This is an update to a previous episode where Bob heads to Lake Marion to fish for stripers. Lake Marion is part of the Santee Cooper lake system in South Carolina. Joining Bob will be guide Ricky Drose, whose family has guided on Santee for over 40 years. Jane Powell of Santee Cooper Country joins Bob to talk Santee Cooper Tourism. Also on this week’s Sportsman’s Table we feature a South Carolina fried vegetable recipe.
Bob is back at Santee, SC doing some catfishing! Along for the trip are his special guests SC State Senator, Larry Grooms and Buddy Jennings. They talk about how this great fishing did not come by accident. Hosting the trip is Doug Allen of Doug’s Guide Service.
Bob tells you about one of the most talked about items on the show’s website. It’s Bob’s Top 16, some of the best Fishing and Hunting guides and destinations in the United States. This week Bob features some special Fresh and Saltwater Fishing guides from his Top 16 list.
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.
This week Bob heads to Bienville Plantation in Florida to do some bass fishing with guide Dean Jackson. Plus we introduce you to a brand new Ugly Stik rod. Then on The Sportsman’s Table, we feature a true southern recipe, a South Carolina Certified fried green tomato dish.
Bob heads to Hilton Head, South Carolina for some red and trout fishing with guide Captain Trent Malphrus of Palmetto Lagoon Charters. Plus this week Bob talks some new Revo fishing reels from Abu Garcia. Then on this week’s Sportsman’s Table, it’s a South Carolina Certified brown sugar salmon recipe.
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
[Announcer] Coming up on this week’s Bob Redfern’s Outdoor Magazine: 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. All this and a whole lot more. And it all begins right now.
Yes, it’s been a great day.
Who shot this?
Look at that! Wow, let me hold that thing.
Get’ em Ricky.
Got’ em hooked.
All right. Yes, sir. Hmm-mm. Man. You know, you do well stylin’ and profilin’ on that thing.
You’re a good teacher.
Yeah, right. Now I don’t have a net in here so you get him over here and I’ll get him up, first.
How ’bout that? All right. Santee Stripe. Oh, yeah. Come here, now. I’m just gonna… We’re gonna take your picture. We’re just gonna take your picture. And yeah, uh huh. Don’t do that, ’cause I don’t want my hook in my hand. Hold still. Hold still. Hold still. Ah, there we go. We got it. Mmm-mm-mm. Okay, there. Nicely done, my friend. Man, that’s a good start right there.
They got a better fish…
Well, we’re gonna let this one go! Let me get’em. Whoo-hoo! Oh, that’s on the free line, Ricky.
[Ricky] Yes, sir.
[Bob] Well folks, welcome to our show this week. Here on Bob Redfern’s Outdoor Magazine I have the distinct pleasure I have in probably if not the premier guide, the legacy guide on Santee, Mr. Ricky Drose with us, okay. And Ricky and his uncles, his dad, and I will tell you, they are just renowned guides here on Santee. And we are really very appreciative of having the opportunity to have him be on our show this week. He’s already pulled in one. Now, I tell you what, Ricky–
[Bob] I really don’t…uh oh…
[Ricky] That’s all right, just gotta unhook the line.
[Bob] You got it? Okay. Ah, there we go, awesome. And I don’t mind dating this thing, ’cause to be honest with you, it’s December in South Carolina and it’s nice.
It is hot.
Yeah, it is. I’m telling you.
It is hot.
So, you know, you fish 200 days a year.
I mean, of course you’ve got all kinds of things, okay. I know you got two kids in college, bro.
I do, I do.
You know, so, you ain’t got any choice…
That’s exactly right. We’ve gotta work.
Thank goodness, I already got mine out.
Tell everybody… Spend just a couple of minutes while I’m… I’m gonna let this fish dance a little bit. Everybody’s gonna say, “Redfern will you dial that thing in” But I really love striper fishing, okay. How exciting is it is for you to guide down here with these stripers that are coming back on Santee?
Striper fishing has gotten really good in the last couple years. We’ve had some good size limits as far as over the past few years, of getting the fish back to where they were years ago.
Catching some really nice fish now. Starting to, with those size limits. So they have helped tremendous amount. Caught some really pretty fish this week so hopefully it will continue… if the weather will cooperate.
Listen, I tell you, the weather’s awesome. It really is awesome, huh? Ah, there he comes. Okay. There he comes Ah, man. Mm-mm-mm-mm-mm. I tell ya, they’re difficult little hummers this morning. You know, we just passed over a bait ball and they just decided to hit.
The bait… That’s what we’re doing now is hunting the big schools of bait. And fishing around those schools of bait.
Yeah. And…tell everybody. I mean, we’re rigged up, it’s not rocket science. I mean, of course we’ve got Abu Garcia and striper rods here with the ugly stick.
But I tell you what, that is picture moment on that fish. I gotta…let me get him up there. Oh, yeah. Oh, yeah, mm. Now, that fish is a good what? Twenty…
Twenty-six maybe, yeah. Well it maybe with the tip fish tail.
Of course. That’s a good fat striper right there.
You done good, okay.
Well, thank you.
Man, here it is. It’s foggy.
The fish did good.
The fish did good. Well, you did too, okay, all right. Here we go. We let him go, we’ll catch more.
[Announcer] Stay tuned. When we come back from commercial break, we’ll have more striper fishing from Santee Cooper.
[Announcer] 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 & quail hunting. And by Santee Cooper Country. Discover the natural wonders of South Carolina’s great lakes.
Let’s see, my knee hit. Let’s do a switch here. Up, that one’s up. Oh, man. Listen, this one here is a lively hummer. Oh. Mm-mm-mm. Listen, you know what is so enjoyable? To see these stripers come back on Santee.
Folks, listen, you need to pay attention to this ’cause what was on Santee is no more. And this guy can show you the way, okay? Listen, 60 years of family history guiding on this lake. Talk to me while I’m reeling this fish in.
Right, my family moved here, my granddaddy moved to the lake in 1948. And opened up a bait and tackle store called “Joe’s Place”.
Joe’s Place, wow.
Joe’s Place. And so he started guiding, renting boats and running that and my father and two brothers grew up here guiding. So it’s been a family tradition.
Oh my goodness, Ricky.
So, I’m third generation from…
And you’re not that old, man!
I’m not that old.
I’ll tell you, it’s some good water down here on Santee. You hardly got no gray hair!
Oh my goodness!
I should have some gray hair.
Oh my goodness. Well, listen. I will tell you, years ago this was such a great fishery.
And then it kind of took a decline. Let’s just be honest about it.
And then, the DNR and all of the conservationists back here have done such great work to bring back the fishing in this lake.
Both the upper and the lower lake.
The size limits have done really well on the fish and we have a lot of fish, a lot of small fish in the past few years.
Man, that was caught on the free line back there too. Okay, ha ha! You know, he ain’t done yet. That is a good looking striper. Wow! Wow, Ricky, I’m so glad you talked me into coming this morning, okay?
[Ricky] Even though it’s 80 degrees in the wintertime.
Yeah, there you go, ha ha. Oh my gosh, ha ha. I tell you what, man, that one I tried to get out of there a while ago, he just wasn’t having it. There you are.
Just doesn’t want to open his mouth!
He just wasn’t having it! Aw, man! Mm-mm-mm. Wow, let me get over here and then I’ll get ’em from you. Show everybody this beautiful Santee striper. Wow, now that one… Gosh, that would almost go to, what 26, 28?
Maybe. Good fat fish. Listen, they are back, folks. Santee, it’s here, okay. Log onto to Bob’s Top 16, come on down, we’ll have Ricky on there, if you want to fish with him. Alright, tell ’em how to get a hold of you, now. Give ’em a number. My number is 803-460-7717.
Please, put that in your dial. ‘Cause I’ telling you, you want to come fishing on Santee, this is the guy to take you, right there. All right, let’s put this one back in here, we catch some more, bro.
I’m gonna go under this one right here.
[Bob] All right, here, let me get it out of the way. You got it? Okay. How ’bout the back one?
He gone under all of those.
Okay, all right, you set. That’s a nice hit right there now.
He’s taking some line.
Yeah. Well listen, while you’re doing all the work, let’s talk a little bit about… This is a unique fish now to Santee. Not in all the lakes that they stock and put and take, but this one, they reproduce here.
That’s correct. They go up, all the way to Columbia and reproduce. They spawn there. And their eggs float and come down the river. And so we do have natural reproduction.
For stripers here.
Now, does DNR still supplement?
They do occasionally stock a few fish, it’s not every year, but they do stock some from time to time. But a lot of ours are just natural reproduced fish.
Well, they just kind of help fine-tune. Look at…
He’s got around that.
[Bob] Do we got it wrapped?
[Bob] Let me see if I can get it out of there. Where am I? Over? Are we good?
Yep, got it now. One of ’em.
All right. Go ahead, bring him in. Let me see if I can get this thing off here.
I’m just taking my time. He’s just…
He looks like a nice striper. At least he’s giving you a head nod that he is.
That’s exactly right.
[Bob] Yeah. Get ’em up here. Well see if we can get ’em. Oh, yeah. Tell you what, let me move this one up here. And some strategery here. Yeah, there we go, come here. We’re just gonna take your picture, that’s all we’re gonna do. That’s all we’re gonna do. Wow, come on. Come on. Ahh, there we go. Now look, he wasn’t comin’ off there, either. He had that thing. Okay, there’s your fish.
Hey, I’ll let you hold it for everybody. Man, now that one’s the biggest of the day! Look it there! Whoo-hoo!
[Bob] Yes, they are. And I tell you, they’ve got some good weight to ’em. Look at that. Now one’s a good 26?
Well folks, listen. I have a special guest today and I want him to talk about how we got where we are with the stripers coming back that you saw us catch today. And none other than Buddy Jennings, the former Director of the South Carolina Parks Rec and Tourism. We’re gonna talk about the legislation that got us where we are today and just how important it’s been. Buddy, I want to thank you for all you do for the resources of this state. But tell me, in 2014, a big change happened.
Yeah, you know we had lost the fisheries due to drought and a lot of other conditions but in 2014, with the work of DNR and the Santee Cooper Country, working with the stakeholder’s group across the state, we were able to come up with legislation that would help bring that fisheries back. What we ended up with was a 23 to 25 inch slot and the striped bass grow through that slot in a matter of a year. And there’s three different classes in that slot. So we were able to catch three fish in that slot limit. One can be over 26, so if you catch a truly memorial fish, it’s good to keep that one. But we closed the season from June the 16th through October the 1st. All of those, plus the fact that we’ve had more rain and we’ve had more stocking, have brought this fishery back to the world-class status that we once enjoyed.
Well, you know, one of the other key pieces too. I mean, Santee Cooper Country has done a wonderful job down there with the tourism, but this even helps their job even more to get more folks to come down there now and enjoy the lakes.
Absolutely. Their job is to promote and advertise the Santee Cooper area. Mary Shriner and her board do a great job working with the legislative delegation in that area. So, I’m real proud of all the work that they’ve done.
[Announcer] When we come back, we head to The Sportsman’s Table for another great recipe from Deck 383 in Murrells Inlet, South Carolina.
[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.
Folks, welcome to this week’s Sportsman Table. I tell you what, Carol Panagos, she’s a sous chef with Strand Catering here in Murrell’s Inlet in Myrtle Beach. She’s got a great fish recipe for you today. Carol, thank you for coming in, okay.
Thanks for having me.
Beautiful setting here at Wacca Wache Marina, Deck 383. And it’s all about fish.
Okay, well let’s get started ’cause I love fish.
Well, today we’re gonna be using grouper. We’re gonna do some beer battered fish tacos.
But it’s very simple recipe so everybody can use this. We got our grouper from a local place here in Seven Seas Fishmarket.
They usually get it in the day of.
Yeah, that’s right here in Murrell’s Inlet.
Certified South Carolina, right there.
Exactly. So all you’re gonna do, you’re gonna take your flour, and then you’re gonna take a little bit of baking soda with salt and pepper.
And then, you can’t have enough Old Bay. You can’t go wrong. I like to use the Old Bay with the garlic in it. And then we’re gonna use our Nut Brown Ale New South Beer which is local here as well. You just pour a whole can in there.
No kidding, huh. Well, I have to look at this beer. A New South Nut Brown Ale, right there folks. I’m telling ya.
A new use for beer. That’s local.
It’s local as well. The only brewery in South Carolina.
Okay, that’s certified.
And in Myrtle Beach I should say.
There you go.
There you go. Alright, so once you have this stirred up here, you want to have a nice pancake batter consistency.
You set that aside. You’re just gonna take your fish and you’re gonna just drudge them in there.
Oh, wow. So you don’t even have to kind of pre-do it with an egg wash or anything, huh?
No. Everything’s right in here for you.
Oh my goodness.
Then you just drudge it, and you’re gonna stick it right in your oil. And that’s gonna cook for 5 to 7 minutes, real simple.
That is easy.
Okay, Carol, what do we got now?
Now you want to make your cole slaw. While your dish is cooking, you can quickly make your cole slaw and let that rest. We’re gonna use thin sliced red cabbage and thin sliced red onions. Combine those together.
You’re gonna take some thin sliced green onions and then some lime zest, throw that in there.
You’re gonna take some olive oil, just enough, like two tablespoons, three tablespoons is fine. And then you want to take a lime and you want to squeeze over it. Remember we use the mesh screen over it.
So that way you don’t get your seeds inside there. And then, let that settle there. And then all you’re gonna do is just mix it around.
The lime just smells good.
It does. The lime with the lemon and then once you… You know, a little salt and pepper if you need to as well. Once you massage it with your hands, it’s gonna make the cabbage break down a little bit so it won’t be so crisp to it as well.
I gotcha. Well, I tell you what, let me move this plate over here and we’re ready to roll.
Okay Carol, now what’s next?
We’re gonna take our pre-heated taco shell.
We’re gonna take our cooked grouper, beer-battered nice big piece there. You take your slaw and put it right over top of this with the red onions, and see all the color in there? That’s really nice.
[Bob] Oh, yeah.
And then you take a little bit of your sour cream. A good way to spice up some sour cream or crema, is to take a lime and squeeze in there or put some lime zest in there as well. So that’s another option. And then you can also take some pineapple, a little sweetness to the spice, little pineapple salt, and then also some fresh cilantro.
[Bob] Oh my goodness.
[Carol] And there you go.
[Bob] Wow, that is fantastic.
Fresh beer taco.
Fish tacos, okay. Carol, listen, thank you so much for being a guest on the show today.
You’re so welcome.
And folks I will tell you, what’s fresh on your menu? Check out certifiedscgrown.com. And you too can have great items just like we saw today on the show. And, the next time you’re down in Murrell’s Inlet, stop on by Deck 383. Come on in, enjoy this beautiful backdrop. I tell you what, fishin’, it’s all about that and comin’ in for a great meal. We’ll see you right back here again next time, 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.
[Announcer] 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 Browning. Browning, the best there is. By Wacca Wache Marina and Deck 383. Located in Murrell’s Inlet, South Carolina. By the Old 96 District of South Carolina. Come discover the Unexpected Wonders. And by South Carolina Embroidery and Screenprinting. Your source for all your promotional product needs.
Got ’em Ricky, got ’em! Let me Oh, man! You know, we just came across that bait pod.
The sun’s come out, the fog’s lifted.
The fish were right behind that bait.
Look at him, look at him go. Bam! You know, we’ve caught some great fish today.
I’m serious. And I know you’ve caught some bigger ones. And I tell you what, that’s okay. But what you’re doing as a guide down here and what we want to show today is… Okay, okay.
Gotta chase the fish around the boat!
Well, you know, we try to play it real, here. I don’t want to give the false sensation that everybody’s gonna catch, you know, a 35 pound striper down here. Now, can you?
You bet you can.
But what we want them to do is to come down, stay active, catch lots of fish with you.
And you know, Santee is back.
From striper. I mean, it is back. Look at that. Oh-oh-oh! Yes, sir! Well folks, while I’m reeling this fish in we’ve had a great day on the water. Ricky, tell these folks… Let me come on back down here. Tell these folks, ’cause they want to come. Again, you can on to Bob’s Top 16 on our website at Bobredfern.com. Ricky’s gonna be on that top 16 list. Tell everybody your phone number again, how they can come down and fish with you.
It’s Ricky Drose at Drose Guide Service. And my number is 803-460-7717.
And folks, listen: Santee Cooper country, this is a beautiful place to come. Again, I know I keep saying, Santee, it never left. But it’s really back in a big way. And our DNR and all these great folks and these conservationists like the guides that are down here, have helped do this and bring these stripers back. And I will tell you all the great work that’s been done here is just awesome. And it is awesome. And that–whoa! You know, I may have got the big end today.
I believe you did.
Why man, look at that. Well folks, listen, as I always like to say each and every week, the outdoor’s my passion. I want it to be yours too. We’ll see you right back here again next week on another great episode of Bob Redfern’s Outdoor Magazine. Come on in here, striper! Yeah, man, look at here! Whoo! You got ’em Ricky?
I’m gonna get ’em.
[Bob] All right, Bo, get ’em. He’s not giving up!
He’s not quite ready yet.
[Bob] You know, you gotta be careful too ’cause not only do the teeth hurt, that fin hurts too. Oh, yeah. Oh my goodness. Look at there! Wow! Folks, we’ll see ya next week, on another episode. Ricky, you did good, my friend. All right. Alright!
Bob heads to Lake Wateree in South Carolina, for some late fall striper fishing. Joining Bob is guide Craig Price, from Fish On Guide Service!
Click below to view the full transcript of the show.
[Host] On this weeks Bob Redfern’s Outdoor Magazine.. Bob heads to Lake Wateree in South Carolina, for some late fall striper fishing. Joining Bob will be guide Craig Price, from fish on guide service! Plus on this weeks sportsmens table, we feature another South Carolina certified recipe from Deck 383 in Murell’s Inlet! All this and whole lot more! And it begins right now!
[Bob] Oooo weeee yes its been a great day!
[Bob] I shot this hard!
[Bob] Look at that, wow! Let me hold that thing!
[Hunting Partner] Nice!
[Bob] Oh Craig fish on brother fish on! Fish on, okay! Hoo! Ha ha! Wow! Mm! Mm! Mm! Mm! Mmm! Well folks listen welcome to our show this week! I tell you what its no joke, Okay, its November. We are in South Carolina on Lake Wateree, haven’t fished down here in well forever and I gotta tell you my good friend Craig Price with Fish On, he has brought us down here to catch some stripe and I will tell you! You know Craig? You know the odd thing about it? Look at there! Huh? Look at that thing! All right! Nice one, nice one! You know one of the great things, that folks really enjoy, is fishing in the fog.
[Craig] You’re really happy this morning!
Folks we left the house about five o’ clock this morning Craig wanted to get an early start okay. You know these fishing guides it’s their early bite, always okay. And we have been motoring in this fog this morning, I got you really kind of enjoying the trip! About 37 degrees when we started out! Mm oh its a..we’re good right here! Lookee here! Come here! Come here, come here! Come here, I’ve got you! Okay, okay, okay, I’m just gonna let you go! I’m just gonna let you go! You’re just going to get let go! Okay! All right! Oh man! What did you think?
It’s a start!
Yes sir it is! All right!
Man he eating that!
Mm hmm, man I tell you what, you know, these, the stripe down here have been running here what for about a month?
And really the fishing..you want to let him go?
Yeah let’s just let him go. Let somebody else catch him. Get in there buddy, get on in there. All right, they’ve been running well over a month down here schooling up so.. I have to tell you Wateree is a beautiful fishery really, it really is actually and you know where there was one there gotta be a lot more okay?
Well you can see it, it’s beautiful!
Yeah! Well you can see it! Well I know, Well I’m just kind of glad that the suns coming out and warming us up just a tan! Cause, its been a little bit brisk! Ha ha Haaaaaa!
Fish on Craig, fish on brother, Man oh man, ah mm mm mm mmm mmmmm…. Well the fogs hopefully getting out of here and you know how I say hope is never a method. But this morning that’s the best that we could do! I tell you what you talk about soup sandwich mm! Mm mm mmm! Ooooo hooo hooo! Oh!
Hopefully they couldn’t see any better than we can..
I don’t know! mmm!
That’s a better fish, man!
Oh that is! No sir, we don’t have nets on this boat!
No sir! Oh yeah!
[Bob] I think I can get him hang on here. Oh yeah that is a little better fish. Come here homer, I tell you what you hold the rod and I’ll do the, I’ll do the honors! Come here, come on, ah yeah yeah yeah yeah yeah! Come on, just hold on, I know I want to get you up here to show you off and we’re just going to let you go. Yeah we’re just going to let you go. Hang on. We’re just gonna let you go. Oh yeah! Nice fat striper right there! Oh yeah! Whoo hoo! Uh huh! Mmmmm!
Yeah! Wateree South Carolina folks, right here! Mmm! Water temperature about 58 I guess? That’s what it’s looking at. All right we’ll let you go! All right now!
[Bob] All right man let me get that one rod out the way! this is yours! All right, get him, get him, get him! Get him, get him, get him! Mm!
[Craig] I was just getting ready to run some..
I know you was!
Planer board out there!
Oh boy I tell you what, you know good thing is with a big hold like this the bait, the bait’s strong today!
[Bob] You know?
Yeah yeah that makes it nice! I think oh no, it just came at me!
You get him? Try to get them other ones out the way?
Well let me see here..
[Bob] How many pulls you pulling these things?
Is that the freeline? Yeah I’m putting about twenty five, thirty pulls on that.
Are you Okay, way out there.
Get in on back! Oh wow! Uh!
Come here junior!
Okay slow down
[Bob] Yeah you getting him?
See if I could keep from sticking the hook in my hand.
All right get him. Here, I got the rod.
Usually when I get on TV I usually do at least one dumb thing!
Well not today!
Man the fog just cleared, I mean you know.
Maybe that was my dumb thing for today!
Nah man I tell you what, you doing good bro! Doing good! Mmm hmmm! Now look, we’re gonna take just a second and tell everybody about your guide service okay? Cause, now folks you’ve seen Craig on the show over the last several years. He is a guide out of North Carolina and we fish a good bit up there with him. But he also brings his clients down here to South Carolina, to Lake Murray, to Lake Wateree.. Well, I’ll let you tell them the rest. Okay?
Yeah that’s right, I mean really Lake Wateree is a continuation of the Catawba River which I live on up at Lake Norman. And technically it is the Wateree River down here but it all flows into Santi Cooper and they’re just you know nutrient rich, bait rich lakes. And they grow lot of stripers down here and my customers enjoy coming down, fishing somewhere different and got a much higher creole down here. So, if they are inclined then put meat in the boat if not then we catch a lot of fish, release them and catch them again the next time!
But we love having you guys down here okay? And I tell you what, I really like this cause I’m only thirty minutes from my house! Oh man, all right lets get it back in the water! Mm!
[Host] Stay tuned, when we come back more striper fishing from Lake Wateree!
[Host] Bob Redfern’s Outdoor Magazine is being brought to you today by the South Carolina Department of Natural Resources Life’s just better outdoors! Abu Garcia, Abu Garcia, for life! By Ranger Boats. Still building legends one at a time! By Browning Ammunition. Browning, the best there is! And by Southern Woods Plantation, voted as one of the top quail hunting destinations in America!
[Bob] We another one buddy! Oh yeah yeah!
[Craig] Plane her on board Bob!
You got him?
I think so!
I don’t know if that board released I’ll have to get it loose..
I’ll stop reeling, let me get up there. there we go, reel down. All right. Stay on?
[Bob] I think he did you know, he wasn’t one of the bigger ones we caught today but that’s okay, yeah you know? Now that the fog is cleared. Mm! All right we are just going to go let you take your picture.
[Craig] Well, oh, got another one on right!
All right get him, get him..
Aw, it came off
He broke, he broke the line.
Did he break.. Oh my goodness, that could have been the horse we were looking for!
That’s the guides fault!
Yeah right, I don’t think so though, I don’t think so. Now that ain’t a picture? Look at that, he wanted that gizzard shed big time huh he wanted big.. Gosh, that gizzard shed almost big as he was. Look at that folks, look at that!
[Craig] There’s some fish right here.
Yeah man, yeah there are, get on back in there! And I’ll let you have the gizzard shed. All right ah! Mm, there we go! Hoo hoo! You know folks I gotta tell you about what we’re fishing with today and I’m going to leave this one in here. This is the Shakespeare ugly stick striper rod matched with the striper special reel from Abu Garcia. Now I’ve got it wound with twenty pound Berkeley braid. And this is just a great combination, I tell you what! I’ll take it out of here, just gingerly. But this is a great rod, for doing exactly what we’re doing today. Okay, for the good folks at Pure Fishing, Abu Garcia the striper special and the ugly stick striper right here. I tell you what these are just awesome combination. Okay, all right Craig.
[Craig] Well, I don’t know if you can see this fish again but it’s certainly worth circling around here.
Plus they’ve been kind of up towards the top today.
You know this one interesting thing about down here and even some of the other South Carolina lakes is you know we’re out in the middle of the river channel but its still only thirty feet deep.
Yeah yeah I know.
Those fish will feed up in the upper part of the water column even under bright conditions.
[Bob] All right Craig, fish on! Hoo hoo hooo hoooo!
[Craig] There you go, finally got one on that damn rod!
Oh that damn rod, yeah man! Oh!
[Craig] Oh oh just had another bob on me!
Oh that striper special? Mm. Okay?
[Craig] Yeah that was a good little pot of fish right here.
Yeah, okay. Oh man, yeah..
[Craig] Oh yeah another, let me get in here..
There you go let me back up again, that’s good, okay.
[Craig] Come here buddy!
[Bob] Hoo hoo hoo! Uh!
[Craig] He ready on the hot rod!
[Bob] Mm hmmm…. Well you know I tell you its just been kind of this side and then this side you know we’re lightly trawling here today folks I mean I’m moving.. I got the trawling motor set on about five, light and variable winds and really you know the conditions are just bright. Other than when we started earlier today this morning.
There you go!
Yeah man yeah! Other than when we started this morning gosh it was foggy you couldn’t even see two feet in front of yourself you know? But, I guess..
We do it again?
Yeah let’s get her re-baiting man! You know its just..and these are good quality fish, when you think about it Craig!
I’ll take them.
Yeah man. All day long! Huh! You know I’m so glad you talked me into coming fishing today, you know that?
Well its good to have options you know?
Always good to have options you know? Mmmm! Mm mm mmmmm! Planer board on the left, planer board on the right, drifters in the back and down rods in the front.
Yup, cause we originally talked about going small mouth fishing
And we’re going to do that!
And we are going to do that okay I could tell you. On a later episode we’re going to head up to Lake Lure, Lake James, this guys going to put us up on some small mouth up in North Carolina. So, you just like Paul though you do it all! Huh? Mmm mmm!
Yeah, its fun to break up the monotony of doing the same thing on the same lake all the time, you know?
Oh yeah yeah, yeah, well you know one of the great things you know I get a chance to course be in destination is our thing every week we get the chance to meet up with so many guides. And I have to say that on camera; one of the big true testaments of what our viewers watch is guides and they watch their body language and its one of those questions.. Can I fish with that guy on that boat all day long? And you’re one of those special guides okay? You just have a great demeanor, you’re very patient okay? Whether it’s..they want to bring their wives, they want to bring their kids. Whatever they’re bass fisherman, okay they’re bassholes? Hah? Man you’ll even fish them too so, just go to Bob stop sixteen and you’ll find Fish On’s guide service right there. Contact Craig and come on, I’ll tell you what. There is no telling where he’s going to take you fishing okay? Yeah!
[Host] Coming up next! We head to deck 383 in Murells Inlet for another great South Carolina certified recipe!
[Host] 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 its a matter of taste!
[Bob] Folks welcome to this weeks edition of the Sportsman’s Table. We are here at Deck 383 on the beautiful Waccamaw river right in Murrells inlet and joining me today is my guest chef, is Tom Mellali. He is well I tell you what he is a chef instructor good friend of our shows and he always produces a great recipe! Right here at deck 383 here my friend!
[Chef Tom] Well Bob, how are you sir?
Well welcome back!
Thank you very much!
Okay what do you got for us this week?
Little fresh local Berkshire pork we’re going to go pork tenderloin today the Cadillac of the cut of meats on the pig.
And as you know us chefs have a deep respect for the pig.
We’re in the south you gotta go a little pig in your diet you know how that runs.
So no bland food allowed, we’re going to lightly season it with some salt and pepper.
Again, this is pork tenderloin, very tasty.
[Bob] Now, you know Tom I have to ask you is this something I know you do straight catering you do catering all around Murrell Beach.
I do, I do.
Is this kind of a staple dish that the folks like?
Yeah it’s extremely popular for sure and again it’s the best cut of the pork..
I got you.
So that, always popular goes well with many different items. You could change your starch up as you know, you could have roasted potatoes, rice, rissoto whatever your cravings happen to be that day. But always fresh and local, that’s how we roll.
There you go, how long will you gonna cook this bit?
We’re gonna sear all sides, it’s probably going to take about two to three minutes to sear all sides and then after that this is a little thicker cut. We are going to finish it off in the oven and then we will be ready to plate it up.
You want to get that nice golden dark brown in there. By searing meat it holds in the juices, it acts as an insulation so that the meat stays nice and tender for us.
[Chef Tom] Okay Bob, it look’s like it’s ready to go. Let’s start plating.
[Bob] MM man, pork tenderloin I tell you. You know, great cut of that, course you, you just know, just how to cut it too.
[Chef Tom] I do, I like going at an angle like this on a slight bias, it makes it a little bit easier to fan it. And me personally I don’t want my pork well done but then again we don’t want to have it mid rare as well. So I kind of like a little pink in my pork, like medium to mid-well. So it’s not dried, and this is some local rice we’re big on rice here in the south and I, I chopped a little fresh basil in there
[Bob] Oh wow!
And now we are going to fan our pork tenderloin.
Again you can see just a little pink in there it’s a nice medium that’s definitely the way I like it so it stays nice and moist not too dry. And as you can see Bob the plate is starting to come alive. Got fresh and roasted red and yellow bell peppers, a little broccoli, porchini mushrooms and naturally the vegetable that is a little of a personal preference. You can change things up along the way, whatever tickles your fancy so to speak.
It’s really coming alive and again the color of the vegetables I feel just really add to it. They.. eat with the eyes first so you want to have a nice beautiful plate presentation. This is a little red wine sauce, going to go really nice. We’re going to drizzle that right behind the pork. And as you can tell the plate starts to come alive, and that’s our finished product!
And that’s why you’re a chef huh?
That’s it, that’s it.
Tom thanks again for a great menu..
Thank you Bob
I, you know I tell you, its always awesome okay when you’re talking about certified SC grown okay? And folks you want some great items on the menu? Come on down to Waccamaw river right here at Deck 383, they got all the great things cooking right here for you. As well as all of the great certified SC grown produce that you can find all across the south and South Carolina. Well remember, log onto certifiedscgrown.com and see what’s fresh on your menu. And we’ll be right back here again next week with another great recipe on the Sportsman’s table.
[Host] To find out more information on food that’s fresher and tastier go online at certifiedscgrown.com Buy certified South Carolina grown products its a matter of taste!
[Host] Bob Redfern’s Outdoor Magazine is being brought to you today by Chevrolet The official vehicle of Bob Redfern’s Outdoor Magazine. By the South Carolina Agriculture Department Its a matter of taste! By Browning, Browning, the best there is! By South Carolina Embroidery and Screenprinting. And by the Wacca Wache Marina and Deck 383. Located on the Waccamaw river in Murells Inlet South Carolina.
[Bob] Fish on Craig, fish on buddy,
[Craig] Fish on!
Hoo hoo hoo! Oh yeah! Uh! You know I tell you what we’ve been having planer boards on both sides now.
Look at that! Okay! Well maybe we’ll take them any way we can get them here. Mmm mmm mmm mmm mmmmmm! Come on, come on up here!
Well Craig I have to ask you if folks want to come fishing with you now I can tell you folks log onto bobredfern.com go to Bob’s top sixteen. You’re going to find Craig and his guide service. Craig, if they want to get a hold of you tell them how they can do that.
It’s Fish On Guide Services Denver North Carolina fishonguideservices.com
I’m telling you!
[Craig] Let me get that board loose and throw it.
[Bob] Okay, oh no he didn’t.
[Craig] Oh that might be a better fish.
He’s not bad.
He’s just sinching on the poles
Yeah he is not bad my friend look at that! Mmm! mmm mmm mmm mmm mmmmm! And as I get this thing up here.. And folks I’d like to tell you you know as I always like to tell you every week the outdoors is truly my passion and I want it to be yours too. And as soon as I get this.. Oh yeah! Nice fish! Mmmmm!
[Craig] Oh I thought you was pulling on it.. I saw it jerk up and down.
[Bob] Yeah look at that Mmm mmmm uh!
[Bob] That’s what I’m talking about gosh!
[Bob] Although we are releasing these things okay? These make some nice eaters!
[Bob] You know?
This is good eating size.
[Bob] Mmmm Hmmmm! Mmmmm mmmm mmmm mmmm mmmmmm! Ah get him up here bro get him up here! Oh boy! Again folks..
Oh! Oh the transfer made it come on!
The outdoors is our passion fish, okay!? great fishing is today! From Wateree South Carolina! Craig Price at Fish On Guide Service. Folks we’ll see you next week on another episode of Bob Redfern’s Outdoor Magazine. We got time for more don’t we!?