2015 was a huge year for Bob in the outdoors. This week we take a look back at the Best of 2015, and we have something for every member of the family! Destinations around the country that feature the best of the best, and if you’re planning a trip be sure to check out our Top 16 List for guides and services featured on our show!
Don’t miss this week’s program to make your pick of where to go in 2016!
This week will be Bob’s first fishing trip to West Point Lake just outside of La Grange, Georgia. Bob will be guided by 30 year veteran of the lake James Jordan. Bob will launch out of Highland Marina in LaGrange Ga., and will be in search of the famed West Point Lake striper. West Point Lake is an ideal location to catch a variety of fish while enjoying beautiful breath taking scenery just a short drive from Atlanta. Tune in this week to see Bob catch his first West Point striper.
This week Bob will showcase the South Carolina Law Enforcement Division of the South Carolina Department of Natural Resources featuring two time winning Officer Brian Welch, the Law Enforcement Officer of the year for 2014. Bob will try to get Brian on his first Bull Red Fish…. as well as a great recipe on the Sportsman’s Table. This is truly a show you will not want to miss!!
Bob is back in North Carolina this week featuring one of the premier upland bird and shooting sports destinations in the southeast. The Fork Farm features some of the best quail habitat in the country. Bob will be joined by special guest and owner of the Fork Farm, Jim Cogdell. Bob will also be featuring the new Browning Citori 725 over and under shotgun. Bird hunting & Browning shotguns…..It doesn’t get any better…. A show you have to see!!
This week Bob will be joined by two outdoorsmen and South Carolina Representatives Brian White from Anderson, SC and Mike Pitts from Laurens. Both Brian and Mike are avid outdoorsmen and will be discussing The Legislative Sportsman’s Caucus support of hunting and fishing throughout SC and the United States. Bob and his guests will be walking and talking behind pointing bird dogs at Backwoods Quail Club in Hemmingway, SC. Tune in for some great upland bird hunting action
This week Bob will be in the Lowcountry of South Carolina with Maddie Reeves on her first wild hog hunt. Maddie is a participant in 3 of SCDNR’s Youth Outreach Programs…. Youth Archery, Scholastic Clay Shooting Sports, and Take One Make One. Tune in and see if 10 year old Maddie can bag her first wild hog with a crossbow.
This week Bob heads to Ellerbe, NC to take Josh Waters, Marketing Director for the University of South Carolina Athletic Department on his first upland bird hunt. Bob and Josh are going to discuss Gamecock sports and chasing upland quail and pheasants at Dewitt’s Outdoor Sports in North Carolina!
If you like Upland Bird Hunting then this is a show you have to see!
Here’s a great recipe from Curry Martin – Aspen Grille!
Trigger Fish with Cow pea and Corn Succotash and Carolina White Rice
Trigger Fish
Heat skillet on medium high heat and add olive oil. Add seasoned trigger fish flesh side down. Turn heat to medium. Sear to golden on edges. Turn over and continue to cook until desired doneness. Approximately 3 minutes per side. Remove and rest
Carolina White Rice
Sautee onion and carrot until onion begins to sweat. Add chicken stock and rice, as well as herbs and bay leaf, and bring to a boil. Cover and reduce to simmer on low for 30 minutes. Rice should be al dente.
Corn and Cow Pea Succotash
Sautee onion, pepper and corn in butter on low heat until onion begin to sweat. Add cow peas wine and broth and simmer for 3 minutes. Season to taste and add chopped thyme.
Place rice in bowl. Place Fish on top of rice and smother with succotash.
Shrimp and Grit Ball with Tasso Red-Eye Gravy
(AKA Southern Shrimp Arancini)
Tasso Red-Eye Gravy
1# Diced Tasso Ham
2 Shallots –peeled and small diced
2 oz chopped Garlic
2 oz Oil
Sauté on Medium heat until shallots are melted in 3 quart sauce pot
Add:
2 quart Heavy cream
2 ½ oz Instant coffee (can sub out with 3 cups brewed coffee, but reduction time doubles)
Reduce to half volume (straining Tasso mixture is optional) Hold hot and serve
Shrimp and Grit Balls
2# Rykoff Sexton White Stone Ground Grits (cooked with 50/50 heavy cream and water as
instructed on package) Place on a lined sheet pan to cool in refrigerator
2.5# White Shrimp P&D (lightly season with S&P and roast @ 350f until just under done) —-
—Refrigerate and Cut to a Medium diced size after cooled
1# Butter (very cold and small diced or Box Grate)
1# Shredded Mozzarella Cheese
1# Shredded Cheddar cheese
10oz Sour Cream
4 oz Chesapeake Bay Seasoning
½ cup Chives
¼ cup Small Diced Shallot
2 tbls. Picked and Fine chop of Thyme
Place all ingredients in a large mixing bowl and Combine together by hand
(working quickly and cold helps the forming process)
Setup for Triple Breading Station
2# AP flour
12 eggs whisked with 4oz water
2# Panko (more as needed)
Roll Shrimp and Grit mixture into 2oz balls (makes roughly 64 portions)
And Flour – Egg – Panko
Refrigerate until needed and Fry @ 350f until Golden brown (about 3 mins.)
Bob is joined this week by two special guests. David Cartledge, President of the Military Vehicle Collectors and Museum of South Carolina and Larry Smith of White Lake Hunting Lodge in White Lake South Dakota. Bob will be featuring the MVCM as they support Veterans Week at Fort Jackson, SC., and Bob and Larry Smith will be shooting quail at Allen Brothers, a 2000 acre sportsman’s paradise in Bladenboro, NC, getting ready to head back to South Dakota for the fall 2015 season. This is show you gotta see!!