like do a lot of shark fishing and that is the biggest, baddest boy around. People from inland, they love shark fish. People like us, we love redfish and king mackerel. You can catch anything there is a lot of tarpon around here, speckled trout, flounder, just depends on what you are after but we are basically a family-oriented company. We want mom and dad and two or three kids or dad and grandpa and four young ones take them out just have a good day of fishing. We do not have to be serious, of course you know, my love has always been fly-fishing but we can not all be that technical.
Bob: Well you know Tommy I tell you – you have a beautiful layout here on your Tidewater boat and all those folks over in Lexington that provide this for you so that is just a great opportunity for folks to come down and experience a great ride but the other thing is coming down to fish with you – it is a pleasure. So folks I just want to say this guy right here if you have not been fishing lately you need to come on down to Georgetown, South Carolina. Things are alive and well down here. Log on to bobredfern.com, and you will find on the top sixteen, you will find Tommy Scarborough and Georgetown Coastal Adventures. Can I have one, can I catch one?
Tommy: Your line is in the water, we will see but let me bait up and see if I can catch another one.
Bob: I may have a better chance with you being out of the water! Are you going to let me have this one again, Tommy?
Tommy: Sure! Okay man.
Bob: Here can pop.
Tommy: If I knew for sure it was a red, I would get it myself.
Bob: You know, I wonder why that you hesitated I know, see. It is either a ray, a shark, or a red.
Tommy: If I think it is a red, a shark, or an oyster toad, I am the most generous person you will ever find.
Bob: You are killing me man, you are killing me.
Tommy: Oh my goodness!
Bob: Listen, how many trips a day are you coming out of this summer?
Tommy: Well, I was going to ease into the summer and ease into the heat and I eased right into running eleven twelves trips a week. I am pretty much booked every day. One thing is, people getting out on short notice but boy there sure need to call time as they start thinking about coming to the beach, they need to go ahead and be calling, because all you good guides if they are worth us much anything, you need to call them in advance.
Bob: Well I mean that is always good practice, especially if you want to come fishing with a guy that knows what he is doing.
Tommy: Fish even love that may cut one going back and look out. Let us see what that fish looks like. If it is bigger than mine, I am not grabbing it.
Bob: Look at this. Well, I think he might be.
Tommy: He sort of looks like it, almost.
Bob: He does, he do not?
Tommy: Kindly saw.
Bob: He does.
Tommy: You are upsetting Bob. You are upsetting. Simmer down, fishy, simmer down. Boy, this Tidewater 24 is a beast.
Bob: It is. It is great to fishing.
Tommy: I have owned everything that floats just about and for the money you can not get much better than this right here.
Bob: Look at that! Oh, man. Awesome! You got him?
Narrator: Stay tuned! After commercial break, we head back to Georgetown, South Carolina for more fishing. Bob Redfern’s Outdoor Magazine is being brought to you today by these following sponsors: Chevrolet, the official vehicle of Bob Redfern’s Outdoor Magazine; by the South Carolina Agriculture Department, it is a matter of taste; By the Old 96 District of South Carolina, come discover the unexpected wonders; by South Carolina embroidery and screen printing, your source for all your promotional product needs; and by the city of Florence, South Carolina. Florence is full life, full forward.
Bob: I have lost two. Do you want me to move that one or is it okay?
Tommy: It might be okay I do not know. You might want to get it anyway Bob.
Bob: Alright, let me get it out this way.
Tommy: Go up here yes or where. I am burned hungry.
Bob: Where I am going to go that way. Got you. Oh, no, I have to go under here.
Bob: Alright, man. Get him, get him, get him. That was pretty good.
Tommy: Like Gump’s box of chocolates right there.
Bob: I am telling you.
Tommy: So men are out there, you do not know what you are going to get. Could be a shark, could be a stingray. Might be a big old tarpon. You just never know.
Bob: Sun is shining.
Tommy: Sun is out, a little sea breeze.
Bob: That is all it takes.
Tommy: Big old bend in this Abu rod. Hear that drag coming off of that beast reel, oh yes.
Bob: Plus, you just enjoy me getting wet.
Tommy: Yes I would hold red a lot on somebody else had to take these sharks home.
Bob: Yes I think you are right that one is a shark.
Tommy: Yes I see it when they hear, look, act like a little black-tip or something they come right up just smack to of…
Bob: That is okay.
Tommy: But you know we are not fishing for fame and glory – I am fishing for fun and that is what most us come for right there – we are addicted to the squeal of the reel. It is a darn stingray! Good God. Now I definitely know I should have given it to Bob.
Bob: I can not believe I missed that one. Bob you know, people across country come here on vacation who never seen these things enough and I have caught redfish after redfish and one of the kids or somebody catches one of these and they more excited over this than a thirty-pound redfish.
Bob: Yes I know. No kidding. You are right because they have never seen one.
Tommy: You want to take the rod now?
Bob: Yes I will look at you better handle that one I got it. Let me move back here.
Tommy: There you go. Have to just bring that stings grew up down.
Bob: I will let the captain do his stuff.
Tommy: Hey come here you. I have done my stuff I made him mad.
Bob: He is not happy, you are right look at him.
Tommy: Look at him, he can got to spit at you.
Bob: Yes look at him.
Bob: Show that war out.
Tommy: He knows you have been eating carrots. You want him fly?
Hey you got to save the hook. All right, you did it.
Narrator: Coming up next, we head to the City Center Market in Florence, South Carolina for a great fish and beer recipe. The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out of state be sure to buy South Carolina-grown meats, vegetables or fruits. Make sure your food is South Carolina-certified. It is a matter of taste.
Bob: Joining me today in downtown Florence at the City Center Market kitchen here is chef Adam Silverman, with Downtown Southern Funk. We have a great recipe for you all. I will tell you what Adam, thanks for being a guest. I love fish and you love playing with your food here at Downtown Southern Funk. Well let us play with this one because I can not wait.
Adam: So this is a great recipe. You are out fishing with the buddies- We are located inside of Seminar Brewery. So we are going to do a beer poached wreckfish taco. Wreckfish was brought in from Merle’s Inlet Seafood, sourced locally through Maypop Farm, Darlington. So all I have done is bring some of the beer to a boil. Does not matter what kind of beer you use, you guys are fishing and drinking, throw one of the cans into a pot and get it boiling. So we are just going to cut some nice thin pieces of this wreckfish . It is absolutely beautiful.
Bob: It is. I mean it is a meaty fish.
Adam: Yes it is great for grilling, frying, roasting, sautéing…
Bob: So, with wreckfish- That is relatively new but a lot of you chefs know what that is. Normal it is snapper, grouper and that is–
Adam: Flounder. Okay so we are just going to take this and just put it straight into the–
Bob: Into the beer.
Bob: Look at that. Alright Adam, we are heating up the tortillas.
Adam: That is right and we have combined our tomato, onion, garlic, peaches and hit it with a little lime juice and we actually do have a local source for citrus fruits. That is Stan Mckenzie, down in Lake City.
Bob: Oh great!
Adam: So we have a little peach salsa and so far we have spent about ten minutes. We are going to take just a little bit of this chilli garlic sauce and mix it into the mayonnaise. Just going to make a nice little…
Bob: Mayonnaise is my favorite thing. Mayonnaise makes everything good.
Bob: And is got to be Duke’s.
Adam: Of course. So we are just going to grab some tongs, take our wreckfish, fall one apart, tender.
Bob: That is okay. Let me slide it out of the way so that the folks can see it, how about that. There you go. Well you know as natural as it would be I believe if I was dunked and cooked in beer I would be a little bit shaky too.
Adam: Tender too?
Bob: There you go.
Adam: Okay, I am going to put that to the side. We are going to take a little bit of some mixed greens that we got from local farmers, just chop that up a little bit.
Bob: It always amaze me how you guys do that without cutting your fingers.
Adam: We take a whole lot of time practicing and we get a whole lot of cuts in the meantime.
Bob: I bet you do.
Adam: So we are just going to put some of these greens on here, going to have a little bit of tomato…
Bob: Color is everything.
Bob: Presentation. Who would have thought wreckfish tacos. Wow!
Adam: Some onion and we are going to top it off with some of our peach salsa.
Bob: Oh wow!
Adam: The nice thing about this you can make this peach salsa day before, chop up your lettuce and your tomatoes so while you are out there fishing and making tacos all you have to do is cook the fish and throw everything together.
Bob: Well it is a great idea because what you combine here is the sweet and the bitter together. Oh look at that?
Adam: A little bit of a zing on top–
Bob: Oh wow!
Adam: And there we go. We have got some beer poached wreckfish tacos.
Bob: Wreckfish tacos. Adam thank you so much for being a guest chef on the show today.
Adam: I appreciate you having me.
Bob: And folks when you are in the great state of South Carolina, stop on in to the city of Florence. This guy right here, Downtown Southern Funk, you need to be there. And, if you would like more great recipes you saw this week and you want to see what else is fresh on the menu, log on to certifiedscgrown.com and see for yourself. We will see you right back here again next week on another great recipe on The Sportsman’s Table.
Narrator: To find out more information on food that is fresher and tastier, go online @certifiedscgrown.com. Buy certified South Carolina-grown products. It is a matter of taste. Bob Redfern’s Outdoor Magazine is being brought to you today by these following sponsors. The South Carolina Department of Natural Resources – life is just better outdoors; Abu Garcia – Abu Garcia fish to win; By Southern Woods Plantation, offering the best in southern comforting quail hunting; And by Santee Cooper Country – discover the natural wonders of South Carolina’s great lakes.
Bob: Yes, I do believe you just got him.
Tommy: He is stroking it. So I say that other one is perfect, low fun-sized but all of a sudden old big daddy just slides in.
Bob: Here he comes.
Tommy: And what month are we in, Bob?
Bob: Oh, it is July. It is hot in the south. That is okay.
Tommy: You hear all these stories about all these places and redfish…
Bob: I know. Most people will tell you that you can not catch a redfish in the heat of the summer, but you can down here with Tommy Scarborough. Look at that!
Tommy: I like these little white rods.
Bob: I am telling you, that Veritas is an awesome, awesome rod. Now I put a Berkley Braid on there yesterday, I just re spool those things thorough beast. So a beast for a beast.
Tommy: I tell you that.
Bob: I tell you.
Tommy: Berkley come a long way with that braid. That is some good slick stuff right there. That is all I use on- Everything I have got is at Berkley Braid. You can not beat Berkley products.
Bob: Oh, my goodness!
Tommy: That is as good as it gets.
Bob: That is a good fish too.
Tommy: If he would come on this way.
Bob: Oh man!
Tommy: It has been a while since we got out here and had some fun Bob.
Bob: I am telling you, you know. We work too much.
Tommy: But you know what we are going to fall right back into it. Never miss a beat, just keep right on staking along.
Bob: Folks, I am telling you, Georgetown Coastal Adventures. If you have not been, it truly is an adventure. Oh my goodness, look at that.
Tommy: You will probably want to grab the leader and grab his tail, Bob.
Bob: I got you.
Tommy: Before I can get the net out at which out. I kind of love watching you that. That is the reason why- If you get a big one, I am just going to get the net out and scoop it.
Bob: You are killing me. Goodness, that is a nice fish. All right, come here. Do not do that. You are killing me. Come here, fish.
Tommy: If we ever do a bloopers section, we are going to have to put that on.
Bob: Oh, my gosh. That thing is a horse. All right man, we are going to have to get the pliers to get this one out or may just have to cut…
Tommy: Yes I have my hook remover right up here.
Bob: You get him, he is your fish. Man look at this you already got me all wet. Look at that oh man! Be careful now, be careful. Look at that. Folks that is Georgetown Coastal Adventures right there. Wow you did good, my friend.
Tommy: We are going to get her back. That is out baby-maker. There she goes. All happy.
Bob: See look at there. Just though of little faith.
Tommy: That is a good fish. That was a good fight, it was fun.
Bob: That was a good fight.
Tommy: Might just have to do that again.
Bob: I know. It was your turn, you were turning the barrel, you were trying to catch a tarpon.
Tommy: I am and I am still trying to catch a tarpon.
Bob: I am just trying to be a good mate. Plus I got my union card. Plus you never did give me my commodore, graduate to admiral card.
Tommy: Yes, I know.
Bob: Well. That is nuts. How do you expect me to get better if you do not promote me, folks again log on to bobredfern.com, go to Bob’s top sixteen and go to this guy’s web page, give him a call, log in and get a trip. You will not regret the opportunity to come down to Georgetown, South Carolina. You did good.
Tommy: That one wore me out. That wore us both out.
Bob: I know, I am telling you. Well, folks, that is our show this week from Georgetown, South Carolina, Georgetown Coastal Adventures. My good friend Tommy Scarborough- Tommy, I tell you what man. Before we do this last cast and then blast tell everybody about Georgetown Coastal Adventures really quick, why they have to come down here. I have to make sure they understand.
Tommy: Georgetown Coastal Adventures is nothing but pure family fun. We have had fun for years and that is what it is all about – catching fish, having fun. Captaintommy.com, 843-546-3543. Give me a call at the house, leave a message, when I get back from fishing, I will call you back.
Bob: There you go. Check Bob’s top sixteen on bobredfern.com, Tom will be there. And as I like to say Tommy, each and every week the outdoors is my passion, I want it to be yours too. We will see you next time. I have to catch another one.
Tommy: Get one more.
Bob: We cannot go yet.
Tommy: I went ahead and got a head start while you were talking.
Bob: I know you did. I am telling you.
Tommy: I did not have to close see I just go on and fish.
Bob. You are killing me man, you are killing me.
Bob is largemouth bass fishing in the state of Florida. First to Lake Toho in Kissimmee, then Bob makes a stop to fish Kenansville Reservoir.
Bob sits down with Larry Tankersly of Abu Garcia to take a look at the new Revo low profile reel.
On this week’s Sportsman’s Table we head outside at the Florence City Center’s Market to cook a sausage pesto wood fired pizza.
On this episode Bob goes smallmouth fishing in North Carolina with Captain Craig Price with Fish On Guide Services. They will be fishing Lake James which is located near Nebo, North Carolina. And on this weeks Sportsman’s Table recipe we feature a true Italian duck and pasta recipe for you duck hunters.
Full Video Transcript
Narrator: On this week’s Bob Redfern’s Outdoor Magazine, Bob heads to North Carolina to smallmouth bass fish on Lake James. Joining Bob will be as go-to guide in the state of North Carolina, Captain Craig Price, with Fish On! Guide Service.
Narrator: On this week’s Bob Redfern’s Outdoor Magazine, Bob heads to North Carolina to smallmouth bass fish on Lake James. Joining Bob will be as go-to guide in the state of North Carolina, Captain Craig Price, with Fish On! Guide Service.
Narrator: Also on this week’s Sportsman’s Table, we feature a great South Carolina certified duck and pasta recipe for you duck hunters or those who are looking for a unique duck recipe. If you love smallmouth bass fishing and you have been looking for a new place to go, then this is the show for you this week, and it begins right now.
Bob: Fish on! Craig.
Craig: All right, get him.
Bob: Hard though. We got him. We got it. I say we got him.
Craig: You got us.
Bob: Folks, welcome to our show today. We’re back fishing with my good friend and longtime guide up in North Carolina, Craig Price with Fish On! Guide Service. Craig, I tell you what, man, we are at a special place today. Lake James up here near Nebo, North Carolina.
Bob: Tell everybody, first of all about Fish On! Guide Service, and this beautiful fishery up here.
Craig: Well, I am based on Lake Norman, North Carolina. But this is the first lake in a chain of lakes that runs all the way down to South Carolina and dumps into the Santee Cooper system.
Craig: But Lake James is made up of one side of the Catawba River, another side the Linville River. We’re actually in the canal that connects the two, just as the sun is coming up looking for smallmouth, white bass.
Bob: Well, I think that we got the further white bass right here.
Craig: All right. Let us see if we can just-
Bob: He is kind of- Kept me here, big boy.
Craig: Nice fish.
Bob: Yes, sir. That is not a bad day. Now, white bass, tell everybody out there what these are in here for.
Craig: Well, the white bass are part of the striper family. As you’ll notice, it has got really faint lines on it.
Craig: We have been on Lake Norman a couple times, kept catching the hybrid stripers. And that is the other part of the hybrid.
Craig: In a hybrid striper. They are bred in captivity, stripers and white bass. They are native to these rivers and impoundments, and they handle our hot water conditions in the summer much better than true stripers do.
Bob: Well now, to be honest with you. Those things get pretty big.
Craig: The hybrids?
Craig: Yeah, they can get big. I think the state record North Carolina is 17 pounds.
Craig: Which would be really sporty fish. They are really good swimmers, little more football-shaped than a true striper.
Craig: And when they get going sideways, you know it. All right. Just feed him out about 50-60 feet behind the boat.
Bob: All right, man.
Craig: We just got to set up with a couple of free lines out the back. Very light weights. Couple of down rods in the forward position, and we are just working around a little point here close to the boat ramp. See if we can put a few fish in the boat before we venture out into the main lake.
Bob: Well, folks, I am fishing with Abu Garcia spinning gear. This is the MGX, and of course the Veracity light line rod here, with actually 8 pounds test riling. So I kind of went light today. Number two fusion circle hook. Basically, the rod and reel outfit is really, really light so you do not really have to have some way of rope in order to catch these fish up here. Craig has got everything pretty much set. The weather is great. Less 1 mile [inaudible] sun is coming up. Hey, more fish to come.
Craig: Fish On!
Bob: Get him, Craig. I am trying to get some of this chop little tap water boat. Oh, man. Could be the smallmouth we are looking for? Is it?
Craig: I think so. Big bend to the rod.
Bob: They sure are starting to bust a little bit on top. I am trying to catch him here asleep. Come on, Chapo. Do your trick. You need help? You good?
Craig: I think I’m good.
Bob: All right.
Craig: He is still swimming.
Bob: I am good. I am just waiting for him to come up again.
Craig: Take it easy on her.
Bob: Come on, hit it. What you got?
Craig: Little smallmouth.
Bob: Do you, really? Awesome.
Craig: Yes, sir.
Bob: The net.
Craig: Hit that little-
Bob: Okay. Smallmouth Lake James. The record that is what was bust in tap water?
Craig: Yes, sir. Exactly what they are.
Craig: Come down here, Junior.
Bob: You got the first smallmouth of the morning. Okay, that is all right. That is all right.
Craig: He ate that bait, but good.
Bob: Come on.
Craig: Lake James smallmouth. Pretty.
Bob: I tell you what. Folks travel all over the country for smallmouth bass. To include Bob Redford, you know, from Lake Erie all the way up into Lake Ontario, but you do not have to go very far. You just go to North Carolina. Yeah, you can go north, but North Carolina Lake James Fish On! Guides Service.
Bob: Oh, great. Fish On! brother.
Craig: Come on, man.
Bob: Right, right, right Fish On! Come on, smalley. Be a small.
Craig: Oh, yeah.
Bob: That is a nice smallmouth.
Craig: Very nice. Yes, sir.
Bob: I will even let folks look at him in the water. Look at that. Oh, wow. Come on. Come on up here. Oh, yeah. Oh, wow, Lake James. Man, who would have thought? And I will stop playing around. I know you are being nice. Bob get him over to the dead.
Craig: That is a little more indicative of what we are looking for.
Bob: Wow, man. Nice. Come here. Come here. I am just going to take your picture. We are just going to take your picture.
Crig: That is what we are looking for.
Bob: Oh, yeah. Yes, sir. And circle hook did its job. Come on, now. In fact, amaze. Did it just a little bit too good. Oh, wow.
Craig: That is pretty.
Bob:Pretty little smallmouth right there. [inaudible]
Craig: [inaudible] real deformity there.
Bob: That is kind of, do not he? Got a little [inaudible]
Bob: Okay. Well, that is all right. Well, we let him go. But anyway…
Craig: Good job. That is what we need.
Bob: Here we go. Catch him again. Folks, stay tune. When we come back, more Smallmouth fishing from Lake James, North Carolina. Alright 16 pool.
Narrator: Bob Redfern’s Outdoor Magazine is being brought to you today by these following sponsors. Chevrolet, the official vehicle of Bob Redfern’s Outdoor magazine by the South Carolina Agriculture Department. It’s A Matter of Taste by the old 96 District of South Carolina. Come discover the unexpected wonders by South Carolina Embroidery & Screen Printing, your source for all your promotional product needs. And by the City of Florence, South Carolina. Florence is full life, full forward.
Bob: Oh, yeah. Well folks I tell you what, I am reeling up this one. It looks like this is another smallmouth. I got to tell you this Ugly Stik carbon, these are brand new out-of-the-box from Pure Fishing and Ugly Stik. These are just a great tool to have on the water, and I have got it married up with an Abu Garcia MGX 30. All right. Come on, smalley.
Bob: This combination right here is just a wonderful combination to have and I have got Triline, and I downsized my line. I’m fishing Berkley Triline 8 pound test just to lighten it up a little bit. Again, this is the MGX 30 by Abu Garcia and the Ugly Stik carbon right here. Great handling. It just feels good in your hand. You got a great flexible tip out here for this lake. So just like all the great products from Ugly Stik, and Abu Garcia, and Berkley. These are the ticket. Okay, Craig.We got to get him reloaded.
Craig: Get them back out there. [inaudible]
Bob: Yeah, I think I do.
Craig: That is a nice one.
Bob: Really nice smallmouth. Look at them red eyes. Oh Gosh.
Bob: Yes, sir. [inaudible] Here we go. Fish On! Craig.
Craig: Fish On! [inaudible]
Bo: Hit me. It is a good thing you you put that free lines back there. Make America fish again. Fish On! Guide Services, Denver, North Carolina. Here it comes. Look at that. I will even dip him for you.
Craig: Serving him. There they are busting out there in front of us.
Bob: Nice it is. I know you are trying to fish, trying to guide. We let him go. Come on.
Craig: Pretty fish.
Bob: Okay now. Let’s tell all the folks out there about Fish On! Guide Services. I know you have been on the show before. We love showcasing but we have never been to Lake James. One of the things I want to really focus on is all the places in North Carolina. You take your clients? It is not just Lake Norman, okay.
Criag: No, it is not. We are lucky the Catawba River, this is the first Lake on the chain starting up in the mountains of Western North Carolina. It goes all the way down the lake before below this. Lake Rodhiss, then Lake Hickory, Lookout Shoals, Lake Norman, where I live, Mountain Island Lake, Lake Wylie, Lake Wateree on down and South Carolina. So, we have got 9 or 10 lakes just on this river. They are all a little different but diverse fisheries.
Bob: But you have fish them all?
Craig: I have fish them all and do some ensure saltwater fishing North and South Carolina and even go to summer to South Carolina lake for striper fishing.
Bob: Well, let me tell you something. I have got to thank you Fish On! Guide Services. Folks, listen, log on to Bob stop sixteen, you’ll find Craig and his guide service right there. You never know where we are going to end up. We are going to fish, hopefully, all of the chains that this guy fishes. Stay tuned, will not you? We got to get more fish, okay? I love these small mouth, man.
Bob: Folks, listen, you saw me use the Ugly Stik carbon in the spinning, but I also wanted to show you that I have got the Ugly Stik carbon in a baitcaster 7 foot medium light action, and I have got a mount with an Abu EXD baitcaster reel with Berkley Triline sensation and 12 pound test, and I have been throwing the Berkeley Chapo. Although have not it thrown it that much because we have not had that many smallmouth busting tap water, but I will throw it and I will keep throwing it until I do get one of that hit. But I just wanted to show you that there are two options. You got the bait caster Ugly Stik carbon and then you have got the spinning version. I tell you what, log on to uglystik.com and you can find a very good rod and reel outfit for your very own. Folks, stay tune. When we come back we are heading over to the Sportsman’s Table for another great recipe this week. All right, Craig. You said 14?
Craig: 14, boy.
Narrator: The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out-of-state, be sure to buy South Carolina grown meats, vegetables, and fruits. Make sure your food is South Carolina certified. It’s a matter of taste.
Bob: Joining me this morning is my guest chef, Alessandro Salaris, from [inaudible] Did I say that right?
Bob: Awesome. I’m not even Italian. But we are at the City Center Market here in beautiful downtown Florence, South Carolina with a recipe. I know all you outdoors man out there are going to love. Pasta, a duck?
Chef: Yes. It is a very old Italian dish and I thought about coming in in town and said why don’t you put the thing together, you know, we have a lot of ducks around here and we actually make our own pasta in the house. Fresh everyday. And I say, “Okay, let us do it duck.”
Bob: I can not wait. This is going to be first.
Chef: So what it is going to be, it is very simple. So we are going to have herb.
Bob: Like most Italian dishes.
Chef: Onion, carrots celery and garlic. Then we are going to use fresh herbs like rosemary and bay leaf. So how this is going to work is we are going to take our duck and put it on a pan.
Bob: [inaudible] So we are cooking the whole duck?
Chef: Yes. Then what we do is very simple. We throw all the vegetables all inside.
Bob: You’re right. It can not get any simpler than that. I could even do that.
Chef: everybody can do that. it is a very easy recipe as just time on it, but it is very easy. Everybody can do that. Then, garlic. Then, we put in salt and pepper there. You can always adjust on salt and pepper.
Bob: Folks, if you want a copy of Alessandro’s recipe just log on to bobredfern.com. [inaudible] that is a wonderful Italian restaurant. Look at this. Oh, wow.
Chef: Drop the olive oil extra virgin from Italy. That is ready to go in the oven. Could you please?
Bob: I’ll be glad to.
Chef: I will open the door for you.
Bob: So it is going in the oven for what temperature and how long?
Chef: It is going for 400 degrees for half an hour. After half an hour, you just put your white wine and the vegetable broth, and then you close it. You cover the duck for another hour and a half and wait there.
Chef: Now, this is the finished product. This is the sauce. After we cook in the oven we, separate all the meat and we put the vegetables together like you see with food processor. We create the sauce, we adjust the salt and pepper, and then we cook the pasta, and then you put her in and saute with the sauce.
Bob: Oh, wow. This is really a unique recipe.
Chef: Thank you. It is very delicious. After you saute-
Bob: Do you mix dark and white meat from the duck?
Chef: I use all the duck, everything. You see, you just plate it.
Bob: Smells delicious. I know, folks, you can not smell it on TV, but I can. Contrary, a lot of folks do not really know just how good duck is. I mean it really is. Especially fresh pasta.
Chef: Italian fresh pasta.
Bob: No less.
Bob: Right here in downtown Florence, South Carolina.
Chef: Then, we decorate it with some tomato. Piece of garnish, couple bay leaves Then we got or plate and some parsley. They would never miss on an Italian dish. Some extra virgin olive oil. Finish. Here we got our plate.
Bob: That is a dish. Thank you so much. We wish you the best of luck. I tell you what, folks, come on down to downtown Florence when you are visiting state of South Carolina. You want more great recipes like you saw today? Stop on by, I tell you what. Or log on to certifiedscgrown.com and see what is fresh on the menu. We will be right back here again next week with another great recipe on the Sportsman’s Table.
Narrator: To find out more information on food that is fresher and tastier, go online at certifiedscgrown.com by certified South Carolina grown products. It is a matter of taste.
Narrator: Bob Redfern’s Outdoor Magazine is being brought to you today by these following sponsors: the South Carolina Department of Natural Resources. Life is just better Outdoors. Abu Garcia, Abu Garcia fish to win by Southern Woods Plantation, offering the best in Southern Comfort in quail hunting. And by Santee Cooper Country discover the natural wonders of South Carolina’s great lakes.
Bob: Yes, sir. Look what I am talking. I am sorry you missed that. That thing was skyrocket.
Craig: He aired it out.
Bob: Yeah, he did.
Craig: That was excellent.
Bob: Gosh. I love catching small mouth. Look at that.
Craig: That is a pretty one.
Bob: My Ugly Stik carbon. Look at here. When was the last time you caught a smallmouth bass like that? Especially down south right here. Lake James in Nebo, North Carolina. My good friend, my guide, and the guy that we always go to when we go to North Carolina, Captain Craig Price with Fish On! Guide Service. Check him out. Bob stop 16, and I tell you what, you will not regret that trip. All right, Craig.
Bob: Well, folks, listen, I tell you what- you see that smallmouth come out of there. Well, folks, I tell you what that hass been a wrap for our show today here up on Lake James, up near Nebo North Carolina with my good friend, Craig Price, Fish On! Guide Service. Wow, man.
Craig: Nice one. That is the best one today.
Bob: You know, I tell you what, you never know where we are going to end up. Fishing is awesome up here. Okay, I know I say awesome a lot. But that is because I mean it. And that is the fish.
Craig: He has got that hook right look bottom line.
Bob: He is one for the books today. Smallmouth. North Carolina. Who would have thought right here on Bob Redford’s Outdoor Magazine. It is always I like to say each and every week, the outdoor is my passion. I want it to be yours too.
Craig: Bob, thank you for a great trip.
Bob: Make America fish again. There we go. Smallmouth, yeah.
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.
Full Video Transcript
Voiceover: On this week’s Bob Redfern’s Outdoor Magazine, Bob takes a look back at a special friend of the show, Martin Eubanks, who passed away unexpectedly earlier this year. Also on this week Sportsman’s Table, we go to the City Center Farmers Market in Florence, South Carolina for a South Carolina Peach Cobbler recipe. All this and a whole lot more this week and it begins right now.
Bob Redfern: Welcome to our show this week. I would like to dedicate pay tribute to a good friend of mine who has been a special guest on this show over the past several years, Mr. Martin Eubanks, a recent retiree from the South Carolina Department of Agriculture. He unexpectedly passed away a few months ago. Martin was, well, an avid outdoorsman and everything outdoors was what Martin was all about. You know, I can remember how we spent many early mornings chasing turkeys down in the low country or walking the woods on a hog stalker enjoying the beautiful Covey Rise of quail on a quiet cool South Carolina morning. Martin left a tremendous impact on everything he touched and his life and career was spent promoting agriculture in the great state of South Carolina. His career at the Department of Agriculture was a lifelong passion and support of our great farmers statewide. In addition to turkey and deer hunt, Martin love to get behind good bird dogs and chase bobwhite quail. You know, several years ago, he and I had the chance to link up and do just that. So on this week’s show, I just wanted to take time to look back at a beautiful day in the woods with Martin as my wingman of what was to be our last quail hunt together. Let us take a look.
Bob: Hi, Mart.
Martin Eubanks: Let us see what he does.
Bob: What are you thinking, Drake?
Martin: Alright, Drake. Go.
Bob: Nicely done. Nice shot. Nice shot.
Martin: I rush that first on a little bit.
Bob: It is always good to have a good wingman on the left, on the right.
Martin: I rush that first a little bit. Got a little excited.
Bob: Yeah. But, folks, listen. We are hunting in the Low Country, South Carolina today. My good friend, I tell you what. My wingman today is Martin Eubanks. He is assistant Commissioner of Agriculture for the South Carolina Department of Agriculture here. Great outdoorsman, but you know, Martin I tell you what. Nothing gets finer than to be in South Carolina on morning.
Martin: I tell you what. Beautiful day to be outside and just lucky to be here on a farm in South Carolina where they allow folks to come hunt and you know, while they are working the land and farm and it is just great day to be here with you, Bob.
Bob:Well, listen. I am glad you are all target, man. Let us go see if…
Martin: See if we can do a little better next time and get him in one shot.
Bob: Yeah, actually, we got to Cecil, Hank, Drake. I mean, yeah.
Martin: I see. What could be better?
Bob: It cannot be. All right. He is getting a little birdie. Martin, I will tell you. Cecil has got some great habitat here.
Martin: Oh, yes.
Bob: This is gourd quail hunt habitat.
Martin: Beautiful Woods.
Bob: Yeah. And folks, we will talk a little bit about our location and destination, but if you want to know where we are, we are down in Lodge South Carolina Williams Hunting. Log on to Bob’s top 16 at our website, bobredfern.com. Plug in. Cecil, can book you with a quail hunt. I am telling you that you will never forget. Okay. Yeah, okay.
[next video playing]
Bob: I do not think he is ready. What do you thinking, Hank? Look at that. You know, Martin?
Bob: Down right there. Boom. Whoo! Maybe more there, Martin. Get reloaded, brother.
Martin: I am working it.
Bob: How many you got down over there?
Martin: One drop.
Bob: Okay. I got one drop on the right. Yeah, that is true.
Martin: Got a point right here, too.
Bob: Up. There go take it. And he is down. Okay. Nice. Got it. Let us go fetch him up.
Martin: Hey, he just flew off. He is hit.
Bob: It is all about you on the left side.
Martin: And get him make a shot.
Bob: Yeah. Hey, I can see someone go make it easy for you.
Martin: I got a little conflict here. I got a bunch of tree. That is going to be any risk.
Bob: No excuses. There we go. I helped. It is shake and bake.
Martin: Good job.
Bob: No, I am telling you.
Martin: I think we whacked them.
Bob: Listen to him some this high flying birds this morning.
Martin: Yeah, they are moving. The way we like it.
Bob: I am telling you and you know, you are sporting that new Browning.
Martin: Yeah. This was the 725. It is fill gun. Beautiful little shotgun. Nice engraving. 26 inch barrel, throws up great. I mean, when you pull it up, it is their, folks, and I love it. Great little bird gun around the 725 brown [inaudible] I think.
Bob: You are styling a profile, man. Let us go get some more birds here. Oh, we got one right there. Look here. Oh, yeah, okay.
[end of video]
Bob: Folks, stay tuned. When we come back, more quail hunting action from the low country of South Carolina with my good friend Martin Eubanks.
Voiceover: Bob Redfern’s Outdoor Magazine is being brought to you today by the South Carolina Department of Natural Resources. Life is just better outdoors by Berkley. Berkley -Your fish, our science; by Southern Woods Plantation, offering the best in southern comfort and quail hunting; and by Santee Cooper country discover the natural wonders of South Carolina’s Great Lakes.
Martin: Shot, Bob.
Bob: Got it.
Martin: Good shot.
Bob: Got it.
Martin: Well done.
Bob: All right. Are you ready? What do you got, Hank? Yes, sir.
Man: Go, Hank. Pick him up.
Bob: Yes, sir.
Martin: Well, that was fun. You are shooting. Bob.
Bob: Hey, nice. Nice. Nice single rise right there. What do you got in there, Hank? Hunting with Hank this morning. Look at there.
Martin: That is pretty.
Bob: Drake says I want in on this too. There they go. There we go.
Martin: We shoot.
Bob: South Carolina snow.
Martin: You had him fold it up before he came clear on me.
Bob: Well, he was trying to climb over neath that wax myrtle on me.
Martin: He was climbing. So…
Bob: He was steady climbing.
Martin: Bird flying good on this nice cool morning..
Bob: Yes, they are. Nice, cool morning. The dog work is great.
Martin: A lot of fun. Cecil does a good job.
Bob: Let me slide to the right over here, Cecil. You can get Drake in there. All right, Martin, how are you on the left, brother? There you go.
Martin: Good shot. Whoo.
Bob: I will tell you what. I almost lost him in the trees. It is a good thing I had to shots, Martin. That is right. Well, that is why they make that second [inaudible]. Gun is good You just want to shoot that second mount sometimes.
Bob: You know, I will be honest with you. It is always good bird hunters have as excuse. I lost him a little bit on that coming around that tree and then these two got my way and I had to catch up. Anyway…
Martin: Ladies and gentlemen, that is a short way of saying he missed the first shot. But he made up for it.
Bob: Beautiful point, Cecil. Martin. Take him, brother. We got some great low country action this morning. Even Drake is having a good time.
Martin: I hope you got that double on camera.
Bob: Yes, sir. Yes, sir. Woohoo! Nicely don.
Martin: You kill the two?. You knocked two down, Bob.
Bob: Yes, sir.
Martin: I did, too. Double double.
Bob: That was a great Covey rise right there.
Martin: Yes, it was. Awesome.
Bob: All right, let us do it. There she is. There she is nasty one.
Martin: Yes, he has got out at the edge of the field.
Bob: Let me slide a little bit left. And Martin, I do not want you to claim handicap over there on the right now.
Martin: Well, I am shooting through all the brush and I will just so…
Bob: There you go. Take it. Nicely done, Martin. Nicely done. There she goes. [inaudible]. That is a girl. Yes, she is locked. Look at that in there. Yep. Whoo! Got two down.
Martin: Well, I miss my second one. I got the first one.
Bob: There is always one left. As our guide always says.
Martin: Oh, that was good little rise.
Bob: That was awesome right there now. Right here where they were supposed to be
[end of video]
Bob: Folks, when we come back. We are going to have another great recipe on the Sportsman’s Table this week.
Voiceover: The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out-of-state, be sure to buy South Carolina grown meats, vegetables and fruits. Make sure your food is South Carolina-certified. It is a matter of taste.
Bob: Joining me today and downtown Florence at the City Center Market. Kitchen is Chef Johnathan Polson with Victors Restaurant,a mainstay, a landmark here in downtown Florence. Johnathan, I got to tell you. It is a pleasure to have you here as a guest chef on the show today. But I am really excited about the recipe. Tell us about that.
Johnathan Polson: Yeah, it is good to be here, Bob. Thank you for having us and thank you for showcasing Florence. We are going to go very, very, very simple peach cobbler for you, guys. Something anybody could do at home. Very simple ingredients, very easy procedure. What I am going to do is I have got about three cups chopped peaches. I am going to add those to the pan with about a tablespoon of butter.
Bob: Now, you know, I have to tell you, Johnathan, I have never believe I have ever seen a cobbler started in the frying pan.
Johnathan: Yeah, what we are going to do is we are going to try to get a little caramelization on these peaches real quick.
Bob: Okay. I got you.
Johnathan. We are actually going to then deglaze them with a little bit of bourbon once we get down.
Bob: I tell you. Whiskey is always good.
Johnathan: You cannot really go wrong with it. You cannot really go wrong.
Bob: There you go. Now, you, guys, you have this at Victors. You are a landmark. Okay, what? Twenty plus years in downtown Florence?
Johnathan: That is correct. We have been in Florence for about twenty years. We are currently located downtown Florence. We are in the lobby of Hotel Florence and we have been there about seven years now. It is nice to be downtown. It is nice to see the growth going on down here as well.
Bob: Yeah, man.
Johnathan: So once that butter kind of incorporates a little bit, we are going to add a few more ingredients. We are going to add some brown sugar. We are going to add a tablespoon of vanilla. we are going to add a pinch of salt.
Bob: I just got to have a little bitterness, too.
Johnathan: A little bit.
Bob: Now, folks, if you want a copy of Johnathan’s recipe and more about Victors, just log on to bobredfern.com and we will have it posted right there under the Sportsman’s Table. Oh man, I take it that there is folks love fresh peach cobbler.
Johnathan: Yeah, and it is a great mainstay here in South Carolina, you know. Technically we are not the peach state, but I think a lot of people in South Carolina including the Department of Agriculture would argue that. Maybe we are the peach state.
Bob: I think so. Okay, I think peach for peach. I think we produce more peaches than Georgia.
Johnathan: We do. We do.
Bob: Look at that. Oh, man. The Flames.
Johnathan: Yes, we are going to put a little bit of flame on there and be careful. You can se, almost burned myself even as experienced as I am. And what we are going to do is we are just going to let that simmer just a little bit just to cook some of the alcohol out of it. That way, you know, we know it is safe for your kids, safe for your granny. Everybody can have a little bit of it. It is going to be all right.
Bob: And I tell you what, on Johnathan’s behalf, okay, bourbon is for cooking, not for drinking. Okay? So just remember that.
Johnathan: We are just going to let that reduce down just a little bit. Once it reduces by about half and kind of makes a little syrup on it, we are going to cut it off and we are just going to let it cool for a minute while we mix up our cobbler batter. All right, Bob very simple cobbler recipe. This is basic one to one to one ratio. One cup flour, one cup sugar, and one cup of milk. We are going to add a little bit of melted butter in there because we are in south and everything needs butter.
Bob: Yeah, listen. It always gets better with butter.
Johnathan: Now, we are just going to whisk this up real lightly just to get some of the main lumps out of it. If it is a little lumpy still, it is not a big deal. And Bob, as I pour this over here, if you do not mind just grabbing each one and throw them in the oven for me.
Bob: Oh, I will do it.
Johnathan: We are going to cover them just to the rim of these little pans that I have here.
Bob: All right, I can do that in a heartbeat. That is something I could do. Now, I cannot cook, but I sure can eat and I can help. All right. That is awesome. Look at that. Now, how long are they going to stay in there?
Johnathan: They are going to go in for about twenty minutes or at least until the center is nice and firm. You just do not want it to be liquidy anymore.
Bob: All right, John. I will do my part here both.
Johnathan: Yes, sir. Go ahead and bring them over to the table for us. Everybody knows you cannot have cobbler, we will a little bit of ice cream over that. So we are going to finish these off just like that.
Bob: Yep. Got a little bit of that heat at the backdrop.
Johnathan: And right there, we have Bourbon Peach Cobbler a la Mode.
Bob: Delicious. Johnathan, thank you so much.
Johnathan: Yes, sir. It is a pleasure being here.
Bob: I really appreciate it so much and folks, listen. If you are in downtown Florence and the beautiful state of South Carolina, you want to test more of these great recipes. Come on down to downtown Florence here at the City Center Market. Victors will be right there and I tell you what, if you also want to check on what is fresh on the menu, log onto certifiedscgrown.com and see it for yourself. And we will be right back here again next week with another great recipe on the Sportsman’s Table.
Voiceover: To find out more information on food that is fresher and tastier go online at certifiedscgrown.com. Buy certified South Carolina grown products. It is a matter of taste.
Voiceover: Bob Redfern’s Outdoor Magazine is being brought to you today by these following sponsors: Chevrolet, the official vehicle of Bob Redfern’s Outdoor Magazine; by the South Carolina Agriculture Department – It is a matter of taste; by the Old 96 District of South Carolina – Come discover the unexpected wonders by South Carolina embroidery and screen printing. Your source for all your promotional product needs.; and by the City of Florence, South Carolina. Florence is full life, full forward.
Bob: All right. Hi Martin.
Martin: Let us see what we can do.
Bob: I am telling you. I think we are in, yeah.
Martin: Right here on this edge. They have been feeding in here this morning.
Bob: Yes, sir. I think we are wind and birds here. Yeah, she is close. I would doubt it. Let me slide left over here. I am going to get in the handicapped area, Martin. In the handicap area.
Martin: Whoa whoa!
Bob: There is one.
Martin: Nice single.
Bob: Where there is one, they got to be more. There is one. All right. I got a mark on. You may have to slide around that tree over there, Martin. Gotcha. I think, too. Okay, Drake, me and you are amongst the briars here.
Cecil: Everybody ready?
Bob: Yes, sir.
Cecil: Go on, Drake.
Bob: Nicely done, Martin. Nicely done.
Martin: I shot where it was, not where it was…
Bob: That was headed to a restaurant near you.
Cecil: There you go. There you go.
Bob: Got it. Man, that was a nice Covey rise right there now.
Martin: That was a good rush?
Bob: Yes, sir. Awesome.
Martin: I will try to get loaded up. Found them for I was ready.
Bob: I got two out of that one. You get one?
Martin: No, not on that one. I looked in the wrong way. I shot twice. Oh, I love shooting this brownie.
Bob: Got to be more. We are great go. Oh, there it go. Dale whoo. Wow. Wow, [inaudible] Wow. What a [inaudible].
Martin: I am working on it. I am good.
Martin: Cannot get the safety off of the kiln.
[end of video]
Bob: I hope you enjoyed our look back with Martin Eubanks. You know, Martin was a wonderful father, husband, grandfather and a true friend. I just thought this would be a fitting way to remember a man who I will personally Miss. I do hope you enjoyed our tribute to Martin Eubanks this week. Martin was a true outdoorsman who loved everything nature could offer. Whether it was on the water or in the woods, Martin always loved being out there. With over thirty years of dedicated service to the South Carolina Department of Agriculture, Martin will always be remembered as a friend of every farmer in South Carolina. I am glad we had this time to pay tribute to Martin and look back at what he enjoyed the most, the great outdoors. Remember, the outdoor is our passion. I want it to be yours, too. We will see you right back here again next week.
Bob is in Latta, South Carolina to visit with the Palmetto Quail Hunters who are dedicated to not only the sport of upland bird hunting and quail hunting but also showcasing bird dogs with field trials that they run all across the state.
Bob heads to Santee, South Carolina for some striper fishing with longtime guide Stevie Pack with Pack’s Landing. Also on this week’s show, we feature a new line of Berkley Power Baits. Then on the Sportsman’s Table, it’s a South Carolina certified crab cake recipe that you don’t want to miss.
Bob heads to Lake Norman in Charlotte North Carolina for some striper fishing. Plus, we introduce you to some new fishing baits from Berkeley fishing. Then on this week’s Sportsmen Table, we feature a South Carolina certified fish recipe, Wreck fish.