[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.