On this episode, it’s all about redfishing from South Carolina to Florida and Alabama. Bob shows some of the most memorable redfishing that he has done. Plus, our partners from Abu Garcia will introduce you to a new line of Revo Beast Reels. On this week’s Sportsmen’s Table, we feature a delicious South Carolina Certified strawberry cake recipe.
Bob goes to Georgetown, South Carolina to do some early summer redfishing. Joining Bob will be longtime Georgetown, South Carolina guide and friend Captain Tommy Scarborough with Georgetown Coastal Adventures.
Narrator: On this week’s Bob Redfern’s Outdoor Magazine, Bob heads off the coast of South Carolina to Georgetown, South Carolina, to do some summer redfishing. Joining Bob will long-time guide and friend, Tommy Scarborough, with Georgetown Coastal Adventures Guide Service. And on this week’s sportsman’s table, we feature a South Carolina certified beer poacher fish taco recipe. All this and a whole lot more and it begins right now.
Bob: Holly, man you look good behind that reel. You do not get to do that very often.
Tommy: No. It feels good.
Bob: It does feel good. Now I am telling you.
Tommy: It feels good. We have gotten to where we fish some of these spinning reels, I do not get to fish my reef as much as I used to.
Bob: There you go I am telling you. The beast maybe that is what you have on there is a beast. Folks, welcome to our show this week. I let my good friend Tommy Scarborough, with Georgetown Coastal Adventures, catch the first fish of the day. I would say it was his birthday, but it is not. It is just- It happened to be on his side of the boat.
Tommy: My rod, my fish.
Bob: There you go. Oh, man. We are back down in Georgetown, South Carolina, one of my favorite places to be and again with one of my great friends and Tommy.
Tommy: Not a big boy but just a nice solid redfish.
Bob: Get him man. Get him up here. I tell you what he is a…
Tommy: He is spunky.
Bob: Yeah, he is spunky. Come here now come on, come on, come on, come on, come on.
Tommy: You got him?
Bob: I think so.
Tommy: You want me get it, you got him?
Bob: No man I am doing this part, hang on. I said I would man. Come here! Come here! Come here! You are not cooperating.
Tommy: Hello, male fish.
Bob: Oh yes this is not I am saying this morning. Nice black dot. I will let you remove the hook, there you go. It is a beautiful day.
Tommy: Certified hook date of job.
Bob: It is a beautiful day. Are you gonna hold him come on man, hold him. Put your rod down.
Tommy: Hold me a fish. Got to put my had behind his tail. I always tell people, do not grab them like that!
Bob: Yes. There you go.
Tommy: South Carolina spot tail bass, you have to be able to see that polka-dot.
Bob: You know, you had the magic bait. See you later, mister reed.
Tommy: Thank goodness we got bait quick.
Bob: Now we did, I am telling you.
Tommy: In the old days it was hours at times before we got bait.
Bob: Here let me borrow the rag. Listen Tommy come up here and let us talk this a little bit about fishing, Georgetown… Tell all the folks out there – what can they expect to come and fish when they come down here with you.
Tommy: A whole lot of fun, a whole lot of fish. You know, we fish for everything – king mackarel, redfish, sharks… Summertime like this, people like to come in they like do a lot of shark fishing and that is the biggest, baddest boy around. People from inland, they love shark fish. People like us, we love redfish and king mackerel. You can catch anything there is a lot of tarpon around here, speckled trout, flounder, just depends on what you are after but we are basically a family-oriented company. We want mom and dad and two or three kids or dad and grandpa and four young ones take them out just have a good day of fishing. We do not have to be serious, of course you know, my love has always been fly-fishing but we can not all be that technical.
Bob: Well you know Tommy I tell you – you have a beautiful layout here on your Tidewater boat and all those folks over in Lexington that provide this for you so that is just a great opportunity for folks to come down and experience a great ride but the other thing is coming down to fish with you – it is a pleasure. So folks I just want to say this guy right here if you have not been fishing lately you need to come on down to Georgetown, South Carolina. Things are alive and well down here. Log on to bobredfern.com, and you will find on the top sixteen, you will find Tommy Scarborough and Georgetown Coastal Adventures. Can I have one, can I catch one?
Tommy: Your line is in the water, we will see but let me bait up and see if I can catch another one.
Bob: I may have a better chance with you being out of the water! Are you going to let me have this one again, Tommy?
Tommy: Sure! Okay man.
Bob: Here can pop.
Tommy: If I knew for sure it was a red, I would get it myself.
Bob: You know, I wonder why that you hesitated I know, see. It is either a ray, a shark, or a red.
Tommy: If I think it is a red, a shark, or an oyster toad, I am the most generous person you will ever find.
Bob: You are killing me man, you are killing me.
Tommy: Oh my goodness!
Bob: Listen, how many trips a day are you coming out of this summer?
Tommy: Well, I was going to ease into the summer and ease into the heat and I eased right into running eleven twelves trips a week. I am pretty much booked every day. One thing is, people getting out on short notice but boy there sure need to call time as they start thinking about coming to the beach, they need to go ahead and be calling, because all you good guides if they are worth us much anything, you need to call them in advance.
Bob: Well I mean that is always good practice, especially if you want to come fishing with a guy that knows what he is doing.
Tommy: Fish even love that may cut one going back and look out. Let us see what that fish looks like. If it is bigger than mine, I am not grabbing it.
Bob: Look at this. Well, I think he might be.
Tommy: He sort of looks like it, almost.
Bob: He does, he do not?
Tommy: Kindly saw.
Bob: He does.
Tommy: You are upsetting Bob. You are upsetting. Simmer down, fishy, simmer down. Boy, this Tidewater 24 is a beast.
Bob: It is. It is great to fishing.
Tommy: I have owned everything that floats just about and for the money you can not get much better than this right here.
Bob: Look at that! Oh, man. Awesome! You got him?
Narrator: Stay tuned! After commercial break, we head back to Georgetown, South Carolina for more fishing. Bob Redfern’s Outdoor Magazine is being brought to you today by these following sponsors: Chevrolet, the official vehicle of Bob Redfern’s Outdoor Magazine; by the South Carolina Agriculture Department, it is a matter of taste; By the Old 96 District of South Carolina, come discover the unexpected wonders; by South Carolina embroidery and screen printing, your source for all your promotional product needs; and by the city of Florence, South Carolina. Florence is full life, full forward.
Bob: I have lost two. Do you want me to move that one or is it okay?
Tommy: It might be okay I do not know. You might want to get it anyway Bob.
Bob: Alright, let me get it out this way.
Tommy: Go up here yes or where. I am burned hungry.
Bob: Where I am going to go that way. Got you. Oh, no, I have to go under here.
Bob: Alright, man. Get him, get him, get him. That was pretty good.
Tommy: Like Gump’s box of chocolates right there.
Bob: I am telling you.
Tommy: So men are out there, you do not know what you are going to get. Could be a shark, could be a stingray. Might be a big old tarpon. You just never know.
Bob: Sun is shining.
Tommy: Sun is out, a little sea breeze.
Bob: That is all it takes.
Tommy: Big old bend in this Abu rod. Hear that drag coming off of that beast reel, oh yes.
Bob: Plus, you just enjoy me getting wet.
Tommy: Yes I would hold red a lot on somebody else had to take these sharks home.
Bob: Yes I think you are right that one is a shark.
Tommy: Yes I see it when they hear, look, act like a little black-tip or something they come right up just smack to of…
Bob: That is okay.
Tommy: But you know we are not fishing for fame and glory – I am fishing for fun and that is what most us come for right there – we are addicted to the squeal of the reel. It is a darn stingray! Good God. Now I definitely know I should have given it to Bob.
Bob: I can not believe I missed that one. Bob you know, people across country come here on vacation who never seen these things enough and I have caught redfish after redfish and one of the kids or somebody catches one of these and they more excited over this than a thirty-pound redfish.
Bob: Yes I know. No kidding. You are right because they have never seen one.
Tommy: You want to take the rod now?
Bob: Yes I will look at you better handle that one I got it. Let me move back here.
Tommy: There you go. Have to just bring that stings grew up down.
Bob: I will let the captain do his stuff.
Tommy: Hey come here you. I have done my stuff I made him mad.
Bob: He is not happy, you are right look at him.
Tommy: Look at him, he can got to spit at you.
Bob: Yes look at him.
Bob: Show that war out.
Tommy: He knows you have been eating carrots. You want him fly?
Hey you got to save the hook. All right, you did it.
Narrator: Coming up next, we head to the City Center Market in Florence, South Carolina for a great fish and beer recipe. The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out of state be sure to buy South Carolina-grown meats, vegetables or fruits. Make sure your food is South Carolina-certified. It is a matter of taste.
Bob: Joining me today in downtown Florence at the City Center Market kitchen here is chef Adam Silverman, with Downtown Southern Funk. We have a great recipe for you all. I will tell you what Adam, thanks for being a guest. I love fish and you love playing with your food here at Downtown Southern Funk. Well let us play with this one because I can not wait.
Adam: So this is a great recipe. You are out fishing with the buddies- We are located inside of Seminar Brewery. So we are going to do a beer poached wreckfish taco. Wreckfish was brought in from Merle’s Inlet Seafood, sourced locally through Maypop Farm, Darlington. So all I have done is bring some of the beer to a boil. Does not matter what kind of beer you use, you guys are fishing and drinking, throw one of the cans into a pot and get it boiling. So we are just going to cut some nice thin pieces of this wreckfish . It is absolutely beautiful.
Bob: It is. I mean it is a meaty fish.
Adam: Yes it is great for grilling, frying, roasting, sautéing…
Bob: So, with wreckfish- That is relatively new but a lot of you chefs know what that is. Normal it is snapper, grouper and that is–
Adam: Flounder. Okay so we are just going to take this and just put it straight into the–
Bob: Into the beer.
Bob: Look at that. Alright Adam, we are heating up the tortillas.
Adam: That is right and we have combined our tomato, onion, garlic, peaches and hit it with a little lime juice and we actually do have a local source for citrus fruits. That is Stan Mckenzie, down in Lake City.
Bob: Oh great!
Adam: So we have a little peach salsa and so far we have spent about ten minutes. We are going to take just a little bit of this chilli garlic sauce and mix it into the mayonnaise. Just going to make a nice little…
Bob: Mayonnaise is my favorite thing. Mayonnaise makes everything good.
Bob: And is got to be Duke’s.
Adam: Of course. So we are just going to grab some tongs, take our wreckfish, fall one apart, tender.
Bob: That is okay. Let me slide it out of the way so that the folks can see it, how about that. There you go. Well you know as natural as it would be I believe if I was dunked and cooked in beer I would be a little bit shaky too.
Adam: Tender too?
Bob: There you go.
Adam: Okay, I am going to put that to the side. We are going to take a little bit of some mixed greens that we got from local farmers, just chop that up a little bit.
Bob: It always amaze me how you guys do that without cutting your fingers.
Adam: We take a whole lot of time practicing and we get a whole lot of cuts in the meantime.
Bob: I bet you do.
Adam: So we are just going to put some of these greens on here, going to have a little bit of tomato…
Bob: Color is everything.
Bob: Presentation. Who would have thought wreckfish tacos. Wow!
Adam: Some onion and we are going to top it off with some of our peach salsa.
Bob: Oh wow!
Adam: The nice thing about this you can make this peach salsa day before, chop up your lettuce and your tomatoes so while you are out there fishing and making tacos all you have to do is cook the fish and throw everything together.
Bob: Well it is a great idea because what you combine here is the sweet and the bitter together. Oh look at that?
Adam: A little bit of a zing on top–
Bob: Oh wow!
Adam: And there we go. We have got some beer poached wreckfish tacos.
Bob: Wreckfish tacos. Adam thank you so much for being a guest chef on the show today.
Adam: I appreciate you having me.
Bob: And folks when you are in the great state of South Carolina, stop on in to the city of Florence. This guy right here, Downtown Southern Funk, you need to be there. And, if you would like more great recipes you saw this week and you want to see what else is fresh on the menu, log on to certifiedscgrown.com and see for yourself. We will see you right back here again next week on another great recipe on The Sportsman’s Table.
Narrator: To find out more information on food that is fresher and tastier, go online @certifiedscgrown.com. Buy certified South Carolina-grown products. It is a matter of taste. Bob Redfern’s Outdoor Magazine is being brought to you today by these following sponsors. The South Carolina Department of Natural Resources – life is just better outdoors; Abu Garcia – Abu Garcia fish to win; By Southern Woods Plantation, offering the best in southern comforting quail hunting; And by Santee Cooper Country – discover the natural wonders of South Carolina’s great lakes.
Bob: Yes, I do believe you just got him.
Tommy: He is stroking it. So I say that other one is perfect, low fun-sized but all of a sudden old big daddy just slides in.
Bob: Here he comes.
Tommy: And what month are we in, Bob?
Bob: Oh, it is July. It is hot in the south. That is okay.
Tommy: You hear all these stories about all these places and redfish…
Bob: I know. Most people will tell you that you can not catch a redfish in the heat of the summer, but you can down here with Tommy Scarborough. Look at that!
Tommy: I like these little white rods.
Bob: I am telling you, that Veritas is an awesome, awesome rod. Now I put a Berkley Braid on there yesterday, I just re spool those things thorough beast. So a beast for a beast.
Tommy: I tell you that.
Bob: I tell you.
Tommy: Berkley come a long way with that braid. That is some good slick stuff right there. That is all I use on- Everything I have got is at Berkley Braid. You can not beat Berkley products.
Bob: Oh, my goodness!
Tommy: That is as good as it gets.
Bob: That is a good fish too.
Tommy: If he would come on this way.
Bob: Oh man!
Tommy: It has been a while since we got out here and had some fun Bob.
Bob: I am telling you, you know. We work too much.
Tommy: But you know what we are going to fall right back into it. Never miss a beat, just keep right on staking along.
Bob: Folks, I am telling you, Georgetown Coastal Adventures. If you have not been, it truly is an adventure. Oh my goodness, look at that.
Tommy: You will probably want to grab the leader and grab his tail, Bob.
Bob: I got you.
Tommy: Before I can get the net out at which out. I kind of love watching you that. That is the reason why- If you get a big one, I am just going to get the net out and scoop it.
Bob: You are killing me. Goodness, that is a nice fish. All right, come here. Do not do that. You are killing me. Come here, fish.
Tommy: If we ever do a bloopers section, we are going to have to put that on.
Bob: Oh, my gosh. That thing is a horse. All right man, we are going to have to get the pliers to get this one out or may just have to cut…
Tommy: Yes I have my hook remover right up here.
Bob: You get him, he is your fish. Man look at this you already got me all wet. Look at that oh man! Be careful now, be careful. Look at that. Folks that is Georgetown Coastal Adventures right there. Wow you did good, my friend.
Tommy: We are going to get her back. That is out baby-maker. There she goes. All happy.
Bob: See look at there. Just though of little faith.
Tommy: That is a good fish. That was a good fight, it was fun.
Bob: That was a good fight.
Tommy: Might just have to do that again.
Bob: I know. It was your turn, you were turning the barrel, you were trying to catch a tarpon.
Tommy: I am and I am still trying to catch a tarpon.
Bob: I am just trying to be a good mate. Plus I got my union card. Plus you never did give me my commodore, graduate to admiral card.
Tommy: Yes, I know.
Bob: Well. That is nuts. How do you expect me to get better if you do not promote me, folks again log on to bobredfern.com, go to Bob’s top sixteen and go to this guy’s web page, give him a call, log in and get a trip. You will not regret the opportunity to come down to Georgetown, South Carolina. You did good.
Tommy: That one wore me out. That wore us both out.
Bob: I know, I am telling you. Well, folks, that is our show this week from Georgetown, South Carolina, Georgetown Coastal Adventures. My good friend Tommy Scarborough- Tommy, I tell you what man. Before we do this last cast and then blast tell everybody about Georgetown Coastal Adventures really quick, why they have to come down here. I have to make sure they understand.
Tommy: Georgetown Coastal Adventures is nothing but pure family fun. We have had fun for years and that is what it is all about – catching fish, having fun. Captaintommy.com, 843-546-3543. Give me a call at the house, leave a message, when I get back from fishing, I will call you back.
Bob: There you go. Check Bob’s top sixteen on bobredfern.com, Tom will be there. And as I like to say Tommy, each and every week the outdoors is my passion, I want it to be yours too. We will see you next time. I have to catch another one.
Tommy: Get one more.
Bob: We cannot go yet.
Tommy: I went ahead and got a head start while you were talking.
Bob: I know you did. I am telling you.
Tommy: I did not have to close see I just go on and fish.
We’re back down in Georgetown, South Carolina doin’ some hot, summertime Redfishing. Joining Bob is an old military friend, Jack Smith, who has become a big fan of Redfishing. Also, Kevin Malone with Pure Fishing, shows off some new Gulp! baits and more new items from Berkley. It’s tailgating season and on the Sportsman’s Table we’ve got a special rib sandwich.
[Bob Redfern] Welcome to our show this week, folks. We’re back down in Georgetown, South Carolina doin’ some hot, summertime redfishin’ with an old military friend of mine, Jack Smith. And Jack used to… Well, we used to hang out a little bit at Fort Campbell, Kentucky when I was with the 101st Airborne. Jack, retired now. He lives in Georgetown, South Carolina and is a big red fisherman. He caught the disease, and so we’re gonna have him on our show today. But, I also asked a special friend of mine, Kevin Malone with Pure Fishing, to come in and talk to us about what, well, Berkley has got on tap. We’ve got some new Gulp! baits. Some of the things we’re usin’ on today’s show and Kevin’s gonna come in and gonna to talk to us about those items. And on the Sportsman’s Table, you got a lot of sports coming up: Football, basketball, all kinds of things, and I know you do a lot of tailgatin’. We’ve got a special rib sandwich for ya on the Sportsman’s Table this week. Action-packed show, lots of things going on. We’re glad you decided to come in and see us. Right here on Bob Redfern’s Outdoor Magazine. Yeah, it’s just been a great day. We shot this hog. Look at that, wow, let me hold that thing. [Man] Nice. So folks, welcome back to our show. With me now, is Kevin Malone. He is the Berkley product brand manager at Pure Fishing. And, well I tell you what, he’s brought in some great products to show and some that we even gonna show you today that Jack and I were using on the show today to catch some of these redfish. Kevin, it’s a pleasure to have you, man. Yeah, it’s good to see ya. It’s been a while, bud. It’s been a little while. I gotta get you behind the rod and reel. I know, I’m missin’ the whole Georgetown redfishin’ deal. That was a lot of fun last time we did it. Well, we’re gonna go again, Yeah. But, tell me a little bit about what we’re gonna expect to see today and what you’ve brought with ya real quick. Yeah, so I brought some new editions to our Fusion 19 line-up of terminal tackle. So some of the new gig heads that you’re using along with some of our new Gulp! products and colors, which we all know, and how effective Gulp! is in salt water. Well, I tell ya what, I know that it’s been tough to get you anywhere, okay. ‘Cause you’re a brand new dad, again congratulations, okay, to you and the misses on that. Well folks, listen. Well, before I get him to talk about all these great products we’re usin’ on the show, let’s head on down to Georgetown and take a look at Jack and I doing a little bit of redfishin’, okay. And was it hot. [Jack] Go get ’em. That is a toad. [Jack] Um-mm. [Bob] He’s comin’ right at us now. [Bob] You still got him? [Jack] Oh yeah. [Bob] All right. [Jack] He isn’t goin’ anywhere. He inhaled that crab. Folks, we are in Georgetown, South Carolina. And I’ve got an old, dear friend here by the name of Jack Smith. Jack has agreed to take us down here, a little bit of redfishin’. He and this… I’ll tell ya, the redfishin’ business is… you’ve got the bug, man. [Jack] I’ve got it bad. [Bob] You do. [Jack] I’m an old Kentucky lake bass fisherman. [Bob] Yeah. [Jack] And I’m hooked on this stuff. [Bob] Wow. That’s a nice first catch red right there. Wow. [Jack] Mm-hmm. [Jack] Oh yeah. [Bob] You need help? You got him? [Jack] I think we got him. [Bob] All right, man, get him up here. [Jack] Oh, he’s got several spots. [Bob] Oh, he does. [Jack] And he’s right in the slot. He’d be a… [Bob] Oh yeah. perfect fish for a tournament. Now folks, Jack fishes the IFA tournament series here. Matter of fact, he’s been doing that for a couple a years. Got a regular partner, so I’ve asked him just to put us on a few fish. It’s been a while since we’ve been to Georgetown. Beautiful place to come. Great destination. And, if you got a good guide, and you got a guide that knows what he’s doing’… Man… Uh oh. [Jack] Sorry. Sorry. Get him. Get him in. It’s got you all excited. Now, there you go. I love catchin’ these things. Man, oh yeah. It’s crazy. I’m tellin’ ya, for a guy that is a bass fisherman, okay. Yeah. Bud, that’s awesome right there, man. Yeah. Okay. [Jack] Oh yeah, that’s a fine… That’s a good fish. Mm-hmm. Is that tournament worthy fish? [Jack] Oh yeah. Look at him pull that drag. [Bob] Oh yeah, yeah. [Jack] He’s definitely in the slot. All right. Well, I say, “Here he comes”, and then he takes off the other direction. [Bob] I know, man. [Jack] He takes the drag. That’s the way these redfish work. That’s why I’m so hooked on them, [Bob] Oh yeah. There ya go, man. [Jack] A good keeper. [Bob] Well, I tell ya what, I have to have an excuse. I threw right back in that same spot. [Jack] That’ll work. [Bob] That you came out of. [Jack] A lot of times there’s two or three of ’em there. [Bob] And I missed. I missed him. [Jack] Oh, did ya? [Bob] I did. [Jack] Yup. [Bob] On that Gulp! Berkley Jerk Shad. [Jack] Yeah. [Bob] Nice fish, man. Nice fish. [Jack] And this is the, this is another Gulp! It’s the Minnow. Yeah. [Jack] The little Pogy Minnow. Yeah. [Bob] Come on, get that thing again. There he is. [Jack] Got ‘im? [Bob] I do, not sure how big he is but… [Jack] You gonna find out how big he is real quick. [Bob] Look at that. [Bob] Whoo [Jack] Great one. Yeah, man. [Bob] Whoo [Jack] Look at him go. [Bob] Yeah. Come on up here. [Jack] That’s the biggest one yet I think, Bob. [Bob] Nah, I don’t think so, you’re being too gracious. You’re being too gracious. Can I help ya? Nah, man I just want to let all the folks out there see, the redfish in Georgetown man, I’m tellin’ ya. That’s another good slot fish. [Jack] Yes, sir. [Bob] Oh wow. We do pretty good if we were tournament fishing today, brother. That’s what I’m talking about. Mm. Folks, Jack Smith. I tell ya what, I have to tell the story about, oh, gosh, I guess it was probably the winter of 1987, ? Yeah. Uh, this guy was an Apache helicopter pilot for the 101st Airborne second 17th… Cobra, Cobra Cobra! I’m sorry, gosh I keep thinking Apaches. It’s all right, that’s all right. But um, and I was a battalion operations officer for an Iftar battalion 4187 and Jack provided air cover support with Cobras for us and gosh, you know… Been friends ever since. Well, we had been and I talked to you on the phone but ya know it’s been since 1987, how many years is that? Yeah, too many. Forty some years ago, look at that, man. Beautiful, Beautiful. little red fish right there. All right, Georgetown, Yes, sir. Gotta be more where that came from. Well, you know, Kevin I’ll tell you what, I love redfishin’, okay, the summertime, yeah it’s hot but redfishin’ just, I don’t know, it’s just exciting out there but all of these great Gulp! products and all this stuff from Berkley is just absolutely on target today on our show. Okay, and I tell ya what folks, when we come back, we’re gonna have Kevin talk about each one of these things that I’m using on today’s show. So stay tuned, when we come back, it’s all about Kevin and Berkley. [Announcer] Bob Redfern’s Outdoor Magazine, is being brought to you today by, The South Carolina Department of Natural Resources, life’s just better outdoors. By Berkley, catch more fish with Berkley fishing products. By Ranger Boats, still building legends one at a time. By Browning Ammunition, Browning the best there is. And by Southern Woods Plantation, voted as one of the top quail hunting destinations in America. Welcome back, folks. As promised, joining me is Kevin Malone, he is the product brand manager at Berkley for Pure Fishing and I tell ya what, this young guy, it’s been a while since he’s been on our show and so that’s why I wanted to have him as part of this show this week, to talk about these great products from Berkley and especially the Gulp! and the gig heads. Kevin, bud, I tell ya what though, you always never cease to amaze me, okay. I just, let’s talk, let’s start with the gig heads, let’s talk about those ’cause they’re new from Fusion here at Berkley, let’s talk about those. Yeah, so a couple years back in 2015 we launched new range of Terminal Tackle and Berkley called Fusion 19 which is uh, really our take at some key pieces of terminal tackle. So you know, at Berkley we make a serious effort to make sure that it’s the right stuff and has the right performance, and that’s really what Fusion 19 is about. We’ve got a couple new additions, that you guys were using in today’s show, the new Swing Head um, you know this is a really neat design in that you get a really wide range of motion with the swivel in between the weight and the hook. But what’s really important is the hook, you know that’s one of your most important connection points between you and the fish, and these Fusion 19 hooks on the Swing Head have a needle point design so they’re super sharp, they maintain their points really well and they have a slick set coding, which is what we put on this hook that actually helps it penetrate the fishes mouth easier so you get a ton of action out of this head, you’ve got a super sharp high quality hook and just a really great value. The other piece of this key is this little keeper, it’s a lead-free swinging keeper that help hold your plastic on there, you know a lot of other similar type gig heads like this, you just slide out the shank of the hook and it has a tendency to pull down so, we put this little keeper on here to really help keep your plastic straight and in place. Well, I tell ya what, you know with the Jerk Bait here, that we have is, I mean, it goes on there very well okay, and I just, it’s just that added action. Yeah. Okay. As apposed to more what I call the normal gig head. Yeah. Okay. Which is more of a kind of a static. Right And there’s not much, its just an up and down and then of course the tail. Yep. So I think you guys have hit the nail on the head with that one. Yeah, that’s a really awesome gig head and to your point, it gives a lot of extra action that you don’t get in maybe a traditional straight gig head. Well let’s talk about some of the others now, you know, again for trout and even redfish, on a quart unit here like we were using today, these crabs are… I just had no idea. Yeah, yeah, I mean it’s super lifelike in terms of it’s overall shape, you know redfish obviously eat a lot of crabs throughout the year and so that, in combination with the special formula that is Gulp!, makes it really irresistible to those big redfish. Okay now, we’re gonna have to take it back just a little bit, okay? Let’s reintroduce to a lot of folks out there, who may not be familiar with Gulp!, okay. You know, a lot of guys use live bait, they’ll use shrimp, they’ll use gut and uh, mollet and all kinds of things when they’re actually fishing in the saltwater. If you don’t have Gulp! on board the boat man, I think you’re missing the boat. [Kevin] Yeah, absolutely. I would say Gulp! you know, and a lot of people and particularly in saltwater consider Gulp! to be the best alternative to live bait and the reason for that is the scent. There’s a lot of other baits out there that claim to have scent but nobody understands scent like Berkley does and we introduced Gulp! you know, some years ago and it made its place into a lot of saltwater boats over time, but what it comes down to is the scent so we’ve got the traditional shapes, some night shapes, like the crab but the material and the scent that we put into that product is what drives the fish crazy, it’s probably the only soft classic in the world that you can deadstick and fish will eat it off the bottom just like live bait, so it’s the proprietary material, it’s the proprietary scent package that we put in it, and it actually distributes scent out into the water column, so you’re not only playing on the fish’s sense of sight, with the shape and action but you’re actually bringing them to the bait with that scent. Well and the packaging is kinda key too. Let’s talk, I mean it’s already in the scent, you can buy it that way, okay, for multiples and of course the variances there, it’s still, there’s a lot of scent in the bags, if that’s how you wanna do it. You also, and tell folks how, all of the Berkley products, tell ’em how they can go about there and look at ’em, okay and well, basically before they go into the store to buy ’em because you guys just got so much of this stuff out there. It’s just awesome. [Kevin] Yeah, we’ve launched a ton of product over the last two to three years and the best place to look at it is on BerkleyFishing.com, we’ve got every size and shape and color you can imagine out there and there’s a lot of good resources out there as well so… Okay, well I’m gonna have you back cuz we’re not done yet, okay. Beau, I tell you what, man, I gotta ask ya, how’s it feel to be a new dad? Oh, it’s awesome. It’s the best feeling in the world, there’s nothing better than catching fish, I thought that was the best feeling in the world but coming home to a little baby is uh, it tops it by a mile, so it’s a lot of fun. And I bet you already got him his fishing rod out, okay? Oh yeah, we’re ready to go. There ya go. All right well folks, listen, stay tuned, when we come back, we’re gonna have a great recipe on this weeks Sportman’s Table, Rib Sandwiches, okay? South Carolina certified pork, you gotta stay tuned for this one. We’ll be right back. [Announcer] The Sportsman’s Table, 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 addition of the Sportsman’s Table, this week folks, joining me is Ed Drombroski, he is with Lee’s Farm, here in Murrells Inlet, South Carolina and we’re filming from Deck 383 Restaurant, just down the road from Lee’s Farm. Ed, it’s always a pleasure, man. What kinda, I tell you what, you never cease to amaze me, man, you got a rack of ribs here… Yep. [Bob] What do we got goin’ on? Well, what we’re gonna do today is, we smoke uh, meats on the weekends at the market, we have a big smoker there, I love doing smoking. I’ve been doing it for 25 years. What we’re gonna do today is, I’m gonna do a boneless rib sandwich. Oh, wow. Okay? And what we’re gonna do is just start that off, let’s get our, I’m gonna make a sauce for it too, I’m gonna make a syrup and bacon and bourbon sauce to put on top of it, the sandwich. Oh, wow, sounds great. But we’re going to take some sliced up bacon, [Bob] Okay. throw that in there… Get that rolling. [Bob] Now you’re using pecan oil or just regular olive oil? [Ed] I’m using pecan oil, high heat and I love the flavor, the nutty flavor of it, obviously use whatever you need, cause some people have those allergies. [Bob] I gotcha. [Ed] Let that get going, we’re also gonna throw in some diced up onions in there, we’re gonna let that reduce down and want that to uh, render all the fats, so that’s going to take a little time. In the meantime, we’re gonna work on our, getting our rib ready and I’m gonna show ya how we’re gonna do that. We’re going to take your rib, look at that beautiful rib, Oh my goodness. all that meat on there, all that marbling in there, very tender already. [Bob] Yeah. [Ed] What you wanna do is you wanna take this silver skin off. Easiest way to do that is to grab yourself a towel, cut yourself the end, grab ahold of it, and tear it off. [Bob] Oh, wow, okay. [Ed] Just like that. [Bob] Wow, look at that. [Ed] Okay? That’s that chewy part that everybody has on the rib, you don’t wanna have that on there. [Bob] Gotcha. [Ed] Okay? So after that we’re gonna do is rub it, any type of barbeque rub… This is stuff we make here at the market here and its got brown sugar, its got some chili powder, its got, I put a little Old Spice in mine, Okay. I like that. A little bit of orange, dried orange peel, it’s a really nice for pork and chicken. All right, so now that you can see how the fat rendered out, and see how crispy that bacon is, Yeah, yeah. And translucent that is, now we’re gonna finish off the sauce. [Bob] Okay. [Ed] K? What we’re gonna do is take a little bit of smoked chipotle chilis, put them in there. [Bob] Right, mmm. [Ed] Okay, I’m gonna put a little bit of balsamic vinegar, give it that acidic flavor. You can use maple syrup, I’m using black walnut syrup that we sell at the market. Oh, at the market. Again, I like that nutty flavor. [Bob] Oh yeah, yeah. Um, some people don’t like it but I love that nutty flavor. Okay, mix that around a little bit, and you can let this cook for ya know, about five minutes or so. [Bob] Okay. What you’re gonna do is, you’re gonna take your favorite whiskey or bourbon, you gotta put that in the sauce. [Bob] There ya go. Okay? So that’s that, put that there. Okay, now from here you’re gonna let her cook for another about ten minutes or so to you know, to render down and reduce a little bit, and that’ll be your finished sauce, on top a your ribs. Put that up there like that. [Bob] Whew! [Ed] Mm, look how nice that looks. [Bob] Oh, my goodness, fresh bread… [Ed] Yep, you do this for a party like this, this long thing. [Bob] Yeah, fresh ribs… [Ed] Absolutely. Now we’re gonna take the sauce… [Bob] I’ll get this out the way for ya. We’re gonna take this sauce, we’re gonna put this on top. All those flavors… [Bob] Oh, my goodness. [Ed] K? Yeah, some people put barbeque sauce on top a the ribs, I’m not a lover of that, I like to do it with, I like to taste meat. [Bob] Mmm-hmm [Ed] I love tasting that meat. So that’s what we’re gonna do there and now I’m gonna finish it off with a little bit of parsley, okay? [Bob] Wow, wow, wow, wow Goodness. All right and now we’re ready to plate it. Whew, wow! Let’s set that right there. That is wonderful. Look at that, that’s beautiful, isn’t it? Yeah. So now what we’re gonna do, is we’re gonna, we make all our salads at the market. Okay. Okay. So we’re gonna get a little potato salad cause you gotta have potato salad at a barbecue, when you havin’ ribs. We’re gonna do a little bit of our macaroni salad. [Bob] Mmm [Ed] Okay. And then were gonna cut this up. [Bob] Mmm-mmm-mmm Oh, my goodness, look at that. Wow. [Ed] Look at that. [Bob] Mmm-mmm-mmm [Ed] Okay. I’mma plate it there. [Bob] Nobodies going away hungry on this Sportsman’s Table. [Ed] No, not at all. Another one, there ya go. [Bob] There ya go. [Ed] And there ya have it, rib sandwich. There ya go. Ed, it’s always a pleasure, Thank you very much. Thank you so much. Absolutely. And folks, as we always like to say “Buy and eat local” certifiedscgrown.com, log on and see what’s fresh on the menu. Not only across the great state of South Carolina but at Deck 383 Restaurant, right here in Murrells Inlet. We’ll be back here again next week, on another great recipe, on The Sportsman’s Table. [Announcer] To find out more information on food that’s fresher and tastier go online at certifiedscgrown.com, buy certified South Carolina grown products, it’s a matter of taste. [Announcer] Bob Redfern’s Outdoor Magazine, is being brought to you today by, 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. [Jack] Another good fish, oh, that’s uh, he may be a bigger one. Okay, that may be the biggest one of the day. Another good slot fish. We’ll take ‘im. That’s right. It’s too bad we’re not tournament fishing today. [Jack] We’re catching ’em, that’s for sure. I’m tellin’ ya, it’s awesome, yeah, hmm. Oh, yeah. [Jack] Here he comes, here he comes. [Bob] Oh, yeah. [Jack] Oh, yeah that’s a good one. [Bob] Nicely done, my friend. He’s still fresh. [Bob] Yeah, he is, this tide’s going out and they’re coming out. That’s right, they’ll get back in that grass and feed on those little crabs. Whoa, I’m sorry fish. He’s still good and live. [Bob] Yes, he is. And they feed on those little crabs and then they have to come out and that’s when we can catch ’em. [Bob] Yeah, oh yeah. It’s so hard to catch them back in that grass. But golly they’re so pretty, too. [Bob] They are beautiful fish, I can tell ya. [Jack] Gold and copper and everything. [Bob] Now I know why you moved to Georgetown. [Jack] Yes, sir. Well folks, listen, I’ve convinced him to bring the whole box cause there’s some great products that we didn’t even touch on today, and you know Kevin, I tell ya what, I gotta get you back down to Georgetown, I gotta get you on a boat, okay? Yeah. You haven’t even been on our new Ranger boat, okay? I haven’t, I hear it’s nice. And whose fault is that? That’s mine. Well look, you’ve got some great new products, okay, that are coming out, we’ve had ’em on today’s show but you’ve got a whole box of stuff here, okay. Gotta tease these folks with some of this stuff. So we’ve gotta ton of stuff here today, we’re launching a lot of new Gulp! shapes and colors this year, another one that we’re pretty excited about in the box of goodies is the Crazy Legs Jerk Shad, so it’s that same traditional jerk shad shape that everybody loves and I think you guys were using as well but it’s got some added action with some crazy legs tails on it. Oh, wow. So we’ve got some popular colors and new penny, and white and chartreuse but I’ve also got some other stuff in here that’s coming in the future. We’ve got a lot of great new products in the pipeline for Gulp! I’mma just dig down in there, man. What else we got down in here, looky here, oh my gosh, wow, man there is all kind… Look at all this stuff, oh my gosh, well, I tell ya what, oh, man more gig heads, look at that, oh mmm A lot to come, Bob. I am, ah, gosh I tell ya, well listen, I really appreciate you joining me today and folks, the next time your gonna see this guy, he’s gonna be behind a rod and reel somewhere. Okay? Remember that, berkleyfishing.com go on out there, got to Bob’s Top 16, you’re gonna find Berkley Fishing all over that as well, as well as Pure Fishing and I tell ya what, it’s such an honor and a privilege to have you come in to be on our show, just to talk about this stuff today, Kevin. And you know if there’s one thing you wanna leave out there, okay, being you’re the product brand manager, what would it be to all these fisherman out there? You know, I would say we don’t take our jobs lightly, it’s a fun job but we put a lot a time and effort and energy to living up to our brand tagline, which is “catch more fish” and at the end of the day, that’s what we want people to do and we go in to do our jobs everyday thinking about that, so. Beau, I know you do, hit it right there and boom. All right man, that’s it. Well listen folks, that’s our show for this week, from Georgetown, with Kevin Malone, Pure Fishing and Berkley product manager. I hope you’ve enjoyed it, hope ya learned something today cause we’re gonna have this guy back, he’s gonna be talking about some more great products and more great baits from Berkley, but as I always like to say, each and every week, the outdoors’ my passion and I want it to be yours too. We’ll see ya right back here again next week on another episode of Bob Redfern’s Outdoor Magazine.
This week Bob heads to Pensacola, Florida for some early winter big bull red fishing. Joining Bob will be Captain Bill Willis with Lost Bay Guide Service. On the Sportsman’s Table, Jamie Saunders, Chef and owner of Johnny D’s Waffles and Bakery in Myrtle Beach shares her Fried Green Tomatoes with Shrimp recipe. (originally aired 1/2019)
[Narrator] On this week’s show, Bob is fishing in Pensacola, Florida for some early winter big bull reds. Also, this week we feature a true Southern recipe, fried green tomatoes. All this and a whole lot more, and it begins all right now. Beautiful right there. What I thought initially, he might’ve been a jenny. Fish on. Double-barrel, it’s comin’ up, man. Fish on, Bill! There you go. Oh man, mmm mmm mmm. Awesome. Awesome, my friend. Gulp! jerk shad. Woo yeah! He got a little bit of pull to him too, my friend. Well folks, listen, we are down in Pensacola, Florida, fishing with my good friend, Captain Bill Willis. Lost Bay Charters. And Bill, I’ll tell you what man, you’ve been living in these fish for what, a month? Oh yeah, yeah we’ve had em good since… Look at that fish man. Look at it. Good pretty red fish. Oh, yeah. These fish are in here spawning. And he swallowed that gulp too didn’t he? Look at that man. Beautiful fish, Bill, beautiful. [Bill] That’s a smaller one there, that’s nice. [Bob] He is. But I’ll tell you what, he ain’t making a tight line, and that’s a good thing. Oh yeah, yep. You got him? Nope, not yet. [Bob] Awesome! Alright, here you go. Oh man. Man, that water is really nice and clear, gosh. Had him hooked up too, man. Yep. Oh, looky there, folks, beautiful. Pensacola redfish. Pretty dot. Now, Bill, real quick, tell everybody where we are here. We’re just east of Perdido Key. Perdido Key has became one of the hottest Fall/Winter destinations for redfish ’cause there are just so many that come in to spawn, and this Pensacola Bay is just east of there, just a few minute boat ride. And that’s actually one of the smaller ones. We’ve been catching 35, 45 inches, and hopefully today we’re gonna get on some of them big ones. Oh man, there’s gonna be more. [Bill] That’s a great fighting fish. Oh yeah! You did a good job. Yeah, man, alright, well I’m gonna put him back for somebody else to get him. Get, be gone, right there. Woo! Right there, man! [Bill] Here’s your towel. Ah, thank you, brother. [Bill] Alright, let’s get another gulp jerk shad out. Alright, Bill. I can tell you we are set up for success for today. Well, folks, I’ll tell you what, we got more great action coming your way right here on Bob Redford’s Outdoor Magazine. Our destinations, fishing. That’s what we’re doing today. Alright, Bill, are you ready to do it again, brother? [Bill] Let’s do it, let’s do it. Alright, man. Started the morning with Blue Angels flying over and now we’re on redfish. Doesn’t get any better. Get him, Bill, get it man! Hooked up. Doesn’t feel like a real big one. Well folks, we’ve been down here fishing with Captain Bill Willis down here in Pensacola, Florida, our destination this week, and we are looking for the big gold beauties, the big redfish. And he has got one here. Get over here, so the boys and girls can see you. You got a biggin? Got a Goodin. Oh, man, let me throw up and see if I can’t get out there. Yep, they’re there. Come on! Let her go to the bottom. Hooked to the freight train. Yeah, man. Well, now, Bill, these fish, I mean, you fish around here Yeah man. And ole Bob’s hooked up. There he is! Oh man. There he is. These fish come in and out of here pretty much all the time, do they not. Yep, there in here starting about the first or second week of November. And we have them usually, all the way to the first of March. Oh my goodness. They come in to spawn and we got a bunch of bait in here that’s pouring out the bayou. So they’ll get up on the surface. Just thousands of fish so it could be an acre of surface activity. You know, and I will tell you the fish are just awesome and beautiful. I’m gonna come… Gotta come under, all right. Yes sir. The red fish shuffle. Yeah man! Whoo hoo! Now what’s the slot limit in Florida? 18 to 27 inches. Okay. You can have two per person. Most of these fish are probably 35, 45 inches. Yeah. This one’s gonna run me around the back, so I’m gonna head this way. [Bob] Whoo hoo! That’s what I’m talking about brother! Yeah man! Well you know Bill, I tell ya, it’s great that you have a kind of a little kind of a comradery network down here with all of the guys. Yes. The great working relationship. And I tell you Bob, that makes me a lot more successful. We’ve got a lot of great guys in this area. [Bill] Yeah. We work really well together. Listen, I’m losing more line than is coming on man. [Bill] Did you see them busting on the surface when we were pulling up? Yeah I did, I did. Whoo yeah! Come on slide up here so the folks can see. Let me see if I can slide down a little bit. Oh man! Awesome! Awesome! [Bill] Bob, you got a spare hand you can hold that one second. I do, I do, I do. [Bill] Get this girl, get her picture and get her back in the water. [Bob] Anything to do to help the guide. You know I learned a long time ago, never guide the guide. That is awesome! That’s awesome Bill. Oh man! Whoo hoo hoo hoo! Yeah man. This Revo SX30 is absolutely humming here. And you know folks, I’ll tell you what. We’re fishing… [Bill] Get on that side for the sun. There she is. You got a measuring tape on here? [Bob] Yeah man. Whoo that’s nice. That is nice! All right, we let her go. She’s about 38 inches. That is nice. All right man. And there busting again? [Bill] Yeah. Get it! Well you know folks, I’ll tell you what. When they start busting top water down here. This is just awesome. This is awesome. And I’ve fished in a… [Bill] There you go, you can see the birds back here, Bob, Yeah I do. And I’m fishing a… A Gulp 5/8 ounce jig head, okay. Ohhhhh! With a white plastic Gulp spin bait. Oh, oh, Jerk bait with a paddle tale. Man, I’ll show it to you when he comes up. Bill, I’ll tell you what. He is… [Bill] You let me know when you get ready and I’ll help ya. Yeah well, that may be a while. Look at that thing, beautiful gold color. [Bill] Beautiful color. [Bob] What do you think he’ll weigh? [Bill] I’m gonna say that one there is probably going to be 18 to 20 pounds maybe. [Bob] You think? Man that thing looks more like 25 to me, Bill. That’s my uneducated eye. [Bill] Hey, we can round it to 30 if you want. [Bob] That’s kind of where I was headed. Folks I’ll tell you what. My go to guys down here in our destination, Captain Bill Willis with Lost Bay Guide Service here. That’s a good one. LostBayfishing.com Man! That’s a good one, Bob. Oh, That’s awesome! Ready for your picture? Oh folks! That is a beautiful, beautiful, Pensacola red fish, right there. Beauty. The gold. [Bill] Show them the dot on there, Bob. Let me get my hand in the right place here. Oh yeah. Oh yeah. [Bill] That’s a purdy one. That’s a purdy one. Beautiful fish. Folks, stay tuned. When we come back, we’re gonna have more red fishing action here with Captain Bill Willis from Lost Bay Guide Service here out of Pensacola Florida. [Narrator] Stay tuned, when we come back from commercial break. We take a look at another Bob’s top 16 destinations. This week we take a look at Lake Mead and all that it offers anglers and outdoors men alike. 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 Screen printing. And by Back Woods Quail Club. Offering southern style hunting and an array exciting and challenging clay target shooting sports. Chevrolet presents, Bob’s Top 16 outdoor destination of the week. A look at the best hunting and fishing destinations in the United States. Each week, Chevrolet will feature a new hunting or fishing destination. In conjunction with Bob Redfern’s Outdoor Magazine. And Bob’s Top 16. Lake Mead is the largest Reservoir with maximum water capacity in the United States. It has a maximum depth of 465 feet. It has 150,000 surface acres. The majority of the water in the reservoir comes from melting snow from the Rocky Mountains. The lake is known for it’s striped bass, where a catch can weigh over 40 pounds. Other popular catches include, trout, crappie, blue gill, green sunfish and catfish. Fishing season is open year round. However, the best months for fishing are from July through December. Many people choose to fish at night for a relaxing evening. Boat, hike, cycle, camp and fish at America’s most diverse National Recreation Area. With striking landscapes and brilliant blue waters this year round playground spread across 1.5 million acres of mountains, canyons, valleys and two vast lakes. See the Hoover Dam from the waters of Lake Mead or Lake Mohave. Or find solitude in one of the parks nine wilderness area’s. For more information, log on to www.nvs.gov. For more destinations, be sure to visit BobRedfern.com. And click on Bob’s Top 16. And to get to your next destination, go online at Chevy.com. After commercial break we head to the Sportsman’s Table for a true southern recipe. A fried green tomato recipe with a twist. 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 Sportsman’s Table with me is Chef and owner of Johnny D’s Waffles and Bakery here in Myrtle Beach. Chef Jamie Saunders. And she’s got something that has shrimp, green tomato’s, eggs, listen. Stay tuned and watch. This is gonna be awesome. Yep! Johnny D’s. I’m so excited to be here, okay. Wow, thank you. First thing we’re gonna do, is I’m gonna get my shrimp cooking here. So I got a little bit of unsalted butter here. Okay. A little bit of onions. And I already cooked my fried green tomatoes earlier. So I used a little bit of buttermilk a little fry flour and a little bit of corn meal to get those nice breaded and nice texture for the dish. You know, not everybody can fry green tomatoes. And you know what I like about green tomatoes. They haven’t got that sweetness yet, so it’s little bit of better, I made a nice honey bacon jam here. So that’s gonna bring the sweetness to the dish and the saltiness like with the bacon. That everyone just loves so much. So, we’re gonna make a little bit of benedict here, I mean, I am waffle, I mean breakfast expert, so. There you go. So we got those onions cooking a little bit. I just want to bring out the flavor, bring out some aroma. And I’m gonna get my shrimp cooking. Well folks, if you want a copy of Jamie’s recipe just log on to BobRedfern.com go to the Sportsman’s Table and voila, it’ll be right there. And we are down in the Myrtle Beach area. Drop by Johnny D’s Waffles and Bakery and you’ll probably see Jamie in there doing this exact same thing. So the best part of the dish is I got my beer here. So we’re gonna finish off with a little bit of beer. We’re gonna let that shrimp finish cooking in that braising. The two B’s, beer for breakfast. Exactly, why not? I mean, we do serve liquor at the restaurant. Yeah, okay. So we might as well. You know, beer, liquor, bloody mary’s what ever you want here. Yeah, exactly. [Jamie] So we’re gonna get that going. And I mean shrimp is pretty relatively quickly cooked so it’s only gonna take a minute or two. [Bob] You just gotta let them get pink. [Jamie] That’s it. We’re gonna let them curl up a little bit. But in the mean time here, I’m gonna start plating. [Bob] Okay. [Jamie] So I got my fried green tomatoes that I made. All right, let me get this out of the way a little bit. We don’t want to block it. There ya go. All right. Oh yeah. We’re gonna take little bit of this bacon jam. And that’s got honey in it to. Yes. Wow, that’s awesome. [Jamie] Local honey, fresh local honey right out of Conway. [Bob] Certified S.C. grown folks. [Jamie] I’m not gonna be to cheap because let’s face it, it’s bacon and everyone loves it. [Bob] Fresh on the menu at Johnny D’s. [Jamie] Yep. So as soon as this shrimp is ready here we’re gonna take it and put two or three on there. How ever many you want. I’m gonna go for three because I’m pretty hungry this morning. There you go. We’re gonna take this right on here. No, you told me you were vertically challenged, okay. You’re not that short. No, you’re standing on a box. [Jamie] I’m standing on a box, I don’t want to look like a midget compared to you. [Bob] Oh my goodness. You gotta laugh, it’s breakfast. It’s breakfast and we’re having shrimp and we’re getting a little fancy here for breakfast. [Bob] Wow! We’re gonna do our poached eggs. Oh wow. And you know not everybody can poach and egg either. No these are pretty good, I did a pretty good job with these ones. Yeah, you did, man that’s fantastic. [Jamie] I get a lot of practice though, we serve a lot. And you want to do the honors? [Bob] You do I’ll get it out the way. [Jamie] This is a nice little hollandaise I made. [Bob] There we go. [Jamie] I’m just gonna spoon it over the top. And that’s it. [Bob] Look at that. [Jamie] It’s all ready for ya. Wow, fried green tomatoes, fresh South Carolina shrimp, eggs right there. You knocked it out of the park, Jamie. Thank you so much, thank you. Thank you. Well listen folks, that is another great recipe on the Sportsman’s Table. Log on to CertifiedSCgrown.com and see what’s fresh on the menu. And hey, when you’re in Myrtle Beach, stop on by and see Jamie, Johnny D’s Waffles and Bakery right there on Myrtle Beach. [Narrator] To find out more information on food that’s fresher and tastier go online at certifiedscgrown.com. Buy certified South Carolina grown products,. It’s a matter of taste. Bob Redfern’s Outdoor Magazine brought to you today by The South Carolina Department of Natural Resources. Life’s just better outdoors. Brought to you by Abu Garcia. Abu Garcia for life. By Ranger Boats, still building legends, one at a time. By Browning ammunition, Browning, the best there is. And by Southern Woods Plantation. A place where the grandeur of times past ]can still be experienced today. Whoo hoo He thump it? Yeah. He thumped it. Yeah, he thumped it. There he is. Bob’s on. Oh yeah man! There you go, red fish shuffle. Yeah man, hot dog! He’s on! Good job, Bob. All right man, we need another double here. This is awesome. You let that old berkley trilene braid just sing right off that Revo SX30 right there folks. That’s the gear I’m fishing with today and I got volatile seven three rod here from Abu Garcia. Spin cast. Fishing a Gulp 5/8 out keeper jig head with a paddle tail. Berkley power bait, swim bait actually. White with red eyes. Ope! Doubled up! This is exciting. You got it boy! Doubled up! Here we go! Now folks, my guide today again as I’ve introduce previously is Captain Bill Willis, from Lost Bay Guide Service. Remember his website, Lostbayfishing.com. You can go to Bob’s top 16 right on our website at BobRedfern.com and Bill’s gonna be right there. I’m tellin ya. I think we gotta switch sides, Bob. All right. They got us doing the… All right, go ahead Bo. Red fish shuffle. And you know folks, our technique today has just been looking for these big, golden beauty red fish just bustin top water. And all you go to do is just kinda, well it’s almost kinda fishing for dummies. Yeah, there’s a lot of places I’ve fished. Louisiana, different places that have incredible red fish fishing. Yeah. But here, we’re blessed to have these big bull red fish spawning acres of them on top all the times. And it’s great for everything from the novelist to the experienced fisherman to fly fisherman. I take a lot of fly guys that absolutely love it. Well listen, and I know you love to get the snow bird folk from the north down here in November, December, January, February. Tell everybody about Lost Bay Guide Service, Bill. Because I tell you what, it is… And folks, you need to pay attention here because Bill’s got it going on down here in Pensacola Florida. I’ll tell ya, I based out of Perdido Key and I take a lot of people from Orange Beach, Golf Shores, Pensacola, I’m kind of in the middle of all that. And the snow birds that come down in the fall/winter have found that there here really for the best fishing of the year. And… We gotta do it again. Gotta keep talking. But yeah, everybody else wins the best fishing in this area, hands down. It’s from second week in November until about the first of March. After that, we’ve got different species throughout the year that come in really thick. But if you want to get in on some of these big bull red fish on light tackle artificial baits, that’s when it is. See this is just awesome, I’m tellin ya. And folks, I’ll show you the Berkley jig head and the power bait that I’m using. Here he comes! Oh man! Whoo hoo hoo! Whoo! Hot dang! You can tell they got us dancing with these doubles. Imagine when I have three or four clients on the boat. Oh yeah. Everybody hooked up. That’s a good thing man. [Bill] Oh yeah it’ get… [Bob] Look at that… [Bill] That’s a pretty fish there, Bob. [Bob] Oh yeah, look at that. [Bill] I’m gonna come under ya and get out of your way. [Bob] I just love the beautiful golden color, Bill. I mean, that’s just, just really awesome. This one’s trying to run me back in the motor here. [Bob] That is awesome. Come here hummer, come here. You got her? I think so, we’ll see. Just grab her by her tail or gill, what ever you got. There you go, there you go. You got her? Good job, Bob. Oh, beautiful. Folks, you might be able to hear that red fish drumming a little bit. [Bill] Yep. And right there is what we’re fishing. It’s that Berkley Gulp keeper jig head. With the power bait, power tail, red eyes. I know you all love to see what I’m fishing with in the bait. Well today, this be the deal, right there. Mmm hmmm whoo hoo! This one’s taking as much line as I’m getting here, Bob. I’m telling you, you’re doing good man, you’re doing good. Tell you what folks, again right down here in Pensacola Florida, Lost Bay Guide Service. Captain Bill Willis, all right. Here we go, let’s go back in my man. Yeah! All right, Bill. Get him up here and I’ll help you land him, Bub. I got my union card, no net. Keep handlin him. Tell you what, you do like, you do that like a pro man. That’s a pretty fish there, pretty fish. I never get tired of seeing them. [Bob] Oh yeah, I believe you, you got me on that one. I believe you got me on that one. Here let me help you. If I can get his tail here. Come here boy, come here buddy. I gotcha, don’t do that, don’t do that. Come here. [Bill] Grab that tail. Hang on Bob. Well I said I was gonna get it, hang on. [Bill] There ya go, that’s a big girl now. Oh my goodness. That line wrist made it… Here you go, hold that for me. He aint grabbin it, he wants to go back there. Yeah, let me see her, I’ve got it back here. Be careful. There you go, oh yeah. All right Bill, there you go. Here we go, You’re ready to roll man. Here we go. Whoo yeah! Look at that. Lost Bay Guide Service folks, Pensacola Florida. Tell them all again about your website. Lostbayfishing.com is where you can check out the website. Most all the fishing pictures you can find there’s a link on the website to the Facebook page. You can see where we’ve been catching them for about 30 days now. Just trip after trip, so. Give me a knocker, buddy. All right, we got more where that came from. I gotta catch it on this Seville, man. Folks I’m gonna try on this one. Gotta happen, whoo hoo! We’ll see.
Hilton Head Island is a great outdoor destination…. Family, fun and fishing at the beautiful Oceanfront Resort, Palmetto Dunes. Bob will be Red Fishing with Guide and host Trent Malphrus. They will be fishing for the big Reds and discussing how nature keeps a balance along the coast for the recreational fishing industry. This is a show that you have to list as must see TV!
Bob continues his Top 16 Destinations Tour this week showcasing some of the best inshore Red Fishing spots around the country. Red Fishing is one of the most popular saltwater species on the planet and Bob is always on the front lines looking for that next destination that has the best of the best for Red Fishing… If you love to catch Red Fish… then you don’t want to miss this show!
This week join Bob as he travels around the country on his Top 16 Destinations Tour in search of the best of the best for saltwater fishing action. Red Fishing, Trout, Kings, Tuna, you never know where he will pop up around the country.
Bob is in The Bayou State this week fishing with Captain Mike Gallo of Angling Adventures of Louisiana. They’ll be fishing Lake Pontchartrain, a nationally known estuary for large trout and the Redfish capital of the world! Bob is on the hunt for trophy Redfish and trying out a few new techniques to land the big ones, so stay tuned to see how he gets it done. This show is guaranteed to get you pumped to take a Redfishing trip to Louisiana! We’re also cooking up some Certified South Carolina Shrimp & Tuna in the kitchen with Chef Tom Mullally!