Bob counts down his top viewed segments from the past 20 years of Bob Redfern’s Outdoor Magazine. It’s all here from fishing the Amazon to tree’in a coon.
Bob is back at one of his favorite quail hunting spots, Southern Woods Plantation in Sylvester Georgia. Hunting with Bob is Renee Deloach of Southern Woods.
Bob goes quail hunting at Southern Woods Plantation in Sylvester, Georgia.
Bob takes officers of the South Carolina Department of Natural Resources on a quail hunt at Southern Woods Plantation in Sylvester Georgia.
Bob looks back at the best moments from 2020. Come along as Bob recaps some of the best hunting and fishing destinations of this historic year.
- Segments featured in this episode:
- 1:40 North Carolina Smallmouth Fishing on Lake James, NC.
- 3:20 Charleston Big Bull Redfishing
- 5:10 Santee Catfishing
- 6:50 Summer Redfishing Georgetown, SC
- 8:10 Carolina Stripers, Lake Wateree, SC
- 12:38 Kansas Duck Hunting
- 13:45 South Georgia Quail, Southern Woods Plantation, Sylvester, Georgia
- 15:12 South Carolina Deer Hunt
Bob heads to Slyvester, Georgia and Southern Woods Plantation, one of the premiere South Georgia quail hunting outfitters. Bob will be joined by some special guests that have as big a passion for quail hunting as Bob does.
On this weeks show, Bob takes a look back at a good friend of his and the show. We pay tribute to Mr. Martin Eubanks, an avid outdoors man who loved hunting and fishing. Martin Eubanks passed away unexpectedly in 2020 and we at Bob Redfern’s Outdoor Magazine wanted to honor him with what Martin liked to do best: walk behind two bird dogs in the low country of South Carolina and quail hunt.
Full Video Transcript
Voiceover: On this week’s Bob Redfern’s Outdoor Magazine, Bob takes a look back at a special friend of the show, Martin Eubanks, who passed away unexpectedly earlier this year. Also on this week Sportsman’s Table, we go to the City Center Farmers Market in Florence, South Carolina for a South Carolina Peach Cobbler recipe. All this and a whole lot more this week and it begins right now.
Bob Redfern: Welcome to our show this week. I would like to dedicate pay tribute to a good friend of mine who has been a special guest on this show over the past several years, Mr. Martin Eubanks, a recent retiree from the South Carolina Department of Agriculture. He unexpectedly passed away a few months ago. Martin was, well, an avid outdoorsman and everything outdoors was what Martin was all about. You know, I can remember how we spent many early mornings chasing turkeys down in the low country or walking the woods on a hog stalker enjoying the beautiful Covey Rise of quail on a quiet cool South Carolina morning. Martin left a tremendous impact on everything he touched and his life and career was spent promoting agriculture in the great state of South Carolina. His career at the Department of Agriculture was a lifelong passion and support of our great farmers statewide. In addition to turkey and deer hunt, Martin love to get behind good bird dogs and chase bobwhite quail. You know, several years ago, he and I had the chance to link up and do just that. So on this week’s show, I just wanted to take time to look back at a beautiful day in the woods with Martin as my wingman of what was to be our last quail hunt together. Let us take a look.
Bob: Hi, Mart.
Martin Eubanks: Let us see what he does.
Bob: What are you thinking, Drake?
Martin: Alright, Drake. Go.
Bob: Nicely done. Nice shot. Nice shot.
Martin: I rush that first on a little bit.
Bob: It is always good to have a good wingman on the left, on the right.
Martin: I rush that first a little bit. Got a little excited.
Bob: Yeah. But, folks, listen. We are hunting in the Low Country, South Carolina today. My good friend, I tell you what. My wingman today is Martin Eubanks. He is assistant Commissioner of Agriculture for the South Carolina Department of Agriculture here. Great outdoorsman, but you know, Martin I tell you what. Nothing gets finer than to be in South Carolina on morning.
Martin: I tell you what. Beautiful day to be outside and just lucky to be here on a farm in South Carolina where they allow folks to come hunt and you know, while they are working the land and farm and it is just great day to be here with you, Bob.
Bob:Well, listen. I am glad you are all target, man. Let us go see if…
Martin: See if we can do a little better next time and get him in one shot.
Bob: Yeah, actually, we got to Cecil, Hank, Drake. I mean, yeah.
Martin: I see. What could be better?
Bob: It cannot be. All right. He is getting a little birdie. Martin, I will tell you. Cecil has got some great habitat here.
Martin: Oh, yes.
Bob: This is gourd quail hunt habitat.
Martin: Beautiful Woods.
Bob: Yeah. And folks, we will talk a little bit about our location and destination, but if you want to know where we are, we are down in Lodge South Carolina Williams Hunting. Log on to Bob’s top 16 at our website, bobredfern.com. Plug in. Cecil, can book you with a quail hunt. I am telling you that you will never forget. Okay. Yeah, okay.
[next video playing]
Bob: I do not think he is ready. What do you thinking, Hank? Look at that. You know, Martin?
Bob: Down right there. Boom. Whoo! Maybe more there, Martin. Get reloaded, brother.
Martin: I am working it.
Bob: How many you got down over there?
Martin: One drop.
Bob: Okay. I got one drop on the right. Yeah, that is true.
Martin: Got a point right here, too.
Bob: Up. There go take it. And he is down. Okay. Nice. Got it. Let us go fetch him up.
Martin: Hey, he just flew off. He is hit.
Bob: It is all about you on the left side.
Martin: And get him make a shot.
Bob: Yeah. Hey, I can see someone go make it easy for you.
Martin: I got a little conflict here. I got a bunch of tree. That is going to be any risk.
Bob: No excuses. There we go. I helped. It is shake and bake.
Martin: Good job.
Bob: No, I am telling you.
Martin: I think we whacked them.
Bob: Listen to him some this high flying birds this morning.
Martin: Yeah, they are moving. The way we like it.
Bob: I am telling you and you know, you are sporting that new Browning.
Martin: Yeah. This was the 725. It is fill gun. Beautiful little shotgun. Nice engraving. 26 inch barrel, throws up great. I mean, when you pull it up, it is their, folks, and I love it. Great little bird gun around the 725 brown [inaudible] I think.
Bob: You are styling a profile, man. Let us go get some more birds here. Oh, we got one right there. Look here. Oh, yeah, okay.
[end of video]
Bob: Folks, stay tuned. When we come back, more quail hunting action from the low country of South Carolina with my good friend Martin Eubanks.
Voiceover: Bob Redfern’s Outdoor Magazine is being brought to you today by the South Carolina Department of Natural Resources. Life is just better outdoors by Berkley. Berkley -Your fish, our science; by Southern Woods Plantation, offering the best in southern comfort and quail hunting; and by Santee Cooper country discover the natural wonders of South Carolina’s Great Lakes.
Martin: Shot, Bob.
Bob: Got it.
Martin: Good shot.
Bob: Got it.
Martin: Well done.
Bob: All right. Are you ready? What do you got, Hank? Yes, sir.
Man: Go, Hank. Pick him up.
Bob: Yes, sir.
Martin: Well, that was fun. You are shooting. Bob.
Bob: Hey, nice. Nice. Nice single rise right there. What do you got in there, Hank? Hunting with Hank this morning. Look at there.
Martin: That is pretty.
Bob: Drake says I want in on this too. There they go. There we go.
Martin: We shoot.
Bob: South Carolina snow.
Martin: You had him fold it up before he came clear on me.
Bob: Well, he was trying to climb over neath that wax myrtle on me.
Martin: He was climbing. So…
Bob: He was steady climbing.
Martin: Bird flying good on this nice cool morning..
Bob: Yes, they are. Nice, cool morning. The dog work is great.
Martin: A lot of fun. Cecil does a good job.
Bob: Let me slide to the right over here, Cecil. You can get Drake in there. All right, Martin, how are you on the left, brother? There you go.
Martin: Good shot. Whoo.
Bob: I will tell you what. I almost lost him in the trees. It is a good thing I had to shots, Martin. That is right. Well, that is why they make that second [inaudible]. Gun is good You just want to shoot that second mount sometimes.
Bob: You know, I will be honest with you. It is always good bird hunters have as excuse. I lost him a little bit on that coming around that tree and then these two got my way and I had to catch up. Anyway…
Martin: Ladies and gentlemen, that is a short way of saying he missed the first shot. But he made up for it.
Bob: Beautiful point, Cecil. Martin. Take him, brother. We got some great low country action this morning. Even Drake is having a good time.
Martin: I hope you got that double on camera.
Bob: Yes, sir. Yes, sir. Woohoo! Nicely don.
Martin: You kill the two?. You knocked two down, Bob.
Bob: Yes, sir.
Martin: I did, too. Double double.
Bob: That was a great Covey rise right there.
Martin: Yes, it was. Awesome.
Bob: All right, let us do it. There she is. There she is nasty one.
Martin: Yes, he has got out at the edge of the field.
Bob: Let me slide a little bit left. And Martin, I do not want you to claim handicap over there on the right now.
Martin: Well, I am shooting through all the brush and I will just so…
Bob: There you go. Take it. Nicely done, Martin. Nicely done. There she goes. [inaudible]. That is a girl. Yes, she is locked. Look at that in there. Yep. Whoo! Got two down.
Martin: Well, I miss my second one. I got the first one.
Bob: There is always one left. As our guide always says.
Martin: Oh, that was good little rise.
Bob: That was awesome right there now. Right here where they were supposed to be
[end of video]
Bob: Folks, when we come back. We are going to have another great recipe on the Sportsman’s Table this week.
Voiceover: 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 is a matter of taste.
Bob: Joining me today and downtown Florence at the City Center Market. Kitchen is Chef Johnathan Polson with Victors Restaurant,a mainstay, a landmark here in downtown Florence. Johnathan, I got to tell you. It is a pleasure to have you here as a guest chef on the show today. But I am really excited about the recipe. Tell us about that.
Johnathan Polson: Yeah, it is good to be here, Bob. Thank you for having us and thank you for showcasing Florence. We are going to go very, very, very simple peach cobbler for you, guys. Something anybody could do at home. Very simple ingredients, very easy procedure. What I am going to do is I have got about three cups chopped peaches. I am going to add those to the pan with about a tablespoon of butter.
Bob: Now, you know, I have to tell you, Johnathan, I have never believe I have ever seen a cobbler started in the frying pan.
Johnathan: Yeah, what we are going to do is we are going to try to get a little caramelization on these peaches real quick.
Bob: Okay. I got you.
Johnathan. We are actually going to then deglaze them with a little bit of bourbon once we get down.
Bob: I tell you. Whiskey is always good.
Johnathan: You cannot really go wrong with it. You cannot really go wrong.
Bob: There you go. Now, you, guys, you have this at Victors. You are a landmark. Okay, what? Twenty plus years in downtown Florence?
Johnathan: That is correct. We have been in Florence for about twenty years. We are currently located downtown Florence. We are in the lobby of Hotel Florence and we have been there about seven years now. It is nice to be downtown. It is nice to see the growth going on down here as well.
Bob: Yeah, man.
Johnathan: So once that butter kind of incorporates a little bit, we are going to add a few more ingredients. We are going to add some brown sugar. We are going to add a tablespoon of vanilla. we are going to add a pinch of salt.
Bob: I just got to have a little bitterness, too.
Johnathan: A little bit.
Bob: Now, folks, if you want a copy of Johnathan’s recipe and more about Victors, just log on to bobredfern.com and we will have it posted right there under the Sportsman’s Table. Oh man, I take it that there is folks love fresh peach cobbler.
Johnathan: Yeah, and it is a great mainstay here in South Carolina, you know. Technically we are not the peach state, but I think a lot of people in South Carolina including the Department of Agriculture would argue that. Maybe we are the peach state.
Bob: I think so. Okay, I think peach for peach. I think we produce more peaches than Georgia.
Johnathan: We do. We do.
Bob: Look at that. Oh, man. The Flames.
Johnathan: Yes, we are going to put a little bit of flame on there and be careful. You can se, almost burned myself even as experienced as I am. And what we are going to do is we are just going to let that simmer just a little bit just to cook some of the alcohol out of it. That way, you know, we know it is safe for your kids, safe for your granny. Everybody can have a little bit of it. It is going to be all right.
Bob: And I tell you what, on Johnathan’s behalf, okay, bourbon is for cooking, not for drinking. Okay? So just remember that.
Johnathan: We are just going to let that reduce down just a little bit. Once it reduces by about half and kind of makes a little syrup on it, we are going to cut it off and we are just going to let it cool for a minute while we mix up our cobbler batter. All right, Bob very simple cobbler recipe. This is basic one to one to one ratio. One cup flour, one cup sugar, and one cup of milk. We are going to add a little bit of melted butter in there because we are in south and everything needs butter.
Bob: Yeah, listen. It always gets better with butter.
Johnathan: Now, we are just going to whisk this up real lightly just to get some of the main lumps out of it. If it is a little lumpy still, it is not a big deal. And Bob, as I pour this over here, if you do not mind just grabbing each one and throw them in the oven for me.
Bob: Oh, I will do it.
Johnathan: We are going to cover them just to the rim of these little pans that I have here.
Bob: All right, I can do that in a heartbeat. That is something I could do. Now, I cannot cook, but I sure can eat and I can help. All right. That is awesome. Look at that. Now, how long are they going to stay in there?
Johnathan: They are going to go in for about twenty minutes or at least until the center is nice and firm. You just do not want it to be liquidy anymore.
Bob: All right, John. I will do my part here both.
Johnathan: Yes, sir. Go ahead and bring them over to the table for us. Everybody knows you cannot have cobbler, we will a little bit of ice cream over that. So we are going to finish these off just like that.
Bob: Yep. Got a little bit of that heat at the backdrop.
Johnathan: And right there, we have Bourbon Peach Cobbler a la Mode.
Bob: Delicious. Johnathan, thank you so much.
Johnathan: Yes, sir. It is a pleasure being here.
Bob: I really appreciate it so much and folks, listen. If you are in downtown Florence and the beautiful state of South Carolina, you want to test more of these great recipes. Come on down to downtown Florence here at the City Center Market. Victors will be right there and I tell you what, if you also want to check on what is fresh on the menu, log onto certifiedscgrown.com and see it for yourself. And we will be right back here again next week with another great recipe on the Sportsman’s Table.
Voiceover: To find out more information on food that is fresher and tastier go online at certifiedscgrown.com. Buy certified South Carolina grown products. It is a matter of taste.
Voiceover: 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 is a matter of taste; by the Old 96 District of South Carolina – Come discover the unexpected wonders by South Carolina embroidery and screen printing. Your source for all your promotional product needs.; and by the City of Florence, South Carolina. Florence is full life, full forward.
Bob: All right. Hi Martin.
Martin: Let us see what we can do.
Bob: I am telling you. I think we are in, yeah.
Martin: Right here on this edge. They have been feeding in here this morning.
Bob: Yes, sir. I think we are wind and birds here. Yeah, she is close. I would doubt it. Let me slide left over here. I am going to get in the handicapped area, Martin. In the handicap area.
Martin: Whoa whoa!
Bob: There is one.
Martin: Nice single.
Bob: Where there is one, they got to be more. There is one. All right. I got a mark on. You may have to slide around that tree over there, Martin. Gotcha. I think, too. Okay, Drake, me and you are amongst the briars here.
Cecil: Everybody ready?
Bob: Yes, sir.
Cecil: Go on, Drake.
Bob: Nicely done, Martin. Nicely done.
Martin: I shot where it was, not where it was…
Bob: That was headed to a restaurant near you.
Cecil: There you go. There you go.
Bob: Got it. Man, that was a nice Covey rise right there now.
Martin: That was a good rush?
Bob: Yes, sir. Awesome.
Martin: I will try to get loaded up. Found them for I was ready.
Bob: I got two out of that one. You get one?
Martin: No, not on that one. I looked in the wrong way. I shot twice. Oh, I love shooting this brownie.
Bob: Got to be more. We are great go. Oh, there it go. Dale whoo. Wow. Wow, [inaudible] Wow. What a [inaudible].
Martin: I am working on it. I am good.
Martin: Cannot get the safety off of the kiln.
[end of video]
Bob: I hope you enjoyed our look back with Martin Eubanks. You know, Martin was a wonderful father, husband, grandfather and a true friend. I just thought this would be a fitting way to remember a man who I will personally Miss. I do hope you enjoyed our tribute to Martin Eubanks this week. Martin was a true outdoorsman who loved everything nature could offer. Whether it was on the water or in the woods, Martin always loved being out there. With over thirty years of dedicated service to the South Carolina Department of Agriculture, Martin will always be remembered as a friend of every farmer in South Carolina. I am glad we had this time to pay tribute to Martin and look back at what he enjoyed the most, the great outdoors. Remember, the outdoor is our passion. I want it to be yours, too. We will see you right back here again next week.
Bob is in Latta, South Carolina to visit with the Palmetto Quail Hunters who are dedicated to not only the sport of upland bird hunting and quail hunting but also showcasing bird dogs with field trials that they run all across the state.
Here’s part two of Bob’s early quail hunt down at Southern Woods Plantation in Sylvester Georgia. On the Sportsman’s Table, Chef Tom Mullally serves up South Carolina-certified fried snapper recipe.
[Narrator] On this week’s “Bob Redfern’s Outdoor Magazine,” Bob is back at Southern Woods Plantation in Sylvester, Georgia for some more quail hunting. And this week’s “Sportsman’s Table” recipe features a South Carolina-certified fried snapper recipe. Stay tuned for this and a whole lot more on this week’s “Bob Redfern’s Outdoor Magazine”.
Yeah, it’s just been a great day. We shot this hog. Look at that, wow! Lemme hold that thing. Nice!
Well folks, welcome to our show this week. We are back down at Southern Woods and with more of our Chevy partners. If you saw last week’s show, well, I tell you what, we had some great action with some great partners and, again, I always gotta ask you, what’s in your garage? And if it’s not a Chevrolet, then, well, you’re just wrong. I’ve got some special guests that are gonna start off with me this week, gonna be my wing men. On my far right over here is John Thornton. He’s the owner of John Thornton Chevrolet in Lithia Springs, Georgia. Next to him is my good friend Newt Strickland of Bellamy Strickland Chevrolet in McDonough, Georgia. Trey Dettmering is also with John Thornton Chevrolet in Lithia Springs. Guys, I just have to give you the old bump all the way down. Go Auburn Tigers, huh? Huh, yeah? Newt. John, listen. It is a pleasure to have outdoorsmen, but also Chevrolet dealers, who love the outdoors, and I know you guys do. This is what you do, you love doing this, and I love taking and going with you. So I just want to thank you for that. And thank for all that you guys do for all of us outdoorsmen, okay? It is a great, great opportunity for us. And John, you and I, I think. Mr. Newt Hughes is gonna put us on the first covey, and then I’m gonna hunt with each one of you guys, okay? Now, just be easy on me and John out here, okay? It’ll be all good, okay?
Well, guys, listen. Again, I thank you all in the individual. We’re going to do that all, I’ll tell you what. War Eagle.
All right, man. You ready, Josh?
Let’s go do ‘er. What are you thinking, Dixie?
[Newt] Get a bird, Dixie. Coming at you and said, “Look, let’ hunt.”
[Bob] Yeah, he did.
[Newt] Get a bird, Dixie.
[Bob] Up, there they go! They’re down? Okay, awesome. How many did you get, John?
[John] Three, I think.
[Bob] Okay, that’s all I’m talking about. Whoo!
[Bob] That’s a nice covey rise out of that. Nice covey rise. I know, I know. And the only good thing about that is it’s Southern Woods.
Southern Woods is great.
You know, listen. I have to ask how many years have you been a Chevrolet dealer? You know, your dedication is just remarkable. I mean, I know you put your heart and soul in that dealership.
I’ve been a dealer since 1983. Trey came in and took over a few years ago, so we’re good partners now. He’s a great, great dealer. He’s a lot smarter than I am and does all this newfangled stuff a lot better than I do. We’ve been able to develop a great relationship that thrives when we get out and do things like this. Right after he came to work for us I started a deal going out once a year quail hunting with Ian, my other son-in-law. It’s been great.
That’s awesome. All right, the kids say they’re here.
[Newt] Get a bird.
[Bob] Dixie’s looking.
[Newt] Go, Bill.
[John] Two dead and one sore butt.
[Bob] Gotta be more in there, Bill. Gotta be more in there.
[Newt] All right, Bill’s on point straight in there on that dead bird, so y’all watch him.
[Bob] All right, William. I see him.
Get a bird. That may be clear.
[John] Those birds moved.
[Bob] Bill says we’re done here. Okay.
[John] All right Bob, you saw I needed a little help.
[Bob] Nah baby, I’m right there with you.
[Newt] Dixie, get a bird.
[Bill] We’ll just see if Dixie gets it up.
[Newt] Get it.
[Bob] There we go. All right. Dixie did good.
There’s the other one.
There’s our other dead bird.
That was one I was looking–
[Bob] Yep! Pointing to back, William. Nicely done. Dot and Bill.
[John] Boy that’s real pretty when they get like that, isn’t it?
It is, ain’t it? Dixie makes three. I got a feeling it’s coming your way, William, whoa!
[Bob] I think it went around that tree. I had to have an excuse on that one. Ah, you know, gosh. Goodness. Oh well. I can’t get ’em all.
You know, Bob, sometimes–
I can’t get ’em all brother!
Bob, sometimes you gotta leave a little seed.
You got to, I’m telling you!
You gotta leave seed.
Listen, to us, talk a little about Bellamy Strickland and your years as a dealer and, of course, your a big outdoorsman, okay? I see you all the time. It’s just one of those things. It’s really a pleasure because you guys, you get it, and you do as an individual.
Thanks, I enjoy being outside an awful lot. I was raised in the country. I’m a country boy at heart. I love getting out there. I’ve taught my daughter to get outside a little bit. She enjoys horses and hunting a little bit. And we enjoy being out here with you guys. Chevrolet is a big part of the outdoors, as you know, and it’s been really good to both of us.
I can tell you it’s been great having you as a wingman today, but you know there’s a lot more birds out here so let’s see if we can go get some.
All right, Bob thanks a lot.
Right, man, let’s do it. All right, thanks. Whoa-ho, ah!
[Newt] Get a bird, get a bird!
[Bob] I know Dixie, I know. There he goes, take him, Trey! Oh, nice shot! Nice shot! Whoo!
Listen, you know I could tell. John’s got you out of that dealership, boy. A War Eagle, man!
A little bit, huh?
You know, it’s been a while since you and I have been, not only on camera, but been hunting together. The last time I remember, it was colder than a well digger’s butt in the Klondike.
With snow. Yeah, fourteen degrees. Ice and snow, and we were out quail hunting. Great conditions today.
I can tell you still get out and hunt a little bit.
As much as possible.
Well look, I know you love the outdoors, but you also love Chevrolet, and that’s been your life. Tell me a little bit about your background and history with that, because it really means so much to us who love the outdoors.
I have, I got into it about fifteen years ago with the family business, and have gotten to meet and do things that I never would have thought I would have gotten to do with Chevrolet, and it’s been a great ride.
Well, we got more quail out there, brother.
Let’s go get ’em.
War Eagle, okay. You know, as dedicated Auburn fans, they’re everywhere, they really are. But I have to say go Vols okay? Tennessee, gotta have it. Let’s go, man, we’ll get some more quail.
All right, let’s go.
[Bob] All right, Trey, I got a feeling they’re all going to go your way.
[Newt] Dixie! Dixie, come! Get a bird! Get a bird!.
[Bob] There they go!
There we got ’em! Whoo, they’re still coming out of there! Man! This looks like a water retrieve here. Dixie in a water retrieve. Trey, you don’t see that everyday.
[Trey] No you don’t.
[Bob] Oh, man. Look at that, aw my goodness. There she comes.
[Narrator] “Bob Redfern’s Outdoor Magazine” is being brought to you today by these following sponsors. Chevrolet, the official vehicle of “Bob Redfern’s Outdoor Magazine.” By the South Carolina Agriculture Department. It’s a matter of taste. By Browning. Browning, the best there is. By Wacca Wache Marina and Deck 383. Located in Murrells Inlet, South Carolina. By the Old 96 District of South Carolina. Come discover the unexpected wonders. And by South Carolina Embroidery and Screenprinting. Your source for all your promotional product needs.
Well, folks, welcome back to our show this week. You know, I always love having great friends… Well, you know when you’re Quail hunting you got to have a good wingman, and I’ve got two of the best from the state of South Carolina. Two of my great friends. The one right next to me here, Chuck McDonald.
McDonald Law, this guy keeps me out of trouble. Tiger fan number one, okay, and I’ll tell you what. The next one is Brian White, representative from Anderson, South Carolina. These two guys are great outdoorsmen, they love it. Brian.
Thanks so much for being a guest on the show. And both of you guys.
Thank you. Coming down to South Georgia to quail hunt. Look at your style and your profile.
Brian, you do so much for the sportsmen, not only throughout the state, but you also do it on a national level as well.
That’s right. The Congressional Sportsmen’s Foundation has state chapters called “NASC.” Matter of fact, we just finished up our annual event here in South Georgia. Brought in people from all over the country to show ’em how great South Georgia is for quail hunting and other types of hunting. Bob, thanks for you for always being a good supporter of ours and the great outdoors, and what you do to–
Oh Brian it is a pleasure. And you know, Chuck, I’ll tell you what. The thing I gotta say about this guy, McDonald Law. You’re wondering, hmm, why has he got an attorney? Well, you never know when you may need one, okay? We always say, 9-1-1, call Chuck.
Well I’m like a Maytag repair man with you. You never get in any trouble, buddy.
You’re just rock solid.
Boy, I got two great coaches. I got two great wing men, I wanna thank you both. Let’s go shoot some birds.
Let’s do it.
All right man.
[Bob] Dot and Bill have got us a bird here, and here comes Dixie.
[Chuck] Deep fryer and they like the smell of French fries.
[Brian] Might have to buy some and try that trick on the way home. Deep fried smoked sausage.
[Brian] You have some pretty dogs.
[Bob] Good spot!
[Newt] Get a bird, Dixie. Dixie! Get it, there he is. Whoo, umm! I thought he was coming your way, I’m sorry. Gosh. Man!
[Brian] They should come my way. They know I keep missing ’em so far this morning.
But that’s some good covey rises, I’m telling you! You know, one of the great things about coming down here is bringing friends who love to do this. I have to ask you, I know you kinda do it all. What is your favorite thing? What do you love to do the most?
Well, we’re doing it.
Do you really?
Honestly? I don’t believe I’ve ever asked you that question.
I grew up quail hunting.
We had nothing else to do where I grew up in rural South Carolina other than quail hunt. It was all family farmland around, so that’s what we did. My dad taught me to respect the outdoors. If you take game you have to eat it. You don’t just take to be taking, and you thank God for his creatures every day.
Well, I have to finally ask you what’s coming up special that really pegs the needle for you with the coalition?
I think one of our biggest things that we’re doing now is the shooting sports. The fastest growing population of shooters is women, believe it or not, and we’ve getting high school youth involved in skeet and trap shoots. And just to promote sporting, clays. That’s part of shooting, because the average person doesn’t understand that by buying these guns and buying this ammo, you’re contributing to conservation which is God’s world and that’s what we’re gonna to take care of and provide that access for people to be able to do it. I think that’s the number one issue is access. Go out and buy a hunting license and you’ll preserve the great outdoors.
Brian, it’s been a pleasure, man.
Thank you so much. Let’s go get some more quail.
[Bob] All right, Chuck!
All right, Mr. Bob.
Come on, man!
Wing men on point.
[Newt] Dixie, get a bird!
[Bob] I’ll tell you what, Dot and Bill are working their heart out for us here this morning. And so is Dixie. There we go!
[Chuck] That’s one Brian wounded, wasn’t it?
[Bob] I think that was one of the… That had a leg down on it, okay, well. We got him, anyway.
[Newt] Bring it, Dot!
[Bob] Dot says, “I’m on to the next one.”
[Newt] Dixie, bring it!
Dude, I’m telling you. Dixie says, “Look, Dad, huh?” “Gimme a break.” All right, Chuck, there gotta be more. This could be the big one.
Coming my way.
I know. Oh, nicely done, Chuck. Awesome shot, wow!
Man, I think they’re gonna leave us out front. Take him! Aw, you got the tail end, and he’s coming down!
[Newt] Crash dead, right?
Right, coming down.
Hey, stayed in the wind.
Mmm. That’s okay, Chuck.
I think he’ll helicopter in.
Yeah I saw some feathers fly.
Well, Chuck, listen. I have to ask you, as Newts’s going over there. We’ve been friends for, gosh, fifteen, over fifteen-plus years.
One of the things that I have really become very fond of you is is, you know, you’ve gotten back out into the outdoors. I’m not sure if that’s just because I get you out here, but you grew up that way.
Then you kind of got away from it for a little bit.
That’s right. Absolutely.
And now I got to get you out from behind a laptop, on occasion, to do this.
I love it.
But you do.
Thank you for doing that.
Oh, listen. It’s really so enjoyable to have you out and have you as a wingman. Next thing I gotta do is gotta you on the boat.
Yeah, I need some help on the boat brother.
Okay, now look, I’m going to go ahead. I know that we’re going to date this a little bit, that your Clemson Tigers–
But I have to say this. It’s been a while. The last time we were on a show, South Carolina Gamecocks were on a roll.
They had Dabo up on the ropes. It was 5-0, okay. Now the tales have turned.
Now its 6-0 against the Gamecocks. You guys lost the national championship but you’ll be back.
We’ll be back.
Better team won that night. We’ll be back, we’ll be back.
Yeah, but folks, I have to tell you though. Chuck has the best of both worlds. He went to Clemson and got his engineering degree, and then he went to USC School of Law in Columbia. So he has a balance, but he still leans over to the Tiggers.
It’s a pretty strong lean, but I got a degree from South Carolina.
I haven’t learned the Tiger Rag yet, but I’m sure before the trips over, you’ll teach me.
We’ll sing it.
Okay, let’s go some quail.
All right, good deal.
[Narrator] When we come back, we head to the Sportsman’s Table for another South Carolina-certified seafood recipe. “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 to this week’s edition of “The Sportsman’s Table.” Folks, we’re here at Deck 383 Restaurant in beautiful Murrells Inlet, and with me today is Chef Tom Mullaly. He is Chef Instructor and he owns Strand Catering right here in Murrells Inlet. He’s got a special fish recipe for us. I’ll tell you what, this guy never ceases to amaze me. Tom, it’s always a pleasure, man! Before we get you off–
Great to see you, sir.
I’d love to get you on the boat, but I know you gotta tee time you gotta get to.
There’s never enough hours in the day. You know how that works.
I’m telling you. What do you got for us?
Fresh, local red snapper right here out of the inlet. Right in our atlantic waters.
Beautiful stuff, doesn’t get any better than that. So again, as you know, Bob, no bland food allowed. Little salt, little pepper.
Yeah, spice of life. We’ve got our pan piping hot here. Definition of saute is minimal oil and high heat. So we’re looking for that sizzle factor. Always wanna hear that sizzle, here we go! Oh yeah. On a piece of fish like that, I know you guys tell me all the time, “Don’t overcook the meat.”
Correct, there’s nothing worse than an overcooked piece of fish. You don’t want it to be dry, you want it to be nice and moist in the center. So you don’t want to cook it well, well done but like medium and mid-well. It can be a little loose in the center just so it’s a little bit tender.
We’re all about certified SC.
Poultry. All of the great things that you guys put together and you use, not only on the table, but in the restaurant, you’re right.
Always, always, from sea to land. Fresh and local, that’s how we roll. This is one of those items that people don’t frequently use, but you know Chef Tom likes to be a little bit different from the competition.
[Tom] And we’ve got rice plantations going on in our state, so I figured be nice and appropriate to have a little rice on there. And this right here, my friend, I love this. This is just fresh roasted Silver Queen corn shucked off the cob. It’s gonna go great with our fish. Just fresh and sweet. Doesn’t get any better.
Got some carrot sticks.
Yeah, yep. When we garnish, we’re looking for odd numbers. Threes and fives, that type of stuff. It’s good for eye appeal.
Yeah, man. The plate is definitely coming alive, as we can tell. Got a little yellow squash here. Look at all those colors coming together.
[Bob] Yes sir.
[Tom] These are fresh red pearl onions. I’m always up to something. I’m always in competition with myself.
[Bob] I know you are, and that’s a good thing. Right here on the “The Sportsman’s Table,” too.
[Tom] I think it needs a little bit of green. We’re going to put some green in there.
[Bob] And folks, if you want a copy of Chef Tom’s recipe just log onto bobredfern.com and it’ll be right there.
There’s our beautiful piece of local snapper. Oh man, it’s all coming alive, Bob. I can feel it! We’re gonna lace it with a little roasted red bell pepper sauce.
[Bob] Oh, wow. Gosh.
Just makes you wanna eat it.
[Tom] We’re gonna hit it with a little balsamic glaze. Balsamic glaze is just a little reduction of balsamic vinegar.
Okay, oh yeah.
Balsamic vinegar has a lot of natural sugars in there, so when you reduce it down, Bob, on a little medium-low heat it gets a syrupy texture.
And then I think we just need one more color. A little bit of fresh scallion. And there you go, sir.
There we go.
[Tom] Looks good enough to eat.
[Bob] Oh my goodness, Tom, thank you so much. And folks, listen. If you wanna see what’s fresh on the menu, log onto certifiedscgrown.com. Buy local, eat fresh. You can’t do any better. And from Deck 383 Restaurant, right here in Murrells Inlet. We wanna see you right back here again next week on another great edition of “The Sportsman’s Table.”
[Narrator] To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com. Buy certified South Carolina-grown products. It’s a matter of taste. “Bob Redfern’s Outdoor Magazine” is being brought to you today by these following sponsors. The South Carolina Department of Natural Resources. Life’s just better outdoors. By Abu Garcia. Abu Garcia for life. By Browning Ammunition. Browning, the best there is. By Southern Woods Plantation, offering the best in southern comfort and quail hunting. And by Santee Cooper Country. Discover the natural wonders of South Carolina’s Great Lakes.
Well, folks, it’s time to pack and go. Another show is in the books. Southern Woods Plantation in Sylvester, Georgia. I’ve gotta thank my guests this week. All the guys from Chevrolet, they make it happen. Over the years, Chevrolet makes our destinations possible all across the country. My great friends in South Carolina, listen. It’s always wonderful to have wing men on your side when you’re upland bird hunting. The great folks at Browning, for the Browning shotguns that I use and the Browning ammunition. Again, I couldn’t do it without all those great things, but I couldn’t do it without you. Again, the outdoors are my passion. I want it to be yours, too. We’ll see you right back here again next week on another great episode.