Tag Archives: duck hunting

Timber Duck Hunting

Our Chevy Destination this week is DeWitt’s Outdoor Sports in Ellerbe, North Carolina, a premier preserve for hunting and shooting enthusiasts. On this episode, Bob is timber duck hunting with guide Chris DeWitt. Strap on your waders and get ready for a great day of duck hunting.

DeWitt’s Outdoor Sports

Heartland Lodge 2025 (Part 2)

Bob is back at Heartland Lodge in Nebo, Illinois, for a thrilling duck and pheasant hunting adventure along the Mississippi River. Bob and his friends experience a “combo hunt” featuring duck hunting in the morning and upland bird hunting in the afternoon. The episode highlights the lodge’s exceptional accommodations, skilled hunting dogs, and hearty duck blind breakfasts.

Reelfoot Lake Ducks

Bob heads to Reelfoot Lake for some duck hunting with Garry Mason, where they also talk college bass fishing and we take a look at the new Mossberg 940 Pro Shotgun.

Blue Bank Resort

Georgetown Sea Duck Hunt

Bob heads to Georgetown SC for his first sea duck hunt and a NC duck hunt from the archives.

Georgetown Coastal Adventures

Dewitt’s Outdoor Sports

Best of 2020

Bob looks back at the best moments from 2020. Come along as Bob recaps some of the best hunting and fishing destinations of this historic year.

Segments featured in this episode:
- 1:40 North Carolina Smallmouth Fishing on Lake James, NC.
- 3:20 Charleston Big Bull Redfishing
- 5:10 Santee Catfishing
- 6:50 Summer Redfishing Georgetown, SC
- 8:10 Carolina Stripers, Lake Wateree, SC
- 12:38 Kansas Duck Hunting
- 13:45 South Georgia Quail, Southern Woods Plantation, Sylvester, Georgia
- 15:12 South Carolina Deer Hunt

Kansas Duck Hunting

Bob heads west to Norwich Kansas for some early winter duck hunting. On The Sportsman’s Table, we feature a South Carolina certified skirt steak recipe. Plus, a look at Browning’s new Cynergy shotgun.

Full Transcript

[Narrator] On this week’s Bob Redfern’s Outdoor Magazine, Bob heads west to Norwich Kansas for some early winter duck hunting. Also, on this week’s Sportsman’s Table, we feature a South Carolina certified skirt steak recipe. Plus, we take a look at Browning’s new Cynergy shotgun. All this and a whole lot more and it begins right now.

This has been a great day.

Shot this.

Look at that, wow. Nice.

[Bob] A flight behind us, Joey.

[Joey] Look, here, here.

[Bob] Rooster’s gonna get ’em.

[Joey] Come on, come on.

Woo!

Fetch him up, fetch him up.

Nicely done, bud. Perfect pair, man.

Good start to the morning. Hey, Travis, listen man, I’m telling you, woo hoo.

Best duck hunting we’ve had in a while.

Listen, it’s gonna be the best duck hunt I’ve probably had in my lifetime. Folks, we are in Kansas, just outside of Norwich Kansas, not too far from Wichita. We came in, drove all night long, 18 plus hours to get here. Travis Stevens, the property owner right here, man, I’ll tell you what, and we’ll introduce Joey Robinson from Sumter South Carolina. He’s got Rooster the dog. He’s going to get these first two ducks that we got down. I tell you what, man, listen I don’t know how Joey has kept this, Travis, as the best kept secret from me, and him only living 30 miles from me in South Carolina. Rooster finally got to work. Oh my goodness. One of the great things is you love duck hunting. You’ve got this thing just absolutely prepared to the “T”. Get ’em, Rooster, get ’em. Beautiful, wow. Two big ducks.

[Travis] Mine’s the black one. The other’s his brother. He has a brother. I don’t take ’em out together. He’s dominant over

[Bob] Is he really? Wow.

[Travis] He won’t even go get a bird ’cause he’s afraid Trigger’ll whoop his butt. Yeah, he’s just a big lover. Don’t sit still long enough either. That’s just how we want ’em to come in right there.

[Bob] I’m telling you, just like that. Golly, woo, man. What they’re gonna start doing is kinda just dropping in.

Just dropping in after this ice. You know, folks, when we got here early this morning, before dawn, the pond was water free out here, ducks on it. Come in early before shooting light and then as sun started coming up, again, as it always will out here, in three and a half feet of water in these sloughs and ponds, that ice will start setting in. We did good, Joey.

Y’all shot good. Let me see one of them hummers.

Getting old and .

Oh my goodness.

That’s a pretty duck.

That is a pretty duck, wow, beautiful. It don’t get no better than that.

[Narrator] Stay tuned, when we come back from commercial break, we head back to Kansas for more duck hunting action.

[Narrator] Bob Redfern’s Outdoor Magazine is being brought to you today by these following sponsors. Chevrolet, the official vehicle of Bob Redfern’s Outdoor Magazine. By the South Carolina Agriculture Department, it’s a matter of taste. By Browning. Browning, the best there is. By Wacca Wache Marina and Deck 383, located in Murrells Inlet South Carolina. By the Old 96 District of South Carolina, come discover the unexpected wonders. And by South Carolina Embroidery and Screenprinting. Your source for all your promotional product needs. Take it.

[Bob] All right, Rooster.

[Joey] Fetch him up.

[Bob] I tell you what, he was coming in a cupping in a hurry.

That was a good one. Good shot. Good shot.

They going to. Yeah, pretty duck right there now. Look at that one. Now that one’s a good mature duck there. Oh, he’s got two curls on the rear end, looky there.

[Joey] Fetch him up, fetch him up. Fetch him up, fetch him up, fetch him up, fetch him up.

[Travis] All he had to do was get ready to call in.

[Joey] Fetch him up.

[Bob] Oh, Rooster. Rooster needed something to do. Rooster needed something to do. Another one just like that one, come on. Look at that, wow.

[Joey] Get him!

[Man] Oh shit.

[Bob] I’d rather Joey done that than me.

[Joey] Good boy, good boy!

[Bob] Sorry, Rooster.

[Joey] Come on, buddy.

[Bob] Beautiful retrieve. Good boy, good boy.

[Bob] Look at that. He busted a little ice, too.

[Joey] Come on, bud. Come on, bud. Good boy, good boy.

Well, folks, we’re duck hunting in Kansas. I’ve got my two good friends here with me, Joey Robinson, he’s from Sumter, South Carolina and he’s trying to call his wife. It’s her birthday today. So, he’s trying to kill two birds with one stone. And Rooster just retrieved my duck. Nice retrieve, Joey, nice retrieve.

Thank you, thank you.

Oh, man, look at that. Kansas mallard.

Happy birthday, baby.

He didn’t even get the chance to take his mask off. What do you think? Woo, yes sir! All right!

It’s a little high, but that’s all right.

[Joey] He’s here, Rooster, here.

[Bob] Hey, Rooster.

[Joey] Rooster.

He’s hiding back there, Rooster. He’s hiding.

[Joey] Rooster.

Here’s another one.

[Travis] Another one right there, Joey.

No it’s not, nope, sorry. My eyes are playing tricks on me here. There he’s getting it. There you go, Rooster. There you go, buddy. You know, it’s funny, they’re not circling much. They’re just coming and dropping right on around.

[Travis] They all have moods just like everybody else.

Yeah, they do. That’s it. It’s a beautiful morning in Kansas. I got him, I got him.

[Travis] Them suckers didn’t wanna fall. Finally got that one right above my head.

[Bob] I can’t believe we missed that other one.

[Travis] Got both of them though, at least. He dropped right there.

[Bob] Oh, did he?

[Travis] I got him right above our heads.

[Bob] Oh, okay, did the dog already get him?

[Travis] Yeah, the dog got him.

[Bob] Oh, okay.

Good boy.

[Bob] Rooster got him, Joey.

Oh yeah.

[Bob] Well done, man.

Good shooting, good shooting.

[Bob] He’s coming in.

[Travis] Get ready, Bob.

Good job, good job. Down in front of the blind.

Boom! Nice calling, bud.

Good, good, good shot.

Can I get across to that dike, Travis?

Huh?

Can I get across to that dike?

It’s shallow right here. You can go straight right there. Let me take my gun in case . Good shot.

I tell you what, he was going. He was headed away, man. The Wicked Wing.

Fetch him up. Here, fetch him.

Oh my goodness, come here, Rooster. You got my duck, buddy. Woo, yeah, you got my duck!

Good boy.

Man, that’s a long shot, bud. A long shot, buddy.

Long shot. Good shot.

Did anybody ever tell you, you make a good retriever?

[Narrator] After commercial break, we head to Deck 383 in Murrells Inlet for another great South Carolina certified recipe.

[Narrator] 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 our Sportsman’s Table edition this week. Joining me today as my guest chef, Tom Mulally. He is the chef, instructor and the owner Strant Catering right here in Murrells Inlet. We’re at Deck 383 here at Wacca Wache Marina and that is our cooking destination for the day.

Hey, Bob.

Man, it’s always good to see you, brother.

Great to see you. Great to see you.

What have you got on the menu for me today?

I’m gonna do something a little bit different. I’ve never done beef on your show, so we’ve got fresh from Price Farms a skirt steak and this is from Price Farms. They’re outta Kingstree South Carolina. Beautiful, nice piece of meat.

[Bob] And you already got the grill going.

Oh yeah, oh yeah. You gotta have it hot. Gotta have that nice sizzle. And we’re gonna season it with a little salt and pepper. No bland food allowed as we know.

Now, skirt steak? Last time I checked, I didn’t see many cows wearing dresses.

I know, I know. It’s a little thin. It’s a thinner cut of meat. It’s not filet mignon, per se, but when you have a cut of meat like this, if you cut it thin against the grain, it breaks down the muscle fibers. It becomes nice and flavorful.

[Bob] I gotcha.

Good stuff, good stuff. We’ll add a little oil there. Salt and pepper the other side. It’s a nice cut of meat, again, when you cut it thin against the grain.

[Bob] Now, how long you gonna let that sear for?

Me personally, I like my red beef like rare to mid-rare. It’ll probably need about two minutes on each side.

I gotcha.

If somebody likes it on medium or mid-well, it’s gonna need a few more after that.

Oh yeah, and that’s quick, too.

It’s nice and thin. It sautes really quick and it’s very flavorful as well.

Well folks, listen, log onto bobredford.com if you want a copy of Tom’s recipe for the steak. You know, South Carolina Certified SC grown. You guys do that so well.

Got it all.

Especially over here at the beach.

You know how our chefs are. We’re big into farm-to-table. We’re big into supporting local purveyors.

Absolutely.

The way it should be.

Okay, Jerry, I’m gonna stop. Okay, I’m ready whenever you are.

I’m ready. All right, Bob, we are in great shape. We’re gonna pull our meat off. We’re gonna slice it thin against the grain so it’ll be nice and tender for us.

Now, there is a key to this, because a lot of folks, when they get cuts of meat like this, that they don’t do this right. It’s tough and it’s hard to cut, right?

Correct, against the grain is the key. As you can see, the lines of the meat are going this way, so you wanna cut it the opposite way. And that breaks down the muscle fibers and that’s what’s gonna make ’em more tender for us.

[Bob] I gotcha, okay. Man, looks awesome. That’s just the way I like it, too.

There you go, perfect. I aim to please, Bob. I aim to please.

[Bob] I know you do.

Excellent. But now we have to garnish it. You know how my plates always come alive. We’re gonna use some fresh roasted Yukon gold potatoes. I got these from Lee’s Farm Farmer’s Market down the Inlet. Great stuff, great stuff. Again, it’s fresh and local. Family-owned business, just great people. Roasted carrots, I love roasted carrots. We eat with the eyes first, Bob, as you know. We’re gonna put some color and flavor out there as we always do.

[Bob] Oh yeah, you always do.

Exactly, exactly. That’s what makes you call me back for the show.

[Bob] I’m tell you, man, we love having you here.

Asparagus. Thank you, sir. Thank you, sir.

And I know the folks at Deck 383 here in Murrells Inlet, they love having you down here.

Great people as well. Another family-owned establishment. Supporting our locals. We’re gonna garnish it with some cool red bell pepper diamonds. You know, it’s a chef thing. Just gotta be a little bit different.

[Bob] All in the eye of the beholder.

[Tom] That’s it. The plate is coming alive. We’ve let our meat rest a little bit. We’re gonna put this bad boy on the plate. And they’re all gonna come running for dinner.

[Bob] It’s just really remarkable how you guys can put a menu together. I know that’s what you do. That’s your life as a chef.

Good food is the way to people’s hearts. That’s what I love about food, Bob. It brings people together.

That a little wine sauce?

Yeah, this is a red wine sauce. A little cabernet sauce. There you go, sir. What do you think? Looks good enough to eat.

[Bob] It does, Tom. It’s always a pleasure, man, having you here.

[Tom] Thank you, Bob.

[Bob] And I tell you, folks, listen, buy and eat local, certifiedscgrown.com. Stop on in, check ’em out and see what’s fresh on the menu right here at Deck 383 in Murrells Inlet South Carolina.

[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.

[Announcer] Bob Redfern’s Outdoor Magazine is being brought to you today by these following sponsors. The South Carolina Department of Natural Resources. Life’s just better outdoors. By Berkley, catch more fish with Berkley fishing products. By Browning Ammunition Browning, the best there is. By Southern Woods Plantation, offering the best in southern comfort and quail hunting. And by Santee Cooper Country. Discover the natural wonders of South Carolina’s great lakes.

Welcome back to this week’s show. We had a great time duck hunting in Kansas. They were flying. It was cold. Just the way it ought to be. You know, there are three things that you gotta have. You gotta have a great place to go duck hunting. You gotta have a good dog and you even gotta have a shotgun and I’ve got one I wanna show you this week. From the folks at Browning, the Cynergy Wicked Wing Mossy Oak Shadow Grass Blades. It is a three and a half inch over and under. It is cerakote bronze finish. It comes in 26, 28 and 30 inch length and that’s what I’ve been using this week. I tell you what, if you haven’t had a chance to look at this wonderful shotgun, you need to log onto browning.com and find a dealer near you. But, better yet, I gotta ask you. Browning, the best there is. What’s in your gun safe? This Cynergy Wicked Wing shotgun, folks, has a cerakote bronze finish and is combined with Mossy Oak’s Shadow Grass Blades camo. The adjustable comb and a quarter-inch stock spacer, well, they really make it easy, so you can dial in a perfect fit. The camo, the composite stock with the textured gripped surfaces and the recoil pad. Make no mistake about it, that Inflex recoil pad is awesome, especially when you’re shooting threes and three and a half inch shells. Combining the Cynergy Wicked Wing shotgun with the Wicked Wing Browning Ammo, what a great combination. And ducks, they’ll be flying and they’ll also be coming down. I will tell you, again, Browning, the best there is. What’s in your gun safe? Log onto browning.com and locate a dealer near you and check out the Cynergy Wicked Wing shotgun from Browning. Well, that’s our show for this week. I really appreciate you joining us. Duck hunting, it’s always a great pleasure to go somewhere to shoot some ducks. And this year, nonetheless, we went on a long trip. Hope you enjoyed tagging along. We enjoyed bringing it to you. Again, the outdoors is my passion. I want it to be yours, too. We’ll see you right back here again next week on another episode of Bob Redfern’s Outdoor Magazine.

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!

DeWitt’s Outdoors website

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.

Bob Redfern at Bienville Plantation

bvp2018 Tune into the show this week and catch us in Florida at Bienville Plantation for an incredible experience.

Bienville is one of America’s most renowned hunting and fishing operations! They cater to individual sportsman, as well as families and corporations. Our pristine accommodations will afford you the opportunity to relax while never compromising your standards.

Enjoy the same activities and amenities that have been afforded to BASS, ESPN, Remington, OLN, Ferguson Enterprises, DeWalt Tools, Moen and Amana to name a handful. And if you are a true sporting enthusiast you will recognize the names of Hank Parker, Chris Dorsey, Shaw Grigsby, Bernie Schultz, Al Linder, Bill Dance and Jimmy Houston. These are just a few of the on air celebrities that have and continue to make Bienville a destination of choice.

Southern hospitality and corporate events are our specialty. Over the years Bienville has been in operation we have seen an increase in the need for corporate event planners to find locations that are unique and able to accommodate small executive groups to larger gatherings. We at Bienville Plantation are able to provide a mixed bag of activities such as quail hunting, guided bass fishing, duck hunting, alligator hunting, skeet, trap, five-stand, fine dining and well appointed lodging.

Whether you are looking for fast flying Florida quail hunting or Florida trophy bass fishing, Bienville Plantation is the destination where all your dreams can come true.

500TH EPISODE!

It’s hard to believe that Bob Redfern’s Outdoor Magazine TV Series is celebrating the 500^th episode! This week, Bob will take a look back at the best of the best of his program over the past 15 years. Many of the segments you will see this week bring back a lot of memories for Bob and his loyal fans! Sit back and enjoy all of the action this episode as Bob celebrates his 500^th show!

Highlights include: