Bob takes you on two deer hunts on his property in South Carolina.
On this show, Bob takes you on a South Carolina deer hunt. Plus, he’ll show you some new products that may help in scouting and filming your next deer hunt.
Products mentioned on this show: (Affiliate links*)
The Firminator G-3
*These Amazon links are affiliate links. Purchases using these links help out the show at no cost to you. win-win!
[Narrator] On this weeks “Bob Redfern’s Outdoor Magazine”, Bob takes you on a South Carolina deer hunt. Plus, we’ll show you some new products that may help you in scouting and filming your next deer hunt. Also, on this weeks “Sportsman’s Table”, we head to Deck 383 in Murrells Inlet for a healthy South Carolina certified shrimp wrap recipe. All this, and a whole lot more! And it all begins right now!
Well folks, welcome to our show this week. Listen, we’re gonna do something a little bit different here on “Bob Redfern’s Outdoor Magazine”. You know, you all have watched our Facebook page and you’ve taken a look at all of the preparation that we do here for deer season on my own property. Well, this is the proof that it works. Okay, now, is this the biggest deer that you’ve ever seen? No, but, we had an opportunity yesterday afternoon. It’s November, it’s cold, where probably the rut is about a month behind where it normally is here, due to drought and all kinds of other things, you know. We all have excuses. I’m not gonna give you excuses today. I’ve got a deer down, but, I wanna tell ya, we’re getting ready to take this thing to the processor, but on our show this week, I’m gonna kinda do this in reverse. I wanna show you some of the preparation that we’ve done this year, I wanna show you some of the deer that we’ve been watching, and I wanna show you a special, well, it’s really something kinda special here that a lot of folks may or may not know about, but, with my Browning BAR MK3 308 and it’s mounted with an ATN Video Scope. And that’s what we’re gonna show you today, because I didn’t have the opportunity to have my videographer, my partner, with me in the stand today. It was raining till about three o’clock, deer started coming in, well, I’m gonna save the rest of it because again, I hope you enjoy the show this week. We’re getting ready to take this deer to the processor. Well folks, listen. Let’s take a look at our afternoon hunt. Hey, by my lonesome on my ATN Video Scope and my Browning BAR MK3. Well folks, listen, I tell you what. As I said earlier, I got in the stand, it’s been raining here all day long. We probably got about three or four inches, so I decided to get in the stand. About three o’clock the rain had quit. I was by myself. It’s just one of those days where I didn’t have my partner and my producer with me with an extra camera, so I was gonna rely on this ATN Video Scope. And, as you can see, all of a sudden at about 3:54 these bucks came out into the field in the far end, and they’re to my left. Nice eight-point shooter buck. And as I had done earlier, been hunting for probably two weeks. The rut here is probably about a month behind. We had severe drought in the Southeast, as most of you all know. Not a lot of rain. Had to replant the food plot twice. So we’ve been supplement feeding. These deer, got lots of deer and turkey, a lot of bucks coming in the field, but, you know, today I just was killing some time. And you know, as it always happens, you can see that, you know, out pops this shooter eight-point. Now, is he the biggest one that I’ve seen? No. There are some other bucks, younger ones, that I’m really surprised that these bigger mature bucks, or what appear to be mature bucks, are allowing these little ones to kinda hang around. But they are. And I’m thinking, okay this guy is underneath my feeder, down the back side. Am I ever gonna be able to get this thing to come out on the front side. Well, I’m sitting here, waiting and watching. These other bucks, now one comes in front of me and there’s another down to the far right down there. There’s some does in the field, but they’re off-camera, to the left, and of course, again, this Video Scope is 1080i, and it’s really good. And you can see I’m kinda bouncing it around a little bit, but there’s also part of the nervousness to this. But it doesn’t look like this buck is gonna come out from behind and so I’m gonna have to place a shot underneath the legs, and try and get this deer down. He is content to be right there. I’m about 54 yards from him. I look to my left. There’s that itty-bitty, ugly looking buck, a young one, and now I’m coming back, and it’s time. And I’m gonna take the shot. Temperatures are dropping, it’s getting cold here in South Carolina, but I hope you enjoyed the hunt. But when we come back I’m gonna show you some of the techniques and some of the toys that I added to my hunting box this year, and I hope you enjoy them. Stay tuned! When we come back, it’s gonna be more great stuff on this weeks deer hunt!
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. It’s 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 Murrells Inlet, South Carolina.
Well folks, on this segment I wanna show you some of the toys, some of things that all of us spend a lot of money for in order to deer hunt. When I showed you the deer hunt up front, I thought it was important this week because, first of all, I wanna make sure that folks understand what it takes to hunt deer, especially here in the Southeastern United States. Again, we’re not in Illinois, we’re not in Michigan, we’re not in Kansas, we’re not in Iowa, we’re not in Nebraska, we’re not in shooting deer in a pen, okay. And that’s okay, if that’s what you do. But that’s not what we do here. So, I do it on my property, and for that matter, I know a lot of the other average hunters out there are doing exactly what we did, so. I wanna show you in reverse exactly from the start to the finish for this season this year exactly what we did in order to get at least a buck on camera. Again, when you’re by yourself, and that seems to be the fad, you’ve got some toys of the trade. At least, I do, and these things, beside my BAR MK3 308 that I normally use when I’m hunting. I’ve got two things here that I wanna show you again. The ATN Bino. These things are in HD Video. They’re a great tool to have, especially when you’re hunting by yourself. You can take that HD Video shot, and with the HD Scope, of course it’s mounted on there as you saw earlier today. Again, and this is the setup. Now, basically what we’ve got here is I’m right next to the food plot, I’m in the middle of about a five acre plot, I’ve got the feeder on my left, and as you see what I see this week, that’s when I’m looking down the scope and I’ve got on. I’m looking at the feeder at which that big buck came out in. Okay? I also have another feeder off to my right that’s on the other end of the food plot with actually another stand. Now, this stand that I’m sitting in, last year I kinda had it about a hundred yards over to my left rear, but it really wasn’t in a good spot. And so, before the season began this year, I moved it. And so, all of the techniques, when you, again, when you’re hunting by yourself, I took a chance. I came up here, the rain stopped about three o’clock in the afternoon and I decided, well, I’ve got some time to kill, I’m just gonna sit here. Well, low and behold, I had those four doe that came out. Then, all of a sudden, at about a quarter to four, here come these bucks. And I’m a tell you, you know, it always happens. When your producer and your videographer’s not with you, and that’s okay. Again, that’s why I have these other toys and trinkets. Well folks, listen, this is about a five acre food plot. Now, what I had to do this year is because here in the Southeastern part of the United States, I had to replant this thing twice. Now, I’ve showed you on Facebook, we’ve done segments in the past, last year I came across a great food plot planting machine called the Firminator G-3, made by Ranew’s Outdoor Equipment down in Milner, Georgia. You’ve seen me talk about that thing before, well, the problem is, I put the food plots in, taking a gamble and a guess, for the past 20 years I’ve guessed right. I’ve always put my food plots in that time of year about Labor Day weekend, okay. Now, all the prep that comes up to it, you spray it, you turn it, you keep down, and then you get it all prepped, you till it up, you get the fertilizer in it, and I did something different this year, I actually put the seed in first, and then I brought the fertilizer over top, as opposed to tilling it, then putting the fertilizer down, and then coming back and using the Firminator to put the seed in. So, it did help. I got it up, it came up about a week after Labor Day weekend, then all of a sudden the spigot went off. No rain. No rain for the month of September, and almost of October. No rain. So I had to come back and I had to replant this thing twice. And so, what you see out here now, is a growth, not normally what I get. Normally, the mix that I use, I use winter wheat, I use deer greens, which is a combination of radishes and turnips. I also put in there some brassica. Also in there is a kind of a blend mix of clover trio and that then ensures that I get a pretty much of a good coverage throughout the whole fall season and into the spring, because, again, I’m not just hunting deer. I’ve got turkeys to worry with as well out here. As you can see, turkeys are coming in and out of here. We had hunted about three or four times over the course of prior to the hunt. And, again, when you get a chance to sit down and you see a lot of good bucks that are coming in, that one day the buck came in, I don’t know what spooked him, we heard a deer blow across the side of the field from us, and boom, off he went. That’s why, in the hunt, I was kind of afraid because that was a tricky shot through there, okay. It’s not because I made it, it was just, I was hoping he was gonna come out from underneath the legs of that feeder. Now, the feeders that I use, and we’re gonna go talk about those here, but I’ve got Boss Buck up on top. I do exactly what I thought I was gonna do when first owned, or bought, this property, was to come out here and put feeders up on top in this main food plot because I’m surrounded by timber property here. And so, the good thing is, there’s not developments, there’s not a lot of whole folks that actually live around here, and so I have the best of both worlds. Well folks, listen. As you can see, from the angle of which that deer was standing, when you look at the video again, prior, he was standing right here, okay? So, I’ve got, still got blood here on the corn and the supplemental feed. This stand just happens to be high. Again, these are Boss Buck feeders. I’ve got the varmint cage around them. It’s automatically timed. One thing that I would advise you all to do, that worked for me, is I used to have these feeders go off first morning light, and the last evening light of an evening, okay. Well, what I found was the deer love to come out, but with the corn was on the ground, they would only come after dark. So what I did was, I started letting them go off about 12:05 in the middle of the day. And so I get corn on the ground, and then that kinda changes the patterns of when the does come. So when the does come to eat, the bucks are sure to follow. That ain’t rocket science, but it works very very well, so when I’m out here hunting in the afternoon, or coming in the morning, they’re now coming during the daylight hours, which makes hunting a lot easier, okay. Now, one of the other things that I wanna talk about is something that I added to my hunting kit this year, and it’s a game camera from Spypoint. The great thing that I like about this little LINK-S LTE, and it’s on the Verizon network, this one has the little solar panel on top. There’s one thing that I hate, is having to come out here and change out all these AA batteries all the time, because A, that gets expensive, but that little solar panel up there keeps that thing charged all the time. I can plug in on my Verizon cell phone. Every time that thing goes off I get a notification on my phone, and again, this is nothing new to the guys out there that deer hunt, but I just kinda wanted to take this time to show you that that kinda changed my scouting for deer this year. Because I was able to not have to sit there for hours and hours and hours, I can then track them via this game camera right on my phone, and then I can pick up the pattern so I know when to come up here and sit. Well folks, listen. Enough lessons from the field. Stay tuned. When we come back, we’re gonna have a great recipe on the Sportsman’s Table this week.
[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.
Welcome to this weeks edition of the Sportsman’s Table, folks. We’re back here at Deck 383 on the beautiful Waccamaw River. Come on down. Eat with them. Enjoy this wonderful view. Come and even fish! But, joining me today is Jermaine Alston. He’s all about Deck 383, okay, the main guy down here. And I will tell you, Jermaine, I am really looking forward to this recipe. Tell the folks what you got for us today.
I do a little something special every now and then. This is a good special that we run. You know, people just love it in the summertime.
You can never go wrong with a good wrap.
We’re gonna do our Deck Shrimp Wrap.
Ah, there you go. Okay.
It’s not much to it, you know. We’re gonna, first we’re gonna just take our fresh prawns right here.
Okay. And those come out of Seven Seas over here at Murrells Inlet.
[Jermaine] Seven Seas. We use all of those guys over there.
[Bob] There you go.
[Jermaine] We try to show all of them a little bit of love.
[Bob] There you go.
[Jermaine] Just season that with a little salt and pepper.
[Bob] Now how long are you gonna sear these for?
[Jermaine] Less than a minute.
[Bob] Just when they start turning pink? I got you.
[Jermaine] Pink, just a little opaque.
[Jermaine] And you are good to go. Not gonna take long at all. This shrimp green. You really don’t wanna overcook shrimp. Have that pink color coming in there.
[Bob] There you go, it’s coming quick.
[Jermaine] Oh, yes sir buddy.
[Bob] And those are big ones, too.
[Jermaine] Yeah, these are 21/25 shrimp.
[Bob] Oh wow.
[Jermaine] And that’s 21 to 25 shrimp per pound.
[Bob] Well, and the great thing about here on the menu at Deck 383 it’s, you guys have got, you got just a slew, got a variety of food.
Yeah we do. Oh yeah.
And this is a, a light, whether a lunch or you can eat a light dinner.
We try to give everybody a little something on our menu, you know.
There you go! Okay, all right, what’s next?
All right, we gonna go to start plating.
That’s easy enough.
That’s easy. There they go, the shrimp are ready. Ready to go.
All right, Jermaine, our shrimp, man they look good.
Oh yes sir!
Are we ready to go?
Yes sir, we’re ready to go.
We’re gonna start rolling this wrap. We’re gonna take some fresh South Carolina southern-fried spinach.
[Jermaine] Put that in the middle right there.
[Bob] And you know, this is a quick recipe.
[Jermaine] Oh, it is. It’s simple.
[Bob] You know, you can come down here to the river, at Deck 383, you can get it served up, but you can also, something you can do quick at home.
[Jermaine] Quick at home. Quick at home. Just put your fresh diced tomatoes on there.
[Bob] But you know, most wives like to go out to eat.
[Jermaine] Oh yeah.
[Bob] Plus, look at the setting. Look at the river behind us.
[Jermaine] You can’t beat it.
[Bob] No sir.
[Jermaine] Throw your avocados on there.
[Bob] Avocado, yeah, there you go. Okay.
[Bob] And ‘maters. Good color.
[Jermaine] Good tomatoes. I’ll tell you what Lee’s Farm, man those guys have some real good produce over there.
Real good produce. We’re gonna take our shrimp,
[Jermaine] Put it on there.
[Bob] Hoo man. That’s almost like a po’boy but with wrap.
[Jermaine] Oh yeah, there you go.
[Bob] Hey, there you go.
[Jermaine] But with grilled shrimp and not fried.
[Bob] There you go, that’s true. I prefer these. Yeah.
[Jermaine] Gonna take our house Deck Sauce. Which is just a little spicy mayo.
[Jermaine] Drizzle that on there a little bit.
[Bob] Gotta have that. That puts your zing in your wrap, man.
[Jermaine] Zing in your zang.
[Bob] There you go.
[Jermaine] All right.
[Bob] All right. I’ll get this out of your way.
[Jermaine] Now you’re gonna go wrap this.
[Bob] Now the skill comes in.
[Jermaine] Now the skills. You gotta be real careful with this, so you don’t, what I try to do is go ahead and fold it underneath.
[Jermaine] And get a good tuck. And then you have to take your edges.
[Bob] Oh I got you.
[Jermaine] Fold your edges.
[Bob] And then roll it in.
[Jermaine] And then slowly roll.
[Bob] There you go. That’s almost like an art and a science all together.
Oh yes, you definitely don’t wanna rush this right here.
Okay. There you go.
You got your wrap right there, ready.
[Bob] And I got your toothpicks.
[Bob] All right Jermaine, you got him all tied up there now, what’s next?
[Jermaine] Got him all tied up. We gonna just cut this at a little angle right here.
[Bob] Okay. Oh yeah.
[Jermaine] Look at that just like this right here.
[Bob] Oh wow. Look at those shrimp.
[Jermaine] Look at that. Aww look at that. And put that like this right here.
[Bob] There you go.
[Jermaine] And we always serve this with fresh fruit, pasta salad, cole slaw, you can get french fries, whatever side you want with it.
[Bob] I got ya.
This is our Deck Shrimp Salad.
Deck 383. Well folks, listen, I will tell you what, come on down, Jermaine, thank you man
Thank you Bob. Thank you. Not a problem
We appreciate you being on the show today. And I will tell you folks again, check out certifiedscgrown.com, see what’s fresh on your menu, but also come on down to 383. I tell you what, here on the Waccamaw River, the folks at Deck 383 will put more great food in front of you, just like this. And, next week, we’ll be right back here again on another great recipe on the Sportsman’s Table.
[Narrator] 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 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. Voted as one of the top quail hunting destinations in America.
Well, folks, that’s our show this week. Just as a kind of a recap, kinda done it a little bit different. Probably haven’t seen the deer show where the bottom line was up front. We took down a nice eight point. It’s just beginning the season, I hope to have more. I tell you what, it has been a pleasure having you along this week, showing you my food plot, my property, and showing you some of the toys that I utilize to hunt alone, okay. That’s one of the key things, if you wanna capture your own hunt, and, again, I don’t have my videographer and my partner with me all the time, because sometimes I just go up into the stand, and it’s a great place to just to kinda think. But, you never know what’s gonna show up and as you saw this week, nice eight point, a lot of other deer came out. I’ve been tracking these bucks for, well, I guess for probably about two or three months, and finally one showed up. He’s not the biggest that I’ve got out there, but that’s okay, I’m proud of him just the same. As I always like to say, each and every week, the outdoors is our passion, I want it to be yours, too. Head on over to our website if you’d like to for products that you seen on this week’s show, they’ll be right there, as well as our Facebook page. We enjoy bringing it to you each and every week. We’ll see you again next week, right back here on another episode.
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!
[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.
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.
Yeah, with the last one.
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.
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.
[Bob] There we go.
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?
Not the white kind. I like Georgia snow.
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.
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.
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?
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.
[Bob] Listen. You came in a Tahoe today.
[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.
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.
I’m gonna mix that up a little bit. And now this is my own spice blend that I’m putting in there.
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.
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 appreciate it.
I’m your sous chef today, how ’bout that?
Well, you’re a wonderful sous chef.
So, I’ve got the bechamel cooking. As you can see, it’s… It’s kind of like a real–
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.
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!
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.
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.
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.
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.
Bob is duck hunting in Ellerbe, North Carolina, at DeWitt’s Outdoor Sports. Joining Bob, will be the owner of DeWitt’s Outdoors, Chris DeWitt. Also, on The Sportsman’s Table, we will feature a South Carolina certified recipe featuring duck! This show is all for the duck hunter, from hunting, to preparing it!
This week Bob is duck hunting on the South and North Carolina border at Buchanan Shoals. Joining him is former NASCAR champion Terry Labonte. On the Sportsman’s Table, we have a great South Carolina-certified recipe that features South Carolina cod flounder and South Carolina-grown collards.
[Narrator] Coming up this week on Bob Redfern’s Outdoor Magazine, Bob is duck hunting on the South and North Carolina border. Joining him this week will be his guest, former NASCAR champion Terry Labonte. Also, on this week’s Sportsman’s Table, we feature a South Carolina-certified flounder recipe. All this and a whole lot more, and it all begins right now.
Beautiful right there. What I thought initially, he might’ve been a jake. Doubled up, doubled up. Ducks. Them are ducks.
[Terry] They’re gonna be flyin’ everywhere.
[Bob] I’m tellin’ ya. Oh my goodness. Whoo.
[Terry] Just like it was yesterday when we come down–
[Bob] Oh man, woo ha. Alright Terry, come on man. Let’s get our stuff. Get our guns, get out, get ready. Well folks, welcome to our show this week. I’ll tell ya what. You’ve seen this guy on our program before. None other than legendary NASCAR champion Terry Labonte. You know Terry, I’ll tell ya. Now the last time I had you down here, we were poppin’ some quail.
We were, that’s right.
This time folks, we’re gonna go out, and we’re gonna see if we can’t down a mallard or two. It’s duck season here at Buchanan Shoals up in North Carolina and we’re not very far from Terry’s home. Not very far from the racetrack either.
We’re not far, yeah. It’s a great location here, so it oughta be a good afternoon.
Now listen, do you get to hunt ducks that often?
No I don’t. This is probably only about the third time I’ve ever gone duck huntin’.
You know, it’s awesome. I tell ya. I just love it. I don’t get to do it very often either.
It oughta be good. The weather’s good. I think there’s a lotta ducks down here so I’m lookin’ forward to it.
Well, I know they move very quick, so I just don’t want ya…
Are they quicker than quail?
Eh, nah. Well maybe.
They’re bigger, though.
Well listen, I really appreciate you bein’ on our show this week. Hey folks, listen. NASCAR champion Terry Labonte right here, in the duck blind with Bob RedFern. Listen, on this week’s show… Man, we’ve just got some great action for ya. Great recipe in the kitchen. It’s just gonna be great. Now, gotta get our gear. Let’s head on out, huh?
Hello Daisy. Thank ya.
Hi Daisy, hi girl. How are ya? Yeah, yeah. Alright. Duck huntin’ folks, right here. Terry Labonte. Doesn’t get any better than that Jason Kiker. He’s on the calls, and Daisy’s gonna do all the retrievin’ for us. Y’know man, I tell ya what. It’s a pleasure to be with ya.
Now, the only thing is, these are a little bit bigger than them quails, so they’re not gonna be as hard to hit, I hope.
‘Cause those quail down here are fast.
Yeah man. A’ight. Take him. Nicely done. Nicely done. Woohoo! That’s what I’m talkin’ about, huh? Yeah.
[Terry] I hit that first one.
Yeah, tell it.
But he kind of, he still–
[Bob] You know what it was Terry? It was the mojo duck.
It was a mojo–
It was a mojo.
That’s what brought him in here?
Yeah. Well, there’s one hen. There’s some more upcomin’. Nice shot, Terry. Nice shot, Terry. Woohoohoohoo, whoo! That deserves a, bump one out man. That was a good shot. Wow.
[Man] A great shot.
[Bob] That was a great shot. That’s my partner right there. Terry Labonte, huh? I’ll tell ya, that’s my partner. A’ight Daisy. Gah. They’re smokin’. Okay folks, at our behalf, okay, and Terry aint’ gonna say a word, them things are, we’ve got about 20 mile per hour winds out here so when them ducks get behind, I mean it’s almost like the wind’s pushin’ their tail, huh? And you ain’t sayin’ nothin’.
No I’m just missin’ it.
[Bob] Here they come, comin’ at ya bud. Can you get him? Get him, get it, get it. There we go. Alright, one outta two ain’t bad. Yeah, he’s down. Whoo! Let me tell ya somethin’.
He was right in the sun–
They didn’t know what they were gonna do.
No, I know. He was right in the sun.
Yeah, right there, yeah, I know.
Here’s another one.
Every good duck hunter’s gotta have an excuse.
Yeah, yeah. Well I picked it up from my other duck hunt.
You picked up some tips.
Yeah, yes. Make a list of excuses.
So when the car ain’t runnin’ right or you ain’t got it adjusted right, there’s always gotta be somethin’ wrong.
Oh yeah, yeah.
It ain’t the driver.
Alright, yep. There’s two of ’em out.
Oh crap. He come runnin’ from behind us.
Here, here, here.
[Narrator] Stay tuned for more Bob Redfern’s Outdoor Magazine, as we have more duck hunting from the Carolinas. 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. And by South Carolina Embroidery and Screenprinting.
[Bob] Nice shot, Terry. Alright, yeah man. Woohoo. Now that’s what I’m talkin’ about. You a mean machine with a shotgun, huh? That’s good to go. Whoo, yeah! Plus your hands are cold. You wanna borrow my glove?
Nah, I’m good.
That was a good shot. Awesome shot. I didn’t think that thing would come this way. Plus, what a good shot, the camera over the shoulder. We couldn’t make it any better than that. Yeah, there you go. See?
You get all that? Yeah, I thought that bird’s gonna–
I know. That thing was right on the deck. I mean, I’ll bet it wasn’t… Well, you know, when the wind’s blowin’ like this, these birds want to go down, period. I mean, they’re comin’ outta the river over there behind us. They’re tryin’ to get in here before this weather comes in. There’s Daisy. Oh yeah. Let’s see it, though. Yeah. Oh, nice. Nice drake mallard, yeah. There we go. Mm hmm, okay. That’ll be on your grill this summer, Terry.
Thanks to Daisy goin’ and gettin’ it.
Thanks to Daisy, that’s right. Yeah, I’d hate to think we had to wade out there and get him.
Yeah, I know.
That would be ugly today. Here they come. Gah, we may have done that one too early. Oh well. Terry, you can’t get every one of ’em, you know?
[Terry] I know it.
[Bob] They were comin’ at us, too. You know Terry, as we’re waitin’ on the next wave of ducks here, okay, I wanna tell you somethin’. This guy can shoot. Amongst other things. Listen, I know you’ve got land and a ranch in Texas that really is your passion down there, but tell all the folks out there what you do in the fall and the winter, because you’re a big deer hunter.
Oh, I love deer huntin’. I wouldn’t call myself a big deer hunter. I think I like lookin’ at ’em more than I do huntin’ ’em, but we have a place down there and it’s a lot of fun. I really enjoy goin’ down there and we’ve really tried to manage everything on the ranch as best we could. That’s kinda my passion, I guess. I really enjoy doin’ that. Love the outdoors. Just nothin’ gets you more excited than seein’ a really nice big whitetail.
What’s the biggest buck Boone and Crockett size that you’ve taken since you’ve retired?
I’m in the 170’s, I guess. You don’t see those every day. A lot of people say that they have a lot of ’em, but on our place you don’t see ’em every day, that’s for sure.
You know, a lot of folks don’t get the opportunity to even, let alone shoot one or to even see one.
I love lookin’ at ’em. That’s what I enjoy doin’ durin’ the winter and goin’ down there and spendin’ five or six weeks at a time and gettin’ up and goin’ out deer huntin’ every mornin’ and every afternoon. Just seein’ what you can see, y’know?
Well do you get your brother Bobby out to join ya every once in a while?
Yeah, he does. He certainly does. He comes out there and his son Tyler really enjoys it, and he is our varmint expert. Yeah, if you have any extra bobcats or coyotes you wanna get rid of, he’s the man on that. He puts a hurtin’ on ’em, but he enjoys varmint huntin’ and of course we’ve got plenty of hogs down there in south Texas and they’re fun to hunt, too.
Well, I tell ya what. It’s always a pleasure to be with ya, and I’m just kinda glad that I get to share the opportunity to do a little quail huntin’, a little duck huntin’ at least. and of course we’ve got some birds in the background there. Hey, again, this guy can shoot. He knows what he’s doing, not only behind a race car, but he know behind a shotgun. Listen, I tell ya what, that ol’ wind’s blowin’.
It is cold.
Daisy says, “Shoot me down another duck.”
[Narrator] Stay tuned after commercial break. We head to the Sportsman’s Table for a great South Carolina-certified recipe that features South Carolina cod flounder and South Carolina-grown collards. 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 the Sportsman’s Table. This week we are at beautiful Murrells Inlet, South Carolina. Wicked Tuna restaurant, right here along the coast. It’s a beautiful, beautiful place to come, and my guest chef today is chef instructor Tom Mullally with grand Strand Catering, right here in Myrtle Beach. Tom.
Bob, always a pleasure.
Well it’s a pleasure to have you as well. You know, Strand Catering is just a great thing you do,
But I think you provide so much great food for everybody. What do you got for us this week? We’re goin’ local all the way, Bob, how we always do. We’re at Wicked Tuna, so we’ve got the ocean there in front of us. We need to do some fresh, local flounder.
Okay. You know, Tom–
No bland food allowed?
Folks all over the country watch our show and they love these recipes you guys do, and we love certified SC-grown produce and local stuff but, if they’re not along the east coast, can they substitute this fish?
Oh definitely. Definitely. Any personal preference. Grouper, red snapper. Up north, haddock, cod. Whatever your personal preference may be. That’s what I love about food, Bob. It’s just endless.
Dependin’ on where you’re at, dependin’ on product availability, you can put somethin’ together. So as our fresh, local flounder’s searing, I’m gonna start our plate.
Local greens here. This is actually local kale from one of our farmers. Us chefs have a deep respect for farmers and fisherman. Where would we be without ’em?
[Bob] There ya go.
[Tom] A little red island peas here. A little carrot, celery and onion in there. In order to be a chef, you have to be a chemist. You have to coincide those flavors together. That’s what we do. This is local South Carolina rice. That’s a rice cake.
Alright, our flounder’s searing nicely. Nice little golden brown action on there.
[Bob] And you know, one of the things that you guys like to stress out is don’t overcook the fish.
[Tom] Correct. There’s nothin’ worse than dried piece of fish.
[Bob] That’s true.
[Tom] Nothin’ worse than that. Let’s give it a minute and we’ll be able to put it on our plate real soon. We’re gonna garnish it up. A little carrot here. Feed the eyes first, Bob. We’re gonna get a little color goin’.
[Tom] We’re gonna top it off with some fresh pickled, local peppers and shallots and we’re gonna drizzle a little basil sauce and our dish will be complete.
Listen, here the sun’s shinin’, the ocean is right there, we’re at Wicked Tuna, I mean listen.
Doesn’t get much better. Do you love your job or what?
I do man.
I love mine.
Gotta love what you’re doin’. Alright Bob, let’s finish our dish.
[Bob] Oh wow.
[Tom] Fresh, local flounder over our fresh, local greens, red island peas, rice cake, and we’re gonna hit it with a little basil oil right here.
Oh wow. You guys have always got a…
We like squirt bottles
That’s right, it’s always a finish.
There you go. Wow. Mm.
[Tom] Looks good enough to eat.
[Bob] Yes sir, it does.
[Tom] Top it off with a little fresh-squeezed lemon, and then after that we’re gonna hit it with some fresh, local pickled peppers and little shallots. Boom, our dish is complete.
[Bob] Man, does that not make the meal? Make the day? Tom, always a pleasure having you on here. Folks, remember. Buy and eat local. It’s a matter of taste. Log on to certifiedscgrown.com and see for yourself what’s fresh on the menu. We’ll see you right back here gain next week on another recipe on the Sportsman’s Table.
[Narrator] 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, brought to you today by the South Carolina Department of Natural Resources. Life’s just better outdoors. By Shakespeare’s Ugly Stik GX2 rod. Ugly Stik, America’s strongest, most sensitive rod. 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. Chevrolet presents Bob’s Top 16 Outdoor Destination of the Week, a look at the best hunting and fishing destinations in the United States. Each week, Chevrolet will feature a new hunting or fishing destination in conjunction with Bob Redfern’s Outdoor Magazine, and Bob’s Top 16. It wasn’t always this way, but within a long cast of the nation’s capital flows a river holding one of America’s best bass populations. The Potomac River in the early 1970’s was polluted, but the river which forms the border of Virginia and Washington, D.C. was cleaned, and its vast population rebounded. Some veteran tournament bass anglers say the Potomac is as good as any bass water in the country. They put it on the same level as lakes like Guntersville in Alabama, Sam Rayburn in Texas, and Florida’s Okeechobee. While the Potomac isn’t trophy bass water, it regularly gives up five bass daily limits. On good days, fishermen report 50 bass catches, and biologists say the river bass population has increased 50% from just over a decade ago. And the fishing scenery is stunning. Anglers regularly cast for bass within site of the Lincoln Memorial and Washington Monument. Anglers often catch large bass in the Columbia Island yacht basin, home to the Pentagon. Large mouth and small mouth bass are landed within sight of the Watergate Hotel and the Kennedy Center for the Performing Arts. For information on fishing the Potomac, contact the Virginia Commission of Game and Inland Fisheries. Log on to www.dgif.virginia.gov for more information. For more destinations, be sure to visit bobredfern.com and click on Bob’s Top 16. And to get to your next destination, go online at chevy.com.
Yep, he’s down there.
[Terry] I think I wounded him.
[Bob] I think you did. You did. Yeah, alright, woohoo. Yeah man. There’s still two high right there. Gonna get reloaded. Yep, they’re comin’ back. You see ’em high?
[Terry] Yep, yeah, yeah, yeah.
[Bob] Is Daisy back? Oh Daisy’s back. Is that the one I just got? Yeah. Nice. Nice drake mallard there. All right. You know the power of 20 gauge. You know Terry, I’m not a wimp, but lemme tell ya somethin’. I went to this new Winchester SX3 Waterfowl 20. Man, it’s good on the shoulder. Get him. Take him Terry. Outta range. I just couldn’t touch him.
That one didn’t count.
[Bob] I just couldn’t touch him. I tried. I tried to help ya out.
[Terry] I shoulda put them 3 1/2’s in.
[Bob] Yeah. Terry, let me get outta here first. The sun’s settin’, it’s cold, it’s time to go home. C’mon.
Let’s go to the Ranger and get on back to the clubhouse. I think they got supper.
Okay good, sounds good.
Plus, we got our limits. Jason and Daisy have done their business. I tell ya what, this water is cold.
Yes it is.
Whoo! I can tell the rest of ’em ain’t got their limits. Listen Terry, I gotta thank you. It’s so much of a pleasure to have you here at Buchanan Shoals. Folks, I tell ya what. NASCAR champion Terry Labonte right here. Bob Redfern’s Outdoor Magazine. It don’t get any better than that. Get him in a duck blind, get behind a over and under shotgun shootin’ quail. Listen, it is always a pleasure. Thank you so much for bein’ on the show.
I enjoyed it.
Until next year. You comin’ back?
We’ll do it again.
Alright, let’s go to the truck. Come on man.
[Narrator] Be sure to catch more of Bob Redfern’s Outdoor Magazine by visiting online at bobredfern.com. Go to Bob’s Top 16 and plan your next outdoor adventure with the same outfitters you see on the show each and every week. Looking for cooking ideas for your next meal? Then be sure to visit the Sportsman’s Table and see all the new and past recipes from some of the best chefs in the southeast. If you missed an episode or just want to look at a past show, cooking episodes or special features, then become a subscriber of Bob Redfern’s Outdoor Magazine’s YouTube channel. Stay connected online with Bob Redfern’s Outdoor Magazine at bobredfern.com.
This week on Bob Redfern’s Outdoor Magazine, Bob takes us on an awesome opening day turkey hunt in South Carolina. Plus, we take a look at South Carolina’s freshwater coast. And on this week’s Sportsman’s Table, we feature a South Carolina certified shrimp and grits recipe.
[Announcer] This week on Bob Redfern’s Outdoor Magazine, Bob takes us on an awesome opening day turkey hunt in South Carolina. Plus, we take a look at South Carolina’s freshwater coast. And on this week’s Sportsman’s Table, we feature a South Carolina certified shrimp and grits recipe. All this and a whole lot more, and it begins all right now.
[Music – show open]
Bob Redfern: Well, folks, on this week’s show, it’s the opening day of turkey season here in South Carolina. And you know, 12 months have gone by. You end up the season dejected if you don’t get a bird. Bird hunting has gotten a little bit more tricky. And, you know, for most of you hunters out there, you know what I’m talking about. You’ve got predators, coyotes, all kinds of things. And then we go through the heat of the summer. We see some turkeys out there. Then you get into the fall season. It’s deer season. And what do you see most of? Turkeys, okay?
Bob Redfern: And from that, then after deer season’s over in January, here, then we start putting the cameras up. Or, some of y’all keep cameras up all year long. And you see the birds migrate in and out of the fields late in the afternoon. Well, as always here in South Carolina, we’ve got ’em on camera. I’ve been tracking these birds since January. And as seasons come and seasons go, weather changes, all kinds of wives’ tale stories about, “Well, have they already laid their eggs in January? Now they’re in the second mating season.” I don’t know. All I want to know is, I’ve got gobblers and they’re talking to me. At least I can track ’em when I get up early in the morning. And, well, we had that on the first day here.
Bob Redfern: And I tell you what. Well, I guess all of that amping up, all of that excitement, and I’ve got a new shotgun, I’ve got everything out, I got all the decoys dusted off and I’m ready to go. I’ve got my trusted cameraman with me. And you know, I’ll tell you what. A lot of folks say, “Well, Bob, how many turkeys do you kill?” Well, to me, it’s not about taking a bird. It’s about filming a bird. Yeah. And I try to make it so it’s entertaining for you all. But, again, I get a lot of opportunities to hunt. But when you get one and you can down a bird on film, that’s really the key.
Bob Redfern: And so, with this season that started, I, well, okay … I tell you what. As things come and go, we got out there early. First light, gobbles everywhere. And as you can hear, the whole area is lit up. Now, I’ve been tracking about 12 to 14 gobblers over the past six to eight months. And they’re out there and they’re talking to me. We got a perfect setup over the field. I got the decoys out there. And in comes a bird. Well, I just gotta tell you. Let me show you what happens.
Bob Redfern: Well, as you can see, I don’t get ’em all. Anxiety … I wanted the birds to separate a little bit. I didn’t want to take two birds with one shot. So, again, excuses? Nah. It’s about filming a bird and not downing a bird, okay? I really thought the hunt was over. I thought, “Okay. Yeah. You’re a little dejected. You missed the bird.” But on my defense, these birds are evasive, okay? And he got spooked a little bit. Little separation, again, as you can see.
Bob Redfern: But anyway, we took a break, started to reflect on what was and, again, what might be. With that, we come back, get back set up in the afternoon. I hear a few birds off in the distance. I thought, “Hmm. Maybe this afternoon’s going to be a little promising.” And again, had not had an opportunity to scout much in the afternoon. But we’re going to try it anyway. Again, it’s opening day. You’re out there. You’re all ready. And so you gotta start somewhere. And so we did. We sit down, give a little call. Got some answers. Waited a few more minutes, and about 45 minutes later, in comes a bird. Well, let’s take a look and let’s see what happened later that afternoon.
Bob Redfern: Got it. Oh, man. Well, folks, listen. I’ll tell you what. Turkey hunting opening day, it’s been an adventure. Birds talked a lot early this morning, been gobbling. This year, I’m on my own place, something I’ve developed here over the past year. Birds have been in this area quite a bit. I’ve been watching them, tracking them on game cameras. Again, opening day in South Carolina, it’s always exciting. Not much talking this afternoon. But with that bird right there, he just popped though the woods and I wasn’t going to let him go. Looked like he had probably, maybe a six, eight-inch beard. From what I could tell from here, just a little bit of a beard that’s been, looked like, pulled away.
Bob Redfern: Hey, listen. I have to give the folks at Browning a new push here. This is the new Browning Synergy Turkey over and under shotgun. What an awesome gun. It is just one of those shotguns that I’m very familiar with. Shooting an over and under, you’ve seen me do it with quail, sporting clays. But now, for turkey, all camo’d up, extended turkey choke tubes, three and a half inch. Again, the Browning Synergy, it is one of those guns that truly is the best there is.
Bob Redfern: All right. Let’s go take a look at this bird. I think he’s done flopping for a while. Oh. And I forgot to tell you about the new Browning turkey loads. Browning, the best there is in ammunition, three and a half inch, right there, number fours. And there be the wad. Okay. All right. Let’s lay this thing down here. Let’s see what we got here. Good spurs. Probably a good, oh, I’d say, at least inch and three quarters. Those might even go a little bit more than that. Nice, full beard here. But as you can see, what I thought initially he might have been a jake, but he wasn’t. He’s lost some of his beard here. And that’s a good probably six inches, maybe longer. But some of it’s broke off already.
Bob Redfern: Well, I know it was exciting for you guys. You’re probably going to ask the question, “Well, okay, Redfern. You shot twice.” Well, thank goodness that I had two shots. That bird, as you saw, came in, popped in, silent. Tried to think silent but deadly. He moved over to that decoy. He got spooked because, again, I was waiting long enough. Because, again, I wanted to see him strut a little bit more. Something spooked him. He turned and, as you always well know, when a bird turns his back to you, it’s going to be hard unless his head’s up. And that one, at about 72 yards, and I stepped it off, he turned his back. I popped the cap. It just bounced off. Lucky for me, I had that second shot in that new Browning Synergy over and under turkey.
Bob Redfern: And, again, we’ve talked about that. You’ve seen it on the show. It’s one of those things, that if I hadn’t had that second shot in that over and under, I would never, I don’t think, been able to have got that with either a pump or an automatic shotgun. I’ve tried that before. You all have known that you’ve missed a bird and you’ve tried to get that automatic up. I don’t care if you’ve got five rounds in there. But there was just something about having that over and under and that second. It was just more responsive. He turned to the left, up his head, and boom. And down he went.
Bob Redfern: With that, I tell you what, it was exciting opening day for me, one, well, I’ll cherish for the rest of my life. And trying to get a bird, well, it’s never easy. And even not even easy for us who do TV.
Speaker 1: When Bob Redfern’s Outdoor Magazine returns, we take a look at Bob’s top 16 locations of the Old 96 District in South Carolina, which is home to amazing outdoor adventures, a haven for history buffs, and the location of the most remarkable attractions and places of interest in the state of South Carolina.
Speaker 1: 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.
Speaker 1: Chevrolet presents Bob’s Top 16 Outdoor Destination of the Week, a look at the best hunting and fishing destinations in the United States. Each week, Chevrolet will feature a new hunting or fishing destination in conjunction with Bob Redfern’s Outdoor Magazine and Bob’s Top 16.
Speaker 1: South Carolina’s freshwater coast was made for outdoor lovers. With over 100,000 acres of water, 2,000 miles of shoreline, six state parks all situated on water, and more than 150 hiking and biking trails, South Carolina’s Old 96 District, which includes Abbeville, Edgefield, Greenwood, Laurens, and McCormick counties, are perfect places to experience your next outdoor adventure in authentic southern hospitality. Fishing offers the angler many different bodies of water and various species of fish, from stripers, crappie, catfish, to largemouth bass. And for the shooting enthusiast, make sure you check out the Palmetto Shooting Complex at the National Wild Turkey Federation in Edgefield, South Carolina, where young and old can enjoy shooting sports at the 300-acre facility. And while in Edgefield, be sure to come by the National Wild Turkey Federation’s museum and headquarters.
Speaker 1: And if history is your passion, then the Old 96 District can satisfy that as well as many Revolutionary War hiking trails, historic homes, and vintage railroad cars. For information and travel info for the Old 96 District in South Carolina, go online at SCTravelOld96.com. For more destinations, be sure to visit BobRedfern.com and click on Bob’s Top 16. And to get to your next destination, go online at Chevy.com.
Speaker 1: When Bob Redfern’s Outdoor Magazine Returns, we take a look at Bob’s Top 16 locations of the Old 96 District in South Carolina, which is home to amazing outdoor adventures, a haven for history buffs, and the location of the most remarkable attractions and places of interest in the state of South Carolina. When we come back, we head to the Sportsman’s Table for another South Carolina certified shrimp and grits recipe.
Speaker 6: The Sportsman’s Table, brought to you by the South Carolina Department of Agriculture. Remember, buy South Carolina. It’s a matter of taste.
Bob Redfern: Welcome in to this week’s Sportsman’s Table recipe. We’re here at Frank’s Restaurant in Pawley’s Island, South Carolina. And my guest is chef/owner of Southern Comforts Restaurant, Greg [Metcalf 00:14:29]. And I have to tell you, Greg, thank you so much. I am just so amazed at what comes out of Pawley’s Island. And, again, you’ve got another great restaurant to come visit.
Greg: Well, I’ll tell you, Bob, I am impressed myself. Our family’s been vacationing down here for about 20 years. And my wife and I just moved down about a year ago and opened up Southern Comforts Restaurant and Bakery right down the street. We’d had a restaurant up in the mountains of North Carolina for several years, pretty much the same concept, but just wholesome food, freshly grown, as local as possibly can be. But I’ll tell you what. We’re the new kids on the block. And there are so many great restaurants in Pawley’s Island. That’s what drew us to open up a restaurant here.
Bob Redfern: Oh, wow.
Greg: To keep us on the cutting edge of what’s going on. And they certainly do it around here.
Bob Redfern: Well, what have we got today?
Greg: Today we’re going to do one of our specialties. It’s the shrimp and grits with our pimento cheese grits. We use an Ash County cheese out of North Carolina, and then our fresh, local shrimp that we just went down to the docks, Georgetown Independent Seafoods, I go to, or I go to the East Street Docks right down there to get our shrimp. It’s usually about twice a week or so.
Bob Redfern: Oh, great.
Greg: We’ve got some assorted peppers over here, some Andouille sausage, which, believe it or not, is a Lowe’s product here. But they make all their own sausages in-house.
Bob Redfern: I got you.
Greg: So we gave them a recipe and they make ours for us.
Bob Redfern: That’s wonderful.
Greg: It works out pretty good.
Bob Redfern: Yeah.
Greg: But we’re going to start off with this. And we don’t want to overcook our shrimp a little bit. So we’re really going to start off with our vegetables. We’re going to heat it up a little bit. We’ve got some butter in here, unsalted butter. We’re going to start off with the peppers a little bit, give it some color.
Bob Redfern: Well, you know, shrimp and grits, when people of shrimp and grits, they think of South Carolina.
Greg: Well, interesting enough, years ago, probably twenty-something odd years ago, I worked in Charleston. And it was my first experience of really southern cooking. And I had a lady out there that had been cooking all her life. And she was an older lady. And she taught me the shrimp and grits.
Bob Redfern: Oh, wow.
Greg: And, of course, people do it differently. In New Orleans, they’ve got the tomato broth. This is going to be more of a Cajun cream broth as far as that.
Bob Redfern: [crosstalk 00:16:10] I got you. How long you gonna cook the vegetables?
Greg: We’re gonna cook ’em. We’re gonna keep ’em al dente and keep ’em real colorful. But we want to get ’em going here a little bit for us. It’s probably going to take us just a minute or two to get those going. And then we’ll toss in our Andouille sausage. And we’ll do the shrimp last, actually, ’cause we don’t want them to be overcooked. A lot of folks will overcook the shrimp. And then it’s dried out and it just doesn’t give you that good flavor and texture that you need.
Bob Redfern: It’s like eating rubber. I know.
Greg: [crosstalk 00:16:29] Absolutely. Absolutely. We’ve seen that all over. That’s one of the nice things. You don’t want to ruin a good fresh product like that, either, as well.
Bob Redfern: That’s true. Exactly. If folks want to log on, tell ’em your website while you’re flipping, there.
Greg: I certainly can. W-W dot Southern Comforts Restaurant and Bakery dot com.
Bob Redfern: Oh, wow. There you go.
Greg: Like I said, we also run a bakery on part of the restaurant. My wife is the baker. She’s won awards for her carrot cake and her chocolate bourbon pecan pie.
Bob Redfern: Oh, my weaknesses.
Greg: Which is one of the biggest sellers. Absolutely.
Bob Redfern: Oh, my goodness.
Greg: Now we’re going to throw a couple big ones in there for some garnish.
Bob Redfern: You know, just the mixture of the sausage, just the vegetables, it has a great aroma.
Greg: Well, you know, interestingly enough, one of the first times I ever had shrimp and grits, coming from the Midwest, as you probably well know, grits only come with cheese.
Bob Redfern: Yes.
Greg: Or come with butter or ham. Nobody puts shrimp in their grits. When I was in Charleston 25 years ago, I said, “Shrimp and grits? What are you talking about?” We tried some and absolutely fell in love with it, to be honest with you.
Bob Redfern: But this is a different twist. It’s got a lot of color to it.
Greg: It is.
Bob Redfern: Yeah.
Greg: It’s got a lot of culture to it. And of course, you know, they’re using local products they have. And nice vegetables, and sausage and that all worked out well. And the grits, of course. You gotta have your yellow stone-ground grits, which we get out of Duluth Mills in Columbia, South Carolina.
Bob Redfern: There you go.
Greg: But I think, you know … And then we put our homemade pimento cheese in there, as well. So it has a little bit of a twist as far as the flavor is concerned. Now, we like lots of vegetables and lots of shrimp and lots of sausage in there, because it is a meal. That’s the one thing about shrimp and grits is that if you don’t put a lot of stuff in there, some people walk away a little hungry, more grits than they do the body of what’s going on.
Bob Redfern: Well, they’re not going to walk away hungry with this, boy.
Greg: Absolutely. Well, now we’re going to put a little bit of our chef’s salt in. We use a lot of the chef’s salt in the restaurant to season our steaks, burgers, seafood, the whole nine yards. It’s got ingredients of five different items, and we don’t tell anybody what it is. We’d have to kill you if we did. Just kidding.
Bob Redfern: I got you.
Greg: So it is secret. And then of course, our Cajun spice here a little bit. We also make that in-house, too. Everything we do is made in the restaurant. We don’t have a freezer. So we can’t buy anything in and just store it. Basically, what we buy in, we buy in by the day or a couple of days, and keep it as fresh as we possibly can. And then we make all our collard greens, the macaroni and cheese, the meatloaf and all those types of things every single day.
Bob Redfern: And that’s truly, uniquely, South Carolina.
Greg: It truly is. It truly is. There’s a lot of places that … Especially this day and age, it’s easy to get hooked on the pre-boxed stuff and so on. But the one nice thing about a lot of the restaurants here in Pawley’s Island that I’ve visited is that you can tell they do everything fresh.
Bob Redfern: I get you.
Greg: And especially with the qualified chefs that they have down here-
Bob Redfern: I’ll tell you what, I’ll help.
Greg: We’re going to take a second here and just heat up these grits real quick.
Bob Redfern: Okay.
Bob Redfern: All right, Greg.
Greg: Well, we’re going to finish off with a little heavy cream.
Bob Redfern: Oh, wow.
Greg: That’s going to make it. Then reduce that down a little bit. Make it a little thicker for us, give us the good flavor.
Bob Redfern: [crosstalk 00:19:11] You know, it’s just amazing the compilation of all of those ingredients.
Greg: [crosstalk 00:19:17] Well, it’s a wonderful, colorful dish, too.
Bob Redfern: [crosstalk 00:19:17] that it comes down to that. Yeah, it is.
Greg: [crosstalk 00:19:19] is what I like about it. And it’s got everything you need in it. You got your meats and your vegetables and, of course, your fresh, local shrimp.
Bob Redfern: And, of course, our Adluh grits.
Bob Redfern: This is truly a certified SC-
Greg: Yeah, I’ve really.
Bob Redfern: Grown and bred-
Greg: Grits are a phenomenal product to work with. We do grit cakes and jalapeno grit cakes and all kinds of good stuff.
Bob Redfern: [crosstalk 00:19:40] Oh, that’s awesome.
Greg: We’re going to go ahead and just come on off here.
Bob Redfern: Folks, if you want a copy of Greg’s recipe, just log on to BobRedfern.com. Click on The Sportsman’s Table and right there it’ll be.
Greg: All righty. And there we have it. As we call this nice little cream sauce in the south, we’re going to put some gravy on there.
Bob Redfern: A little touch.
Greg: That’s right.
Bob Redfern: That’s great.
Greg: Make it the way that we’d like it. I’m gonna wipe the plate just a little bit.
Bob Redfern: Presentation, yeah.
Greg: Yeah. We’re going to take these big ones here and put ’em right on top so people know.
Bob Redfern: That there’s actually shrimp in them there grits.
Greg: [crosstalk 00:20:16] Got some great shrimp.
Bob Redfern: There you go.
Greg: Yeah. I think they’ll find out as soon as they bite into it.
Bob Redfern: Yeah.
Greg: Of course, a little fresh parsley always never hurts. There we go. And there you have it, our local, low country southern shrimp and grits from Southern Comforts Restaurant and Bakery.
Bob Redfern: [crosstalk 00:20:26] Great. Thank you so much. I love it, man. Thank you for being a guest.
Greg: [crosstalk 00:20:32] Thank you, Bob. I appreciate it. It’s been a pleasure.
Bob Redfern: I appreciate it. And folks, listen. If you’d like more great recipes, just like you saw today, log on to certifiedscgrown.com and it’s a matter of taste. We’ll be right back here again next week on another great recipe on The Sportsman’s Table.
Speaker 1: If you would like more information on South Carolina grown products, visit them online at certifiedscgrown.com. Remember, buy South Carolina. It’s a matter of taste.
Speaker 1: 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 and Screen printing … And by Back Woods Quail Club, offering southern style hunting and an array of exciting and challenging clay target shooting sports …
Bob Redfern: Well, folks, I hope you’ve enjoyed this week’s show. Opening day turkey, it’s always an adventure. And it’s always an adventure for me. Again, we’re going to be out hunting the whole season. We’re going to have some more great shows coming up. Stay tuned, won’t you? ‘Cause Bob Redfern’s Outdoor Magazine’s going to show up at a destination … Well, it might even be near you. As I always like to say each and every week, the outdoors my passion. I want it to be yours, too. We’ll see you next week with another episode.
Speaker 1: If you’re looking for a new fishing or hunting location with a guide service that you can trust, make sure you visit Bob’s Top 16 at BobRedfern.com. Have an opportunity to fish or hunt with the same outfitters we do on the show each week. The outdoors is our passion. We want it to be yours, too. Visit BobRedfern.com and Bob’s Top 16. And make some outdoor dreams for yourself.
On this week’s episode, Bob heads to Georgetown, South Carolina to Backwoods Quail Club to quail hunt with the 2017 and 2018 South Carolina Department of Natural Resources Officers of the Year.
[Bob Redfern] Folks, welcome to Bob Redfern’s magazine, I am so blessed to have as our host today, on our show here, Rick Hemingway, Backwoods Quail Club, down in Georgetown, South Carolina. And, I’ve got two special guests, these guys are the South Carolina Department of Natural Resources, Law Enforcement Officers of the year. I’ve got JB Smith from Columbia over here on my right over there, JB, bub, man, I’m looking forward to shooting with you today. And, then, I’ve got JP Jones down from Ehrhardt, South Carolina. And, he was the 28th selectee, just got selected. So, but, I’ll tell you what, it’s great to have you guys here. You know, Rick, how I wanna start off today is, you are a shotgun expert, okay, you work for Promatic, you’re their biggest rep, you sell all the, you set up shotgun facilities all over the country. But, you know, when guys don’t have a chance, and it’s the beginning of the season they come out to shoot. What advice would you give all three of us today, okay, as just as an owner and a plantation owner, and the facilities that you have here. What tips can you give us as we shoot here before we head to the Quail field?
Most importantly, we wanna have a safe day in anything we do and we wanna have fun. But, most importantly is, we wanna match the gun with the target, which is pretty simple. I mean, you’ve always watch the ball coming to your hands as you’re catching a football. You’ve always watched the ball come to the glove as you’re catching a baseball, for example. Well, with a target, the hands will carry the weapon to the target. So, you watch the target and the gun will automatically carry the gun to your hands will always carry the gun to the target. So, you match the gun to the target, and you’re guaranteed to have successful hits.
Well, I’ll tell you what, as guys as we move on here on the range, I wanna take just a little bit to warm up. ‘Cause, you know, when you start out the season and you wanna do upland bird hunting, and you haven’t done it for a while, you just kinda wanna get the flow of it. So, that’s what we’re gonna do. Folks, listen, stay tuned, ’cause we’re gonna have more great action here on Bob Redfern’s magazine, right from Hemingway, South Carolina, Georgetown and Backwoods Quail Club.
Well, folks, welcome back to the show. Rick is gonna take JP and JB on just a little bit kind of a Quail drill right here at the range. This is something that, you know, Rick, that I think is good as a tune-up for anybody. I mean, you know, these guys are not bird hunters, okay. These guys, they watch bird hunters, alright. And, so, I think, It’s just a special occasion to get these guys out here because I love bird hunting.
And, I know, you guys will, too, it’s been a while since you’ve done it. JB, you’ve never bird hunted, okay. Well, we’re gonna do it today, man. It’s just instinctively, bird hunting is great. So, Rick, tell us a little bit about this demonstration in this drill.
Well, this morning, we’re on a track field, and that’s a great practice area for a warm-up or a tune-up for a Quail hunt. Causes all going away shots which resembles the way a Quail is supposed to fly. However, we never know where they may go. But, it’s always a good place to start Quail hunters out before their morning hunt to give them a little practice to warm-up and teach ’em safety and so to speak and make sure they have a successful morning hunt.
Well, listen, I’m going to just kinda back here and let the coach take over.
Alright, JP, you, JB are in the best of hands here, alright. Let’s go do this, I’m kinda anxious to watch this go.
Alright, gentlemen, let’s walk up here a few steps. Okay, we’re resembling the dogs on point here, birds will start flying, as the birds start flying, we want to attempt to harvest those birds. So, you don’t know when they’re coming is what we’re doing. So, the birds are in there, we need to. Good shot, that’s the way. Nice.
Nicely done, guys. you can’t get ’em all JP.
You gotta let one of them Quail go.
They are conservative officers, they are leaving some for us to eat.
They are, that’s right.
For the next time. You know, Rick, I wanna take just a couple of seconds here. Let’s talk a little bit about your job outside of here as the Promatic Trap Regional Director here because, I mean, you set up ranges all over.
Sure, we set up commercial ranges as well as private venues for plantations, whether there’s a Quail hunting operation or whether it’s a private individual who just wants to have traps, clay pigeon throwers for their personal needs, to entertain friends and family for a weekend. We do it all and we travel all over the country doing so, and something I’m very proud of and I really enjoy. It’s unbelievable, the nice facilities and private venues I get to go behind closed gates and see. So, it’s very rewarding for me and it’s a lot of fun to see people using guns safely and having fun enjoying the outdoors and shooting.
Well, here at Backwoods, you guys have a lot of competitive events here, a lot of youth events here.
And, I know a lot of the South Carolina Department of Natural Resources guys help participate in some of those youth sporting clay events and things.
These two guys here, again, are the Law Enforcement Officers of the year, my hats off to what you guys do, and the career you’ve had thus far, and I’ll tell you what, Rick, I just thank you so much for hosting us.
We’re headed to the Quail fields.
Absolutely. Thank y’all for coming by and thank y’all for the service y’all provide to the wildlife and outdoor recreational services.
There you go, well, guys, listen, when we come back, we’re gonna be out doing some Quail hunting here on Bob Redfern’s Magazine. You know I live it and these two guys are gonna love it, too.
[Narrator] 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, by 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 and Screenprinting. And, by Backwoods Quail Club, offering southern style hunting and an array of exciting and challenging clay target shooting sports.
Well, folks, welcome back to the show. We are out in the field, getting ready to take these two guys from the South Carolina Department of Natural Resources. Two Law Enforcement Officers of the year, man, what’s the chance of having that. We’re getting ready yo do a little bit of Quail hunting, but, I wanna introduce you to our guide, George Hutto. He is one of the premiere guides down here at Backwoods Quail Club, down in Georgetown, Hemingway. And, again, if you wanna find out about Backwoods Quail Club, just log on to Bob’s top 16 on Bobredfern.com and you’ll be able to log on, book a trip, come down shoot you some sporting clays. Just come down and take in everything that Rick has built over there at Backwoods Quail Club. Alright, George, I know you got, what, two dogs for us today?
We’re gonna start out with some puppies I’ve got. I’ve got Pebbles, Bam and Whiskey.
Oh, man, I’m telling you. George, now, you’ve been on this shore before. A little bit about what these guys can expect out here because the terrain that you guys have got to hunt over at Backwoods is absolutely awesome.
All our Quail hunts are done in Quail habitat, you know, long leaf pines, we’re not putting tape program, we don’t put birds by each tree. We just basically turn the birds loose and we find ’em, let the dogs do the hunting. I know there’s birds out here, but I do not know where. We’ll hunt ’em up, find ’em, shoot ’em, hopefully the guys will kill ’em. But, we’ll have a good time and I’m looking forward to having a good time.
Well, listen, George, if it’s any consolation, I know, you didn’t see the practice for these guys that Rick put ’em through. But, let me tell you something, you know, they did good, okay, they have now become one with the gun, in their new Browning shotguns that they just got.
So, there’s no excuses.
Now, I can’t talk about that, now, okay. And, I’m shooting till four ten today, so, okay. Now, I’ll tell you what, JB, I am looking forward to shooting you, but, I’m gonna take JP first, okay, ’cause he is our elder, you know that. No, I’m just kidding. Well, George, with that, you wanna release the dog? Release the beast and we’re ready to roll. Folks, to the Quail fields we go. Guys, I’m looking forward to this, let’s go man.
Well, it’s kinda wet this morning, you know. Now, JP, I didn’t plan that.
No, that’s fine.
And, you know, I wanna take just a second while the dogs are tripping and George gets Pebbles, Pebbles and Bam Bam. You know, I just want to take just a couple of seconds here. Let’s talks about your career and the history and the passion that you have, ’cause, I mean, this takes a big commitment to be a DNR Officer, not just in South Carolina, but to devote your life to wildlife resources is a big deal.
Yes, sir, I guess, I go back to whenever I was a teenager and we had some problems with some night hunters around my house and one of the local game wardens, Ben Graham, came out to the house and he actually called, I think it was 14 night hunters or 14 individuals one night I was shooting deer in front of my house. He used to come sit up behind our house, there was an old shed that we had and I’d go out there and talk with him and I said, you know, that’s my dream job to have his job one day. So, I’ll fast-forward some, I went to Newberry College. Once I graduated Newberry, I got my career started at College and County Sheriffs Department in ’03. DNR had a hiring class in ’07, I got hired in ’07 with DNR, been here ever since. Started out in Hampton County South Carolina, from Hampton, I transferred to Colleton. Colleton’s home to me, now, so, that’s where I reside, in a little town called Iseton, which is outside, not far from Ehrhardt.
Well, you know, I tell you, again, we’re gonna talk more about now your selection as DNR Officer of the year for twenty eighteen and then we’re also gonna get your partner here, okay, JB Smith, out of Columbia. We’re gonna get him behind his gun, okay, so. We got a point back here, Pebbles is got it goin’ on. This bird’s yours, I got the first one, okay, I broke the ice for you. JP, this Quails got, there he goes, it’s yours. Nicely done, there you go, alright, he broke the ice. Yeah, she is an awesome little dog. We got more in here? Alright, let me get back here.
Come on, Pebbles, Pebbles.
Get ready, JP, we may have more birds in here.
Is that not a good lookin’ little five month old, short hair, wow. There we go. That one, man, that was taken off from an air carrier, good Lord, wow.
Right here, good girl, okay.
Oh, goodness, okay, young lady, man, oh, man.
You’ll take some home with you.
That’s as good a eatin’ as any other.
It’s a little bit bigger than Quail, fresh meat, white meat, juicer, I’d rather eat the Chukar than any other.
You know, how I love the things are great down here at Backwoods, so, with that, come on over here, JB, we’re gonna get reset. I’m gonna change wing men, come here, JP, don’t go nowhere now. Now, do you have any tips and advice that you wanna share with JB, huh?
Just, it all goes back to your training.
Well, listen, folks, when we come back, I’m gonna switch wing men, we’re gonna put JB on my right or my left, which ever he chooses, and we’re gonna put him in the Quail field. So, stay tuned for more great action right here from Backwoods Quail Club down in Georgetown, South Carolina.
[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.
Welcome, folks, to beautiful Murrells Inlet, South Carolina, here at the Wicked Tuna restaurant. Listen, you haven’t seen this young lady back on our show. It’s been about four and a half years, Kin Hardy from Loris, South Carolina, she’s the former Executive Chef and the owner of Deli Beans restaurant at Conway. She’s now kinda moved on, but she was gracious enough to come back and share some of the recipes that she’s formerly cooked, okay, at Deli Beans and the catering company. Kim, thank you so much.
Great to be back, thank you.
I am all about what you’re about to cook today.
Okay, are you ready?
I am ready.
This is a simple recipe that anybody can follow. What I’ve got here started off within the pot because actually, we have, you know, we’re TV cooking today. So, I’ve blanched some things off with Chicken Stock. I take Potatoes, I used Fingerling Potatoes in this and Carrots, you can use Peas, if you like. I’m not a big Pea fan, so I didn’t do that. So, what I’ve got in the pot is Butter, I’ve got Celery, Onions, Fingerling Potatoes and Carrots in there. So, what we’re gonna do is, we’re basically gonna take the Chicken Pot Pie to a whole nother level. Don’t be scared to put too much Butter in there, you can never have enough Butter, Butter’s always better.
Listen, Marie Calender ain’t got a thing on Kim Hardy.
That’s exactly right, that is exactly right. You know, I tell people, don’t worry about exact measurements, just when you’re cooking, have fun with it, just cook to taste. Next time, you wanna add a little more, add a little more add a little less.
There you go.
Okay, so, we’ve got this here, I’m gonna add some Salt and Pepper.
This is all cooked down. If you want to cheat, you can use canned vegetables, but I wouldn’t do that.
I got you, fresh is always the best.
What we’re gonna do is, to make it a little bit different here is, I’m going to add some Flour to this and then, we’re gonna add some Tarragon to it. It’s gonna give it a little sweet flavor.
So, this is basically just like making Gravy.
And, so, the Flour is going to thicken it up.
I got you.
So, we’ve got this goin’, add a little more and remember, if you add too much Flour, just add a little bit more Cream, Milk, Water, whatever you’re making. Alright, so, we’re gonna take that and, then, I’m gonna put some Tarragon in here.
That’s just gonna give it a little bit different flavor.
It smells great.
Alright, so, now, I’m gonna add a little bit of Chicken Stock to this.
And, then, Bob, we’re gonna add some more Calories.
Okay, I think, I know what that is.
This is Heavy Whipping Cream.
Heavy Cream, yeah, oh, wow, goodness.
To make it extra good, if you’re on a diet, this is probably not the dish for you.
Well, it’s okay, they can use other alternate sources for that.
You can use Skim Milk, you can get by with it, or you can just lose the weight and treat yourself to this.
That’s it, you eat it on a Monday, you can lose it by Tuesday.
That’s exactly right. It just depends on how you want the consistency of this. You can add a little more Broth or a little more Cream, to make it not quite so thick. I would add a little more if you plan on serving it later.
So, we’re just gonna go a little bit more on this, and this is a nice, generous portion here.
Everything is ready to go, nice and simple, we’ll put a little bit pretty on it, right there.
Garnish it up, yeah.
And, that’s it, and you can also do this in smaller portions for Appetizers, if you like. And, generally, pretty much everybody likes this.
Chicken Pot Pie, there you have it.
Well, Kim, thank you so much for being a guest again.
It’s great to see you again, and, folks, listen, I will tell you, buy and eat local. And, remember, it’s simply a matter of taste. Log on to certifiedscgrown.com, and see for yourself what’s fresh on the menu. We’ll see you right back here next week on another edition of the Sportsman’s Table.
[Narrator] 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.
[Narrator] Bob’s Redfern’s Outdoor Magazine, brought to you today by the South Carolina Department of Natural Resources. Life’s just better outdoors. Brought to you by 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, a place where the grandeur of times past, can still be experienced today.
Alright JB, Pebbles and George have put us on some birds. George, take it. Nicely done, nice shot, man, you’ve become one with the gun, wow. Good girl, Pebbles, that is an awesome shot.
Thank you, sir.
You know, you know, listen, now, I have to tell you, one of the things that really is so remarkable about Wildlife Officers, you guys really have a passion for what you do, okay. And, obviously, you do when you won this distinction and the honor in twenty seventeen. But, to have both of you guys on my show today, I just can’t tell you how much of a pleasure it is, but. Tell me a little bit about your background and your history, real quick, ’cause, I, just, it’s so amazing. Because, what I want our viewers to see is, you guys are just like us, okay. Yes, you have to enforce the Law, but you want to see folks enjoy the outdoors, that’s why you do it.
Much like JP, I started out as a young guy and got to meet the game warden as a kid, you know, that’s the job I wanna have, I love being in the woods and I wanna protect it. I wound up, I got hired in two thousand eleven, actually, as a Wildlife Technician or Fisheries Technician and I worked there for a couple of years and transferred over in two thousand and thirteen, to the Law Enforcement side. I worked Richland and I’ve been there since two thousand thirteen, hopefully, I’ll be there for my career, that’s my plan. So, it really is a great job, you know, we get to spend our time doing what we love. Obviously, we don’t get to hunt and fish everyday, but we get to be there while its happening.
Well, know you, I tell you, folks, he’s not really telling you the rest of the story what he does. And. We’re gonna be linking up with some of these guys and him and his dive team on another show, but, this guy is part of the DNR dive team and, of course, boating safety is something you guys really, really want all of us and all the public, whoever is on the public waters of South Carolina, to be safe on the water. Because, when you have to deploy the dive team, that’s not a good thing. And, we always like positive outcomes, but, my hats off to you for going through that rigorous training.
Well, thank you.
And, you know, again, boating safety, yes. You guys are promoting that all the time, you bet. You don’t drink and don’t drive, don’t get on the water and drive and drink with that, too. So, with that, I think Pebbles got some more birds for us, plus, we gotta show up with JP.
That’s right, we got some catching up to do.
You got the Lowcountry, you gotta do the Midlands proud.
Alright, let’s go. Nice point.
I see it. Alright. I’ll tell you what, that makes your heart flutter. It’s a good thing, you guys had four shells in that big hummer. That was awesome, guys, now listen, I have to tell you, JB, does that not make your heart flutter?
Oh, it does.
First time Quail hunter and, how could you stay away, JP, for 10 years, huh?
Well, we need to change that, huh? Alright, guys. Nice, guys, nice, wow, man, oh, man, bring it in here, guys. Bring it in, nicely done, my friend.
Thank you, sir.
Guys, I’ll tell you what, I really appreciate you guys joining me on the show today. Again, congratulations to you, for the twenty seventeen honor of the Law Enforcement Officer of the year. And, your recent selection for twenty eighteen.
Thank you, sir.
I could not find any more deserving of two Officers, because, again, it is just a special thing. And, I know, you guys really appreciate that. You guys represent all of the employees of DNR and Law Enforcement and you guys do it very, very well. George, get in here, Brother, I wanna thank you, too, my friend, that is the beautiful, beautiful George. George Hutto, here down at Backwoods Quail Club. Folks, you wanna come down and enjoy sporting clays, you wanna bring the kids, you wanna bring the family, you wanna come on a day just like we did here behind some great dogs, how about that dog, Pebbles, five months old. George, I gotta tell you, man, that is awesome right there. I love short hairs, but, with that, I wanna thank you all for being guests in the show. It’s just been an honor and a privilege to have you guys out here, it’s so enjoyable. I know, you’re gonna Quail hunt again.
And, I know, you’re gonna get back in, alright. Pebbles, back there on a point. But, listen, folks, as I always like to say, each and every week, the outdoor is my passion, I know it’ll 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 will participate in the 2nd annual Congressional Sportsmen’s Foundation Sporting Clays Classic held in Edgefield, South Carolina. Bob will be joined by Representative Brian White as they shoot and discuss what the South Carolina Legislative Sportsmen’s Caucus is doing to promote hunting not only in South Carolina but throughout the United States.
Bob heads back to Southern Woods Plantation in Sylvester, Georgia for some of the best upland bird hunting that Southern Georgia is famous for.
Clear Lake, SD is our Chevy Destination this week and we’re hunting Pheasant. Do you love pheasant hunting or have you ever wanted to try?
Be sure to check out the show this week and we’ll have you itching to book a trip to South Dakota!