Author Archives: BROM

Baked Chicken | The Sportsman’s Table

Chef Spencer Williams from Hook and Barrel Restaurant shows how to make baked chicken with whiskey cream sauce, featuring pan-seared chicken, caramelized apples and onions, a creamy bourbon sauce, and Carolina Gold rice, all finished with a choice of fresh garnish.

International Culinary Institute of Myrtle Beach

Hook & Barrel Restaurant

Baked Chicken with Whiskey Cream Sauce

Prep chicken pieces by seasoning and pan-searing skin-side down until golden.
Bake chicken in the oven at 450°F for 10–12 minutes until cooked through.
Caramelize onions and apples in the same pan, adding a pinch of salt.
Make the sauce by deglazing the pan with bourbon, then adding chicken stock and reducing by half; stir in cream and combine with part of the caramelized onions and apples.
Serve by plating chicken over Carolina Gold rice and topping with the whiskey cream sauce; garnish with remaining apples, onions, and green onion or parsley.

Hyatt Farms Shooting Complex

Follow Bob as he experiences a thrilling day of target practice across pistols, rifles, and shotguns at Hyatt Farms Shooting Complex—a premier shooting destination in North Carolina’s backcountry!

Hyatt Farms Shooting Complex

Red Wine Poached Pears | The Sportsman’s Table

Step into the kitchen with Bob and ICI student chef Julia Caldwell as she returns to the Sportsman’s Table to prepare Red Wine Poached Pears, a sophisticated dessert perfect for any occasion.

Barbeque Shrimp | The Sportsman’s Table

Chef Ed Dombrowski from Lee’s Farmers Market shares a delicious twist on classic barbecue shrimp. Learn how to make a New Orleans-style barbecue shrimp bruschetta with a rich, garlicky lemon sauce, not your usual tomato-based barbecue. Perfect as an appetizer, this recipe combines plump shrimp, vibrant herbs, and a zesty sauce served on crispy ciabatta with herb cheese and fresh veggies.

Quail Hunting With Friends

Bob is at Southern Woods Plantation this week for an exhilarating day of quail hunting! Featuring special guests Richland County Sheriff Leon Lott and former Senator Thomas McElveen, this episode captures the excitement and camaraderie of upland bird hunting in the scenic southern woods. Watch as expert guide Hannah Johnson skillfully commands her well-trained bird dogs, helping the hunters track and retrieve quail amidst towering pines.

Georgetown Summer Fishing

Join Bob and Capt. Tommy of Georgetown Coastal Adventures for exciting summertime red fishing in the jetties off Georgetown, South Carolina. Plus a visit to Dreher Island SC State Park and a fresh triggerfish recipe from Chef Henry Ford.

Book your next trip with Capt. Tommy.
Georgetown Coastal Adventures

Blackened Triggerfish Alfredo | The Sportsman’s Table

Chef Henry Ford, owner of Seven Seas Seafood in Murrells Inlet, shares his recipe for Blackened Triggerfish Alfredo: fresh local triggerfish, coated generously with blackening seasoning, crisped to perfection in a hot skillet, finished with a squeeze of lemon, and served over fettuccine covered in a homemade Parmesan Alfredo sauce.

Seven Seas Seafood

Iron Mountain Sporting Clays

This week, Bob showcases Iron Mountain Sporting Clays in Kodak, Tennessee. This premier shooting facility offers diverse target arrays, expert instruction for all skill levels, and a family-friendly atmosphere nestled in the Smoky Mountains.

Iron Mountain Sporting Clays

Seared Pork Belly | The Sportsman’s Table

Bob highlights ICI student chef Lacy Rogers who demonstrates a quick and flavorful seared pork belly recipe with demi-glaze, served alongside creamy mashed potatoes and glazed carrots.

Beef Tenderloin | The Sportsman’s Table

Quick and easy but elegant supper idea a seared beef tenderloin.
A beef tenderloin dish is prepared by Chef Tom Mullally of Strand Catering at the International Culinary Institute in Myrtle Beach. Using the “chain” cut from a whole tenderloin, the meat is seared to seal in juices, finished in the oven to a mid-rare doneness, and served with roasted Yukon Gold and red potatoes, along with mixed vegetables. A red wine sauce completes the plate, highlighting Chef Tom’s emphasis on flavor, presentation, and professional cooking techniques drawn from nearly four decades of experience.