Joining Bob for this recipe is our old friend Chef Ed Drombroski of Lee’s Farmers Market in Murrells Inlet, South Carolina. For all the duck hunters out there, we’re cooking up a pan seared duck breast with a quick, simple sauce and some winter greens. Here in South Carolina, spinach is a winter green. Plus Ed’s got a unique spicy cherry sauce to give it some kick. Yum!
Author Archives: BROM
DeWitt’s Ducks
Bob is duck hunting in Ellerbe, North Carolina, at DeWitt’s Outdoor Sports. Joining Bob, will be the owner of DeWitt’s Outdoors, Chris DeWitt. Also, on The Sportsman’s Table, we will feature a South Carolina certified recipe featuring duck! This show is all for the duck hunter, from hunting, to preparing it!
Low Country Fishing
On this week’s show, Bob heads to the beautiful low country of South Carolina for some early-winter trout and red fishing. Hosting Bob this trip is Chris Mattson of Mattson Guide Service in Beaufort, South Carolina. Chris is a former U.S. Marine with two tours of duty overseas and now a full time fishing guide. Plus, on this week’s Sportsman’s Table, we feature another great South Carolina-certified seafood recipe.
Full Transcript
[Announcer] On this week’s show, Bob heads to the beautiful low country of South Carolina for some early-winter trout and red fishing. Plus, on this week’s Sportman’s table, we feature another great South Carolina-certified seafood recipe. All this and a whole lot more. And it all begins right now.
Caught on here.
Yeah, fish on, Chris. Alright, buddy. Yeah man. Yeah you working it.
It’s not looking too bad.
No sir.
There we go. Decent fish.
Yeah.
Come here buddy.
Good 13, 14 incher. Can’t complain about that. God, they got such soft mouths.
They do, he’s not too bad.
No. There you go. Alright, gotta be more where that came from.
He thumped it as soon as it came outta that grass.
Did he?
That’ll just give us a little bit of information to work off of here. That would be wonderful. ‘Cause they haven’t really given us anything.
[Bob] No.
Other than whiting.
[Bob] Yeah.
There’s lots of whiting today.
[Bob] There you go. You’re putting it on me, mmm!
I’m not doing it intentionally if it makes you feel any better.
That’s okay, it’s fish, that’s alright.
This was a luck– I mean, I was literally just bringing it in. Alright, here, little guy.
You got the luck of the Irish here, look at that.
And pretty.
And a litter mate to the last one.
Pretty little guys.
Yeah, man.
Try to make sure, I have these gloves on and they’re wet, I try to make sure I have wet gloves on when I’m messing with those trout, ’cause you’ll pull those scales off.
Mmhmm.
Then they’ll get infections. That doesn’t do them any good. And so they seemed to be ganged up on these glass minnows.
Fish on! Fish on!
Did he get you wrapped up in that grass?
I dunno what he what he’s wrapped up in, brother, but he’s on there.
I think he must’ve gone around that grass.
Yeah.
Go ahead and just free line him and see if he’ll swim right out of there.
He’s coming.
All they gotta do is lay that grass down, and they can swim right outside of it.
Yeah, here he comes, here we go. Here he comes. Well, folks, we’re fishing. It’s been about nine or 10 years since we’ve been down here in Beaufort, South Carolina, and my guy today, and our host, Chris Mattson of Mattson Guide Service. Chris, former marine, two tours overseas, and now in 2011, you’re a full time fishing guide, brother.
Yes, sir, things are quite a bit different.
I bet they are. But, you know, with Paris Island right here in the background, that kind of brings back some hoorah.
That’s right, that’s right. We’ve been listening to their gunfire all day.
There you go.
It’s nice to be able to get a red fish in the boat here.
Yeah, whoo man, oh yeah. There we go. Uh huh, we’ll let the camera look at him a little bit, Chris.
Alright.
That’s alright, you’re doing good, man. You’re doing what guides do. See, you don’t get a fish very often.
[Chris] I’m usually cheating with a net, too.
[Bob] See, no nets on our boat, see. Alright, get him, you wanna get him?
[Chris] I’ll tell you what. If this was a tournament day, he is perfect size.
[Bob] Yeah, he would be, wouldn’t he? Whoo, yeah.
[Chris] And no spots on that fish either.
[Bob] No, not a lick. Isn’t that funny?
[Chris] That hook just came right out from him fighting against that grass.
Yeah, yeah, yeah, look at that. You know what’s so nice about these fish, is that blue coral tail.
[Chris] That’s right.
Because they’re bumping down there, so with that, let’s let this hummer go. And we’ll get him down. Alright, he’s gone. Bump! Man, I’m telling ya, but Chris, listen real quick. Tell us about your guide service, okay? You know, you’ve kind of been fishing all your life.
That’s right.
You’re originally from Florida.
That’s correct.
So, tell me, I mean, gosh, you fish, what, over 200 trips a year?
Right around 250 a year. Mostly focused around the summertime. And I do a lot of family trips, so I’m fishing a lot of cut bait, a lot of live bait, up to six people. It’s very conductive for other people to be able to come out and enjoy this resource that we have.
There you go.
We do a lot of, mostly catch and release, but we catch a lot of good size fish when they’re cooperative.
Well, hey.
And you know as well as I do how it can just tuck out.
Well, you know, and it’s always nice to come back. Of course, we fish all over the country and stuff, but it’s always nice to come home.
That’s right.
And fish off the South Carolina coast, and again, you know, you’re gonna have to have me back, now. Folks, the last time we were down here, we were sight fishing for cobia right in this very broad river area right here. So, you gotta come back in the spring and take us cobia fishing.
That’s right, we’ll do it.
Alright, bud, hoorah. Alright, let’s do it.
[Announcer] Stay tuned, when we come back, more fishing from the low country of South Carolina. Bob Redfern’s Outdoor Magazine is brought to you today by Chevrolet, the official vehicle of Bob Redfern’s Outdoor Magazine; by the South Carolina Department of Agriculture; by South Carolina, it’s a matter of taste; by Pennington Seed, the leader in outdoor forage products; by Browning, Browning, the best there is; by South Carolina Embroidery and Screenprinting; and by Back Woods Quail Club, offering southern style hunting and an array of exciting and challenging clay target shooting sports.
Fish on.
You’re back on?
Yup.
Alright, get it, get it.
He’s not as big as I thought he was, I don’t think.
That’s okay! Get him, Chris, get him, buddy, you’re due.
I don’t know, he’s changing his mind. I had that drag set down for reds. I don’t know if he’s hooked funny or.
You’ve got a little bend there. It’s okay, bud.
Don’t want him getting around that power pole there. I don’t know what it, it’s not fighting like a trout. Nah, it’s a red.
Yeah.
It’s just, he’s not a giant but he’s fought as much.
Listen, he knew that Chris Mattson was on the other end of that rod and reel. And was just flat gonna just give up. I’ve done it, that’s all I can do.
I couldn’t figure out, I thought he was either a giant trout, or he was a fish that used that four knot current. There we go, come on, buddy.
Now, did he come back and hit that again?
Yup, that good.
You know, the ones that I hammered did the same thing.
I think he just straight up missed it.
Well, you know, our conditions today are a little, a little different.
They are, it’s for, uh, you know, the time of the year, it’s unbelievably warm.
Yeah, that’s okay.
But beautiful.
We’ll take it. I’m not whining. It’s not every day you can be out saltwater fishing.
Get a new one on here.
When it’s supposed to be snowing.
[Chris] Right?
When he hit that bait, he turned his head. I thought he was a stud.
Did ya?
Yeah. But he turned it right into that current, and I think that’s what added to it, ’cause he was right on that current line.
Get him, Chris.
Yeah. I thought he was gonna do a little bit more than that.
Eh, it’s not that little.
No, he’s not, actually, he kinda grew a little bit. I thought he was more of that nine to 12 inch kind of guy.
I think your eyesight’s slipping, man.
It might be. So what’s neat is, I’ve seen a lot of these fish lately.
Yeah.
And they’ll be like this one where they’ve got an injury from a bird.
Oh, yeah.
It’s almost all been on the tail end. I don’t know if that’s because those are the unsuccessful attempts.
It may be.
But, I’ve seen quite a few of that, those lately.
Now, do you have a good trout recipe that you share with your clients?
You know, you can do a lot with them. You can do fish tacos with them. You can do, I mean, in the South, we fry everything.
There you go.
I really like breading them with panko, just about everything with panko.
Do you really?
Mmhmm, and then I cut it into chunks that are of similar size.
Right.
So that when you’re frying them, you can fry them evenly.
Yeah.
Just so you get some even cooking. Otherwise you end up overdoing the tail or underdoing the top slab of meat.
Yeah.
With the trout, you don’t have to worry about the blood line as much as you will some other fish.
See, most folks just, they lop the heads off and cook the whole thing, or broil it in butter, and this, that, and the other thing. Fish on, Chris, fish on, brother!
There you go! That one’s pulling a little harder.
Yeah he is, yeah. Hey, man. Come here. You’re not very big, but that’s okay. You think you are.
I thought he was big at the beginning. That’s a little bitty red fish.
Yeah, a little one, that’s okay. You know, he was hungry.
He was hungry. He could feel like he meant it.
Nice pretty tail, nice black spot. He’ll grow up to be a big ‘un, one of these days.
He will, got a little sea lice on him there.
He hammered, he hammered that thing.
This one has got that blue on the tail.
Yeah, it does, I’m telling ya. They’re eating oysters.
And a false eye. If you didn’t think that mattered, I’ve seen a lot of them, we were showing you earlier about that trout that had the damage in back.
Yeah, yeah.
I’ve seen them where they’ve gone after that spot in the tail, thinking it was the head.
That, golly. Alright, I tuck this thing right back up in behind that grass.
Which side of it?
On the right side. And he came out and grabbed it. And make no mistake about it, he wanted it.
Maybe they just hadn’t slid in here yet, and they’re sitting on that oyster.
Yeah, it could be. Could be.
I usually don’t play on top of that oyster bar too much. I usually keep it on the inside, inside edge.
[Announcer] After commercial break, we head to the kitchen for a great South Carolina certified seafood recipe with fish caught right from the South Carolina coast. 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, this week, folks, we are in beautiful Murrells Inlet, South Carolina. Wicked Tuna restaurant, right here along the coast, is this wonderful place, and joining me is the executive chef here. This guy and his staff produce some of the finest meals. Well, listen, you just gotta come visit The Wicked Tuna when you’re here down in Murrells Inlet, South Carolina, but my executive chef today, and my guest, is Patrick Fowler here at Wicked Tuna. And what have you got for us today, okay? You guys are all about fish, man.
All about fish.
I don’t know anybody that does fish better than you guys.
We’ve probably, we claim to fame is hook to plate.
There you go.
We catch it, and literally about four, five hours later, it’s touching the plate, ready to go.
Oh, man, Patrick. What have you got for me today?
Today, we’re gonna cook some red snapper. This was caught right off the coast.
Okay.
By one of our boats. And we’ll cook it up, put it over our local grits, and let’s get started.
Alright, man. Oh, gotta have oil, he’s gotta have a little, he’s gotta slip and slide through that pan.
I am a firm believer if you’re cooking fish, it needs to be in olive oil.
There you go. Now you know, and again, I say this all the time, but folks listen, these chefs will tell you, when you’re cooking meat at home, whether it’s chicken, it’s steak, it’s fish, whatever, don’t overcook the meat, okay? A lot of folks, they do that, that’s the first thing. They just cook it to death.
Yes. We do a trick, we just lightly coat it in flour.
[Bob] Right.
[Patrick] And what that does, that keeps all the moisture in, so you get a nice juicy fish when it’s done.
[Bob] There you go, okay.
[Patrick] So I’m gonna get some, little bit of salt pepper on there. Get that rolling. We’ll go ahead and start plating. These grits are already prepared.
Yeah, I’ll get this pan out of the way here. Oh, wow, nice yellow grits.
[Patrick] Nice yellow grits.
Alright, Patrick, we about ready?
Yes, sir, alright. Now we’re gonna season with a little bit of blackening.
Oh, yeah.
It’ll make it just nice, beautiful, goes really well.
[Bob] That is an awesome looking filet.
[Patrick] Let me put some butter on top, get that nice and wet. Get that nice and juicy.
[Bob] Now, you guys prepare this, this is an entree right off the menu, right?
[Patrick] Yes, sir, this is our blackened catch.
[Bob] Okay.
[Patrick] It’s one of our popular ones. People love it. It’s like a taste of breakfast at dinner.
[Bob] There you go.
[Patrick] So we’re gonna take it, and then we’re just gonna put that right on top like that.
[Bob] Oh, yeah. You know, the eye of the beholder, it’s just great, ’cause you guys take a lot of pain to make sure it looks good.
Yes, sir.
Not only does it taste good, but it looks good.
Now we’re gonna add, this is a marvelous sauce, it’s almost like a raspberry reduction, and this just goes well with any protein that’s blackened. It’s just absolutely delicious.
[Bob] Oh wow.
[Patrick] And we’ll take this, make a nice pretty little swoop.
[Bob] Was there a special class at chef school?
There was, there was. And there you go, a blackened catch.
I’m always amazed, wow. Right here, executive chef Patrick Fowler from the Wicked Tuna here in Murrells Inlet. Patrick, as always man, it’s a pleasure, okay? Come on down and check out The Wicked Tuna. And remember, buy and eat local. It’s simply a matter of taste. Log on to certifiedscgrown.com and see what’s fresh on the menu for you. We’ll be right back here again next week on another great recipe on The Sportman’s Table. Man, that looks awesome.
[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, brought to you today by the South Carolina Department of Natural Resources, life’s just better outdoors; by Shakespeare’s Ugly Stik GX2 rod, Ugly Stik, America’s strongest, most sensitive rod; by Ranger Boats, still building legends one at a time; by Browning Ammunition, Browning, the best there is; and by Southern Wood Plantation, a place where the grandeur of times past can still be experienced today.
He’s shaking his head like he wants to have some.
Well, that’s a good thing. That’s a good thing, brother.
They’re not growing in the right direction.
No, but, hey.
Unless we’re going for spots.
There you go.
He’s got a lot of spots going.
He’s got a lot more spots than a red fish, yeah. He needs to be, he’s a dreamer.
Tell ya, it’s good to see, you know, we get the mod winners. We don’t have the fish kills that we do if it gets–
No that’s true. Exactly, and the bait kills either. Of course, the bait moves around a lot.
You know, it’s crazy, even in the dead of winter, we’ll have mullet way up in these creeks.
Mhmm.
But, those big, when we get those big trout, they’ll just keel over. They go to the deepest hole they can and we get, if we get those really brutal cold days, and it’s, there’s no sun, and we also have big tides, it’ll turn that water so much that there can’t be a thermocline down there to protect them.
Exactly.
And they just, they just go belly up. That, and our white shrimp. They’ll over winter in those deep holes and just wear ’em out.
Do you enjoy living in Beaufort as opposed to Florida?
You know, I really loved fishing and living in Florida. But, man, did it get built.
Yeah. Everywhere is going that way, but that’s kind of where.
Yeah, I mean.
Not because there’s so many people and houses, but because they were taking prime places for wildlife and because the land was cheaper, they’d plow everything over, and then they were just filling it and put in a mall, everywhere.
See, and now you’re in that low pace, low country style.
That’s right.
You fit right in, man, I’m telling you.
It’s nice, it’s a nice way to live.
Semper fi.
Semper fi.
There you go. Well, folks, that’s our show this week. I gotta thank my guide and our host today, Chris Mattson. Chris, thank you, my friend.
No, thank you. I tell you what, thank you for your service. We appreciate all that you’ve done for the marines and all the great Americans across the country. I mean, serving two tours in the Middle East is not something that we overlook and take lightly, so thank you, and God bless you for that, but, having said that, man, we ain’t caught a big fish today.
Nope.
But we caught a lot of fish today, okay, in the reds and the trout. You know, I will tell ya, when your clients come, you have a great knack of finding all these little nooks and crannies, and so, you know, fishing’s fishing.
Fishing’s fishing, sometimes you follow the crumbs and you find a full cookie, and sometimes you don’t.
There you go, man. Well, listen, we’ll come back. Gotta do some sight fishing for cobia because Beaufort is known for that.
Absolutely.
Again, it’s beautiful down here, just a day on the water, okay? And listen, anything that’ll tap the old rod and reel is a good day.
That’s right.
And so, we thank you very much for that. Folks, listen, if you want to come fishing with this young man, log on to Bob’s top 16 at our website, bobredfern.com and Mattson Guide Service will be located right there. Click on, either give him a call or send him an email note, and you can come on down to beautiful Beaufort, South Carolina and come fishing with him. As I always like to say each and every week, the outdoor is my passion. I want it to be yours, too. We’ll see you next time.
Blackened Red Snapper Recipe | The Sportsman’s Table
We are in beautiful Murrells Inlet, South Carolina at Wicked Tuna restaurant with Executive Chef Patrick Fowler. Patrick shares his Blackened Red Snapper recipe.
Blacken Catch over cheese grits with a melba sauce.
Fish
What ever fish you would like, but a like dusting of flour. A blacken seasoning you can find at the grocery store.
Cheese Grits
- Hot water
- Heavy Cream
- Cheddar cheese
- Parmesan cheese
- Salt and pepper to taste
- Vegetable stock
- Corn
Method of Preparation:
- Gather all equipment and ingredients
- Measure ingredients
- Add cream, water, and consommé to large pot
- Bring to a boil
- Add grits and whisk in until smooth
- Stir constantly for 30 minutes (careful not to scorch)
- Add corn and cheese
- Incorporate fully together
- Portion into 1/3rd pans for service
- Wrap, label, and date
Potatoes Seasoning
- Garlic Powder
- Rosemary
- Oregano
- Salt
- Pepper
- Topped with a melba sauce.
Grilled grouper with lemon garlic cream and a side of roasted rosemary potatoes.
Lemon garlic cream
- 2 Quarts Heavy Cream
- 1/8 Cup Garlic Powder
- 1 ½ Cups Lemon Juice
Method of Preparation:
- Gather all equipment and ingredients
- Add Heavy Cream to pot
- Add garlic powder, lemon juice, and consommé to cream
- Bring to a boil
- Reduce heat
- When cream reduces and thickens, sauce is finished
Full Transcript
The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out of state, be sure to buy South Carolina grown meats, vegetables, and fruits. Make sure your food is South Carolina certified. It’s a matter of taste.
Welcome, this week, folks, we are in beautiful Murrells Inlet, South Carolina. Wicked Tuna restaurant, right here along the coast, is this wonderful place, and joining me is the executive chef here. This guy and his staff produce some of the finest meals. Well, listen, you just gotta come visit The Wicked Tuna when you’re here down in Murrells Inlet, South Carolina, but my executive chef today, and my guest, is Patrick Fowler here at Wicked Tuna. And what have you got for us today, okay? You guys are all about fish, man.
All about fish.
I don’t know anybody that does fish better than you guys.
We’ve probably, we claim to fame is hook to plate.
There you go.
We catch it, and literally about four, five hours later, it’s touching the plate, ready to go.
Oh, man, Patrick. What have you got for me today?
Today, we’re gonna cook some red snapper. This was caught right off the coast.
Okay.
By one of our boats. And we’ll cook it up, put it over our local grits, and let’s get started.
Alright, man. Oh, gotta have oil, he’s gotta have a little, he’s gotta slip and slide through that pan.
I am a firm believer if you’re cooking fish, it needs to be in olive oil.
There you go. Now you know, and again, I say this all the time, but folks listen, these chefs will tell you, when you’re cooking meat at home, whether it’s chicken, it’s steak, it’s fish, whatever, don’t overcook the meat, okay? A lot of folks, they do that, that’s the first thing. They just cook it to death.
Yes. We do a trick, we just lightly coat it in flour.
[Bob] Right.
[Patrick] And what that does, that keeps all the moisture in, so you get a nice juicy fish when it’s done.
[Bob] There you go, okay.
[Patrick] So I’m gonna get some, little bit of salt pepper on there. Get that rolling. We’ll go ahead and start plating. These grits are already prepared.
Yeah, I’ll get this pan out of the way here. Oh, wow, nice yellow grits.
[Patrick] Nice yellow grits.
Alright, Patrick, we about ready?
Yes, sir, alright. Now we’re gonna season with a little bit of blackening.
Oh, yeah.
It’ll make it just nice, beautiful, goes really well.
[Bob] That is an awesome looking filet.
[Patrick] Let me put some butter on top, get that nice and wet. Get that nice and juicy.
[Bob] Now, you guys prepare this, this is an entree right off the menu, right?
[Patrick] Yes, sir, this is our blackened catch.
[Bob] Okay.
[Patrick] It’s one of our popular ones. People love it. It’s like a taste of breakfast at dinner.
[Bob] There you go.
[Patrick] So we’re gonna take it, and then we’re just gonna put that right on top like that.
[Bob] Oh, yeah. You know, the eye of the beholder, it’s just great, ’cause you guys take a lot of pain to make sure it looks good.
Yes, sir.
Not only does it taste good, but it looks good.
Now we’re gonna add, this is a marvelous sauce, it’s almost like a raspberry reduction, and this just goes well with any protein that’s blackened. It’s just absolutely delicious.
[Bob] Oh wow.
[Patrick] And we’ll take this, make a nice pretty little swoop.
[Bob] Was there a special class at chef school?
There was, there was. And there you go, a blackened catch.
I’m always amazed, wow. Right here, executive chef Patrick Fowler from the Wicked Tuna here in Murrells Inlet. Patrick, as always man, it’s a pleasure, okay? Come on down and check out The Wicked Tuna. And remember, buy and eat local. It’s simply a matter of taste. Log on to certifiedscgrown.com and see what’s fresh on the menu for you. We’ll be right back here again next week on another great recipe on The Sportsman’s Table. Man, that looks awesome.
[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.
Canada Pike Fishing
Bob heads north to Saskatchewan, Canada, to Reindeer Lake. He will be pike fishing at Lawrence Bay Lodge with manager Phil Engen. Lawrence Bay Lodge offers a once in a life-time fishing adventure, with rich waters and trophy fish that include northern pike, lake trout, and walleyes. Also on this week’s show, we feature a South Carolina certified tuna salad, with fresh caught South Carolina tuna.
Full Transcript
[Narrator] On this week’s show, Bob heads north to Saskatchewan, Canada, to Reindeer Lake. He will be pike fishing at Lawrence Bay Lodge with manager Phil Engen. Lawrence Bay Lodge offers a once in a life-time fishing adventure, with rich waters and trophy fish that include northern pike, lake trout, and walleyes. Also on this week’s show, we feature a South Carolina certified tuna salad, with fresh caught South Carolina tuna. All this, and a whole lot more and it begins right now.
Well folks, this is my second trip up to Lawrence Bay Lodge. Well, Phil listen, tell all our folks out there, kinda the seasons and the different species of fish. You know, that normally on a year round basis, what you guys do.
Yeah, we’re open June through September, and June and July is kinda peak period to spot fish for the big pike, kind of like what we did the last few days. And then, once you get to August and September, the pike move out to the deeper cabbage weeds that time of the year, and you’re fishing a little deeper, but it’s just as productive for the big pike. The walleye fish, and the people wanna come for walleye, June and July is that peak period. They get a little deeper in August, and they scatter a bit. We also have Arctic grayling, where you’re fishing them off the rockier points, and it’s not your typical stream fishing like you see in a lot of places in the Northwest Territories and stuff. And then the walleye. We fly out for the walleye, but we’ve also been gettin’ a lot of big walleye here on Reindeer Lake this summer. Our biggest one is 31 inches, so that’s a huge walleye.
Well, Phil listen, we know fishing is king June to September, but on the tail end of fishing season, there’s one other special thing that you guys do, and you’ve got a limited number of these, so tell the folks about that.
Well, we always end the season at the end of September with one of the most fun things to do here, and that’s moose huntin’. We call ’em in during the rut. During the peak of the rut, the guides are callin’ ’em in with the old birch bark moose calls that they make right from the trees here. And you call ’em in and that’s one of the most thrilling things that you can have. is a moose comin’ in, breaking a bunch of trees, and you know, trying to impress you. It’s an awesome hunt, it’s an awesome hunt. We get about 12 tags a year, so they go pretty fast. We kinda clear out the fishermen, that last week of September, and we concentrate just on moose hunting, and we fly out to different spike camps, and it’s awesome, it’s a good way to cap off a season.
Well folks, if you would like more information about Lawrence Bay Lodge in Saskatchewan, Canada, here on beautiful Reindeer Lake, Phil, tell everybody out there how they can get a hold of you.
Yeah, the best way is just to go to our website, and that’s lawrencebay.com, and that’ll always direct you to wherever we’re at, different times of the year. Sometimes we’re down in North Dakota office, or up here in the summer operating season.
Well great, and that’s awesome, and thanks. And folks, now back to more great pike fishing, here at Lawrence Bay Lodge.
I tell ya what, we’ve got a pocket down in here.
Oh yeah, they’re in here lined up.
Ahhh, he’s not that big. Not that big. Lemme get him over here. Get him off, now, that’s a small one. I tell ya what though … Well, I tell ya what.
That’s a baby compared to the ones we saw when we first got here.
Yeah it is, I’m tellin’ ya. Folks, we’ve pulled up into this pocket right here, and my fishing buddy today, Phil Engen, the manager, the guy that makes it all run, up at Lawrence Bay Lodge. I tell ya what now, this is the way it’s supposed to be.
It is.
Almost with every cast, you’re catchin’ a fish.
Yeah, with every cast, there’s a fish.
I’m telling ya. And I’m smokin’ ’em on this Sebile Flatt Shad. It is amazin’.
Yeah, they’ve been lining up in here.
Yeah. Now, is this normal in these kind of pockets, Phil?
Yeah.
Is this what your guests can find?
Yeah, especially when you get the wind blowin’ in.
Yeah.
It brings the bait fish in, it puts oxygen in the water, it gets the fish active, gets ’em feeding.
There you go, yeah.
We seen ’em come by the boat here and he just–
Well, maybe he’s got a litter mate down there. Alright. Oh yeah, oh man, look at that! Ooh, ooh, ooh, ooh, that’s a nice one.
Yeah, we see them come and swim by the boat.
There we go. Yeah, looky there. Oh, yeah. When Nelson gets the net out, you know he’s a pretty good fish, huh? There you go. That’s what I’m talking about. Yeah, all right!
He’s barely hooked on the side.
Yeah he is. Ah, he’s got enough in him. I don’t think you’re gonna lose him. He does not like that net though, I can tell ya that. Mm-mmm. Woo-hoo, all right, yes siree. That’s what I’m talkin’ about. Yeah man, Lawrence Bay. Woohoo!
He’s fat. He’s got another fish in his belly there.
Yeah he does. Okay!
That’s a nice one.
That is awesome.
Here.
All right.
She’s got another fish right here.
Oh yeah.
She’s still eatin’. Aw man. Awesome. Now back to the depths he goes, somebody else’ll catch him.
35 or 36 inches?
Well I mean, you know, that’s important, too. All the big fish you guys release here. Yeah and that’s part of the sport of catchin’ ’em here.
Yep, and, five or six years, he’ll be one of those 40-pluses we’re lookin’ at.
Yeah, big time, and ready for somebody else to lunker into him. All right, man, I’ll tell ya what, it’s not time for shore lunch yet, but it is time for catchin’, all right!
[Announcer] Stay tuned. When we come back from commercial break, we head back to Lawrence Bay Lodge for more northern pike fishing. Bob Redfern’s Outdoor Magazine, brought to you today by: the South Carolina Department of Natural Resources, life’s just better outdoors; by Shakespeare’s Ugly Stik G-X-2 rod, Ugly Stik, America’s strongest, most sensitive rod; by Ranger Boats, still building legends, one at a time; by Browning Ammunition, Browning, the best there is; and by Southern Woods Plantation, a place where the grandeur of times past can still be experienced today.
Folks, welcome back to the show. We’re still here with Phil Engen here at Lawrence Bay Lodge and Reindeer Lake in beautiful Saskatchewan. Phil, listen, a typical day, what does the fisherman expect when they get in here? What do they do, from start to finish?
Well, in the morning, we wake you up every mornin’ at 6:30, right at your cabin there, with coffee and hot chocolate. And then breakfast is at 7:00 in the morning, there, right in the lodge. At 8:00, we introduce you to your guides and get you out fishin’ for the day. You have shore lunch at mid-day with the fish you catch that morning. And then at 5:30 you come in, we meet you at the dock here, get you back to your cabins, supper’s at 7:00. And then, everyone tells fish stories and gets ready for the next day again.
Well folks, fishin’ is never typical here at Lawrence Bay Lodge. Let’s get back to some action, and see how Phil and I are doin’ out on the lake. Oh, fish on, fish on boys, fish on, yee-ha! Ooh-ah, yi-yi-yi-yi-yi-yi-yi!
That’s a good one–
He was kinda close in here.
Yeah, he come right outta those logs.
Oh, yeah! Folks, this is a lunch fish right here. It’s gettin’ close to shore lunch time.
He’s pullin’ you around.
Where’s he goin’? All right, I’m tryin’ to bring him back. I tell ya what, mmm-mm-mmm, Hey folks, I gotta put in a plug here for my tools of the trade today: Berkley XL Coated Line in mossy oak color. It seems to be really good, back in this shallow area here, when you’re tryin’ to introduce these baits. And of course, the Sebile Crankster, yeah, that’s doin’ it for me today, right there on a steel leader, and, my Revo Premier from Abu Garcia, that is the ticket. And that one’s lunch. Those fish that we choose for lunch, they do shore lunch here, and we’re gonna show ya that too. But, those that are, oh, they’re probably what, 20, 22 inches? Make nice filets. Man, if you have never had shore lunch, man just stand by, ’cause it’s all gonna get good right here, at Lawrence Bay in Reindeer Lake. All right, Phil, c’mon man, let’s do it again boo, do it again, yee-ha!
There he is.
Fish hard Phil! Golly, man, you are smokin’ me! Absolutely smokin’ me.
Sometimes you get lucky. That’s a nice one. Not as big as the one that just spit the hook out five minutes ago, but it’s a nice one.
Yeah, I’m tellin’ ya, goll-ee! Well y’know, this is all gonna stop when you get married, you know that.
Oh yeah, I’m sure–
And for all the ladies out there, Phil’s soon to be betrothed, and so, then the magic will leave. No, I’m just kiddin’.
That’s a nice one, about 36?
Yeah, that’s what I’m talkin’ about. Man!
Got really pretty designs on him.
You know, these fish are just now startin’ to get hungry, they’re startin’ to turn on just a little bit–
Yeah, it’s like someone flipped a switch–
Yeah, I mean bam, just like that, okay, except they’re not flippin’ the switch on mine, but that’s okay.
Well they’re comin’ after the–
You’re gettin’ all the big ‘uns. That’s all right, I don’t care how they come to the boat.
As long as we get ’em.
That’s right. It’s nothin’ huge, but, it be a fish, and it be a pike. Oh, yeah, do a little dance for us. Okay, okay, that’s okay. Come on outta there, mm-hmm. I switched lures on ya now. I went to the Sebile Spin Shad.
Oh, okay.
Seemed like he likes the white.
It’s been productive.
Yeah, I’m tellin’ ya. I’ll get him back there and let Nelson take him off for me. Nelson, you do that really well, d’you know that?
Thank you.
This is not his first fish.
Folks, we been kinda chasin’ some storms here, as you can see in the background, again, here up on this massive amount of water, in Canada, anything can change on a minute’s notice. So we’ve just, we’ve moved to another location, a little bit farther south, towards the lodge. Hopefully all this weather’s gonna go around us, ain’t that right, well?
Yeah.
Okay, Phil.
Hope it does.
Yee-ha!
Glad we got rain gear.
Well I’ll tell ya what, I have caught a lot of fish today, but my partner here has caught the big fish. But that’s okay. Fish came to the boat, and they were big ones. Man, and it is awesome. But you know, we still got a little time left.
Oh, yeah.
Little time left. It is beautiful up here, though, Phil. You know, this lake is, what, 220 miles from top to bottom? Yeah, if you go by a boat, as the crow flies, it’s about 180.
How many miles total shoreline?
Well I think there’s about, I think there’s over 4,000.
Wow, that’s awesome, mm-mm-mmm, just unbelievable. You can go for miles out here, folks, and never see another person. Another person, other than the guy next to you in a boat. When’s the last time you were ever able to do that? No jet skis, no cigar boats, no pontoon boats, no nothin’, but just you, water, and the fish.
It’s beautiful
And the fish. That’s right, yeah man.
[Announcer] After a commercial break, we head to The Sportsman’s Table, for another great South Carolina certified fish recipe.
[Announcer] The Sportsman’s Table is brought to you by: the South Carolina Department of Agriculture. Whether you live in South Carolina, or out of state, be sure to buy South Carolina-grown meats, vegetables, and fruits. Make sure your food is South Carolina Certified. It’s a matter of taste.
Well, folks, this week we’re at the International Culinary Institute here in Myrtle Beach. And joining me is a former graduate, and he’s now the proud owner of The Warehouse restaurant in Conway, listen I’ll tell ya what, executive chef Eston McDowell. Eston, thanks, man.
Appreciate you havin’ me on.
Well, listen, it’s always great to have former students, and now see folks do good. You got some tuna for us this week.
I do.
Whatta you got?>
We’re gonna do a taste of summer salad, and it’s kinda becoming one of our staples over at The Warehouse. And what it is, because it’s summertime, we like to do fresh produce–
Yeah, yeah.
And it’s been a lot of fun so far, a lotta people are comin’ and eatin’ it up. What we’re gonna do is, we’re gonna do a cucumber, tomato, and Clemson Blue Cheese. And what we do is, we do a spicy pickle brine slaw, that’s a red wine pickle brine.
Awesome.
So we’re gonna do that slaw over top of it, and then sear the tuna and put it over top of it.
All right, man, well let’s get started, I can’t wait.
So what we’re gonna do here …
Lay ‘er down, yeah, there ya go. And folks, if you want a copy of Eston’s recipe, just log on to BobRedfern.com, click on The Sportsman’s Table, it’ll be right there.
I like to hit it with a little bit of blackening, just to give it that little extra oomph.
Yeah, okay.
We’ve got some fresh local tomatoes from here.
Always certified S-C.
And what we’re gonna do is just hit that nicely with some cheese.
Mmm, and that’s blue cheese, right?
Yes, this is a Clemson Blue Cheese.
Clemson Blue Cheese, hmmm.
Then what we’re gonna do now is take a little bit of this slaw, and just layer it over the top.
Oh, man, that’s awesome, great colors, too. Y’know, I know it’s about presentation.
It is about presentation, but I think it’s more about that taste. I like that crisp crunch into it, it’s so good.
I mean, when the waiter brings it out, aahh, it’s that ah-ha moment, okay! Then what we’re gonna do real quick is just sear this.
Now, minute, two each side?
I like to, actually, we like to serve it mid-rare at The Warehouse, so what we do, we do about 35 to 45 seconds on each side, give it a real good, let that blackening sauce get just really good and seared on it.
Okay. And folks, also, the blackening sauce that he’s referring to is, of course, the rub, as we all know, on the fish, and he’ll have that on the recipe as well. Ooh yeah, look at that, ooh! And it doesn’t take long.
No, it’s a very very quick, very quick cook time. We do encourage you, if you do follow the recipe, and cook the pickle brine at your house, we do encourage you to let it pickle overnight, and serve it the next day, just to get all that flavor in there.
That’s awesome. This is a quick dish, man, no wonder folks like it at the restaurant.
That’s right, it does, it comes out very very quick. What we’re gonna do, is we’re just gonna cut this real quick.
Okay. Oh, okay.
What we’re gonna do is just cut this into strips real quick.
Aah, I got ya, awesome, look at that beautiful tuna. Ooh-ooh, now who’da thunk it? Look at that, ahh, man, mm-mm-mmm. All right, Eston, man, we’re ready to plate.
Yeah, and what we do here, and like I said, we really encourage you to kinda get that mid-rare.
Oh, I got ya, yeah.
But, what we’re gonna do is just lay it over top of the salad here.
Mmm, great, mm-mmm.
And what we like to do is this brine has a really really good flavor, so what we like to finish it off with is kind of use this as the dressing of the salad itself, and just hit that spicy brine over top of it.
Now is this mostly eaten as an entree, or before dinner?
You know, it’s kind of funny, we do a lot of both. We have a lot of customers that really enjoy it as an appetizer, and a lot of the ladies that are comin’ into The Warehouse are really startin’ to enjoy it as entrees, y’know?
And it’s fresh.
It is, it’s a fresh as it gets. And it’s so much fun to cook.
Well, The Warehouse, congratulations, in Conway, Eston. And listen folks, if you want more great food like this, on your visit to Myrtle Beach, log on to certifiedscgrown.com, and see what’s fresh on the menu for yourself. We’ll be right back here again next week, with 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. Bob Redfern’s Outdoor Magazine is brought to you today by: Chevrolet, the official vehicle of Bob Redfern’s Outdoor Magazine; by the South Caroline Department of Agriculture, buy South Carolina, it’s a matter of taste; by Pennington Seed, the leader in outdoor forage products; by Browning, Browning, the best there is; by South Carolina Embroidery and Screen Printing; and by Back Woods Quail Club, offering southern style hunting, and an array of exciting and challenging clay target shooting sports.
Get it Phil, get it, whoo-hoo!
He took it right at the back of the boat.
Did he really?
Yeah.
Aw, man! Ooohh, hoo-hoo-hoo, aw, man. Well listen, I tell ya what, I’m not holdin’ my mouth right for these big ones. You really got the magic today. Oh yeah, yeah. Oh man, folks, wait ’til you see this one. Can, ya got it?
I think so, he’s under the– He’s fightin’.
Yeah, he’s fightin’. You may need to tighten your drag down a little bit, boo.
Mm-hmm, oh yeah.
That’s a nice one. Hang on Nelson, he’s barely hooked.
He’s not done yet, either, by any stretch of the imagination. Look at that, aahh, oh, goodness. Look at that hummer, oh man!
That’s a nice one.
You bet’cha, mm-hmm. Well I’d like to help, but I think I’d be better off just to stay out of the way. Yeah, get that one up.
He took it right at the back of the boat there.
Yeah he did. Beautiful fish.
About a 41?
That’s how ya do it at, Lawrence Bay Lodge. Put him back in there, you did that one well, mm-hmm. Awesome, awesome, northern pike right there. Beautiful fish, beautiful fish. Now, you take your time to do this, because this fish’ll grow.
Yes it well, yep. Anything over about 12 pounds is all females, that’s what lays all your eggs–
Yeah, wow, that’s awesome.
That’s your future.
The future of the resource, right there.
Yep, and she’ll be good to go. Close to 41 inches.
Awesome.
As soon as I squeeze her fins she’s gonna …
There she goes. And there she goes. Well done, all right, that’s the way to do it. Man, right there, gotta get more man, all right! Folks, that’s our show this week, from Lawrence Bay Lodge, Saskatchewan, Canada, Reindeer Lake. I really enjoyed fishing with Phil Engen. He’s the manager here, and the son of the founder, and I tell ya what, he does a great job managing this place. If you want a place to come, and you wanna catch some fish, northern pike, bring your family, bring your friends, and have a great time. Well, as I always like to say, each and every week, the outdoors is my passion, I want it to be yours too. We’ll see you next time.
Taste of Summer Salad with Fresh Tuna | The Sportsman’s Table
This week we’re at the International Culinary Institute in Myrtle Beach. Joining Bob is a former graduate, and owner of The Warehouse restaurant (closed) in Conway SC, Executive Chef Eston McDowell. Eston serves up one of his restaurant’s staples, Taste of Summer Salad. It has cucumber, tomato, and Clemson Blue Cheese along with a spicy red wine pickle brine slaw. Topped with seared fresh tuna caught right off the SC coast.
Full Transcript
[Announcer] The Sportsman’s Table is brought to you by: the South Carolina Department of Agriculture. Whether you live in South Carolina, or out of state, be sure to buy South Carolina-grown meats, vegetables, and fruits. Make sure your food is South Carolina Certified. It’s a matter of taste.
Well, folks, this week we’re at the International Culinary Institute here in Myrtle Beach. And joining me is a former graduate, and he’s now the proud owner of The Warehouse restaurant in Conway, listen I’ll tell ya what, executive chef Eston McDowell. Eston, thanks, man.
Appreciate you havin’ me on.
Well, listen, it’s always great to have former students, and now see folks do good. You got some tuna for us this week.
I do.
Whatta you got?
We’re gonna do a taste of summer salad, and it’s kinda becoming one of our staples over at The Warehouse. And what it is, because it’s summertime, we like to do fresh produce–
Yeah, yeah.
And it’s been a lot of fun so far, a lotta people are comin’ and eatin’ it up. What we’re gonna do is, we’re gonna do a cucumber, tomato, and Clemson Blue Cheese. And what we do is, we do a spicy pickle brine slaw, that’s a red wine pickle brine.
Awesome.
So we’re gonna do that slaw over top of it, and then sear the tuna and put it over top of it.
All right, man, well let’s get started, I can’t wait.
So what we’re gonna do here …
Lay ‘er down, yeah, there ya go. And folks, if you want a copy of Eston’s recipe, just log on to BobRedfern.com, click on The Sportsman’s Table, it’ll be right there.
I like to hit it with a little bit of blackening, just to give it that little extra oomph.
Yeah, okay.
We’ve got some fresh local tomatoes from here.
Always certified S-C.
And what we’re gonna do is just hit that nicely with some cheese.
Mmm, and that’s blue cheese, right?
Yes, this is a Clemson Blue Cheese.
Clemson Blue Cheese, hmmm.
Then what we’re gonna do now is take a little bit of this slaw, and just layer it over the top.
Oh, man, that’s awesome, great colors, too. Y’know, I know it’s about presentation.
It is about presentation, but I think it’s more about that taste. I like that crisp crunch into it, it’s so good.
I mean, when the waiter brings it out, aahh, it’s that ah-ha moment, okay! Then what we’re gonna do real quick is just sear this.
Now, minute, two each side?
I like to, actually, we like to serve it mid-rare at The Warehouse, so what we do, we do about 35 to 45 seconds on each side, give it a real good, let that blackening sauce get just really good and seared on it.
Okay. And folks, also, the blackening sauce that he’s referring to is, of course, the rub, as we all know, on the fish, and he’ll have that on the recipe as well. Ooh yeah, look at that, ooh! And it doesn’t take long.
No, it’s a very very quick, very quick cook time. We do encourage you, if you do follow the recipe, and cook the pickle brine at your house, we do encourage you to let it pickle overnight, and serve it the next day, just to get all that flavor in there.
That’s awesome. This is a quick dish, man, no wonder folks like it at the restaurant.
That’s right, it does, it comes out very very quick. What we’re gonna do, is we’re just gonna cut this real quick.
Okay. Oh, okay.
What we’re gonna do is just cut this into strips real quick.
Aah, I got ya, awesome, look at that beautiful tuna. Ooh-ooh, now who’da thunk it? Look at that, ahh, man, mm-mm-mmm. All right, Eston, man, we’re ready to plate.
Yeah, and what we do here, and like I said, we really encourage you to kinda get that mid-rare.
Oh, I got ya, yeah.
But, what we’re gonna do is just lay it over top of the salad here.
Mmm, great, mm-mmm.
And what we like to do is this brine has a really really good flavor, so what we like to finish it off with is kind of use this as the dressing of the salad itself, and just hit that spicy brine over top of it.
Now is this mostly eaten as an entree, or before dinner?
You know, it’s kind of funny, we do a lot of both. We have a lot of customers that really enjoy it as an appetizer, and a lot of the ladies that are comin’ into The Warehouse are really startin’ to enjoy it as entrees, y’know?
And it’s fresh.
It is, it’s a fresh as it gets. And it’s so much fun to cook.
Well, The Warehouse, congratulations, in Conway, Eston. And listen folks, if you want more great food like this, on your visit to Myrtle Beach, log on to certifiedscgrown.com, and see what’s fresh on the menu for yourself. We’ll be right back here again next week, with 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.
Mediterranean Shrimp Scampi over Zucchini Noodles | The Sportsman’s Table
Bob is in Murrells Inlet SC at the Wicked Tuna restaurant with Ed Drombroski of Lee’s Farmers Market. Ed serves up an exciting dish, Mediterranean Shrimp Scampi over Zucchini Noodles.
Mediterranean Shrimp Scampi over Zucchini Noodles
Serves 2
- 1 lb fresh shrimp peeled and deveined
- 2 medium fresh zucchini (spiraled with a vegetable spiral or a bag of frozen zucchini noodles)
- 1 lemon (juiced)
- 1 clove garlic minced
- Zest of 1 lemon
- 1 stick of butter
- 2 tbl cooking oil
- 6 oz white wine
- 1 each small red and yellow bell pepper
- 6 oz crumbled feta cheese
- Salt and pepper
Heat sauté pan on medium heat, add 1/2 stick of butter and the oil. When melted, add garlic and peppers. Sauté for 1 minute. Add the shrimp , sauté shrimp until pink turning them once. Add wine, rest of butter, lemon juice and stir. Add the zucchini noodle and half the feta and toss with all ingredients until noodle dressed with the sauce. When zucchini noodle are hot, transfer to a platter or serving bowl. Sprinkle the remainder of the feta and lemon zest on top. Serve with crusty bread.
Full Transcript
[announcer] The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out of state, be sure to buy South Carolina grown meats, vegetables, and fruits. Make sure your food is South Carolina certified. It’s a matter of taste.
Welcome folks for another Sportsman’s Table edition here. We are in beautiful Murrells Inlet, South Carolina at Wicked Tuna Restaurant and I tell ya what, Ed Dombrowski, he is the owner of Lee’s Farm here at beautiful Murrells Inlet. You’ve seen Ed on the show before. Hey, Drunkin’ Shrimp, you’ve gotta remember.
Yeah, that’s right.
We love havin’ Ed come back and here, we’re on location at Wicked Tuna. Ed..
Great to see you again Bob.
Man, it’s good to see you.
Thanks for having me again.
Oh you’re welcome. What do you got for us today?
Today we’re gonna do a little shrimp dish, Shrimp Scampi, but I’m gonna do a little bit more Mediterranean style. Typically, when you think Shrimp Scampi, it’s more like Italian. Here I’m gonna make it more Mediterranean Greek. We’re gonna add little bit of feta cheese. We’re gonna use zucchini, things like that.
Oh wow, okay.
Alright, so what we’re gonna do is we’re gonna get some oil and butter in the pan.
There you go.
Gotta get that sizzle goin’.
Ah, butter.
Oh, yeah. Gotta put the butter in.
And, you know, the great thing too about these farms, you guys, it’s all about local South Carolina.
Everything local.
Excellent. The butter, everything.
Shrimp is local. A lot of the produce that you see here we actually grow right at the market.
Exactly
So Well we got this goin’ here, I’m gonna throw some shallots. Gotta love those shallots
Gotta have shallots.
Gotta have shallots. Gotta have the garlic. Okay, I made these more like a sliver opposed to a mince. So they’ll get almost like little chips so they have a little texture to them.
[Bob] Well then your breath would be…
[Ed] Exactly, yeah exactly. Alright, I’m gonna throw a little bit oregano and thyme in it, which is, again that Mediterranean flavor.
[Bob] Gosh, you just smell the flavor.
Exactly. Now we’re gonna throw our shrimp in.
Okay now, lot of folks will argue how long to cook the shrimp, okay.
Very quick. Couple minutes, that’s all we wanna do. Is we wanna get ’em just pink.
[Bob] Now from sight, is just where they start to turn red.
[Ed] When they turn red, that’s what we wanna do.
[Bob] Okay.
Now instead of using pasta, ’cause a lot of people use pasta for scampis, I’m using zucchini and I spiraled it. Okay, so everything’s nice and fresh.
[Bob] Ahh, okay.
[Ed] Okay, so we’ll add that in there.
[Bob] Oh, neat.
[Ed] Okay.
[Bob] Now that’s a first.
[Ed] Yup. You know, a lot of people went to whole gluten free and stuff like that.
[Bob] Yeah.
[Ed] So we do that and again you’ll notice it’s all fresh South Carolina grown. Mix that around a little bit.
[Bob] Now how long to you usually cook the zucchini.
Again, just like shrimp, real quick. Just ’cause it’s real nice and thin.
So it’s still gonna be crunchy.
Exactly.
Okay.
I’m gonna throw a little bit more butter in there.
Okay.
Okay, now I’m gonna throw a little bit, crumble a little bit of feta cheese in there.
Wow.
Okay. A little bit of lemon zest.
Okay.
[Ed] Mix it around.
[Bob] You know, that zucchini looks just like noodles.
[Ed] It does. Alright.
[Bob] And there we go, Scampi. Mm.
Now it’s gonna be ready to plate. So what we’re gonna do here… put that up on there, like that and then we’re gonna finish it off with a little…
Ahh, a little decoration.
Little bit more decoration. Gotta have some color on there. Okay, a little bit of lemon zest. Lemon goes great
[Bob] Oh yeah.
with this. Little bit more feta. Who doesn’t like cheese.
Yeah, there you go.
Okay and then finish her off with a little bit of parsley. And there you have, you have a Mediterranean Shrimp Scampi.
That is just fabulous. Look at there folks, another great recipe this week from Ed Dombrowski at Lee’s Farm, here at beautiful Murrells Inlet, South Carolina. I tell you what, I’ll let you hold that. I ain’t gonna shake your hand.
No definitely not.
Okay, now listen. I wanna thank you again for being a guest this week. And folks, remember, buy and eat local. It’s simply a matter of taste. Log on to certifiedscgrown.com and see what’s fresh on the menu for yourself. We’ll see you right back here again next week on another great recipe on the Sportsman’s Table.
[Announcer] To find out more information on food that’s fresher and tastier go online to certifiedscgrown.com. Buy certified South Carolina grown products. It’s a matter of taste.
Georgia Quail Hunt
In this weeks episode, Bob heads to Sylvester, Georgia and Southern Woods Plantation for some great southern Georgia quail hunting. Joining Bob on this hunt are S.C. Representative Brian White, Buddy Jennings and guide B.J. McKennon. And on the Sportsman’s Table, Bob’s in Murrells Inlet, South Carolina at Wicked Tuna Restaurant with Ed Drombroski, owner of Lee’s Farmers Market. He’s got a South Carolina certified shrimp recipe.
Full Transcript
[Announcer] On this week’s Bob Redfern’s Outdoor Magazine, Bob heads to Sylvester, Georgia to Southern Woods Plantation for some great southern Georgia quail hunting. And on this week’s Sportsman’s Table, we feature a South Carolina certified shrimp recipe. All this and a whole lot more, and it begins all right now.
Well folks welcome to our show, we’re back in south Georgia, Sylvester, here at Southern Woods Plantation and I’ve got a great group of wing men. I’ve got our guide here today. Let me introduce all of these guys that are going to be with us today. I’ve got, Representative Brian White from Anderson, South Carolina. He’s going to join me as a wing man. I’ve got a good friend of mine, I know he’s been on the show, both these guys have, but its been a while since I had them over at Birdog. Buddy Jennings, the former director of the Parks Rec and Tourism agency in South Carolina. And then our guide extraordinaire today, BJ McKennon from right down here in Sylvester, Georgia. We’ve got a great show lined up for you, we’ve got some great bird dogs that are going to be hitting the ground today. Southern Woods Plantation, log on to bobredfern.com Go to my top 16 and if you want to come to paradise where there are birds flying and a great place to stay, Benji Deloach and all the staff down here would love to have you come. Guys, I’m ready to shoot some birds.
Let’s do it.
Me too.
Alright man, lets do it. Alright. Alright guys, get after em.
[Brian] There goes Buddy.
[Bob] Buddy your namesakes on the back.
[Brian] Alright.
[Bob] Rudy is ready, Kate’s ready. Go bird. Hey, nice shot Brian, nice shot! That’s a beautiful covey rise right there. I’m tellin’ ya. Yeah. Gave them some more, get ready boys.
[Bob] Mm, no. Oh.
[Brian] Alright Buddy, both of you.
[Bob] Alright Rudy. Whoo! Nicely done boys, nicely done. What a covey rise.
[Brian] Holy moly.
[Bob] Oh my goodness. Whoo! Wow! Mm, mm,mm. Ah, there we go, may have some more in there guys. Get re-loaded.
[Brian] We’re ready. That Buddy’s good at retrievin’
[Bob] He’s got yours Brian.
[BJ] Here, here Here
[Bob] Oh goodness gracious
[Brian] That was a beautiful rise right there now.
[BJ] Hey, come here buddy, whoa, whoa.
[Brian] Mm, mm, mm.
That was wonderful.
[Buddy] No it wasn’t too good.
Hey you want some advice? Seriously, try closing just one eye. Don’t close both eyes.
[Bob] Oh my goodness. BJ come here. Come here just a second. I want the folks out there to understand what it’s like being a guide on a major plantation like this, real quick. I mean I know it’s got to be stressful for you, because you guys have go so many clients that are coming through here.
Yeah, some days it is. Most of the people, I say 95% of the people we have, are… You know, some what experienced gun havers, maybe not hunters, but they’ve handled guns. We get a few every once in a while that are new and we have to kind of help them along. But for the most part, I say 95% of people truly appreciate what the guide is trying to do for them.
Yeah.
Every once in a while you get some that have no idea, really, they have no idea when they leave.
You’re exactly right…
For the most part most of them, most of the people that come here you know, have bird hunted before and you want them to have a good experience because, you want them to come back.
Absolutely. You know when they come back everybody wins.
Well and you know the good thing too about coming down to Southern Woods is, you guys all 16 of you guides down here take the time. Even for the novice and the ones that don’t get out, you take the time to coach, teach, and mentor them and get them back up to speed again so they can enjoy…
Well we want them to have a good time, we want em to come back.
[Bob] Yeah. Well Rudy, there have got to be more birds where that came from. Alright bro lets get on it.
Alright, find some quail.
Alright come on Buddy!
[Brian] Here Rudy.
[Bob] Alright, Buddy’s got em, Kate’s got em, Rudy’s got em. Everybody’s on em.
[Brian] Rudy get out of there.
Come on Rudy here, not yet, whoa. Whoa no, not yet. Whoa, whoa. Okay.
[Bob] Nice shot Buddy.
[Brian] Nice shot. Nicely done Buddy. Nicely done.
[Brian] Rudy, here.
Well folks this is an offspring of Rudy. This cocker right here it belongs to BJ McKennon, our guide today. 14 weeks, he’s gonna be a future good one. But listen, we’ve got more great quail action coming, from Southern Woods Plantation in Sylvester, Georgia. And I tell you what, this is going to be a future dog right here. You gonna be a good one aint ya? Yeah ya are. Stay tuned. When we come back, more quail hunting from south Georgia.
[Commentator] Bob Redfern’s Outdoor Magazine is brought to you today by Chevrolet, the official vehicle of Bob Redfern’s Outdoor Magazine. By the South Carolina Department of Agriculture, by South Carolina, it’s a matter of taste. By Pennington seed, the leader in outdoor forage products. By Browning, Browning the best there is. By South Carolina Embroidery and Screenprinting. And by Back Woods Quail Club, offering southern style hunting and an array of exciting and challenging clay target shooting sports.
[Bob] Alright boys, boys are working! There we go Buddy, nice back up. Awesome.
[Buddy] Whoa whoa. Hey it’s still pointed right here.
[Bob] Yep, get ready, get re-loaded guys.
[Buddy] Whoa, whoa
[Brian] Good shot Buddy.
[Bob] Drake is fetching em up! You know I’m kind of enjoying this from the bleachers here. Enjoying a little Southern Woods hospitality. There he goes Buddy. Whoa!
[BJ] Yup!
[Bob] You know there ain’t nothing worse than trying to ascertain to get around a tree. I’ll have to tell ya, that is tough.
[BJ] Got a dead bird right here, let’s see what he is.
[Bob] Alright. While we’re doing that guys, come on over here.
[Brian] Shooting with an audience.
[Bob] Now I have to ask y’all… What do y’all think of Southern Woods so far, as the experience of coming down here? Buddy?
I gotta tell ya it’s the … it’s the habitat is just fantastic, the food’s good, the lodging’s good and you can’t beat this guide. He is fantastic. This is a great place.
I tell ya what, Brian, I tell ya what, that pork chop we had for supper last night, man!
Good lord wasn’t that something?
Wow!
Put me to bed.
Well you know as conservationists and sportsmen, you guys have done this all your life. I mean, to me, of course bird hunting is just something I love doing and I know you guys do too.
Absolutely.
Over the back of a great bird dog, and I know you’re partial to this new…
I am.
One down here, Buddy, too. And then you’ve got your own.
I do.
So, you know, I just think coming together the comradeship and all of that it’s just a great experience.
It doesn’t get any better than this. I mean this is just beautiful, beautiful. I’m excited to be here.
I’m excited to have you guys.
I’m glad I’m a friend of Bob.
Guys I’m telling ya.
Absolutely.
Man its awesome. Well I think there’s more out here, okay. I think I hear Drake, Jill.
And the best dog they got, it’s named Buddy, look at that.
That Buddy, there he goes. Alright men, lets go get some more. Nice Brian, nice, nice shot.
[Brian] You said shoot it.
[Bob] Nice chucker, whoo! Oh man. Wait a minute we got another point here, get reloaded. Get reloaded.
[Brian] There’s that bonus bird.
[Bob] I’m tellin’ ya. There you go, take him!
[Brian] Ahh. There you go.
[Bob] You got him, alright Buddy!
[Brian] There you go Buddy.
[Bob] Buddy takin up the rear! Alright.
[BJ] Here’s a decoy, right here. Come here boss, come here boss. Here, here, here, here.
Whoo, I’m tellin’ ya, a 747 hunt.
Absolutely.
Well, listen. As we get reset here with the dogs, let’s talk a little bit about the congressional sports and caucus. You’ve been a member a number of years and those things that are passionate for you, what does that really mean to you to be a part of that group of legislators?
Well it’s a great organization Bob and its a bunch of legislators and the beauty of what we do is not about party. It’s about the Great Outdoors, it’s about, you know, the shooting sports, it’s about fishing, it’s just about preserving a way of life that this country was founded upon. It’s going out, it’s not only about taking game, it’s how to prepare it and how to be thankful for it and thanking the good Lord for one, giving us this great earth that we can go out and harvest these things. Some days you just don’t harvest anything, but, I mean, look where we are today.
[Bob] Exactly.
I mean this is just absolutely wonderful and it’s about access and preserving what we do have and making sure we have good natural resources and quality air and water and those types of things for the habitat, the things that we take.
[Bob] Well the great thing for us as hunters and outdoors men is for legislators like you and the rest of the group that understand what this means to the rest of us out here across the… well not just in South Carolina, but across the country.
Oh absolutely and currently we got 48 states. Hawaii and Rhode Island are the only two we don’t have, that we’re currently working on. Rhode Island, I hope we’re going to secure it this year. But anywhere you go and it’s just a great brother and sisterhood that we have. It’s male, female, Republican, Democrat. I mean, it is absolutely phenomenal. But when we get together the beauty of it is, the folks out there that are just so divided on politics and just hate politics and all these politicians. We never talk party, we talk about outdoors. We talk about hunting, fishing, taking of game, trapping, shooting sports you know. Make sure the kids that are coming up today in high school and show them the proper way to treat a fire arm, to respect it. And not these video games or things that we do but absolutely and try to pass that on. I mean, we had that fortune that our parents would pass that along and did different things, but we got to make sure that’s still there for those kids.
Brian, thank you for all that you do man.
You too.
But, I tell you what behind these Brownings, man, listen I think there’s more birds out there. I’m thinking your Buddy’s on point over there.
I tell ya, he is.
Well lets go, lets go find them.
Alright.
[Commentator] Coming up we head to the Sportsman’s Table for another great South Carolina certified recipe, featuring fresh and locally grown South Carolina vegetables and South Carolina harvested shrimp. The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out of state, be sure to buy South Carolina grown meats, vegetables, and fruits. Make sure your food is South Carolina certified. It’s a matter of taste.
Welcome folks for another Sportsman’s Table edition here. We are in beautiful Murrells Inlet, South Carolina at Wicked Tuna Restaurant and I tell ya what, Ed Dombrowski, he is the owner of Lee’s Farm here at beautiful Murrells Inlet. You’ve seen Ed on the show before. Hey, Drunkin’ Shrimp, you’ve gotta remember.
Yeah, that’s right.
We love havin’ Ed come back and here, we’re on location at Wicked Tuna. Ed..
Great to see you again Bob.
Man, it’s good to see you.
Thanks for having me again.
Oh you’re welcome. What do you got for us today?
Today we’re gonna do a little shrimp dish, Shrimp Scampi, but I’m gonna do a little bit more Mediterranean style. Typically, when you think Shrimp Scampi, it’s more like Italian. Here I’m gonna make it more Mediterranean Greek. We’re gonna add little bit of feta cheese. We’re gonna use zucchini, things like that.
Oh wow, okay.
Alright, so what we’re gonna do is we’re gonna get some oil and butter in the pan.
There you go.
Gotta get that sizzle goin’.
Ah, butter.
Oh, yeah. Gotta put the butter in.
And, you know, the great thing too about these farms, you guys, it’s all about local South Carolina.
Everything local.
Excellent. The butter, everything.
Shrimp is local. A lot of the produce that you see here we actually grow right at the market.
Exactly
So Well we got this goin’ here, I’m gonna throw some shallots. Gotta love those shallots
Gotta have shallots.
Gotta have shallots. Gotta have the garlic. Okay, I made these more like a sliver opposed to a mince. So they’ll get almost like little chips so they have a little texture to them.
[Bob] Well then your breath would be…
[Ed] Exactly, yeah exactly. Alright, I’m gonna throw a little bit oregano and thyme in it, which is, again that Mediterranean flavor.
[Bob] Gosh, you just smell the flavor.
Exactly. Now we’re gonna throw our shrimp in.
Okay now, lot of folks will argue how long to cook the shrimp, okay.
Very quick. Couple minutes, that’s all we wanna do. Is we wanna get ’em just pink.
[Bob] Now from sight, is just where they start to turn red.
[Ed] When they turn red, that’s what we wanna do.
[Bob] Okay.
Now instead of using pasta, ’cause a lot of people use pasta for scampis, I’m using zucchini and I spiraled it. Okay, so everything’s nice and fresh.
[Bob] Ahh, okay.
[Ed] Okay, so we’ll add that in there.
[Bob] Oh, neat.
[Ed] Okay.
[Bob] Now that’s a first.
[Ed] Yup. You know, a lot of people went to whole gluten free and stuff like that.
[Bob] Yeah.
[Ed] So we do that and again you’ll notice it’s all fresh South Carolina grown. Mix that around a little bit.
[Bob] Now how long to you usually cook the zucchini.
Again, just like shrimp, real quick. Just ’cause it’s real nice and thin.
So it’s still gonna be crunchy.
Exactly.
Okay.
I’m gonna throw a little bit more butter in there.
Okay.
Okay, now I’m gonna throw a little bit, crumble a little bit of feta cheese in there.
Wow.
Okay. A little bit of lemon zest.
Okay.
[Ed] Mix it around.
[Bob] You know, that zucchini looks just like noodles.
[Ed] It does. Alright.
[Bob] And there we go, Scampi. Mm.
Now it’s gonna be ready to plate. So what we’re gonna do here… put that up on there, like that and then we’re gonna finish it off with a little…
Ahh, a little decoration.
Little bit more decoration. Gotta have some color on there. Okay, a little bit of lemon zest. Lemon goes great
[Bob] Oh yeah.
with this. Little bit more feta. Who doesn’t like cheese.
Yeah, there you go.
Okay and then finish her off with a little bit of parsley. And there you have, you have a Mediterranean Shrimp Scampi.
That is just fabulous. Look at there folks, another great recipe this week from Ed Dombrowski at Lee’s Farm, here at beautiful Murrells Inlet, South Carolina. I tell you what, I’ll let you hold that. I ain’t gonna shake your hand.
No definitely not.
Okay, now listen. I wanna thank you again for being a guest this week. And folks, remember, buy and eat local. It’s simply a matter of taste. Log on to certifiedscgrown.com and see what’s fresh on the menu for yourself. We’ll see you right back here again next week on another great recipe on the Sportsman’s Table.
[Commentator] To find out more information on food that’s fresher and tastier go online to certifiedscgrown.com. Buy certified South Carolina grown products. It’s a matter of taste. Bob Redfern’s Outdoor Magazine brought to you today by The South Carolina Department of Natural Resources. Life’s just better outdoors. By Berkley, catch more fish with Berkley’s fishing products. By Ranger Boats, still building legends one at a time. By Browning Ammunition, Browning, the best there is. And by Southern Woods Plantation, a place where the grandeur of time’s past can still be experienced today.
[Brian] Look at that youngin’ Go get ’em Rock.
[Buddy] Fourteen weeks.
[Everyone] There he is.
[Brian] You got him in the wing.
[BJ] I don’t know.
[Bob] It went across the road.
[BJ] Rock, where’d he go.
[Bob] Buddy’s got him.
[Bob] Awe it’s Rock. Oh my goodness. Look at that dog.
[Brian] There he is.
[Bob] Well I’m here to tell ya that dog would look nice up in Little Mountain, South Carolina.
[BJ] Y’all would kill it.
[Bob] On Wieland Road.
[Buddy] Pick him up, good boy.
[Brian] Look at him.
[Bob] Look at that. Awe, looky here. Ha, ha, ha, wow.
[BJ] Bring him here.
[Bob] Amazing, fourteen weeks? Can you imagine?
Good boy.
[Bob] Oh my goodness.
[Brian] On point.
Is there not anybody that ever not love a puppy.
[Brian] I tell ya.
[Bob] I’m tellin’ you right there, wow. Rock the man, fourteen weeks old
[Brian] Alright Rock, time to work it boy.
I would like to buy that dog as well. But I don’t whether we’re gonna get there or not. You’ll just have to stay tuned.
[BJ] Alright Brian, you see all birds?
[Brian] No I’ve been missing it.
[Bob] Get ’em Brian, nice shot Brian. Nicely done. You had all the birds your way.
[Brian] Yeah.
[Bob] Nicely done.
[Brian] Thank you.
[BJ] Whoa, whoa.
[Bob] Oo, look at that. Stopped on a dime.
[BJ] Okay.
[Brian] Buddy gonna back him up.
[BJ] Whoa, whoa.
Alright guys listen, we’ve spent a full day at Southern Woods Plantation and I asked you this morning, when we got in here, dinner was awesome, okay, y’all enjoyed the night stay, but tell me, after a full day of bird hunting here, what do you all think now.
It’s awesome. I’ve never hunted South Georgia but I’d definitely tell everyone to come to Southern Woods Plantation. It is one blessed place and birds fly great and the people are fantastic here.
Awesome.
You just can’t believe the habitat. I mean, it’s the most beautiful, it’s like they used to hunt in the old days, you know, with pines and broom sage like this, it’s just unbelievable. Just doesn’t exist everywhere.
Well my mission is almost complete, okay. I’ve got you guys both to shootin’ a Browning 410 and the 725 and so I know that’s gonna be in both Brian and your future, okay. We then have got you with a cocker puppy on the list, okay, and I know your wife is already on board with that, okay. And rock is awesome, I know. That was an exception this morning.
It truly was, I mean, the first time that he actually flushed a bird and the first time he retrieved a bird, I shot the bird. So, I fell in love with him, right off. I mean, I keep going up on the price but so far he hadn’t decided to sell it.
Tell ya, I know, we may have to do an alternate plan here, but the other thing that I got to work on here is I got to put Chevy’s in driveways and I gotta get one, you gotta get a new one, okay, and I gotta get one in Brian’s. Are we gonna make it?
I think so. I’m gonna sell mine and I can buy yours.
Okay, we can make that happen.
And I’ll go buy it before he has to buy that dog ’cause the price will go up on that truck ’cause he’s gonna try to make up the difference to get that dog.
There you go.
And the price keeps going up on the dog ’cause you had him in your arms the day he put him on camera so he’s now a star.
See, now he’s a T.V. star.
That’s right.
Oh my gosh guys. I just wanna tell ya both how appreciative I am and honored to have you guys as my wing men today on the show. That’s what our show’s about is showcasing guys like you that have that passion, who have grown up this. And I know, Brian, all the things that you do in the legislature both in the state of South Carolina and at the national level on the caucus, is just instrumental in preserving what we do. Buddy, you with your former directorship as the Director of Parks Rec. and Tourism, I mean, tourism, that’s your life and it still is. And both of you guys, it’s just been an honor and privileged to have both of you all.
Oh, thank you so much for inviting us.
Absolutely.
We couldn’t have had a better day.
We can’t have a better spokesman in South Carolina than you for the Great Outdoors, I mean, you televise and showcase what we have across this country and you’ve always been a friend of the outdoors whether it’s fishin’ or hunting and as far as the Association of Sportmen’s caucuses, you always do a fabulous job with helping us to promote our cause and teach folks the Great Outdoors is a wonderful place. Walk out the door and just experience what God created.
You’re absolutely right and guys with that I’ll tell ya. Folks, as I always like to say, the outdoors is my passion. I know it is for these two guys. We will see you right back here again next week and we want the outdoors to be your passion too. Next week Bob Redfern’s Outdoor Magazine is gonna be somewhere around the country. We’ll see ya then.
Santee Spring Fishing (Extended)
This is an extended version of Bob’s trip to Santee with guide Stevie Pack from last year. Bob and Stevie hook several large striper and a fat catfish or two.
Full Transcript
[Narrator] Coming up this week on Bob Redfern’s Outdoor Magazine. Bob is striper and catfishing on Santee Cooper Lake system with guide Stevie Pack. Also on this week’s Sportsman’s Table we feature a duck breast recipe. Stay tuned for this and a whole lot more, and it begins right now.
This one right there! What I thought of this thing, he might have been a jake. Fish on!
[Man] Doubled up, doubled up, man!
There’s one right there, come on.
Hang on there.
There he is, right there.
Let me reel it.
Reel him out.
Let me get him outta there, Bo.
You got him?
Oh man!
Yeah, that’s him! That’s him! Look it there.
Woo, man!
Good start!
Well, folks, welcome to our show this week.
That’s a good start!
It’s our early mornin’. Stevie Pack from Pack’s Landing down in Santee. It has been a long time–
Oh, nice one.
Since we, oh yeah, look at that. Look at that, would you? Nice stripe. Now stripe are comin’ back.
Yep, they’ve spawned out.
In Santee.
[Stevie] Boy, they’re comin’ back down the river is what I’m saying, these have spawned out.
[Bob] I’ve referred to stripers are back in Santee!
[Stevie] Man.
[Bob] You guys have done a great job with the fishery down here. Look at that.
Look it here.
[Bob] Wow!
Huh?
Man oh man! Stevie, wow!
That little hook’s harder to get out than them big ones.
[Bob] Yes sir. Do you need my pliers?
[Stevie] I got him.
You got him? Now man, look at that. Oh my goodness.
He’s probably 25 inches.
Look at that, wow, let me hold that thing.
Get him in there right there.
Got ya, all right.
Oop!
And he’s gone. That’s it, let him go, man. That’s okay, he wants to go back out.
Let’s get rigged up and catch another one.
Here, man, here, wipe your hands. All right! Well, folks, listen, I tell you what. We have been on a lot of water. Haven’t been on Santee for probably 10 to 12 years, I guess, Stevie.
It’s time you come back.
Exactly, well, you know, and this guy right here, he has fished this his whole life since he’s been about, well, probably three or four. Started Pack’s Landing, his daddy did, back in the ’30s.
Grandpa.
When the lake was– And your grandpa, yeah. I mean, man, and when they built this lake in 1942, the Packs were here. And I will tell ya, you have been fishin’ it ever since. And I don’t believe I have ever heard of a reputation of a guide than the Packs family. You guide, your brother guides. Tell me just a little bit about, while we’re waiting on another hit here, tell me just a little bit about the landing and what you guys service the fishermen down here who come far and wide to fish not only stripe, but blue catfish, largemouth bass?
Well, the story there, we got a nice little tackle shop there. We keep the basics, just what you need. We can’t keep all that tackle everybody needs in there. But we got all the basics. So when you come, if you need something, we got it.
Got ya.
And as far as guidin’, it’s pretty simple, just call us up and come on. The main spawning run up here is March, April, May, June.
Okay.
So they’ll go up the rivers, 50 miles on up, either Camden or Columbia and they’ll spawn, then they’ll come back down. March you’re gonna catch a nicer fish. They got the big old bellies. That fish will probably weigh three more pounds in March.
Yeah, exactly, yeah.
Fat, probably been a bigger tug too. But it’s slow. If you catch three, four fish up here, most fishermen are happy.
[Bob] Oh sure, yeah.
And then you can mix catfish in with it. And of course we got shellcrackers, brown, and the bass have been off the charts here. But I’m just mainly striper and catfish.
I will tell ya, folks, listen, go to Bob’s Top 16 on our website, bobredfern.com. You will find this guy and his brother and all of the crew down at Pack’s landing at Santee, Pinewood, South Carolina. Okay, let’s do this.
Let’s see if we can catch another one.
A little less talk and a little more walk. Oh, look at that!
Watch that draw right there.
[Bob] All right, got ya, hang on.
That’s a good one right there, buddy.
Let’s dance.
He’s tangled up here.
Uh oh, okay, hang on now.
Might get the rods up in the a minute.
Hang on.
It’s gonna be a keeper here.
Yes.
Well, it’ll being that keeper size range.
What do we got?
Oh thanks. Got it?
Hang on.
Hurry up, he’s gonna come off. He’s goin’ upriver.
You’re gettin’ all excited this morning.
If this don’t get you excited–
Get on it, brother, get on it!
If this don’t get you excited… Look at that one right there, bud. Look at that jump.
Ooh, wow! Wow!
Look at him. They’re pretty.
[Bob] Stevie, that thing is awesome! Yeah!
That’s a hammer.
Listen.
[Stevie] You gonna lip him?
[Bob] I’ll lip him!
[Stevie] I can do it all!
I know you can! You’re just like Paul. Hang on, I gotta get my glasses off here, I’m gettin’ old. Come here, fish! Come here, man, come here. Hooked just the way he’s supposed to with that Fusion circle hook. All right, come here, come here. Ah, don’t do that. Nah, don’t do that, don’t do that! Nah! Don’t do that! Huh!
Too bad we’re not in a tournament. Just playin’!
Well I’m trying to take it easy! We’re gonna catch and release.
He wasn’t coming off anyway.
Hang on, get that thing off my–
Oh did they hook you too?
Oh you did, you’re gettin’ all excited. Look at that, he’s gone. Man, you did good.
All right, let’s get another one.
Woo!
[Narrator] Stay tuned! When we come back we’ll have more fishing from Santee Cooper. Bob Redfern’s Outdoor Magazine brought to you today by the South Carolina Department of Natural Resources. Life’s just better outdoors. By Berkley: catch more fish with Berkley fishing products. By Ranger Boats: still building legends one at a time. By Browning Ammunition. Browning: the best there is. And by Southern Woods plantation: a place where the grandeur of times past can still be experienced today.
Fish on, Steve!
You got him!?
Fish on, brother!
You got him?
Yeah, man!
Let’s get him!
I got him, I got him! All right, Stevie, now look, tell me–
Look here, I’m getting ready to catch one, I got one too!
You got one, get it!
I’m comin’ behind you! I got one on too! Clear the room, give me some room.
[Bob] Oh I got you now, I got you.
I think mine’s bigger.
Oh!
Oh I gotta go under you.
[Bob] All right, go ahead, let’s dance.
[Stevie] Did the dance. Look it there.
[Bob] Let’s dance.
Oh they’re gonna try to cross all these lines up.
Goodness! And you know what’s so unique about this spot is this is just a little cut right here off the main river. Look at that, oh my goodness.
That one’s spawned out.
I’m just playing.
He went and did his job.
[Bob] I’m just playing mine.
I had to clear him before he tangled everything up.
Look at this, look at this, wow! Folks, we have literally been here 15 minutes and just got these four rods in the water, and they are just absolutely tearin’ it up. Okay, we’re fishin’ bait this morning. Blueback herring or shad?
Threadfin shad this morning.
Threadfin shad.
The saltwater herring are gone.
Threadfins?
That spawned out in March and took off.
Come here, come here.
While you’re doin’ that I’m gonna get a bait out.
Yeah, do that, Bo. Look at that. And folks I wanna show ya right here with this Berkley Fusion circle hook. It goes right in the upper lip and you can get ’em right outta there very, very easily. Doesn’t hurt the fish. At all. And I’m just gonna grab it just for the sake of… I don’t wanna hurt him. Come on, get outta there now. You are hooked very good. But… Okay. There we go. Stevie, I’m tellin’ ya. Man, you’re all business.
That’s a beautiful morning!
It is, look at that, catch and release. Mm, man. Santee stripers, wow! Now tell me a little bit. I know that Santee stripers have been, there’s a major effort by DNR and all the guys who fish here, like you, that have been behind restorin’ this fishery, okay?
It’s a tough job. It’s a little to deep to get into, but they’re tryin’, we’re tryin’, everybody’s tryin’.
Well I mean I think it’s good for the area but the stripers went away a little bit. Of course they’ve changed the limits and they’ve done all that they can do, so.
Yeah, there were other things too, like the Rediversion Canal, rerouting the water. There’s a lot of stuff that went into it, okay? These fish used to come through the lock doors, they were saltwater fish. All of ’em. We’re stockin’ a lot of fish now.
Got ya.
So it’s gettin’ a little bit like some of the other lakes, a put and take lake. But you see they’re doin’ well.
They are doin’ well.
Nice outcome.
That’s what I’m talkin’ about, yeah, man.
We’re getting some bigger fish coming through the lock doors too, so I’m saying, with that combination it could be back. ‘Cause Santee, you know, was one of the first lakes that saltwater fish would come into and they actually stopped the fish behind the dam and stocked all these lakes in the United States with fish from right here in Santee. Santee started it all. If you read the history on it, it’s there.
Well, and the history of the Packs family, you guys have been here since the beginning! That’s what’s so unique.
[Stevie] That’s why I can’t quit.
I know!
Gotta do the old drill.
[Bob] Yeah, man. Don’t do that!
Come back around here. Ah, he’s comin’ back this side.
[Bob] Yeah, I’m clear. I can get the others outta the way.
I think we’re good.
[Bob] You good? Make sure that thing is still alive.
Come here, baby!
[Bob] You got him? All right, man.
[Stevie] This is gonna be a nice one too.
[Bob] Yeah he’s a nice one. I can get that one outta the water if you want.
You might as well.
[Bob] Okay, hang on.
[Stevie] Well, if you go under me I’ll be good.
All right, yeah.
You might catch one while you’re holding onto that one.
I got you.
That’s gonna be a chunker.
Another double! Get another double.
It looks like a chunker.
Wow! I’ll tell you what–
I’ve seen babies roll better.
Mmhmm.
[Stevie] Oh yeah.
[Bob] That’s a good quality fish right there, wow!
[Stevie] That’s an old chunk!
[Bob] Yeah it is, oh, I’m tellin’ ya. Uh uh uh! Wow!
[Stevie] Come here, baby. Easy. I got ya. Yes sir! Oh, he gone!
[Bob] You did good, all right. Here, let me get ya some more bait here, brother.
[Stevie] That sucker was strong.
Yeah he was!
Thank you.
That was at least, a what, 20…
He was probably 25, 26.
26, yeah. You cannot argue with that in the least. All right. Get a fresh bait, put it on this one. Lift up. Hey, they’re goin’ in spurts here.
[Narrator] When we come back, we head to The Sportsman’s Table for a South Carolina-certified duck 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.
Welcome to Chive Blossom Cafe. This week on The Sportsman’s Table, my guest chef today is Elvis Johnny. He is the chef at Bistro 217 in Pawley’s Island, and he’s got a great duck recipe that I know you guys are gonna wanna, well, they’re gonna wanna cook this at home, aren’t they, Elvis?
Yes, absolutely. Absolutely.
Yeah, okay! I can’t wait, let’s get started.
All right, so we’re using a different technique today. We’re gonna do a duck Seville.
Ah, okay.
So this is a piece of duck breast that we have seasoned, vacuum-packed. Over here we have this tool is called the Joule. A Seville machine. It’s very popular, people are buying those at home and using more and more. So hopefully this is a recipe they can play with at the house. So they take a vacuumed meat or the fish and then heat it up in the water.
Absolutely, so this is at 133 degrees. We’re gonna cook it for about an hour. Of course I have precooked this for us. So we’ll put that in there, it will cook for about an hour, it will be perfect medium rare. So afterwards we’re gonna take it out and then sear it in a pan over here so that we can get the nice colors on there.
Yeah, okay.
We definitely need that.
Okay.
Okay. Today we’re gonna serve some sweet potatoes, some baby bok choy, and a nice Asian sauce. I’ve had to use a little bit of ginger and soy sauce.
Oh, this is awesome.
All right.
Okay.
Let’s get started. So we open the bag. Over here.
And that thing’s already been cooked.
Oh yes, this is perfectly cooked. Put it in the skillet. We’ll add a little bit of butter there. Not too much, just a little bit.
[Bob] You know things taste so good in a cast iron skillet.
[Elvis] Absolutely.
[Bob] And I could tell that thing’s only been wiped out too, so all the flavors are in there!
Absolutely. Okay, so over here have some sweet potatoes. Very traditional from South Carolina. Little bit of sugar, butter, cook ’em in the oven for about an hour or so, they’re perfectly tender. We’re gonna put those in there too because we only– Whoop, there we go. We wanna take out the flavors from the duck.
Good flip.
[Elvis] Absolutely. It doesn’t happen all the time like that, but this time.
[Bob] Ah, there you go. And if you want a copy of Elvis’ recipe, folks, just log onto bobredfern.com.
[Elvis] Absolutely, okay, here we have some nice bok choy. That has been blanched. We’re just gonna sear it a little bit here. We’ll start with the sweet potatoes. Lay ’em on the plate.
[Bob] Oh wow. You know, and sweet potatoes are, really they’re good with anything.
Absolutely, I mean I never ate sweet potatoes before I came to South Carolina and let me tell you, they’re one of my favorite foods ever.
Oh wow!
I love sweet potatoes.
Well that’s a story in itself! And as we always say, folks, here at The Sportsman’s Table, Elvis is in the building, huh? There you go. Woohoo!
All right, here we go. I love the contrast of colors there, you know?
[Bob] Oh yeah.
And okay, the piece de resistance. Here we go. Nice duck. You can cut it in different ways, I like to do it this way.
You know, duck breast is just, well it’s a great dish. And a lot of folks really don’t like it because they think it’s too gamey, but the way you’ve cooked it, it takes all that out.
Yes, absolutely, and I tell you what, this duck from South Carolina farms that we have in here, actually Charleston area, which is very, very close to us here, it’s tremendous, it’s awesome. And I don’t think it’s very gamey either, you know?
[Bob] No.
[Elvis] Here we go, a little bit of sauce. Okay, all we have in here is soy, ginger, sesame oil, and rice wine vinegar, with a little teeny bit of sugar. It’s great addition to this dish.
[Bob] Oh my goodness, wow. I tell you, you guys never cease to amaze me.
[Elvis] This is good stuff.
[Bob] That is good stuff.
[Elvis] All right, we have some black garlic here.
[Bob] Ah, the secret.
Absolutely. This will balance it a little bit. And you know, a little story in Japan, they use this for memory. People that have problems with their memory, they eat black garlic, helps them with it.
So I need to take some of that home.
That’s why I bought it. Because I needed it. Here we go, and ready to eat.
There you go, wow. That is a beautiful dish. I know it tastes as good as it looks. Elvis, I’m glad you came in the building.
Thank you very much.
Thank you, man, and listen, I tell you what, folks. If you’d like more great recipes, you can stop on it at Bistro 217 on Pawley’s Island. Stop in by the Chive Blossom Cafe, have some great South Carolina food, and logon to certifiedscgrown.com and you can see for yourself what’s fresh on the menu.
[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 brought to you today by Chevrolet: the official vehicle of Bob Redfern’s Outdoor Magazine. By the South Carolina Department of Agriculture. Buy South Carlina: it’s a matter of taste. By Pennington Seed: the leader in outdoor forage products. By Browning. Browning: the best there is. And by South Carolina Embroidery and Screen Printing. And by Back Woods Quail Club: offering Southern-style hunting, and an array of exciting and challenging clay target shooting sports.
He’s on!
Get him, Bob!
Fish on, Stevie! Fish on, Stevie!
Let’s finish up!
All right, man!
Let’s finish this deal!
Yeehaw! Oh, man! Oh my goodness.
I think it’s gonna be another cat.
I think it is. He’s kinda swirlin’ and twirlin’. Kitty cat, you hear him purrin’ coming to the top. That’s okay though, I’m tellin’ ya. Santee’s known, folks, for its blues and we’ve caught some very nice striper today, nice blue cats. And my guide and go-to guy, oh yeah! Man, that’s a filet or two right there, look at that. Man, listen, you clean him up, fry him there at the grill at Pack’s Landing.
[Stevie] We’re gettin’ ready to do that.
Ooh, wow! And them blues have been known to be caught outta here what, 75, 80, 90 pounds?
I think the record’s 110.
110, man!
We got a ways to go to get that.
Goodness! Yeah but that one right there’s a good eatin’ fish right there. You know what I like to hear about this? I just like to hear you grunt.
It might be old flathead.
I just like to hear you grunt.
Feels pretty good. Definitely bigger than that last one. Oh yeah.
Listen, I’m tellin’ ya, they’ve all been good today. All been good. You were able to get him?
I called it, flathead.
Let me just check, let me just check. Oh yeah! I think he might be the biggest kitty cat of the day.
Oh yeah.
Oh yeah. I know the folks ain’t seen him yet but that’s okay, they will in a second.
That is how well we can get him up here.
[Bob] Mmhmm.
You gonna lip him?
[Bob] I’ll lift him.
[Stevie] I’m gonna put him right in your hand.
[Bob] Yeah, man, there he goes. Get him over here. Come here, kitty. Kitty kitty kitty kitty!
[Stevie] Told you it was a flathead down here.
[Bob] Yeah you did.
[Stevie] Grab in that bottom lip there.
[Bob] Yeah, man.
[Stevie] Get him in the bottom lip, he won’t get ya. Right there.
Oh man.
They pretty, ain’t they?
[Bob] Yeah, they are, mmhmm.
[Stevie] They got the coolest color to ’em.
Man, I’ll tell ya. Man, he is a fat too.
How about it!?
Bo, I’m tellin’ ya, huh! You did good!
I try.
Well folks, that’s Bob Redfern’s Outdoor Magazine from Santee down here in beautiful Pinewood, South Carolina, Pack’s Landing, and one of the guys that owns this place, Stevie Packs, his brother Andy, they run this beautiful facility down here. If you haven’t come down to fish, you need to log onto bobredfern.com, go to Bob’s Top 16, logon and fish with this guy right here. ‘Cause I’m telling you, you will not be disappointed. If you haven’t been to Santee lately, it’s back, okay? Blues, stripers, bass, and we’re gonna do some more down here and I gotta thank you again, okay?
Absolutely. Absolutely.
And it’s just been a wonderful day. I know you’re gonna get back out on the water here soon, but you know, if folks do wanna come down here, what’s the best time? And let’s take just a couple seconds here. What is the best time to come down here for stripers?
For the stripers it’s generally March 1st through June 1st up here at Santee, on the upper end, as far as we can get up the river here.
[Bob] I got you.
We’re the last marina on the Santee system. And they’re goin’ up to spawn in March and then they’re comin’ back down and then they’ll move onto the lower lakes in March through June. Of course the shellcrackers, they’re bitin’ now. The bass has been phenomenal, largemouth, these tournament weigh-ins, it’s unbelievable. The catfish is awesome, always year-round. We catch catfish year-round, so. And it’s good.
Well folks, listen, I’ll tell you what. Again, as we always like to say each and every week, the outdoors my passion, I want it to be yours too. And I know you want it to be theirs.
Oh, absolutely.
Stevie, thank you so much. Folks, we’ll see you right back here again next week.
Enjoyed it.
On another episode.
North Carolina Duck Hunt with Terry Labonte
This week Bob is duck hunting on the South and North Carolina border at Buchanan Shoals. Joining him is former NASCAR champion Terry Labonte. On the Sportsman’s Table, we have a great South Carolina-certified recipe that features South Carolina cod flounder and South Carolina-grown collards.
Full Transcript
[Narrator] Coming up this week on Bob Redfern’s Outdoor Magazine, Bob is duck hunting on the South and North Carolina border. Joining him this week will be his guest, former NASCAR champion Terry Labonte. Also, on this week’s Sportsman’s Table, we feature a South Carolina-certified flounder recipe. All this and a whole lot more, and it all begins right now.
Whoo!
Beautiful right there. What I thought initially, he might’ve been a jake. Doubled up, doubled up. Ducks. Them are ducks.
[Terry] They’re gonna be flyin’ everywhere.
[Bob] I’m tellin’ ya. Oh my goodness. Whoo.
[Terry] Just like it was yesterday when we come down–
[Bob] Oh man, woo ha. Alright Terry, come on man. Let’s get our stuff. Get our guns, get out, get ready. Well folks, welcome to our show this week. I’ll tell ya what. You’ve seen this guy on our program before. None other than legendary NASCAR champion Terry Labonte. You know Terry, I’ll tell ya. Now the last time I had you down here, we were poppin’ some quail.
We were, that’s right.
This time folks, we’re gonna go out, and we’re gonna see if we can’t down a mallard or two. It’s duck season here at Buchanan Shoals up in North Carolina and we’re not very far from Terry’s home. Not very far from the racetrack either.
We’re not far, yeah. It’s a great location here, so it oughta be a good afternoon.
Now listen, do you get to hunt ducks that often?
No I don’t. This is probably only about the third time I’ve ever gone duck huntin’.
You know, it’s awesome. I tell ya. I just love it. I don’t get to do it very often either.
It oughta be good. The weather’s good. I think there’s a lotta ducks down here so I’m lookin’ forward to it.
Well, I know they move very quick, so I just don’t want ya…
Are they quicker than quail?
Eh, nah. Well maybe.
They’re bigger, though.
Well listen, I really appreciate you bein’ on our show this week. Hey folks, listen. NASCAR champion Terry Labonte right here, in the duck blind with Bob RedFern. Listen, on this week’s show… Man, we’ve just got some great action for ya. Great recipe in the kitchen. It’s just gonna be great. Now, gotta get our gear. Let’s head on out, huh?
Let’s go.
Alright.
Hello Daisy. Thank ya.
Hi Daisy, hi girl. How are ya? Yeah, yeah. Alright. Duck huntin’ folks, right here. Terry Labonte. Doesn’t get any better than that Jason Kiker. He’s on the calls, and Daisy’s gonna do all the retrievin’ for us. Y’know man, I tell ya what. It’s a pleasure to be with ya.
My pleasure.
Now, the only thing is, these are a little bit bigger than them quails, so they’re not gonna be as hard to hit, I hope.
That’s good.
-That’s good.
‘Cause those quail down here are fast.
Yeah man. A’ight. Take him. Nicely done. Nicely done. Woohoo! That’s what I’m talkin’ about, huh? Yeah.
[Terry] I hit that first one.
Yeah, tell it.
But he kind of, he still–
[Bob] You know what it was Terry? It was the mojo duck.
It was a mojo–
It was a mojo.
That’s what brought him in here?
Yeah. Well, there’s one hen. There’s some more upcomin’. Nice shot, Terry. Nice shot, Terry. Woohoohoohoo, whoo! That deserves a, bump one out man. That was a good shot. Wow.
[Man] A great shot.
[Bob] That was a great shot. That’s my partner right there. Terry Labonte, huh? I’ll tell ya, that’s my partner. A’ight Daisy. Gah. They’re smokin’. Okay folks, at our behalf, okay, and Terry aint’ gonna say a word, them things are, we’ve got about 20 mile per hour winds out here so when them ducks get behind, I mean it’s almost like the wind’s pushin’ their tail, huh? And you ain’t sayin’ nothin’.
No I’m just missin’ it.
[Bob] Here they come, comin’ at ya bud. Can you get him? Get him, get it, get it. There we go. Alright, one outta two ain’t bad. Yeah, he’s down. Whoo! Let me tell ya somethin’.
He was right in the sun–
They didn’t know what they were gonna do.
No, I know. He was right in the sun.
Yeah, right there, yeah, I know.
Here’s another one.
Every good duck hunter’s gotta have an excuse.
Yeah, yeah. Well I picked it up from my other duck hunt.
You picked up some tips.
Yeah, yes. Make a list of excuses.
So when the car ain’t runnin’ right or you ain’t got it adjusted right, there’s always gotta be somethin’ wrong.
Oh yeah, yeah.
It ain’t the driver.
No, no.
Alright, yep. There’s two of ’em out.
Oh crap. He come runnin’ from behind us.
Here, here, here.
[Narrator] Stay tuned for more Bob Redfern’s Outdoor Magazine, as we have more duck hunting from the Carolinas. Bob Redfern’s Outdoor Magazine is brought to you today by Chevrolet, the official vehicle of Bob Redfern’s Outdoor Magazine. By the South Carolina Department of Agriculture. Buy South Carolina. It’s a matter of taste. By Pennington Seed, the leader in outdoor forage products. By Browning. Browning, the best there is. And by South Carolina Embroidery and Screenprinting.
[Bob] Nice shot, Terry. Alright, yeah man. Woohoo. Now that’s what I’m talkin’ about. You a mean machine with a shotgun, huh? That’s good to go. Whoo, yeah! Plus your hands are cold. You wanna borrow my glove?
Nah, I’m good.
That was a good shot. Awesome shot. I didn’t think that thing would come this way. Plus, what a good shot, the camera over the shoulder. We couldn’t make it any better than that. Yeah, there you go. See?
You get all that? Yeah, I thought that bird’s gonna–
I know. That thing was right on the deck. I mean, I’ll bet it wasn’t… Well, you know, when the wind’s blowin’ like this, these birds want to go down, period. I mean, they’re comin’ outta the river over there behind us. They’re tryin’ to get in here before this weather comes in. There’s Daisy. Oh yeah. Let’s see it, though. Yeah. Oh, nice. Nice drake mallard, yeah. There we go. Mm hmm, okay. That’ll be on your grill this summer, Terry.
Thanks to Daisy goin’ and gettin’ it.
Thanks to Daisy, that’s right. Yeah, I’d hate to think we had to wade out there and get him.
Yeah, I know.
That would be ugly today. Here they come. Gah, we may have done that one too early. Oh well. Terry, you can’t get every one of ’em, you know?
[Terry] I know it.
[Bob] They were comin’ at us, too. You know Terry, as we’re waitin’ on the next wave of ducks here, okay, I wanna tell you somethin’. This guy can shoot. Amongst other things. Listen, I know you’ve got land and a ranch in Texas that really is your passion down there, but tell all the folks out there what you do in the fall and the winter, because you’re a big deer hunter.
Oh, I love deer huntin’. I wouldn’t call myself a big deer hunter. I think I like lookin’ at ’em more than I do huntin’ ’em, but we have a place down there and it’s a lot of fun. I really enjoy goin’ down there and we’ve really tried to manage everything on the ranch as best we could. That’s kinda my passion, I guess. I really enjoy doin’ that. Love the outdoors. Just nothin’ gets you more excited than seein’ a really nice big whitetail.
What’s the biggest buck Boone and Crockett size that you’ve taken since you’ve retired?
I’m in the 170’s, I guess. You don’t see those every day. A lot of people say that they have a lot of ’em, but on our place you don’t see ’em every day, that’s for sure.
You know, a lot of folks don’t get the opportunity to even, let alone shoot one or to even see one.
I love lookin’ at ’em. That’s what I enjoy doin’ durin’ the winter and goin’ down there and spendin’ five or six weeks at a time and gettin’ up and goin’ out deer huntin’ every mornin’ and every afternoon. Just seein’ what you can see, y’know?
Well do you get your brother Bobby out to join ya every once in a while?
Yeah, he does. He certainly does. He comes out there and his son Tyler really enjoys it, and he is our varmint expert. Yeah, if you have any extra bobcats or coyotes you wanna get rid of, he’s the man on that. He puts a hurtin’ on ’em, but he enjoys varmint huntin’ and of course we’ve got plenty of hogs down there in south Texas and they’re fun to hunt, too.
Well, I tell ya what. It’s always a pleasure to be with ya, and I’m just kinda glad that I get to share the opportunity to do a little quail huntin’, a little duck huntin’ at least. and of course we’ve got some birds in the background there. Hey, again, this guy can shoot. He knows what he’s doing, not only behind a race car, but he know behind a shotgun. Listen, I tell ya what, that ol’ wind’s blowin’.
It is cold.
Daisy says, “Shoot me down another duck.”
[Narrator] Stay tuned after commercial break. We head to the Sportsman’s Table for a great South Carolina-certified recipe that features South Carolina cod flounder and South Carolina-grown collards. The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out of state, be sure to buy South Carolina-grown meats, vegetables and fruits. Make sure your food is South Carolina-certified. It’s a matter of taste.
Welcome to the Sportsman’s Table. This week we are at beautiful Murrells Inlet, South Carolina. Wicked Tuna restaurant, right here along the coast. It’s a beautiful, beautiful place to come, and my guest chef today is chef instructor Tom Mullally with grand Strand Catering, right here in Myrtle Beach. Tom.
Bob, always a pleasure.
Well it’s a pleasure to have you as well. You know, Strand Catering is just a great thing you do,
15 years.
But I think you provide so much great food for everybody. What do you got for us this week? We’re goin’ local all the way, Bob, how we always do. We’re at Wicked Tuna, so we’ve got the ocean there in front of us. We need to do some fresh, local flounder.
Oh wow.
Quick sear.
Okay. You know, Tom–
No bland food allowed?
Folks all over the country watch our show and they love these recipes you guys do, and we love certified SC-grown produce and local stuff but, if they’re not along the east coast, can they substitute this fish?
Oh definitely. Definitely. Any personal preference. Grouper, red snapper. Up north, haddock, cod. Whatever your personal preference may be. That’s what I love about food, Bob. It’s just endless.
You bet.
Dependin’ on where you’re at, dependin’ on product availability, you can put somethin’ together. So as our fresh, local flounder’s searing, I’m gonna start our plate.
Okay.
Local greens here. This is actually local kale from one of our farmers. Us chefs have a deep respect for farmers and fisherman. Where would we be without ’em?
[Bob] There ya go.
[Tom] A little red island peas here. A little carrot, celery and onion in there. In order to be a chef, you have to be a chemist. You have to coincide those flavors together. That’s what we do. This is local South Carolina rice. That’s a rice cake.
Okay.
Alright, our flounder’s searing nicely. Nice little golden brown action on there.
[Bob] And you know, one of the things that you guys like to stress out is don’t overcook the fish.
[Tom] Correct. There’s nothin’ worse than dried piece of fish.
[Bob] That’s true.
[Tom] Nothin’ worse than that. Let’s give it a minute and we’ll be able to put it on our plate real soon. We’re gonna garnish it up. A little carrot here. Feed the eyes first, Bob. We’re gonna get a little color goin’.
[Bob] Okay.
[Tom] We’re gonna top it off with some fresh pickled, local peppers and shallots and we’re gonna drizzle a little basil sauce and our dish will be complete.
Listen, here the sun’s shinin’, the ocean is right there, we’re at Wicked Tuna, I mean listen.
Doesn’t get much better. Do you love your job or what?
I do man.
I love mine.
I know.
Gotta love what you’re doin’. Alright Bob, let’s finish our dish.
[Bob] Oh wow.
[Tom] Fresh, local flounder over our fresh, local greens, red island peas, rice cake, and we’re gonna hit it with a little basil oil right here.
Oh wow. You guys have always got a…
We like squirt bottles
That’s right, it’s always a finish.
That’s it.
There you go. Wow. Mm.
[Tom] Looks good enough to eat.
[Bob] Yes sir, it does.
[Tom] Top it off with a little fresh-squeezed lemon, and then after that we’re gonna hit it with some fresh, local pickled peppers and little shallots. Boom, our dish is complete.
[Bob] Man, does that not make the meal? Make the day? Tom, always a pleasure having you on here. Folks, remember. Buy and eat local. It’s a matter of taste. Log on to certifiedscgrown.com and see for yourself what’s fresh on the menu. We’ll see you right back here gain next week on another recipe on the Sportsman’s Table.
[Narrator] To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com. Buy certified South Carolina-grown products. It’s a matter of taste. Bob Redfern’s Outdoor Magazine, brought to you today by the South Carolina Department of Natural Resources. Life’s just better outdoors. By Shakespeare’s Ugly Stik GX2 rod. Ugly Stik, America’s strongest, most sensitive rod. By Ranger Boats. Still building legends, one at a time. By Browning Ammunition. Browning, the best there is. And by Southern Woods Plantation. A place where the grandeur of times past can still be experienced today. Chevrolet presents Bob’s Top 16 Outdoor Destination of the Week, a look at the best hunting and fishing destinations in the United States. Each week, Chevrolet will feature a new hunting or fishing destination in conjunction with Bob Redfern’s Outdoor Magazine, and Bob’s Top 16. It wasn’t always this way, but within a long cast of the nation’s capital flows a river holding one of America’s best bass populations. The Potomac River in the early 1970’s was polluted, but the river which forms the border of Virginia and Washington, D.C. was cleaned, and its vast population rebounded. Some veteran tournament bass anglers say the Potomac is as good as any bass water in the country. They put it on the same level as lakes like Guntersville in Alabama, Sam Rayburn in Texas, and Florida’s Okeechobee. While the Potomac isn’t trophy bass water, it regularly gives up five bass daily limits. On good days, fishermen report 50 bass catches, and biologists say the river bass population has increased 50% from just over a decade ago. And the fishing scenery is stunning. Anglers regularly cast for bass within site of the Lincoln Memorial and Washington Monument. Anglers often catch large bass in the Columbia Island yacht basin, home to the Pentagon. Large mouth and small mouth bass are landed within sight of the Watergate Hotel and the Kennedy Center for the Performing Arts. For information on fishing the Potomac, contact the Virginia Commission of Game and Inland Fisheries. Log on to www.dgif.virginia.gov for more information. For more destinations, be sure to visit bobredfern.com and click on Bob’s Top 16. And to get to your next destination, go online at chevy.com.
Yep, he’s down there.
[Terry] I think I wounded him.
[Bob] I think you did. You did. Yeah, alright, woohoo. Yeah man. There’s still two high right there. Gonna get reloaded. Yep, they’re comin’ back. You see ’em high?
[Terry] Yep, yeah, yeah, yeah.
[Bob] Is Daisy back? Oh Daisy’s back. Is that the one I just got? Yeah. Nice. Nice drake mallard there. All right. You know the power of 20 gauge. You know Terry, I’m not a wimp, but lemme tell ya somethin’. I went to this new Winchester SX3 Waterfowl 20. Man, it’s good on the shoulder. Get him. Take him Terry. Outta range. I just couldn’t touch him.
That one didn’t count.
[Bob] I just couldn’t touch him. I tried. I tried to help ya out.
[Terry] I shoulda put them 3 1/2’s in.
[Bob] Yeah. Terry, let me get outta here first. The sun’s settin’, it’s cold, it’s time to go home. C’mon.
Let’s go.
Let’s go to the Ranger and get on back to the clubhouse. I think they got supper.
Okay good, sounds good.
Yeah man.
Plus, we got our limits. Jason and Daisy have done their business. I tell ya what, this water is cold.
Yes it is.
Whoo! I can tell the rest of ’em ain’t got their limits. Listen Terry, I gotta thank you. It’s so much of a pleasure to have you here at Buchanan Shoals. Folks, I tell ya what. NASCAR champion Terry Labonte right here. Bob Redfern’s Outdoor Magazine. It don’t get any better than that. Get him in a duck blind, get behind a over and under shotgun shootin’ quail. Listen, it is always a pleasure. Thank you so much for bein’ on the show.
My pleasure.
I enjoyed it.
Until next year. You comin’ back?
We’ll do it again.
Alright, let’s go to the truck. Come on man.
[Narrator] Be sure to catch more of Bob Redfern’s Outdoor Magazine by visiting online at bobredfern.com. Go to Bob’s Top 16 and plan your next outdoor adventure with the same outfitters you see on the show each and every week. Looking for cooking ideas for your next meal? Then be sure to visit the Sportsman’s Table and see all the new and past recipes from some of the best chefs in the southeast. If you missed an episode or just want to look at a past show, cooking episodes or special features, then become a subscriber of Bob Redfern’s Outdoor Magazine’s YouTube channel. Stay connected online with Bob Redfern’s Outdoor Magazine at bobredfern.com.