Bob heads to Slyvester, Georgia and Southern Woods Plantation, one of the premiere South Georgia quail hunting outfitters. Bob will be joined by some special guests that have as big a passion for quail hunting as Bob does.
On this weeks show, Bob takes a look back at a good friend of his and the show. We pay tribute to Mr. Martin Eubanks, an avid outdoors man who loved hunting and fishing. Martin Eubanks passed away unexpectedly in 2020 and we at Bob Redfern’s Outdoor Magazine wanted to honor him with what Martin liked to do best: walk behind two bird dogs in the low country of South Carolina and quail hunt.
Full Video Transcript
Voiceover: On this week’s Bob Redfern’s Outdoor Magazine, Bob takes a look back at a special friend of the show, Martin Eubanks, who passed away unexpectedly earlier this year. Also on this week Sportsman’s Table, we go to the City Center Farmers Market in Florence, South Carolina for a South Carolina Peach Cobbler recipe. All this and a whole lot more this week and it begins right now.
Bob Redfern: Welcome to our show this week. I would like to dedicate pay tribute to a good friend of mine who has been a special guest on this show over the past several years, Mr. Martin Eubanks, a recent retiree from the South Carolina Department of Agriculture. He unexpectedly passed away a few months ago. Martin was, well, an avid outdoorsman and everything outdoors was what Martin was all about. You know, I can remember how we spent many early mornings chasing turkeys down in the low country or walking the woods on a hog stalker enjoying the beautiful Covey Rise of quail on a quiet cool South Carolina morning. Martin left a tremendous impact on everything he touched and his life and career was spent promoting agriculture in the great state of South Carolina. His career at the Department of Agriculture was a lifelong passion and support of our great farmers statewide. In addition to turkey and deer hunt, Martin love to get behind good bird dogs and chase bobwhite quail. You know, several years ago, he and I had the chance to link up and do just that. So on this week’s show, I just wanted to take time to look back at a beautiful day in the woods with Martin as my wingman of what was to be our last quail hunt together. Let us take a look.
Bob: Hi, Mart.
Martin Eubanks: Let us see what he does.
Bob: What are you thinking, Drake?
Martin: Alright, Drake. Go.
Bob: Nicely done. Nice shot. Nice shot.
Martin: I rush that first on a little bit.
Bob: It is always good to have a good wingman on the left, on the right.
Martin: I rush that first a little bit. Got a little excited.
Bob: Yeah. But, folks, listen. We are hunting in the Low Country, South Carolina today. My good friend, I tell you what. My wingman today is Martin Eubanks. He is assistant Commissioner of Agriculture for the South Carolina Department of Agriculture here. Great outdoorsman, but you know, Martin I tell you what. Nothing gets finer than to be in South Carolina on morning.
Martin: I tell you what. Beautiful day to be outside and just lucky to be here on a farm in South Carolina where they allow folks to come hunt and you know, while they are working the land and farm and it is just great day to be here with you, Bob.
Bob:Well, listen. I am glad you are all target, man. Let us go see if…
Martin: See if we can do a little better next time and get him in one shot.
Bob: Yeah, actually, we got to Cecil, Hank, Drake. I mean, yeah.
Martin: I see. What could be better?
Bob: It cannot be. All right. He is getting a little birdie. Martin, I will tell you. Cecil has got some great habitat here.
Martin: Oh, yes.
Bob: This is gourd quail hunt habitat.
Martin: Beautiful Woods.
Bob: Yeah. And folks, we will talk a little bit about our location and destination, but if you want to know where we are, we are down in Lodge South Carolina Williams Hunting. Log on to Bob’s top 16 at our website, bobredfern.com. Plug in. Cecil, can book you with a quail hunt. I am telling you that you will never forget. Okay. Yeah, okay.
[next video playing]
Bob: I do not think he is ready. What do you thinking, Hank? Look at that. You know, Martin?
Bob: Down right there. Boom. Whoo! Maybe more there, Martin. Get reloaded, brother.
Martin: I am working it.
Bob: How many you got down over there?
Martin: One drop.
Bob: Okay. I got one drop on the right. Yeah, that is true.
Martin: Got a point right here, too.
Bob: Up. There go take it. And he is down. Okay. Nice. Got it. Let us go fetch him up.
Martin: Hey, he just flew off. He is hit.
Bob: It is all about you on the left side.
Martin: And get him make a shot.
Bob: Yeah. Hey, I can see someone go make it easy for you.
Martin: I got a little conflict here. I got a bunch of tree. That is going to be any risk.
Bob: No excuses. There we go. I helped. It is shake and bake.
Martin: Good job.
Bob: No, I am telling you.
Martin: I think we whacked them.
Bob: Listen to him some this high flying birds this morning.
Martin: Yeah, they are moving. The way we like it.
Bob: I am telling you and you know, you are sporting that new Browning.
Martin: Yeah. This was the 725. It is fill gun. Beautiful little shotgun. Nice engraving. 26 inch barrel, throws up great. I mean, when you pull it up, it is their, folks, and I love it. Great little bird gun around the 725 brown [inaudible] I think.
Bob: You are styling a profile, man. Let us go get some more birds here. Oh, we got one right there. Look here. Oh, yeah, okay.
[end of video]
Bob: Folks, stay tuned. When we come back, more quail hunting action from the low country of South Carolina with my good friend Martin Eubanks.
Voiceover: Bob Redfern’s Outdoor Magazine is being brought to you today by the South Carolina Department of Natural Resources. Life is just better outdoors by Berkley. Berkley -Your fish, our science; by Southern Woods Plantation, offering the best in southern comfort and quail hunting; and by Santee Cooper country discover the natural wonders of South Carolina’s Great Lakes.
Martin: Shot, Bob.
Bob: Got it.
Martin: Good shot.
Bob: Got it.
Martin: Well done.
Bob: All right. Are you ready? What do you got, Hank? Yes, sir.
Man: Go, Hank. Pick him up.
Bob: Yes, sir.
Martin: Well, that was fun. You are shooting. Bob.
Bob: Hey, nice. Nice. Nice single rise right there. What do you got in there, Hank? Hunting with Hank this morning. Look at there.
Martin: That is pretty.
Bob: Drake says I want in on this too. There they go. There we go.
Martin: We shoot.
Bob: South Carolina snow.
Martin: You had him fold it up before he came clear on me.
Bob: Well, he was trying to climb over neath that wax myrtle on me.
Martin: He was climbing. So…
Bob: He was steady climbing.
Martin: Bird flying good on this nice cool morning..
Bob: Yes, they are. Nice, cool morning. The dog work is great.
Martin: A lot of fun. Cecil does a good job.
Bob: Let me slide to the right over here, Cecil. You can get Drake in there. All right, Martin, how are you on the left, brother? There you go.
Martin: Good shot. Whoo.
Bob: I will tell you what. I almost lost him in the trees. It is a good thing I had to shots, Martin. That is right. Well, that is why they make that second [inaudible]. Gun is good You just want to shoot that second mount sometimes.
Bob: You know, I will be honest with you. It is always good bird hunters have as excuse. I lost him a little bit on that coming around that tree and then these two got my way and I had to catch up. Anyway…
Martin: Ladies and gentlemen, that is a short way of saying he missed the first shot. But he made up for it.
Bob: Beautiful point, Cecil. Martin. Take him, brother. We got some great low country action this morning. Even Drake is having a good time.
Martin: I hope you got that double on camera.
Bob: Yes, sir. Yes, sir. Woohoo! Nicely don.
Martin: You kill the two?. You knocked two down, Bob.
Bob: Yes, sir.
Martin: I did, too. Double double.
Bob: That was a great Covey rise right there.
Martin: Yes, it was. Awesome.
Bob: All right, let us do it. There she is. There she is nasty one.
Martin: Yes, he has got out at the edge of the field.
Bob: Let me slide a little bit left. And Martin, I do not want you to claim handicap over there on the right now.
Martin: Well, I am shooting through all the brush and I will just so…
Bob: There you go. Take it. Nicely done, Martin. Nicely done. There she goes. [inaudible]. That is a girl. Yes, she is locked. Look at that in there. Yep. Whoo! Got two down.
Martin: Well, I miss my second one. I got the first one.
Bob: There is always one left. As our guide always says.
Martin: Oh, that was good little rise.
Bob: That was awesome right there now. Right here where they were supposed to be
[end of video]
Bob: Folks, when we come back. We are going to have another great recipe on the Sportsman’s Table this week.
Voiceover: The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out-of-state, be sure to buy South Carolina grown meats, vegetables and fruits. Make sure your food is South Carolina-certified. It is a matter of taste.
Bob: Joining me today and downtown Florence at the City Center Market. Kitchen is Chef Johnathan Polson with Victors Restaurant,a mainstay, a landmark here in downtown Florence. Johnathan, I got to tell you. It is a pleasure to have you here as a guest chef on the show today. But I am really excited about the recipe. Tell us about that.
Johnathan Polson: Yeah, it is good to be here, Bob. Thank you for having us and thank you for showcasing Florence. We are going to go very, very, very simple peach cobbler for you, guys. Something anybody could do at home. Very simple ingredients, very easy procedure. What I am going to do is I have got about three cups chopped peaches. I am going to add those to the pan with about a tablespoon of butter.
Bob: Now, you know, I have to tell you, Johnathan, I have never believe I have ever seen a cobbler started in the frying pan.
Johnathan: Yeah, what we are going to do is we are going to try to get a little caramelization on these peaches real quick.
Bob: Okay. I got you.
Johnathan. We are actually going to then deglaze them with a little bit of bourbon once we get down.
Bob: I tell you. Whiskey is always good.
Johnathan: You cannot really go wrong with it. You cannot really go wrong.
Bob: There you go. Now, you, guys, you have this at Victors. You are a landmark. Okay, what? Twenty plus years in downtown Florence?
Johnathan: That is correct. We have been in Florence for about twenty years. We are currently located downtown Florence. We are in the lobby of Hotel Florence and we have been there about seven years now. It is nice to be downtown. It is nice to see the growth going on down here as well.
Bob: Yeah, man.
Johnathan: So once that butter kind of incorporates a little bit, we are going to add a few more ingredients. We are going to add some brown sugar. We are going to add a tablespoon of vanilla. we are going to add a pinch of salt.
Bob: I just got to have a little bitterness, too.
Johnathan: A little bit.
Bob: Now, folks, if you want a copy of Johnathan’s recipe and more about Victors, just log on to bobredfern.com and we will have it posted right there under the Sportsman’s Table. Oh man, I take it that there is folks love fresh peach cobbler.
Johnathan: Yeah, and it is a great mainstay here in South Carolina, you know. Technically we are not the peach state, but I think a lot of people in South Carolina including the Department of Agriculture would argue that. Maybe we are the peach state.
Bob: I think so. Okay, I think peach for peach. I think we produce more peaches than Georgia.
Johnathan: We do. We do.
Bob: Look at that. Oh, man. The Flames.
Johnathan: Yes, we are going to put a little bit of flame on there and be careful. You can se, almost burned myself even as experienced as I am. And what we are going to do is we are just going to let that simmer just a little bit just to cook some of the alcohol out of it. That way, you know, we know it is safe for your kids, safe for your granny. Everybody can have a little bit of it. It is going to be all right.
Bob: And I tell you what, on Johnathan’s behalf, okay, bourbon is for cooking, not for drinking. Okay? So just remember that.
Johnathan: We are just going to let that reduce down just a little bit. Once it reduces by about half and kind of makes a little syrup on it, we are going to cut it off and we are just going to let it cool for a minute while we mix up our cobbler batter. All right, Bob very simple cobbler recipe. This is basic one to one to one ratio. One cup flour, one cup sugar, and one cup of milk. We are going to add a little bit of melted butter in there because we are in south and everything needs butter.
Bob: Yeah, listen. It always gets better with butter.
Johnathan: Now, we are just going to whisk this up real lightly just to get some of the main lumps out of it. If it is a little lumpy still, it is not a big deal. And Bob, as I pour this over here, if you do not mind just grabbing each one and throw them in the oven for me.
Bob: Oh, I will do it.
Johnathan: We are going to cover them just to the rim of these little pans that I have here.
Bob: All right, I can do that in a heartbeat. That is something I could do. Now, I cannot cook, but I sure can eat and I can help. All right. That is awesome. Look at that. Now, how long are they going to stay in there?
Johnathan: They are going to go in for about twenty minutes or at least until the center is nice and firm. You just do not want it to be liquidy anymore.
Bob: All right, John. I will do my part here both.
Johnathan: Yes, sir. Go ahead and bring them over to the table for us. Everybody knows you cannot have cobbler, we will a little bit of ice cream over that. So we are going to finish these off just like that.
Bob: Yep. Got a little bit of that heat at the backdrop.
Johnathan: And right there, we have Bourbon Peach Cobbler a la Mode.
Bob: Delicious. Johnathan, thank you so much.
Johnathan: Yes, sir. It is a pleasure being here.
Bob: I really appreciate it so much and folks, listen. If you are in downtown Florence and the beautiful state of South Carolina, you want to test more of these great recipes. Come on down to downtown Florence here at the City Center Market. Victors will be right there and I tell you what, if you also want to check on what is fresh on the menu, log onto certifiedscgrown.com and see it for yourself. And we will be right back here again next week with another great recipe on the Sportsman’s Table.
Voiceover: To find out more information on food that is fresher and tastier go online at certifiedscgrown.com. Buy certified South Carolina grown products. It is a matter of taste.
Voiceover: Bob Redfern’s Outdoor Magazine is being brought to you today by these following sponsors: Chevrolet, the official vehicle of Bob Redfern’s Outdoor Magazine; by the South Carolina Agriculture Department – It is a matter of taste; by the Old 96 District of South Carolina – Come discover the unexpected wonders by South Carolina embroidery and screen printing. Your source for all your promotional product needs.; and by the City of Florence, South Carolina. Florence is full life, full forward.
Bob: All right. Hi Martin.
Martin: Let us see what we can do.
Bob: I am telling you. I think we are in, yeah.
Martin: Right here on this edge. They have been feeding in here this morning.
Bob: Yes, sir. I think we are wind and birds here. Yeah, she is close. I would doubt it. Let me slide left over here. I am going to get in the handicapped area, Martin. In the handicap area.
Martin: Whoa whoa!
Bob: There is one.
Martin: Nice single.
Bob: Where there is one, they got to be more. There is one. All right. I got a mark on. You may have to slide around that tree over there, Martin. Gotcha. I think, too. Okay, Drake, me and you are amongst the briars here.
Cecil: Everybody ready?
Bob: Yes, sir.
Cecil: Go on, Drake.
Bob: Nicely done, Martin. Nicely done.
Martin: I shot where it was, not where it was…
Bob: That was headed to a restaurant near you.
Cecil: There you go. There you go.
Bob: Got it. Man, that was a nice Covey rise right there now.
Martin: That was a good rush?
Bob: Yes, sir. Awesome.
Martin: I will try to get loaded up. Found them for I was ready.
Bob: I got two out of that one. You get one?
Martin: No, not on that one. I looked in the wrong way. I shot twice. Oh, I love shooting this brownie.
Bob: Got to be more. We are great go. Oh, there it go. Dale whoo. Wow. Wow, [inaudible] Wow. What a [inaudible].
Martin: I am working on it. I am good.
Martin: Cannot get the safety off of the kiln.
[end of video]
Bob: I hope you enjoyed our look back with Martin Eubanks. You know, Martin was a wonderful father, husband, grandfather and a true friend. I just thought this would be a fitting way to remember a man who I will personally Miss. I do hope you enjoyed our tribute to Martin Eubanks this week. Martin was a true outdoorsman who loved everything nature could offer. Whether it was on the water or in the woods, Martin always loved being out there. With over thirty years of dedicated service to the South Carolina Department of Agriculture, Martin will always be remembered as a friend of every farmer in South Carolina. I am glad we had this time to pay tribute to Martin and look back at what he enjoyed the most, the great outdoors. Remember, the outdoor is our passion. I want it to be yours, too. We will see you right back here again next week.
Bob is in Latta, South Carolina to visit with the Palmetto Quail Hunters who are dedicated to not only the sport of upland bird hunting and quail hunting but also showcasing bird dogs with field trials that they run all across the state.
Here’s part two of Bob’s early quail hunt down at Southern Woods Plantation in Sylvester Georgia. On the Sportsman’s Table, Chef Tom Mullally serves up South Carolina-certified fried snapper recipe.
[Narrator] On this week’s “Bob Redfern’s Outdoor Magazine,” Bob is back at Southern Woods Plantation in Sylvester, Georgia for some more quail hunting. And this week’s “Sportsman’s Table” recipe features a South Carolina-certified fried snapper recipe. Stay tuned for this and a whole lot more on this week’s “Bob Redfern’s Outdoor Magazine”.
Yeah, it’s just been a great day. We shot this hog. Look at that, wow! Lemme hold that thing. Nice!
Well folks, welcome to our show this week. We are back down at Southern Woods and with more of our Chevy partners. If you saw last week’s show, well, I tell you what, we had some great action with some great partners and, again, I always gotta ask you, what’s in your garage? And if it’s not a Chevrolet, then, well, you’re just wrong. I’ve got some special guests that are gonna start off with me this week, gonna be my wing men. On my far right over here is John Thornton. He’s the owner of John Thornton Chevrolet in Lithia Springs, Georgia. Next to him is my good friend Newt Strickland of Bellamy Strickland Chevrolet in McDonough, Georgia. Trey Dettmering is also with John Thornton Chevrolet in Lithia Springs. Guys, I just have to give you the old bump all the way down. Go Auburn Tigers, huh? Huh, yeah? Newt. John, listen. It is a pleasure to have outdoorsmen, but also Chevrolet dealers, who love the outdoors, and I know you guys do. This is what you do, you love doing this, and I love taking and going with you. So I just want to thank you for that. And thank for all that you guys do for all of us outdoorsmen, okay? It is a great, great opportunity for us. And John, you and I, I think. Mr. Newt Hughes is gonna put us on the first covey, and then I’m gonna hunt with each one of you guys, okay? Now, just be easy on me and John out here, okay? It’ll be all good, okay?
Well, guys, listen. Again, I thank you all in the individual. We’re going to do that all, I’ll tell you what. War Eagle.
All right, man. You ready, Josh?
Let’s go do ‘er. What are you thinking, Dixie?
[Newt] Get a bird, Dixie. Coming at you and said, “Look, let’ hunt.”
[Bob] Yeah, he did.
[Newt] Get a bird, Dixie.
[Bob] Up, there they go! They’re down? Okay, awesome. How many did you get, John?
[John] Three, I think.
[Bob] Okay, that’s all I’m talking about. Whoo!
[Bob] That’s a nice covey rise out of that. Nice covey rise. I know, I know. And the only good thing about that is it’s Southern Woods.
Southern Woods is great.
You know, listen. I have to ask how many years have you been a Chevrolet dealer? You know, your dedication is just remarkable. I mean, I know you put your heart and soul in that dealership.
I’ve been a dealer since 1983. Trey came in and took over a few years ago, so we’re good partners now. He’s a great, great dealer. He’s a lot smarter than I am and does all this newfangled stuff a lot better than I do. We’ve been able to develop a great relationship that thrives when we get out and do things like this. Right after he came to work for us I started a deal going out once a year quail hunting with Ian, my other son-in-law. It’s been great.
That’s awesome. All right, the kids say they’re here.
[Newt] Get a bird.
[Bob] Dixie’s looking.
[Newt] Go, Bill.
[John] Two dead and one sore butt.
[Bob] Gotta be more in there, Bill. Gotta be more in there.
[Newt] All right, Bill’s on point straight in there on that dead bird, so y’all watch him.
[Bob] All right, William. I see him.
Get a bird. That may be clear.
[John] Those birds moved.
[Bob] Bill says we’re done here. Okay.
[John] All right Bob, you saw I needed a little help.
[Bob] Nah baby, I’m right there with you.
[Newt] Dixie, get a bird.
[Bill] We’ll just see if Dixie gets it up.
[Newt] Get it.
[Bob] There we go. All right. Dixie did good.
There’s the other one.
There’s our other dead bird.
That was one I was looking–
[Bob] Yep! Pointing to back, William. Nicely done. Dot and Bill.
[John] Boy that’s real pretty when they get like that, isn’t it?
It is, ain’t it? Dixie makes three. I got a feeling it’s coming your way, William, whoa!
[Bob] I think it went around that tree. I had to have an excuse on that one. Ah, you know, gosh. Goodness. Oh well. I can’t get ’em all.
You know, Bob, sometimes–
I can’t get ’em all brother!
Bob, sometimes you gotta leave a little seed.
You got to, I’m telling you!
You gotta leave seed.
Listen, to us, talk a little about Bellamy Strickland and your years as a dealer and, of course, your a big outdoorsman, okay? I see you all the time. It’s just one of those things. It’s really a pleasure because you guys, you get it, and you do as an individual.
Thanks, I enjoy being outside an awful lot. I was raised in the country. I’m a country boy at heart. I love getting out there. I’ve taught my daughter to get outside a little bit. She enjoys horses and hunting a little bit. And we enjoy being out here with you guys. Chevrolet is a big part of the outdoors, as you know, and it’s been really good to both of us.
I can tell you it’s been great having you as a wingman today, but you know there’s a lot more birds out here so let’s see if we can go get some.
All right, Bob thanks a lot.
Right, man, let’s do it. All right, thanks. Whoa-ho, ah!
[Newt] Get a bird, get a bird!
[Bob] I know Dixie, I know. There he goes, take him, Trey! Oh, nice shot! Nice shot! Whoo!
Listen, you know I could tell. John’s got you out of that dealership, boy. A War Eagle, man!
A little bit, huh?
You know, it’s been a while since you and I have been, not only on camera, but been hunting together. The last time I remember, it was colder than a well digger’s butt in the Klondike.
With snow. Yeah, fourteen degrees. Ice and snow, and we were out quail hunting. Great conditions today.
I can tell you still get out and hunt a little bit.
As much as possible.
Well look, I know you love the outdoors, but you also love Chevrolet, and that’s been your life. Tell me a little bit about your background and history with that, because it really means so much to us who love the outdoors.
I have, I got into it about fifteen years ago with the family business, and have gotten to meet and do things that I never would have thought I would have gotten to do with Chevrolet, and it’s been a great ride.
Well, we got more quail out there, brother.
Let’s go get ’em.
War Eagle, okay. You know, as dedicated Auburn fans, they’re everywhere, they really are. But I have to say go Vols okay? Tennessee, gotta have it. Let’s go, man, we’ll get some more quail.
All right, let’s go.
[Bob] All right, Trey, I got a feeling they’re all going to go your way.
[Newt] Dixie! Dixie, come! Get a bird! Get a bird!.
[Bob] There they go!
There we got ’em! Whoo, they’re still coming out of there! Man! This looks like a water retrieve here. Dixie in a water retrieve. Trey, you don’t see that everyday.
[Trey] No you don’t.
[Bob] Oh, man. Look at that, aw my goodness. There she comes.
[Narrator] “Bob Redfern’s Outdoor Magazine” is being brought to you today by these following sponsors. Chevrolet, the official vehicle of “Bob Redfern’s Outdoor Magazine.” By the South Carolina Agriculture Department. It’s a matter of taste. By Browning. Browning, the best there is. By Wacca Wache Marina and Deck 383. Located in Murrells Inlet, South Carolina. By the Old 96 District of South Carolina. Come discover the unexpected wonders. And by South Carolina Embroidery and Screenprinting. Your source for all your promotional product needs.
Well, folks, welcome back to our show this week. You know, I always love having great friends… Well, you know when you’re Quail hunting you got to have a good wingman, and I’ve got two of the best from the state of South Carolina. Two of my great friends. The one right next to me here, Chuck McDonald.
McDonald Law, this guy keeps me out of trouble. Tiger fan number one, okay, and I’ll tell you what. The next one is Brian White, representative from Anderson, South Carolina. These two guys are great outdoorsmen, they love it. Brian.
Thanks so much for being a guest on the show. And both of you guys.
Thank you. Coming down to South Georgia to quail hunt. Look at your style and your profile.
Brian, you do so much for the sportsmen, not only throughout the state, but you also do it on a national level as well.
That’s right. The Congressional Sportsmen’s Foundation has state chapters called “NASC.” Matter of fact, we just finished up our annual event here in South Georgia. Brought in people from all over the country to show ’em how great South Georgia is for quail hunting and other types of hunting. Bob, thanks for you for always being a good supporter of ours and the great outdoors, and what you do to–
Oh Brian it is a pleasure. And you know, Chuck, I’ll tell you what. The thing I gotta say about this guy, McDonald Law. You’re wondering, hmm, why has he got an attorney? Well, you never know when you may need one, okay? We always say, 9-1-1, call Chuck.
Well I’m like a Maytag repair man with you. You never get in any trouble, buddy.
You’re just rock solid.
Boy, I got two great coaches. I got two great wing men, I wanna thank you both. Let’s go shoot some birds.
Let’s do it.
All right man.
[Bob] Dot and Bill have got us a bird here, and here comes Dixie.
[Chuck] Deep fryer and they like the smell of French fries.
[Brian] Might have to buy some and try that trick on the way home. Deep fried smoked sausage.
[Brian] You have some pretty dogs.
[Bob] Good spot!
[Newt] Get a bird, Dixie. Dixie! Get it, there he is. Whoo, umm! I thought he was coming your way, I’m sorry. Gosh. Man!
[Brian] They should come my way. They know I keep missing ’em so far this morning.
But that’s some good covey rises, I’m telling you! You know, one of the great things about coming down here is bringing friends who love to do this. I have to ask you, I know you kinda do it all. What is your favorite thing? What do you love to do the most?
Well, we’re doing it.
Do you really?
Honestly? I don’t believe I’ve ever asked you that question.
I grew up quail hunting.
We had nothing else to do where I grew up in rural South Carolina other than quail hunt. It was all family farmland around, so that’s what we did. My dad taught me to respect the outdoors. If you take game you have to eat it. You don’t just take to be taking, and you thank God for his creatures every day.
Well, I have to finally ask you what’s coming up special that really pegs the needle for you with the coalition?
I think one of our biggest things that we’re doing now is the shooting sports. The fastest growing population of shooters is women, believe it or not, and we’ve getting high school youth involved in skeet and trap shoots. And just to promote sporting, clays. That’s part of shooting, because the average person doesn’t understand that by buying these guns and buying this ammo, you’re contributing to conservation which is God’s world and that’s what we’re gonna to take care of and provide that access for people to be able to do it. I think that’s the number one issue is access. Go out and buy a hunting license and you’ll preserve the great outdoors.
Brian, it’s been a pleasure, man.
Thank you so much. Let’s go get some more quail.
[Bob] All right, Chuck!
All right, Mr. Bob.
Come on, man!
Wing men on point.
[Newt] Dixie, get a bird!
[Bob] I’ll tell you what, Dot and Bill are working their heart out for us here this morning. And so is Dixie. There we go!
[Chuck] That’s one Brian wounded, wasn’t it?
[Bob] I think that was one of the… That had a leg down on it, okay, well. We got him, anyway.
[Newt] Bring it, Dot!
[Bob] Dot says, “I’m on to the next one.”
[Newt] Dixie, bring it!
Dude, I’m telling you. Dixie says, “Look, Dad, huh?” “Gimme a break.” All right, Chuck, there gotta be more. This could be the big one.
Coming my way.
I know. Oh, nicely done, Chuck. Awesome shot, wow!
Man, I think they’re gonna leave us out front. Take him! Aw, you got the tail end, and he’s coming down!
[Newt] Crash dead, right?
Right, coming down.
Hey, stayed in the wind.
Mmm. That’s okay, Chuck.
I think he’ll helicopter in.
Yeah I saw some feathers fly.
Well, Chuck, listen. I have to ask you, as Newts’s going over there. We’ve been friends for, gosh, fifteen, over fifteen-plus years.
One of the things that I have really become very fond of you is is, you know, you’ve gotten back out into the outdoors. I’m not sure if that’s just because I get you out here, but you grew up that way.
Then you kind of got away from it for a little bit.
That’s right. Absolutely.
And now I got to get you out from behind a laptop, on occasion, to do this.
I love it.
But you do.
Thank you for doing that.
Oh, listen. It’s really so enjoyable to have you out and have you as a wingman. Next thing I gotta do is gotta you on the boat.
Yeah, I need some help on the boat brother.
Okay, now look, I’m going to go ahead. I know that we’re going to date this a little bit, that your Clemson Tigers–
But I have to say this. It’s been a while. The last time we were on a show, South Carolina Gamecocks were on a roll.
They had Dabo up on the ropes. It was 5-0, okay. Now the tales have turned.
Now its 6-0 against the Gamecocks. You guys lost the national championship but you’ll be back.
We’ll be back.
Better team won that night. We’ll be back, we’ll be back.
Yeah, but folks, I have to tell you though. Chuck has the best of both worlds. He went to Clemson and got his engineering degree, and then he went to USC School of Law in Columbia. So he has a balance, but he still leans over to the Tiggers.
It’s a pretty strong lean, but I got a degree from South Carolina.
I haven’t learned the Tiger Rag yet, but I’m sure before the trips over, you’ll teach me.
We’ll sing it.
Okay, let’s go some quail.
All right, good deal.
[Narrator] When we come back, we head to the Sportsman’s Table for another South Carolina-certified seafood recipe. “The Sportman’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 week’s edition of “The Sportsman’s Table.” Folks, we’re here at Deck 383 Restaurant in beautiful Murrells Inlet, and with me today is Chef Tom Mullaly. He is Chef Instructor and he owns Strand Catering right here in Murrells Inlet. He’s got a special fish recipe for us. I’ll tell you what, this guy never ceases to amaze me. Tom, it’s always a pleasure, man! Before we get you off–
Great to see you, sir.
I’d love to get you on the boat, but I know you gotta tee time you gotta get to.
There’s never enough hours in the day. You know how that works.
I’m telling you. What do you got for us?
Fresh, local red snapper right here out of the inlet. Right in our atlantic waters.
Beautiful stuff, doesn’t get any better than that. So again, as you know, Bob, no bland food allowed. Little salt, little pepper.
Yeah, spice of life. We’ve got our pan piping hot here. Definition of saute is minimal oil and high heat. So we’re looking for that sizzle factor. Always wanna hear that sizzle, here we go! Oh yeah. On a piece of fish like that, I know you guys tell me all the time, “Don’t overcook the meat.”
Correct, there’s nothing worse than an overcooked piece of fish. You don’t want it to be dry, you want it to be nice and moist in the center. So you don’t want to cook it well, well done but like medium and mid-well. It can be a little loose in the center just so it’s a little bit tender.
We’re all about certified SC.
Poultry. All of the great things that you guys put together and you use, not only on the table, but in the restaurant, you’re right.
Always, always, from sea to land. Fresh and local, that’s how we roll. This is one of those items that people don’t frequently use, but you know Chef Tom likes to be a little bit different from the competition.
[Tom] And we’ve got rice plantations going on in our state, so I figured be nice and appropriate to have a little rice on there. And this right here, my friend, I love this. This is just fresh roasted Silver Queen corn shucked off the cob. It’s gonna go great with our fish. Just fresh and sweet. Doesn’t get any better.
Got some carrot sticks.
Yeah, yep. When we garnish, we’re looking for odd numbers. Threes and fives, that type of stuff. It’s good for eye appeal.
Yeah, man. The plate is definitely coming alive, as we can tell. Got a little yellow squash here. Look at all those colors coming together.
[Bob] Yes sir.
[Tom] These are fresh red pearl onions. I’m always up to something. I’m always in competition with myself.
[Bob] I know you are, and that’s a good thing. Right here on the “The Sportsman’s Table,” too.
[Tom] I think it needs a little bit of green. We’re going to put some green in there.
[Bob] And folks, if you want a copy of Chef Tom’s recipe just log onto bobredfern.com and it’ll be right there.
There’s our beautiful piece of local snapper. Oh man, it’s all coming alive, Bob. I can feel it! We’re gonna lace it with a little roasted red bell pepper sauce.
[Bob] Oh, wow. Gosh.
Just makes you wanna eat it.
[Tom] We’re gonna hit it with a little balsamic glaze. Balsamic glaze is just a little reduction of balsamic vinegar.
Okay, oh yeah.
Balsamic vinegar has a lot of natural sugars in there, so when you reduce it down, Bob, on a little medium-low heat it gets a syrupy texture.
And then I think we just need one more color. A little bit of fresh scallion. And there you go, sir.
There we go.
[Tom] Looks good enough to eat.
[Bob] Oh my goodness, Tom, thank you so much. And folks, listen. If you wanna see what’s fresh on the menu, log onto certifiedscgrown.com. Buy local, eat fresh. You can’t do any better. And from Deck 383 Restaurant, right here in Murrells Inlet. We wanna see you right back here again next week on another great 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. “Bob Redfern’s Outdoor Magazine” is being brought to you today by these following sponsors. The South Carolina Department of Natural Resources. Life’s just better outdoors. By Abu Garcia. Abu Garcia for life. By Browning Ammunition. Browning, the best there is. By Southern Woods Plantation, offering the best in southern comfort and quail hunting. And by Santee Cooper Country. Discover the natural wonders of South Carolina’s Great Lakes.
Well, folks, it’s time to pack and go. Another show is in the books. Southern Woods Plantation in Sylvester, Georgia. I’ve gotta thank my guests this week. All the guys from Chevrolet, they make it happen. Over the years, Chevrolet makes our destinations possible all across the country. My great friends in South Carolina, listen. It’s always wonderful to have wing men on your side when you’re upland bird hunting. The great folks at Browning, for the Browning shotguns that I use and the Browning ammunition. Again, I couldn’t do it without all those great things, but I couldn’t do it without you. Again, the outdoors are my passion. I want it to be yours, too. We’ll see you right back here again next week on another great episode.
Bob heads down to South Georgia to our friends at Southern Woods Plantation for some early winter quail hunting and on this week’s Sportsmen Table we feature a southern inspired tuna recipe.
[Narrator] On this week’s Bob Redfern’s Outdoor Magazine. Bob heads to south Georgia to Southern Woods Plantation for some early winter quail hunting and on this week’s Sportsman’s Table, we feature a southern inspired tuna recipe. All this and a whole lot more and it begins right now.
Gosh, it’s been a great day! Look at that, wow, lemme hold that thing. Nice! Well folks welcome to our show this week. Again we’re down at Southern Woods Plantation and I’ve got a great wing man and hey got a bunch of good guests that are gonna join me today but here on my far right over here is Kurt Newbruck. He is the Chevrolet marketing manager for the southeastern United States and I’ll tell you what, he’s got some great guests from Chevrolet with us today and Kurt, bud, it’s always good to have you as my wing man.
Hey, glad to be back this year.
Well, listen, introduce these two guys that are gonna hunt with us.
Sure, we got.
This mornin’ and tell everybody who they are.
Yeah, I got two great dealers with us here. We got Jonathan Megel from John Megel Chevrolet in Dawsonville, Georgia. And Bill Hall from South Town Chevrolet in Newnan, Georgia.
Well, listen, I tell you what, it’s always great to get Chevy dealers and you as well ’cause I don’t get a chance to do that very often to get out here and hunt but I tell you what. I’m lookin’ forward to it. The weather’s great. Dogs gonna be workin’ hard and I tell ya what, let’s go do it okay.
Gonna be a great day.
My first brace, Kurt Newbruck right here. All right, boys, come on Kurt. Get on up there. Now, folks I gotta put in a good plug for my good friend down here at Southern Woods, Newt Hughes and, oh, bird! Nicely done, Kurt, nicely done. The boys and girls say we got birds out here. Nice shot! Okay. All right, Kurt we look like we got a good point in the back here.
[Kurt] Yes we do.
[Bob] Look at that beautiful setting over there. Oh, there we go.
[Bob] Nice done, nicely done. Nicely, nicely done! Man, you’re even shootin’ good. You even scared the duck off the pond.
[Kurt] That’s right. Well, gotta keep up with you.
[Bob] No, no, man. Wow. Great rise there.
[Kurt] Oh, looks like we got a couple more here.
[Bob] I’m tellin’ ya, you’re on target this mornin’. That’s a good thing. Oh, take him! Almost, all right, all right. Nicely done.
[Dog Handler] Whoa, Bill, whoa.
[Bob] Get reloaded, they’re all goin’ your way now.
[Kurt] I know, well, they felt bad for me. I’m ready. There you go, Bob.
[Bob] There we go.
[Kurt] I sent one your way now.
Okay, thanks, man .
[Kurt] That was a good little covey.
[Bob] Yeah it was, nicely done, man.
It’s kinda nice when they spread out too and not all at once.
I know, I’m tellin’ ya. It’s just, it’s quail huntin’, brother.
Yeah, it’s quail huntin’.
You know it’s been a while since we’ve had a chance to get together but one of the things and folks I want you to pay attention to this because this guy is gonna talk to us later in the show about something I’m really excited about and I know you will be too and that’s the new 2020 HD Duramax Silverado.
Yeah, you know, we launched light duty trucks the year before and then now with the heavy duties, it’s a great package and lookin’ forward to talkin’ to ya about that.
Well, we’re gonna show ’em. I’ll tell you what, my ride, it’s a sweet ride.
Yeah it is.
High Country both and we’re in great country here too.
All right, let’s go get some more birds. All right, here we go Jonathan. I’m gonna dedicate this covey rise to a good friend and who I never met but he watches the show, this one’s for you Garland Bastrid. And it go, down. Awesome. I tell you what, they’re gettin’ up and movin’ out. Find ’em Dixie.
[Dog Handler] Whoa!
[Bob] Yep, that’s dead. Right there we’re down, finally. You know, that’s right. All right guys, so what do you think, Dixie? All right Jonathan, come on up, brother. Listen to them ducks down there in that corner. Oh my goodness. All right Dixie. There we go. All right, up and down. Great shootin’ Jonathan, man! I think you need to get reloaded on that one. You know, I know it’s hard to focus ’cause you’re a duck hunter.
Oh, I was lookin’ at those greenheads on that first shot.
I know you was . Oh my goodness. All right boys and girls. Well, look.
Will they get that one over here?
They will. All right, bud, great shootin’ now.
Now folks, Jonathan Megel has been down here in Southern Woods with us before but I felt it, you know, it was just appropriate to put this guy on camera because the one we’re missin’ here is his dad John and he’s actually out in Arkansas huntin’ so when hear these ducks down here, okay.
Oh, he’s thinkin’ about.
Yeah, I know.
Yeah, I’m getting excited. I don’t know whether to go for the ducks or the quail so.
Well, I tell you what, both of you guys are great. Not only Chevy dealers but great outdoorsmen and.
Well, I appreciate that. We enjoy it.
Yeah, the dealership, I know that folks, that’s a treat to come in there with all the mounts that you guys have in the showroom. You know, you and your dad just do such a great job.
Well, I appreciate it, Bob. We enjoy it and it’s our passion and it’s what we love to do so.
Well, and you’re a great shot there.
Thank you, appreciate it.
Let’s go get some more, man.
Let’s do it.
Now, I know you’re gonna be twichin’. Newt’s ready he said. All right, boys, nice point. Come on up, Bill. Don’t let the tree get ya. All right. awesome, nicely done, Bill. Nicely done. There may be some more in there, get reloaded brother.
[Dog Handler] Whoa, whoa!
You never know. There’s not just one. All right. Aw man, all right, we gotta talk about it. Folks, I gotta tell ya. What I didn’t tell ya before, this is Bill Hall’s first quail hunt, okay? Now, he’s a big outdoorsman, big deer hunter but upland birds he just never had a chance to do it and so, okay, I gotta ask ya, what do you think?
I think it was great.
I think it was great. I enjoyed it.
Listen, you did good, man. Well, tell me a little bit about, you know, your dealership is huge down in South Town and I tell ya Newnan, Georgia is the place to be man, okay?
Growin’ by leaps and bounds. Amazon’s goin’ in, three months.
2800 employees, puttin’ a stadium for minor league baseball team. That area is growin’ tremendously.
And you’re gonna have all them Chevrolets, GMC, Buick, and Cadillac.
Ready to rock and roll?
And now you’re a quail hunter, okay? I expect to see you out there somewhere else on the course, okay?
I will, I’ll be back.
Well, listen, there’s more coveys. Newt and the gang is gonna get us on ’em. Let’s go do it, okay.
All right, man.
[Narrator] Stay tuned for more quail hunting from Southern Woods Plantation. Bob Redfern’s Outdoor Magazine is being brought to you today by these following sponsors, the South Carolina Department of Natural Resources, life’s just better outdoors, by Abu Garcia, Abu Garcia for life, by Browning Ammunition, Browning the best there is, by Southern Woods Plantation, offering the best in southern comfort and quail hunting and by Santee Cooper Country, discover the natural wonders of South Carolina’s great lakes.
Well folks on our second brace here at Southern Woods Plantation down in Sylvester, Georgia, well, I tell ya what, it’s just an honor and a privilege to have another couple of our Chevrolet dealers are gonna join me as my wing men this mornin’ and the first guy to my right here is Shawn Boyd out of Megel Chevrolet out of Dawsonville, Georgia and Shawn, boom.
Happy to be here. It’s been fun.
[Bob] Listen, it’s awesome, man. We’re glad you could come and I really appreciate it.
Thank you, I appreciate the invite, yeah.
And the other guest that I’ve got folks is a good friend of mine, long time friend and that is Richard Pendarvis from Pendarvis Chevrolet down in Edgefield, South Carolina. I tell you what, this guys have got more stories than any joke book that you could ever dream of, okay? He is such a pleasure to have on any trip, and you know Richard, it’s just, it’s just awesome. What do you think about huntin’ quail at Southern Woods.
I’m tellin’ ya, the weather’s perfect today. I don’t think we coulda picked a better day and bein’ here with all my buddies and you is always, it’s just a great trip and always have been.
Well, guys, I tell ya what. I think Russell Lee, not any relation to the General, but I think he’s got some quail out there for us so let’s go get ’em.
Let’s go get ’em.
All right. Don’t get me hamstrung over here, Richard. Get behind that tree.
[Russell] Nash, Nash, no!
[Bob] Beautiful point and back.
[Russell] Tell me when y’all ready.
[Bob] All right, we’re ready.
[Russell] Let’s go, gentlemen.
[Bob] Always love to see a puppy work. There we go, take ’em! There we go, nicely done, Richard, nicely done brother. Nicely done.
[Russell] Here we go. Whoa!
[Bob] I love to see that little puppy work. He’s down. Good shot. I had to wait round that dang tree.
[Russell] Good shot, Bob!
[Bob] Nicely done, Shawn, nicely done, awesome. I got one.
[Russell] Nash, Nash, no, Nash, no, whoa! No, no, Nash, tell me when y’all ready, Nash!
[Bob] That’s okay.
[Richard] Still got birds on the ground, Bob.
[Russell] Nash, no, no, Nash, no! Everybody ready?
[Bob] Yeah man.
[Russell] Here we go, we got a puppy. Hey, bird up!
[Bob] Nicely done.
[Russell] Whoa, Nash!
Hey, we got him.
All right. All right, ready, Shawn? There, take him! Nicely done, great shot. Awesome! Hey, I’m tellin’ ya, even Peaches is helpin’. Brother, that’s what I’m talkin’ about right there, man. Listen, it has been awesome, okay.
Had a great time.
And you guys down at Megel Chevrolet, what a mainstay. How many years you guys been down there?
We’ve been there in that location since 2004. Before we were in Dahlonega. So we moved down about nine miles outside of Georgia 400.
Well, I have to tell ya, I remember when you guys were in Dahlonega because way back when I was in college, okay, I went to U.S. Army Rangers School and that was the mountain ranger camp up there.
Yeah, that’s right.
And I remember, okay, Megel Chevrolet in Dahlonega, Georgia so.
Yeah, we do a lot with the rangers still.
Oh yeah, I, that one night on Yonah Mountain.
Comin’ down on one foot and rappel, matter of fact I hurt my heel on that thing and it still hurts me today so, but, you know you guys do a great job for the outdoorsman, for Chevrolet and I just gotta thank you guys.
Thank you, we appreciate it.
You bet man.
I’ve enjoyed it.
All right, though. Russell’s got us on some birds here.
[Shawn] There we go!
yeah, there you go, good shootin’, Richard. Nicely done, bubba, nicely done. Pond in the background, huh, that’s what I’m talkin’ about. Uh oh, wait a minute. Got one more.
[Russell] Dog out front, y’all gotta watch out for the dog out front.
[Bob] Got it? No, we’re gonna let that one go. I’d rather be safe than sorry. All right.
[Shawn] All right Bob.
[Bob] Nash has got ’em brother.
[Shawn] Take no prisoners.
[Bob] Here comes Peaches. Take him Richard! Nicely done, Richard, nicely done.
[Russell] Whoa, that’s over a bird. Whoa, whoa, Nash come here.
[Bob] Even Peach is like.
Whoa, whoa, whoa, whoa, ease up.
[Shawn] That’s a bird.
[Russell] Nash, no, Nash no!
[Bob] Even Peaches liked it.
Peaches, Peaches, no!
[Bob] Poor Peaches just can’t get no respect.
[Russell] Hey, bird out.
I just flat missed that one. Absolutely missed that one. Oh well. Gosh, you can’t get ’em all. I’m just excited about Peaches. Come here, Peach, come here, Peach.
Oh my gosh! Oh my gosh, look at this dog. Come here, Richard, I got Peaches here, lookee here. Yeah, I know! Look at that.
Good dog. Oh boy.
She’s only what, eight months?
Yeah, look at that.
[Russell] Four months.
You’re a pistol. Yeah, there you go. Thank you my friend, it was awesome. Now, I tell you what. For an outdoorsman, you do it all, okay? And one of the things that I wanna talk about right now is the annual dove shoot that actually your daddy, Butch, started how many years ago?
Just got through his 34th year two weeks ago.
And I hate it that we didn’t get to come. Next year, I promise you, okay? I’m gonna come, I’ll come with an umbrella, a bubble.
You gotta come early.
[Bob] A tent or whatever it is.
We’ll put you to work.
Okay. So, folks Richard is so generous to me. He handles all my Chevrolet vehicles over there in Edgefield. He takes ’em and we’re gonna talk about the latest one that he got ready for me and that’s the 2020 HD, comin’ right back here on Bob Redfern’s Outdoor Magazine.
[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.
Folks, welcome, we’re here at Deck 383 in Wacca Wache Marina at beautiful Murrells Inlet, South Carolina and I’ve got the sous chef here at Deck 383 joinin’ me today. This is Felicia Davis. She is a former student at the International Culinary Institute here in Myrtle Beach and she’s gonna cook a fish recipe for ya. This is actually one that you did before you graduated, huh?
Well, good. Okay, tell me what we got today?
Today we have a pecan crusted mahi with a wild rice and an orange ginger soy reduction, all local.
Okay, Felicia, what are we gonna do here to this fish today?
We are going to pan sear it.
So I’m gonna go ahead and pick it up and get it for ya nice.
[Bob] That’s a nice cut of mahi.
[Felicia] Yes sir.
[Bob] Now, caught right here off the coast of South Carolina, right?
[Felicia] Yes sir.
[Bob] Yeah, there you go, okay, awesome. Now how long you gonna cook this for?
[Felicia] It’s about two minutes on each side.
[Felicia] Get it nice and golden.
[Bob] Just a nice brown, okay.
[Felicia] Yes sir.
Now once you get it cooked, are you gonna have to put it in the oven at all to finish it or is it gonna be ready to go?
You can absolutely put it in the oven if you like your fish a little bit more on the rare side, you can go ahead and take it right out of the pan and put it right there. I personally like to stick it in the oven just to get it nice and golden and fully cooked.
[Bob] Okay. Ah, yeah.
[Felicia] Nice and beautiful color.
[Bob] And look at the pecans there.
[Felicia] They add a nice little crunch to it.
[Bob] It does.
[Felicia] With that sweetness, like it’s just.
Now in order to cook this, olive oil, butter, which do you prefer?
I prefer butter, olive oil works great if you’re trying for a healthier alternative.
You can do any kind of nut with this. You don’t have to do just pecans. You can do macadamia nuts, cashews, peanuts, any nut you wanna think about, you can absolutely do it with this piece of fish.
But while that fish is renderin’ and cookin’ here, I gotta ask ya, this is your first job outta school.
Down here at Deck 383.
How do you like it?
I absolutely love it. There’s nothing quite like it. The owners are fantastic people. They really care about their employees and their customers. I’ve never heard anything bad about this place.
See, and every once and a while you can get out of the kitchen back there, okay, if Chef Jermaine’ll let ya and look at what you can cook over, huh?
Absolutely, we have wonderful sunsets. Great backdrops for dinners. If you wanna come in for lunch, beautiful weather, great breeze, there’s nothing quite like this place.
No there is not. All right, we about there, Felicia?
Okay. You know mahi mahi is a great fish, okay, and not everybody thinks that that’s only in Hawaii.
But that thing is caught right here off the coast of South Carolina so. Okay, now what are we puttin’ this on?
So we have a wild rice here that was also locally grown.
[Felicia] But we’re just gonna place this right on top.
[Bob] Oh wow.
[Felicia] Just like that. And then I’ve got a ginger soy orange reduction here.
[Felicia] That we’re just gonna drizzle right on top.
[Bob] Oh great.
[Felicia] Nice and around it.
[Felicia] And there we have it.
There we go, mahi mahi over local rice right here at Deck 383. Felicia, thank you so much and congratulations on your first job here.
Okay, what a better place. I’d love to go to work here every day.
Yeah, there ya go. Well, folks, listen, that’s our Sportsman Table recipe from beautiful Wacca Wache Marina down here in Murrells Inlet at Deck 383 and again log on to certifiedscgrown.com and see what’s on the menu fresh every day and come on down to Deck 383 and join’ em for lunch, dinner, you name it. You come on down or just to have a brew. The folks down here are glad to have ya and I tell you what, you can’t miss it. We’ll see you right back here again 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. Bob Redfern’s Outdoor Magazine is being brought to you today by these following sponsors. Chevrolet, the official vehicle of Bob Refern’s Outdoor Magazine. By the South Carolina Agriculture Department, it’s a matter of taste. By Browning, Browning, the best there is. Buy Wacca Wache Marina and Deck 383, located in Murrells Inlet, South Carolina. By the Old 96 District of South Carolina, come discover the unexpected wonders. And by South Carolina Embroidery and Screen Printing, your source for all your promotional product needs.
Folks, welcome back to the show. Down here at Southern Woods Plantation. Quail is king and Chevy trucks and Kurt Newbruck of the Chevy marketing manager for the southeastern region’s gonna talk to ya about, well, a truck that I’m excited about and I love drivin’ it, is my 2020 HD Duramax High Country. Kurt, man I gotta tell ya, Chevrolet has hit the target on this one.
Hey, we’re excited about this truck.
Well, tell me, you know, there’s a lotta changes in this thing, okay. Not from just the ride and the drive but there’s a lotta stuff that you guys did to it.
Yeah, I mean you can see from behind us here, we’ve got a 19 and a 20 as well but bigger and bolder truck for sure. We got a new 66 gas engine with 464 foot pounds of torque. We got the new Duramax diesel with the 10 speed Allison transmission. That’s got 910 foot pounds of torque and it’ll tow up to 35,500 pounds and it’s made to work. You can see trailering mirrors are standard on all trims so it’s ready to do the job.
Well, and you know one of the great things about it, you gotta tell everybody about the camera system, okay? ‘Cause that is just, that is a great piece of addition.
Yeah, that advanced trailing technology, it’s got eight cameras and 15 views so hopefully you’ve seen the ads on TV but it does a great job and a lotta safety involved with that as well.
Well, you guys have outdone yourselves. I’ve enjoyed havin’ you guys down here behind these bird dogs, okay. It’s always a pleasure to hunt with ya and, you know, I just can’t thank Chevrolet and all you guys so much for what you do and the dealers, okay? Show casin’ the dealers on the show today. It was great to get them out. It’s, you know, they do and they love the outdoors, just like you.
They do and Chevy trucks is there every step of the way and we’re proud to be a partner.
Well, folks, I tell you what. That’s our show from Southern Woods down here. Got a question I’m gonna ask you before we go, what’s in your garage? If it’s not a Chevy Silverado HD Duramax, well, maybe you need to get on down to your local dealer and you find one for your very own. As I always like to say, each and every week, the outdoors are my passion, I want it to be yours too. We’ll see you back here again next week on another episode of Bob Redfern’s Outdoor Magazine.
Bob heads again to Sylvester GA and Southern Woods Plantation to hunt quail.
[Announcer] On this week’s Bob Redfern’s Outdoor Magazine, Bob heads to Sylvester, Georgia to do some quail hunting at Southern Woods Plantation! And on this week’s Sportman’s table, we feature another South Carolina certified recipe! All this, and a whole lot more, and it begins right now!
Oh man, It’s been a great day. We shot this hog. Look at that, wow! Lemme hold that thing!
Well folks, welcome to Bob Redfern’s Outdoor Magazine. This week, we are back down in South Georgia and I’ve got some special guests, and I’ve got a great guide. I’ll tell you what, when we are at Southern Woods Plantation in Sylvester, Georgia, I always like to bring some of my best friends down here. And I’ve got two of the best that I know in the country who love bird hunting, who love the outdoors, and let me introduce the guy right here. To my immediate left, there’s Mr. Jim Rockmore. He is a CEO and President, he is a Georgia boy actually, but he lives in Orangeburg, South Carolina. He is the CEO and President of a Super-Sod, and you all have got grass in your yard, he probably helped put it in there! Then, the guy over here on the other side is the Commissioner of Agriculture for the great state of South Carolina. A good friend of mine for years, I’ll tell you what, this guy absolutely SC certified and I tell you what, he’s got so many great programs that’s Mr. Hugh Weathers. And then on the other side over here is our guide premier today, Newt Hughes from down here Southern Woods Plantation. I tell you what, guys, I just want to thank you all for having the opportunity to come down here and be on the show today.
Good to be here, Bob.
Hugh, I tell you what, I just have to ask you before we get started here, I know your love of the outdoors as a youngster growing up, okay. I know all about this guy too, we’re going to ask him. From your perspective, just how important is your job now as the Commissioner of Agriculture? And agribusiness and all those kind of things, but I mean that’s one of the premier things that you have done since you’ve been in office.
Well, it’s where agriculture happens, outdoors. For so many of our farm families across the state who make their living in agriculture in so many different ways. Really, I’ve got the best job in the state. I get to work with these people, to experience their livelihoods, and help create opportunities for them. But you are right, the outdoors is where it happens in agriculture, no matter whether you are growing sod or sweet corn, and just getting to work with those farmers is a real privilege.
Well, and you brought a good friend of yours that you’ve grown up with from Orangeburg right here. Jim, I’ll tell you what, it’s just a privilege to have you join Hugh and I today, and I tell you what, you’re a guy after my own heart. Shooting a 410 Browning, it don’t get any better than that, okay, you got Browning, the best there is. But you know, Jim, just growing up here in Georgia and then moving over to South Carolina, of course, that’s where home is. You’re such a big outdoors man, okay, and I know it’s so important to you as well, conservation and what we are about to do today.
Well, it is, there is no better way to spend the day than behind a bird dog with good friends, and it’s just great. You just look around at the peace and tranquility and the beauty of the Lord’s creation. It’s just unbelievable, and to be able to be outside and be a guest of both of y’all is just a special privilege, and thanks for having me, I look forward to a great day with Newt, I know we’re gonna have a good time and kill some birds.
We are, that we are. Hugh.
All right, brother! Let’s get behind them dogs Bob. Bob, it’s all up to you now! All right folks! But I tell you what, Bob Redfern’s Outdoor Magazine, Southern Woods Plantation, great friends! Guys on my right and my left, listen, stay tuned cause I’m telling you it is going to be some action you’re always going to remember. Find them! Oh look at there. Oh my goodness! Oh wow! There we go! Look at that! There’s South Georgia snow. Get reloaded boys!
[Hughes] Bring it in, Bill.
There you go, take it! Nicely done Jim! Nicely done! Yeah! Yeah, they always do that! They always do that! Got two down there. Good shooting, guys! Good shooting! Great shooting! Let’s get reloaded ’cause I think the boys say there’s more in here. A little more in here. Here he comes, we got to wait on the man. They may have got out of there. There he goes! Nice! There he goes! Get reloaded, boys! Get reloaded. There we go! Take him! There he goes, Hugh, get him! Nicely. There we go, all right, awesome! Awesome! All right. Jim, now I got to tell you man. Both you guys, huh? You’re out a lot here, I can tell! You guys have been getting on the circuit a little bit! Listen, tell me just real quick about Super-Sod and what that’s meant to you your whole life. I know this outdoor business is huge, but that’s something I want our viewers to know about because the business that you’re in, we all need grass. Look at that! Hugh’s still knocking them down! I’ll go talk to him in a minute. But tell me a little about the business.
The Super-Sod Company started in Lakeland, Georgia, 40 miles south of here. I moved to Orangeburg 35 years ago. We’re in three states; North Carolina, South Carolina and Georgia. We ship more sod than anybody in the world. We shipped out 18,000 tractor trailer loads this year. It’s a big logistics business. Most of our grass goes in somebody’s yard. Our team is all from Aycock. A hundred people are unbelievable how they sell, how they deliver, how they take care of it. And like this business it’s quality and service if you wanna stay in business. And I think that’s been our key to success. This is my 51st year working with the company. I started planting grass when I was 13. So 51 years, I’ve loved every day.
[Announcer] Stay tuned after commercial break we head back to Southern Woods for some more quail hunting on this week’s Bob Redfern’s Outdoor Magazine! Bob Redfern’s Outdoor Magazine is being brought to you today by these following sponsors; Chevrolet, the official vehicle of Bob Redferns Outdoor Magazine. By the South Carolina Agricultural Department, it’s a matter of taste. By Browning. Browning, the best there is. By Wacca Wache Marina and Deck 383, located in Murrells Inlet, South Carolina. By the Old 96 District of South Carolina. Come discover the unexpected wonders! And by South Carolina Embroidery & Screenprinting. Your source for all your promotional product needs.
[Bob] I know, buddy.
Take him! Nicely done, guys!
[Hugh] I shot a dead bird in the butt!
[Bob] That’s what I’m talking about right there!
[Hugh] I shot a dead bird.
Woo! Good shot, listen let’s take a second. We’ll let, Jim see if he can find some more birds out there. Listen, talk to me just a little bit. You are 15 years in as the Commissioner of Agriculture. What’s so important. I know agribusiness is important to you. That was one of your mainstays. Let’s talk to all the folks out there for just South Carolina.
South Carolina is still a rural state. We’ve got Columbia, Charleston, and Greenville. Those economies are thriving. But agriculture is still our state’s largest industry. It happens in all of our rural counties. Our focus is to provide more opportunities for agribusiness to expand in those counties. Either by a farmer adding something to his or her mix, to vertically integrate that way, or by attracting industries to come to this state, back to South Carolina and use farm products, and build up that way. We done some things pretty aggressive, in order to encourage that. I’ll tell you what I’m most pleased with from Governor McMaster and the commerce department and others. They are beginning to recognize what we’ve known in farming just how important it is. But we’ve got great partnerships and I think that will just bode well for the future. Again, growing this industry. We think we will reach a 50 billion dollar impact by 2020. So what do we do? We set our sites on fifteen years down the road and see in the year 2035 when I’m rocking on the porch in a nursing home. What can that impact be, and how can we get that next generation of farmers to see it just as a great career choice?
[Jim] Which way you wanna take us?
[Bob] Go that way, or swing around a little bit?
[Hugh] Wanna pivot this way?
[Bob] Here we go.
[Hugh] Okay, I just didn’t know.
[Bob] All right, let me get right in here. Are we good, guys? All set?
[Jim] All set.
All right. Man, that’s beautiful points. Hugh, I got a feeling they’re coming your way.
That’s their best chance for survival.
No, that’s not true! See I told you! There you go! Nice shot!
That breeze had that tip blowin’ a long way.
[Bob] Listen, well, I’ll tell you what, and that was an excellent shot now! I have to compliment you on that one. Because that thing zipped and dived. Oh my goodness!
He did a flyby and he buzzed the top.
[Bob] There he goes! Take it Jim! There we go! He’s falling! There you go! You got credit for that one! I tell you, come on, man! Nah, that’s alright!
[Announcer] When we come back, we head to the Sportsman’s Table for another great recipe from Deck 383 in Murrells Inlet in South Carolina. The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out of state, be sure to buy South Carolina grown meats, vegetables, and fruits. Make sure your food is South-Carolina certified. It’s a matter of taste.
Folks, welcome to Deck 383 here on Wacca Wache Marina in Murrells Inlet. We’re back here on the Sportsman’s Table with another great recipe. Jermaine Austin, he’s our main guy down here on Deck 383. Got a special shrimp and grits recipe for you today. This is absolutely awesome. Jermaine, it’s always a pleasure my friend! – Thank you, Bob. Thank you for having me back.
Well, let’s get on with this, man. ‘Cause I tell you what, shrimp is always in season in South Carolina!
Especially, fresh local shrimp
There you go, okay.
Fresh local shrimp. All right, how are we going to cook this up?
This is one of our recipes here that’s outstanding. We serve this and people just love it. It’s a little country recipe. Our shrimp and grits, and it’s the bomb.
Okay, all right, man.
So we are going to start off with Bob, we’ve got some fresh South Carolina-certified onions and green peppers. We’re going to throw those in here.
[Jermaine] Oh yeah!
[Jermaine] Let that kinda start cooking a little bit.
[Bob] Aw man, when you start hearing that sizzling down here on Deck 383, woo, mmm, that’s what I’m talking about!
[Jermaine] You don’t want to cook these too long, because you them a good al dente. You don’t want it too soft, you don’t want it too firm.
[Bob] I gotcha, okay.
[Jermaine] So we just let that cook–
[Bob] Now we’ve got that in butter, as opposed to–
I like cooking with butter, ’cause it’s a little more flavor to the…
Yeah, there ya go. Plus, you know, when you come to Deck 383 you’re not down here trying to worry about losing weight, man. You’re down here to enjoy the food! Yeah, there you go!
Get good food, enjoy the view!
So we got our onions cooking a little bit, onions and peppers. We can go ahead and add our fresh, local shrimp. I use 2125, but you can use 4150, 1620–
Any size you want?
Any size you want.
Yeah, okay, that’s good. All right Jermaine, what else we got to go in this shrimp and grits?
We’ve got our last two finishing touches for the shrimp and grits. We’re gonna throw a little chopped bacon.
[Bob] Okay, bacon always makes everything good!
[Jermaine] Oh, you never can go wrong with bacon. The smell of bacon and shrimp mixed together.
[Bob] Oh goodness.
[Jermaine] And let that saute a little bit and cook down. And then we’re gonna be adding what?
[Jermaine] Fresh made, brown gravy.
[Bob] Oh, goodness.
Made fresh right here at Deck 383.
Get that gravy in there.
This is a different twist on shrimp and grits, Jermaine!
Oh yeah, a lot of people use a tomato, a touch of ham gravy, some people use a cream gravy. I was raised on the brown gravy.
[Bob] Well I tell you what, that looks great! Oh wow! No wonder folks come down here to eat your cooking!
[Jermaine] Yes, sir! And we are going to top it off with a little green onions there.
[Bob] Deck 383 cooking, makes you good looking!
[Jermaine] Oh yes sir! Why do you think I’m so beautiful?
I know that! I’m telling you, man! Thank you for the recipe today and hosting us here at Deck 383 and folks listen, I will tell you, come on down to the Wacca Wache Marina down here at beautiful Murrells Inlet at Deck 383 and log on to certifiedscgrown.com and see what’s fresh on your menu as well as what’s fresh on the menu down here.
[Announcer] To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com. Buy certified South Carolina grown products, it’s a matter of taste! Bob Redfern’s Outdoor Magazine is being brought to you today by these following sponsors. The South Carolina Department of Natural Resources. Life’s just better outdoors. By Berkley, Catch more fish with Berkley fishing products. By Ranger Boats, still building legends, one at a time. By Browning Ammunition, Browning the best there is! By Southern Woods Plantation, offering the best in Southern Comfort and quail hunting. And by Santee Cooper Country, discover the natural wonders of South Carolina’s great lakes.
I’ve got a whole new group of South Carolina guys from up and around Columbia and I’m going to introduce them now. They’re going to be my wing men on this segment of the show. The guy on the far left is Duncan McIntosh, he’s the Vice President and legal council for Blue Cross Blue Shield of South Carolina. Next to him is Tripp Jennings. He’s our MD, our Doctor. He’s actually the son of Buddy Jennings, who you’ve seen on the show before. Of course right here, Grayson is Buddy’s brother-in-law but he’s actually a construction manager for Impact Consultants there in Columbia. Then I’ve got Bobby DelRossi, he’s our guide. And who do we got here?
That’s Little Bear.
Oh man, Little Bear! And of course, my long time friend here Buddy Jennings the former Director of South Carolina Parks, Rec and Tourism. I tell you what, we just got a great Carolina Contingent down here in South Georgia on our quail hunt today. I tell you what, guys I’m ready to go. I think the boys have got some points for us, okay? You guys are styling and profiling today.
We’re all friends of Bob’s, F.O.B.!
F.O.B. Friends of Bob’s! Okay, well now we got to go do this! Duncan lets me and you go get this covey, Bo, you ready?
All right man, let’s go do it! Woo!
[Man] You’re shooting the 410 Bob, we’ll defer to you.
[Bob] All right, come on up boys. Nice points. You know Duncan, I’ll tell you what, sun’s shining in South Georgia… Hup! Them things got going, in a hurry! Gottta be more in there.
[Man] Come on up, Bob.
[Bob] All right, you ready?
[Man] OK Zeke, get ’em out. Find em’ Zeke! Find em’ Zeke! There’s one, kill him!
[Bob] Nicely done, nicely done guys! Nicely done. Man when they get up, they get down. Oh there we go, more in there. Get ready!
[Man] Get ’em out Zeke. There he is, kill him!
[Man] Good shot, Bob!
[Man] Boy! Close Jill, close Jill, Jack! Get in there and help her Jack! Close! Go get her Jack, close! Good boy, Jack!
[Bob] Maybe? What do you think, boys?
Check it, Zeke.
That it, Zeke?
I think that’s it boys. All right, come here Tripp, Duncan. Come here guys! Let’s talk a little bit while Bobby gets reset now. One of the great things, get over here Tripp, that I love is having great sportsmen behind bird dogs, okay? And you guys have done y’alls work. Now tell me a little bit about what Blue Cross and Blue Shield is all about. Everybody knows it’s insurance, it’s that sort of thing and it’s protection and medical care. And then I’m going to get to you in just a second. Because having the medical expertise on staff there, and the legal expertise, you guys are a great team. Well, we are and I appreciate you asking Bob. It’s interesting, Blue Cross of South Carolina is a smaller blue cross plan, and we are only in South Carolina. That’s the rules of the association, we use the name and the mark. But we’re a bigger company because we do a lot of back office processing for the government and for other Blue plans. We’ve got what, 15,000 employees? It’s a big company for a small footprint. And it’s getting to one of the few corporations left in South Carolina, and it makes a difference to the community.
Well now Tripp, okay this guy can get us out of jail. Okay, you can make sure that we’re healthy when we get there. But as a medical doctor, okay? And what you do now at Blue Cross? Tell me just a little bit about how important it is what you provide these guys.
Well, I think certainly from the standpoint of traditional insurance, thinking about just having that, in case something happens. But we’ve really transitioned over the last few years to say what can we do to keep people healthy. And how can we help the community, the state, and even those that might be… The corporation’s based in South Carolina, but they have employees outside of the state. How can we keep them healthy? And so that’s one of the big things we focus on, value-based care, trying to move away from fever service, but really helping the employers which still pay for the majority of insurance in the middle of the nation. How can we help them keep their employees at work, happy and healthy.
Well what’s so heart-warming for me from both of you guys, you guys are big outdoorsmen, and I love that, but you are also good shots, okay. So it’s nice to have wing men on the right and left, who really love and do what I do, and I want to thank you both. Listen, we’ve got more coverage out there, okay? All right, let’s go get them okay? Cause we are set up here! Look at that setting back there! The lakes, I hear the mallards on the pond.
[Man] Ya’ll good?
[Bob] I think we’re good! There they go!
[Duncan] Pick them up Zeke!
[Bob] Okay, reload!
[Duncan] Come on Zeke, you got two? Good boy Zeke, you got two birds!
[Bob] Oh my goodness!
[Man] Another bird in here I think, Bobby.
[Bob] All right, here they go! Here they go! That one got away from us, boys. That’s okay, he’ll live to fly another day. Well folks, that’s our show from Southern Woods Plantation in Sylvester, Georgia this week. I hope you’ve enjoyed as much as we’ve enjoyed bringing it to you. You watching it and all of the guests, I’ve got to thank those guys for coming down here. It’s a beautiful place. The birds are flying, it’s always a treat to come down. Benji Delotch and all the staff do a great job. Check ’em out on Bob’s Top 16. Southern Woods Plantation, and I’ve got to close the top on my Browning shotgun this week. As always I like to say each and every week, the outdoors is my passion and I want it to be yours too. We’ll see you right back here again next week on another episode of Bob Redfern’s Outdoor Magazine.
Bob and friends head back down to Southern Woods Plantation in Georgia for another incredible quail hunt.
[Bob Redfern] Well folks, welcome to our show this week, we’re back down in Sylvester, Georgia, Southern Woods Plantation. Log on to Bob’s Top 16 and you too can come down here and enjoy a hunt like we’re about to have today. But I’ve gotta introduce all the hunting party and my guide, and the guy that’s gonna put us on some birds out here with his wonderful dogs. First of all, right here to my left, I got Newt Hughes, he is from Nashville, Georgia. This guy’s got some great cocker dogs that’s gonna be flushing for us and some pointers and setters. I know you’re gonna enjoy watching it. Next guy, is a good friend of mine from, gosh, 20, 25 years. Mike Taylor with Dawson Taylor Insurance. Actually, that guy insures Bob Redford’s Outdoor Magazine, okay. From Augusta, Georgia, okay. And then John Megel, he is one of our Chevrolet partners out of Dawsonville, Georgia. And John is well, I just tell ya both these guys are hunters from a long time ago. They still get it, they still have that passion. Duck huntin’, you name it, then John’s all over it, I tell ya, when it come to quail, and upland birds Mike is all over it. Guys, I gotta thank you guys for joining me today, Gimme that right there, boom. Huh, huh?
Thank you for asking me.
Thank you guys.
Thank you, Bob.
Yeah man, thank you very much and I tell you what guys, It’s a wonderful place down here in Southern Woods, and I’m just so happy to have you guys to join me out here.
Good to be here.
Oh, its great to be here, thank you.
Well, anytime anywhere, when there’s birds flyin’ okay and we’re gon’ get, we gotta get together and get some ducks goin’ okay?
Well, we can do that.
Yeah man, we gotta do that. Well brother,
Let’s do it.
Are you ready to do it?
Let’s do it.
All right, okay, all right. Folks, stay tuned ’cause quail, they’re gonna be flyin’ this afternoon. All right bro, lets go.
Ooh baby, yeah this has been a great day Im’ma shot this. Look at that, wow, lemme hold that thing.
[Bob] Look’s like, oh, look at that! Dixie’s Dixie’s on ’em.
[Bob] Oh! Gotta be more birds, get reloaded. How many you got down John?
[John] Beautiful point.
[Mike] Gosh, what a great setting.
[Bob] Come on slide up in here, Mike.
[Bob] Come on up in here Mike.
[Bob] Here comes Dixie.
[Mike] Get ’em up. Get ’em up.
[Bob] Nice shot, nice shot! We got more down?
[Mike] Looks like it.
[Bob] Just kind of move up slow guys. Stay on line. That’s one down, okay!
[John] Hey, come here! Hey, come here! Look at this.
[Mike] I shot over ’cause that dog was so close.
[Bob] I honored Mike on that one.
[Bob] That’s okay guys, safety birds are okay. Safety birds okay.
[Man] Pick it up.
[Bob] Most of the time I’d rather be safe than sorry. And I know Newt would!
Make a headshot if Newt would help me. Never works out. We got it in there Dixie.
Get ’em up.
[Man] Supposed to be dead.
There goes! There we go, that’s a great recovery there! There ya go, yeah, great shot guys. Dixie got cooled off in the meantime, look at that.
[Man] Good water retreat, awesome!
[Bob] Man, she is a great dog, wow, great dog. Come on up, Mike. All right Dixie, help us out. Nicely done guys, I got two down. Nicely done, see if I can get reloaded here. That’s it Dixie, here she comes.
[Mike] All on the left.
[Bob] Yeah, they must have been.
[Mike] Must have been over here.
[John] They’re saying one’s right there.
[Man] Get ’em up. I think he just smells birds.
[Bob] Yeah, yeah. That covey was busting up, actually.
[Bo] See how it’s spread out.
Yeah, yeah, I got some over there. Bo, some good shooting there, let’s talk a minute. Face the camera there, Newt is getting us reoriented here I want to talk to you just a little bit about your passion for bird hunting for years. I mean gosh, we go way back together. Not only in the insurance business but the passion for quail hunting. And I know you’ve got a story to tell about that and tell all the folks out there just how you got here, your love for this sport.
It all started with my grandfather. I was eight, nine, 10 years old bird hunting. He had dogs, he retired early, he’d get me out of school, tell the principal I was going to the dentist. No, we were bird hunting, and did that, and that was just great, that started it all.
Well you know, Mike, and I tell ya, I so appreciate our business relationship with Dawson Taylor Insurance because again we couldn’t do what we do without the backing and insurance that we get from you. Because unfortunately today, God forbid we’d ever have accidents, but you have to have that, and you do it so well. I mean, from a business relationship this is what you do.
I appreciate that Bob.
And you know
I enjoy what I do.
Well you do, and your advice, your consult on what to do and how to do it as far as that’s concerned has just been instrumental to me over the years, and I gotta tell, folks, there’s a story here behind this, why this guy is on the show today, Mike had the opportunity some number of years ago to order, to buy an opportunity, and win the chance to come and hunt with us on camera. So it’s been a while, you just had hip surgery. You’re doing good, you’re getting back.
I’ll move around but it’s coming.
You are, but now you’ve got out in the field, and it’s just an honor and a pleasure to have you out here.
Well it’s just a pleasure to be here Bob. Thank you so much.
Well listen, let’s go get some more birds.
Let’s do it.
We’re going to see how John does on the other wing over there, okay?
Let’s do it.
Let’s do it man, you ready John?
[Narrator] Stay tuned after commercial break. We head back to Southern Woods for some more quail hunting on this week’s, Bob Redfern’s Outdoor Magazine.
[Narrator] 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 Murrell’s Inlet, South Carolina.
[John] I got 12 to nine.
[Mike] Dix. Dix, get a bird.
Man, that’s pretty, look at Dixie. Whoa, look at that! They just didn’t give us a chance.
That one had me twisted.
Those birds had us.
I did okay, and folks listen. When you’re doing TV, and I know you’re saying why didn’t y’all shoot those birds that is what we call safety birds, okay. And there’s no bird, no accident, worth a quail. So we’re not going to turn around and shoot. So please, yeah, we do that for TV but it’s for safety as well. There’s more birds out there where that came from. We’re at Southern Woods Plantation. You’ve seen this before, okay, and you’ll see it again. There’s plenty of quail down here to be had and we’re going to do it. All right guys, I’m sorry, We’ll get more.
We’re ready, get a bird Dixie.
[Bob] Coming right back at us, Dixie says ain’t nothing I can do about it, dad, look at that well, that’s okay. At least we’re getting some good quail flying footage. That’s okay.
[Man] Another one in there.
[Man] Must be.
[Man] No. There it go, up! Ah, that’s okay, they’ll be there for another day. All right guys. The covey rise was good.
What we got?
That one, John, take it! There we go! Nicely done, nicely done. All right, before we reload and take the next shot, come talk to me now.
Now look, you’re passionate for the outdoors, I know you don’t get a chance to quail hunt that often, okay, when you do you’re good at it, okay. But duck hunting is your passion.
But is duck hunting always been a passion for you?
Yes, I got it honestly, my uncle was a game warden and he drug me around since I was about nine, 10.
Well, you know John, you’re one of our great Chevrolet partners. You guys provide all of those dealerships across the country, and yours in Dawsonville is kind of special, I understand. The way you’ve guys got that outfitted for the outdoors, being that’s the way you are. Kind of describe the entrance to the dealership. When customers come in, what do they expect?
It’s cozy. No, we like to think we’re the fin, fur, and feather dealer for Chevrolet. We have a nice facility, 45 foot ceilings, fireplace, and animals.
Yes, got mounts all in the show room. I mean, that is really kind of special. I don’t believe I’ve ever seen that before, okay, and that’s just one of those great things. That’s your passion.
A lot of people say that.
But they take it good, and its been real rewarding for us. And Chevrolet has been good to us, we’re just great to be partnered up with them.
Well I just can’t thank you enough for joining us today down here at Southern Woods, and this is your first place, first time down here being on the place. So we’re going to talk more about that, because I want to get your feedback of just how great a place I think it is, but I want to get your take, but we got more coveys we gotta get.
Well, Benji has done a great job from what I’ve seen so far, it’s just a great facility.
And you know, the birds are, they’re tremendous. And it’s just a wonderful place. We’ll talk more about that in a little bit. I think there’s some more birds we gotta get. All right man, all right guys, we’re ready.
Get a bird, Meat.
[Bob] Nicely done guys, nicely done. I didn’t have a shot but I think there’s more in there. Get reloaded.
[Man] I got one down behind.
[Bob] John, that was good shot you had out there. Mike, that was a great shot out left.
[Man] It fell down when I shot it.
[Man] Come, come, good girl.
[Bob] Take it John. Good shot. Here we go. Hey I’ll retrieve this one. Here we go. Get it Mike. You tapped him! There we go. All right. That looks pretty, boys. And then Meathead is ready to roll. Meathead. You gotta laugh, no, he doesn’t look like no meat head. Look at him, hurting his feelings.
[Man] Come here, Meat.
Take him Mike. They’re all about you Bo, Ha!
[Man] Another one in there.
[Man] It came right back.
Get a bird, mate.
Take him John. Hmm.
[Man] Heel heel.
[Bob] Ain’t that something, they all coming back to us.
[Man] Whoa, hey!
[Bob] Take him, John, yours now. Nicely done, good shot, good shot.
[Narrator] Coming up next we head to The Sportsman’s Table at Deck 383 in Murrell’s Inlet, for a South Carolina certified clam recipe.
[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 edition of The Sportsman’s Table. Here we are at Deck 383 on the intercoastal waterway down in beautiful Murrell’s Inlet, South Carolina. My chef and my guest host today is Chef Jermaine Olson. He is the executive chef here at Deck 383. Tell you what, you got to come down to Wacca Wacha Marina, check them out, we got another great recipe. Jermaine, man.
Thanks for having us in.
Good to see you again.
Now this is something kind of a specialty.
Yes, it’s not on the menu, but we run a lot of daily specials, so I come up with all the kind of things, new, different, for the people.
Okay, well, tell me about this one, because, I’ll tell ya, this one is kind of special, pay attention folks.
This is a special one, here, this is my clam casino, Deck 393 style.
We start out with some local clams, some sauteed onions and peppers, South Carolina certified grown. You got some bacon and some Parmesan cheese.
Okay so how does this recipe go?
It’s real simple, you just bake clams in the oven, probably eight to 10 minutes on 350 until they open up. You want to keep the meat and the juice from the clams.
So I take the juice and I put it with the vegetables when I caramelize the onions and the peppers.
Just reduce that down a little bit, which is on the recipe. Just take our onions.
And peppers and we just top it off.
[Bob] Oh I gotcha.
[Jermaine] Yep, just top that
[Bob] Each little clam.
[Jermaine] Yep, just top it all, see you got the juice. I like using the clam juice, some people like using chicken stock or whatever.
[Jermaine] I use the clam juice because it’s the natural element of the clam.
[Bob] That makes sense, okay.
[Jermaine] I just hit it with that, Hit it with a little juice here. Then we’re going to top it with your bacon.
[Bob] Gotta add bacon now.
[Jermaine] Can never go wrong with lots of bacon.
[Bob] Wow, and you know you guys run a lot of great specials down here at Deck 383.
Oh yes, and everything we use is local and South Carolina certified meat–
[Jermaine] And vegetables.
[Bob] Now, the plan for this, it’s all ready to go, it’s gonna go in the oven?
Go in the oven, pretty much in like, three to five minutes. Just want to let the cheese and the bacon melt into the clam.
And you’re ready to go.
You’re ready to go.
Okay, all right.
[Jermaine] All right Bob, this is our finishing touch right here on Clam Casino at Deck 383.
[Bob] Wow, those things smell great, now you’ve got just butter?
Yeah, just regular drawn butter, but you can also use cocktail sauce, tartar sauce, garlic butter, whatever you want to dip your clams in.
Oh man, that’s another great special here at Deck 383, Jermaine it’s always a pleasure–
Bob, thank you.
To be with you.
I appreciate it.
I tell you, when you’re styling and profiling, everybody gets a big grin on their face.
I hear you, I hear you.
Again that’s another great recipe here at Deck 383 down in Murrell’s Inlet intercoastal waterway, that’s what you got to remember. Wakka Wacha Marina, come on down, eat fresh, buy local. Certifiedscgrown.com. Check out their website and see what’s fresh on the menu for you, we’ll be right back here again next week with another great recipe on The Sportsman’s Table.
[Narrator] To find out more information on food that’s fresher and tastier, go online, at certifiedscgrown.com Buy certified South Carolina grown products. It’s a matter of taste.
[Narrator] Bob Redfern’s Outdoor Magazine is being brought to you by the South Carolina Department of Natural Resources life’s just better outdoors. Abu Garcia, Abu Garcia for life. By Ranger boats, still building legends, one at a time. By Browning Ammunition, Browning, the best there is. And by Southern Woods Plantation, voted as one of the top quail hunting destinations in America.
[Bob] Meat head is ready, newt is ready, John you ready?
[Bob] All right, Mike? All right, make them proud. Meat, get em! Nice shot, nicely done, here we go. Meat’s in the water, look at that poor dog, man.
[Man] That’s what I like.
[Bob] I tell ya, that water retrieve is awesome. Great shots guys, great shots. Now this is what Southern Woods is all about boys. Look at meat.
[John] He dropped that bird and he’s going in there to flush him.
[Mike] Come here, Meat.
[Bob] Oh, we got down one more. I tell ya, they’re flying wild this afternoon, man! They gotta be more in there, get reloaded boys. Nice shot John. Meat’s in the water, That is a cute dog, Meat. I can’t believe you named that dog Meathead.
[Mike] Meat you’re going the wrong way bud!
[Bob] That’s almost like naming your son Sue.
[Mike] Over here, Meat, here buddy!
Well folks listen, we’ve got more covey and a lot more great action here, but that’s all we’ve got time for for you today here at Southern Woods Plantation down in Sylvester, Georgia, and I gotta thank my great wingman, and I got to thank our guide today, and all those great dogs, John Megel, I tell you what. What do you think about quail hunting in Southern Woods Plantation, bro?
Like I said before, it’s great.
Well God bless you man, I tell you what, we got to duck hunt together one time.
All right, we’ll do it.
I tell ya, Mike Taylor here from Augusta, Georgia, Dawson Taylor Insurance, that guy makes it all happen for us here at Bob Redfern’s Outdoor Magazine, has been for years. And a great friend, Mike, how about you?
You bet ya, first class.
There ya go. And this guy right here, Meathead, I tell you what, what a dog, listen, thank you so much for what you do for the outdoors and conservation, I tell you what, we love it, and because you do what you do with your dogs, that makes this very special down here, at Southern Woods Plantation, folks listen, as I like to say each and every week, the outdoors is my passion. I want it to be yours too, we’ll see you right back here next week on another episode of Bob Redfern’s Outdoor Magazine.
This week Bob is back down at Southern Woods Plantation in beautiful Sylvester, Georgia, one of his favorite bird-hunting locations.
Joining Bob as his wing man, is Kurt Neubrecht, the Field Marketing Manager for General Motors in the southeastern region.
Grab your shotgun and get ready for some action!
[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.
In this episode we travel to Allendale, South Carolina to visit our old friend Hayward Simmons at Cedar Knoll Hunting Lodge and Lakeview Plantation. First we’ll try to plink a big hog in the evening, then in the morning, head out for some quail hunting.
Well folks, welcome to our show this week. We’re in, actually Allendale, South Carolina, not too far out of Fairfax. We’re at Cedar Knoll Hunting Lodge and Lakeview Plantation, a good friend of mine and, we haven’t been back down here in probably 15 years. Hayward Simmons, the owner, has allowed us to come back, wants us to come back and do two things on this week’s show. We’re gonna try and kill a hog here this evening, he’s got some big ones down here. Hopefully we’re gonna get a chance to plink one of ’em. And then we’re also going to do a quail hunt. Hayward offers deer, quail, and also big massive hog hunts down here on his plantation. He’s been here at this location for over 34 years, and it is still going strong. Well with that, we’ve gotta get in the stand, the sun is settin. Well, I’ll tell you what, hogs are just around the corner. We got this and a whole lot more on this week’s Bob Redfern’s Outdoor Magazine. Stay with us, when we come back, we hope to have one down. Beautiful right there. What I thought of this league he might’ve been a jay. Fish on. Doubled up doubled up, ain’t ya? We’ve got him illuminated here. Got a pretty nice sized hog just decided to come out. Folks, I’m using my ATN night vision scope, mounted on my Browning BAR 308 caliber. It’s a great… tool option here for hog hunting at night, here down at Cedar Knoll again. The guys have really got these stands in strategic places. He’s not sure if he’s ready to come out. All right, come on guys. Alright, he’s getting a little bit braver. Come on. Come on. Still something he’s not liking out there. Okay, maybe it’s the light. No, he’s looking right at it, okay, here we go. Now maybe we’re… gonna settle down here. Alright, this may be my shot. Alright here comes another one, he’s a little bigger. This one here is probably a little over 200. But again at about 195 yards it’s hard to tell. Alright, don’t leave. I’d almost rather like to take the other one behind him but that’s okay. Sometimes if you wait too long, they decide to scurry and not come back so. Alright, maybe this one’s gonna cooperate here. Hog down, hog down. Well folks, that was our hog hunt for this afternoon, we came down early, because we really were coming down to quail hunt with Hayward Simmons. It’s been probably, oh gosh, maybe 15 years since we were down here last. Came down did some hog hunting and Hayward invited us down to come, as you saw, and looked at thermal video, we had a group of hogs down there, probably 150, maybe 200 yards. Just an opportunity, just to plink something here. Really tomorrow morning though, we’re gonna be doing some quail hunting with Hayward, but right now, we’re headed on back to the lodge, and we’re going to have some fried chicken tonight, take off our shoes, relax. Cedar Knoll Hunting Lodge, right down here in Fairfax, Allendale, South Carolina. Hayward Simmons and all the staff down here do such a great job, again, log on to bobredfern.com, go to Bob’s Top 16, you need to come down here. Quail hunt, hog hunt, deer hunt, if you got horses, hey, come on down, they’ve got tons of trails down here. Matter of fact, you can just camp out. He’s got RV hookups, he’s got everything down there you need. It is an outdoorsman’s playground. With that, I’m going on back to the lodge, and tomorrow morning, it’s gonna be quail hunting on the ground, 38 degrees, I can’t wait.
[Narrator] For more than 30 years, Cedar Knoll Hunting Lodge has been committed to delivering the best hunting experiences for their clients, from around the nation. Cedar Knoll offers the hunter the best in low country deer and hog hunting. Hunting is done on 3000 acres of intensively managed prime low country habitat. And Cedar Knolls White Tail Herd has benefited from a year round supplemental feeding program since 1985, that has produced the highest concentration of quality white tailed deer in the nation, as well as the highest sustained harvest on record in the White Tailed world. Now is the time to book your deer or hog hunt. Go online, at cedarknoll.com and experience a true South Carolina low country deer or hog hunt. 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 time’s past, can still be experienced today.
Welcome back to the show folks. After a great night’s sleep, fried chicken dinner, I’ll tell ya what, a hog hunt last night over at Cedar Knoll Hunting Lodge. I’ll tell ya what, I got two guys today that, well Hayward Simmons, you know Hayward from previous years, he’s over here on my far left. He’s gonna be one of my wing men today, and then we’re over here doing a little quail hunting with a good friend of his, Jimmy Polk at Legacy Hunting. So, we’ve got the best of both worlds. As promised, a quail hunt down in Hampton, South Carolina, Cedar Knoll Hunting. I tell you what, they’ve got it so going on over here guys, I’m telling ya. I just want to thank you guys for taking the time to have us here. Hayward again, it’s always good to have you.
My pleasure. My Pleasure.
Now the good thing about this guy is, okay, the last time I was down here, I didn’t get him behind a bird dog, okay, and now, we’ve got him hooked up with you. Tell me just a little bit about what we’re gonna see this morning over here at the quail operation.
Well we started this thing back in 2010, we gonna be huntin’ in about 30 year old pine trees with broom straw. It’s real nice, manicured so you can walk real good for these elderly people like some of us–
[Hayward] There ya go, yeah, yeah, yeah.
We do an early release program and put out and supplement all during the year, so we gonna see probably a lot of birds, and have a real good time. And I hope they gonna fly real good.
Guys, I’ll tell you what man–
Ready to go kill a bird?
I’m ready to go kill a bird, okay, and I don’t want you out here to embarrass me.
I promise I won’t.
Okay, alright man, let’s go to it guys, thank you. All right Hayward.
[Jimmy] As I was lookin’ here so I’d say the birds are in between. Y’all wanna come on up just a little more here. We gotta get you close he’s shootin his little small, Hayward, he’s already at a disadvantage with little gun now.
[Bob] Now I can see, this is gonna be a tough crowd this morning.
[Hayward] Yes sir.
[Bob] Don’t be too hard on me Hayward.
[Jimmy] Other people behind, everybody ready? Go buddy, find ’em Blue, find ’em.
[Bob] Now we got little Blue.
I don’t believe they have Blue.
[Bob] We fixin’ to find ’em.
[Jimmy] Where they at Blue? Oh, they here?
[Bob] Oh yeah.
[Bob] I got my two.
[Hayward] I didnt’ get mine. I winged ’em both.
[Bob] Alright. I got my two, Hayward.
[Hayward] Here I am, at a disadvantage already.
[Bob] I’m working on it.
[Bob] That is a beautiful covey rise right there now.
[Jimmy] He was bragging on you, look what happened
[Bob] Well, I know.
[Hayward] Yup. Outta practice
[Bob] Hayward, that’s some beautiful points right there.
[Hayward] Yes sir.
[Jimmy] Find ’em, find em’ Blue
[Bob] Here comes Blue.
[Jimmy] Find ’em Blue; they’re here.
[Bob] Look at Blue. I tell you what, he wears me out just looking at him. Look at him!
[Jimmy] He wears me out too.
[Hayward] I think that’s what’s distracting him, oh–
[Bob] Two down. I got my two!
[Hayward] Man over here is showing me off. I don’t know what this fellow over here is doing.
[Hayward] No, I just shot one.
[Bob] Now wait a minute–
[Hayward] I walked a little more Blue.
[Bob] Come here now guys. What uh– You know what Jimmy?
[Jimmy] I think you better load up.
Yeah man, come here now.
[Bob] Wait a minute, I know you–
[Bob] Come Come here Hayward
We, well we just need a–
You need a hug
You know, that’s what it is.
You know it.
That’s what it is. Look at ’em, they’re still getting up.
What have I gotta say?
You know though guys, I will tell ya I love quail hunting and, I love going to great places to hunt. And obviously, this is one of the best.
Hey yes to dog working and the hard time I give people is so much fun.
Well but you know, what folks don’t understand who really don’t quail hunt that much, it’s the, it’s this fellowship
This, I just tell ya, I can’t explain to people sometimes. They watch the show, and they see me laughing and having a good time, but they need to experience it.
And, you know from Cedar Knoll now here, to Legacy Hunting, you guys have a great relationship and partnership. That’s what’s so special.
It is. It’s great that we can have that. We started off, we were riding horses at Hayward’s place. We knew each other for a long time. My wife loves to ride horses, and riding horses, then it, we started this business. He called me and he said, “Yeah..” and so ever since then, it’s been a good relationship. I send him clients; he sends me clients. We’re working together
I’ll tell you what, Bo, and there’s birds still flying out there.
Don’t get discouraged.
All of mine are still flying
[Narrator] Legacy Hunting Shooting Preserve in Hampton, South Carolina offers traditional quail hunting, in the South Carolina low-country. Legacy Hunting, in consultation with wildlife experts, manages a diverse property. If you’re looking for a new quail hunting destination or wanna introduce new hunters to the pleasures of quail hunting, then visit legacyhunting.com Legacy Hunting is proud to carry on our father’s legacy of hunting traditions. Good times with friends and family. While walking behind some of the best bird dogs you will find anywhere in the country. Go online and book your trip today.
[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 this week folks, we’re in Murrell’s Inlet, South Carolina at a beautiful, Wicked Tuna restaurant right here along the coast. And, joining me today, and I tell ya, It’s a pleasure to have him, is the executive chef here at Wicked Tuna, it is Patrick Fowler. And, I tell you what, Patrick man it’s great to meet ya. Great to have on the show, my friend.
Thank you, thank you.
Well listen, staple, this is what you guys do here at the Wicked Tuna.
Yes sir it is.
We uh, well right now we have our American Hog Snapper, caught right off the coast of South Carolina.
We’re just gonna cook it over some root veg, it’s all grown here around the coast, and we are just going to cook it up.
Alright man, well let’s get started. I can’t wait. I’ll tell you what, I love snapper. Okay so, two filets, gonna salt it up a little bit.
Put a little olive oil in there.
Okay, yeah there you go.
Little bit of butter,
Give it a nice,
Ahhh yeah. good crust in there.
Gotta let it slip and slide around there a little bit.
Now how long are you gonna let this sear for?
Ah, we’ll sear it both sides, about three to four minutes.
And, it will be ready to go.
[Bob] Oh wow, that’s awesome. And then so, you know when ya cook fish, and you know most of you executive chefs tell me, don’t overcook it.
Don’t overcook it.
So when you guys are preparing it for the restaurant, say I came in to order it, it’s the same?
Yes sir, every time. What we like to do is, we dust it a little bit in a flour, and what that does is, it keeps the moisture in it so it’s nice and fresh and juicy. So when you actually bite into it, it’s not dry.
There you go. Yeah, nothing’s worse than dry meat.
We’re gonna flip that over.
[Bob] Patrick, here at the Wicked Tuna man, I tell you what, you guys do fish right.
Yes sir. Alright, we’re gonna go ahead and start plating. Right here, I have a mixture of our root veg. We have fingerling potatoes, butternut squash, sweet potato, and a little bit of cauliflower. We’re roasting ’em off in some seasoning.
[Bob] Oh wow.
[Patrick] And then, we are just going to plate this right here.
[Patrick] Just like that. We’re gonna take this, this beautiful Hog Snapper, we’re gonna put it right here on the plate. We’re gonna garnish it with a little bit of lemon, garlic cream.
[Bob] Oh wow! Mmmm. Man, that looks wonderful.
[Patrick] And just because you always eat with your eyes first,
[Bob] There you go. We’ll add a little but of greenery to it.
There it is.
There you go. Wow, Hog Snapper, Wicked Tuna. My friend, thank you so much for being a guest this week. Right here
Thanks for having me. Beautiful restaurant. Folks listen, the next time you are in Murrell’s Inlet stop on by the Wicked Tuna right here. This guy, and all his staff, will cook you up a meal you will never forget. And, remember, buy and eat local. It’s simply a matter of taste. Log on to certifiedscgrown.com and see what’s fresh on the menu for yourself. We’ll see you right back here again next week, on another great recipe on the Sportsman’s Table. Mmmm!
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. 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 Back Woods Quail Club. Offering southern style hunting, and an array of exciting and challenging clay target shooting sports.
[Jimmy] You all ready?
[Hayward] I don’t know
[Bob] You all ready Hayward?
[Hayward] I don’t know, I’m not sure. I’m not going to make any promises.
[Bob] I can see right now. Hayward’s trying to get me behind trees. I don’t know what that’s all about. Uh, I had no shot on that one in the back. And, I will not turn around and do it from the rear. Cause there’s too many people in the rear with a gear.
[Jimmy] Yup. Find ’em Blue.
[Bob] There may be some more in there.
[Jimmy] Come on, Blue! Come on little buddy.
[Bob]Oh, there we go.
[Hayward] That’s cute right there.
[Bob] Wait a minute, that’s got Hayward written all over it.
[Jimmy] He’s going back in there.
[Bob] Nice shot.
[Jimmy] Better be ready!
[Jimmy] They knew it was coming already.
[Bob] Oh my goodness.
[Jimmy]Come on, Blue!
[Jimmy] I knew you was gonna get ’em Blue.
[Hayward] Still got that bird buddy.
[Bob] He got ’em.
[Hayward] He ain’t done yet. Is there more in there buddy?
[Jimmy] Blue, come here little buddy. Oh, drop. Drop!
[Bob] There we go.
[Jimmy] Is that it, anything else in there?
[Bob] Nope, that’s it.
[Jimmy] That all there is buddy?
[Jimmy] Ya killed a tree Hayward.
[Hayward] Swear to god.
[Jimmy] Do you see that Hayward?
[Hayward] Where’d they go? This ain’t Bob’s first rodeo.
[Jimmy] Look here little buddy. Bring that bird back!
[Bob] Oh man now that’s special bird right there. Let’s see that, would you? Oh man! Really special bird right there, through the trees.
[Jimmy] Through the trees!
[Bob] Yeah man!
[Jimmy] Make me look good Blue.
[Bob] Blue’ll do it.
[Jimmy] Bring it down a ways Blue. That’s right, come around. Come here by There you go, get him. Get him, where’s he at? Where’s he at Blue?
[Bob] Blue’ll find him.
[Jimmy] Tired of watching you, Blue.
[Bob] I’m telling you, he’s a looking. There he goes! Take ’em Hayward!
[Jimmy] Blue, I’m sorry baby. That’s all you can say when stuff like that happens.
[Hayward] That’s embarrassing.
[Bob] Come here boys. Come here boys. Now wait a minute, I wanna take just a pause for the cause here. You wanna hook up Blue.
[Jimmy] Come here little buddy. You know he’ll give up
Well you know, I’ll tell ya You know hunting behind pointing dogs is so special, but I tell ya, when you’re using a flusher, like this okay, and you don’t see that rarely up out of Georgia. And you guys have taken that technique, and I’ll tell you what Blue, I know buddy, tell you what, anytime they ain’t treating you well and you wanna come on up to Blythewood, we’ll take ya up there buddy. You know, that’s one of the special things, A lot of guys don’t understand. When you’re doing pre-released birds, then you’re doing supplementation. This is very key. Not only for safety, but it just makes the excitement much, much better.
You know I’ve hunted years ago, guys were kicking up the birds, and swatting ’em with this and that. But, you have really done a very very good job here Jimmy.
I uh, we started off like that with four flush dogs. When I find out how a flush dog works, I wouldn’t take nothing, nothing but a flush dog. I have a lab that actually worked until this year. A yellow lab, she’s eight years old. She’s probably picked up 2,000 quail
Oh my goodness.
And ducks, unbelievable
When little boy Blue come along, he gives her a break, but little boy Blue on an average day, he has to rest for about an hour or so.
[Bob] I’m telling you.
One of my friends calls him the dog with no legs, cause he really has to work hard.
Well now, Hayward listen, when guys come down and gals come, course, one of the great things about Cedar Knoll is you also offer the equestrian trails and all of that too. So folks can bring their Airstream, you’ve got an RV park.
I mean, what is the capacity of the lodge, and just how many folks can you hunt normally during a hog and a deer season.
We only take about ten hunters at a time.
Just, you know, to maintain a good experience for the group that’s there. And then, uh, we do trail rides when we’re not deer hunting or hog hunting. And we have a campground capacity of 150 trailers.
[Bob] Oh wow.
So we can take a pretty good size crowd.
Well and one of the other things that’s so good about Cedar Knoll too, matter fact it’s become a winter location for a lot of field trial and dog trainers as well, which is very very special. You’ve got about sixty dogs over there right now with guys out of New York and the upstate where it’s just too cold. And then of course, you got this guy over here doing the bird operation. That’s what’s so special here. So if folks wanna, and I know they are gonna go to Bob’s Top 16 and they’re gonna come to Cedar Knoll. But, if folks wanna get a hold of you and Anthony and all the guys over at your place, how can they do that?
They can go to cedarknoll.com And the phone number and email address are right on the website there.
Check out all the information or go to our Facebook page South Carolina Outfitters, Cedar Knoll.
There you go, well now, Legacy Hunting, tell everybody they wanna come over here and do a beautiful quail hunt.
Yes sir. Okay, and then stop off and do the hog hunt.
Do the hog hunt. We can make it happen for both ways. Ours is the same thing, www.legacyhunting.com Facebook page is Legacy Hunting.
[Jimmy] Well that was all Blue.
[Bob] There he is!
[Hayward] Birds! Birds! Birds! There he goes!
[Bob] Aw, got him– I got one! They all went your way over there Hayward.
[Hayward] I didn’t do any good with ’em.
[Bob] Well, I got one.
[Hayward] Too many of ’em
[Jimmy] Blue, you got to watch the man on the left son. The man on the right don’t give you no worries.
[Hayward] Good job Pete, bring it here. Pete, bring it here baby.
[Bob] Oh, here we go!
[Jimmy] Alright Hayward!
[Bob] Oh, there he goes Hayward.
[Hayward] Nah, nope, all Bob’s.
[Jimmy] There you go!
[Hayward] Bob’s giving lessons today. I’m just taking lessons.
[Jimmy] Y’all know that safety let us know, he went straight up with that gun.
[Hayward] I can even get over it.
[Hayward] I can’t hardly stand up this —
You know, you know Hayward you’re mind was thinking right, but the rest of it wasn’t working.
[Hayward] That’s right.
Well folks listen, we’ve had a great time down here in Hampton, South Carolina today and Allendale. Cedar Knoll Hunting Lodge again, and legacyhunting.com just on to Bob’s Top 16, and go down and just see exactly for yourself what great hog hunting, deer hunting, and a quail operation these two guys have put together. They’ve teamed up. And, if you like to ride horses, bring your horses on down to Hayward Simmons’ place. Him and Donna will be standing there waving at you when you come in the gate. Well folks, as I like to say each and every week, the outdoors is my passion and I want it to be yours too. We’ll see you right back here again next week, on another episode of Bob Redfern’s Outdoor magazine. Alright Hayward, go on and do it again Bo, we got no more birds out here.
Ah alright then.
They’re really flying well.
Ah they are man, I’m telling you.
I haven’t had a rough —
In this weeks episode, Bob heads to Sylvester, Georgia and Southern Woods Plantation for some great southern Georgia quail hunting. Joining Bob on this hunt are S.C. Representative Brian White, Buddy Jennings and guide B.J. McKennon. And on the Sportsman’s Table, Bob’s in Murrells Inlet, South Carolina at Wicked Tuna Restaurant with Ed Drombroski, owner of Lee’s Farmers Market. He’s got a South Carolina certified shrimp recipe.
[Announcer] On this week’s Bob Redfern’s Outdoor Magazine, Bob heads to Sylvester, Georgia to Southern Woods Plantation for some great southern Georgia quail hunting. And on this week’s Sportsman’s Table, we feature a South Carolina certified shrimp recipe. All this and a whole lot more, and it begins all right now.
Well folks welcome to our show, we’re back in south Georgia, Sylvester, here at Southern Woods Plantation and I’ve got a great group of wing men. I’ve got our guide here today. Let me introduce all of these guys that are going to be with us today. I’ve got, Representative Brian White from Anderson, South Carolina. He’s going to join me as a wing man. I’ve got a good friend of mine, I know he’s been on the show, both these guys have, but its been a while since I had them over at Birdog. Buddy Jennings, the former director of the Parks Rec and Tourism agency in South Carolina. And then our guide extraordinaire today, BJ McKennon from right down here in Sylvester, Georgia. We’ve got a great show lined up for you, we’ve got some great bird dogs that are going to be hitting the ground today. Southern Woods Plantation, log on to bobredfern.com Go to my top 16 and if you want to come to paradise where there are birds flying and a great place to stay, Benji Deloach and all the staff down here would love to have you come. Guys, I’m ready to shoot some birds.
Let’s do it.
Alright man, lets do it. Alright. Alright guys, get after em.
[Brian] There goes Buddy.
[Bob] Buddy your namesakes on the back.
[Bob] Rudy is ready, Kate’s ready. Go bird. Hey, nice shot Brian, nice shot! That’s a beautiful covey rise right there. I’m tellin’ ya. Yeah. Gave them some more, get ready boys.
[Bob] Mm, no. Oh.
[Brian] Alright Buddy, both of you.
[Bob] Alright Rudy. Whoo! Nicely done boys, nicely done. What a covey rise.
[Brian] Holy moly.
[Bob] Oh my goodness. Whoo! Wow! Mm, mm,mm. Ah, there we go, may have some more in there guys. Get re-loaded.
[Brian] We’re ready. That Buddy’s good at retrievin’
[Bob] He’s got yours Brian.
[BJ] Here, here Here
[Bob] Oh goodness gracious
[Brian] That was a beautiful rise right there now.
[BJ] Hey, come here buddy, whoa, whoa.
[Brian] Mm, mm, mm.
That was wonderful.
[Buddy] No it wasn’t too good.
Hey you want some advice? Seriously, try closing just one eye. Don’t close both eyes.
[Bob] Oh my goodness. BJ come here. Come here just a second. I want the folks out there to understand what it’s like being a guide on a major plantation like this, real quick. I mean I know it’s got to be stressful for you, because you guys have go so many clients that are coming through here.
Yeah, some days it is. Most of the people, I say 95% of the people we have, are… You know, some what experienced gun havers, maybe not hunters, but they’ve handled guns. We get a few every once in a while that are new and we have to kind of help them along. But for the most part, I say 95% of people truly appreciate what the guide is trying to do for them.
Every once in a while you get some that have no idea, really, they have no idea when they leave.
You’re exactly right…
For the most part most of them, most of the people that come here you know, have bird hunted before and you want them to have a good experience because, you want them to come back.
Absolutely. You know when they come back everybody wins.
Well and you know the good thing too about coming down to Southern Woods is, you guys all 16 of you guides down here take the time. Even for the novice and the ones that don’t get out, you take the time to coach, teach, and mentor them and get them back up to speed again so they can enjoy…
Well we want them to have a good time, we want em to come back.
[Bob] Yeah. Well Rudy, there have got to be more birds where that came from. Alright bro lets get on it.
Alright, find some quail.
Alright come on Buddy!
[Brian] Here Rudy.
[Bob] Alright, Buddy’s got em, Kate’s got em, Rudy’s got em. Everybody’s on em.
[Brian] Rudy get out of there.
Come on Rudy here, not yet, whoa. Whoa no, not yet. Whoa, whoa. Okay.
[Bob] Nice shot Buddy.
[Brian] Nice shot. Nicely done Buddy. Nicely done.
[Brian] Rudy, here.
Well folks this is an offspring of Rudy. This cocker right here it belongs to BJ McKennon, our guide today. 14 weeks, he’s gonna be a future good one. But listen, we’ve got more great quail action coming, from Southern Woods Plantation in Sylvester, Georgia. And I tell you what, this is going to be a future dog right here. You gonna be a good one aint ya? Yeah ya are. Stay tuned. When we come back, more quail hunting from south Georgia.
[Commentator] 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 Back Woods Quail Club, offering southern style hunting and an array of exciting and challenging clay target shooting sports.
[Bob] Alright boys, boys are working! There we go Buddy, nice back up. Awesome.
[Buddy] Whoa whoa. Hey it’s still pointed right here.
[Bob] Yep, get ready, get re-loaded guys.
[Buddy] Whoa, whoa
[Brian] Good shot Buddy.
[Bob] Drake is fetching em up! You know I’m kind of enjoying this from the bleachers here. Enjoying a little Southern Woods hospitality. There he goes Buddy. Whoa!
[Bob] You know there ain’t nothing worse than trying to ascertain to get around a tree. I’ll have to tell ya, that is tough.
[BJ] Got a dead bird right here, let’s see what he is.
[Bob] Alright. While we’re doing that guys, come on over here.
[Brian] Shooting with an audience.
[Bob] Now I have to ask y’all… What do y’all think of Southern Woods so far, as the experience of coming down here? Buddy?
I gotta tell ya it’s the … it’s the habitat is just fantastic, the food’s good, the lodging’s good and you can’t beat this guide. He is fantastic. This is a great place.
I tell ya what, Brian, I tell ya what, that pork chop we had for supper last night, man!
Good lord wasn’t that something?
Put me to bed.
Well you know as conservationists and sportsmen, you guys have done this all your life. I mean, to me, of course bird hunting is just something I love doing and I know you guys do too.
Over the back of a great bird dog, and I know you’re partial to this new…
One down here, Buddy, too. And then you’ve got your own.
So, you know, I just think coming together the comradeship and all of that it’s just a great experience.
It doesn’t get any better than this. I mean this is just beautiful, beautiful. I’m excited to be here.
I’m excited to have you guys.
I’m glad I’m a friend of Bob.
Guys I’m telling ya.
Man its awesome. Well I think there’s more out here, okay. I think I hear Drake, Jill.
And the best dog they got, it’s named Buddy, look at that.
That Buddy, there he goes. Alright men, lets go get some more. Nice Brian, nice, nice shot.
[Brian] You said shoot it.
[Bob] Nice chucker, whoo! Oh man. Wait a minute we got another point here, get reloaded. Get reloaded.
[Brian] There’s that bonus bird.
[Bob] I’m tellin’ ya. There you go, take him!
[Brian] Ahh. There you go.
[Bob] You got him, alright Buddy!
[Brian] There you go Buddy.
[Bob] Buddy takin up the rear! Alright.
[BJ] Here’s a decoy, right here. Come here boss, come here boss. Here, here, here, here.
Whoo, I’m tellin’ ya, a 747 hunt.
Well, listen. As we get reset here with the dogs, let’s talk a little bit about the congressional sports and caucus. You’ve been a member a number of years and those things that are passionate for you, what does that really mean to you to be a part of that group of legislators?
Well it’s a great organization Bob and its a bunch of legislators and the beauty of what we do is not about party. It’s about the Great Outdoors, it’s about, you know, the shooting sports, it’s about fishing, it’s just about preserving a way of life that this country was founded upon. It’s going out, it’s not only about taking game, it’s how to prepare it and how to be thankful for it and thanking the good Lord for one, giving us this great earth that we can go out and harvest these things. Some days you just don’t harvest anything, but, I mean, look where we are today.
I mean this is just absolutely wonderful and it’s about access and preserving what we do have and making sure we have good natural resources and quality air and water and those types of things for the habitat, the things that we take.
[Bob] Well the great thing for us as hunters and outdoors men is for legislators like you and the rest of the group that understand what this means to the rest of us out here across the… well not just in South Carolina, but across the country.
Oh absolutely and currently we got 48 states. Hawaii and Rhode Island are the only two we don’t have, that we’re currently working on. Rhode Island, I hope we’re going to secure it this year. But anywhere you go and it’s just a great brother and sisterhood that we have. It’s male, female, Republican, Democrat. I mean, it is absolutely phenomenal. But when we get together the beauty of it is, the folks out there that are just so divided on politics and just hate politics and all these politicians. We never talk party, we talk about outdoors. We talk about hunting, fishing, taking of game, trapping, shooting sports you know. Make sure the kids that are coming up today in high school and show them the proper way to treat a fire arm, to respect it. And not these video games or things that we do but absolutely and try to pass that on. I mean, we had that fortune that our parents would pass that along and did different things, but we got to make sure that’s still there for those kids.
Brian, thank you for all that you do man.
But, I tell you what behind these Brownings, man, listen I think there’s more birds out there. I’m thinking your Buddy’s on point over there.
I tell ya, he is.
Well lets go, lets go find them.
[Commentator] Coming up we head to the Sportsman’s Table for another great South Carolina certified recipe, featuring fresh and locally grown South Carolina vegetables and South Carolina harvested shrimp. 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 for another Sportsman’s Table edition here. We are in beautiful Murrells Inlet, South Carolina at Wicked Tuna Restaurant and I tell ya what, Ed Dombrowski, he is the owner of Lee’s Farm here at beautiful Murrells Inlet. You’ve seen Ed on the show before. Hey, Drunkin’ Shrimp, you’ve gotta remember.
Yeah, that’s right.
We love havin’ Ed come back and here, we’re on location at Wicked Tuna. Ed..
Great to see you again Bob.
Man, it’s good to see you.
Thanks for having me again.
Oh you’re welcome. What do you got for us today?
Today we’re gonna do a little shrimp dish, Shrimp Scampi, but I’m gonna do a little bit more Mediterranean style. Typically, when you think Shrimp Scampi, it’s more like Italian. Here I’m gonna make it more Mediterranean Greek. We’re gonna add little bit of feta cheese. We’re gonna use zucchini, things like that.
Oh wow, okay.
Alright, so what we’re gonna do is we’re gonna get some oil and butter in the pan.
There you go.
Gotta get that sizzle goin’.
Oh, yeah. Gotta put the butter in.
And, you know, the great thing too about these farms, you guys, it’s all about local South Carolina.
Excellent. The butter, everything.
Shrimp is local. A lot of the produce that you see here we actually grow right at the market.
So Well we got this goin’ here, I’m gonna throw some shallots. Gotta love those shallots
Gotta have shallots.
Gotta have shallots. Gotta have the garlic. Okay, I made these more like a sliver opposed to a mince. So they’ll get almost like little chips so they have a little texture to them.
[Bob] Well then your breath would be…
[Ed] Exactly, yeah exactly. Alright, I’m gonna throw a little bit oregano and thyme in it, which is, again that Mediterranean flavor.
[Bob] Gosh, you just smell the flavor.
Exactly. Now we’re gonna throw our shrimp in.
Okay now, lot of folks will argue how long to cook the shrimp, okay.
Very quick. Couple minutes, that’s all we wanna do. Is we wanna get ’em just pink.
[Bob] Now from sight, is just where they start to turn red.
[Ed] When they turn red, that’s what we wanna do.
Now instead of using pasta, ’cause a lot of people use pasta for scampis, I’m using zucchini and I spiraled it. Okay, so everything’s nice and fresh.
[Bob] Ahh, okay.
[Ed] Okay, so we’ll add that in there.
[Bob] Oh, neat.
[Bob] Now that’s a first.
[Ed] Yup. You know, a lot of people went to whole gluten free and stuff like that.
[Ed] So we do that and again you’ll notice it’s all fresh South Carolina grown. Mix that around a little bit.
[Bob] Now how long to you usually cook the zucchini.
Again, just like shrimp, real quick. Just ’cause it’s real nice and thin.
So it’s still gonna be crunchy.
I’m gonna throw a little bit more butter in there.
Okay, now I’m gonna throw a little bit, crumble a little bit of feta cheese in there.
Okay. A little bit of lemon zest.
[Ed] Mix it around.
[Bob] You know, that zucchini looks just like noodles.
[Ed] It does. Alright.
[Bob] And there we go, Scampi. Mm.
Now it’s gonna be ready to plate. So what we’re gonna do here… put that up on there, like that and then we’re gonna finish it off with a little…
Ahh, a little decoration.
Little bit more decoration. Gotta have some color on there. Okay, a little bit of lemon zest. Lemon goes great
[Bob] Oh yeah.
with this. Little bit more feta. Who doesn’t like cheese.
Yeah, there you go.
Okay and then finish her off with a little bit of parsley. And there you have, you have a Mediterranean Shrimp Scampi.
That is just fabulous. Look at there folks, another great recipe this week from Ed Dombrowski at Lee’s Farm, here at beautiful Murrells Inlet, South Carolina. I tell you what, I’ll let you hold that. I ain’t gonna shake your hand.
No definitely not.
Okay, now listen. I wanna thank you again for being a guest this week. And folks, remember, buy and eat local. It’s simply a matter of taste. Log on to certifiedscgrown.com and see what’s fresh on the menu for yourself. We’ll see you right back here again next week on another great recipe on the Sportsman’s Table.
[Commentator] To find out more information on food that’s fresher and tastier go online to 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 Berkley, catch more fish with Berkley’s 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 time’s past can still be experienced today.
[Brian] Look at that youngin’ Go get ’em Rock.
[Buddy] Fourteen weeks.
[Everyone] There he is.
[Brian] You got him in the wing.
[BJ] I don’t know.
[Bob] It went across the road.
[BJ] Rock, where’d he go.
[Bob] Buddy’s got him.
[Bob] Awe it’s Rock. Oh my goodness. Look at that dog.
[Brian] There he is.
[Bob] Well I’m here to tell ya that dog would look nice up in Little Mountain, South Carolina.
[BJ] Y’all would kill it.
[Bob] On Wieland Road.
[Buddy] Pick him up, good boy.
[Brian] Look at him.
[Bob] Look at that. Awe, looky here. Ha, ha, ha, wow.
[BJ] Bring him here.
[Bob] Amazing, fourteen weeks? Can you imagine?
[Bob] Oh my goodness.
[Brian] On point.
Is there not anybody that ever not love a puppy.
[Brian] I tell ya.
[Bob] I’m tellin’ you right there, wow. Rock the man, fourteen weeks old
[Brian] Alright Rock, time to work it boy.
I would like to buy that dog as well. But I don’t whether we’re gonna get there or not. You’ll just have to stay tuned.
[BJ] Alright Brian, you see all birds?
[Brian] No I’ve been missing it.
[Bob] Get ’em Brian, nice shot Brian. Nicely done. You had all the birds your way.
[Bob] Nicely done.
[Brian] Thank you.
[BJ] Whoa, whoa.
[Bob] Oo, look at that. Stopped on a dime.
[Brian] Buddy gonna back him up.
[BJ] Whoa, whoa.
Alright guys listen, we’ve spent a full day at Southern Woods Plantation and I asked you this morning, when we got in here, dinner was awesome, okay, y’all enjoyed the night stay, but tell me, after a full day of bird hunting here, what do you all think now.
It’s awesome. I’ve never hunted South Georgia but I’d definitely tell everyone to come to Southern Woods Plantation. It is one blessed place and birds fly great and the people are fantastic here.
You just can’t believe the habitat. I mean, it’s the most beautiful, it’s like they used to hunt in the old days, you know, with pines and broom sage like this, it’s just unbelievable. Just doesn’t exist everywhere.
Well my mission is almost complete, okay. I’ve got you guys both to shootin’ a Browning 410 and the 725 and so I know that’s gonna be in both Brian and your future, okay. We then have got you with a cocker puppy on the list, okay, and I know your wife is already on board with that, okay. And rock is awesome, I know. That was an exception this morning.
It truly was, I mean, the first time that he actually flushed a bird and the first time he retrieved a bird, I shot the bird. So, I fell in love with him, right off. I mean, I keep going up on the price but so far he hadn’t decided to sell it.
Tell ya, I know, we may have to do an alternate plan here, but the other thing that I got to work on here is I got to put Chevy’s in driveways and I gotta get one, you gotta get a new one, okay, and I gotta get one in Brian’s. Are we gonna make it?
I think so. I’m gonna sell mine and I can buy yours.
Okay, we can make that happen.
And I’ll go buy it before he has to buy that dog ’cause the price will go up on that truck ’cause he’s gonna try to make up the difference to get that dog.
There you go.
And the price keeps going up on the dog ’cause you had him in your arms the day he put him on camera so he’s now a star.
See, now he’s a T.V. star.
Oh my gosh guys. I just wanna tell ya both how appreciative I am and honored to have you guys as my wing men today on the show. That’s what our show’s about is showcasing guys like you that have that passion, who have grown up this. And I know, Brian, all the things that you do in the legislature both in the state of South Carolina and at the national level on the caucus, is just instrumental in preserving what we do. Buddy, you with your former directorship as the Director of Parks Rec. and Tourism, I mean, tourism, that’s your life and it still is. And both of you guys, it’s just been an honor and privileged to have both of you all.
Oh, thank you so much for inviting us.
We couldn’t have had a better day.
We can’t have a better spokesman in South Carolina than you for the Great Outdoors, I mean, you televise and showcase what we have across this country and you’ve always been a friend of the outdoors whether it’s fishin’ or hunting and as far as the Association of Sportmen’s caucuses, you always do a fabulous job with helping us to promote our cause and teach folks the Great Outdoors is a wonderful place. Walk out the door and just experience what God created.
You’re absolutely right and guys with that I’ll tell ya. Folks, as I always like to say, the outdoors is my passion. I know it is for these two guys. We will see you right back here again next week and we want the outdoors to be your passion too. Next week Bob Redfern’s Outdoor Magazine is gonna be somewhere around the country. We’ll see ya then.