Bob heads to Reelfoot Lake for some duck hunting with Garry Mason, where they also talk college bass fishing and we take a look at the new Mossberg 940 Pro Shotgun.
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This week Bob is back down at Southern Woods Plantation in beautiful Sylvester, Georgia, one of his favorite bird-hunting locations.
Joining Bob as his wing man, is Kurt Neubrecht, the Field Marketing Manager for General Motors in the southeastern region.
Grab your shotgun and get ready for some action!
[Bob] Folks, welcome to our show this week. I’m back down at Southern Woods Plantation in beautiful Sylvester, Georgia, one of my favorite bird-hunting locations ever, and with me today, and my guest, and my wing man, is Kurt Neubrecht. He’s the field marketing manager for Chevrolet in the southeastern region, and I tell you what. You know, Kurt, it’s always a pleasure to have you just with a shotgun in your hand, but I also have to say, about a year ago we were doing this, okay? We had a little bit of different conditions.
We did, and I’m glad to be back. It’s a little bit better this time, but looking forward to it. It should be a great time.
Well, you know, one of the things that I love about bird hunting is this fellowship and that sort of thing. You know, it’s bird hunting and trucks, man, I’m telling you what. And, you know, we’re also gonna get a chance to talk about the new Silverado Platform, the 2019, okay? I’m excited to hear from you on that, and maybe a sneak preview on what’s coming here soon.
Yeah, we’ll talk about all that. Looking forward to it. Should be a great time.
All right, well, listen. On the buggy we’ll be, and folks? Stay tuned, ’cause I’m telling ya, there’s gonna be birds flying, and Kurt? Well, he’s gonna be stylin’ and profilin’ this morning. Beautiful right there. What I thought initially, he might have been a jay. Fish on. Double up, double up, there. This looks like a birdy spot. Mm.
[Newt] Don’t keep coming on past the dogs. Come here, Jake. Get the birds.
[Bob] Dix, he’ll find ’em. Dix, he’ll find ’em. There we go. Oh! Ah, very nice shot. Nice shot, Kurt. I had kind of safety in mind. I really don’t like taking them behind me, you know? It’s better to be safe than sorry sometimes. Hey, that’s a great shot. Hup, there they go. Woo!
Two for two.
Woo, man. Mm, mm, mm, mm. All right, let me get reloaded here.
[Kurt] What do you think about that, Bob?
[Bob] Ah, buddy, let me tell you something. All right, Dixie. Ah. Well, I just flat missed that one. I’m sorry. I tell you what, the tree this morning just kind of got me hammered.
[Newt] Check it out, Dix.
[Bob] There it goes, Kurt. Your bird. Hey, nice shot. Nicely done, man.
[Kurt] Thank you.
[Bob] Nicely done.
Woo! Mm. What do you think, Dot? There more in there? Dot says I’m just faking you out. Okay. All right, man. But yeah, that’s awesome shooting over there.
He killed a double to start with.
Yeah, with the last one.
I didn’t see but one crawl. Were both on this side?
Two fell right here and then one right back.
Give me bump, buddy. You on your game this morning.
Yeah, I guess I am.
You know, wow. I knew there was a reason I asked you to come quail hunting.
[Kurt] I’m feeling it today.
Yeah, I’m telling you, you are feeling it. Dixie says there’s birds in here.
[Kurt] I see one. Right there.
They’re like Shake ‘N Bake, but I helped.
[Kurt] Man, I’m on fire today.
Yeah, I tell you, bud, you are. Man! I ought to call you Quick-Draw McGraw. Okay. There we go. Man!
I don’t fool around.
Hey, listen. Nicely done, bub. Nicely done.
You know what it is? It’s the no snow.
It must be, but the Georgia snow.
I tell you, folks. A year ago, it was snowing hub-deep to a Ferris wheel. Nine degrees. Matter of fact, neither one of us could hit a thing.
Yeah, I think we were too cold!
Oh, man. It does make a difference. Woo. Well, folks, stay tuned. We’re gonna have more great bird-hunting action from Sylvester, Georgia, Southern Woods Plantation, and tell you what. I’m shooing a Browning 725 .410 this morning with Browning 2 3/4 ammo. Ah, the best there is. I’ve got both combinations. Stay tuned, we’ll be right back.
[Announcer] Bob Redfern’s Outdoor Magazine, 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, a place where the grandeur of times past can still be experienced today.
[Bob] All right, Kurt, get ready, brother.
[Kurt] I’m ready.
[Bob] Dixie’s reset.
[Newt] Get the bird.
[Bob] Maggie and Dot, mm.
[Bob] There we go.
The tree got me, man. I had to get him on the second. Oh. Awesome. Birds down. Mm. Now, Kurt, that’s the kind of snow I like, okay?
Not the white kind. I like Georgia snow.
Yeah, with feathers flying. Yeah, man. All right, Dixie’s got the bird. Look-it here. Mm-mm. All right. Wow. Mm. Well, listen, Kurt. Come over here, man. We gotta introduce our guide for the day. We got, folks, Newt Hughes. He’s from Nashville, Georgia. Been a guide, how many years you been a guide down here?
I don’t know. Been a while.
Well, listen, I tell you what. Here at Southern Woods, we really love coming down here, and, Newt, you know, it’s dogs like Dixie and Maggie and Dot and all the different dogs that you use, and I know you’re a dog trainer. You raise those dogs and so, that’s really what makes the hunt special for folks like us. So, I just got to give you a little bump out there, bro. But, I tell you what, man. It’s nice having you as a wing man, huh?
I appreciate it.
All right, let’s go get the next birds.
One off the bat.
Yeah, man. All right, Dixie. Come on, find them birds. Your brothers there and sisters are working hard. Hup! Nice.
[Kurt] One down.
[Bob] Welp, got him down.
Got bird down.
[Bob] Woo, nicely done. That’s a beautiful rise right there.
[Newt] Get down.
[Bob] Mine’s on the left over here. Oh, there may be more in there. Get ready, Kurt. Hup! Down, down, down, down, down, down. I saw it. Yep, there it went. Mm. Oh wow. Let me get reloaded, woo-hoo! Okay.
[Newt] Welp, whoa.
[Bob] Nope. Mm. Dell and Callie. Led by Dixie. What you thinking, Dixie? Now, let me get out from behind this tree. I’ve been behind trees all morning.
[Kurt] That your excuse?
[Bob] Yeah, I gotta stick to that one, too. All right, Callie’s whiffing them. She’s whiffing them. Whiffin’ ’em. Woo! Mm, one down. That’s all, I only got one shot. Man, that’s a pretty point, golly. Wow. All right, Kurt, you ready, brother?
[Kurt] Yes, sir.
[Bob] All right, man.
[Newt] Dix. Get the bird. Dix, come here, heel. Come here. Get a bird.
Dixie says I’m working at it, Dad. Hup! No bird on the back. I got one. Dixie’s got it.
Here we come. Get it, Dixie, thank you. Thank you. Gosh, I mean… You know, South Georgia quail hunting of the morning, huh?
[Kurt] Nothing better.
Now, I know you like snowmobiling, okay? And, you know, you being from Michigan originally, but I’d rather have this than snow any day. Come on up, Kurt, I’ll slide a little bit this way. There we go.
[Newt] Dix, heel. Heel. You want to get in the front, go and try and try to find them?
[Bob] There, we good.
[Newt] All right. Ready? Get the bird, Dix.
I got one. I really didn’t get the other one. Dixie’s got it. One down. Okay, looks like we may need to get reset, Kurt. How many you got down over there, brother?
Got two down. One down? Okay.
[Kurt] One down.
[Newt] Come here, dog.
[Bob] All right, Maggie says there’s more birds there. Now Dot’s getting reset. Is that pretty, Kurt, or what? Mm.
[Bob] Listen. You came in a Tahoe today.
[Bob] I think your wife would love, and the kids would love, to have a dog when you go home.
[Kurt] They would. Have you been talking to my wife?
[Bob] No, but I can.
[Newt] Dixie! Dixie, don’t do it.
I shouldn’t have done that. I knew I couldn’t catch up to that dog. Oh, there it goes. Folks, stay tuned. When we come back, we’re gonna have another great recipe on this week’s Sportsman’s Table.
[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.
Welcome to Chive Blossom Café on The Sportsman’s Table this week, and joining me is my guest chef Andreann Geise with My Big Fat Greek Kitchen here in Myrtle Beach, and she’s got a great recipe for us. It’s got some fresh green tomatoes, certified SC-grown. Okay, Andreann. Well, I tell you what. I’m gonna let you tell everybody what you’re building here, okay? Because I love green tomatoes.
I’m baking a Greek dish called moussaka and I’m substituting the eggplant with green tomatoes. They’re a wonderful substitution for it, and they’re fresh, local tomatoes.
Oh, that’s great. Well, what’s the first step?
So, the first step in the dish is you’re gonna cook off some potatoes, and you’re gonna put them in a pan. They’re layered into a pan, and they’re just fork-tender.
[Bob] You want me to help you here a little bit?
Yeah, I’m gonna lay this over here. The green tomatoes were lightly floured and salted and sauteed up, and they’re just gonna be layered right on top of that.
So you’re basically just squeezing in there. The flour that I coated them with helps it make a nice sauce and thicken up while it cooks.
[Bob] And folks, if you want a copy of her recipe, just log onto bobredfern.com. Go to The Sportsman’s Table and it’ll be right there.
The next layer is gonna be meat sauce, and let me put this to the side. I browned some ground beef. You could do pork, you could do whatever, deer meat, if you want to. I browned it off, putting it back in a hot pan with a little bit of olive oil. Oops!
[Bob] There we go.
[Andreann] It’s decided to jump on me. There we go. Told you, everything’s so fresh, it’s alive here.
[Bob] Yeah, man, I’m helping you. I’m trying to get my certified flipping. Okay, there we go.
[Andreann] I’ve also sauteed some onions with a little bit of garlic, salt, and pepper.
[Bob] Am I shaking it right?
You’re shaking it right.
I’m gonna mix that up a little bit. And now this is my own spice blend that I’m putting in there.
It will be listed on your website, so I’m gonna give away my secrets.
Yeah, there you go.
And I like to make my own tomato sauce and I jar it, but you can buy whatever garden tomato sauce you like or your favorite tomato sauce, and that gets poured in.
Once the sauce has simmered a little bit and the flavors melded together, you pour the sauce on top, and you want a nice thick layer. The potatoes on the bottom are gonna drink a lot of this sauce. So you just pour it on there, get it pretty even. It doesn’t have to be exact.
[Bob] Oh yeah.
And we’re gonna press it down a little bit. We want it nice and flat because we have the last layer going on, which is a Béchamel sauce, but I wanted to add a little South to it, so I added some stone-ground grits to my Béchamel.
Oh, wow. Now, how long is this gonna have to cook for?
It’s gonna cook at 375 for about 35 to 40 minutes until you get a nice brown topping. Let me lay this over to the side here. And in this pan, I’ve got… Thank you.
I appreciate it.
I’m your sous chef today, how ’bout that?
Well, you’re a wonderful sous chef.
So, I’ve got the bechamel cooking. As you can see, it’s… It’s kind of like a real–
Yeah, it’s thin for grits but thick for a Béchamel, but it’s gonna bake and it’s gonna fluff up. Okay, so we pour that on top. And it’s not gonna puff too much, so you want it pretty much almost to the top of the pan, but not quite, and you just kinda spread it even.
[Bob] Okay, that’s easy.
Yeah, it’s a quick dish, and it’s all in one. You pretty much have everything you need in one dish. You got grits. You got potatoes, You got a nice meat sauce.
You do, here, let me help you with that.
Okay, put that to the side. So, this’ll go in the oven.
And we’ll put that in the oven and when it’s done, it’ll look like this.
[Bob] That is awesome. Look at that, mm. Got a little bit of salad on top there.
Yes, I do a little fresh salad. It’s got parsley, tomato, onions, a little bit of cucumber, and it gives it a little bit of color. It’s a little brightness to the dish.
There you go. Thank you so much for being our guest chef today.
I appreciate it.
Folks, listen, if you would like more great recipes just like you saw today on The Sportsman’s Table, you can also log on to certifiedscgrown.com and see what’s fresh on your menu, as well as the next time you’re in Myrtle Beach, come on down to The Chive Blossom Cafe, Pawleys Island, or contact My Big Fat Greek Kitchen and you could have Andreann, well, she could prepare a meal just for you at home. That’s all we got time for this week. We’ll be right back next week with another great recipe, right here 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 brought to you today by Chevrolet, the official vehicle of Bob Redfern’s Outdoor Magazine. By The South Carolina Department of Agriculture. Buy South Carolina, it’s a matter of taste. By Pennington Seed, the leader in outdoor forage products. By Browning. Browning, the best there is. By South Carolina Embroidery & Screenprinting, and by Back Woods Quail Club, offering Southern-style hunting and an array of exciting and challenging clay target shooting sports.
[Bob] This one’s gonna be kind of tricky, Kurt. Hup!
I kinda had to let it clear the limbs.
[Kurt] Nice shot.
[Bob] Grab it up, girls.
[Kurt] Bird down. Oh.
[Bob] Dixie says maybe more. Maybe not.
Here she comes. Maggie’s got it. All right, dude, I’ve got to ask you. I know you’re older than me and you’ve been doing this stuff a long, long time, okay.
All right, talk to me.
Tell me how many years have you been guiding, how many years have you been raising dogs, ’cause you know, that’s a part of the sport that’s dying.
42, 42 years.
42 years, oh my goodness. Well, folks, our guide from Nashville, Georgia right here. Newt Hughes. He’s got some great dogs today. Southern Woods Plantation. It don’t get any better than that. Come on down. Log onto Bob’s Top 16. You too can come on down and book your bird hunt of a lifetime. Hey, great food, great place to stay, and great guides like this, okay? And dogs just like Dixie. All right, man, woo-hoo! Well, folks, before we go on our show this week, I’ve had some great bird hunting, and listen. This guy was just target-on with all of… I tell you, bird hunting, you making it all over today.
It was a great time.
Well, you know, and folks, I wanna take just one quick look at the new 2019 Silverado. The all-new Silverado. This one behind me happens to be mine, and these guys have put me in such a great ride. You see me in Chevvers all the time, and you have for over 18 years plus, and these guys never cease to amaze me and what Chevy and all the engineers, and, well, just everybody that goes into building these great trucks, what they do to these trucks to make them for us and the outdoors. Great, and you’ve got to talk about this new Platform. It’s all-new.
Yeah, all new from the ground up. Re-engineered. Basically, it’s the strongest, most advanced Silverado that we’ve ever made. They’re 450 pounds lighter than the previous generation. It’s got air Kurtains in the front for aerodynamic efficiency. It’s got a new trailering package integrated with the camera. LED headlights in the front and rear. Easy-lift locking and folding rear tailgate, so a lot of great features in this new truck.
[Bob] Plus, it is the first one that they’ve put a lift kit in.
It is. You are correct. This is the first Chevrolet Silverado with a factory two-inch lift. So, as you can see, it really makes that truck look good. It’s the Z71 package on top of that, so it’s a dynamite look on that truck.
Well, the Trail Boss, listen. I get great looks wherever it goes. Man, on the road, and I just can’t thank you guys enough for what you do for us here in the outdoors. Not only on our show, but what you do in the outdoors in general across this county, because everybody that drives a Chevy, everybody that proudly displays that bow tie, it’s a tribute to the folks at General Motors and Chevrolet.
It is. Thank you.
You’re wild, man.
We gotta do it again. This time, maybe it’s a rod and reel? Now that you’ve mastered the shotgun.
That’s right, on to the next sporting event.
Yeah, man, we’re gonna do it.
Well, folks, listen, that’s our show for this week. As we always like to say, the outdoors’ our passion. I want it to be yours, too. We’ll see you right back here again next week on another episode of Bob Redfern’s Outdoor Magazine. Man, I’m just telling you.
Georgia Quail Hunt
In this weeks episode, Bob heads to Sylvester, Georgia and Southern Woods Plantation for some great southern Georgia quail hunting. Joining Bob on this hunt are S.C. Representative Brian White, Buddy Jennings and guide B.J. McKennon. And on the Sportsman’s Table, Bob’s in Murrells Inlet, South Carolina at Wicked Tuna Restaurant with Ed Drombroski, owner of Lee’s Farmers Market. He’s got a South Carolina certified shrimp recipe.
[Announcer] On this week’s Bob Redfern’s Outdoor Magazine, Bob heads to Sylvester, Georgia to Southern Woods Plantation for some great southern Georgia quail hunting. And on this week’s Sportsman’s Table, we feature a South Carolina certified shrimp recipe. All this and a whole lot more, and it begins all right now.
Well folks welcome to our show, we’re back in south Georgia, Sylvester, here at Southern Woods Plantation and I’ve got a great group of wing men. I’ve got our guide here today. Let me introduce all of these guys that are going to be with us today. I’ve got, Representative Brian White from Anderson, South Carolina. He’s going to join me as a wing man. I’ve got a good friend of mine, I know he’s been on the show, both these guys have, but its been a while since I had them over at Birdog. Buddy Jennings, the former director of the Parks Rec and Tourism agency in South Carolina. And then our guide extraordinaire today, BJ McKennon from right down here in Sylvester, Georgia. We’ve got a great show lined up for you, we’ve got some great bird dogs that are going to be hitting the ground today. Southern Woods Plantation, log on to bobredfern.com Go to my top 16 and if you want to come to paradise where there are birds flying and a great place to stay, Benji Deloach and all the staff down here would love to have you come. Guys, I’m ready to shoot some birds.
Let’s do it.
Alright man, lets do it. Alright. Alright guys, get after em.
[Brian] There goes Buddy.
[Bob] Buddy your namesakes on the back.
[Bob] Rudy is ready, Kate’s ready. Go bird. Hey, nice shot Brian, nice shot! That’s a beautiful covey rise right there. I’m tellin’ ya. Yeah. Gave them some more, get ready boys.
[Bob] Mm, no. Oh.
[Brian] Alright Buddy, both of you.
[Bob] Alright Rudy. Whoo! Nicely done boys, nicely done. What a covey rise.
[Brian] Holy moly.
[Bob] Oh my goodness. Whoo! Wow! Mm, mm,mm. Ah, there we go, may have some more in there guys. Get re-loaded.
[Brian] We’re ready. That Buddy’s good at retrievin’
[Bob] He’s got yours Brian.
[BJ] Here, here Here
[Bob] Oh goodness gracious
[Brian] That was a beautiful rise right there now.
[BJ] Hey, come here buddy, whoa, whoa.
[Brian] Mm, mm, mm.
That was wonderful.
[Buddy] No it wasn’t too good.
Hey you want some advice? Seriously, try closing just one eye. Don’t close both eyes.
[Bob] Oh my goodness. BJ come here. Come here just a second. I want the folks out there to understand what it’s like being a guide on a major plantation like this, real quick. I mean I know it’s got to be stressful for you, because you guys have go so many clients that are coming through here.
Yeah, some days it is. Most of the people, I say 95% of the people we have, are… You know, some what experienced gun havers, maybe not hunters, but they’ve handled guns. We get a few every once in a while that are new and we have to kind of help them along. But for the most part, I say 95% of people truly appreciate what the guide is trying to do for them.
Every once in a while you get some that have no idea, really, they have no idea when they leave.
You’re exactly right…
For the most part most of them, most of the people that come here you know, have bird hunted before and you want them to have a good experience because, you want them to come back.
Absolutely. You know when they come back everybody wins.
Well and you know the good thing too about coming down to Southern Woods is, you guys all 16 of you guides down here take the time. Even for the novice and the ones that don’t get out, you take the time to coach, teach, and mentor them and get them back up to speed again so they can enjoy…
Well we want them to have a good time, we want em to come back.
[Bob] Yeah. Well Rudy, there have got to be more birds where that came from. Alright bro lets get on it.
Alright, find some quail.
Alright come on Buddy!
[Brian] Here Rudy.
[Bob] Alright, Buddy’s got em, Kate’s got em, Rudy’s got em. Everybody’s on em.
[Brian] Rudy get out of there.
Come on Rudy here, not yet, whoa. Whoa no, not yet. Whoa, whoa. Okay.
[Bob] Nice shot Buddy.
[Brian] Nice shot. Nicely done Buddy. Nicely done.
[Brian] Rudy, here.
Well folks this is an offspring of Rudy. This cocker right here it belongs to BJ McKennon, our guide today. 14 weeks, he’s gonna be a future good one. But listen, we’ve got more great quail action coming, from Southern Woods Plantation in Sylvester, Georgia. And I tell you what, this is going to be a future dog right here. You gonna be a good one aint ya? Yeah ya are. Stay tuned. When we come back, more quail hunting from south Georgia.
[Commentator] 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.
[Bob] Alright boys, boys are working! There we go Buddy, nice back up. Awesome.
[Buddy] Whoa whoa. Hey it’s still pointed right here.
[Bob] Yep, get ready, get re-loaded guys.
[Buddy] Whoa, whoa
[Brian] Good shot Buddy.
[Bob] Drake is fetching em up! You know I’m kind of enjoying this from the bleachers here. Enjoying a little Southern Woods hospitality. There he goes Buddy. Whoa!
[Bob] You know there ain’t nothing worse than trying to ascertain to get around a tree. I’ll have to tell ya, that is tough.
[BJ] Got a dead bird right here, let’s see what he is.
[Bob] Alright. While we’re doing that guys, come on over here.
[Brian] Shooting with an audience.
[Bob] Now I have to ask y’all… What do y’all think of Southern Woods so far, as the experience of coming down here? Buddy?
I gotta tell ya it’s the … it’s the habitat is just fantastic, the food’s good, the lodging’s good and you can’t beat this guide. He is fantastic. This is a great place.
I tell ya what, Brian, I tell ya what, that pork chop we had for supper last night, man!
Good lord wasn’t that something?
Put me to bed.
Well you know as conservationists and sportsmen, you guys have done this all your life. I mean, to me, of course bird hunting is just something I love doing and I know you guys do too.
Over the back of a great bird dog, and I know you’re partial to this new…
One down here, Buddy, too. And then you’ve got your own.
So, you know, I just think coming together the comradeship and all of that it’s just a great experience.
It doesn’t get any better than this. I mean this is just beautiful, beautiful. I’m excited to be here.
I’m excited to have you guys.
I’m glad I’m a friend of Bob.
Guys I’m telling ya.
Man its awesome. Well I think there’s more out here, okay. I think I hear Drake, Jill.
And the best dog they got, it’s named Buddy, look at that.
That Buddy, there he goes. Alright men, lets go get some more. Nice Brian, nice, nice shot.
[Brian] You said shoot it.
[Bob] Nice chucker, whoo! Oh man. Wait a minute we got another point here, get reloaded. Get reloaded.
[Brian] There’s that bonus bird.
[Bob] I’m tellin’ ya. There you go, take him!
[Brian] Ahh. There you go.
[Bob] You got him, alright Buddy!
[Brian] There you go Buddy.
[Bob] Buddy takin up the rear! Alright.
[BJ] Here’s a decoy, right here. Come here boss, come here boss. Here, here, here, here.
Whoo, I’m tellin’ ya, a 747 hunt.
Well, listen. As we get reset here with the dogs, let’s talk a little bit about the congressional sports and caucus. You’ve been a member a number of years and those things that are passionate for you, what does that really mean to you to be a part of that group of legislators?
Well it’s a great organization Bob and its a bunch of legislators and the beauty of what we do is not about party. It’s about the Great Outdoors, it’s about, you know, the shooting sports, it’s about fishing, it’s just about preserving a way of life that this country was founded upon. It’s going out, it’s not only about taking game, it’s how to prepare it and how to be thankful for it and thanking the good Lord for one, giving us this great earth that we can go out and harvest these things. Some days you just don’t harvest anything, but, I mean, look where we are today.
I mean this is just absolutely wonderful and it’s about access and preserving what we do have and making sure we have good natural resources and quality air and water and those types of things for the habitat, the things that we take.
[Bob] Well the great thing for us as hunters and outdoors men is for legislators like you and the rest of the group that understand what this means to the rest of us out here across the… well not just in South Carolina, but across the country.
Oh absolutely and currently we got 48 states. Hawaii and Rhode Island are the only two we don’t have, that we’re currently working on. Rhode Island, I hope we’re going to secure it this year. But anywhere you go and it’s just a great brother and sisterhood that we have. It’s male, female, Republican, Democrat. I mean, it is absolutely phenomenal. But when we get together the beauty of it is, the folks out there that are just so divided on politics and just hate politics and all these politicians. We never talk party, we talk about outdoors. We talk about hunting, fishing, taking of game, trapping, shooting sports you know. Make sure the kids that are coming up today in high school and show them the proper way to treat a fire arm, to respect it. And not these video games or things that we do but absolutely and try to pass that on. I mean, we had that fortune that our parents would pass that along and did different things, but we got to make sure that’s still there for those kids.
Brian, thank you for all that you do man.
But, I tell you what behind these Brownings, man, listen I think there’s more birds out there. I’m thinking your Buddy’s on point over there.
I tell ya, he is.
Well lets go, lets go find them.
[Commentator] Coming up we head to the Sportsman’s Table for another great South Carolina certified recipe, featuring fresh and locally grown South Carolina vegetables and South Carolina harvested shrimp. 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 folks for another Sportsman’s Table edition here. We are in beautiful Murrells Inlet, South Carolina at Wicked Tuna Restaurant and I tell ya what, Ed Dombrowski, he is the owner of Lee’s Farm here at beautiful Murrells Inlet. You’ve seen Ed on the show before. Hey, Drunkin’ Shrimp, you’ve gotta remember.
Yeah, that’s right.
We love havin’ Ed come back and here, we’re on location at Wicked Tuna. Ed..
Great to see you again Bob.
Man, it’s good to see you.
Thanks for having me again.
Oh you’re welcome. What do you got for us today?
Today we’re gonna do a little shrimp dish, Shrimp Scampi, but I’m gonna do a little bit more Mediterranean style. Typically, when you think Shrimp Scampi, it’s more like Italian. Here I’m gonna make it more Mediterranean Greek. We’re gonna add little bit of feta cheese. We’re gonna use zucchini, things like that.
Oh wow, okay.
Alright, so what we’re gonna do is we’re gonna get some oil and butter in the pan.
There you go.
Gotta get that sizzle goin’.
Oh, yeah. Gotta put the butter in.
And, you know, the great thing too about these farms, you guys, it’s all about local South Carolina.
Excellent. The butter, everything.
Shrimp is local. A lot of the produce that you see here we actually grow right at the market.
So Well we got this goin’ here, I’m gonna throw some shallots. Gotta love those shallots
Gotta have shallots.
Gotta have shallots. Gotta have the garlic. Okay, I made these more like a sliver opposed to a mince. So they’ll get almost like little chips so they have a little texture to them.
[Bob] Well then your breath would be…
[Ed] Exactly, yeah exactly. Alright, I’m gonna throw a little bit oregano and thyme in it, which is, again that Mediterranean flavor.
[Bob] Gosh, you just smell the flavor.
Exactly. Now we’re gonna throw our shrimp in.
Okay now, lot of folks will argue how long to cook the shrimp, okay.
Very quick. Couple minutes, that’s all we wanna do. Is we wanna get ’em just pink.
[Bob] Now from sight, is just where they start to turn red.
[Ed] When they turn red, that’s what we wanna do.
Now instead of using pasta, ’cause a lot of people use pasta for scampis, I’m using zucchini and I spiraled it. Okay, so everything’s nice and fresh.
[Bob] Ahh, okay.
[Ed] Okay, so we’ll add that in there.
[Bob] Oh, neat.
[Bob] Now that’s a first.
[Ed] Yup. You know, a lot of people went to whole gluten free and stuff like that.
[Ed] So we do that and again you’ll notice it’s all fresh South Carolina grown. Mix that around a little bit.
[Bob] Now how long to you usually cook the zucchini.
Again, just like shrimp, real quick. Just ’cause it’s real nice and thin.
So it’s still gonna be crunchy.
I’m gonna throw a little bit more butter in there.
Okay, now I’m gonna throw a little bit, crumble a little bit of feta cheese in there.
Okay. A little bit of lemon zest.
[Ed] Mix it around.
[Bob] You know, that zucchini looks just like noodles.
[Ed] It does. Alright.
[Bob] And there we go, Scampi. Mm.
Now it’s gonna be ready to plate. So what we’re gonna do here… put that up on there, like that and then we’re gonna finish it off with a little…
Ahh, a little decoration.
Little bit more decoration. Gotta have some color on there. Okay, a little bit of lemon zest. Lemon goes great
[Bob] Oh yeah.
with this. Little bit more feta. Who doesn’t like cheese.
Yeah, there you go.
Okay and then finish her off with a little bit of parsley. And there you have, you have a Mediterranean Shrimp Scampi.
That is just fabulous. Look at there folks, another great recipe this week from Ed Dombrowski at Lee’s Farm, here at beautiful Murrells Inlet, South Carolina. I tell you what, I’ll let you hold that. I ain’t gonna shake your hand.
No definitely not.
Okay, now listen. I wanna thank you again for being a guest this week. And folks, 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 yourself. We’ll see you right back here again next week on another great recipe on the Sportsman’s Table.
[Commentator] To find out more information on food that’s fresher and tastier go online to 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 Berkley, catch more fish with Berkley’s 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, a place where the grandeur of time’s past can still be experienced today.
[Brian] Look at that youngin’ Go get ’em Rock.
[Buddy] Fourteen weeks.
[Everyone] There he is.
[Brian] You got him in the wing.
[BJ] I don’t know.
[Bob] It went across the road.
[BJ] Rock, where’d he go.
[Bob] Buddy’s got him.
[Bob] Awe it’s Rock. Oh my goodness. Look at that dog.
[Brian] There he is.
[Bob] Well I’m here to tell ya that dog would look nice up in Little Mountain, South Carolina.
[BJ] Y’all would kill it.
[Bob] On Wieland Road.
[Buddy] Pick him up, good boy.
[Brian] Look at him.
[Bob] Look at that. Awe, looky here. Ha, ha, ha, wow.
[BJ] Bring him here.
[Bob] Amazing, fourteen weeks? Can you imagine?
[Bob] Oh my goodness.
[Brian] On point.
Is there not anybody that ever not love a puppy.
[Brian] I tell ya.
[Bob] I’m tellin’ you right there, wow. Rock the man, fourteen weeks old
[Brian] Alright Rock, time to work it boy.
I would like to buy that dog as well. But I don’t whether we’re gonna get there or not. You’ll just have to stay tuned.
[BJ] Alright Brian, you see all birds?
[Brian] No I’ve been missing it.
[Bob] Get ’em Brian, nice shot Brian. Nicely done. You had all the birds your way.
[Bob] Nicely done.
[Brian] Thank you.
[BJ] Whoa, whoa.
[Bob] Oo, look at that. Stopped on a dime.
[Brian] Buddy gonna back him up.
[BJ] Whoa, whoa.
Alright guys listen, we’ve spent a full day at Southern Woods Plantation and I asked you this morning, when we got in here, dinner was awesome, okay, y’all enjoyed the night stay, but tell me, after a full day of bird hunting here, what do you all think now.
It’s awesome. I’ve never hunted South Georgia but I’d definitely tell everyone to come to Southern Woods Plantation. It is one blessed place and birds fly great and the people are fantastic here.
You just can’t believe the habitat. I mean, it’s the most beautiful, it’s like they used to hunt in the old days, you know, with pines and broom sage like this, it’s just unbelievable. Just doesn’t exist everywhere.
Well my mission is almost complete, okay. I’ve got you guys both to shootin’ a Browning 410 and the 725 and so I know that’s gonna be in both Brian and your future, okay. We then have got you with a cocker puppy on the list, okay, and I know your wife is already on board with that, okay. And rock is awesome, I know. That was an exception this morning.
It truly was, I mean, the first time that he actually flushed a bird and the first time he retrieved a bird, I shot the bird. So, I fell in love with him, right off. I mean, I keep going up on the price but so far he hadn’t decided to sell it.
Tell ya, I know, we may have to do an alternate plan here, but the other thing that I got to work on here is I got to put Chevy’s in driveways and I gotta get one, you gotta get a new one, okay, and I gotta get one in Brian’s. Are we gonna make it?
I think so. I’m gonna sell mine and I can buy yours.
Okay, we can make that happen.
And I’ll go buy it before he has to buy that dog ’cause the price will go up on that truck ’cause he’s gonna try to make up the difference to get that dog.
There you go.
And the price keeps going up on the dog ’cause you had him in your arms the day he put him on camera so he’s now a star.
See, now he’s a T.V. star.
Oh my gosh guys. I just wanna tell ya both how appreciative I am and honored to have you guys as my wing men today on the show. That’s what our show’s about is showcasing guys like you that have that passion, who have grown up this. And I know, Brian, all the things that you do in the legislature both in the state of South Carolina and at the national level on the caucus, is just instrumental in preserving what we do. Buddy, you with your former directorship as the Director of Parks Rec. and Tourism, I mean, tourism, that’s your life and it still is. And both of you guys, it’s just been an honor and privileged to have both of you all.
Oh, thank you so much for inviting us.
We couldn’t have had a better day.
We can’t have a better spokesman in South Carolina than you for the Great Outdoors, I mean, you televise and showcase what we have across this country and you’ve always been a friend of the outdoors whether it’s fishin’ or hunting and as far as the Association of Sportmen’s caucuses, you always do a fabulous job with helping us to promote our cause and teach folks the Great Outdoors is a wonderful place. Walk out the door and just experience what God created.
You’re absolutely right and guys with that I’ll tell ya. Folks, as I always like to say, the outdoors is my passion. I know it is for these two guys. We will see you right back here again next week and we want the outdoors to be your passion too. Next week Bob Redfern’s Outdoor Magazine is gonna be somewhere around the country. We’ll see ya then.
North Carolina Duck Hunt with Terry Labonte
This week Bob is duck hunting on the South and North Carolina border at Buchanan Shoals. Joining him is former NASCAR champion Terry Labonte. On the Sportsman’s Table, we have a great South Carolina-certified recipe that features South Carolina cod flounder and South Carolina-grown collards.
[Narrator] Coming up this week on Bob Redfern’s Outdoor Magazine, Bob is duck hunting on the South and North Carolina border. Joining him this week will be his guest, former NASCAR champion Terry Labonte. Also, on this week’s Sportsman’s Table, we feature a South Carolina-certified flounder recipe. All this and a whole lot more, and it all begins right now.
Beautiful right there. What I thought initially, he might’ve been a jake. Doubled up, doubled up. Ducks. Them are ducks.
[Terry] They’re gonna be flyin’ everywhere.
[Bob] I’m tellin’ ya. Oh my goodness. Whoo.
[Terry] Just like it was yesterday when we come down–
[Bob] Oh man, woo ha. Alright Terry, come on man. Let’s get our stuff. Get our guns, get out, get ready. Well folks, welcome to our show this week. I’ll tell ya what. You’ve seen this guy on our program before. None other than legendary NASCAR champion Terry Labonte. You know Terry, I’ll tell ya. Now the last time I had you down here, we were poppin’ some quail.
We were, that’s right.
This time folks, we’re gonna go out, and we’re gonna see if we can’t down a mallard or two. It’s duck season here at Buchanan Shoals up in North Carolina and we’re not very far from Terry’s home. Not very far from the racetrack either.
We’re not far, yeah. It’s a great location here, so it oughta be a good afternoon.
Now listen, do you get to hunt ducks that often?
No I don’t. This is probably only about the third time I’ve ever gone duck huntin’.
You know, it’s awesome. I tell ya. I just love it. I don’t get to do it very often either.
It oughta be good. The weather’s good. I think there’s a lotta ducks down here so I’m lookin’ forward to it.
Well, I know they move very quick, so I just don’t want ya…
Are they quicker than quail?
Eh, nah. Well maybe.
They’re bigger, though.
Well listen, I really appreciate you bein’ on our show this week. Hey folks, listen. NASCAR champion Terry Labonte right here, in the duck blind with Bob RedFern. Listen, on this week’s show… Man, we’ve just got some great action for ya. Great recipe in the kitchen. It’s just gonna be great. Now, gotta get our gear. Let’s head on out, huh?
Hello Daisy. Thank ya.
Hi Daisy, hi girl. How are ya? Yeah, yeah. Alright. Duck huntin’ folks, right here. Terry Labonte. Doesn’t get any better than that Jason Kiker. He’s on the calls, and Daisy’s gonna do all the retrievin’ for us. Y’know man, I tell ya what. It’s a pleasure to be with ya.
Now, the only thing is, these are a little bit bigger than them quails, so they’re not gonna be as hard to hit, I hope.
‘Cause those quail down here are fast.
Yeah man. A’ight. Take him. Nicely done. Nicely done. Woohoo! That’s what I’m talkin’ about, huh? Yeah.
[Terry] I hit that first one.
Yeah, tell it.
But he kind of, he still–
[Bob] You know what it was Terry? It was the mojo duck.
It was a mojo–
It was a mojo.
That’s what brought him in here?
Yeah. Well, there’s one hen. There’s some more upcomin’. Nice shot, Terry. Nice shot, Terry. Woohoohoohoo, whoo! That deserves a, bump one out man. That was a good shot. Wow.
[Man] A great shot.
[Bob] That was a great shot. That’s my partner right there. Terry Labonte, huh? I’ll tell ya, that’s my partner. A’ight Daisy. Gah. They’re smokin’. Okay folks, at our behalf, okay, and Terry aint’ gonna say a word, them things are, we’ve got about 20 mile per hour winds out here so when them ducks get behind, I mean it’s almost like the wind’s pushin’ their tail, huh? And you ain’t sayin’ nothin’.
No I’m just missin’ it.
[Bob] Here they come, comin’ at ya bud. Can you get him? Get him, get it, get it. There we go. Alright, one outta two ain’t bad. Yeah, he’s down. Whoo! Let me tell ya somethin’.
He was right in the sun–
They didn’t know what they were gonna do.
No, I know. He was right in the sun.
Yeah, right there, yeah, I know.
Here’s another one.
Every good duck hunter’s gotta have an excuse.
Yeah, yeah. Well I picked it up from my other duck hunt.
You picked up some tips.
Yeah, yes. Make a list of excuses.
So when the car ain’t runnin’ right or you ain’t got it adjusted right, there’s always gotta be somethin’ wrong.
Oh yeah, yeah.
It ain’t the driver.
Alright, yep. There’s two of ’em out.
Oh crap. He come runnin’ from behind us.
Here, here, here.
[Narrator] Stay tuned for more Bob Redfern’s Outdoor Magazine, as we have more duck hunting from the Carolinas. Bob Redfern’s Outdoor Magazine is brought to you today by Chevrolet, the official vehicle of Bob Redfern’s Outdoor Magazine. By the South Carolina Department of Agriculture. Buy South Carolina. It’s a matter of taste. By Pennington Seed, the leader in outdoor forage products. By Browning. Browning, the best there is. And by South Carolina Embroidery and Screenprinting.
[Bob] Nice shot, Terry. Alright, yeah man. Woohoo. Now that’s what I’m talkin’ about. You a mean machine with a shotgun, huh? That’s good to go. Whoo, yeah! Plus your hands are cold. You wanna borrow my glove?
Nah, I’m good.
That was a good shot. Awesome shot. I didn’t think that thing would come this way. Plus, what a good shot, the camera over the shoulder. We couldn’t make it any better than that. Yeah, there you go. See?
You get all that? Yeah, I thought that bird’s gonna–
I know. That thing was right on the deck. I mean, I’ll bet it wasn’t… Well, you know, when the wind’s blowin’ like this, these birds want to go down, period. I mean, they’re comin’ outta the river over there behind us. They’re tryin’ to get in here before this weather comes in. There’s Daisy. Oh yeah. Let’s see it, though. Yeah. Oh, nice. Nice drake mallard, yeah. There we go. Mm hmm, okay. That’ll be on your grill this summer, Terry.
Thanks to Daisy goin’ and gettin’ it.
Thanks to Daisy, that’s right. Yeah, I’d hate to think we had to wade out there and get him.
Yeah, I know.
That would be ugly today. Here they come. Gah, we may have done that one too early. Oh well. Terry, you can’t get every one of ’em, you know?
[Terry] I know it.
[Bob] They were comin’ at us, too. You know Terry, as we’re waitin’ on the next wave of ducks here, okay, I wanna tell you somethin’. This guy can shoot. Amongst other things. Listen, I know you’ve got land and a ranch in Texas that really is your passion down there, but tell all the folks out there what you do in the fall and the winter, because you’re a big deer hunter.
Oh, I love deer huntin’. I wouldn’t call myself a big deer hunter. I think I like lookin’ at ’em more than I do huntin’ ’em, but we have a place down there and it’s a lot of fun. I really enjoy goin’ down there and we’ve really tried to manage everything on the ranch as best we could. That’s kinda my passion, I guess. I really enjoy doin’ that. Love the outdoors. Just nothin’ gets you more excited than seein’ a really nice big whitetail.
What’s the biggest buck Boone and Crockett size that you’ve taken since you’ve retired?
I’m in the 170’s, I guess. You don’t see those every day. A lot of people say that they have a lot of ’em, but on our place you don’t see ’em every day, that’s for sure.
You know, a lot of folks don’t get the opportunity to even, let alone shoot one or to even see one.
I love lookin’ at ’em. That’s what I enjoy doin’ durin’ the winter and goin’ down there and spendin’ five or six weeks at a time and gettin’ up and goin’ out deer huntin’ every mornin’ and every afternoon. Just seein’ what you can see, y’know?
Well do you get your brother Bobby out to join ya every once in a while?
Yeah, he does. He certainly does. He comes out there and his son Tyler really enjoys it, and he is our varmint expert. Yeah, if you have any extra bobcats or coyotes you wanna get rid of, he’s the man on that. He puts a hurtin’ on ’em, but he enjoys varmint huntin’ and of course we’ve got plenty of hogs down there in south Texas and they’re fun to hunt, too.
Well, I tell ya what. It’s always a pleasure to be with ya, and I’m just kinda glad that I get to share the opportunity to do a little quail huntin’, a little duck huntin’ at least. and of course we’ve got some birds in the background there. Hey, again, this guy can shoot. He knows what he’s doing, not only behind a race car, but he know behind a shotgun. Listen, I tell ya what, that ol’ wind’s blowin’.
It is cold.
Daisy says, “Shoot me down another duck.”
[Narrator] Stay tuned after commercial break. We head to the Sportsman’s Table for a great South Carolina-certified recipe that features South Carolina cod flounder and South Carolina-grown collards. The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out of state, be sure to buy South Carolina-grown meats, vegetables and fruits. Make sure your food is South Carolina-certified. It’s a matter of taste.
Welcome to the Sportsman’s Table. This week we are at beautiful Murrells Inlet, South Carolina. Wicked Tuna restaurant, right here along the coast. It’s a beautiful, beautiful place to come, and my guest chef today is chef instructor Tom Mullally with grand Strand Catering, right here in Myrtle Beach. Tom.
Bob, always a pleasure.
Well it’s a pleasure to have you as well. You know, Strand Catering is just a great thing you do,
But I think you provide so much great food for everybody. What do you got for us this week? We’re goin’ local all the way, Bob, how we always do. We’re at Wicked Tuna, so we’ve got the ocean there in front of us. We need to do some fresh, local flounder.
Okay. You know, Tom–
No bland food allowed?
Folks all over the country watch our show and they love these recipes you guys do, and we love certified SC-grown produce and local stuff but, if they’re not along the east coast, can they substitute this fish?
Oh definitely. Definitely. Any personal preference. Grouper, red snapper. Up north, haddock, cod. Whatever your personal preference may be. That’s what I love about food, Bob. It’s just endless.
Dependin’ on where you’re at, dependin’ on product availability, you can put somethin’ together. So as our fresh, local flounder’s searing, I’m gonna start our plate.
Local greens here. This is actually local kale from one of our farmers. Us chefs have a deep respect for farmers and fisherman. Where would we be without ’em?
[Bob] There ya go.
[Tom] A little red island peas here. A little carrot, celery and onion in there. In order to be a chef, you have to be a chemist. You have to coincide those flavors together. That’s what we do. This is local South Carolina rice. That’s a rice cake.
Alright, our flounder’s searing nicely. Nice little golden brown action on there.
[Bob] And you know, one of the things that you guys like to stress out is don’t overcook the fish.
[Tom] Correct. There’s nothin’ worse than dried piece of fish.
[Bob] That’s true.
[Tom] Nothin’ worse than that. Let’s give it a minute and we’ll be able to put it on our plate real soon. We’re gonna garnish it up. A little carrot here. Feed the eyes first, Bob. We’re gonna get a little color goin’.
[Tom] We’re gonna top it off with some fresh pickled, local peppers and shallots and we’re gonna drizzle a little basil sauce and our dish will be complete.
Listen, here the sun’s shinin’, the ocean is right there, we’re at Wicked Tuna, I mean listen.
Doesn’t get much better. Do you love your job or what?
I do man.
I love mine.
Gotta love what you’re doin’. Alright Bob, let’s finish our dish.
[Bob] Oh wow.
[Tom] Fresh, local flounder over our fresh, local greens, red island peas, rice cake, and we’re gonna hit it with a little basil oil right here.
Oh wow. You guys have always got a…
We like squirt bottles
That’s right, it’s always a finish.
There you go. Wow. Mm.
[Tom] Looks good enough to eat.
[Bob] Yes sir, it does.
[Tom] Top it off with a little fresh-squeezed lemon, and then after that we’re gonna hit it with some fresh, local pickled peppers and little shallots. Boom, our dish is complete.
[Bob] Man, does that not make the meal? Make the day? Tom, always a pleasure having you on here. Folks, remember. Buy and eat local. It’s a matter of taste. Log on to certifiedscgrown.com and see for yourself what’s fresh on the menu. We’ll see you right back here gain next week on another recipe on the Sportsman’s Table.
[Narrator] To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com. Buy certified South Carolina-grown products. It’s a matter of taste. Bob Redfern’s Outdoor Magazine, brought to you today by the South Carolina Department of Natural Resources. Life’s just better outdoors. By Shakespeare’s Ugly Stik GX2 rod. Ugly Stik, America’s strongest, most sensitive rod. By Ranger Boats. Still building legends, one at a time. By Browning Ammunition. Browning, the best there is. And by Southern Woods Plantation. A place where the grandeur of times past can still be experienced today. Chevrolet presents Bob’s Top 16 Outdoor Destination of the Week, a look at the best hunting and fishing destinations in the United States. Each week, Chevrolet will feature a new hunting or fishing destination in conjunction with Bob Redfern’s Outdoor Magazine, and Bob’s Top 16. It wasn’t always this way, but within a long cast of the nation’s capital flows a river holding one of America’s best bass populations. The Potomac River in the early 1970’s was polluted, but the river which forms the border of Virginia and Washington, D.C. was cleaned, and its vast population rebounded. Some veteran tournament bass anglers say the Potomac is as good as any bass water in the country. They put it on the same level as lakes like Guntersville in Alabama, Sam Rayburn in Texas, and Florida’s Okeechobee. While the Potomac isn’t trophy bass water, it regularly gives up five bass daily limits. On good days, fishermen report 50 bass catches, and biologists say the river bass population has increased 50% from just over a decade ago. And the fishing scenery is stunning. Anglers regularly cast for bass within site of the Lincoln Memorial and Washington Monument. Anglers often catch large bass in the Columbia Island yacht basin, home to the Pentagon. Large mouth and small mouth bass are landed within sight of the Watergate Hotel and the Kennedy Center for the Performing Arts. For information on fishing the Potomac, contact the Virginia Commission of Game and Inland Fisheries. Log on to www.dgif.virginia.gov for more information. For more destinations, be sure to visit bobredfern.com and click on Bob’s Top 16. And to get to your next destination, go online at chevy.com.
Yep, he’s down there.
[Terry] I think I wounded him.
[Bob] I think you did. You did. Yeah, alright, woohoo. Yeah man. There’s still two high right there. Gonna get reloaded. Yep, they’re comin’ back. You see ’em high?
[Terry] Yep, yeah, yeah, yeah.
[Bob] Is Daisy back? Oh Daisy’s back. Is that the one I just got? Yeah. Nice. Nice drake mallard there. All right. You know the power of 20 gauge. You know Terry, I’m not a wimp, but lemme tell ya somethin’. I went to this new Winchester SX3 Waterfowl 20. Man, it’s good on the shoulder. Get him. Take him Terry. Outta range. I just couldn’t touch him.
That one didn’t count.
[Bob] I just couldn’t touch him. I tried. I tried to help ya out.
[Terry] I shoulda put them 3 1/2’s in.
[Bob] Yeah. Terry, let me get outta here first. The sun’s settin’, it’s cold, it’s time to go home. C’mon.
Let’s go to the Ranger and get on back to the clubhouse. I think they got supper.
Okay good, sounds good.
Plus, we got our limits. Jason and Daisy have done their business. I tell ya what, this water is cold.
Yes it is.
Whoo! I can tell the rest of ’em ain’t got their limits. Listen Terry, I gotta thank you. It’s so much of a pleasure to have you here at Buchanan Shoals. Folks, I tell ya what. NASCAR champion Terry Labonte right here. Bob Redfern’s Outdoor Magazine. It don’t get any better than that. Get him in a duck blind, get behind a over and under shotgun shootin’ quail. Listen, it is always a pleasure. Thank you so much for bein’ on the show.
I enjoyed it.
Until next year. You comin’ back?
We’ll do it again.
Alright, let’s go to the truck. Come on man.
[Narrator] Be sure to catch more of Bob Redfern’s Outdoor Magazine by visiting online at bobredfern.com. Go to Bob’s Top 16 and plan your next outdoor adventure with the same outfitters you see on the show each and every week. Looking for cooking ideas for your next meal? Then be sure to visit the Sportsman’s Table and see all the new and past recipes from some of the best chefs in the southeast. If you missed an episode or just want to look at a past show, cooking episodes or special features, then become a subscriber of Bob Redfern’s Outdoor Magazine’s YouTube channel. Stay connected online with Bob Redfern’s Outdoor Magazine at bobredfern.com.
Opening Day South Carolina Turkey Hunt
This week on Bob Redfern’s Outdoor Magazine, Bob takes us on an awesome opening day turkey hunt in South Carolina. Plus, we take a look at South Carolina’s freshwater coast. And on this week’s Sportsman’s Table, we feature a South Carolina certified shrimp and grits recipe.
[Announcer] This week on Bob Redfern’s Outdoor Magazine, Bob takes us on an awesome opening day turkey hunt in South Carolina. Plus, we take a look at South Carolina’s freshwater coast. And on this week’s Sportsman’s Table, we feature a South Carolina certified shrimp and grits recipe. All this and a whole lot more, and it begins all right now.
[Music – show open]
Bob Redfern: Well, folks, on this week’s show, it’s the opening day of turkey season here in South Carolina. And you know, 12 months have gone by. You end up the season dejected if you don’t get a bird. Bird hunting has gotten a little bit more tricky. And, you know, for most of you hunters out there, you know what I’m talking about. You’ve got predators, coyotes, all kinds of things. And then we go through the heat of the summer. We see some turkeys out there. Then you get into the fall season. It’s deer season. And what do you see most of? Turkeys, okay?
Bob Redfern: And from that, then after deer season’s over in January, here, then we start putting the cameras up. Or, some of y’all keep cameras up all year long. And you see the birds migrate in and out of the fields late in the afternoon. Well, as always here in South Carolina, we’ve got ’em on camera. I’ve been tracking these birds since January. And as seasons come and seasons go, weather changes, all kinds of wives’ tale stories about, “Well, have they already laid their eggs in January? Now they’re in the second mating season.” I don’t know. All I want to know is, I’ve got gobblers and they’re talking to me. At least I can track ’em when I get up early in the morning. And, well, we had that on the first day here.
Bob Redfern: And I tell you what. Well, I guess all of that amping up, all of that excitement, and I’ve got a new shotgun, I’ve got everything out, I got all the decoys dusted off and I’m ready to go. I’ve got my trusted cameraman with me. And you know, I’ll tell you what. A lot of folks say, “Well, Bob, how many turkeys do you kill?” Well, to me, it’s not about taking a bird. It’s about filming a bird. Yeah. And I try to make it so it’s entertaining for you all. But, again, I get a lot of opportunities to hunt. But when you get one and you can down a bird on film, that’s really the key.
Bob Redfern: And so, with this season that started, I, well, okay … I tell you what. As things come and go, we got out there early. First light, gobbles everywhere. And as you can hear, the whole area is lit up. Now, I’ve been tracking about 12 to 14 gobblers over the past six to eight months. And they’re out there and they’re talking to me. We got a perfect setup over the field. I got the decoys out there. And in comes a bird. Well, I just gotta tell you. Let me show you what happens.
Bob Redfern: Well, as you can see, I don’t get ’em all. Anxiety … I wanted the birds to separate a little bit. I didn’t want to take two birds with one shot. So, again, excuses? Nah. It’s about filming a bird and not downing a bird, okay? I really thought the hunt was over. I thought, “Okay. Yeah. You’re a little dejected. You missed the bird.” But on my defense, these birds are evasive, okay? And he got spooked a little bit. Little separation, again, as you can see.
Bob Redfern: But anyway, we took a break, started to reflect on what was and, again, what might be. With that, we come back, get back set up in the afternoon. I hear a few birds off in the distance. I thought, “Hmm. Maybe this afternoon’s going to be a little promising.” And again, had not had an opportunity to scout much in the afternoon. But we’re going to try it anyway. Again, it’s opening day. You’re out there. You’re all ready. And so you gotta start somewhere. And so we did. We sit down, give a little call. Got some answers. Waited a few more minutes, and about 45 minutes later, in comes a bird. Well, let’s take a look and let’s see what happened later that afternoon.
Bob Redfern: Got it. Oh, man. Well, folks, listen. I’ll tell you what. Turkey hunting opening day, it’s been an adventure. Birds talked a lot early this morning, been gobbling. This year, I’m on my own place, something I’ve developed here over the past year. Birds have been in this area quite a bit. I’ve been watching them, tracking them on game cameras. Again, opening day in South Carolina, it’s always exciting. Not much talking this afternoon. But with that bird right there, he just popped though the woods and I wasn’t going to let him go. Looked like he had probably, maybe a six, eight-inch beard. From what I could tell from here, just a little bit of a beard that’s been, looked like, pulled away.
Bob Redfern: Hey, listen. I have to give the folks at Browning a new push here. This is the new Browning Synergy Turkey over and under shotgun. What an awesome gun. It is just one of those shotguns that I’m very familiar with. Shooting an over and under, you’ve seen me do it with quail, sporting clays. But now, for turkey, all camo’d up, extended turkey choke tubes, three and a half inch. Again, the Browning Synergy, it is one of those guns that truly is the best there is.
Bob Redfern: All right. Let’s go take a look at this bird. I think he’s done flopping for a while. Oh. And I forgot to tell you about the new Browning turkey loads. Browning, the best there is in ammunition, three and a half inch, right there, number fours. And there be the wad. Okay. All right. Let’s lay this thing down here. Let’s see what we got here. Good spurs. Probably a good, oh, I’d say, at least inch and three quarters. Those might even go a little bit more than that. Nice, full beard here. But as you can see, what I thought initially he might have been a jake, but he wasn’t. He’s lost some of his beard here. And that’s a good probably six inches, maybe longer. But some of it’s broke off already.
Bob Redfern: Well, I know it was exciting for you guys. You’re probably going to ask the question, “Well, okay, Redfern. You shot twice.” Well, thank goodness that I had two shots. That bird, as you saw, came in, popped in, silent. Tried to think silent but deadly. He moved over to that decoy. He got spooked because, again, I was waiting long enough. Because, again, I wanted to see him strut a little bit more. Something spooked him. He turned and, as you always well know, when a bird turns his back to you, it’s going to be hard unless his head’s up. And that one, at about 72 yards, and I stepped it off, he turned his back. I popped the cap. It just bounced off. Lucky for me, I had that second shot in that new Browning Synergy over and under turkey.
Bob Redfern: And, again, we’ve talked about that. You’ve seen it on the show. It’s one of those things, that if I hadn’t had that second shot in that over and under, I would never, I don’t think, been able to have got that with either a pump or an automatic shotgun. I’ve tried that before. You all have known that you’ve missed a bird and you’ve tried to get that automatic up. I don’t care if you’ve got five rounds in there. But there was just something about having that over and under and that second. It was just more responsive. He turned to the left, up his head, and boom. And down he went.
Bob Redfern: With that, I tell you what, it was exciting opening day for me, one, well, I’ll cherish for the rest of my life. And trying to get a bird, well, it’s never easy. And even not even easy for us who do TV.
Speaker 1: When Bob Redfern’s Outdoor Magazine returns, we take a look at Bob’s top 16 locations of the Old 96 District in South Carolina, which is home to amazing outdoor adventures, a haven for history buffs, and the location of the most remarkable attractions and places of interest in the state of South Carolina.
Speaker 1: Bob Redfern’s Outdoor Magazine, 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, a place where the grandeur of times past can still be experienced today.
Speaker 1: Chevrolet presents Bob’s Top 16 Outdoor Destination of the Week, a look at the best hunting and fishing destinations in the United States. Each week, Chevrolet will feature a new hunting or fishing destination in conjunction with Bob Redfern’s Outdoor Magazine and Bob’s Top 16.
Speaker 1: South Carolina’s freshwater coast was made for outdoor lovers. With over 100,000 acres of water, 2,000 miles of shoreline, six state parks all situated on water, and more than 150 hiking and biking trails, South Carolina’s Old 96 District, which includes Abbeville, Edgefield, Greenwood, Laurens, and McCormick counties, are perfect places to experience your next outdoor adventure in authentic southern hospitality. Fishing offers the angler many different bodies of water and various species of fish, from stripers, crappie, catfish, to largemouth bass. And for the shooting enthusiast, make sure you check out the Palmetto Shooting Complex at the National Wild Turkey Federation in Edgefield, South Carolina, where young and old can enjoy shooting sports at the 300-acre facility. And while in Edgefield, be sure to come by the National Wild Turkey Federation’s museum and headquarters.
Speaker 1: And if history is your passion, then the Old 96 District can satisfy that as well as many Revolutionary War hiking trails, historic homes, and vintage railroad cars. For information and travel info for the Old 96 District in South Carolina, go online at SCTravelOld96.com. For more destinations, be sure to visit BobRedfern.com and click on Bob’s Top 16. And to get to your next destination, go online at Chevy.com.
Speaker 1: When Bob Redfern’s Outdoor Magazine Returns, we take a look at Bob’s Top 16 locations of the Old 96 District in South Carolina, which is home to amazing outdoor adventures, a haven for history buffs, and the location of the most remarkable attractions and places of interest in the state of South Carolina. When we come back, we head to the Sportsman’s Table for another South Carolina certified shrimp and grits recipe.
Speaker 6: The Sportsman’s Table, brought to you by the South Carolina Department of Agriculture. Remember, buy South Carolina. It’s a matter of taste.
Bob Redfern: Welcome in to this week’s Sportsman’s Table recipe. We’re here at Frank’s Restaurant in Pawley’s Island, South Carolina. And my guest is chef/owner of Southern Comforts Restaurant, Greg [Metcalf 00:14:29]. And I have to tell you, Greg, thank you so much. I am just so amazed at what comes out of Pawley’s Island. And, again, you’ve got another great restaurant to come visit.
Greg: Well, I’ll tell you, Bob, I am impressed myself. Our family’s been vacationing down here for about 20 years. And my wife and I just moved down about a year ago and opened up Southern Comforts Restaurant and Bakery right down the street. We’d had a restaurant up in the mountains of North Carolina for several years, pretty much the same concept, but just wholesome food, freshly grown, as local as possibly can be. But I’ll tell you what. We’re the new kids on the block. And there are so many great restaurants in Pawley’s Island. That’s what drew us to open up a restaurant here.
Bob Redfern: Oh, wow.
Greg: To keep us on the cutting edge of what’s going on. And they certainly do it around here.
Bob Redfern: Well, what have we got today?
Greg: Today we’re going to do one of our specialties. It’s the shrimp and grits with our pimento cheese grits. We use an Ash County cheese out of North Carolina, and then our fresh, local shrimp that we just went down to the docks, Georgetown Independent Seafoods, I go to, or I go to the East Street Docks right down there to get our shrimp. It’s usually about twice a week or so.
Bob Redfern: Oh, great.
Greg: We’ve got some assorted peppers over here, some Andouille sausage, which, believe it or not, is a Lowe’s product here. But they make all their own sausages in-house.
Bob Redfern: I got you.
Greg: So we gave them a recipe and they make ours for us.
Bob Redfern: That’s wonderful.
Greg: It works out pretty good.
Bob Redfern: Yeah.
Greg: But we’re going to start off with this. And we don’t want to overcook our shrimp a little bit. So we’re really going to start off with our vegetables. We’re going to heat it up a little bit. We’ve got some butter in here, unsalted butter. We’re going to start off with the peppers a little bit, give it some color.
Bob Redfern: Well, you know, shrimp and grits, when people of shrimp and grits, they think of South Carolina.
Greg: Well, interesting enough, years ago, probably twenty-something odd years ago, I worked in Charleston. And it was my first experience of really southern cooking. And I had a lady out there that had been cooking all her life. And she was an older lady. And she taught me the shrimp and grits.
Bob Redfern: Oh, wow.
Greg: And, of course, people do it differently. In New Orleans, they’ve got the tomato broth. This is going to be more of a Cajun cream broth as far as that.
Bob Redfern: [crosstalk 00:16:10] I got you. How long you gonna cook the vegetables?
Greg: We’re gonna cook ’em. We’re gonna keep ’em al dente and keep ’em real colorful. But we want to get ’em going here a little bit for us. It’s probably going to take us just a minute or two to get those going. And then we’ll toss in our Andouille sausage. And we’ll do the shrimp last, actually, ’cause we don’t want them to be overcooked. A lot of folks will overcook the shrimp. And then it’s dried out and it just doesn’t give you that good flavor and texture that you need.
Bob Redfern: It’s like eating rubber. I know.
Greg: [crosstalk 00:16:29] Absolutely. Absolutely. We’ve seen that all over. That’s one of the nice things. You don’t want to ruin a good fresh product like that, either, as well.
Bob Redfern: That’s true. Exactly. If folks want to log on, tell ’em your website while you’re flipping, there.
Greg: I certainly can. W-W dot Southern Comforts Restaurant and Bakery dot com.
Bob Redfern: Oh, wow. There you go.
Greg: Like I said, we also run a bakery on part of the restaurant. My wife is the baker. She’s won awards for her carrot cake and her chocolate bourbon pecan pie.
Bob Redfern: Oh, my weaknesses.
Greg: Which is one of the biggest sellers. Absolutely.
Bob Redfern: Oh, my goodness.
Greg: Now we’re going to throw a couple big ones in there for some garnish.
Bob Redfern: You know, just the mixture of the sausage, just the vegetables, it has a great aroma.
Greg: Well, you know, interestingly enough, one of the first times I ever had shrimp and grits, coming from the Midwest, as you probably well know, grits only come with cheese.
Bob Redfern: Yes.
Greg: Or come with butter or ham. Nobody puts shrimp in their grits. When I was in Charleston 25 years ago, I said, “Shrimp and grits? What are you talking about?” We tried some and absolutely fell in love with it, to be honest with you.
Bob Redfern: But this is a different twist. It’s got a lot of color to it.
Greg: It is.
Bob Redfern: Yeah.
Greg: It’s got a lot of culture to it. And of course, you know, they’re using local products they have. And nice vegetables, and sausage and that all worked out well. And the grits, of course. You gotta have your yellow stone-ground grits, which we get out of Duluth Mills in Columbia, South Carolina.
Bob Redfern: There you go.
Greg: But I think, you know … And then we put our homemade pimento cheese in there, as well. So it has a little bit of a twist as far as the flavor is concerned. Now, we like lots of vegetables and lots of shrimp and lots of sausage in there, because it is a meal. That’s the one thing about shrimp and grits is that if you don’t put a lot of stuff in there, some people walk away a little hungry, more grits than they do the body of what’s going on.
Bob Redfern: Well, they’re not going to walk away hungry with this, boy.
Greg: Absolutely. Well, now we’re going to put a little bit of our chef’s salt in. We use a lot of the chef’s salt in the restaurant to season our steaks, burgers, seafood, the whole nine yards. It’s got ingredients of five different items, and we don’t tell anybody what it is. We’d have to kill you if we did. Just kidding.
Bob Redfern: I got you.
Greg: So it is secret. And then of course, our Cajun spice here a little bit. We also make that in-house, too. Everything we do is made in the restaurant. We don’t have a freezer. So we can’t buy anything in and just store it. Basically, what we buy in, we buy in by the day or a couple of days, and keep it as fresh as we possibly can. And then we make all our collard greens, the macaroni and cheese, the meatloaf and all those types of things every single day.
Bob Redfern: And that’s truly, uniquely, South Carolina.
Greg: It truly is. It truly is. There’s a lot of places that … Especially this day and age, it’s easy to get hooked on the pre-boxed stuff and so on. But the one nice thing about a lot of the restaurants here in Pawley’s Island that I’ve visited is that you can tell they do everything fresh.
Bob Redfern: I get you.
Greg: And especially with the qualified chefs that they have down here-
Bob Redfern: I’ll tell you what, I’ll help.
Greg: We’re going to take a second here and just heat up these grits real quick.
Bob Redfern: Okay.
Bob Redfern: All right, Greg.
Greg: Well, we’re going to finish off with a little heavy cream.
Bob Redfern: Oh, wow.
Greg: That’s going to make it. Then reduce that down a little bit. Make it a little thicker for us, give us the good flavor.
Bob Redfern: [crosstalk 00:19:11] You know, it’s just amazing the compilation of all of those ingredients.
Greg: [crosstalk 00:19:17] Well, it’s a wonderful, colorful dish, too.
Bob Redfern: [crosstalk 00:19:17] that it comes down to that. Yeah, it is.
Greg: [crosstalk 00:19:19] is what I like about it. And it’s got everything you need in it. You got your meats and your vegetables and, of course, your fresh, local shrimp.
Bob Redfern: And, of course, our Adluh grits.
Bob Redfern: This is truly a certified SC-
Greg: Yeah, I’ve really.
Bob Redfern: Grown and bred-
Greg: Grits are a phenomenal product to work with. We do grit cakes and jalapeno grit cakes and all kinds of good stuff.
Bob Redfern: [crosstalk 00:19:40] Oh, that’s awesome.
Greg: We’re going to go ahead and just come on off here.
Bob Redfern: Folks, if you want a copy of Greg’s recipe, just log on to BobRedfern.com. Click on The Sportsman’s Table and right there it’ll be.
Greg: All righty. And there we have it. As we call this nice little cream sauce in the south, we’re going to put some gravy on there.
Bob Redfern: A little touch.
Greg: That’s right.
Bob Redfern: That’s great.
Greg: Make it the way that we’d like it. I’m gonna wipe the plate just a little bit.
Bob Redfern: Presentation, yeah.
Greg: Yeah. We’re going to take these big ones here and put ’em right on top so people know.
Bob Redfern: That there’s actually shrimp in them there grits.
Greg: [crosstalk 00:20:16] Got some great shrimp.
Bob Redfern: There you go.
Greg: Yeah. I think they’ll find out as soon as they bite into it.
Bob Redfern: Yeah.
Greg: Of course, a little fresh parsley always never hurts. There we go. And there you have it, our local, low country southern shrimp and grits from Southern Comforts Restaurant and Bakery.
Bob Redfern: [crosstalk 00:20:26] Great. Thank you so much. I love it, man. Thank you for being a guest.
Greg: [crosstalk 00:20:32] Thank you, Bob. I appreciate it. It’s been a pleasure.
Bob Redfern: I appreciate it. And folks, listen. If you’d like more great recipes, just like you saw today, log on to certifiedscgrown.com and it’s a matter of taste. We’ll be right back here again next week on another great recipe on The Sportsman’s Table.
Speaker 1: If you would like more information on South Carolina grown products, visit them online at certifiedscgrown.com. Remember, buy South Carolina. It’s a matter of taste.
Speaker 1: Bob Redfern’s Outdoor Magazine is brought to you today by Chevrolet, the official vehicle of Bob Redfern’s Outdoor Magazine, by the South Carolina Department of Agriculture. Buy South Carolina. It’s a matter of taste. By Pennington Seed, the leader in outdoor forage products … By Browning … Browning, the best there is … By South Carolina Embroidery and Screen printing … And by Back Woods Quail Club, offering southern style hunting and an array of exciting and challenging clay target shooting sports …
Bob Redfern: Well, folks, I hope you’ve enjoyed this week’s show. Opening day turkey, it’s always an adventure. And it’s always an adventure for me. Again, we’re going to be out hunting the whole season. We’re going to have some more great shows coming up. Stay tuned, won’t you? ‘Cause Bob Redfern’s Outdoor Magazine’s going to show up at a destination … Well, it might even be near you. As I always like to say each and every week, the outdoors my passion. I want it to be yours, too. We’ll see you next week with another episode.
Speaker 1: If you’re looking for a new fishing or hunting location with a guide service that you can trust, make sure you visit Bob’s Top 16 at BobRedfern.com. Have an opportunity to fish or hunt with the same outfitters we do on the show each week. The outdoors is our passion. We want it to be yours, too. Visit BobRedfern.com and Bob’s Top 16. And make some outdoor dreams for yourself.