This week Bob heads to Bienville Plantation in Florida to do some bass fishing with guide Dean Jackson. Plus we introduce you to a brand new Ugly Stik rod. Then on The Sportsman’s Table, we feature a true southern recipe, a South Carolina Certified fried green tomato dish.
Bob heads to Hilton Head, South Carolina for some red and trout fishing with guide Captain Trent Malphrus of Palmetto Lagoon Charters.
Plus this week Bob talks some new Revo fishing reels from Abu Garcia.
Then on this week’s Sportsman’s Table, it’s a South Carolina Certified brown sugar salmon recipe.
Bob heads to Lake Marion in South Carolina which is part of the Santee Cooper lake system. Joining Bob will be guide Ricky Drose, whose family has guided on Santee for over 40 years. Also on this week’s Sportsman’s Table we feature a South Carolina certified grouper taco recipe.
Ricky Drose at Drose Guide Service 803-460-7717
[Announcer] Coming up on this week’s Bob Redfern’s Outdoor Magazine: Bob heads to Lake Marion in South Carolina which is part of the Santee Cooper lake system. Joining Bob will be guide Ricky Drose, whose family has guided on Santee for over 40 years. Also on this week’s Sportsman’s Table: We feature a South Carolina certified grouper taco recipe. All this and a whole lot more. And it all begins right now.
Yes, it’s been a great day.
Who shot this?
Look at that! Wow, let me hold that thing.
Get’ em Ricky.
Got’ em hooked.
All right. Yes, sir. Hmm-mm. Man. You know, you do well stylin’ and profilin’ on that thing.
You’re a good teacher.
Yeah, right. Now I don’t have a net in here so you get him over here and I’ll get him up, first.
How ’bout that? All right. Santee Stripe. Oh, yeah. Come here, now. I’m just gonna… We’re gonna take your picture. We’re just gonna take your picture. And yeah, uh huh. Don’t do that, ’cause I don’t want my hook in my hand. Hold still. Hold still. Hold still. Ah, there we go. We got it. Mmm-mm-mm. Okay, there. Nicely done, my friend. Man, that’s a good start right there.
They got a better fish…
Well, we’re gonna let this one go! Let me get’em. Whoo-hoo! Oh, that’s on the free line, Ricky.
[Ricky] Yes, sir.
[Bob] Well folks, welcome to our show this week. Here on Bob Redfern’s Outdoor Magazine I have the distinct pleasure I have in probably if not the premier guide, the legacy guide on Santee, Mr. Ricky Drose with us, okay. And Ricky and his uncles, his dad, and I will tell you, they are just renowned guides here on Santee. And we are really very appreciative of having the opportunity to have him be on our show this week. He’s already pulled in one. Now, I tell you what, Ricky–
[Bob] I really don’t…uh oh…
[Ricky] That’s all right, just gotta unhook the line.
[Bob] You got it? Okay. Ah, there we go, awesome. And I don’t mind dating this thing, ’cause to be honest with you, it’s December in South Carolina and it’s nice.
It is hot.
Yeah, it is. I’m telling you.
It is hot.
So, you know, you fish 200 days a year.
I mean, of course you’ve got all kinds of things, okay. I know you got two kids in college, bro.
I do, I do.
You know, so, you ain’t got any choice…
That’s exactly right. We’ve gotta work.
Thank goodness, I already got mine out.
Tell everybody… Spend just a couple of minutes while I’m… I’m gonna let this fish dance a little bit. Everybody’s gonna say, “Redfern will you dial that thing in” But I really love striper fishing, okay. How exciting is it is for you to guide down here with these stripers that are coming back on Santee?
Striper fishing has gotten really good in the last couple years. We’ve had some good size limits as far as over the past few years, of getting the fish back to where they were years ago.
Catching some really nice fish now. Starting to, with those size limits. So they have helped tremendous amount. Caught some really pretty fish this week so hopefully it will continue… if the weather will cooperate.
Listen, I tell you, the weather’s awesome. It really is awesome, huh? Ah, there he comes. Okay. There he comes Ah, man. Mm-mm-mm-mm-mm. I tell ya, they’re difficult little hummers this morning. You know, we just passed over a bait ball and they just decided to hit.
The bait… That’s what we’re doing now is hunting the big schools of bait. And fishing around those schools of bait.
Yeah. And…tell everybody. I mean, we’re rigged up, it’s not rocket science. I mean, of course we’ve got Abu Garcia and striper rods here with the ugly stick.
But I tell you what, that is picture moment on that fish. I gotta…let me get him up there. Oh, yeah. Oh, yeah, mm. Now, that fish is a good what? Twenty…
Twenty-six maybe, yeah. Well it maybe with the tip fish tail.
Of course. That’s a good fat striper right there.
You done good, okay.
Well, thank you.
Man, here it is. It’s foggy.
The fish did good.
The fish did good. Well, you did too, okay, all right. Here we go. We let him go, we’ll catch more.
[Announcer] Stay tuned. When we come back from commercial break, we’ll have more striper fishing from Santee Cooper.
[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 Ranger Boats. Still building legends, one at a time. By Browning Ammunition. Browning, the best there is. By Southern Woods Plantation. Offering the best in southern comfort & quail hunting. And by Santee Cooper Country. Discover the natural wonders of South Carolina’s great lakes.
Let’s see, my knee hit. Let’s do a switch here. Up, that one’s up. Oh, man. Listen, this one here is a lively hummer. Oh. Mm-mm-mm. Listen, you know what is so enjoyable? To see these stripers come back on Santee.
Folks, listen, you need to pay attention to this ’cause what was on Santee is no more. And this guy can show you the way, okay? Listen, 60 years of family history guiding on this lake. Talk to me while I’m reeling this fish in.
Right, my family moved here, my granddaddy moved to the lake in 1948. And opened up a bait and tackle store called “Joe’s Place”.
Joe’s Place, wow.
Joe’s Place. And so he started guiding, renting boats and running that and my father and two brothers grew up here guiding. So it’s been a family tradition.
Oh my goodness, Ricky.
So, I’m third generation from…
And you’re not that old, man!
I’m not that old.
I’ll tell you, it’s some good water down here on Santee. You hardly got no gray hair!
Oh my goodness!
I should have some gray hair.
Oh my goodness. Well, listen. I will tell you, years ago this was such a great fishery.
And then it kind of took a decline. Let’s just be honest about it.
And then, the DNR and all of the conservationists back here have done such great work to bring back the fishing in this lake.
Both the upper and the lower lake.
The size limits have done really well on the fish and we have a lot of fish, a lot of small fish in the past few years.
Man, that was caught on the free line back there too. Okay, ha ha! You know, he ain’t done yet. That is a good looking striper. Wow! Wow, Ricky, I’m so glad you talked me into coming this morning, okay?
[Ricky] Even though it’s 80 degrees in the wintertime.
Yeah, there you go, ha ha. Oh my gosh, ha ha. I tell you what, man, that one I tried to get out of there a while ago, he just wasn’t having it. There you are.
Just doesn’t want to open his mouth!
He just wasn’t having it! Aw, man! Mm-mm-mm. Wow, let me get over here and then I’ll get ’em from you. Show everybody this beautiful Santee striper. Wow, now that one… Gosh, that would almost go to, what 26, 28?
Maybe. Good fat fish. Listen, they are back, folks. Santee, it’s here, okay. Log onto to Bob’s Top 16, come on down, we’ll have Ricky on there, if you want to fish with him. Alright, tell ’em how to get a hold of you, now. Give ’em a number. My number is 803-460-7717.
Please, put that in your dial. ‘Cause I’ telling you, you want to come fishing on Santee, this is the guy to take you, right there. All right, let’s put this one back in here, we catch some more, bro.
I’m gonna go under this one right here.
[Bob] All right, here, let me get it out of the way. You got it? Okay. How ’bout the back one?
He gone under all of those.
Okay, all right, you set. That’s a nice hit right there now.
He’s taking some line.
Yeah. Well listen, while you’re doing all the work, let’s talk a little bit about… This is a unique fish now to Santee. Not in all the lakes that they stock and put and take, but this one, they reproduce here.
That’s correct. They go up, all the way to Columbia and reproduce. They spawn there. And their eggs float and come down the river. And so we do have natural reproduction.
For stripers here.
Now, does DNR still supplement?
They do occasionally stock a few fish, it’s not every year, but they do stock some from time to time. But a lot of ours are just natural reproduced fish.
Well, they just kind of help fine-tune. Look at…
He’s got around that.
[Bob] Do we got it wrapped?
[Bob] Let me see if I can get it out of there. Where am I? Over? Are we good?
Yep, got it now. One of ’em.
All right. Go ahead, bring him in. Let me see if I can get this thing off here.
I’m just taking my time. He’s just…
He looks like a nice striper. At least he’s giving you a head nod that he is.
That’s exactly right.
[Bob] Yeah. Get ’em up here. Well see if we can get ’em. Oh, yeah. Tell you what, let me move this one up here. And some strategery here. Yeah, there we go, come here. We’re just gonna take your picture, that’s all we’re gonna do. That’s all we’re gonna do. Wow, come on. Come on. Ahh, there we go. Now look, he wasn’t comin’ off there, either. He had that thing. Okay, there’s your fish.
Hey, I’ll let you hold it for everybody. Man, now that one’s the biggest of the day! Look it there! Whoo-hoo!
[Bob] Yes, they are. And I tell you, they’ve got some good weight to ’em. Look at that. Now one’s a good 26?
Twenty-eight inch maybe?
Man. Ricky Drose right there. Drose Guide Service, Santee. It’s back, brother!
It is back. Alright, ha!
Well folks, listen. I have a special guest today and I want him to talk about how we got where we are with the stripers coming back that you saw us catch today. And none other than Buddy Jennings, the former Director of the South Carolina Parks Rec and Tourism. We’re gonna talk about the legislation that got us where we are today and just how important it’s been. Buddy, I want to thank you for all you do for the resources of this state. But tell me, in 2014, a big change happened.
Yeah, you know we had lost the fisheries due to drought and a lot of other conditions but in 2014, with the work of DNR and the Santee Cooper Country, working with the stakeholder’s group across the state, we were able to come up with legislation that would help bring that fisheries back. What we ended up with was a 23 to 25 inch slot and the striped bass grow through that slot in a matter of a year. And there’s three different classes in that slot. So we were able to catch three fish in that slot limit. One can be over 26, so if you catch a truly memorial fish, it’s good to keep that one. But we closed the season from June the 16th through October the 1st. All of those, plus the fact that we’ve had more rain and we’ve had more stocking, have brought this fishery back to the world-class status that we once enjoyed.
Well, you know, one of the other key pieces too. I mean, Santee Cooper Country has done a wonderful job down there with the tourism, but this even helps their job even more to get more folks to come down there now and enjoy the lakes.
Absolutely. Their job is to promote and advertise the Santee Cooper area. Mary Shriner and her board do a great job working with the legislative delegation in that area. So, I’m real proud of all the work that they’ve done.
[Announcer] When we come back, we head to The Sportsman’s Table for another great recipe from Deck 383 in Murrells Inlet, South Carolina.
[Announcer] 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.
Folks, welcome to this week’s Sportsman Table. I tell you what, Carol Panagos, she’s a sous chef with Strand Catering here in Murrell’s Inlet in Myrtle Beach. She’s got a great fish recipe for you today. Carol, thank you for coming in, okay.
Thanks for having me.
Beautiful setting here at Wacca Wache Marina, Deck 383. And it’s all about fish.
Okay, well let’s get started ’cause I love fish.
Well, today we’re gonna be using grouper. We’re gonna do some beer battered fish tacos.
But it’s very simple recipe so everybody can use this. We got our grouper from a local place here in Seven Seas Fishmarket.
They usually get it in the day of.
Yeah, that’s right here in Murrell’s Inlet.
Certified South Carolina, right there.
Exactly. So all you’re gonna do, you’re gonna take your flour, and then you’re gonna take a little bit of baking soda with salt and pepper.
And then, you can’t have enough Old Bay. You can’t go wrong. I like to use the Old Bay with the garlic in it. And then we’re gonna use our Nut Brown Ale New South Beer which is local here as well. You just pour a whole can in there.
No kidding, huh. Well, I have to look at this beer. A New South Nut Brown Ale, right there folks. I’m telling ya.
A new use for beer. That’s local.
It’s local as well. The only brewery in South Carolina.
Okay, that’s certified.
And in Myrtle Beach I should say.
There you go.
There you go. Alright, so once you have this stirred up here, you want to have a nice pancake batter consistency.
You set that aside. You’re just gonna take your fish and you’re gonna just drudge them in there.
Oh, wow. So you don’t even have to kind of pre-do it with an egg wash or anything, huh?
No. Everything’s right in here for you.
Oh my goodness.
Then you just drudge it, and you’re gonna stick it right in your oil. And that’s gonna cook for 5 to 7 minutes, real simple.
That is easy.
Okay, Carol, what do we got now?
Now you want to make your cole slaw. While your dish is cooking, you can quickly make your cole slaw and let that rest. We’re gonna use thin sliced red cabbage and thin sliced red onions. Combine those together.
You’re gonna take some thin sliced green onions and then some lime zest, throw that in there.
You’re gonna take some olive oil, just enough, like two tablespoons, three tablespoons is fine. And then you want to take a lime and you want to squeeze over it. Remember we use the mesh screen over it.
So that way you don’t get your seeds inside there. And then, let that settle there. And then all you’re gonna do is just mix it around.
The lime just smells good.
It does. The lime with the lemon and then once you… You know, a little salt and pepper if you need to as well. Once you massage it with your hands, it’s gonna make the cabbage break down a little bit so it won’t be so crisp to it as well.
I gotcha. Well, I tell you what, let me move this plate over here and we’re ready to roll.
Okay Carol, now what’s next?
We’re gonna take our pre-heated taco shell.
We’re gonna take our cooked grouper, beer-battered nice big piece there. You take your slaw and put it right over top of this with the red onions, and see all the color in there? That’s really nice.
[Bob] Oh, yeah.
And then you take a little bit of your sour cream. A good way to spice up some sour cream or crema, is to take a lime and squeeze in there or put some lime zest in there as well. So that’s another option. And then you can also take some pineapple, a little sweetness to the spice, little pineapple salt, and then also some fresh cilantro.
[Bob] Oh my goodness.
[Carol] And there you go.
[Bob] Wow, that is fantastic.
Fresh beer taco.
Fish tacos, okay. Carol, listen, thank you so much for being a guest on the show today.
You’re so welcome.
And folks I will tell you, what’s fresh on your menu? Check out certifiedscgrown.com. And you too can have great items just like we saw today on the show. And, the next time you’re down in Murrell’s Inlet, stop on by Deck 383. Come on in, enjoy this beautiful backdrop. I tell you what, fishin’, it’s all about that and comin’ in for a great meal. We’ll see you right back here again next time, on The Sportsman’s Table.
[Announcer] 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: 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 Murrell’s 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.
Got ’em Ricky, got ’em! Let me Oh, man! You know, we just came across that bait pod.
The sun’s come out, the fog’s lifted.
The fish were right behind that bait.
Look at him, look at him go. Bam! You know, we’ve caught some great fish today.
I’m serious. And I know you’ve caught some bigger ones. And I tell you what, that’s okay. But what you’re doing as a guide down here and what we want to show today is… Okay, okay.
Gotta chase the fish around the boat!
Well, you know, we try to play it real, here. I don’t want to give the false sensation that everybody’s gonna catch, you know, a 35 pound striper down here. Now, can you?
You bet you can.
But what we want them to do is to come down, stay active, catch lots of fish with you.
And you know, Santee is back.
From striper. I mean, it is back. Look at that. Oh-oh-oh! Yes, sir! Well folks, while I’m reeling this fish in we’ve had a great day on the water. Ricky, tell these folks… Let me come on back down here. Tell these folks, ’cause they want to come. Again, you can on to Bob’s Top 16 on our website at Bobredfern.com. Ricky’s gonna be on that top 16 list. Tell everybody your phone number again, how they can come down and fish with you.
It’s Ricky Drose at Drose Guide Service. And my number is 803-460-7717.
And folks, listen: Santee Cooper country, this is a beautiful place to come. Again, I know I keep saying, Santee, it never left. But it’s really back in a big way. And our DNR and all these great folks and these conservationists like the guides that are down here, have helped do this and bring these stripers back. And I will tell you all the great work that’s been done here is just awesome. And it is awesome. And that–whoa! You know, I may have got the big end today.
I believe you did.
Why man, look at that. Well folks, listen, as I always like to say each and every week, the outdoor’s my passion. I want it to be yours too. We’ll see you right back here again next week on another great episode of Bob Redfern’s Outdoor Magazine. Come on in here, striper! Yeah, man, look at here! Whoo! You got ’em Ricky?
I’m gonna get ’em.
[Bob] All right, Bo, get ’em. He’s not giving up!
He’s not quite ready yet.
[Bob] You know, you gotta be careful too ’cause not only do the teeth hurt, that fin hurts too. Oh, yeah. Oh my goodness. Look at there! Wow! Folks, we’ll see ya next week, on another episode. Ricky, you did good, my friend. All right. Alright!
Bob heads to Lake Wateree in South Carolina, for some late fall striper fishing. Joining Bob is guide Craig Price, from Fish On Guide Service!
Click below to view the full transcript of the show.
[Host] On this weeks Bob Redfern’s Outdoor Magazine.. Bob heads to Lake Wateree in South Carolina, for some late fall striper fishing. Joining Bob will be guide Craig Price, from fish on guide service! Plus on this weeks sportsmens table, we feature another South Carolina certified recipe from Deck 383 in Murell’s Inlet! All this and whole lot more! And it begins right now!
[Bob] Oooo weeee yes its been a great day!
[Bob] I shot this hard!
[Bob] Look at that, wow! Let me hold that thing!
[Hunting Partner] Nice!
[Bob] Oh Craig fish on brother fish on! Fish on, okay! Hoo! Ha ha! Wow! Mm! Mm! Mm! Mm! Mmm! Well folks listen welcome to our show this week! I tell you what its no joke, Okay, its November. We are in South Carolina on Lake Wateree, haven’t fished down here in well forever and I gotta tell you my good friend Craig Price with Fish On, he has brought us down here to catch some stripe and I will tell you! You know Craig? You know the odd thing about it? Look at there! Huh? Look at that thing! All right! Nice one, nice one! You know one of the great things, that folks really enjoy, is fishing in the fog.
[Craig] You’re really happy this morning!
Folks we left the house about five o’ clock this morning Craig wanted to get an early start okay. You know these fishing guides it’s their early bite, always okay. And we have been motoring in this fog this morning, I got you really kind of enjoying the trip! About 37 degrees when we started out! Mm oh its a..we’re good right here! Lookee here! Come here! Come here, come here! Come here, I’ve got you! Okay, okay, okay, I’m just gonna let you go! I’m just gonna let you go! You’re just going to get let go! Okay! All right! Oh man! What did you think?
It’s a start!
Yes sir it is! All right!
Man he eating that!
Mm hmm, man I tell you what, you know, these, the stripe down here have been running here what for about a month?
And really the fishing..you want to let him go?
Yeah let’s just let him go. Let somebody else catch him. Get in there buddy, get on in there. All right, they’ve been running well over a month down here schooling up so.. I have to tell you Wateree is a beautiful fishery really, it really is actually and you know where there was one there gotta be a lot more okay?
Well you can see it, it’s beautiful!
Yeah! Well you can see it! Well I know, Well I’m just kind of glad that the suns coming out and warming us up just a tan! Cause, its been a little bit brisk! Ha ha Haaaaaa!
Fish on Craig, fish on brother, Man oh man, ah mm mm mm mmm mmmmm…. Well the fogs hopefully getting out of here and you know how I say hope is never a method. But this morning that’s the best that we could do! I tell you what you talk about soup sandwich mm! Mm mm mmm! Ooooo hooo hooo! Oh!
Hopefully they couldn’t see any better than we can..
I don’t know! mmm!
That’s a better fish, man!
Oh that is! No sir, we don’t have nets on this boat!
No sir! Oh yeah!
[Bob] I think I can get him hang on here. Oh yeah that is a little better fish. Come here homer, I tell you what you hold the rod and I’ll do the, I’ll do the honors! Come here, come on, ah yeah yeah yeah yeah yeah! Come on, just hold on, I know I want to get you up here to show you off and we’re just going to let you go. Yeah we’re just going to let you go. Hang on. We’re just gonna let you go. Oh yeah! Nice fat striper right there! Oh yeah! Whoo hoo! Uh huh! Mmmmm!
Yeah! Wateree South Carolina folks, right here! Mmm! Water temperature about 58 I guess? That’s what it’s looking at. All right we’ll let you go! All right now!
[Bob] All right man let me get that one rod out the way! this is yours! All right, get him, get him, get him! Get him, get him, get him! Mm!
[Craig] I was just getting ready to run some..
I know you was!
Planer board out there!
Oh boy I tell you what, you know good thing is with a big hold like this the bait, the bait’s strong today!
[Bob] You know?
Yeah yeah that makes it nice! I think oh no, it just came at me!
You get him? Try to get them other ones out the way?
Well let me see here..
[Bob] How many pulls you pulling these things?
Is that the freeline? Yeah I’m putting about twenty five, thirty pulls on that.
Are you Okay, way out there.
Get in on back! Oh wow! Uh!
Come here junior!
Okay slow down
[Bob] Yeah you getting him?
See if I could keep from sticking the hook in my hand.
All right get him. Here, I got the rod.
Usually when I get on TV I usually do at least one dumb thing!
Well not today!
Man the fog just cleared, I mean you know.
Maybe that was my dumb thing for today!
Nah man I tell you what, you doing good bro! Doing good! Mmm hmmm! Now look, we’re gonna take just a second and tell everybody about your guide service okay? Cause, now folks you’ve seen Craig on the show over the last several years. He is a guide out of North Carolina and we fish a good bit up there with him. But he also brings his clients down here to South Carolina, to Lake Murray, to Lake Wateree.. Well, I’ll let you tell them the rest. Okay?
Yeah that’s right, I mean really Lake Wateree is a continuation of the Catawba River which I live on up at Lake Norman. And technically it is the Wateree River down here but it all flows into Santi Cooper and they’re just you know nutrient rich, bait rich lakes. And they grow lot of stripers down here and my customers enjoy coming down, fishing somewhere different and got a much higher creole down here. So, if they are inclined then put meat in the boat if not then we catch a lot of fish, release them and catch them again the next time!
But we love having you guys down here okay? And I tell you what, I really like this cause I’m only thirty minutes from my house! Oh man, all right lets get it back in the water! Mm!
[Host] Stay tuned, when we come back more striper fishing from Lake Wateree!
[Host] Bob Redfern’s Outdoor Magazine is being brought to you today by the South Carolina Department of Natural Resources Life’s just better outdoors! Abu Garcia, Abu Garcia, for life! By Ranger Boats. Still building legends one at a time! By Browning Ammunition. Browning, the best there is! And by Southern Woods Plantation, voted as one of the top quail hunting destinations in America!
[Bob] We another one buddy! Oh yeah yeah!
[Craig] Plane her on board Bob!
You got him?
I think so!
I don’t know if that board released I’ll have to get it loose..
I’ll stop reeling, let me get up there. there we go, reel down. All right. Stay on?
[Bob] I think he did you know, he wasn’t one of the bigger ones we caught today but that’s okay, yeah you know? Now that the fog is cleared. Mm! All right we are just going to go let you take your picture.
[Craig] Well, oh, got another one on right!
All right get him, get him..
Aw, it came off
He broke, he broke the line.
Did he break.. Oh my goodness, that could have been the horse we were looking for!
That’s the guides fault!
Yeah right, I don’t think so though, I don’t think so. Now that ain’t a picture? Look at that, he wanted that gizzard shed big time huh he wanted big.. Gosh, that gizzard shed almost big as he was. Look at that folks, look at that!
[Craig] There’s some fish right here.
Yeah man, yeah there are, get on back in there! And I’ll let you have the gizzard shed. All right ah! Mm, there we go! Hoo hoo! You know folks I gotta tell you about what we’re fishing with today and I’m going to leave this one in here. This is the Shakespeare ugly stick striper rod matched with the striper special reel from Abu Garcia. Now I’ve got it wound with twenty pound Berkeley braid. And this is just a great combination, I tell you what! I’ll take it out of here, just gingerly. But this is a great rod, for doing exactly what we’re doing today. Okay, for the good folks at Pure Fishing, Abu Garcia the striper special and the ugly stick striper right here. I tell you what these are just awesome combination. Okay, all right Craig.
[Craig] Well, I don’t know if you can see this fish again but it’s certainly worth circling around here.
Plus they’ve been kind of up towards the top today.
You know this one interesting thing about down here and even some of the other South Carolina lakes is you know we’re out in the middle of the river channel but its still only thirty feet deep.
Yeah yeah I know.
Those fish will feed up in the upper part of the water column even under bright conditions.
[Bob] All right Craig, fish on! Hoo hoo hooo hoooo!
[Craig] There you go, finally got one on that damn rod!
Oh that damn rod, yeah man! Oh!
[Craig] Oh oh just had another bob on me!
Oh that striper special? Mm. Okay?
[Craig] Yeah that was a good little pot of fish right here.
Yeah, okay. Oh man, yeah..
[Craig] Oh yeah another, let me get in here..
There you go let me back up again, that’s good, okay.
[Craig] Come here buddy!
[Bob] Hoo hoo hoo! Uh!
[Craig] He ready on the hot rod!
[Bob] Mm hmmm…. Well you know I tell you its just been kind of this side and then this side you know we’re lightly trawling here today folks I mean I’m moving.. I got the trawling motor set on about five, light and variable winds and really you know the conditions are just bright. Other than when we started earlier today this morning.
There you go!
Yeah man yeah! Other than when we started this morning gosh it was foggy you couldn’t even see two feet in front of yourself you know? But, I guess..
We do it again?
Yeah let’s get her re-baiting man! You know its just..and these are good quality fish, when you think about it Craig!
I’ll take them.
Yeah man. All day long! Huh! You know I’m so glad you talked me into coming fishing today, you know that?
Well its good to have options you know?
Always good to have options you know? Mmmm! Mm mm mmmmm! Planer board on the left, planer board on the right, drifters in the back and down rods in the front.
Yup, cause we originally talked about going small mouth fishing
And we’re going to do that!
And we are going to do that okay I could tell you. On a later episode we’re going to head up to Lake Lure, Lake James, this guys going to put us up on some small mouth up in North Carolina. So, you just like Paul though you do it all! Huh? Mmm mmm!
Yeah, its fun to break up the monotony of doing the same thing on the same lake all the time, you know?
Oh yeah yeah, yeah, well you know one of the great things you know I get a chance to course be in destination is our thing every week we get the chance to meet up with so many guides. And I have to say that on camera; one of the big true testaments of what our viewers watch is guides and they watch their body language and its one of those questions.. Can I fish with that guy on that boat all day long? And you’re one of those special guides okay? You just have a great demeanor, you’re very patient okay? Whether it’s..they want to bring their wives, they want to bring their kids. Whatever they’re bass fisherman, okay they’re bassholes? Hah? Man you’ll even fish them too so, just go to Bob stop sixteen and you’ll find Fish On’s guide service right there. Contact Craig and come on, I’ll tell you what. There is no telling where he’s going to take you fishing okay? Yeah!
[Host] Coming up next! We head to deck 383 in Murells Inlet for another great South Carolina certified recipe!
[Host] 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 its a matter of taste!
[Bob] Folks welcome to this weeks edition of the Sportsman’s Table. We are here at Deck 383 on the beautiful Waccamaw river right in Murrells inlet and joining me today is my guest chef, is Tom Mellali. He is well I tell you what he is a chef instructor good friend of our shows and he always produces a great recipe! Right here at deck 383 here my friend!
[Chef Tom] Well Bob, how are you sir?
Well welcome back!
Thank you very much!
Okay what do you got for us this week?
Little fresh local Berkshire pork we’re going to go pork tenderloin today the Cadillac of the cut of meats on the pig.
And as you know us chefs have a deep respect for the pig.
We’re in the south you gotta go a little pig in your diet you know how that runs.
So no bland food allowed, we’re going to lightly season it with some salt and pepper.
Again, this is pork tenderloin, very tasty.
[Bob] Now, you know Tom I have to ask you is this something I know you do straight catering you do catering all around Murrell Beach.
I do, I do.
Is this kind of a staple dish that the folks like?
Yeah it’s extremely popular for sure and again it’s the best cut of the pork..
I got you.
So that, always popular goes well with many different items. You could change your starch up as you know, you could have roasted potatoes, rice, rissoto whatever your cravings happen to be that day. But always fresh and local, that’s how we roll.
There you go, how long will you gonna cook this bit?
We’re gonna sear all sides, it’s probably going to take about two to three minutes to sear all sides and then after that this is a little thicker cut. We are going to finish it off in the oven and then we will be ready to plate it up.
You want to get that nice golden dark brown in there. By searing meat it holds in the juices, it acts as an insulation so that the meat stays nice and tender for us.
[Chef Tom] Okay Bob, it look’s like it’s ready to go. Let’s start plating.
[Bob] MM man, pork tenderloin I tell you. You know, great cut of that, course you, you just know, just how to cut it too.
[Chef Tom] I do, I like going at an angle like this on a slight bias, it makes it a little bit easier to fan it. And me personally I don’t want my pork well done but then again we don’t want to have it mid rare as well. So I kind of like a little pink in my pork, like medium to mid-well. So it’s not dried, and this is some local rice we’re big on rice here in the south and I, I chopped a little fresh basil in there
[Bob] Oh wow!
And now we are going to fan our pork tenderloin.
Again you can see just a little pink in there it’s a nice medium that’s definitely the way I like it so it stays nice and moist not too dry. And as you can see Bob the plate is starting to come alive. Got fresh and roasted red and yellow bell peppers, a little broccoli, porchini mushrooms and naturally the vegetable that is a little of a personal preference. You can change things up along the way, whatever tickles your fancy so to speak.
It’s really coming alive and again the color of the vegetables I feel just really add to it. They.. eat with the eyes first so you want to have a nice beautiful plate presentation. This is a little red wine sauce, going to go really nice. We’re going to drizzle that right behind the pork. And as you can tell the plate starts to come alive, and that’s our finished product!
And that’s why you’re a chef huh?
That’s it, that’s it.
Tom thanks again for a great menu..
Thank you Bob
I, you know I tell you, its always awesome okay when you’re talking about certified SC grown okay? And folks you want some great items on the menu? Come on down to Waccamaw river right here at Deck 383, they got all the great things cooking right here for you. As well as all of the great certified SC grown produce that you can find all across the south and South Carolina. Well remember, log onto certifiedscgrown.com and see what’s fresh on your menu. And we’ll be right back here again next week with another great recipe on the Sportsman’s table.
[Host] To find out more information on food that’s fresher and tastier go online at certifiedscgrown.com Buy certified South Carolina grown products its a matter of taste!
[Host] Bob Redfern’s Outdoor Magazine is being brought to you today by Chevrolet The official vehicle of Bob Redfern’s Outdoor Magazine. By the South Carolina Agriculture Department Its a matter of taste! By Browning, Browning, the best there is! By South Carolina Embroidery and Screenprinting. And by the Wacca Wache Marina and Deck 383. Located on the Waccamaw river in Murells Inlet South Carolina.
[Bob] Fish on Craig, fish on buddy,
[Craig] Fish on!
Hoo hoo hoo! Oh yeah! Uh! You know I tell you what we’ve been having planer boards on both sides now.
Look at that! Okay! Well maybe we’ll take them any way we can get them here. Mmm mmm mmm mmm mmmmmm! Come on, come on up here!
Well Craig I have to ask you if folks want to come fishing with you now I can tell you folks log onto bobredfern.com go to Bob’s top sixteen. You’re going to find Craig and his guide service. Craig, if they want to get a hold of you tell them how they can do that.
It’s Fish On Guide Services Denver North Carolina fishonguideservices.com
I’m telling you!
[Craig] Let me get that board loose and throw it.
[Bob] Okay, oh no he didn’t.
[Craig] Oh that might be a better fish.
He’s not bad.
He’s just sinching on the poles
Yeah he is not bad my friend look at that! Mmm! mmm mmm mmm mmm mmmmm! And as I get this thing up here.. And folks I’d like to tell you you know as I always like to tell you every week the outdoors is truly my passion and I want it to be yours too. And as soon as I get this.. Oh yeah! Nice fish! Mmmmm!
[Craig] Oh I thought you was pulling on it.. I saw it jerk up and down.
[Bob] Yeah look at that Mmm mmmm uh!
[Bob] That’s what I’m talking about gosh!
[Bob] Although we are releasing these things okay? These make some nice eaters!
[Bob] You know?
This is good eating size.
[Bob] Mmmm Hmmmm! Mmmmm mmmm mmmm mmmm mmmmmm! Ah get him up here bro get him up here! Oh boy! Again folks..
Oh! Oh the transfer made it come on!
The outdoors is our passion fish, okay!? great fishing is today! From Wateree South Carolina! Craig Price at Fish On Guide Service. Folks we’ll see you next week on another episode of Bob Redfern’s Outdoor Magazine. We got time for more don’t we!?
Well oh why not?
Okay all right bro come on. Aaah haaa!
We won’t leave them biting..
On this weeks Bob Redfern’s Outdoor Magazine, Bob heads to Florida’s Bienville Plantation to fish with a special guest, long time guide and professional fisherman, Ron Ryals. Also this week, Bob will be back with Berkley Fishing’s, Kevin Malone as they discuss Berkley’s new PowerBaits. And on The Sportsman’s Table, we feature a low country boil that you can make for a crowd or just for two.
[Announcer] On this weeks Bob Redfern’s Outdoor Magazine. Bob heads to Florida Bienville Plantation to fish with a special guest long time guide and professional fisherman, Ron Ryals. Also this week, Bob will be back with Berkley Fishing’s, Kevin Malone. As they will be discussing Berkley’s new PowerBaits. And on this week’s Sportsman’s Table, we feature a low country boil that you can make for a crowd or just for two. It’s a full packed show of this weeks Bob Redfern’s Outdoor Magazine. And it all starts, right now.
Well folks listen it’s early morning, it’s North Florida Bienville Plantation. And I’ve got a special guest and guide with me today. Ron Ryals, is one of these local guides down here at Bienville. He’s about 20 minutes away. He lives not far out of Lake City. But he has blessed us this morning with this beautiful sky and Ron, I wanna thank you man.
For hosting the show. And just you know I have to ask ya, when you come to Bienville to fish with you guys, you guys have got 27 opportunities of lakes around here, okay?
Yes sir we do.
That that just are and they’re all different.
[Ron] They are, yeah.
[Bob] And you know of the things, too, that I want you to tell all of our viewers out there today is it don’t matter if you’re novice, you’re a skilled bass fisherman, okay? You guys do ’em all.
[Ron] Yeah, that’s for sure. We got different lakes that have different fishing structures, different environments completely where they’ve been mined and all and they’ve been reclaimed. We do a lot of the fishing for people that fish one time a year, it works out great ’cause we can go in different places for their skill level, honestly. We’ve got some lakes that have a lot of numbers of fish. We’ve got some lakes that have just a bigger quality of fish in some of ’em, and it works out great for what we have.
Well and the other thing, too, is folks can stay on site, okay?
[Bob] The beautiful cabins that are here.
[Ron] Yes, Sir.
[Ron] We’ve got the five cabins that have five separate rooms, five separate bathrooms, and then a living area in those. So it’s all inclusive. You can come right here, stay on the property, and never leave. We’ve got a chef that does the stuff at lodge for meals and everything, got a pro shop for tackle, and everything’s right here.
Well, thank you man for having us. I tell you what and folks with that, the next thing you’re gonna see us doing is bringing in some big bass, okay? How about it Ron, you ready?
All right man.
There’s another one.
You got him.
That’s a little better.
Yeah, man. All right, get it, get it, yeah man.
That’ll work. Get ’em, get ’em, Ron. Get in boat.
Fun on this little spinner huh?
Come back over here little guy. Oh I guess we can go to this side.
Which way you wanna go?
Here let me dip him out for you. Hey boy, I got my unique
I don’t know that he’s quite ready to come in here with this light line.
That’s okay Yeah there it comes. There it comes. All right maybe we can him over here for everyone to look at.
Oh yeah, come on.
He’s tough this morning. Yeah man he swallowed that thing.
Yup, yes sir he did. Yeah that’ll work. Okay all right need some pliers. Oh yeah, he definitely ate it.
Yeah he did.
Well okay we got, there we go I’m telling ya folks this is the general this morning huh? One of the fusion weedless, right there Look at that
That’s a good start!
Nice man. Okay. Pulling on the general
Man I’ll give him the salute when he gets in here. Well at least that’s better than the last one. I tell you what they are absolutely
They are mashing that thing.
We’re not getting a lot of bites but the ones that are biting are sure small ones.
I’m telling you. Yeah. You know the thing is I have to confess I swapped colors on you.
Oh! Now the truth comes out. Oh I see how this works out.
I went with the purple. The purple general, right there huh? Okay well he’s a little bigger but that’s okay. We’ll take him though.
We will take him, we’ll take everyone we get.
You know what? I’ll tell you what the thing about is that they are absolutely just swallowing that thing.
Yeah, that’s it I mean yeah. We’re setting the hook as quick as we can.
I’m telling you.
Having to get it out the back of the mouth for sure.
Wow okay awesome. Purple it is!
Being sneaky on me
I know but you told me just to you know try a little bit of this and a little bit of that.
I did I did
I’m just following the advice of my guide. That’s all I’ve been doing.
All right, they’re being a little finicky this morning. But that’s what you gotta do sometimes.
Change up on ’em.
Okay, well Ron I have to ask you okay is you know, I know that you are an avid fisherman. Okay you’ve been guiding for what over 20 years?
Okay you have to tell me a little bit about of course, the accident here as far as what happened I mean as it wasn’t really an accident but
In a way it probably was.
Well tell all the folks out there I mean obviously you’re paralyzed from the waist down but that does not keep you from doing this. From driving a truck, from driving a boat guiding you know it’s remarkable.
I try not to let it slow me down a whole lot. It’s I appreciate you saying that. After complications with open heart surgery When I was very young, five years old I ended up being paralyzed after that. So you know it happened at five so I never really knew a whole lot of difference.
So I just kinda tried to adapt to it best I could and you know, go and have fun and catch some fish.
[Bob] Well you know you fished a tournament series tell everybody about that, ’cause again it’s just remarkable and it’s not that I’m astonished that folks with handicaps, that have issues it’s not that. You overcome you adapt you have a normal life you’re married I mean it’s just awesome.
Well I appreciate that.
And I tell you you’re a great guy to spend the day with in the boat okay? I mean gosh what more can I say? Tell everybody about the tournament trail that you fished.
Thank you for saying all that. I fished the Bassmaster Eastern Opens and traveled pretty much the east coast. We go as far as New York and we fish four tournaments a year and sometimes they’ve changed it up and had a championship tournament on top of that and hopefully one day qualify for the Bassmaster Classic and maybe the elite series at one point.
[Ron] Hopefully that’s in you know in the long run and that’s the goal and you know whether I you know whether I am able to fish the elite series or not, just to qualify for it is a pretty big accomplishment.
Well I mean, gosh you’re currently 60 out of 300
Well that’s not bad
That’s not to bad, I mean with some of the best fishermen in the country.
[Bob] Well exactly Bo, that’s what I’m talking about give me five right there. Well folks I tell you what you got to log on to Bob’s top 16 on our website at www.bobredfern.com click on Bienville Plantation. You wanna fish with this guy? I tell you what, you won’t regret it. Now I got to catch some more okay? There’s got to be another big one out here.
Oh yeah there’s more.
We both kind of lost them at the boat this morning. But that’s okay.
We have, we have lot a couple fish.
Let me try this purple general again okay? Salute!
[Announcer] Coming up we head to the pure fishing tackle shop with guest Kevin Malone from Berkley Fishing to introduce you to some new Berkley PowerBaits that should help you catch more fish. Bob Redfern’s Outdoor Magazine is being brought to you today by the South Carolina Department of Natural Resources. Life’s just better outdoors! By Berkley, catch more fish with Berkly fishing products. By Ranger Boats, Still building legends one at a time. By Browning Ammunition, Browning the best there is. And by Southern Woods Plantation. Voted as one of the top quail hunting destinations in America.
Well folks we’re going to have more on the show this week, but joining me now with out tackle shop update this week is Kevin Malone, the product brand manager at Berkley and pure fishing. And we’re going to be talking some Berkley PowerBaits this week okay. If you fish and don’t have Berkley PowerBaits in your tackle box you need to pay attention and get some. Okay, I’m all about this MaxScent stuff. Talk to me about the importance of all of these baits.
Yeah so PowerBait MaxScent is relatively new to our PowerBait family. Everybody knows and loves PowerBait but as the name indicates it’s a sort of amped up version of it. You know with PowerBait it’s all about the taste but the MaxScent version actually excretes scent out and into the water column. So you get that added benefit of a larger range of attraction to the fish and we’ve actually quantified in our lab and in the field that this actually catches 45% more fish than original PowerBait so take what you thought was good about PowerBait and this is an even better version. Similar to Gulp with the scent excretion water column. The good thing about this stuff though is if you’re moving a lot, doesn’t dry out on the hook. You know you’ve got a lot of great key shapes here today.
[Bob] Well I tell you it’s even 45% on the packet so it’s got to be good. So you’ve got some really some great options here okay. I mean we’ve got craws, I mean we’ve got I’m just telling you kingtails. I mean you’ve pretty much got it all covered with all of the different varieties in the plastics.
Yeah we’ve got a full range of sizes from bigger worm profiles and creature baits to drop shot baits and it’s really a full assortment and probably my favorite and the most popular is The General. So our stick bait, it’s got the right action it’s got the perfect action but you’ve got that added benefit of that scent.
[Bob] And it’s just one thing when you’re throwing this it’s just a heavier plastic and for me, I reduce down the weight I use because I don’t need it.
Yeah, casts super well because of how we gotta get it to fall right to your point it is a little bit heavier and really great casting it’s all plastic as well.
Kevin, you guys never cease to amaze me at Berkley and Pure Fishing okay. Thank you well I tell you what, bringing all this great stuff in. And folks listen, if you wanna know more about all these great Berkley products log on to www.berkley-fishing.com see for yourself okay? And next week we’ll probably have Kevin back here again on the show, to talk about some more great fishing products.
[Announcer] Stay tuned after a commercial break. We head to the Sportsman’s Table for a South Carolina certified low country boil recipe. And later in the show, we go back to Florida. For some more exciting bass fishing.
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 this weeks Sportsman’s Table folks. We’re on the beautiful Waccamaw River here at Deck 383, tell you what we’ve got another great recipe for you this week and my guest chef is Carol Penagos she is a sous chef for Strand Catering right here in Myrtle Beach. Carol, welcome okay?
Thank you, nice to meet you.
Now listen, there’s a lot of folks who love what you’re gonna cook for us today. Tell me a little bit about it.
We’re gonna do a crab boil but we’re gonna do it for two. Typically a crab boil is done for a large quantity of people and that’s what’s great about it, you can get a lot of food out and for a large crowd.
I see mussels, I see shrimp
Little net clams
Some local sausage, there’s corn the shrimp from McClellanville.
There you go.
So and out corn duds came from a farm freeze.
And out little potatoes that were just picked the other day as well.
And you’re gonna let me help put in the stuff?
I am. I’m gonna teach you how to do this.
Oh my gosh! Okay so what first?
We’re gonna start with, I’m gonna want you to start with this butter because we want to make sure this broth has a lot of aromatics and flavors to it.
All right there goes the butter.
Now add your garlic
Oh wow okay.
And now your onion.
Look at this!
A cup of onion.
Redford’s cooking. Oh man!
And add your celery.
You’re just gonna give that a little stir round.
Yeah yeah yeah.
Now do you want all this butter to melt?
Yes you want everything to kind of melt together and the once you have your onions about halfway translucent.
You will add your crab boil seasoning to that.
Oh I gotcha.
Then you add your water, so that you’re not diluting your flavors.
Great, well you know I really like your idea because it’s for two okay?
Cause normally it’s a pot this big a round.
Then you gotta dump it all the paper out and all that other stuff. No not this, okay we’re there.
Okay so you can go ahead and about a half a cup.
I’ll say when. When.
Okay there we go.
There you go.
And what is that seasoning?
This is a great seasoning you can get from your Seven Seas in Murrells Inlet.
The have a house crab boil seasoning.
There you go certified SC.
It’s amazing. And then you’re gonna go ahead and squeeze two lemons in there.
Oh my goodness. Okay.
And the chef’s trick is if you use a strainer you won’t get those lemon seeds in there.
Wow that’s awesome. Okay you know folks listen, I always try to do the eating but not today. Carol’s got me working.
That’s right. All right now you’re gonna open up your can of New South Beer, this is brewed locally here in Myrtle Beach.
Now we gotta do this with care. Carefully. All right there you go.
Now the reason I like using this beer is that it comes, it’s brewed with coriander and spices and also has a zest of orange in it. So it pairs really well when you’re cooking with seafood or shrimp or anything like that.
And that’s right here in Myrtle Beach?
Right here in Myrtle Beach.
Okay there you go. Now don’t, how much?
The whole can.
Oh really? Okay.
There’s the sound your looking for so.
I’ll have to stand back cause the fumes are I wanna finish this segment. Okay, there we go all right.
So the fact that your smelling is good Make sure you give it a good stir together.
All right, now you can go ahead and add your water. Two quartz of water.
The whole thing?
Okay thank goodness you already got it measured out.
Just wanna make sure you have enough water to keep all the items covered as their cooking.
If you notice that things start to– that the waterline starts to dip below your vegetables or your seafood add a little more water to as well.
Oh wow! That’s easy okay got it.
All right now first thing you wanna start with is your little potatoes.
About 10 to 12 of them.
Okay got that.
Then you let that cook for about 20 minutes you want all this to simmer together at a medium high heat and just kinda work and incorporate together your potatoes are gonna cook the longest.
Next your gonna add your onions, your corn and your sausage.
Fresh local sausage.
Oh the corn looks great.
And we chose a hot kind just because we like a little flavor and an extra spice in there.
Oh yeah got it.
Two links of sausage cut up into fours.
Okay. Now any sausage will do?
Any sausage will do.
That looked like an andouille of some sort?
It was an andouille but you can use if you like kielbasa you can use that as well it doesn’t matter what your preference is.
Now your gonna let that cook for about another five to eight minutes to make sure that your corn is cooked thoroughly.
Man it smells great.
Then you will add your clams and
Just put ’em all in there?
Just dump ’em all in there.
And those are going to cook for eight to 10 minutes or until you see them open.
Once they open you know they’re cooked.
They’re playing peekaboo with me.
Here we go.
So after that’s cooked it’s been 10 minutes and you see your clams are open go ahead and throw your shrimp in. Now you want to be tasting this as you go along to make sure that you’re flavors still right you have a lot of seasoning it’s spice and salt in the water.
Okay I gotcha, I’ll do the right thing here okay?
Everyone’s a fan of taste testing that’s for sure.
Oh that tastes great. Yeah it’s awesome.
There you go good. Add your shrimp in and go ahead and turn your heat off.
And you wanna let this sit and incorporate together after it’s been simmering for a good 10 minutes and the you can strain it.
So onto the shrimp they’re just gonna turn kind of pink?
Oh wow. But not too tough.
No not too tough, that’s why if you turn the heat off you won’t over cook them but they’ll still incorporate the flavor that you’re looking for.
Listen, that’s awesome thank you.
You’re welcome. And then the last step is you would strain it
And then you could serve it into your bowls for two.
And here we have it, fresh low country boil right there.
Look at that folks, I’m telling you right here low country boil Deck 383 on the Waccamaw River. Join us again right back here next week. For another great episode on The Sportsman’s Table. We’ll see you then.
[Announcer] To find out more information on food that’s fresher and tastier go online at www.certifiedscgrown.com Buy certified South Carolina grown products. It’s a matter of taste.
Bob Redfern’s Outdoor Magazine is being brought to you today by 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 South Caroling Embroidery and Screenprinting. And by the Waccawache Marina and Deck 383. Located on the Waccamaw River in Murrells Inlet South Carolina.
[Ron] There’s a bite.
All right get him Bo, get him. What did he pick that thing up in the middle?
[Ron] Yes he did. Right in the middle of that cut.
Oh my gosh that’s awesome.
[Ron] Feels like a little better fishing than the last one I caught.
Oh there you go.
[Ron] That last one.
That’s what I’m talking about. Give him over here and I’ll dip him up for you.
[Ron] Yeah all right.
Ooh I’ll put mine down.
Oh their strong out here.
I’m telling you.
That’s how these fish fight.
Let me get mine out the way.
He doesn’t want to come see us does he?
No he don’t does he? And we caught him on a general. Oh yeah, there we go yeah man. I tell you, uh-oh boo.
Did he break my line?
Bo he broke your line man.
Probably should of retied that.
Oh my goodness. Wow!
Bo there ain’t nothing I can do about this one.
I think we got ‘im.
But we got to see ‘im anyway.
Yeah we got to see ‘im. Okay all right it’s all right.
It happens. That’s that’s that’s–
But you know in the tournament man, in the tournament you gotta make sure you get ‘im in the line well.
I’d be crying right now.
I know you would be, I know you would be. Yep it’s on the black general. If he’ll just take it, Ill get him over here. Yep there he goes.
Oh that sounded good.
Yeah he’s and he’s a small one that’s okay.
It sounded good anyway.
Yeah well, I just kind of look at him man. I tell you they are absolutely inhaling that thing. Yeah, wow.
[Ron] They are liking the general for sure.
They are liking the general.
[Ron] It’s gotta be all that scent that they put on ’em.
It has to be, they are just absolutely inhaling that thing wow. All right I had to switch up to the black. He ain’t very big but that’s okay I’ll take it. Get in there. All right man, where that one was there had to be a bigger one, there just ain’t one. And the general, fish on. Well Ron I tell what man, I have enjoyed fishing with you my friend.
I have too.
It has been a pleasure.
It has been a fun day, I have enjoyed fishing with you.
I’m just glad we caught up with one another off your turtle trail.
It’s kind of a crazy schedule we’ve kind of both got crazy schedules going don’t we?
Well listen I’ll tell you what, I will always have time for fishing.
Yes sir, me too.
And I know you will as well.
And folks listen I hope you’ve enjoyed our show from beautiful sunny Florida down here with Ron Ryals at Bienville Plantation. Again logon to Bob’s Top 16 on www.bobredfern.com and go to Bienville Plantation and you can come fishing with this young man right here and I’ll tell you what he’ll put you on fish just like we’ve had a great day today. I’ll tell you what it’s been the PowerBait General my friend!
It has been the general often did it for us.
Salute! Yeah well listen I’m gonna try and continue I know the folks have gotta go but I gotta continue to try and fish with this with the chappo okay? cause I’m telling you– Cause I’m going to keep throwing the general Yeah down the road, you know the chappo is going to be the ticket okay?
Yes it is.
Well listen I appreciate it very much thank you so much and folks as I always like to say each and every week, the outdoors are my passion and I want it to be yours too. We’ll see you right back here again next week. On another episode of Bob Redford’s Outdoor Magazine. Keep fishing Bo, I’m gonna keep wishing. Throw it on out there.
We’re back down in Georgetown, South Carolina doin’ some hot, summertime Redfishing. Joining Bob is an old military friend, Jack Smith, who has become a big fan of Redfishing.
Also, Kevin Malone with Pure Fishing, shows off some new Gulp! baits and more new items from Berkley.
It’s tailgating season and on the Sportsman’s Table we’ve got a special rib sandwich.
[Bob Redfern] Welcome to our show this week, folks. We’re back down in Georgetown, South Carolina doin’ some hot, summertime redfishin’ with an old military friend of mine, Jack Smith. And Jack used to… Well, we used to hang out a little bit at Fort Campbell, Kentucky when I was with the 101st Airborne. Jack, retired now. He lives in Georgetown, South Carolina and is a big red fisherman. He caught the disease, and so we’re gonna have him on our show today. But, I also asked a special friend of mine, Kevin Malone with Pure Fishing, to come in and talk to us about what, well, Berkley has got on tap. We’ve got some new Gulp! baits. Some of the things we’re usin’ on today’s show and Kevin’s gonna come in and gonna to talk to us about those items. And on the Sportsman’s Table, you got a lot of sports coming up: Football, basketball, all kinds of things, and I know you do a lot of tailgatin’. We’ve got a special rib sandwich for ya on the Sportsman’s Table this week. Action-packed show, lots of things going on. We’re glad you decided to come in and see us. Right here on Bob Redfern’s Outdoor Magazine. Yeah, it’s just been a great day. We shot this hog. Look at that, wow, let me hold that thing.
So folks, welcome back to our show. With me now, is Kevin Malone. He is the Berkley product brand manager at Pure Fishing. And, well I tell you what, he’s brought in some great products to show and some that we even gonna show you today that Jack and I were using on the show today to catch some of these redfish. Kevin, it’s a pleasure to have you, man.
Yeah, it’s good to see ya.
It’s been a while, bud.
It’s been a little while.
I gotta get you behind the rod and reel.
I know, I’m missin’ the whole Georgetown redfishin’ deal. That was a lot of fun last time we did it.
Well, we’re gonna go again,
But, tell me a little bit about what we’re gonna expect to see today and what you’ve brought with ya real quick.
Yeah, so I brought some new editions to our Fusion 19 line-up of terminal tackle. So some of the new gig heads that you’re using along with some of our new Gulp! products and colors, which we all know, and how effective Gulp! is in salt water.
Well, I tell ya what, I know that it’s been tough to get you anywhere, okay. ‘Cause you’re a brand new dad, again congratulations, okay, to you and the misses on that. Well folks, listen. Well, before I get him to talk about all these great products we’re usin’ on the show, let’s head on down to Georgetown and take a look at Jack and I doing a little bit of redfishin’, okay. And was it hot.
[Jack] Go get ’em. That is a toad.
[Bob] He’s comin’ right at us now.
[Bob] You still got him?
[Jack] Oh yeah.
[Bob] All right.
[Jack] He isn’t goin’ anywhere. He inhaled that crab.
Folks, we are in Georgetown, South Carolina. And I’ve got an old, dear friend here by the name of Jack Smith. Jack has agreed to take us down here, a little bit of redfishin’. He and this… I’ll tell ya, the redfishin’ business is… you’ve got the bug, man.
[Jack] I’ve got it bad.
[Bob] You do.
[Jack] I’m an old Kentucky lake bass fisherman.
[Jack] And I’m hooked on this stuff.
[Bob] Wow. That’s a nice first catch red right there. Wow.
[Jack] Oh yeah.
[Bob] You need help? You got him?
[Jack] I think we got him.
[Bob] All right, man, get him up here.
[Jack] Oh, he’s got several spots.
[Bob] Oh, he does.
[Jack] And he’s right in the slot.
He’d be a…
[Bob] Oh yeah.
perfect fish for a tournament.
Now folks, Jack fishes the IFA tournament series here. Matter of fact, he’s been doing that for a couple a years. Got a regular partner, so I’ve asked him just to put us on a few fish. It’s been a while since we’ve been to Georgetown. Beautiful place to come. Great destination. And, if you got a good guide, and you got a guide that knows what he’s doing’… Man… Uh oh.
[Jack] Sorry. Sorry.
Get him. Get him in. It’s got you all excited. Now, there you go.
I love catchin’ these things.
Man, oh yeah.
I’m tellin’ ya, for a guy that is a bass fisherman, okay.
Bud, that’s awesome right there, man.
[Jack] Oh yeah, that’s a fine… That’s a good fish.
Mm-hmm. Is that tournament worthy fish?
[Jack] Oh yeah. Look at him pull that drag.
[Bob] Oh yeah, yeah.
[Jack] He’s definitely in the slot. All right. Well, I say, “Here he comes”, and then he takes off the other direction.
[Bob] I know, man.
[Jack] He takes the drag. That’s the way these redfish work. That’s why I’m so hooked on them,
[Bob] Oh yeah. There ya go, man.
[Jack] A good keeper.
[Bob] Well, I tell ya what, I have to have an excuse. I threw right back in that same spot.
[Jack] That’ll work.
[Bob] That you came out of.
[Jack] A lot of times there’s two or three of ’em there.
[Bob] And I missed. I missed him.
[Jack] Oh, did ya?
[Bob] I did.
[Bob] On that Gulp! Berkley Jerk Shad.
[Bob] Nice fish, man. Nice fish.
[Jack] And this is the, this is another Gulp! It’s the Minnow.
[Jack] The little Pogy Minnow.
[Bob] Come on, get that thing again. There he is.
[Jack] Got ‘im?
[Bob] I do, not sure how big he is but…
[Jack] You gonna find out how big he is real quick.
[Bob] Look at that.
[Jack] Great one. Yeah, man.
[Jack] Look at him go.
[Bob] Yeah. Come on up here.
[Jack] That’s the biggest one yet I think, Bob.
[Bob] Nah, I don’t think so, you’re being too gracious. You’re being too gracious.
Can I help ya?
Nah, man I just want to let all the folks out there see, the redfish in Georgetown man, I’m tellin’ ya. That’s another good slot fish.
[Jack] Yes, sir.
[Bob] Oh wow. We do pretty good if we were tournament fishing today, brother. That’s what I’m talking about. Mm. Folks, Jack Smith. I tell ya what, I have to tell the story about, oh, gosh, I guess it was probably the winter of 1987, ?
Uh, this guy was an Apache helicopter pilot for the 101st Airborne second 17th…
Cobra! I’m sorry, gosh I keep thinking Apaches.
It’s all right, that’s all right.
But um, and I was a battalion operations officer for an Iftar battalion 4187 and Jack provided air cover support with Cobras for us and gosh, you know…
Been friends ever since.
Well, we had been and I talked to you on the phone but ya know it’s been since 1987, how many years is that?
Yeah, too many.
Forty some years ago, look at that, man.
Beautiful. little red fish right there. All right, Georgetown,
Gotta be more where that came from. Well, you know, Kevin I’ll tell you what, I love redfishin’, okay, the summertime, yeah it’s hot but redfishin’ just, I don’t know, it’s just exciting out there but all of these great Gulp! products and all this stuff from Berkley is just absolutely on target today on our show. Okay, and I tell ya what folks, when we come back, we’re gonna have Kevin talk about each one of these things that I’m using on today’s show. So stay tuned, when we come back, it’s all about Kevin and Berkley.
[Announcer] Bob Redfern’s Outdoor Magazine, is being brought to you today by, The South Carolina Department of Natural Resources, life’s just better outdoors. By Berkley, catch more fish with Berkley fishing products. By Ranger Boats, still building legends one at a time. By Browning Ammunition, Browning the best there is. And by Southern Woods Plantation, voted as one of the top quail hunting destinations in America.
Welcome back, folks. As promised, joining me is Kevin Malone, he is the product brand manager at Berkley for Pure Fishing and I tell ya what, this young guy, it’s been a while since he’s been on our show and so that’s why I wanted to have him as part of this show this week, to talk about these great products from Berkley and especially the Gulp! and the gig heads. Kevin, bud, I tell ya what though, you always never cease to amaze me, okay. I just, let’s talk, let’s start with the gig heads, let’s talk about those ’cause they’re new from Fusion here at Berkley, let’s talk about those.
Yeah, so a couple years back in 2015 we launched new range of Terminal Tackle and Berkley called Fusion 19 which is uh, really our take at some key pieces of terminal tackle. So you know, at Berkley we make a serious effort to make sure that it’s the right stuff and has the right performance, and that’s really what Fusion 19 is about. We’ve got a couple new additions, that you guys were using in today’s show, the new Swing Head um, you know this is a really neat design in that you get a really wide range of motion with the swivel in between the weight and the hook. But what’s really important is the hook, you know that’s one of your most important connection points between you and the fish, and these Fusion 19 hooks on the Swing Head have a needle point design so they’re super sharp, they maintain their points really well and they have a slick set coding, which is what we put on this hook that actually helps it penetrate the fishes mouth easier so you get a ton of action out of this head, you’ve got a super sharp high quality hook and just a really great value. The other piece of this key is this little keeper, it’s a lead-free swinging keeper that help hold your plastic on there, you know a lot of other similar type gig heads like this, you just slide out the shank of the hook and it has a tendency to pull down so, we put this little keeper on here to really help keep your plastic straight and in place.
Well, I tell ya what, you know with the Jerk Bait here, that we have is, I mean, it goes on there very well okay, and I just, it’s just that added action.
As apposed to more what I call the normal gig head.
Okay. Which is more of a kind of a static.
And there’s not much, its just an up and down and then of course the tail.
So I think you guys have hit the nail on the head with that one.
Yeah, that’s a really awesome gig head and to your point, it gives a lot of extra action that you don’t get in maybe a traditional straight gig head.
Well let’s talk about some of the others now, you know, again for trout and even redfish, on a quart unit here like we were using today, these crabs are… I just had no idea.
Yeah, yeah, I mean it’s super lifelike in terms of it’s overall shape, you know redfish obviously eat a lot of crabs throughout the year and so that, in combination with the special formula that is Gulp!, makes it really irresistible to those big redfish.
Okay now, we’re gonna have to take it back just a little bit, okay? Let’s reintroduce to a lot of folks out there, who may not be familiar with Gulp!, okay. You know, a lot of guys use live bait, they’ll use shrimp, they’ll use gut and uh, mollet and all kinds of things when they’re actually fishing in the saltwater. If you don’t have Gulp! on board the boat man, I think you’re missing the boat.
[Kevin] Yeah, absolutely. I would say Gulp! you know, and a lot of people and particularly in saltwater consider Gulp! to be the best alternative to live bait and the reason for that is the scent. There’s a lot of other baits out there that claim to have scent but nobody understands scent like Berkley does and we introduced Gulp! you know, some years ago and it made its place into a lot of saltwater boats over time, but what it comes down to is the scent so we’ve got the traditional shapes, some night shapes, like the crab but the material and the scent that we put into that product is what drives the fish crazy, it’s probably the only soft classic in the world that you can deadstick and fish will eat it off the bottom just like live bait, so it’s the proprietary material, it’s the proprietary scent package that we put in it, and it actually distributes scent out into the water column, so you’re not only playing on the fish’s sense of sight, with the shape and action but you’re actually bringing them to the bait with that scent.
Well and the packaging is kinda key too. Let’s talk, I mean it’s already in the scent, you can buy it that way, okay, for multiples and of course the variances there, it’s still, there’s a lot of scent in the bags, if that’s how you wanna do it. You also, and tell folks how, all of the Berkley products, tell ’em how they can go about there and look at ’em, okay and well, basically before they go into the store to buy ’em because you guys just got so much of this stuff out there. It’s just awesome.
[Kevin] Yeah, we’ve launched a ton of product over the last two to three years and the best place to look at it is on BerkleyFishing.com, we’ve got every size and shape and color you can imagine out there and there’s a lot of good resources out there as well so…
Okay, well I’m gonna have you back cuz we’re not done yet, okay. Beau, I tell you what, man, I gotta ask ya, how’s it feel to be a new dad?
Oh, it’s awesome. It’s the best feeling in the world, there’s nothing better than catching fish, I thought that was the best feeling in the world but coming home to a little baby is uh, it tops it by a mile, so it’s a lot of fun.
And I bet you already got him his fishing rod out, okay?
Oh yeah, we’re ready to go.
There ya go. All right well folks, listen, stay tuned, when we come back, we’re gonna have a great recipe on this weeks Sportman’s Table, Rib Sandwiches, okay? South Carolina certified pork, you gotta stay tuned for this one. We’ll be right back.
[Announcer] The Sportsman’s Table, 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 this addition of the Sportsman’s Table, this week folks, joining me is Ed Drombroski, he is with Lee’s Farm, here in Murrells Inlet, South Carolina and we’re filming from Deck 383 Restaurant, just down the road from Lee’s Farm. Ed, it’s always a pleasure, man.
What kinda, I tell you what, you never cease to amaze me, man, you got a rack of ribs here…
[Bob] What do we got goin’ on?
Well, what we’re gonna do today is, we smoke uh, meats on the weekends at the market, we have a big smoker there, I love doing smoking. I’ve been doing it for 25 years. What we’re gonna do today is, I’m gonna do a boneless rib sandwich.
Okay? And what we’re gonna do is just start that off, let’s get our, I’m gonna make a sauce for it too, I’m gonna make a syrup and bacon and bourbon sauce to put on top of it, the sandwich.
Oh, wow, sounds great.
But we’re going to take some sliced up bacon,
throw that in there… Get that rolling.
[Bob] Now you’re using pecan oil or just regular olive oil?
[Ed] I’m using pecan oil, high heat and I love the flavor, the nutty flavor of it, obviously use whatever you need, cause some people have those allergies.
[Bob] I gotcha.
[Ed] Let that get going, we’re also gonna throw in some diced up onions in there, we’re gonna let that reduce down and want that to uh, render all the fats, so that’s going to take a little time. In the meantime, we’re gonna work on our, getting our rib ready and I’m gonna show ya how we’re gonna do that. We’re going to take your rib, look at that beautiful rib,
Oh my goodness.
all that meat on there, all that marbling in there, very tender already.
[Ed] What you wanna do is you wanna take this silver skin off. Easiest way to do that is to grab yourself a towel, cut yourself the end, grab ahold of it, and tear it off.
[Bob] Oh, wow, okay.
[Ed] Just like that.
[Bob] Wow, look at that.
[Ed] Okay? That’s that chewy part that everybody has on the rib, you don’t wanna have that on there.
[Ed] Okay? So after that we’re gonna do is rub it, any type of barbeque rub… This is stuff we make here at the market here and its got brown sugar, its got some chili powder, its got, I put a little Old Spice in mine,
I like that.
A little bit of orange, dried orange peel, it’s a really nice for pork and chicken. All right, so now that you can see how the fat rendered out, and see how crispy that bacon is,
And translucent that is, now we’re gonna finish off the sauce.
[Ed] K? What we’re gonna do is take a little bit of smoked chipotle chilis, put them in there.
[Bob] Right, mmm.
[Ed] Okay, I’m gonna put a little bit of balsamic vinegar, give it that acidic flavor. You can use maple syrup, I’m using black walnut syrup that we sell at the market.
Oh, at the market.
Again, I like that nutty flavor.
[Bob] Oh yeah, yeah.
Um, some people don’t like it but I love that nutty flavor. Okay, mix that around a little bit, and you can let this cook for ya know, about five minutes or so.
What you’re gonna do is, you’re gonna take your favorite whiskey or bourbon, you gotta put that in the sauce.
[Bob] There ya go.
So that’s that, put that there. Okay, now from here you’re gonna let her cook for another about ten minutes or so to you know, to render down and reduce a little bit, and that’ll be your finished sauce, on top a your ribs. Put that up there like that.
[Ed] Mm, look how nice that looks.
[Bob] Oh, my goodness, fresh bread…
[Ed] Yep, you do this for a party like this, this long thing.
[Bob] Yeah, fresh ribs…
[Ed] Absolutely. Now we’re gonna take the sauce…
[Bob] I’ll get this out the way for ya.
We’re gonna take this sauce, we’re gonna put this on top. All those flavors…
[Bob] Oh, my goodness.
[Ed] K? Yeah, some people put barbeque sauce on top a the ribs, I’m not a lover of that, I like to do it with, I like to taste meat.
[Ed] I love tasting that meat. So that’s what we’re gonna do there and now I’m gonna finish it off with a little bit of parsley, okay?
[Bob] Wow, wow, wow, wow Goodness.
All right and now we’re ready to plate it.
Whew, wow! Let’s set that right there. That is wonderful.
Look at that, that’s beautiful, isn’t it?
So now what we’re gonna do, is we’re gonna, we make all our salads at the market.
Okay. So we’re gonna get a little potato salad cause you gotta have potato salad at a barbecue, when you havin’ ribs. We’re gonna do a little bit of our macaroni salad.
[Ed] Okay. And then were gonna cut this up.
[Bob] Mmm-mmm-mmm Oh, my goodness, look at that. Wow.
[Ed] Look at that.
[Ed] Okay. I’mma plate it there.
[Bob] Nobodies going away hungry on this Sportsman’s Table.
[Ed] No, not at all. Another one, there ya go.
[Bob] There ya go.
[Ed] And there ya have it, rib sandwich.
There ya go. Ed, it’s always a pleasure,
Thank you very much.
Thank you so much.
And folks, as we always like to say “Buy and eat local” certifiedscgrown.com, log on and see what’s fresh on the menu. Not only across the great state of South Carolina but at Deck 383 Restaurant, right here in Murrells Inlet. We’ll be back here again next week, on another great recipe, on The Sportsman’s Table.
[Announcer] 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, The South Carolina Department of Natural Resources, life’s just better outdoors. Abu Garcia, Abu Garcia for life. By Ranger Boats, still building legends one at a time. By Browning Ammunition, Browning the best there is. And by Southern Woods Plantation, voted as one of the top quail hunting destinations in America.
[Jack] Another good fish, oh, that’s uh, he may be a bigger one.
Okay, that may be the biggest one of the day.
Another good slot fish.
We’ll take ‘im.
It’s too bad we’re not tournament fishing today.
[Jack] We’re catching ’em, that’s for sure.
I’m tellin’ ya, it’s awesome, yeah, hmm. Oh, yeah.
[Jack] Here he comes, here he comes.
[Bob] Oh, yeah.
[Jack] Oh, yeah that’s a good one.
[Bob] Nicely done, my friend.
He’s still fresh.
[Bob] Yeah, he is, this tide’s going out and they’re coming out.
That’s right, they’ll get back in that grass and feed on those little crabs. Whoa, I’m sorry fish. He’s still good and live.
[Bob] Yes, he is.
And they feed on those little crabs and then they have to come out and that’s when we can catch ’em.
[Bob] Yeah, oh yeah.
It’s so hard to catch them back in that grass. But golly they’re so pretty, too.
[Bob] They are beautiful fish, I can tell ya.
[Jack] Gold and copper and everything.
[Bob] Now I know why you moved to Georgetown.
[Jack] Yes, sir.
Well folks, listen, I’ve convinced him to bring the whole box cause there’s some great products that we didn’t even touch on today, and you know Kevin, I tell ya what, I gotta get you back down to Georgetown, I gotta get you on a boat, okay?
You haven’t even been on our new Ranger boat, okay?
I haven’t, I hear it’s nice.
And whose fault is that? That’s mine.
Well look, you’ve got some great new products, okay, that are coming out, we’ve had ’em on today’s show but you’ve got a whole box of stuff here, okay. Gotta tease these folks with some of this stuff.
So we’ve gotta ton of stuff here today, we’re launching a lot of new Gulp! shapes and colors this year, another one that we’re pretty excited about in the box of goodies is the Crazy Legs Jerk Shad, so it’s that same traditional jerk shad shape that everybody loves and I think you guys were using as well but it’s got some added action with some crazy legs tails on it.
So we’ve got some popular colors and new penny, and white and chartreuse but I’ve also got some other stuff in here that’s coming in the future. We’ve got a lot of great new products in the pipeline for Gulp!
I’mma just dig down in there, man. What else we got down in here, looky here, oh my gosh, wow, man there is all kind… Look at all this stuff, oh my gosh, well, I tell ya what, oh, man more gig heads, look at that, oh mmm
A lot to come, Bob.
I am, ah, gosh I tell ya, well listen, I really appreciate you joining me today and folks, the next time your gonna see this guy, he’s gonna be behind a rod and reel somewhere. Okay? Remember that, berkleyfishing.com go on out there, got to Bob’s Top 16, you’re gonna find Berkley Fishing all over that as well, as well as Pure Fishing and I tell ya what, it’s such an honor and a privilege to have you come in to be on our show, just to talk about this stuff today, Kevin. And you know if there’s one thing you wanna leave out there, okay, being you’re the product brand manager, what would it be to all these fisherman out there?
You know, I would say we don’t take our jobs lightly, it’s a fun job but we put a lot a time and effort and energy to living up to our brand tagline, which is “catch more fish” and at the end of the day, that’s what we want people to do and we go in to do our jobs everyday thinking about that, so.
Beau, I know you do, hit it right there and boom. All right man, that’s it. Well listen folks, that’s our show for this week, from Georgetown, with Kevin Malone, Pure Fishing and Berkley product manager. I hope you’ve enjoyed it, hope ya learned something today cause we’re gonna have this guy back, he’s gonna be talking about some more great products and more great baits from Berkley, but as I always like to say, each and every week, the outdoors’ my passion and I want it to be yours too. We’ll see ya right back here again next week on another episode of Bob Redfern’s Outdoor Magazine.
Here’s part two of Bob’s trip to Lake Erie Pennsylvania fishing for Walleye with Bandit Sport Fishing.
Ooh man! Gosh, this has been a great day! We shot this hog. Look at that. Wow! Let me hold that thing.
Boys, fish on brother, fish on. Oh my gosh, that is a nice fish.
Here, let me move that cone out of the way.
Okay. Ooh, yeah. That one’s got some serious weight to him. Okay now, Ryan, you gotta coach me up. C’mere brother.
All right, take your time. Nice and easy.
Folks, welcome to Bob Redfern’s Outdoor Magazine this week. We are in Lake Erie, Pennsylvania. This is the first mate here, for Joel Carradine our captain, Ryan Lucas. Ryan, I tell ya, this walleye’s got some serious weight. Listen to him singing. Yeah, while I’m doing this, and reeling this thing in, you can hear that 14 pound test Berkley Trilene Sensation line kinda sing a little bit in the wind. And I’m fishin’ an Ambassadeur Record 6600 with the 14 pound test line on an eight foot Veritas from Abu Garcia. Again, the rig is really key for fishin’ here. Walleye, and I’m not tryin’ to horse this thing here.
Yeah, take your time, I’d like to see that one.
Me too. Walleye fishin’ at Lake Erie, folks, is just a great place to come and a good time. I don’t know how many of you watchin’ the show, love to eat fish, but you really don’t get any better, without considerin’ walleye. All right Ryan, you are a native from Erie?
Yes, been here my whole life, 30 years.
Have you really, 30 years? How long have you been mate?
This is my third season doin’ it, but I’ve been fishin’ like this my whole life.
Oh my goodness. C’mere Joel, c’mere boat captain. Folks, let me introduce you to Joel Carradine, Captain Joel Carradine, right here, with Bandit Sport Fishing, on our show today. Listen, that thing is, he’s got a little weight to him, Joel.
[Ryan] It’s still a good fish though.
Yeah, he is. Man, I tell you what, it’s nice to be back up in Erie, Pennsylvania with you my friend.
I’m glad you made the trip up here.
Ah man, thanks for havin’ us. It’s always a pleasure.
It’s a long way to come.
That’s okay man, it’s just a short way to go to come fishin’. Now I gotta introduce my other guy. He’s got the boat up there. C’mere, Ben. C’mon up here. Stay in here man, don’t go no place. Man, we’re gonna get everybody in here.
Yeah, while I’m reelin’ this fish in, we got plenty of time. Ben Hines, he is the store manager for the Field and Stream store up here in Erie, Pennsylvania. Ben, boom. Ryan, boom! Joel.
Way to start our mornin’.
The sun is just comin’ up here on the lake and the fish are on. And I’m gonna date this a little bit. We’re right here in the first week of June, that’s when you said come, fish are on.
And that’s why I’m here. Ben, aw, man, he’s goin’ back up to get the controls. Ryan, I have to ask you, as a first mate, you really have to have some patience.
Sometimes, yeah, I won’t deny that. Just try to teach the best you can.
Yeah, man. You’re in the people business and this guy does it no better than anybody that I know. There he comes a little bit. I know folks are thinkin’, what has he got, a bucket on that thing? No, this is kind of a nice fish and —
Well, what we do, it’s called precision trolling. So to get our lures a certain depth, sometimes we have to set the lines back further to get ’em in the strike zone.
We have these back about 150, 160 feet and a walleye’s comin’.
[Bob] There he comes, okay, awesome! That’s a keeper right there!
[Joel] Oh yeah!
[Bob] Great, man! Well, Joel, tell me a little bit about Bandit Sport Fishing. You guys are a great charter service, you cater to everybody that comes up here.
Even kids, and we love to get kids on here.
[Joel] Kids are welcome.
Tell me about the seasons. What’s the best time for folks to come up here for walleye?
Well, usually in the past, we’ve started in the middle of June, but the fishin’s been phenomenal and there’s a ton of walleye in this lake. Now we have residents. Usually they talk about the big migration from the Western Basin to the Central Basin and they move as the water warms up. They like the cooler water, so later in the season, if the fishin’ ain’t got good for us, they’re doin’ real well in the Western Basin.
And then you’ll fish from May through September, October?
We’ve actually fished in October now. It’s been real good, we can catch ’em, middle of October.
That’s phenomenal. Well listen, thanks man, great start. We gotta get ’em back in the water. Folks, Bob Redfern’s Outdoor Magazine, Lake Erie, Pennsylvania. If you wanna come up here and go, log onto Bob’s top 16 and you too can come up here with Bandit Sport Fishing and Captain Joel Carradine. All right man, let’s get it in the box. Woohoo!
[Narrator] Coming up next, we head back to Lake Erie, for some more walleye fishing with Bandit Sport Fishing Charters. Bob Redfern’s Outdoor Magazine is being brought to you today by the South Carolina Department of Natural Resources, life’s just better outdoors. By Berkley, catch more fish with Berkley fishing products. By Ranger Boats, still building legends one at a time. By Browning Ammunition, Browning, the best there is. And by Southern Woods Plantation, voted as one of the top whale hunting destinations in America.
All right Ryan, get it Ben, it’s yours. You’re up, beau. We got Joel over here, he’s doin’ the windsock grill. Go ahead, get on it man, get on it. Now look, I think it may take all three of us to coach him up. Now Ben, honestly, you are a fisherman from a long way back, but have you ever fished for walleye like this?
I have not.
I have not. I’ve jigged for ’em, but I’ve never targeted and engaged in trolling for ’em. I’ve marked ’em, and will, drop on ’em, but I’m kind of a bass guy. This is new to me, I like it.
[Bob] This is a lot of fun. What d’ya think, Joel? C’mon up here, brother. Look, you’re puttin’ Ben Hines on his first walleye trip like this. This is awesome.
[Joel] I’m glad he was able to come.
Yeah, I’m tellin’ ya. Now we got plenty of coaches up here.
Happy for the opportunity.
There ya go. You may have big fish here, Ben.
I like this.
Now, the next one’s now, after you get this one in, then we’re gonna get Joel, then we’re gonna get Ryan behind the reel. I’ve already got my two or three. I tell you what folks, it’s just a great opportunity to come up here to Lake Erie and do this kind of fishin’. And we’re so blessed to have Ben Hines from the local Field and Stream store here and our boat captain, Joel Carradine with Bandit Sport Fishing and a new guy that we’ve not met —
[Joel] It looks like we’ve got two more fish on the line.
[Bob] Well, grab it get yours, man, get on it! Get on it, Joel, your turn.
We’ll get it.
[Bob] Or Ryan, you get it. I don’t care. Somebody get it.
[Joel] There we go.
Nice fish! Well done, my friend. What was the reaction out of that, brother?
That is a good time for everybody, right there.
[Bob] Oh my gosh, yeah!
[Ben] And that is going to taste good.
I think you got me beat. You got big fish. Nice, nice. Nice one, I’m tellin’ ya.
Nice fish, Ben.
You got more fish on?
[Joel] We’ll be able to do that in a second. We’ve got two more on, it looks like.
Got it! Okay, snap the line! And folks, if you’re wonder why I’m snappin’ this line, they’ve got these rubber band holders that hold ’em on the outriggers basically. They’re on cones out there and Joel, that is an ingenious system. It’s not rocket science.
No, I love it.
It saves ya from havin’ to take all the rods in when you get a fish. When you’re on saltwater and you got outriggers you’re kinda hamstrung, but the way you guys have got this rigged, it’s really easy.
It is. As you can see, you’re almost directly under that rod that’s fishin’. And the ponto is up above it.
It’s snaggle free fishin’. That’s what’s great about it.
It is. It’s an awesome tool.
We’re lookin’ at 48 degrees this morning. The wind’s blowin’ at about what, 15, maybe 10?
10 to 15 knots is the weather forecast.
Which is not too bad.
That’s why we’re wearin’ jackets.
[Joel] Winter doesn’t wanna leave us here. Another nice one.
[Bob] They’re all kinda about the same size. Nice fish, awesome!
I think there’s one on the stern troller.
On the cone.
On the cone.
That’s what I’m talkin’ about. It’s all about you, beau. C’mon, get him reeled in here.
When he comes to the boat, we have to unsnap the stern troller.
I’ll do that. You just tell me what to do, man.
Yeah, man, you just keep reelin’? Everybody likes to see the boat captain reel it in, fish.
These are wonderful reels.
I tell you what, Abu Garcia.
They’re like a little tow truck.
[Bob] Yeah, the tour o’ beast, man.
[Joel] Yeah, it is, just like a little tow truck.
[Bob] So you want me to clip this thing off, when it gets up here?
Yeah. The back first and then the front.
Coach me up, Captain. You guys saw us put out the buoy. Let me get it unclipped I got the back first, now the front?
You’re free. On the buoy, folks, right there, look here.
This feels like a decent fish.
You’re stylin’ and profilin’ this morning.
We’re havin’ a good time.
Look at the sun, it’s comin’ out. Here we are, Lake Erie. It don’t get no better than this, walleye fishin’. You know, when I got into town the other night, one of the first things I had to have?
Was a walleye sandwich. at one of the local restaurants. It was awesome. Wow! Matter of fact, I’ll even net this thing for ya, too. How ’bout that?
That’d be great.
That is a decent fish.
[Joel] Thanks, Bob.
Glad to help, bro, glad to help. Folks, were gonna have more great fishin’ action from Erie, Pennsylvania, but first I wanna introduce you to a special guest to our show today. It’s Emily Biddle. She is the marketing and communications director with the Erie Sports Commission. It’s an honor and a privilege to be here. It’s so wonderful that you guys and gals do what you do to attract families and everybody, fishermen, and all that sports folks, but tell me a little bit about some of the attractions when they all come up here. I know the lake’s here, they wanna fish, but there’s lots of other things to do.
Yeah, there’s a ton going on in the area and it’s happening all the time. As soon as you get off the water, there’s something for everybody. I think we’re best know for Presque Isle State Park which is a peninsula that juts into Lake Erie. It’s know for its beaches, its known for hiking and biking and running and kayaking and more fishing. There’s tons to do there. Also, home to one of the largest grape growing regions in the country. Actually the largest east of the Rockies with 21 wineries on-site that extend up into New York. Home to Presque Isle Downs and Casino which is a great spot to spend an evening. They have live thoroughbred horse racing for part of the year, restaurants on-site and just a good spot for a night out on the town. There’s something for everybody here. There’s events going on all the time. If you’re here in the summer, there’s UPMC Park. You can catch a ballgame and there’s sporting events all year.
One of the great things I wanna mention too is there are great places to eat and great places to stay here. It’s first-class amenities all the way around. I really think it’s such a special place that you guys and gals have up here. That’s why we enjoy comin’ every year. It’s just wonderful.
We think so too.
With that, thank you so much. If folks want to log on and they wanna come on up here, folks, listen, you can. Log on to Bob’s Top 16, but I’m gonna let Emily tell you how you can also get in contact with those folks if you wanna schedule a trip up here.
I’d say, if you wanna schedule a trip to Erie, absolutely go to visiterie.com. It lists all of the attractions, the accommodations, everything that you would need to know to plan your trip. They’ve got a widget on there where you can mark where you wanna go and really plan your trip and save it to your smartphone, save it to their app. So visiterie.com really makes it easy.
Emily, thanks so much again for hostin’ us up here. More great fishin’ action right here on Lake Erie, beautiful Erie, Pennsylvania.
[Narrator] Coming up next, we head to the Sportsman’s Table for a great South Carolina’s certified seafood recipe. 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.
Folks, welcome to this edition of the Sportsman’s Table this week and my guest chef is Sean Baxter from the Hot Tomato Restaurant, downtown Myrtle Beach and he’s right here at Deck 383 in Murrells Inlet and he’s gonna put a really great fish dish together for us. Okay, Sean, I’m all about this fish. Tell me about this one.
So this is one of our local fish. It’s a wreckfish. It’s a deepwater fish. It gets its name from bein’ caught in the wrecks off the Charleston bump.
[Bob] I gotcha.
[Sean] So what I’m doin’ is I’m gonna do a dijon and herb gritona topping. Now gritona is just simply bread crumbs and herbs mixed together.
[Sean] Ritz crackers works, whatever you like to use to put a little crunch on top of your stuff.
It’s all some of that secret chef recipe stuff, huh?
You wanna put a little dijon on it, like a little spicy dijon, then you put your bread crumbs on.
[Bob] Oh, wow!
[Sean] Get it in the pan.
[Bob] Now is that olive oil you’re usin’ to cook it in?
[Sean] Yeah, you don’t have to use olive oil, you can use soy oil, canola oil, anything like that.
[Bob] I gotcha. And folks if you want a copy of Sean’s recipe, just log on to bobredfern.com and he’ll have it for ya right there. All right, Sean, the fish is lookin’ good and now we’re ready to plate.
Yep, we’re usin’ this risotta rice with grilled vegetables. We have some zucchini, squash, roasted peppers, couple grape tomatoes. Finish your risotto with Parmesan cheese, give it nice little creamy texture. We’re gonna take our fish, we’re gonna get it right on there.
[Bob] That smells great, Sean.
[Sean] I like to finish it with a little acid, so I’ll use the balsamic reduction.
[Bob] You guys come up with all these nifty little tricks. Not only does it make it look good, it makes it taste good.
Taste good, that’s what we’re shootin’ for mostly.
And there we have it. The humpfish outta Charleston, right there. Well, Sean, thank you my friend. It’s great to have you on as guest today and folks, listen, buy fresh, eat local, certifiedscgrown.com. Right here at Deck 383, another Sportsman’s Table is comin’ your way next week. Don’t miss it.
[Narrator] To find out more information on food that’s fresher and tastier go on-line. That’s certifiedscgrown.com. Buy certified South Carolina grown products. It’s a matter of taste. Bob Redfern’s Outdoor Magazine is being brought to you today by 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 South Carolina Embroidery and Screenprinting, and by the Wacca Wache Marina and Deck 383, located on the Waccamaw River in Murrells Inlet, South Carolina.
All right, get him, Ryan, it’s yours, brother. Folks, at the controls is Ryan Lucas. He is Joel Carradine’s first mate on our fishin’ trip today with Bandit Sport Fishing. Ryan, you’re 30 years old, you’re a native Pennsylvanian up here from Erie, how special is it for you to be able to come out here and do this?
Every day, it’s a treat. It’s awesome.
How many years have you been fishin’ for walleye.
I’ve been doin’ this, I don’t know, since I was in diapers, maybe. Doin’ it like this, probably 20 years.
And your family, they fish as well?
My dad and I used to run a lot of charter boats, growin’ up. That’s how I got into it, big time.
Awesome. Well, I tell you, what better way to spend a day on the water and I know you get to meet and greet a lot of different folks. How’s that adjusting, as far as different folks comin’ in and outta the boat. You gotta have a great personality for that, and you obviously do.
You meet a lot of great people. Every once in a while there’s that one guy that’s kinda a little hard to deal with. Wants to do things his way, that happens. It does. For the most part, everyone’s great, everyone wants to learn, be out here and have a good time.
Well the good thing is the mate works for tips, well trips and tips. I tell you what, Joel, I’m gonna get the net ’cause I’m gonna help him out, how ’bout that?
That’d be great.
Oh yeah, we got a nice one on guys.
Well, I’m ready for him. Joel, you wanna check my union card?
Make sure I’ve got my union card so I can net this thing. Folks, listen, we’re up here in Lake Erie, Pennsylvania. You wanna log a trip, just book a trip with Bandit Sport Fishing and I got it.
In the net, nicely done.
[Bob] Just log on to Bob’s Top 16. We’ll see if we can get him outta here, and book your trip with Joel Carradine and Bandit Sport Fishing. Nah, don’t do that.
Let me see them pliers.
[Bob] I’ll help. I’ll hold him, you get him out. How ’bout that?
[Ryan] He’s free, we’ll get the hook in a second.
[Bob] There you go, man. Ryan Lucas right here, first mate on Bandit, man, Sport Fishin’ trip. You did good, beau, put him in the box.
[Ryan] Thank you.
There we go, all right. We got fish on boys, hang on. Man, let me snap that, snap it. Yep, got it free. All right, Joel.
How’s he feel?
Kind of like the rest of ’em. He’s a good keeper. He’s comin’. I think the wind and that kind of thing has changed a little bit.
It’s picked up a little bit.
Yeah, it has and that’ll happen. But I tell you what, we started the trip this morning, folks, early at daylight which is a good thing. It’s beautiful out here when that sun’s comin’ up, but as folks will know weather changes real quick on this lake. Well folks, it’s been a great time up here on Lake Erie, Pennsylvania with my good friend, Joel Carradine, Captain Joel and Bandit Sport Fishing. Tell everybody out there, they need to come up here. They need to come fishin’ with ya.
Let’s get this fish in here. Here we come, c’mon. I always enjoy comin’ up here because it’s such a great fishery and you’re a great guy to spend the day on the boat with. You’ve got a great captain.
[Joel] The biologists tell us that there’s 55 million of these in this lake.
[Bob] No kiddin’, wow!
[Joel] We got our share.
Folks, listen, it’s been a great time up here. We’re glad you came along with us. Joel, thank you so much, my friend for havin’ us up here. Banditsportfishing.com.
I love to have you.
Log onto Bob’s Top 16. As I always like to say each and every week, the outdoors is my passion, I want it to be yours too. We’ll see you next time right back here again on Bob Redfern’s Outdoor Magazine. All right, beau, let’s put him in the box! Ooh!
Bob heads up to Lake Erie, PA for great Walleye fishing with Bandit Sport Fishing.
Bob shows how easy it is to snag some beauties in this early June trip. Bob also talks with Mark Jeanneret of the Erie Sports Commission about all the great activities in the area. On the Sportsman’s Table, Chef Jermaine Alston shows the secret to making Deck 383 Fried Green Tomatoes.
[Bob Redfern] Well folks, welcome to this week’s Bob Redfern’s Outdoor Magazine. We’re in beautiful Erie, Pennsylvania. We’re in UPMC Park here, home of the Erie Sea Wolves, and I’m gettin’ ready to throw out the first pitch of tonight’s game. Let me get this ball down range, and then we’re going to come back, and we’re going to do some great fishing action on this week’s show. You ready guys? All right. Well folks, first pitch, okay. So I grounded it in, it’s a good catcher, but listen, we’ve got a lot of great fishing action coming your way, right here on Lake Erie, from Erie, Pennsylvannia, right here at UPMC Park, home of the Sea Wolves. And Sea Wolf where’d you go, brother? Here man, woohoo! That’s what I’m talkin’ about, woo! Oh man, yeah, it’s just been a great day, brother. He shot this hog. Look at that! Wow! Let me hold that thing.
[Joel] He’s up ‘ere.
Yeah, you know. There it is!
Here it comes.
I see him coming. Folks, welcome to our show this week. We are in Erie, Pennsylvania, Lake Erie. We’re back up here with my good friend, Joel Carradine of Bandit Sport Fishing. We were up here a couple of years ago, and we’ve decided to come on back up. It’s walleye season all the way up here. Hey Joel, I’ll tell you what man: we’ve got a boat load of guys this mornin’. We got first mate, Ryan Lucas here
We got our good friend, Ben Hines. He’s on board, gonna catch some fish with us. He is the manager of the Field and Stream store up here in Lake Eerie. And Joel Carradine, okay, Captain Joel right here.
All right, bro. Now the bite’s been really good.
It has, it has. That looks like a good fish comin’ aboard.
Yeah, looks like a nice a little fish.
That’s a nice walleye.
Nice walleye, yeah!
[Joel] You got it, no, you got ’em.
Get ’em out, Ryan, get him up here.
[Ryan] Right on, brother.
[Ben] That’s a good start.
[Joel] That’s probably four pounder blonde.
Yeah, man, oh my goodness. We’re already startin’ off better than we did the last time, huh?
Well, listen, I have to ask ya while our mate here is getting this thing off. Tell me a little bit about the trips that you guys do up here. Because, I mean, you know, Lake Erie is a very special place and you know, it can be on one day, off the next. It’s just one of those great things that you love doing, I know.
Yes sir, it is the beginning of June and we’re fighting a little cold weather, as you could see this morning. But you know, we got a great start to morning. A nice four pound walleye.
I gotta hold this fish up for everybody to see if I can grab it, oh yeah.
It’s a beautiful- that’s what’s comin’ now. That’s about the average size, twenty-
And that is great eating.
[Joel] Oh yeah, it’s wonderful.
At nineteen to twenty bucks a fileted pound.
[Joel] Yes sir.
Okay, is this one goin’ in the box?
[Joel] He’s goin’ back to South Carolina.
Yes sir, there you go, brother. Man, I’m tellin’ ya, it’s awesome.
[Bob] Fish on, a’ight, get ‘er, Ben! A’ight man, I’m tellin’ you. You know, Ben, this beats anything else, doing fishin’, man, early in the mornin’.
Yes it does. It’s were it’s at, why we do what we do.
[Bob] Now, Joel.
[Joel] How’s that feel, Ben? There’s one there.
There’s a fish on there, yeah man.
That’s what I was waitin’ to feel.
[Bob] I’m tellin’ ya, you know what you’re pullin’ in there is filets.
Oh yeah, that’s good food.
I may have big fish so far though, Joel.
I think so, oh yeah.
[Bob] That’s okay. Get ‘er, Ben.
[Joel] Good job.
[Bob] Oh yeah.
[Joel] Black mamba.
[Bob] That’s a keeper.
[Joel] Oh yeah, that’s a good twenty inch fish.
[Bob] Yeah, man.
[Ben] We are doing well, so far, today.
[Joel] Yeah, we’re doin’ well.
This feels like a good fish.
Yeah, don’t go no where, Ben. Come on, we gotta coach him up. We gotta coach him up a little bit. Now I will tell ya, you know, Ben, bein’ the local go-to guy for tackle at Field and Stream Store here in Lake Erie, you know, this has gotta be a special place. You know, as a store manager, watchin’ all that stuff comin’ in and out of here for fishin’.
[Ryan] Who wants to reel this one in, guys? Doubled up?
We’re doubled up this morning.
Okay, well I’ll shut up. Hold that thought. Aw yeah.
Got a little tanker on there, do you?
Yeah, this feels like a good one.
Well, it’s got some shoulders on that one.
Aw man, here I thought I had big feasts and look at that, you got me beat. Oh my goodness, well, I will tell you what, folks, I’ll tell ya, the reels and rods that I’m fishin’ today, of course, Abu Garcia the Veritas. It is an eight foot six, and you gotta have a little bit of a tip here that’s got some bend to it for these walleye and of course, I’ve got the Revo Toro Beast. And, I’m usin’ actually, fourteen pound Berkley Trilene Sensation here today. So, but you do got some shoulders, man. You see, you gotta let the boat captain catch the big fish, huh? That’s what I’m talkin’ ’bout right there.
Always get one for the boat.
[Ryan] Take ‘er.
I appreciate you guys comin’ ’cause I don’t get to do this that often.
Another keeper right there, huh? All right, in the box. Got it!
[Ryan] How you doin’, Joel? Where you at?
[Ryan] All right.
Now, Joel, when the customers come up here, what do you kinda tell ’em their expectations are? A: They’re gonna have a great time. You got a great boat, okay. And, they’re gonna enjoy goin’ out with Bandit Sport Fishin’.
Yes sir. We expect- we’re a full service charter. The only thing that the people need to bring is some water, refreshments, some food.
[Ryan] Oh yeah, that’s a good lunch.
[Joel] Water, refreshments, food.
[Bob] Oh, that is a big fish. Oh my gosh.
[Ryan] Just came off.
[Joel] Did it pop off?
[Bob] Aw, that’s good to eat.
[Announcer] Coming up next: we head back to Lake Erie for some more walleye fishing with Bandit Sport Fishing charters. Bob Redfern’s Outdoor Magazine is being brought to you today by the South Carolina Department of Natural Resources. Life’s just better outdoors. By Berkley, catch more fish with Berkley fishing products. By Ranger Boats, still building legends, one at a time. By Browning Ammunition, Browning: the best there is. And by Southern Woods Plantation, voted as one of the top whale hunting destinations in America.
Folks, welcome back to the show. We’re here at Erie, Pennsylvania, and with me today, is just a wonderful example of what Erie, Pennsylvania’s all about. We have Mark Jeanneret. He’s the executive director for the Erie Sports Commission, and he’s gonna talk to us a little bit about this beautiful city, Erie, Pennsylvania, and what they all have to offer. And I will tell ya, Mark, it’s an honor and a privilege to be here. And we’re here tonight at Sea Wolves Park, a great draw for here. Tell us about family fun, and this is a great destination to come.
Yeah, you know what, Bob? This is just one of the examples. UPMC Park, it’s home for our double A baseball team, the Erie Sea Wolves. They play from April right through to September. We have a junior hockey team that’s been incredibly successful here that plays in the newly renovated arena, right next door. We had to work fifteen million dollars in renovations about four years ago. So, there’s lots of stuff to do here. You know, year round, we have D league basketball team. The Bayhawks, as well. So, lots of family fun, and stuff in the area, and lots of nature owe to Presque Isle State Park. So, certainly a great destination for families to come and visit.
Well, you know more of what’s so impressive, for me, as an outdoorsman, okay, again, the fishery is just absolutely off the charts. But, families, mom and dads and kids will pile in the car, they’ll come up here. Mom may sleep a little late. Dad take out son and the girls out on the boat and then, catch some fish. Then, during the rest of the day, you guys have just got so many sights and sounds to offer here. That’s why it’s such a great destination. I really, truly believe Erie, the weather, and it’s just one of those places that, you know, you always wanna come back to.
And we always have blue skies, like this, everyday. And its been perfect. And again, getting back to some of those things, you know, we’re like a lot of destinations. We have a great amusement park called Waldameer. It’s an amusement park and water park, as well. The interesting thing about that, you can go to the amusement park, and you don’t have to pay admission. You pay for rides if you wanna ride the rides. But, if you’re not a ride goer, it’s not like they hit you up for forty bucks at the door just to walk around the park. Free parking, as well. We’ve got one of the best indoor water parks in the winter because it does snow here once in a while. Splash Lagoon is one of the best indoor water parks in the Northeast. We have a fabulous zoo that has over four hundred animals. And, we’re really a hidden gem. There’s not a lot of people that understand the amenities that we have here, and we’re real proud of what we put together and what we’re building.
Well, you know, finally, if folks wanna log on to the destination and they wanna find you, again, folks, you can log on to Bob’s Top 16. You’ll be able to find the Erie Sports Commission there, as well as visiterie.com. But if they want to plug in, and all the different sights and sounds of Erie, how can they get a hold of you guys?
[Mark] Well, in the best ways, the Visit Erie website at visiterie.com. Visit Erie also has an app that you can download online. You can plan your whole visit. So, those would be the best places to go. And if you wanna check out what we do in this sports commission world, certainly, we invite them to take a look at eriesportscommission.com.
Get ’em, Joel. Snab him off there, brother. Ah ha, see? Even the boat captain gets to fish today.
And I appreciate it.
Oh no, hey, listen man, everyone’s havin’ fun on the boat today.
[Ben] Joel doesn’t get to do that very often.
No, he doesn’t. That’s okay. You know, it’s really important, though, for all your clients, Joel, that, you know, I mean, they gotta be able to spend all day on a boat. And it’s very very important. Folks that watch the show, I know they ask me all the time, Bob, is Joel really that much fun? Well, yeah! I mean, I go out with those boat captains who offer that opportunity for their clients to have a good time all day long. ‘Cause that’s really what it’s about. I mean, you know, we always like catchin’, but fishin’s fishin’, you know? Some days you have great days, like today. And some days, well, it’s kinda slow, but at least you’re out on the water. It’s beautiful, and you know, Ben, for guys that come up, and gals that come up for tourism, here at Lake Erie, I mean, I’m just tellin’ ya, they bring the family and they wanna go out. They wanna fish. They wanna do all kinds of things. They wanna come by the store, get all the trinkets and goodies there. And then, they wanna fish and catch some walleye with you.
I mean, it’s always a kind of- really a treat, a trip that folks look forward to.
This feels like a really good fish too.
Don’t tell me you’re gonna get the next big fish. Man, I’m tellin’ ya, look at what he’s doing to us. Man, oh man.
Twenty feet, Ryan.
Yeah, that is. You got it, Ryan?
I got it.
He’s workin’ you to death this mornin’, man.
[Ryan] I’m used to it.
[Bob] Okay, well that’s a good thing.
[Ben] Good problem to have.
[Bob] Yeah, that’s a good one.
[Ben] You’re gonna have a nice bunch of filets.
Bro, that’s awesome! Yeah, you know, normally I don’t. This time, I bet, I’m gonna take the dang things home. Folks, stay tuned. When we come back, we’re headed to The Sportsman’s Table, another great recipe. Maybe I could even get Sea Wolf to come in and try some of the food. How ’bout that?
[Announcer] 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.
Folks, welcome to our Sportsman’s Table recipe this week. We are in Murrells Inlet, South Carolina at Wacca Wache Marina and Deck 383 Restaurant down here. And our chef today is Executive Chef Jermaine Alston. He is the head guy right down here at Deck 383 Restaurant in beautiful Murrells Inlet. I gotta welcome you to the show, my friend.
Bob, thanks for having me.
Hey listen, I’ll tell you what, we got a great recipe and I’m really excited about this. ‘Cause this is one of the most favorite things that I love and that’s fried green tomatoes. And not everybody can do that, huh?
Oh no, everybody can’t do fried green tomatoes.
Well, this going to be awesome. Okay now, tell me, what is going to be your first step here? Okay, other than Certified SC grown green tomatoes.
South Carolina SCC, grown right up the road from Lee’s Farm, best vegetables around here. Trust me.
All right, man. What’s the first step?
The first step, we gonna slice the tomato real quick. About a quarter inch thick.
Now that kinda makes it where when you’re talkin’ bout green tomatoes, you gotta have ’em crispy.
You don’t wanna cut it too thick, ’cause you’re gonna have that extra crust on it. So I always cut mine ’bout a quarter inch thick. We’re gonna dredge it in the buttermilk.
Oh man, buttermilk, mmm! Oh, look at that!
Our special season blend. Just make sure the whole green tomato is coated all the way through. That’s good, that’s good now. All right.
All right, now I got the pan ready for you, man.
Pan is ready, I hear you. Oh, that’s what you wanna hear, right there. That crisp, right there. Oh, now we cookin’, baby.
[Bob] Now what’s the secret? How long you gonna leave ’em in there?
Imma cook ’em probably about, not even ten, fifteen seconds on each side. As you can see, they’re already startin’ to brown.
Oh yeah, big time.
[Bob] Now again, this is something that when guests come down to Deck 383, fried green tomatoes, you’re all over it, huh?
Yep. We’re gonna let those cook right there for probably about, like I said, ten, fifteen seconds on each side. Let it get a good crisp to it. We’re gonna bring it off. Set it off to our pan here over to the side. Oh, look at the golden brown, golden brown.
[Bob] I love fried green tomatoes.
[Jermaine] Set those right there. Let those cool off a bit.
Now, then we’re gonna go to our next stage. We’re gonna throw ’em in the oven for about five to seven minutes, and we’re gonna top it with some apple smoked bacon and some shredded Parmesan cheese.
Oh man, well, let’s do it. Put it on there and let’s get ’em in the oven.
All right. Ready?
Let’s do it.
Got your bacon. You can never put enough bacon.
[Bob] That’s true. Where would we be without bacon?
[Jermaine] Never put enough bacon.
[Bob] Now, in the oven, you say, at 350 for-?
[Jermaine] About 350 depending on how hungry you are.
[Bob] I got you, all right, a little Parmesan.
[Jermaine] A little shred up Parmesan, throw that on top.
[Bob] Now, that makes it even crispier.
[Jermaine] Oh yes, oh yes.
[Bob] There you go, okay.
[Jermaine] There you go. All right, here’s our finished product, as it comes out the oven, fried green tomatoes at Deck 383.
Wow, Jermaine, listen to me, man. Thank you so much for our recipe this week. Listen, we can’t wait to get back here to do another one, okay. And folks, listen: buy local, eat fresh, right here at Deck 383 on the intercoastal waterway on the Waccamaw River in Murrells Inlet, South Carolina, Wacca Wache Marina. You and all the rest of the folks who come on down to Deck 383, this guy and his staff are gonna cook up some great food for ya. And as I always like to say each and every week, Certified SC grown. Check ’em out. Eat fresh, buy local. We’ll see you back here again next week on another recipe on the Sportsman’s Table.
[Announcer] 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 is being brought to you today by 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 South Carolina Embroidery and Screenprinting and by the Wacca Wache Marina and Deck 383, located on the Waccamaw River in Murrells Inlet, South Carolina.
Folks, welcome back to the show. We’re in beautiful downtown Pennsylvania. We’re gettin’ ready to go see the Sea Wolves play a little baseball, but with me now, is Mark Jeanneret. He’s the executive director of the Erie Sports Commission and we’re gonna talk about all the great things that the commission does for Erie, Pennsylvania and the region around here. And, Mark it’s an honor and a privilege. I’m so glad to be here and-
Happy to host here, for sure.
Tell us a little bit about what you guys do, and how you support tourism and family fun, fishing, and just all around, folks comin’ up here to visit.
Well, we’re a division of Visit Erie, which is our local convention and visitor’s bureau. But, our mission is solely to attract tourism through sporting events and competitions. So, we’ve been around for about six years, started off a little small, but have grown to host nearly seventy events a year. We host everything from yoyo tournaments to bass fishing tournaments to NCAA Championships. So, we run the gambit of everything. We like to do different things. And, it our goal to be out there and trying to find all those unique events that’s gonna bring people to Erie and get them into hotels and make them tourists, here in our own backyard.
Well, you know, and again, besides heads on beds, and you know, rears in seats, you guys host some great festivals up here. You got one comin’ up, every summer. Tell me a little bit about that.
Yeah, in August, we have Celebrate Erie, and that’s a long standing event that’s been going on here for years and years. And, when we started as a sports commission, we decided we needed to find something to bring us into the fold. So, five or six years ago, we did the Color Run for the first time here. We saw eleven thousand entries in two and a half weeks. It was a great downtown celebration which turned out the be the kickoff to Celebrate Erie. We’ve done that annually since, and I think that’s one of the places that we’ve had some successes, being able to find those events in town. And then, try to bring something else to that week or weekend event. And then, that gives people more of a reason to stay and enjoy Erie, Pennsylvania.
Joel, I believe we’ve got a fish on, though.
[Joel] It looks like it.
He’s snappin’ away, yep. Aw, there he is, yep, oh man. Gosh, this has been a great day, brother, I’m tellin’ ya.
I am so glad that we decided to come back up to Lake Erie.
I’m glad you came too.
And fishin’- man, the sport fishin’, I’m tellin’ ya. Folks, I’ll tell you what, again, log on to Bob’s Top 16. You’ll find Joel right there, banditsportfishing.com. Book trip. I’m tellin’ ya, this guy can put you on some great walleye fishin’. And listen, and if you like fish, you like to eat fish, and you love walleye, man, this is the place to come. And he, again, you just love families to come up.
It’s just a great thing for them folks to come.
[Joel] There’s another good one.
[Bob] Here comes another good fish, yeah man, woo hoo!
[Joel] What is that for that reel?
[Bob] That is an Ambassaduer Record 6600. I’ve got two of those mounted on eight foot Veritas Rods today and Berkley Trilene Sensation fourteen pound test. I followed the advice of my captain. You know, that’s one thing. Follow the advice, huh? There you go, okay, man. Well folks, listen, that’s all we got time for this week. Here on Bob Redfern’s Outdoor Magazine, you never know where we’re gonna be from week to week. That’s why, well listen, we enjoy doin’ what we do. And we thank you very much for watchin’. Again, the outdoor’s my passion. I want it to be yours too. That’s all we got time for this week for Lake Erie, Pennsylvania, right here with Bandit Sport Fishing and Joel Carradine. Joel, we got fishin’ to do- That’s it, let’s get it in the box, bro.
All right, man, we’ll see y’all next week.
In New Hampshire, all bass must be released from May 15 through June 15, a good rule since that’s the peak of smallmouth bedding activity. But catch-and-release fishing during those four weeks is lawful, and for dedicated bass anglers there are few places on the planet better than central New Hampshire’s 45,000-acre Lake Winnipesaukee when love-sick spawning bass move onto gravel-bottom bars, coves and flats.
During good, calm, warm weather, it’s common for a pair of bed fishing smallmouth anglers to catch and release 50 fish weighing 2 to 4 pounds, and catching twice that number in a day is possible. It’s all sight fishing for bedding “Winni” bronzebacks, so polarized sunglasses and a brimmed cap are imperative equipment. Light spinning tackle, 6-pound test line, with stand-up 1/8-ounce jigs and soft plastic pumpkinseed lizards are deadly.
In addition to smallmouths, Winnipesaukee has a surprisingly good largemouth bass fishery. Smallmouths are much more numerous, but largemouths to 8 pounds have been recorded from “Winni.” Fishing continues good through the summer, too.
Motels, restaurants and marinas abound, click here for more information.
On this week’s show, Bob heads to the beautiful low country of South Carolina for some early-winter trout and red fishing. Hosting Bob this trip is Chris Mattson of Mattson Guide Service in Beaufort, South Carolina. Chris is a former U.S. Marine with two tours of duty overseas and now a full time fishing guide. Plus, on this week’s Sportsman’s Table, we feature another great South Carolina-certified seafood recipe.
[Announcer] On this week’s show, Bob heads to the beautiful low country of South Carolina for some early-winter trout and red fishing. Plus, on this week’s Sportman’s table, we feature another great South Carolina-certified seafood recipe. All this and a whole lot more. And it all begins right now.
Caught on here.
Yeah, fish on, Chris. Alright, buddy. Yeah man. Yeah you working it.
It’s not looking too bad.
There we go. Decent fish.
Come here buddy.
Good 13, 14 incher. Can’t complain about that. God, they got such soft mouths.
They do, he’s not too bad.
No. There you go. Alright, gotta be more where that came from.
He thumped it as soon as it came outta that grass.
That’ll just give us a little bit of information to work off of here. That would be wonderful. ‘Cause they haven’t really given us anything.
Other than whiting.
There’s lots of whiting today.
[Bob] There you go. You’re putting it on me, mmm!
I’m not doing it intentionally if it makes you feel any better.
That’s okay, it’s fish, that’s alright.
This was a luck– I mean, I was literally just bringing it in. Alright, here, little guy.
You got the luck of the Irish here, look at that.
And a litter mate to the last one.
Pretty little guys.
Try to make sure, I have these gloves on and they’re wet, I try to make sure I have wet gloves on when I’m messing with those trout, ’cause you’ll pull those scales off.
Then they’ll get infections. That doesn’t do them any good. And so they seemed to be ganged up on these glass minnows.
Fish on! Fish on!
Did he get you wrapped up in that grass?
I dunno what he what he’s wrapped up in, brother, but he’s on there.
I think he must’ve gone around that grass.
Go ahead and just free line him and see if he’ll swim right out of there.
All they gotta do is lay that grass down, and they can swim right outside of it.
Yeah, here he comes, here we go. Here he comes. Well, folks, we’re fishing. It’s been about nine or 10 years since we’ve been down here in Beaufort, South Carolina, and my guy today, and our host, Chris Mattson of Mattson Guide Service. Chris, former marine, two tours overseas, and now in 2011, you’re a full time fishing guide, brother.
Yes, sir, things are quite a bit different.
I bet they are. But, you know, with Paris Island right here in the background, that kind of brings back some hoorah.
That’s right, that’s right. We’ve been listening to their gunfire all day.
There you go.
It’s nice to be able to get a red fish in the boat here.
Yeah, whoo man, oh yeah. There we go. Uh huh, we’ll let the camera look at him a little bit, Chris.
That’s alright, you’re doing good, man. You’re doing what guides do. See, you don’t get a fish very often.
[Chris] I’m usually cheating with a net, too.
[Bob] See, no nets on our boat, see. Alright, get him, you wanna get him?
[Chris] I’ll tell you what. If this was a tournament day, he is perfect size.
[Bob] Yeah, he would be, wouldn’t he? Whoo, yeah.
[Chris] And no spots on that fish either.
[Bob] No, not a lick. Isn’t that funny?
[Chris] That hook just came right out from him fighting against that grass.
Yeah, yeah, yeah, look at that. You know what’s so nice about these fish, is that blue coral tail.
[Chris] That’s right.
Because they’re bumping down there, so with that, let’s let this hummer go. And we’ll get him down. Alright, he’s gone. Bump! Man, I’m telling ya, but Chris, listen real quick. Tell us about your guide service, okay? You know, you’ve kind of been fishing all your life.
You’re originally from Florida.
So, tell me, I mean, gosh, you fish, what, over 200 trips a year?
Right around 250 a year. Mostly focused around the summertime. And I do a lot of family trips, so I’m fishing a lot of cut bait, a lot of live bait, up to six people. It’s very conductive for other people to be able to come out and enjoy this resource that we have.
There you go.
We do a lot of, mostly catch and release, but we catch a lot of good size fish when they’re cooperative.
And you know as well as I do how it can just tuck out.
Well, you know, and it’s always nice to come back. Of course, we fish all over the country and stuff, but it’s always nice to come home.
And fish off the South Carolina coast, and again, you know, you’re gonna have to have me back, now. Folks, the last time we were down here, we were sight fishing for cobia right in this very broad river area right here. So, you gotta come back in the spring and take us cobia fishing.
That’s right, we’ll do it.
Alright, bud, hoorah. Alright, let’s do it.
[Announcer] Stay tuned, when we come back, more fishing from the low country of South Carolina. 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; by South Carolina, it’s a matter of taste; by Pennington Seed, the leader in outdoor forage products; by Browning, Browning, the best there is; by South Carolina Embroidery and Screenprinting; and by Back Woods Quail Club, offering southern style hunting and an array of exciting and challenging clay target shooting sports.
You’re back on?
Alright, get it, get it.
He’s not as big as I thought he was, I don’t think.
That’s okay! Get him, Chris, get him, buddy, you’re due.
I don’t know, he’s changing his mind. I had that drag set down for reds. I don’t know if he’s hooked funny or.
You’ve got a little bend there. It’s okay, bud.
Don’t want him getting around that power pole there. I don’t know what it, it’s not fighting like a trout. Nah, it’s a red.
It’s just, he’s not a giant but he’s fought as much.
Listen, he knew that Chris Mattson was on the other end of that rod and reel. And was just flat gonna just give up. I’ve done it, that’s all I can do.
I couldn’t figure out, I thought he was either a giant trout, or he was a fish that used that four knot current. There we go, come on, buddy.
Now, did he come back and hit that again?
Yup, that good.
You know, the ones that I hammered did the same thing.
I think he just straight up missed it.
Well, you know, our conditions today are a little, a little different.
They are, it’s for, uh, you know, the time of the year, it’s unbelievably warm.
Yeah, that’s okay.
We’ll take it. I’m not whining. It’s not every day you can be out saltwater fishing.
Get a new one on here.
When it’s supposed to be snowing.
When he hit that bait, he turned his head. I thought he was a stud.
Yeah. But he turned it right into that current, and I think that’s what added to it, ’cause he was right on that current line.
Get him, Chris.
Yeah. I thought he was gonna do a little bit more than that.
Eh, it’s not that little.
No, he’s not, actually, he kinda grew a little bit. I thought he was more of that nine to 12 inch kind of guy.
I think your eyesight’s slipping, man.
It might be. So what’s neat is, I’ve seen a lot of these fish lately.
And they’ll be like this one where they’ve got an injury from a bird.
It’s almost all been on the tail end. I don’t know if that’s because those are the unsuccessful attempts.
It may be.
But, I’ve seen quite a few of that, those lately.
Now, do you have a good trout recipe that you share with your clients?
You know, you can do a lot with them. You can do fish tacos with them. You can do, I mean, in the South, we fry everything.
There you go.
I really like breading them with panko, just about everything with panko.
Do you really?
Mmhmm, and then I cut it into chunks that are of similar size.
So that when you’re frying them, you can fry them evenly.
Just so you get some even cooking. Otherwise you end up overdoing the tail or underdoing the top slab of meat.
With the trout, you don’t have to worry about the blood line as much as you will some other fish.
See, most folks just, they lop the heads off and cook the whole thing, or broil it in butter, and this, that, and the other thing. Fish on, Chris, fish on, brother!
There you go! That one’s pulling a little harder.
Yeah he is, yeah. Hey, man. Come here. You’re not very big, but that’s okay. You think you are.
I thought he was big at the beginning. That’s a little bitty red fish.
Yeah, a little one, that’s okay. You know, he was hungry.
He was hungry. He could feel like he meant it.
Nice pretty tail, nice black spot. He’ll grow up to be a big ‘un, one of these days.
He will, got a little sea lice on him there.
He hammered, he hammered that thing.
This one has got that blue on the tail.
Yeah, it does, I’m telling ya. They’re eating oysters.
And a false eye. If you didn’t think that mattered, I’ve seen a lot of them, we were showing you earlier about that trout that had the damage in back.
I’ve seen them where they’ve gone after that spot in the tail, thinking it was the head.
That, golly. Alright, I tuck this thing right back up in behind that grass.
Which side of it?
On the right side. And he came out and grabbed it. And make no mistake about it, he wanted it.
Maybe they just hadn’t slid in here yet, and they’re sitting on that oyster.
Yeah, it could be. Could be.
I usually don’t play on top of that oyster bar too much. I usually keep it on the inside, inside edge.
[Announcer] After commercial break, we head to the kitchen for a great South Carolina certified seafood recipe with fish caught right from the South Carolina coast. The Sportman’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, this week, folks, we are in beautiful Murrells Inlet, South Carolina. Wicked Tuna restaurant, right here along the coast, is this wonderful place, and joining me is the executive chef here. This guy and his staff produce some of the finest meals. Well, listen, you just gotta come visit The Wicked Tuna when you’re here down in Murrells Inlet, South Carolina, but my executive chef today, and my guest, is Patrick Fowler here at Wicked Tuna. And what have you got for us today, okay? You guys are all about fish, man.
All about fish.
I don’t know anybody that does fish better than you guys.
We’ve probably, we claim to fame is hook to plate.
There you go.
We catch it, and literally about four, five hours later, it’s touching the plate, ready to go.
Oh, man, Patrick. What have you got for me today?
Today, we’re gonna cook some red snapper. This was caught right off the coast.
By one of our boats. And we’ll cook it up, put it over our local grits, and let’s get started.
Alright, man. Oh, gotta have oil, he’s gotta have a little, he’s gotta slip and slide through that pan.
I am a firm believer if you’re cooking fish, it needs to be in olive oil.
There you go. Now you know, and again, I say this all the time, but folks listen, these chefs will tell you, when you’re cooking meat at home, whether it’s chicken, it’s steak, it’s fish, whatever, don’t overcook the meat, okay? A lot of folks, they do that, that’s the first thing. They just cook it to death.
Yes. We do a trick, we just lightly coat it in flour.
[Patrick] And what that does, that keeps all the moisture in, so you get a nice juicy fish when it’s done.
[Bob] There you go, okay.
[Patrick] So I’m gonna get some, little bit of salt pepper on there. Get that rolling. We’ll go ahead and start plating. These grits are already prepared.
Yeah, I’ll get this pan out of the way here. Oh, wow, nice yellow grits.
[Patrick] Nice yellow grits.
Alright, Patrick, we about ready?
Yes, sir, alright. Now we’re gonna season with a little bit of blackening.
It’ll make it just nice, beautiful, goes really well.
[Bob] That is an awesome looking filet.
[Patrick] Let me put some butter on top, get that nice and wet. Get that nice and juicy.
[Bob] Now, you guys prepare this, this is an entree right off the menu, right?
[Patrick] Yes, sir, this is our blackened catch.
[Patrick] It’s one of our popular ones. People love it. It’s like a taste of breakfast at dinner.
[Bob] There you go.
[Patrick] So we’re gonna take it, and then we’re just gonna put that right on top like that.
[Bob] Oh, yeah. You know, the eye of the beholder, it’s just great, ’cause you guys take a lot of pain to make sure it looks good.
Not only does it taste good, but it looks good.
Now we’re gonna add, this is a marvelous sauce, it’s almost like a raspberry reduction, and this just goes well with any protein that’s blackened. It’s just absolutely delicious.
[Bob] Oh wow.
[Patrick] And we’ll take this, make a nice pretty little swoop.
[Bob] Was there a special class at chef school?
There was, there was. And there you go, a blackened catch.
I’m always amazed, wow. Right here, executive chef Patrick Fowler from the Wicked Tuna here in Murrells Inlet. Patrick, as always man, it’s a pleasure, okay? Come on down and check out The Wicked Tuna. And remember, buy and eat local. It’s simply a matter of taste. Log on to certifiedscgrown.com and see what’s fresh on the menu for you. We’ll be right back here again next week on another great recipe on The Sportman’s Table. Man, that looks awesome.
[Announcer] 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 Wood Plantation, a place where the grandeur of times past can still be experienced today.
He’s shaking his head like he wants to have some.
Well, that’s a good thing. That’s a good thing, brother.
They’re not growing in the right direction.
No, but, hey.
Unless we’re going for spots.
There you go.
He’s got a lot of spots going.
He’s got a lot more spots than a red fish, yeah. He needs to be, he’s a dreamer.
Tell ya, it’s good to see, you know, we get the mod winners. We don’t have the fish kills that we do if it gets–
No that’s true. Exactly, and the bait kills either. Of course, the bait moves around a lot.
You know, it’s crazy, even in the dead of winter, we’ll have mullet way up in these creeks.
But, those big, when we get those big trout, they’ll just keel over. They go to the deepest hole they can and we get, if we get those really brutal cold days, and it’s, there’s no sun, and we also have big tides, it’ll turn that water so much that there can’t be a thermocline down there to protect them.
And they just, they just go belly up. That, and our white shrimp. They’ll over winter in those deep holes and just wear ’em out.
Do you enjoy living in Beaufort as opposed to Florida?
You know, I really loved fishing and living in Florida. But, man, did it get built.
Yeah. Everywhere is going that way, but that’s kind of where.
Yeah, I mean.
Not because there’s so many people and houses, but because they were taking prime places for wildlife and because the land was cheaper, they’d plow everything over, and then they were just filling it and put in a mall, everywhere.
See, and now you’re in that low pace, low country style.
You fit right in, man, I’m telling you.
It’s nice, it’s a nice way to live.
There you go. Well, folks, that’s our show this week. I gotta thank my guide and our host today, Chris Mattson. Chris, thank you, my friend.
No, thank you. I tell you what, thank you for your service. We appreciate all that you’ve done for the marines and all the great Americans across the country. I mean, serving two tours in the Middle East is not something that we overlook and take lightly, so thank you, and God bless you for that, but, having said that, man, we ain’t caught a big fish today.
But we caught a lot of fish today, okay, in the reds and the trout. You know, I will tell ya, when your clients come, you have a great knack of finding all these little nooks and crannies, and so, you know, fishing’s fishing.
Fishing’s fishing, sometimes you follow the crumbs and you find a full cookie, and sometimes you don’t.
There you go, man. Well, listen, we’ll come back. Gotta do some sight fishing for cobia because Beaufort is known for that.
Again, it’s beautiful down here, just a day on the water, okay? And listen, anything that’ll tap the old rod and reel is a good day.
And so, we thank you very much for that. Folks, listen, if you want to come fishing with this young man, log on to Bob’s top 16 at our website, bobredfern.com and Mattson Guide Service will be located right there. Click on, either give him a call or send him an email note, and you can come on down to beautiful Beaufort, South Carolina and come fishing with him. As I always like to say each and every week, the outdoor is my passion. I want it to be yours, too. We’ll see you next time.