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.
Author Archives: BROM
Santee Spring Stripers
Bob heads to Santee, South Carolina for some striper fishing with longtime guide Stevie Pack with Pack’s Landing. Also on this week’s show, we feature a new line of Berkley Power Baits. Then on the Sportsman’s Table, it’s a South Carolina certified crab cake recipe that you don’t want to miss.
Lake Norman Fishing
Bob heads to Lake Norman in Charlotte North Carolina for some striper fishing. Plus, we introduce you to some new fishing baits from Berkeley fishing. Then on this week’s Sportsmen Table, we feature a South Carolina certified fish recipe, Wreck fish.
Capt. Craig is currently retired.
Fish On! Guide Service
Bienville Plantation & Scotts Bay
This week Bob heads to Bienville Plantation in Florida to do some bass fishing with guide Dean Jackson. Plus we introduce you to a brand new Ugly Stik rod. Then on The Sportsman’s Table, we feature a true southern recipe, a South Carolina Certified fried green tomato dish.
Pappardelle all’anatra | The Sportsman’s Table
Il Buongustaio Restaurant
Ingredients:
(For 4 people)
280 grams of Pappardelle
For the Sauce:
- 800 grams of Fresh Duck
- 2 Bay Leaves
- 50 grams of Onion
- 5 grams fresh garlic
- 5 grams rosemary
- 50 grams celery
- 50 grams carrots
- 100 grams dry white wine
- 300 grams vegetable stock
- 30 grams parmesan
Preparation:
Clean duck and garnish with garlic, onion rosemary, celery and the bay leaves. Rub down and drizzle with olive oil. Lightly sprinkle salt and pepper (approximately 1 tsp of each) over the top of all. Salt/pepper can be added or removed to taste.
Set oven temp to 410 F and bake for 20 minutes. Add the wine and allow to simmer for 5 minutes to allow alcohol to cook off and then add vegetable stock.
Remove pan from oven and cover with heavy duty aluminum foil.
Decrease oven temperature to 365 F and return duck to oven. Bake for approximately 2 hours.
After the duck is fully cooked, remove from oven and place duck in a separate container.
Remove the bay leaves, and all of the remaining contents (vegetables and liquid) are then placed into a sauce pan. Blend all contents of sauce pan until you have a smooth consistency.
Debone and mince the duck meat with a fork and knife and add to the blended sauce and bring it to a boil. Add a 1/4 stick of salted butter and allow to melt, and then turn off heat. The sauce is now ready.
Boil water in a separate pot salting to taste. Cook the pasta in salted water for 12 minutes and strain.
Add some of the sauce to a pan and then add the pasta for a very quick sauté.
Garnish with shaved parmesan cheese and serve.
Full Video Transcript
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.
Bob: Joining me this morning is my guest chef, Alessandro Salaris, from Il Buongustaio. Did I say that right?
Chef: Right.
Bob: Awesome. I’m not even Italian. But we are at the City Center Market here in beautiful downtown Florence, South Carolina with a recipe. I know all you outdoors man out there are going to love. Pasta, a duck?
Chef: Yes. It is a very old Italian dish and I thought about coming in in town and said why don’t you put the thing together, you know, we have a lot of ducks around here and we actually make our own pasta in the house. Fresh everyday. And I say, “Okay, let us do it duck.”
Bob: I can not wait. This is going to be first.
Chef: So what it is going to be, it is very simple. So we are going to have herb.
Bob: Like most Italian dishes.
Chef: Onion, carrots celery and garlic. Then we are going to use fresh herbs like rosemary and bay leaf. So how this is going to work is we are going to take our duck and put it on a pan.
Bob: [inaudible] So we are cooking the whole duck?
Chef: Yes. Then what we do is very simple. We throw all the vegetables all inside.
Bob: You’re right. It can not get any simpler than that. I could even do that.
Chef: everybody can do that. it is a very easy recipe as just time on it, but it is very easy. Everybody can do that. Then, garlic. Then, we put in salt and pepper there. You can always adjust on salt and pepper.
Bob: Folks, if you want a copy of Alessandro’s recipe just log on to bobredfern.com. [inaudible] that is a wonderful Italian restaurant. Look at this. Oh, wow.
Chef: Drop the olive oil extra virgin from Italy. That is ready to go in the oven. Could you please?
Bob: I’ll be glad to.
Chef: I will open the door for you.
Bob: So it is going in the oven for what temperature and how long?
Chef: It is going for 400 degrees for half an hour. After half an hour, you just put your white wine and the vegetable broth, and then you close it. You cover the duck for another hour and a half and wait there.
Chef: Now, this is the finished product. This is the sauce. After we cook in the oven we, separate all the meat and we put the vegetables together like you see with food processor. We create the sauce, we adjust the salt and pepper, and then we cook the pasta, and then you put her in and saute with the sauce.
Bob: Oh, wow. This is really a unique recipe.
Chef: Thank you. It is very delicious. After you saute-
Bob: Do you mix dark and white meat from the duck?
Chef: I use all the duck, everything. You see, you just plate it.
Bob: Smells delicious. I know, folks, you can not smell it on TV, but I can. Contrary, a lot of folks do not really know just how good duck is. I mean it really is. Especially fresh pasta.
Chef: Italian fresh pasta.
Bob: No less.
Chef: Exactly.
Bob: Right here in downtown Florence, South Carolina.
Chef: Then, we decorate it with some tomato. Piece of garnish, couple bay leaves Then we got or plate and some parsley. They would never miss on an Italian dish. Some extra virgin olive oil. Finish. Here we got our plate.
Bob: That is a dish. Thank you so much. We wish you the best of luck. I tell you what, folks, come on down to downtown Florence when you are visiting state of South Carolina. You want more great recipes like you saw today? Stop on by, I tell you what. Or log on to certifiedscgrown.com and see what is fresh on the menu. We will 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 is fresher and tastier, go online at certifiedscgrown.com by certified South Carolina grown products. It is a matter of taste.
Palmetto Dunes Fishing
Bob heads to Hilton Head, South Carolina for some red and trout fishing with guide Captain Trent Malphrus of Palmetto Lagoon Charters.
Plus this week Bob talks some new Revo fishing reels from Abu Garcia.
Then on this week’s Sportsman’s Table, it’s a South Carolina Certified brown sugar salmon recipe.
Georgia Quail Hunt Part 2
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.
Full Transcript
[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?
Thanks, Bob.
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.
War Eagle.
All right, man. You ready, Josh?
Let’s go.
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!
[Newt] Whoa!
[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.
Dixie, heel.
Heel.
[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–
Come here!
[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.
Perfect 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.
Hey, Bob.
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.
Bob.
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.
Absolutely.
Of course.
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.
No sir.
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.
Yes sir.
[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.
Dixie!
[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?
Yeah.
Honestly? I don’t believe I’ve ever asked you that question.
I grew up quail hunting.
Oh, wow.
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.
Absolutely.
Thank you so much. Let’s go get some more quail.
All right.
[Bob] All right, Chuck!
All right, Mr. Bob.
Come on, man!
Dixie!
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!
Thank you.
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.
Yep.
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.
Yeah, yeah.
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.
Yeah.
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–
Absolutely.
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 were.
They had Dabo up on the ropes. It was 5-0, okay. Now the tales have turned.
Yeah.
Now its 6-0 against the Gamecocks. You guys lost the national championship but you’ll be back.
We’ll be back.
Okay.
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 Mullally. 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.
Oh, wow.
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.
Always.
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.
Oh yeah.
[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.
Big time.
Excellent.
[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.
Oh, wow.
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.
Georgia Quail Hunt Part 1
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.
Full Transcript
[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.
[Kurt] Gorgeous.
[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.
That’s right.
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.
Thank you.
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.
Huh?
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.
Wow.
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.
Absolutely.
Ready to rock and roll?
That’s right.
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.
Thank you.
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.
Good shot.
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.
Oh yeah.
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.
Peaches.
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.
Peaches.
Good dog. Oh boy.
She’s only what, eight months?
Yeah, look at that.
[Russell] Four months.
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?
34.
Wow.
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?
Yes sir.
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.
Okay.
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.
[Bob] Okay.
[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.
Okay.
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.
Yes sir.
Down here at Deck 383.
Yes sir.
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?
Yes sir.
Okay. You know mahi mahi is a great fish, okay, and not everybody thinks that that’s only in Hawaii.
Absolutely.
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.
Okay.
[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.
[Bob] Okay.
[Felicia] That we’re just gonna drizzle right on top.
[Bob] Oh great.
[Felicia] Nice and around it.
[Bob] Fantastic.
[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.
Thank you.
Okay, what a better place. I’d love to go to work here every day.
Absolutely.
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.
Kansas Deer Hunting
Bob is in Kansas for hopefully an opportunity to kill a big buck from this part of the country. Also on this week’s “Sportsman’s Table” we feature another South Carolina certified shrimp recipe.
Full Transcript
[Announcer] On this week’s “Bob Redfern’s Outdoor Magazine” Bob is in Kansas for hopefully an opportunity to kill a big buck from this part of the country. Also on this week’s “Sportsman’s Table” we feature another South Carolina certified shrimp recipe. All this and a whole lot more. And it all begins right now!
Yeah, it’s just been a great day. We shot this. Look at that, wow! Let me hold that thing!
[Hunter] Nice!
Well folks, welcome to our show this week. I’m gonna have to tell you where Bod Redfern is this week. I am in South Central Kansas and we’re gonna be doing a little bit of big buck hunting. You know, we’ve had an opportunity to come out here. And I’m gonna introduce our host today. And, coming to Kansas is really special. I spent some time out here while I was on active duty in Fort Leavenworth, Kansas, but I’ve never been to South Central. And I tell you what, it’s just beautiful terrain out here. We had an opportunity to do a little duck hunting this morning, it was just like being in Arkansas, covered up over there. So I will tell you, I’ve gotta introduce my host and the guy that’s gonna put me on a big buck, and that’s Mr. Travis Stevens right out here. Travis, listen, I gotta tell you. Why is Kansas so special? I mean, you’re a lifelong resident. I know you’re gonna be partial, but this is just wonderful terrain out here and you guys got big bucks.
Oh, yeah, well we’re right on kinda the line between unit 15 and 16, that’s where you kinda meet the rivers, there’s two big rivers. There’s probably more bridges in this county than any other county in the state. And it’s loaded with big, huge fields of red cedars and mixed with that in the prairie hay grass, there’s–
Tell me, you find, I mean, gosh, all the sheds every year. I mean, you just got enormous bucks out here. I mean, what’s the difference between that and the south eastern white tail?
Well, we got a lot more timber. We got a lot more area for them to hid in. You know, you usually find maybe 70 to 100 antlers a year and that’s maybe 10%
Wow.
of what exactly is out there.
The body mass is bigger, the antlers mass is bigger. That has to be, I guess maybe the protein is bigger out here, and of course, the winter’s are harsher and I guess the good Lord made them withstand the cold so, and again, I’m not telling our viewers out there anything they probably don’t know, but to come out here, to get an opportunity to draw a buck tag as a non-resident is really kinda special. But, having a great host like you who is a lifelong resident, you farm here, you grew up here, your family’s here and this is just a very special place to you, I know.
Yeah, 5th generation farmer, here. Everybody came in from Kentucky clear back in the old days, probably late 1800s.
Wow, well, I tell you what, I am excited to get in the stand. I’m just looking forward to this because we’ve already saw a lot of big bucks since we’ve been out here. And I just tell you, I can’t wait. Plus, having you as my spotter, man it don’t get any better than that, my friend! Let’s head on out to the stand, okay? I’m anxious because, you know, the sun’s shining a little bit, we had lunch, maybe a little nap time in there! You think?
That’s right, yeah.
Well folks, listen, we’re gonna head on down to the stand. But listen, on “Bob Redfern’s Outdoor Magazine” this week Kansas big buck hunting, I’m telling you, we’re gonna do it.
Well, folks, it’s 2:00 and Travis has got us in the stand out here. He believes in this app that has the peak times and so we’re following that thing. And so we got a peak time here this afternoon from about 1:30 to 3:30 in the afternoon. We’ve already seen a doe kinda move around, but I wanna tell you what I’m shooting because I’m really kinda excited about this new Browning X Bolt, okay? It is in the 6.5 Creedmore. It is a beautiful, beautiful gun. And I’m also using the X sight from ATN, this is the 4K Pro, it’s the digital video scope that you’ve seen me use before. So we’re also gonna have camera video from my partner producer here today. But I’m also gonna get him on camera with the video sight. As well as, Travis down here has got the ATN Video Binos, okay? And so he’s gonna be getting some other video. Now, all we need is this buck to come on, okay? But I tell you, I have to put out a shoutout to the good folks at Browning Ammunition, okay? We’re using the Browning BXS, okay? From Browning Ammo, the best there is. So I’ve got the best of all worlds today. I got a great guide, I’ve got good weapons to use, I’ve got great sights, and now all I need is a buck to come on down. So stay tuned, we’re gonna see if he’s gonna come today. Well, folks, it’s a little after 2:30 in the afternoon. Travis and I just got in the stand and low and behold out my right window about 430 yards is a nice buck, a couple of does, we’re right in the rut season here. And he is just having a good ol’ time. Just take a look at this, see what else may come about. Usually when there are does there are other bucks. In my ATN Video Scope here. All right, little movement. He’s got a nice rack on him. Could be a shooter, I think there’s bigger ones out there. All right, boys and girls. Not anything to make him move, yet. Okay, well folks, here’s another shot. Couple of bucks about the same distance, about 430 yards, just came in on the other window I’ve been previously looking out. And where’s that other big boy going back there? Okay, he’s just, he’s got a funky looking set of antlers back there. All right, now the does. Now we got a little fighting going on, okay. That one big one looks like maybe he’s got a little damage to that upper right antler on his right side. Okay, ah, the doe, she’s gotta get back in it, okay. I mean, you go from famine to feast. They’re still 430 yards away. Need to get them a little bit closer here. All right, that other, those are two nice bucks. Little bit different.
[Announcer] When we come back from commercial break we head back to Kansas to see if our luck is any better on day two of our Kansas deer hunt. “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 Screen Printing. Your source for all your promotional product needs.
Well folks, welcome back to “Bob Redfern’s Outdoor Magazine” day two of our big buck quest here in Kansas, and joining me again is Travis Stevens, and Travis is our outfitter. You know, I tell you what, big bucks is the name of the game. Tell everybody about the outfitters here that you run in South Central Kansas.
The name of it’s Trophy Buck Outfitters of Kansas. And I’ve been in business 20 years now. Started when I was about 28. Just some of the best prime white tails in the country.
Well, and a true test to that last night. We kinda run out, you know as deer shows come and go, okay, I don’t spend all year hunting deer, okay? I love to come and enjoy it with folks like you. It is a destination for us, but tell everybody last night what we saw out there and those three big bucks. I have to be honest with you. I been doing this for a long time, but I have never seen nothing what we saw last night. Let’s recap just real quick here before we head to the stand for our second day hunt. Tell them, I’m gonna let you tell them, not me!
Well, we started off, we had a few does come in there. There was actually one doe came in there that was heat, second round of ruts been coming on. It’s been about 30 days. The rut hit around the 11th or 12th this year in November. It was about 10 after five, we had about 30 minutes of shooting light left and over to our right about 400 yards, there was three bucks came out, big six pointer and a 10 and an eight. And that 10 and that eight locked up and was fighting probably 10, 15 minutes or so. And that big six pointer just sat back there and watched them like he was just running the show and just seeing what they were doing.
[Bob] Well, I have to ask you, Travis, as we were sitting there watching them, you’ve already had your eye on this big six. I mean, huge, high rack. Is that unusual? I mean, you’ve been kinda watching that deer for what, a couple of years?
[Travis] Yeah, I’ve seen him, let’s see, three years now? I had him on camera in 2017. I didn’t get to see him last year. We didn’t hunt over here in this area. We had some trouble getting cattle out and stuff. So this is kind of a, and there was no cattle in here this year, so it’s kinda the first time we’ve hunted it in a couple years.
Well, you know, one of the things that I want to tell all the folks out there, and I want y’all to pay attention to this, okay? ‘Cause everybody talks about fair chase and all that, and that’s what I do, okay? You’re not gonna see me hunting in high fencing and I just don’t do that, okay? That’s why I’m here with this guy because of what you have out here. These deer come and go. This is a free reign, fair chase area out here, okay? You don’t have them bottled up, you don’t have them named you know, like some places we know. That’s what’s really special about what you do, Travis.
Right, and we’re gonna get out here, it’s only about 1:00 in the afternoon, but we got a slight peak in the afternoon. And a lot of times them big bucks will go out there and will be breeding them does and them does will like to get a little bite to eat in the afternoon and they might set back there and watch them. So we’ll see if he comes out here in the afternoon like a lot of times they do just by themselves with that doe.
Well, it’s really special that you’re able to join me in there. Because I’ve got the hard work to do, I’ve gotta get him down when you say pull the trigger, so, I’m really looking forward to this, really. And for much, that what we do here, again, it’s the friendships that we make along the way. And I just have to say you have just been the consummate new friend that I have found and I have to tell you–
Well, it’s been a pleasure.
Man, it really has been, you’ve got a great family, you’ve got a great operation, and again, folks, this guy is a farmer, okay? He is one of these unsung heroes of America, okay? Him and his family, you go back, what? Four generations?
Five generations.
Five generations of farming here, and so this is a sideline for him. It’s a passion for him okay? It’s not his primary income. He does it and he only does 15 hunts a year, and so–
At the most.
Yeah, at the most. And so that’s really kinda special. And I just really appreciate you allowing me to come out here, first of all, be a part of this. You love to duck hunt, okay? We’ve had some great duck hunting that you do!
it’s been a blast!
Well listen, let’s go to the stands–
Let’s do it!
Because I can’t wait. All right, come on, man! All right, day two of our Kansas hunt. I’ve got a big boy, I can’t tell if that is the same, I think that’s a different deer, all right. But he’s out there by himself. He’s at about 323 yards. Not sure if I’m looking at him or if he’s looking at me. Let’s just see, there’s a couple of does running around out there, too, so, this is out the right side of the stand. All right, what are you gonna do, here? It’s like a stand off. Now that doesn’t look like too bad of a buck. He’s a shooter, I’d be happy with that one. Okay, where are we headed here? That does not look like a deer from yesterday. Ah, gonna lose him, here. Let’s see if I can pick him up on the other side. Nope, okay. All right, now deer on the other side of those trees. We’re at about 222 yards. This deer looks really familiar. I believe that’s the deer from yesterday. Got that funky looking tine on his right side over there. That’s a high rack. Little bit different. I don’t guess that other one’s gonna show up, so let’s see if we just can’t take this one. Oh, yeah.
[Announcer] Stay tuned, when we come back we head to Deck 383 in Murrells Inlet for another South Carolina certified shrimp 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, and fruits. Make sure your food is South Carolina certified, it’s a matter of taste.
Folks, welcome to this week’s edition of “The Sportsman’s Table.” Back with us this week, Chef Tom Mullally, he’s a chef, instructor, and the owner of Strand Catering, right here in Murrells Inlet and Myrtle Beach. Tom has been with us and cooking for us over 10 years, okay? I tell you ’bout it!
Hey, Bob, always a pleasure, my friend!
It is, man, I tell ya’! And you’ve got another great dish for us, today.
I do, I do.
What are you gonna be whipping up?
This is gonna be sauteed shrimp Francese. Francese has a little Italian flair to it. It’s in a light egg batter and as we know here in our Atlantic waters, we got fresh, local shrimp.
Yeah, well, do you know, the sitting, of the setting that we’re here at Wacca Wache Marina, I mean, we’re at Deck 383, the boats in the back, I mean shrimp–
Nothing could be finer than South Carolina.
There you go, all right.
Doesn’t get any better than this.
This has gotta be an easy res.
Yeah, it’s not bad at all. We’re gonna dredge it in a little flour and egg wash.
Okay.
So we’re gonna go in our flour, season, salt, pepper, no bland food allowed, that never impresses. My culinary students’ll tell you that.
Okay.
One of my famous lines. And the way I look at it, Bob, you know how it is with shellfish, shrimp seems to be the most popular. There’s people out there, for whatever reason they may dislike clams or oysters, but I don’t know too many people that dislike shrimp.
Well, I mean, of course, we’re so blessed here, especially on the coast, certified SC caught fish, produce, all those kinds of things under the certified SE program. And of course, none other than the great chefs across this state, you guys use those products in all your recipes.
[Tom] It’s how we roll.
[Bob] Yeah.
[Tom] Farm to table, fresh, support fresh, local, family owned businesses here in the inlet.
[Bob] Oh, absolutely.
[Tom] Seven Seas, fresh seafood, Lee’s Farm for our produce, all that stuff, we’re all a team, it’s a team effort!
[Bob] How long we gonna let these hummers cook?
[Tom] These are just gonna need a minute or two on each side.
Okay.
We’re looking for a nice golden brown, so we went in our flour, first, then our egg wash. Egg wash is just–
Oh, that’s great, wow.
Yep, half and half cream and one whole egg, whisk it together, and you’re gonna get that nice, golden brown color, there. And what I love about this dish, Bob, is that it’s nice and light, there’s no bread crumbs at all, it’s flour, egg wash, into the olive oil.
There you go. So if you’re watching your weight, no?
This is the way to go.
It can be watching you!
Exactly, exactly.
There you go.
Carb free.
Yeah. Tom, what have you got here going now? Mm, it smells great.
You know how it is, Bob, us chefs, we love garlic and onions.
Yeah.
So I’m gonna do a heirloom tomato relish, tomato dill relish–
Oh, wow.
that’s gonna go on top of our shrimp. So we started off with a little garlic, shallots, beautiful colored heirloom tomatoes. These are sweet grape tomatoes. We got about three different colors in there. Some scallion, we’re gonna put a little fresh dill in there. And again, now, we realize that no bland food is allowed, so it’s gonna be nice and flavorful. That always impresses our guests. That beautiful color there really makes the plate come alive. All right, now let’s start plating this delicious dish.
[Bob] Oh, there you go, okay.
Again, shrimp Francese, this is some of my fresh rice, I put a little scallion in there for a little color, a little added flavor.
See, most of us good ol’ boys can’t pronounce Francese.
You just have to repeatedly say it and it just comes to mind.
[Bob] I gotcha, okay.
[Tom] Here’s our shrimp Francese in our light egg batter. Fresh, local, and again, I think this fish, I would say, is our most popular shellfish when people are eating.
[Bob] Oh, absolutely, they do, they love shrimp.
[Tom] Odd numbers are best for eye appeal, for plate presentation, we’ve got seven shrimp going down there. Some fresh, local vegetables, you can actually put any type of your favorite vegetables on there. And they eat with the eyes first, as we know, and as you can see, the colors and flavors are just really starting to come alive. We’re topping it with our heirloom tomato dill relish, Bob, and we’ll be good to go, ready for service.
[Bob] Oh, my goodness. Tom that is just great.
[Tom] Well, the plate just developing. They eat with the eyes first, it makes you wanna eat it, Bob.
[Bob] Here, listen, the breeze in the background from Deck 383 here at the marina.
[Tom] Great cooking conditions for the chef!
It is, Tom, thank you so much for being a guest again. And folks, I will tell you, certifiedscgrown.com, check and see what’s fresh on the menu. Come on down to Wacca Wache Marina, down here at Deck 383 and I will tell you the folks down here at Wacca Wache, it is just awesome and I can’t say enough about it. We’ll see you right back here again next week on another episode of “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 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 time. By Browning Ammunition, Browning, the best there is. By Souther 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, that’s our show this week. I hope you enjoyed our deer hunting in Kansas. Listen, it was a great opportunity, and if you get a chance, you need to try the same thing. Well, as I always like to say each and every week, the outdoors’ my passion, I want it to be yours, too. We’ll see you right back here again next week on another episode of “Bob Redfern’s Outdoor Magazine.”
Kansas Duck Hunting
Bob heads west to Norwich Kansas for some early winter duck hunting. On The Sportsman’s Table, we feature a South Carolina certified skirt steak recipe. Plus, a look at Browning’s new Cynergy shotgun.
Full Transcript
[Narrator] On this week’s Bob Redfern’s Outdoor Magazine, Bob heads west to Norwich Kansas for some early winter duck hunting. Also, on this week’s Sportsman’s Table, we feature a South Carolina certified skirt steak recipe. Plus, we take a look at Browning’s new Cynergy shotgun. All this and a whole lot more and it begins right now.
This has been a great day.
Shot this.
Look at that, wow. Nice.
[Bob] A flight behind us, Joey.
[Joey] Look, here, here.
[Bob] Rooster’s gonna get ’em.
[Joey] Come on, come on.
Woo!
Fetch him up, fetch him up.
Nicely done, bud. Perfect pair, man.
Good start to the morning. Hey, Travis, listen man, I’m telling you, woo hoo.
Best duck hunting we’ve had in a while.
Listen, it’s gonna be the best duck hunt I’ve probably had in my lifetime. Folks, we are in Kansas, just outside of Norwich Kansas, not too far from Wichita. We came in, drove all night long, 18 plus hours to get here. Travis Stevens, the property owner right here, man, I’ll tell you what, and we’ll introduce Joey Robinson from Sumter South Carolina. He’s got Rooster the dog. He’s going to get these first two ducks that we got down. I tell you what, man, listen I don’t know how Joey has kept this, Travis, as the best kept secret from me, and him only living 30 miles from me in South Carolina. Rooster finally got to work. Oh my goodness. One of the great things is you love duck hunting. You’ve got this thing just absolutely prepared to the “T”. Get ’em, Rooster, get ’em. Beautiful, wow. Two big ducks.
[Travis] Mine’s the black one. The other’s his brother. He has a brother. I don’t take ’em out together. He’s dominant over
[Bob] Is he really? Wow.
[Travis] He won’t even go get a bird ’cause he’s afraid Trigger’ll whoop his butt. Yeah, he’s just a big lover. Don’t sit still long enough either. That’s just how we want ’em to come in right there.
[Bob] I’m telling you, just like that. Golly, woo, man. What they’re gonna start doing is kinda just dropping in.
Just dropping in after this ice. You know, folks, when we got here early this morning, before dawn, the pond was water free out here, ducks on it. Come in early before shooting light and then as sun started coming up, again, as it always will out here, in three and a half feet of water in these sloughs and ponds, that ice will start setting in. We did good, Joey.
Y’all shot good. Let me see one of them hummers.
Getting old and .
Oh my goodness.
That’s a pretty duck.
That is a pretty duck, wow, beautiful. It don’t get no better than that.
[Narrator] Stay tuned, when we come back from commercial break, we head back to Kansas for more duck hunting action.
[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. Take it.
[Bob] All right, Rooster.
[Joey] Fetch him up.
[Bob] I tell you what, he was coming in a cupping in a hurry.
That was a good one. Good shot. Good shot.
They going to. Yeah, pretty duck right there now. Look at that one. Now that one’s a good mature duck there. Oh, he’s got two curls on the rear end, looky there.
[Joey] Fetch him up, fetch him up. Fetch him up, fetch him up, fetch him up, fetch him up.
[Travis] All he had to do was get ready to call in.
[Joey] Fetch him up.
[Bob] Oh, Rooster. Rooster needed something to do. Rooster needed something to do. Another one just like that one, come on. Look at that, wow.
[Joey] Get him!
[Man] Oh shit.
[Bob] I’d rather Joey done that than me.
[Joey] Good boy, good boy!
[Bob] Sorry, Rooster.
[Joey] Come on, buddy.
[Bob] Beautiful retrieve. Good boy, good boy.
[Bob] Look at that. He busted a little ice, too.
[Joey] Come on, bud. Come on, bud. Good boy, good boy.
Well, folks, we’re duck hunting in Kansas. I’ve got my two good friends here with me, Joey Robinson, he’s from Sumter, South Carolina and he’s trying to call his wife. It’s her birthday today. So, he’s trying to kill two birds with one stone. And Rooster just retrieved my duck. Nice retrieve, Joey, nice retrieve.
Thank you, thank you.
Oh, man, look at that. Kansas mallard.
Happy birthday, baby.
He didn’t even get the chance to take his mask off. What do you think? Woo, yes sir! All right!
It’s a little high, but that’s all right.
[Joey] He’s here, Rooster, here.
[Bob] Hey, Rooster.
[Joey] Rooster.
He’s hiding back there, Rooster. He’s hiding.
[Joey] Rooster.
Here’s another one.
[Travis] Another one right there, Joey.
No it’s not, nope, sorry. My eyes are playing tricks on me here. There he’s getting it. There you go, Rooster. There you go, buddy. You know, it’s funny, they’re not circling much. They’re just coming and dropping right on around.
[Travis] They all have moods just like everybody else.
Yeah, they do. That’s it. It’s a beautiful morning in Kansas. I got him, I got him.
[Travis] Them suckers didn’t wanna fall. Finally got that one right above my head.
[Bob] I can’t believe we missed that other one.
[Travis] Got both of them though, at least. He dropped right there.
[Bob] Oh, did he?
[Travis] I got him right above our heads.
[Bob] Oh, okay, did the dog already get him?
[Travis] Yeah, the dog got him.
[Bob] Oh, okay.
Good boy.
[Bob] Rooster got him, Joey.
Oh yeah.
[Bob] Well done, man.
Good shooting, good shooting.
[Bob] He’s coming in.
[Travis] Get ready, Bob.
Good job, good job. Down in front of the blind.
Boom! Nice calling, bud.
Good, good, good shot.
Can I get across to that dike, Travis?
Huh?
Can I get across to that dike?
It’s shallow right here. You can go straight right there. Let me take my gun in case . Good shot.
I tell you what, he was going. He was headed away, man. The Wicked Wing.
Fetch him up. Here, fetch him.
Oh my goodness, come here, Rooster. You got my duck, buddy. Woo, yeah, you got my duck!
Good boy.
Man, that’s a long shot, bud. A long shot, buddy.
Long shot. Good shot.
Did anybody ever tell you, you make a good retriever?
[Narrator] After commercial break, we head to Deck 383 in Murrells Inlet for another great South Carolina certified 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 our Sportsman’s Table edition this week. Joining me today as my guest chef, Tom Mullally. He is the chef, instructor and the owner Strant Catering right here in Murrells Inlet. We’re at Deck 383 here at Wacca Wache Marina and that is our cooking destination for the day.
Hey, Bob.
Man, it’s always good to see you, brother.
Great to see you. Great to see you.
What have you got on the menu for me today?
I’m gonna do something a little bit different. I’ve never done beef on your show, so we’ve got fresh from Price Farms a skirt steak and this is from Price Farms. They’re outta Kingstree South Carolina. Beautiful, nice piece of meat.
[Bob] And you already got the grill going.
Oh yeah, oh yeah. You gotta have it hot. Gotta have that nice sizzle. And we’re gonna season it with a little salt and pepper. No bland food allowed as we know.
Now, skirt steak? Last time I checked, I didn’t see many cows wearing dresses.
I know, I know. It’s a little thin. It’s a thinner cut of meat. It’s not filet mignon, per se, but when you have a cut of meat like this, if you cut it thin against the grain, it breaks down the muscle fibers. It becomes nice and flavorful.
[Bob] I gotcha.
Good stuff, good stuff. We’ll add a little oil there. Salt and pepper the other side. It’s a nice cut of meat, again, when you cut it thin against the grain.
[Bob] Now, how long you gonna let that sear for?
Me personally, I like my red beef like rare to mid-rare. It’ll probably need about two minutes on each side.
I gotcha.
If somebody likes it on medium or mid-well, it’s gonna need a few more after that.
Oh yeah, and that’s quick, too.
It’s nice and thin. It sautes really quick and it’s very flavorful as well.
Well folks, listen, log onto bobredford.com if you want a copy of Tom’s recipe for the steak. You know, South Carolina Certified SC grown. You guys do that so well.
Got it all.
Especially over here at the beach.
You know how our chefs are. We’re big into farm-to-table. We’re big into supporting local purveyors.
Absolutely.
The way it should be.
Okay, Jerry, I’m gonna stop. Okay, I’m ready whenever you are.
I’m ready. All right, Bob, we are in great shape. We’re gonna pull our meat off. We’re gonna slice it thin against the grain so it’ll be nice and tender for us.
Now, there is a key to this, because a lot of folks, when they get cuts of meat like this, that they don’t do this right. It’s tough and it’s hard to cut, right?
Correct, against the grain is the key. As you can see, the lines of the meat are going this way, so you wanna cut it the opposite way. And that breaks down the muscle fibers and that’s what’s gonna make ’em more tender for us.
[Bob] I gotcha, okay. Man, looks awesome. That’s just the way I like it, too.
There you go, perfect. I aim to please, Bob. I aim to please.
[Bob] I know you do.
Excellent. But now we have to garnish it. You know how my plates always come alive. We’re gonna use some fresh roasted Yukon gold potatoes. I got these from Lee’s Farm Farmer’s Market down the Inlet. Great stuff, great stuff. Again, it’s fresh and local. Family-owned business, just great people. Roasted carrots, I love roasted carrots. We eat with the eyes first, Bob, as you know. We’re gonna put some color and flavor out there as we always do.
[Bob] Oh yeah, you always do.
Exactly, exactly. That’s what makes you call me back for the show.
[Bob] I’m tell you, man, we love having you here.
Asparagus. Thank you, sir. Thank you, sir.
And I know the folks at Deck 383 here in Murrells Inlet, they love having you down here.
Great people as well. Another family-owned establishment. Supporting our locals. We’re gonna garnish it with some cool red bell pepper diamonds. You know, it’s a chef thing. Just gotta be a little bit different.
[Bob] All in the eye of the beholder.
[Tom] That’s it. The plate is coming alive. We’ve let our meat rest a little bit. We’re gonna put this bad boy on the plate. And they’re all gonna come running for dinner.
[Bob] It’s just really remarkable how you guys can put a menu together. I know that’s what you do. That’s your life as a chef.
Good food is the way to people’s hearts. That’s what I love about food, Bob. It brings people together.
That a little wine sauce?
Yeah, this is a red wine sauce. A little cabernet sauce. There you go, sir. What do you think? Looks good enough to eat.
[Bob] It does, Tom. It’s always a pleasure, man, having you here.
[Tom] Thank you, Bob.
[Bob] And I tell you, folks, listen, buy and eat local, certifiedscgrown.com. Stop on in, check ’em out and see what’s fresh on the menu right here at Deck 383 in Murrells Inlet South Carolina.
[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.
[Announcer] Bob Redfern’s Outdoor Magazine is being brought to you today by these following sponsors. The South Carolina Department of Natural Resources. Life’s just better outdoors. By Berkley, catch more fish with Berkley fishing products. By 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.
Welcome back to this week’s show. We had a great time duck hunting in Kansas. They were flying. It was cold. Just the way it ought to be. You know, there are three things that you gotta have. You gotta have a great place to go duck hunting. You gotta have a good dog and you even gotta have a shotgun and I’ve got one I wanna show you this week. From the folks at Browning, the Cynergy Wicked Wing Mossy Oak Shadow Grass Blades. It is a three and a half inch over and under. It is cerakote bronze finish. It comes in 26, 28 and 30 inch length and that’s what I’ve been using this week. I tell you what, if you haven’t had a chance to look at this wonderful shotgun, you need to log onto browning.com and find a dealer near you. But, better yet, I gotta ask you. Browning, the best there is. What’s in your gun safe? This Cynergy Wicked Wing shotgun, folks, has a cerakote bronze finish and is combined with Mossy Oak’s Shadow Grass Blades camo. The adjustable comb and a quarter-inch stock spacer, well, they really make it easy, so you can dial in a perfect fit. The camo, the composite stock with the textured gripped surfaces and the recoil pad. Make no mistake about it, that Inflex recoil pad is awesome, especially when you’re shooting threes and three and a half inch shells. Combining the Cynergy Wicked Wing shotgun with the Wicked Wing Browning Ammo, what a great combination. And ducks, they’ll be flying and they’ll also be coming down. I will tell you, again, Browning, the best there is. What’s in your gun safe? Log onto browning.com and locate a dealer near you and check out the Cynergy Wicked Wing shotgun from Browning. Well, that’s our show for this week. I really appreciate you joining us. Duck hunting, it’s always a great pleasure to go somewhere to shoot some ducks. And this year, nonetheless, we went on a long trip. Hope you enjoyed tagging along. We enjoyed bringing it to you. Again, the outdoors is my 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.