Bob is back at Heartland Lodge in Nebo, Illinois, for a thrilling duck and pheasant hunting adventure along the Mississippi River. Bob and his friends experience a “combo hunt” featuring duck hunting in the morning and upland bird hunting in the afternoon. The episode highlights the lodge’s exceptional accommodations, skilled hunting dogs, and hearty duck blind breakfasts.

Executive Chef Roy Green from Pawleys Tap House and Grill, showcases a delicious recipe using locally sourced snapper and South Carolina shrimp. Chef Green prepares a beautifully plated dish with Cajun cream sauce, offering viewers culinary inspiration while emphasizing the importance of supporting local South Carolina farmers and certified products.

Pawleys Tap House & Grill