Bob takes a striped bass fishing trip on Lake Hartwell, South Carolina, with guide Zeke Bogs of Southern Obsession Fishing Charters. The day features multiple catches of hybrid bass using light tackle, including an exciting double hookup. Zeke discusses his journey into professional guiding and his passion for both freshwater and saltwater fishing. The trip emphasizes conservation with catch-and-release practices. Also, a scenic profile of Kings Mountain State Park, showcasing its recreational offerings like camping, equestrian trails, fishing, and a historic living farm experience.
Author Archives: BROM
Southern Woods Boys
This week, Bob is at Southern Woods Plantation in Sylvester, Georgia, where Bo Bartley and his cousin Sumner Davis—grandsons of the plantation’s founders—join seasoned guide Bradley Vaughn for a day in the field. The focus is on skill-building, safety, and tradition, as the young hunters work alongside trained bird dogs and learn from family mentors. Highlights include successful shots, discussions on turkey hunting, and the importance of preserving responsible hunting practices for the next generation.
Rainbow Trout Almondine | The Sportsman’s Table
Chef Billy Horner from Rustic Table in Pawleys Island joins The Sportsman’s Table to prepare a classic Trout Almondine. This episode walks viewers through the simple steps of cooking rainbow trout with sautéed vegetables and a flavorful almondine sauce.
Santee Catfishing from Packs Landing
Bob heads to Lake Marion, part of the Santee Cooper lake system, for a laid-back day of catfishing with guide Stevie Pack from Pack’s Landing. Using the Santee rig and live bait, the trip drifts through calm waters in search of blue catfish. From setting up the gear to landing multiple solid catches, it offers a clear look at the techniques and scenery that make this fishery special with the help of a seasoned local guide.
Shrimp & Grits Canape | The Sportsman’s Table
A new take on shrimp and grits as a appetizer.
Chef Dante Passeri of Passeribilities Catering in Myrtle Beach prepares Shrimp and Grits Canapes. This dish is described as a classical French appetizer with a Southern twist. The preparation involves frying stone-ground grits until golden brown to form the base of the canapes [01:05], searing jumbo shrimp seasoned with Cajun spices [02:41], and then assembling the dish by placing the shrimp on the grit cakes, which are brushed with hot honey [03:42]. The canapes are garnished with bias-cut scallions [04:27].
Hunting Southern Woods with Beretta
Tripletail Piccata | The Sportsman’s Table
Chef Ed Dombrowski from Lee’s Farm demonstrates how to prepare tripletail fish piccata. Tripletail is a mild and delicate fish. You’ll see the process of making the dish, which includes dredging the fish in seasoned flour, searing it, and preparing a sauce with ingredients like shallots, garlic, capers, and lemon. The finished dish is served with kale, gold beets, sun-dried tomatoes, and parsley.
Rodman Reservoir Bass Fishing
Bob explores the legendary bass fishing at Rodman Reservoir in North Central Florida. Bob and his guide Steve Niemoeller of the Florida Fishing Network reel in massive bass using different techniques and gear. Discover why this 13,000-acre reservoir is ranked among the best bass lakes in the US.
Reindeer Lake Fishing
Bob is on an exciting fishing adventure at Lawrence Bay Lodge on Reindeer Lake in Saskatchewan, Canada with expert guide Phil Engen. This episode showcases thrilling moments of catching trophy northern pike while discussing expert fishing techniques and the benefits of conservation practices. This Chevy Destination highlights the breathtaking scenery of Reindeer Lake and provides insights into lodge amenities, making it a must-watch for fishing enthusiasts looking for a bucket-list destination.
Low Country Grouper | The Sportsman’s Table
On this episode Bob showcases a delicious South Carolina-inspired dish prepared by Executive Chef Jef Cornelison, owner/operator of Inlet Prohibition in Murrells Inlet, SC. Viewers are taken through the process of cooking fresh local grouper with a simple cornmeal breading, avocado oil for frying, and a side of Carolina Gold rice “redneck risotto” and succotash. Chef Cornelison shares expert cooking tips and emphasizes the importance of using certified South Carolina ingredients for authentic, flavorful meals.
Corn Grouper with Sea Island Red Pea Succotash, Carolina Gold Rice Middlins and Fresh Herb Puree
Ingredients
- 1-8oz Fresh Grouper
Sea Island Red Peas
- 2cups Sea Island Red Peas
- 4 cups water
- 1tbsp Salt
- 1 Smoked Ham hock
Soak peas for one hour. Discard water, add enough water to cover peas. Add smoked ham hock and cook until tender but still firm. Drain and set aside
Sea Island Red Pea Succotash
- 2 cups of cooked Red peas
- 2oz of bacon or pork belly
- 1 medium sweet onion
- 1 small green bell pepper
- 2 Tbsp garlic, minced
- 2-3 sprigs of fresh Thyme
- 2 bay leaves
- 8oz IPA
- 2 cups vegetable stock or water
- ½ cup fresh corn
- Salt and Pepper
Sauté bacon or pork belly until crispy.
Add onions, peppers, garlic and sauté until you start to smell the garlic. Add beer and reduce by half. Add cooked peas, corn(if you are using frozen or canned corn, add it at the end), water, thyme and bay leaves. Bring to a boil and reduce to simmer. Simmer for 15 minutes, stirring often.
Taste and adjust salt. It is important to add salt at the very end as the components are salty and if you salt too soon it can end up salty.
Herb Puree
- 1cup tightly packed herbs (basil, cilantro, green onions, parsley. You can use what you like but bright herbs like basil work best with the earthy peas and seafood)
- ¼ tsp grated garlic
- 2 tbsp olive oil
Bring a large pot of water to boil, have a bowl of ice water ready. Add herbs for 30 seconds, transfer to ice water until cold. Drain and save ¼ cup water.
Add herbs, garlic and salt to blender and puree until smooth. Drizzle in olive oil like you were making a dressing
Rice Middlins
- 1 cup Carolina Gold Rice middlins
- Soak for 30 minutes. Rinse until water is clear.
- Add 2 cups water, bay leaf and 1 tsp salt
Bring to boil, then reduce heat and simmer covered tightly for 10-12 minutes. Remove and let stand for 5 minutes. Add butter, 2tbsp heavy cream and ¼ cup parmesan cheese. It will be consistency of risotto.
Assemble Dish
Season grouper with salt, pepper and dust with cornmeal.
Saute in olive oil or avocado oil (it has a higher smoke point so you can get a good sear) until gold brown, reduce heat to medium and cook for 2-3 minutes. Flip the grouper and cook for 4-5 minutes until flesh flakes easily. Set aside to drain.
Spoon a good portion of the middlin’s(we also call it redneck risotto!) and some succotash on a plate. Top with the grouper and put a tbsp or the herb puree to the side.
Cornbread is a good side!!