Bob is in Sylvester, Georgia quail hunting at Southern Woods. Joining Bob will be South Carolina Senators Brad Hutto and Thomas McElveen, who will discuss importance of preserving the natural resources in the state of South Carolina.
Bob is in the swamps of SC hunting racoon with two veteran coon hunting guides and their dogs.
Bob is back at H.Cooper Black Field Trial facility to see more field trail action with the French Brittany.
Bob heads again to Sylvester GA and Southern Woods Plantation to hunt quail.
Full Transcript
[Announcer] On this week’s Bob Redfern’s Outdoor Magazine, Bob heads to Sylvester, Georgia to do some quail hunting at Southern Woods Plantation! And on this week’s Sportman’s table, we feature another South Carolina certified recipe! All this, and a whole lot more, and it begins right now!
Oh man, It’s been a great day. We shot this hog. Look at that, wow! Lemme hold that thing!
[Man] Nice!
Well folks, welcome to Bob Redfern’s Outdoor Magazine. This week, we are back down in South Georgia and I’ve got some special guests, and I’ve got a great guide. I’ll tell you what, when we are at Southern Woods Plantation in Sylvester, Georgia, I always like to bring some of my best friends down here. And I’ve got two of the best that I know in the country who love bird hunting, who love the outdoors, and let me introduce the guy right here. To my immediate left, there’s Mr. Jim Rockmore. He is a CEO and President, he is a Georgia boy actually, but he lives in Orangeburg, South Carolina. He is the CEO and President of a Super-Sod, and you all have got grass in your yard, he probably helped put it in there! Then, the guy over here on the other side is the Commissioner of Agriculture for the great state of South Carolina. A good friend of mine for years, I’ll tell you what, this guy absolutely SC certified and I tell you what, he’s got so many great programs that’s Mr. Hugh Weathers. And then on the other side over here is our guide premier today, Newt Hughes from down here Southern Woods Plantation. I tell you what, guys, I just want to thank you all for having the opportunity to come down here and be on the show today.
Good to be here, Bob.
Hugh, I tell you what, I just have to ask you before we get started here, I know your love of the outdoors as a youngster growing up, okay. I know all about this guy too, we’re going to ask him. From your perspective, just how important is your job now as the Commissioner of Agriculture? And agribusiness and all those kind of things, but I mean that’s one of the premier things that you have done since you’ve been in office.
Well, it’s where agriculture happens, outdoors. For so many of our farm families across the state who make their living in agriculture in so many different ways. Really, I’ve got the best job in the state. I get to work with these people, to experience their livelihoods, and help create opportunities for them. But you are right, the outdoors is where it happens in agriculture, no matter whether you are growing sod or sweet corn, and just getting to work with those farmers is a real privilege.
Well, and you brought a good friend of yours that you’ve grown up with from Orangeburg right here. Jim, I’ll tell you what, it’s just a privilege to have you join Hugh and I today, and I tell you what, you’re a guy after my own heart. Shooting a 410 Browning, it don’t get any better than that, okay, you got Browning, the best there is. But you know, Jim, just growing up here in Georgia and then moving over to South Carolina, of course, that’s where home is. You’re such a big outdoors man, okay, and I know it’s so important to you as well, conservation and what we are about to do today.
Well, it is, there is no better way to spend the day than behind a bird dog with good friends, and it’s just great. You just look around at the peace and tranquility and the beauty of the Lord’s creation. It’s just unbelievable, and to be able to be outside and be a guest of both of y’all is just a special privilege, and thanks for having me, I look forward to a great day with Newt, I know we’re gonna have a good time and kill some birds.
We are, that we are. Hugh.
All right, brother! Let’s get behind them dogs Bob. Bob, it’s all up to you now! All right folks! But I tell you what, Bob Redfern’s Outdoor Magazine, Southern Woods Plantation, great friends! Guys on my right and my left, listen, stay tuned cause I’m telling you it is going to be some action you’re always going to remember. Find them! Oh look at there. Oh my goodness! Oh wow! There we go! Look at that! There’s South Georgia snow. Get reloaded boys!
[Hughes] Bring it in, Bill.
There you go, take it! Nicely done Jim! Nicely done! Yeah! Yeah, they always do that! They always do that! Got two down there. Good shooting, guys! Good shooting! Great shooting! Let’s get reloaded ’cause I think the boys say there’s more in here. A little more in here. Here he comes, we got to wait on the man. They may have got out of there. There he goes! Nice! There he goes! Get reloaded, boys! Get reloaded. There we go! Take him! There he goes, Hugh, get him! Nicely. There we go, all right, awesome! Awesome! All right. Jim, now I got to tell you man. Both you guys, huh? You’re out a lot here, I can tell! You guys have been getting on the circuit a little bit! Listen, tell me just real quick about Super-Sod and what that’s meant to you your whole life. I know this outdoor business is huge, but that’s something I want our viewers to know about because the business that you’re in, we all need grass. Look at that! Hugh’s still knocking them down! I’ll go talk to him in a minute. But tell me a little about the business.
The Super-Sod Company started in Lakeland, Georgia, 40 miles south of here. I moved to Orangeburg 35 years ago. We’re in three states; North Carolina, South Carolina and Georgia. We ship more sod than anybody in the world. We shipped out 18,000 tractor trailer loads this year. It’s a big logistics business. Most of our grass goes in somebody’s yard. Our team is all from Aycock. A hundred people are unbelievable how they sell, how they deliver, how they take care of it. And like this business it’s quality and service if you wanna stay in business. And I think that’s been our key to success. This is my 51st year working with the company. I started planting grass when I was 13. So 51 years, I’ve loved every day.
[Announcer] Stay tuned after commercial break we head back to Southern Woods for some more quail hunting on this week’s Bob Redfern’s Outdoor Magazine! Bob Redfern’s Outdoor Magazine is being brought to you today by these following sponsors; Chevrolet, the official vehicle of Bob Redferns Outdoor Magazine. By the South Carolina Agricultural Department, it’s a matter of taste. By Browning. Browning, the best there is. By Wacca Wache Marina and Deck 383, located in Murrells Inlet, South Carolina. By the Old 96 District of South Carolina. Come discover the unexpected wonders! And by South Carolina Embroidery & Screenprinting. Your source for all your promotional product needs.
[Bob] I know, buddy.
Take him! Nicely done, guys!
[Hugh] I shot a dead bird in the butt!
[Bob] That’s what I’m talking about right there!
[Hugh] I shot a dead bird.
Woo! Good shot, listen let’s take a second. We’ll let, Jim see if he can find some more birds out there. Listen, talk to me just a little bit. You are 15 years in as the Commissioner of Agriculture. What’s so important. I know agribusiness is important to you. That was one of your mainstays. Let’s talk to all the folks out there for just South Carolina.
South Carolina is still a rural state. We’ve got Columbia, Charleston, and Greenville. Those economies are thriving. But agriculture is still our state’s largest industry. It happens in all of our rural counties. Our focus is to provide more opportunities for agribusiness to expand in those counties. Either by a farmer adding something to his or her mix, to vertically integrate that way, or by attracting industries to come to this state, back to South Carolina and use farm products, and build up that way. We done some things pretty aggressive, in order to encourage that. I’ll tell you what I’m most pleased with from Governor McMaster and the commerce department and others. They are beginning to recognize what we’ve known in farming just how important it is. But we’ve got great partnerships and I think that will just bode well for the future. Again, growing this industry. We think we will reach a 50 billion dollar impact by 2020. So what do we do? We set our sites on fifteen years down the road and see in the year 2035 when I’m rocking on the porch in a nursing home. What can that impact be, and how can we get that next generation of farmers to see it just as a great career choice?
[Jim] Which way you wanna take us?
[Bob] Go that way, or swing around a little bit?
[Hugh] Wanna pivot this way?
[Bob] Here we go.
[Hugh] Okay, I just didn’t know.
[Bob] All right, let me get right in here. Are we good, guys? All set?
[Jim] All set.
All right. Man, that’s beautiful points. Hugh, I got a feeling they’re coming your way.
That’s their best chance for survival.
No, that’s not true! See I told you! There you go! Nice shot!
That breeze had that tip blowin’ a long way.
[Bob] Listen, well, I’ll tell you what, and that was an excellent shot now! I have to compliment you on that one. Because that thing zipped and dived. Oh my goodness!
He did a flyby and he buzzed the top.
[Bob] There he goes! Take it Jim! There we go! He’s falling! There you go! You got credit for that one! I tell you, come on, man! Nah, that’s alright!
[Announcer] When we come back, we head to the Sportsman’s Table for another great recipe from Deck 383 in Murrells Inlet in South Carolina. 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.
Folks, welcome to Deck 383 here on Wacca Wache Marina in Murrells Inlet. We’re back here on the Sportsman’s Table with another great recipe. Jermaine Austin, he’s our main guy down here on Deck 383. Got a special shrimp and grits recipe for you today. This is absolutely awesome. Jermaine, it’s always a pleasure my friend! – Thank you, Bob. Thank you for having me back.
Well, let’s get on with this, man. ‘Cause I tell you what, shrimp is always in season in South Carolina!
Especially, fresh local shrimp
There you go, okay.
Fresh local shrimp. All right, how are we going to cook this up?
This is one of our recipes here that’s outstanding. We serve this and people just love it. It’s a little country recipe. Our shrimp and grits, and it’s the bomb.
Okay, all right, man.
So we are going to start off with Bob, we’ve got some fresh South Carolina-certified onions and green peppers. We’re going to throw those in here.
[Bob] Mm!
[Jermaine] Oh yeah!
Okay.
[Jermaine] Let that kinda start cooking a little bit.
[Bob] Aw man, when you start hearing that sizzling down here on Deck 383, woo, mmm, that’s what I’m talking about!
[Jermaine] You don’t want to cook these too long, because you them a good al dente. You don’t want it too soft, you don’t want it too firm.
[Bob] I gotcha, okay.
[Jermaine] So we just let that cook–
[Bob] Now we’ve got that in butter, as opposed to–
I like cooking with butter, ’cause it’s a little more flavor to the…
Yeah, there ya go. Plus, you know, when you come to Deck 383 you’re not down here trying to worry about losing weight, man. You’re down here to enjoy the food! Yeah, there you go!
Get good food, enjoy the view!
Yeah!
So we got our onions cooking a little bit, onions and peppers. We can go ahead and add our fresh, local shrimp. I use 2125, but you can use 4150, 1620–
Any size you want?
Any size you want.
Yeah, okay, that’s good. All right Jermaine, what else we got to go in this shrimp and grits?
We’ve got our last two finishing touches for the shrimp and grits. We’re gonna throw a little chopped bacon.
[Bob] Okay, bacon always makes everything good!
[Jermaine] Oh, you never can go wrong with bacon. The smell of bacon and shrimp mixed together.
[Bob] Oh goodness.
[Jermaine] And let that saute a little bit and cook down. And then we’re gonna be adding what?
[Jermaine] Fresh made, brown gravy.
[Bob] Oh, goodness.
Made fresh right here at Deck 383.
Oh, wow!
Get that gravy in there.
This is a different twist on shrimp and grits, Jermaine!
Oh yeah, a lot of people use a tomato, a touch of ham gravy, some people use a cream gravy. I was raised on the brown gravy.
[Bob] Well I tell you what, that looks great! Oh wow! No wonder folks come down here to eat your cooking!
[Jermaine] Yes, sir! And we are going to top it off with a little green onions there.
[Bob] Deck 383 cooking, makes you good looking!
[Jermaine] Oh yes sir! Why do you think I’m so beautiful?
I know that! I’m telling you, man! Thank you for the recipe today and hosting us here at Deck 383 and folks listen, I will tell you, come on down to the Wacca Wache Marina down here at beautiful Murrells Inlet at Deck 383 and log on to certifiedscgrown.com and see what’s fresh on your menu as well as what’s fresh on the menu down here.
[Announcer] To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com. Buy certified South Carolina grown products, it’s 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’s just better outdoors. By Berkley, Catch more fish with Berkley fishing products. By Ranger Boats, still building legends, one at a time. By Browning Ammunition, Browning the best there is! 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.
I’ve got a whole new group of South Carolina guys from up and around Columbia and I’m going to introduce them now. They’re going to be my wing men on this segment of the show. The guy on the far left is Duncan McIntosh, he’s the Vice President and legal council for Blue Cross Blue Shield of South Carolina. Next to him is Tripp Jennings. He’s our MD, our Doctor. He’s actually the son of Buddy Jennings, who you’ve seen on the show before. Of course right here, Grayson is Buddy’s brother-in-law but he’s actually a construction manager for Impact Consultants there in Columbia. Then I’ve got Bobby DelRossi, he’s our guide. And who do we got here?
That’s Little Bear.
Oh man, Little Bear! And of course, my long time friend here Buddy Jennings the former Director of South Carolina Parks, Rec and Tourism. I tell you what, we just got a great Carolina Contingent down here in South Georgia on our quail hunt today. I tell you what, guys I’m ready to go. I think the boys have got some points for us, okay? You guys are styling and profiling today.
We’re all friends of Bob’s, F.O.B.!
F.O.B. Friends of Bob’s! Okay, well now we got to go do this! Duncan lets me and you go get this covey, Bo, you ready?
I’m ready.
All right man, let’s go do it! Woo!
[Man] You’re shooting the 410 Bob, we’ll defer to you.
[Bob] All right, come on up boys. Nice points. You know Duncan, I’ll tell you what, sun’s shining in South Georgia… Hup! Them things got going, in a hurry! Gottta be more in there.
[Man] Come on up, Bob.
[Bob] All right, you ready?
[Man] OK Zeke, get ’em out. Find em’ Zeke! Find em’ Zeke! There’s one, kill him!
[Bob] Nicely done, nicely done guys! Nicely done. Man when they get up, they get down. Oh there we go, more in there. Get ready!
[Man] Get ’em out Zeke. There he is, kill him!
[Man] Good shot, Bob!
[Man] Boy! Close Jill, close Jill, Jack! Get in there and help her Jack! Close! Go get her Jack, close! Good boy, Jack!
[Bob] Maybe? What do you think, boys?
Check it, Zeke.
That it, Zeke?
I think that’s it boys. All right, come here Tripp, Duncan. Come here guys! Let’s talk a little bit while Bobby gets reset now. One of the great things, get over here Tripp, that I love is having great sportsmen behind bird dogs, okay? And you guys have done y’alls work. Now tell me a little bit about what Blue Cross and Blue Shield is all about. Everybody knows it’s insurance, it’s that sort of thing and it’s protection and medical care. And then I’m going to get to you in just a second. Because having the medical expertise on staff there, and the legal expertise, you guys are a great team. Well, we are and I appreciate you asking Bob. It’s interesting, Blue Cross of South Carolina is a smaller blue cross plan, and we are only in South Carolina. That’s the rules of the association, we use the name and the mark. But we’re a bigger company because we do a lot of back office processing for the government and for other Blue plans. We’ve got what, 15,000 employees? It’s a big company for a small footprint. And it’s getting to one of the few corporations left in South Carolina, and it makes a difference to the community.
Well now Tripp, okay this guy can get us out of jail. Okay, you can make sure that we’re healthy when we get there. But as a medical doctor, okay? And what you do now at Blue Cross? Tell me just a little bit about how important it is what you provide these guys.
Well, I think certainly from the standpoint of traditional insurance, thinking about just having that, in case something happens. But we’ve really transitioned over the last few years to say what can we do to keep people healthy. And how can we help the community, the state, and even those that might be… The corporation’s based in South Carolina, but they have employees outside of the state. How can we keep them healthy? And so that’s one of the big things we focus on, value-based care, trying to move away from fever service, but really helping the employers which still pay for the majority of insurance in the middle of the nation. How can we help them keep their employees at work, happy and healthy.
Well what’s so heart-warming for me from both of you guys, you guys are big outdoorsmen, and I love that, but you are also good shots, okay. So it’s nice to have wing men on the right and left, who really love and do what I do, and I want to thank you both. Listen, we’ve got more coverage out there, okay? All right, let’s go get them okay? Cause we are set up here! Look at that setting back there! The lakes, I hear the mallards on the pond.
[Man] Ya’ll good?
[Bob] I think we’re good! There they go!
[Duncan] Pick them up Zeke!
[Bob] Okay, reload!
[Duncan] Come on Zeke, you got two? Good boy Zeke, you got two birds!
[Bob] Oh my goodness!
[Man] Another bird in here I think, Bobby.
[Bob] All right, here they go! Here they go! That one got away from us, boys. That’s okay, he’ll live to fly another day. Well folks, that’s our show from Southern Woods Plantation in Sylvester, Georgia this week. I hope you’ve enjoyed as much as we’ve enjoyed bringing it to you. You watching it and all of the guests, I’ve got to thank those guys for coming down here. It’s a beautiful place. The birds are flying, it’s always a treat to come down. Benji Delotch and all the staff do a great job. Check ’em out on Bob’s Top 16. Southern Woods Plantation, and I’ve got to close the top on my Browning shotgun this week. As always I like to say each and every week, the outdoors is my passion and I want it to be yours too. We’ll see you right back here again next week on another episode of Bob Redfern’s Outdoor Magazine.
This week Bob is back down at Southern Woods Plantation in beautiful Sylvester, Georgia, one of his favorite bird-hunting locations.
Joining Bob as his wing man, is Kurt Neubrecht, the Field Marketing Manager for General Motors in the southeastern region.
Grab your shotgun and get ready for some action!
Full Transcript
[Bob] Folks, welcome to our show this week. I’m back down at Southern Woods Plantation in beautiful Sylvester, Georgia, one of my favorite bird-hunting locations ever, and with me today, and my guest, and my wing man, is Kurt Neubrecht. He’s the field marketing manager for Chevrolet in the southeastern region, and I tell you what. You know, Kurt, it’s always a pleasure to have you just with a shotgun in your hand, but I also have to say, about a year ago we were doing this, okay? We had a little bit of different conditions.
We did, and I’m glad to be back. It’s a little bit better this time, but looking forward to it. It should be a great time.
Well, you know, one of the things that I love about bird hunting is this fellowship and that sort of thing. You know, it’s bird hunting and trucks, man, I’m telling you what. And, you know, we’re also gonna get a chance to talk about the new Silverado Platform, the 2019, okay? I’m excited to hear from you on that, and maybe a sneak preview on what’s coming here soon.
Yeah, we’ll talk about all that. Looking forward to it. Should be a great time.
All right, well, listen. On the buggy we’ll be, and folks? Stay tuned, ’cause I’m telling ya, there’s gonna be birds flying, and Kurt? Well, he’s gonna be stylin’ and profilin’ this morning. Beautiful right there. What I thought initially, he might have been a jay. Fish on. Double up, double up, there. This looks like a birdy spot. Mm.
[Newt] Don’t keep coming on past the dogs. Come here, Jake. Get the birds.
[Bob] Dix, he’ll find ’em. Dix, he’ll find ’em. There we go. Oh! Ah, very nice shot. Nice shot, Kurt. I had kind of safety in mind. I really don’t like taking them behind me, you know? It’s better to be safe than sorry sometimes. Hey, that’s a great shot. Hup, there they go. Woo!
Two for two.
Woo, man. Mm, mm, mm, mm. All right, let me get reloaded here.
[Kurt] What do you think about that, Bob?
[Bob] Ah, buddy, let me tell you something. All right, Dixie. Ah. Well, I just flat missed that one. I’m sorry. I tell you what, the tree this morning just kind of got me hammered.
[Newt] Check it out, Dix.
[Bob] There it goes, Kurt. Your bird. Hey, nice shot. Nicely done, man.
[Kurt] Thank you.
[Bob] Nicely done.
Thank you.
Woo! Mm. What do you think, Dot? There more in there? Dot says I’m just faking you out. Okay. All right, man. But yeah, that’s awesome shooting over there.
He killed a double to start with.
[Kurt] Yes.
Okay.
And then…
Yeah, with the last one.
Yep.
I didn’t see but one crawl. Were both on this side?
Two fell right here and then one right back.
Give me bump, buddy. You on your game this morning.
Yeah, I guess I am.
You know, wow. I knew there was a reason I asked you to come quail hunting.
[Kurt] I’m feeling it today.
Yeah, I’m telling you, you are feeling it. Dixie says there’s birds in here.
[Kurt] I see one. Right there.
They’re like Shake ‘N Bake, but I helped.
[Kurt] Man, I’m on fire today.
Yeah, I tell you, bud, you are. Man! I ought to call you Quick-Draw McGraw. Okay. There we go. Man!
I don’t fool around.
Hey, listen. Nicely done, bub. Nicely done.
Thank you.
You know what it is? It’s the no snow.
It must be, but the Georgia snow.
I tell you, folks. A year ago, it was snowing hub-deep to a Ferris wheel. Nine degrees. Matter of fact, neither one of us could hit a thing.
Yeah, I think we were too cold!
Oh, man. It does make a difference. Woo. Well, folks, stay tuned. We’re gonna have more great bird-hunting action from Sylvester, Georgia, Southern Woods Plantation, and tell you what. I’m shooing a Browning 725 .410 this morning with Browning 2 3/4 ammo. Ah, the best there is. I’ve got both combinations. Stay tuned, we’ll be right back.
[Announcer] Bob Redfern’s Outdoor Magazine, brought to you today by The South Carolina Department of Natural Resources. Life’s Just Better Outdoors. By Berkley. Catch more fish with Berkley fishing products. By Ranger Boats. Still building legends one at a time. By Browning ammunition. Browning, the best there is. And by Southern Woods Plantation, a place where the grandeur of times past can still be experienced today.
[Bob] All right, Kurt, get ready, brother.
[Kurt] I’m ready.
[Bob] Dixie’s reset.
[Newt] Get the bird.
[Bob] Maggie and Dot, mm.
[Kurt] Well.
[Bob] There we go.
Nice.
The tree got me, man. I had to get him on the second. Oh. Awesome. Birds down. Mm. Now, Kurt, that’s the kind of snow I like, okay?
That’s right.
Not the white kind. I like Georgia snow.
Feathers.
Yeah, with feathers flying. Yeah, man. All right, Dixie’s got the bird. Look-it here. Mm-mm. All right. Wow. Mm. Well, listen, Kurt. Come over here, man. We gotta introduce our guide for the day. We got, folks, Newt Hughes. He’s from Nashville, Georgia. Been a guide, how many years you been a guide down here?
I don’t know. Been a while.
Well, listen, I tell you what. Here at Southern Woods, we really love coming down here, and, Newt, you know, it’s dogs like Dixie and Maggie and Dot and all the different dogs that you use, and I know you’re a dog trainer. You raise those dogs and so, that’s really what makes the hunt special for folks like us. So, I just got to give you a little bump out there, bro. But, I tell you what, man. It’s nice having you as a wing man, huh?
I appreciate it.
All right, let’s go get the next birds.
One off the bat.
Yeah, man. All right, Dixie. Come on, find them birds. Your brothers there and sisters are working hard. Hup! Nice.
[Kurt] One down.
[Bob] Welp, got him down.
Got bird down.
[Bob] Woo, nicely done. That’s a beautiful rise right there.
[Newt] Get down.
[Bob] Mine’s on the left over here. Oh, there may be more in there. Get ready, Kurt. Hup! Down, down, down, down, down, down. I saw it. Yep, there it went. Mm. Oh wow. Let me get reloaded, woo-hoo! Okay.
[Newt] Welp, whoa.
[Bob] Nope. Mm. Dell and Callie. Led by Dixie. What you thinking, Dixie? Now, let me get out from behind this tree. I’ve been behind trees all morning.
[Kurt] That your excuse?
[Bob] Yeah, I gotta stick to that one, too. All right, Callie’s whiffing them. She’s whiffing them. Whiffin’ ’em. Woo! Mm, one down. That’s all, I only got one shot. Man, that’s a pretty point, golly. Wow. All right, Kurt, you ready, brother?
[Kurt] Yes, sir.
[Bob] All right, man.
[Newt] Dix. Get the bird. Dix, come here, heel. Come here. Get a bird.
Dixie says I’m working at it, Dad. Hup! No bird on the back. I got one. Dixie’s got it.
Moving fast.
Here we come. Get it, Dixie, thank you. Thank you. Gosh, I mean… You know, South Georgia quail hunting of the morning, huh?
[Kurt] Nothing better.
Now, I know you like snowmobiling, okay? And, you know, you being from Michigan originally, but I’d rather have this than snow any day. Come on up, Kurt, I’ll slide a little bit this way. There we go.
[Newt] Dix, heel. Heel. You want to get in the front, go and try and try to find them?
[Bob] There, we good.
[Newt] All right. Ready? Get the bird, Dix.
Got him!
I got one. I really didn’t get the other one. Dixie’s got it. One down. Okay, looks like we may need to get reset, Kurt. How many you got down over there, brother?
One, sir.
Got two down. One down? Okay.
[Kurt] One down.
[Newt] Come here, dog.
[Bob] All right, Maggie says there’s more birds there. Now Dot’s getting reset. Is that pretty, Kurt, or what? Mm.
Unbelievable.
[Bob] Listen. You came in a Tahoe today.
[Kurt] Yep.
[Bob] I think your wife would love, and the kids would love, to have a dog when you go home.
[Kurt] They would. Have you been talking to my wife?
[Bob] No, but I can.
[Newt] Dixie! Dixie, don’t do it.
I shouldn’t have done that. I knew I couldn’t catch up to that dog. Oh, there it goes. Folks, stay tuned. When we come back, we’re gonna have another great recipe on this week’s Sportsman’s Table.
[Announcer] 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.
Welcome to Chive Blossom Café on The Sportsman’s Table this week, and joining me is my guest chef Andreann Geise with My Big Fat Greek Kitchen here in Myrtle Beach, and she’s got a great recipe for us. It’s got some fresh green tomatoes, certified SC-grown. Okay, Andreann. Well, I tell you what. I’m gonna let you tell everybody what you’re building here, okay? Because I love green tomatoes.
I’m baking a Greek dish called moussaka and I’m substituting the eggplant with green tomatoes. They’re a wonderful substitution for it, and they’re fresh, local tomatoes.
Oh, that’s great. Well, what’s the first step?
So, the first step in the dish is you’re gonna cook off some potatoes, and you’re gonna put them in a pan. They’re layered into a pan, and they’re just fork-tender.
[Bob] You want me to help you here a little bit?
Yeah, I’m gonna lay this over here. The green tomatoes were lightly floured and salted and sauteed up, and they’re just gonna be layered right on top of that.
Oh wow.
So you’re basically just squeezing in there. The flour that I coated them with helps it make a nice sauce and thicken up while it cooks.
[Bob] And folks, if you want a copy of her recipe, just log onto bobredfern.com. Go to The Sportsman’s Table and it’ll be right there.
The next layer is gonna be meat sauce, and let me put this to the side. I browned some ground beef. You could do pork, you could do whatever, deer meat, if you want to. I browned it off, putting it back in a hot pan with a little bit of olive oil. Oops!
[Bob] There we go.
[Andreann] It’s decided to jump on me. There we go. Told you, everything’s so fresh, it’s alive here.
[Bob] Yeah, man, I’m helping you. I’m trying to get my certified flipping. Okay, there we go.
[Andreann] I’ve also sauteed some onions with a little bit of garlic, salt, and pepper.
[Bob] Am I shaking it right?
You’re shaking it right.
Okay.
I’m gonna mix that up a little bit. And now this is my own spice blend that I’m putting in there.
Okay.
It will be listed on your website, so I’m gonna give away my secrets.
Yeah, there you go.
And I like to make my own tomato sauce and I jar it, but you can buy whatever garden tomato sauce you like or your favorite tomato sauce, and that gets poured in.
[Bob] Wow.
Once the sauce has simmered a little bit and the flavors melded together, you pour the sauce on top, and you want a nice thick layer. The potatoes on the bottom are gonna drink a lot of this sauce. So you just pour it on there, get it pretty even. It doesn’t have to be exact.
[Bob] Oh yeah.
And we’re gonna press it down a little bit. We want it nice and flat because we have the last layer going on, which is a Béchamel sauce, but I wanted to add a little South to it, so I added some stone-ground grits to my Béchamel.
Oh, wow. Now, how long is this gonna have to cook for?
It’s gonna cook at 375 for about 35 to 40 minutes until you get a nice brown topping. Let me lay this over to the side here. And in this pan, I’ve got… Thank you.
I’m helping.
I appreciate it.
I’m your sous chef today, how ’bout that?
Well, you’re a wonderful sous chef.
Thank you.
So, I’ve got the bechamel cooking. As you can see, it’s… It’s kind of like a real–
Really thick.
Yeah, it’s thin for grits but thick for a Béchamel, but it’s gonna bake and it’s gonna fluff up. Okay, so we pour that on top. And it’s not gonna puff too much, so you want it pretty much almost to the top of the pan, but not quite, and you just kinda spread it even.
[Bob] Okay, that’s easy.
Yeah, it’s a quick dish, and it’s all in one. You pretty much have everything you need in one dish. You got grits. You got potatoes, You got a nice meat sauce.
You do, here, let me help you with that.
Okay, put that to the side. So, this’ll go in the oven.
Okay.
And we’ll put that in the oven and when it’s done, it’ll look like this.
[Bob] That is awesome. Look at that, mm. Got a little bit of salad on top there.
Yes, I do a little fresh salad. It’s got parsley, tomato, onions, a little bit of cucumber, and it gives it a little bit of color. It’s a little brightness to the dish.
There you go. Thank you so much for being our guest chef today.
I appreciate it.
Folks, listen, if you would like more great recipes just like you saw today on The Sportsman’s Table, you can also log on to certifiedscgrown.com and see what’s fresh on your menu, as well as the next time you’re in Myrtle Beach, come on down to The Chive Blossom Cafe, Pawleys Island, or contact My Big Fat Greek Kitchen and you could have Andreann, well, she could prepare a meal just for you at home. That’s all we got time for this week. We’ll be right back next week with another great recipe, right here on The Sportsman’s Table.
[Announcer] To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com. Buy certified South Carolina-grown products. It’s a matter of taste. Bob Redfern’s Outdoor Magazine is brought to you today by Chevrolet, the official vehicle of Bob Redfern’s Outdoor Magazine. By The South Carolina Department of Agriculture. Buy South Carolina, it’s a matter of taste. By Pennington Seed, the leader in outdoor forage products. By Browning. Browning, the best there is. By South Carolina Embroidery & Screenprinting, and by Back Woods Quail Club, offering Southern-style hunting and an array of exciting and challenging clay target shooting sports.
[Bob] This one’s gonna be kind of tricky, Kurt. Hup!
[Kurt] Boom.
I kinda had to let it clear the limbs.
[Kurt] Nice shot.
[Bob] Grab it up, girls.
[Kurt] Bird down. Oh.
[Bob] Dixie says maybe more. Maybe not.
[Newt] Hup!
Here she comes. Maggie’s got it. All right, dude, I’ve got to ask you. I know you’re older than me and you’ve been doing this stuff a long, long time, okay.
All right, talk to me.
Tell me how many years have you been guiding, how many years have you been raising dogs, ’cause you know, that’s a part of the sport that’s dying.
42, 42 years.
42 years, oh my goodness. Well, folks, our guide from Nashville, Georgia right here. Newt Hughes. He’s got some great dogs today. Southern Woods Plantation. It don’t get any better than that. Come on down. Log onto Bob’s Top 16. You too can come on down and book your bird hunt of a lifetime. Hey, great food, great place to stay, and great guides like this, okay? And dogs just like Dixie. All right, man, woo-hoo! Well, folks, before we go on our show this week, I’ve had some great bird hunting, and listen. This guy was just target-on with all of… I tell you, bird hunting, you making it all over today.
It was a great time.
Well, you know, and folks, I wanna take just one quick look at the new 2019 Silverado. The all-new Silverado. This one behind me happens to be mine, and these guys have put me in such a great ride. You see me in Chevvers all the time, and you have for over 18 years plus, and these guys never cease to amaze me and what Chevy and all the engineers, and, well, just everybody that goes into building these great trucks, what they do to these trucks to make them for us and the outdoors. Great, and you’ve got to talk about this new Platform. It’s all-new.
Yeah, all new from the ground up. Re-engineered. Basically, it’s the strongest, most advanced Silverado that we’ve ever made. They’re 450 pounds lighter than the previous generation. It’s got air Kurtains in the front for aerodynamic efficiency. It’s got a new trailering package integrated with the camera. LED headlights in the front and rear. Easy-lift locking and folding rear tailgate, so a lot of great features in this new truck.
[Bob] Plus, it is the first one that they’ve put a lift kit in.
It is. You are correct. This is the first Chevrolet Silverado with a factory two-inch lift. So, as you can see, it really makes that truck look good. It’s the Z71 package on top of that, so it’s a dynamite look on that truck.
Well, the Trail Boss, listen. I get great looks wherever it goes. Man, on the road, and I just can’t thank you guys enough for what you do for us here in the outdoors. Not only on our show, but what you do in the outdoors in general across this county, because everybody that drives a Chevy, everybody that proudly displays that bow tie, it’s a tribute to the folks at General Motors and Chevrolet.
It is. Thank you.
You’re wild, man.
‘Preciate it.
We gotta do it again. This time, maybe it’s a rod and reel? Now that you’ve mastered the shotgun.
That’s right, on to the next sporting event.
Yeah, man, we’re gonna do it.
‘Preciate it.
Well, folks, listen, that’s our show for this week. As we always like to say, the outdoors’ our passion. I want it to be yours, too. We’ll see you right back here again next week on another episode of Bob Redfern’s Outdoor Magazine. Man, I’m just telling you.
Listen up coon hunters – Join Bob in Darlington, South Carolina for a little coon hunting action and we’ll be talking to Mr. Harvey Drawdy. He’s got over 60 years experience as a coon hunter!
Darlington is this week’s Chevy Destination, besides coon hunting we’ll take a tour of Darlington Raceway which recently celebrated a historic milestone in 2009 – 60 years of racing. Making the 60th celebration extra special, old and new traditions united when the Southern 500® race name returned to the track “Too Tough to Tame” on Mother’s Day weekend in 2009. The Darlington Raceway of the 21st century remains true to Harold Brasington’s ideas of what NASCAR racing should be about – fast, intense action for the fans and dedicated drivers loyal to the sport that America has come to crave.
Don’t miss this action packed show full of hunting, racing and music.