Bob heads to Santee, SC for some world famous cat fishing with guide Ricky Drose.
Ricky Drose at Drose Guide Service 803-460-7717
Bob heads to Santee, SC for some world famous cat fishing with guide Ricky Drose.
Ricky Drose at Drose Guide Service 803-460-7717
On this week’s show, Bob heads to the beautiful low country of South Carolina for some early-winter trout and red fishing. Hosting Bob this trip is Chris Mattson of Mattson Guide Service in Beaufort, South Carolina. Chris is a former U.S. Marine with two tours of duty overseas and now a full time fishing guide. Plus, on this week’s Sportsman’s Table, we feature another great South Carolina-certified seafood recipe.
[Announcer] On this week’s show, Bob heads to the beautiful low country of South Carolina for some early-winter trout and red fishing. Plus, on this week’s Sportman’s table, we feature another great South Carolina-certified seafood recipe. All this and a whole lot more. And it all begins right now.
Caught on here.
Yeah, fish on, Chris. Alright, buddy. Yeah man. Yeah you working it.
It’s not looking too bad.
There we go. Decent fish.
Come here buddy.
Good 13, 14 incher. Can’t complain about that. God, they got such soft mouths.
They do, he’s not too bad.
No. There you go. Alright, gotta be more where that came from.
He thumped it as soon as it came outta that grass.
That’ll just give us a little bit of information to work off of here. That would be wonderful. ‘Cause they haven’t really given us anything.
Other than whiting.
There’s lots of whiting today.
[Bob] There you go. You’re putting it on me, mmm!
I’m not doing it intentionally if it makes you feel any better.
That’s okay, it’s fish, that’s alright.
This was a luck– I mean, I was literally just bringing it in. Alright, here, little guy.
You got the luck of the Irish here, look at that.
And a litter mate to the last one.
Pretty little guys.
Try to make sure, I have these gloves on and they’re wet, I try to make sure I have wet gloves on when I’m messing with those trout, ’cause you’ll pull those scales off.
Then they’ll get infections. That doesn’t do them any good. And so they seemed to be ganged up on these glass minnows.
Fish on! Fish on!
Did he get you wrapped up in that grass?
I dunno what he what he’s wrapped up in, brother, but he’s on there.
I think he must’ve gone around that grass.
Go ahead and just free line him and see if he’ll swim right out of there.
All they gotta do is lay that grass down, and they can swim right outside of it.
Yeah, here he comes, here we go. Here he comes. Well, folks, we’re fishing. It’s been about nine or 10 years since we’ve been down here in Beaufort, South Carolina, and my guy today, and our host, Chris Mattson of Mattson Guide Service. Chris, former marine, two tours overseas, and now in 2011, you’re a full time fishing guide, brother.
Yes, sir, things are quite a bit different.
I bet they are. But, you know, with Paris Island right here in the background, that kind of brings back some hoorah.
That’s right, that’s right. We’ve been listening to their gunfire all day.
There you go.
It’s nice to be able to get a red fish in the boat here.
Yeah, whoo man, oh yeah. There we go. Uh huh, we’ll let the camera look at him a little bit, Chris.
That’s alright, you’re doing good, man. You’re doing what guides do. See, you don’t get a fish very often.
[Chris] I’m usually cheating with a net, too.
[Bob] See, no nets on our boat, see. Alright, get him, you wanna get him?
[Chris] I’ll tell you what. If this was a tournament day, he is perfect size.
[Bob] Yeah, he would be, wouldn’t he? Whoo, yeah.
[Chris] And no spots on that fish either.
[Bob] No, not a lick. Isn’t that funny?
[Chris] That hook just came right out from him fighting against that grass.
Yeah, yeah, yeah, look at that. You know what’s so nice about these fish, is that blue coral tail.
[Chris] That’s right.
Because they’re bumping down there, so with that, let’s let this hummer go. And we’ll get him down. Alright, he’s gone. Bump! Man, I’m telling ya, but Chris, listen real quick. Tell us about your guide service, okay? You know, you’ve kind of been fishing all your life.
You’re originally from Florida.
So, tell me, I mean, gosh, you fish, what, over 200 trips a year?
Right around 250 a year. Mostly focused around the summertime. And I do a lot of family trips, so I’m fishing a lot of cut bait, a lot of live bait, up to six people. It’s very conductive for other people to be able to come out and enjoy this resource that we have.
There you go.
We do a lot of, mostly catch and release, but we catch a lot of good size fish when they’re cooperative.
And you know as well as I do how it can just tuck out.
Well, you know, and it’s always nice to come back. Of course, we fish all over the country and stuff, but it’s always nice to come home.
And fish off the South Carolina coast, and again, you know, you’re gonna have to have me back, now. Folks, the last time we were down here, we were sight fishing for cobia right in this very broad river area right here. So, you gotta come back in the spring and take us cobia fishing.
That’s right, we’ll do it.
Alright, bud, hoorah. Alright, let’s do it.
[Announcer] Stay tuned, when we come back, more fishing from the low country of South Carolina. Bob Redfern’s Outdoor Magazine is brought to you today by Chevrolet, the official vehicle of Bob Redfern’s Outdoor Magazine; by the South Carolina Department of Agriculture; by South Carolina, it’s a matter of taste; by Pennington Seed, the leader in outdoor forage products; by Browning, Browning, the best there is; by South Carolina Embroidery and Screenprinting; and by Back Woods Quail Club, offering southern style hunting and an array of exciting and challenging clay target shooting sports.
You’re back on?
Alright, get it, get it.
He’s not as big as I thought he was, I don’t think.
That’s okay! Get him, Chris, get him, buddy, you’re due.
I don’t know, he’s changing his mind. I had that drag set down for reds. I don’t know if he’s hooked funny or.
You’ve got a little bend there. It’s okay, bud.
Don’t want him getting around that power pole there. I don’t know what it, it’s not fighting like a trout. Nah, it’s a red.
It’s just, he’s not a giant but he’s fought as much.
Listen, he knew that Chris Mattson was on the other end of that rod and reel. And was just flat gonna just give up. I’ve done it, that’s all I can do.
I couldn’t figure out, I thought he was either a giant trout, or he was a fish that used that four knot current. There we go, come on, buddy.
Now, did he come back and hit that again?
Yup, that good.
You know, the ones that I hammered did the same thing.
I think he just straight up missed it.
Well, you know, our conditions today are a little, a little different.
They are, it’s for, uh, you know, the time of the year, it’s unbelievably warm.
Yeah, that’s okay.
We’ll take it. I’m not whining. It’s not every day you can be out saltwater fishing.
Get a new one on here.
When it’s supposed to be snowing.
When he hit that bait, he turned his head. I thought he was a stud.
Yeah. But he turned it right into that current, and I think that’s what added to it, ’cause he was right on that current line.
Get him, Chris.
Yeah. I thought he was gonna do a little bit more than that.
Eh, it’s not that little.
No, he’s not, actually, he kinda grew a little bit. I thought he was more of that nine to 12 inch kind of guy.
I think your eyesight’s slipping, man.
It might be. So what’s neat is, I’ve seen a lot of these fish lately.
And they’ll be like this one where they’ve got an injury from a bird.
It’s almost all been on the tail end. I don’t know if that’s because those are the unsuccessful attempts.
It may be.
But, I’ve seen quite a few of that, those lately.
Now, do you have a good trout recipe that you share with your clients?
You know, you can do a lot with them. You can do fish tacos with them. You can do, I mean, in the South, we fry everything.
There you go.
I really like breading them with panko, just about everything with panko.
Do you really?
Mmhmm, and then I cut it into chunks that are of similar size.
So that when you’re frying them, you can fry them evenly.
Just so you get some even cooking. Otherwise you end up overdoing the tail or underdoing the top slab of meat.
With the trout, you don’t have to worry about the blood line as much as you will some other fish.
See, most folks just, they lop the heads off and cook the whole thing, or broil it in butter, and this, that, and the other thing. Fish on, Chris, fish on, brother!
There you go! That one’s pulling a little harder.
Yeah he is, yeah. Hey, man. Come here. You’re not very big, but that’s okay. You think you are.
I thought he was big at the beginning. That’s a little bitty red fish.
Yeah, a little one, that’s okay. You know, he was hungry.
He was hungry. He could feel like he meant it.
Nice pretty tail, nice black spot. He’ll grow up to be a big ‘un, one of these days.
He will, got a little sea lice on him there.
He hammered, he hammered that thing.
This one has got that blue on the tail.
Yeah, it does, I’m telling ya. They’re eating oysters.
And a false eye. If you didn’t think that mattered, I’ve seen a lot of them, we were showing you earlier about that trout that had the damage in back.
I’ve seen them where they’ve gone after that spot in the tail, thinking it was the head.
That, golly. Alright, I tuck this thing right back up in behind that grass.
Which side of it?
On the right side. And he came out and grabbed it. And make no mistake about it, he wanted it.
Maybe they just hadn’t slid in here yet, and they’re sitting on that oyster.
Yeah, it could be. Could be.
I usually don’t play on top of that oyster bar too much. I usually keep it on the inside, inside edge.
[Announcer] After commercial break, we head to the kitchen for a great South Carolina certified seafood recipe with fish caught right from the South Carolina coast. The Sportman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out of state, be sure to buy South Carolina grown meats, vegetables, and fruits. Make sure your food is South Carolina certified. It’s a matter of taste.
Welcome, this week, folks, we are in beautiful Murrells Inlet, South Carolina. Wicked Tuna restaurant, right here along the coast, is this wonderful place, and joining me is the executive chef here. This guy and his staff produce some of the finest meals. Well, listen, you just gotta come visit The Wicked Tuna when you’re here down in Murrells Inlet, South Carolina, but my executive chef today, and my guest, is Patrick Fowler here at Wicked Tuna. And what have you got for us today, okay? You guys are all about fish, man.
All about fish.
I don’t know anybody that does fish better than you guys.
We’ve probably, we claim to fame is hook to plate.
There you go.
We catch it, and literally about four, five hours later, it’s touching the plate, ready to go.
Oh, man, Patrick. What have you got for me today?
Today, we’re gonna cook some red snapper. This was caught right off the coast.
By one of our boats. And we’ll cook it up, put it over our local grits, and let’s get started.
Alright, man. Oh, gotta have oil, he’s gotta have a little, he’s gotta slip and slide through that pan.
I am a firm believer if you’re cooking fish, it needs to be in olive oil.
There you go. Now you know, and again, I say this all the time, but folks listen, these chefs will tell you, when you’re cooking meat at home, whether it’s chicken, it’s steak, it’s fish, whatever, don’t overcook the meat, okay? A lot of folks, they do that, that’s the first thing. They just cook it to death.
Yes. We do a trick, we just lightly coat it in flour.
[Patrick] And what that does, that keeps all the moisture in, so you get a nice juicy fish when it’s done.
[Bob] There you go, okay.
[Patrick] So I’m gonna get some, little bit of salt pepper on there. Get that rolling. We’ll go ahead and start plating. These grits are already prepared.
Yeah, I’ll get this pan out of the way here. Oh, wow, nice yellow grits.
[Patrick] Nice yellow grits.
Alright, Patrick, we about ready?
Yes, sir, alright. Now we’re gonna season with a little bit of blackening.
It’ll make it just nice, beautiful, goes really well.
[Bob] That is an awesome looking filet.
[Patrick] Let me put some butter on top, get that nice and wet. Get that nice and juicy.
[Bob] Now, you guys prepare this, this is an entree right off the menu, right?
[Patrick] Yes, sir, this is our blackened catch.
[Patrick] It’s one of our popular ones. People love it. It’s like a taste of breakfast at dinner.
[Bob] There you go.
[Patrick] So we’re gonna take it, and then we’re just gonna put that right on top like that.
[Bob] Oh, yeah. You know, the eye of the beholder, it’s just great, ’cause you guys take a lot of pain to make sure it looks good.
Not only does it taste good, but it looks good.
Now we’re gonna add, this is a marvelous sauce, it’s almost like a raspberry reduction, and this just goes well with any protein that’s blackened. It’s just absolutely delicious.
[Bob] Oh wow.
[Patrick] And we’ll take this, make a nice pretty little swoop.
[Bob] Was there a special class at chef school?
There was, there was. And there you go, a blackened catch.
I’m always amazed, wow. Right here, executive chef Patrick Fowler from the Wicked Tuna here in Murrells Inlet. Patrick, as always man, it’s a pleasure, okay? Come on down and check out The Wicked Tuna. And remember, buy and eat local. It’s simply a matter of taste. Log on to certifiedscgrown.com and see what’s fresh on the menu for you. We’ll be right back here again next week on another great recipe on The Sportman’s Table. Man, that looks awesome.
[Announcer] To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com. Buy certified South Carolina grown products. It’s a matter of taste. Bob Redfern’s Outdoor Magazine, brought to you today by the South Carolina Department of Natural Resources, life’s just better outdoors; by Shakespeare’s Ugly Stik GX2 rod, Ugly Stik, America’s strongest, most sensitive rod; by Ranger Boats, still building legends one at a time; by Browning Ammunition, Browning, the best there is; and by Southern Wood Plantation, a place where the grandeur of times past can still be experienced today.
He’s shaking his head like he wants to have some.
Well, that’s a good thing. That’s a good thing, brother.
They’re not growing in the right direction.
No, but, hey.
Unless we’re going for spots.
There you go.
He’s got a lot of spots going.
He’s got a lot more spots than a red fish, yeah. He needs to be, he’s a dreamer.
Tell ya, it’s good to see, you know, we get the mod winners. We don’t have the fish kills that we do if it gets–
No that’s true. Exactly, and the bait kills either. Of course, the bait moves around a lot.
You know, it’s crazy, even in the dead of winter, we’ll have mullet way up in these creeks.
But, those big, when we get those big trout, they’ll just keel over. They go to the deepest hole they can and we get, if we get those really brutal cold days, and it’s, there’s no sun, and we also have big tides, it’ll turn that water so much that there can’t be a thermocline down there to protect them.
And they just, they just go belly up. That, and our white shrimp. They’ll over winter in those deep holes and just wear ’em out.
Do you enjoy living in Beaufort as opposed to Florida?
You know, I really loved fishing and living in Florida. But, man, did it get built.
Yeah. Everywhere is going that way, but that’s kind of where.
Yeah, I mean.
Not because there’s so many people and houses, but because they were taking prime places for wildlife and because the land was cheaper, they’d plow everything over, and then they were just filling it and put in a mall, everywhere.
See, and now you’re in that low pace, low country style.
You fit right in, man, I’m telling you.
It’s nice, it’s a nice way to live.
There you go. Well, folks, that’s our show this week. I gotta thank my guide and our host today, Chris Mattson. Chris, thank you, my friend.
No, thank you. I tell you what, thank you for your service. We appreciate all that you’ve done for the marines and all the great Americans across the country. I mean, serving two tours in the Middle East is not something that we overlook and take lightly, so thank you, and God bless you for that, but, having said that, man, we ain’t caught a big fish today.
But we caught a lot of fish today, okay, in the reds and the trout. You know, I will tell ya, when your clients come, you have a great knack of finding all these little nooks and crannies, and so, you know, fishing’s fishing.
Fishing’s fishing, sometimes you follow the crumbs and you find a full cookie, and sometimes you don’t.
There you go, man. Well, listen, we’ll come back. Gotta do some sight fishing for cobia because Beaufort is known for that.
Again, it’s beautiful down here, just a day on the water, okay? And listen, anything that’ll tap the old rod and reel is a good day.
And so, we thank you very much for that. Folks, listen, if you want to come fishing with this young man, log on to Bob’s top 16 at our website, bobredfern.com and Mattson Guide Service will be located right there. Click on, either give him a call or send him an email note, and you can come on down to beautiful Beaufort, South Carolina and come fishing with him. As I always like to say each and every week, the outdoor is my passion. I want it to be yours, too. We’ll see you next time.
This is an extended version of Bob’s trip to Santee with guide Stevie Pack from last year. Bob and Stevie hook several large striper and a fat catfish or two.
[Narrator] Coming up this week on Bob Redfern’s Outdoor Magazine. Bob is striper and catfishing on Santee Cooper Lake system with guide Stevie Pack. Also on this week’s Sportsman’s Table we feature a duck breast recipe. Stay tuned for this and a whole lot more, and it begins right now.
This one right there! What I thought of this thing, he might have been a jake. Fish on!
[Man] Doubled up, doubled up, man!
There’s one right there, come on.
Hang on there.
There he is, right there.
Let me reel it.
Reel him out.
Let me get him outta there, Bo.
You got him?
Yeah, that’s him! That’s him! Look it there.
Well, folks, welcome to our show this week.
That’s a good start!
It’s our early mornin’. Stevie Pack from Pack’s Landing down in Santee. It has been a long time–
Oh, nice one.
Since we, oh yeah, look at that. Look at that, would you? Nice stripe. Now stripe are comin’ back.
Yep, they’ve spawned out.
[Stevie] Boy, they’re comin’ back down the river is what I’m saying, these have spawned out.
[Bob] I’ve referred to stripers are back in Santee!
[Bob] You guys have done a great job with the fishery down here. Look at that.
Look it here.
Man oh man! Stevie, wow!
That little hook’s harder to get out than them big ones.
[Bob] Yes sir. Do you need my pliers?
[Stevie] I got him.
You got him? Now man, look at that. Oh my goodness.
He’s probably 25 inches.
Look at that, wow, let me hold that thing.
Get him in there right there.
Got ya, all right.
And he’s gone. That’s it, let him go, man. That’s okay, he wants to go back out.
Let’s get rigged up and catch another one.
Here, man, here, wipe your hands. All right! Well, folks, listen, I tell you what. We have been on a lot of water. Haven’t been on Santee for probably 10 to 12 years, I guess, Stevie.
It’s time you come back.
Exactly, well, you know, and this guy right here, he has fished this his whole life since he’s been about, well, probably three or four. Started Pack’s Landing, his daddy did, back in the ’30s.
When the lake was– And your grandpa, yeah. I mean, man, and when they built this lake in 1942, the Packs were here. And I will tell ya, you have been fishin’ it ever since. And I don’t believe I have ever heard of a reputation of a guide than the Packs family. You guide, your brother guides. Tell me just a little bit about, while we’re waiting on another hit here, tell me just a little bit about the landing and what you guys service the fishermen down here who come far and wide to fish not only stripe, but blue catfish, largemouth bass?
Well, the story there, we got a nice little tackle shop there. We keep the basics, just what you need. We can’t keep all that tackle everybody needs in there. But we got all the basics. So when you come, if you need something, we got it.
And as far as guidin’, it’s pretty simple, just call us up and come on. The main spawning run up here is March, April, May, June.
So they’ll go up the rivers, 50 miles on up, either Camden or Columbia and they’ll spawn, then they’ll come back down. March you’re gonna catch a nicer fish. They got the big old bellies. That fish will probably weigh three more pounds in March.
Yeah, exactly, yeah.
Fat, probably been a bigger tug too. But it’s slow. If you catch three, four fish up here, most fishermen are happy.
[Bob] Oh sure, yeah.
And then you can mix catfish in with it. And of course we got shellcrackers, brown, and the bass have been off the charts here. But I’m just mainly striper and catfish.
I will tell ya, folks, listen, go to Bob’s Top 16 on our website, bobredfern.com. You will find this guy and his brother and all of the crew down at Pack’s landing at Santee, Pinewood, South Carolina. Okay, let’s do this.
Let’s see if we can catch another one.
A little less talk and a little more walk. Oh, look at that!
Watch that draw right there.
[Bob] All right, got ya, hang on.
That’s a good one right there, buddy.
He’s tangled up here.
Uh oh, okay, hang on now.
Might get the rods up in the a minute.
It’s gonna be a keeper here.
Well, it’ll being that keeper size range.
What do we got?
Oh thanks. Got it?
Hurry up, he’s gonna come off. He’s goin’ upriver.
You’re gettin’ all excited this morning.
If this don’t get you excited–
Get on it, brother, get on it!
If this don’t get you excited… Look at that one right there, bud. Look at that jump.
Ooh, wow! Wow!
Look at him. They’re pretty.
[Bob] Stevie, that thing is awesome! Yeah!
That’s a hammer.
[Stevie] You gonna lip him?
[Bob] I’ll lip him!
[Stevie] I can do it all!
I know you can! You’re just like Paul. Hang on, I gotta get my glasses off here, I’m gettin’ old. Come here, fish! Come here, man, come here. Hooked just the way he’s supposed to with that Fusion circle hook. All right, come here, come here. Ah, don’t do that. Nah, don’t do that, don’t do that! Nah! Don’t do that! Huh!
Too bad we’re not in a tournament. Just playin’!
Well I’m trying to take it easy! We’re gonna catch and release.
He wasn’t coming off anyway.
Hang on, get that thing off my–
Oh did they hook you too?
Oh you did, you’re gettin’ all excited. Look at that, he’s gone. Man, you did good.
All right, let’s get another one.
[Narrator] Stay tuned! When we come back we’ll have more fishing from Santee Cooper. 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.
Fish on, Steve!
You got him!?
Fish on, brother!
You got him?
Let’s get him!
I got him, I got him! All right, Stevie, now look, tell me–
Look here, I’m getting ready to catch one, I got one too!
You got one, get it!
I’m comin’ behind you! I got one on too! Clear the room, give me some room.
[Bob] Oh I got you now, I got you.
I think mine’s bigger.
Oh I gotta go under you.
[Bob] All right, go ahead, let’s dance.
[Stevie] Did the dance. Look it there.
[Bob] Let’s dance.
Oh they’re gonna try to cross all these lines up.
Goodness! And you know what’s so unique about this spot is this is just a little cut right here off the main river. Look at that, oh my goodness.
That one’s spawned out.
I’m just playing.
He went and did his job.
[Bob] I’m just playing mine.
I had to clear him before he tangled everything up.
Look at this, look at this, wow! Folks, we have literally been here 15 minutes and just got these four rods in the water, and they are just absolutely tearin’ it up. Okay, we’re fishin’ bait this morning. Blueback herring or shad?
Threadfin shad this morning.
The saltwater herring are gone.
That spawned out in March and took off.
Come here, come here.
While you’re doin’ that I’m gonna get a bait out.
Yeah, do that, Bo. Look at that. And folks I wanna show ya right here with this Berkley Fusion circle hook. It goes right in the upper lip and you can get ’em right outta there very, very easily. Doesn’t hurt the fish. At all. And I’m just gonna grab it just for the sake of… I don’t wanna hurt him. Come on, get outta there now. You are hooked very good. But… Okay. There we go. Stevie, I’m tellin’ ya. Man, you’re all business.
That’s a beautiful morning!
It is, look at that, catch and release. Mm, man. Santee stripers, wow! Now tell me a little bit. I know that Santee stripers have been, there’s a major effort by DNR and all the guys who fish here, like you, that have been behind restorin’ this fishery, okay?
It’s a tough job. It’s a little to deep to get into, but they’re tryin’, we’re tryin’, everybody’s tryin’.
Well I mean I think it’s good for the area but the stripers went away a little bit. Of course they’ve changed the limits and they’ve done all that they can do, so.
Yeah, there were other things too, like the Rediversion Canal, rerouting the water. There’s a lot of stuff that went into it, okay? These fish used to come through the lock doors, they were saltwater fish. All of ’em. We’re stockin’ a lot of fish now.
So it’s gettin’ a little bit like some of the other lakes, a put and take lake. But you see they’re doin’ well.
They are doin’ well.
That’s what I’m talkin’ about, yeah, man.
We’re getting some bigger fish coming through the lock doors too, so I’m saying, with that combination it could be back. ‘Cause Santee, you know, was one of the first lakes that saltwater fish would come into and they actually stopped the fish behind the dam and stocked all these lakes in the United States with fish from right here in Santee. Santee started it all. If you read the history on it, it’s there.
Well, and the history of the Packs family, you guys have been here since the beginning! That’s what’s so unique.
[Stevie] That’s why I can’t quit.
Gotta do the old drill.
[Bob] Yeah, man. Don’t do that!
Come back around here. Ah, he’s comin’ back this side.
[Bob] Yeah, I’m clear. I can get the others outta the way.
I think we’re good.
[Bob] You good? Make sure that thing is still alive.
Come here, baby!
[Bob] You got him? All right, man.
[Stevie] This is gonna be a nice one too.
[Bob] Yeah he’s a nice one. I can get that one outta the water if you want.
You might as well.
[Bob] Okay, hang on.
[Stevie] Well, if you go under me I’ll be good.
All right, yeah.
You might catch one while you’re holding onto that one.
I got you.
That’s gonna be a chunker.
Another double! Get another double.
It looks like a chunker.
Wow! I’ll tell you what–
I’ve seen babies roll better.
[Stevie] Oh yeah.
[Bob] That’s a good quality fish right there, wow!
[Stevie] That’s an old chunk!
[Bob] Yeah it is, oh, I’m tellin’ ya. Uh uh uh! Wow!
[Stevie] Come here, baby. Easy. I got ya. Yes sir! Oh, he gone!
[Bob] You did good, all right. Here, let me get ya some more bait here, brother.
[Stevie] That sucker was strong.
Yeah he was!
That was at least, a what, 20…
He was probably 25, 26.
26, yeah. You cannot argue with that in the least. All right. Get a fresh bait, put it on this one. Lift up. Hey, they’re goin’ in spurts here.
[Narrator] When we come back, we head to The Sportsman’s Table for a South Carolina-certified duck recipe. The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out of state, be sure to buy South Carolina-grown meats, vegetables, and fruits. Make sure your food is South Carolina-certified. It’s a matter of taste.
Welcome to Chive Blossom Cafe. This week on The Sportsman’s Table, my guest chef today is Elvis Johnny. He is the chef at Bistro 217 in Pawley’s Island, and he’s got a great duck recipe that I know you guys are gonna wanna, well, they’re gonna wanna cook this at home, aren’t they, Elvis?
Yes, absolutely. Absolutely.
Yeah, okay! I can’t wait, let’s get started.
All right, so we’re using a different technique today. We’re gonna do a duck Seville.
So this is a piece of duck breast that we have seasoned, vacuum-packed. Over here we have this tool is called the Joule. A Seville machine. It’s very popular, people are buying those at home and using more and more. So hopefully this is a recipe they can play with at the house. So they take a vacuumed meat or the fish and then heat it up in the water.
Absolutely, so this is at 133 degrees. We’re gonna cook it for about an hour. Of course I have precooked this for us. So we’ll put that in there, it will cook for about an hour, it will be perfect medium rare. So afterwards we’re gonna take it out and then sear it in a pan over here so that we can get the nice colors on there.
We definitely need that.
Okay. Today we’re gonna serve some sweet potatoes, some baby bok choy, and a nice Asian sauce. I’ve had to use a little bit of ginger and soy sauce.
Oh, this is awesome.
Let’s get started. So we open the bag. Over here.
And that thing’s already been cooked.
Oh yes, this is perfectly cooked. Put it in the skillet. We’ll add a little bit of butter there. Not too much, just a little bit.
[Bob] You know things taste so good in a cast iron skillet.
[Bob] And I could tell that thing’s only been wiped out too, so all the flavors are in there!
Absolutely. Okay, so over here have some sweet potatoes. Very traditional from South Carolina. Little bit of sugar, butter, cook ’em in the oven for about an hour or so, they’re perfectly tender. We’re gonna put those in there too because we only– Whoop, there we go. We wanna take out the flavors from the duck.
[Elvis] Absolutely. It doesn’t happen all the time like that, but this time.
[Bob] Ah, there you go. And if you want a copy of Elvis’ recipe, folks, just log onto bobredfern.com.
[Elvis] Absolutely, okay, here we have some nice bok choy. That has been blanched. We’re just gonna sear it a little bit here. We’ll start with the sweet potatoes. Lay ’em on the plate.
[Bob] Oh wow. You know, and sweet potatoes are, really they’re good with anything.
Absolutely, I mean I never ate sweet potatoes before I came to South Carolina and let me tell you, they’re one of my favorite foods ever.
I love sweet potatoes.
Well that’s a story in itself! And as we always say, folks, here at The Sportsman’s Table, Elvis is in the building, huh? There you go. Woohoo!
All right, here we go. I love the contrast of colors there, you know?
[Bob] Oh yeah.
And okay, the piece de resistance. Here we go. Nice duck. You can cut it in different ways, I like to do it this way.
You know, duck breast is just, well it’s a great dish. And a lot of folks really don’t like it because they think it’s too gamey, but the way you’ve cooked it, it takes all that out.
Yes, absolutely, and I tell you what, this duck from South Carolina farms that we have in here, actually Charleston area, which is very, very close to us here, it’s tremendous, it’s awesome. And I don’t think it’s very gamey either, you know?
[Elvis] Here we go, a little bit of sauce. Okay, all we have in here is soy, ginger, sesame oil, and rice wine vinegar, with a little teeny bit of sugar. It’s great addition to this dish.
[Bob] Oh my goodness, wow. I tell you, you guys never cease to amaze me.
[Elvis] This is good stuff.
[Bob] That is good stuff.
[Elvis] All right, we have some black garlic here.
[Bob] Ah, the secret.
Absolutely. This will balance it a little bit. And you know, a little story in Japan, they use this for memory. People that have problems with their memory, they eat black garlic, helps them with it.
So I need to take some of that home.
That’s why I bought it. Because I needed it. Here we go, and ready to eat.
There you go, wow. That is a beautiful dish. I know it tastes as good as it looks. Elvis, I’m glad you came in the building.
Thank you very much.
Thank you, man, and listen, I tell you what, folks. If you’d like more great recipes, you can stop on it at Bistro 217 on Pawley’s Island. Stop in by the Chive Blossom Cafe, have some great South Carolina food, and logon to certifiedscgrown.com and you can see for yourself what’s fresh on the menu.
[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 brought to you today by Chevrolet: the official vehicle of Bob Redfern’s Outdoor Magazine. By the South Carolina Department of Agriculture. Buy South Carlina: 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 Screen Printing. And by Back Woods Quail Club: offering Southern-style hunting, and an array of exciting and challenging clay target shooting sports.
Get him, Bob!
Fish on, Stevie! Fish on, Stevie!
Let’s finish up!
All right, man!
Let’s finish this deal!
Yeehaw! Oh, man! Oh my goodness.
I think it’s gonna be another cat.
I think it is. He’s kinda swirlin’ and twirlin’. Kitty cat, you hear him purrin’ coming to the top. That’s okay though, I’m tellin’ ya. Santee’s known, folks, for its blues and we’ve caught some very nice striper today, nice blue cats. And my guide and go-to guy, oh yeah! Man, that’s a filet or two right there, look at that. Man, listen, you clean him up, fry him there at the grill at Pack’s Landing.
[Stevie] We’re gettin’ ready to do that.
Ooh, wow! And them blues have been known to be caught outta here what, 75, 80, 90 pounds?
I think the record’s 110.
We got a ways to go to get that.
Goodness! Yeah but that one right there’s a good eatin’ fish right there. You know what I like to hear about this? I just like to hear you grunt.
It might be old flathead.
I just like to hear you grunt.
Feels pretty good. Definitely bigger than that last one. Oh yeah.
Listen, I’m tellin’ ya, they’ve all been good today. All been good. You were able to get him?
I called it, flathead.
Let me just check, let me just check. Oh yeah! I think he might be the biggest kitty cat of the day.
Oh yeah. I know the folks ain’t seen him yet but that’s okay, they will in a second.
That is how well we can get him up here.
You gonna lip him?
[Bob] I’ll lift him.
[Stevie] I’m gonna put him right in your hand.
[Bob] Yeah, man, there he goes. Get him over here. Come here, kitty. Kitty kitty kitty kitty!
[Stevie] Told you it was a flathead down here.
[Bob] Yeah you did.
[Stevie] Grab in that bottom lip there.
[Bob] Yeah, man.
[Stevie] Get him in the bottom lip, he won’t get ya. Right there.
They pretty, ain’t they?
[Bob] Yeah, they are, mmhmm.
[Stevie] They got the coolest color to ’em.
Man, I’ll tell ya. Man, he is a fat too.
How about it!?
Bo, I’m tellin’ ya, huh! You did good!
Well folks, that’s Bob Redfern’s Outdoor Magazine from Santee down here in beautiful Pinewood, South Carolina, Pack’s Landing, and one of the guys that owns this place, Stevie Packs, his brother Andy, they run this beautiful facility down here. If you haven’t come down to fish, you need to log onto bobredfern.com, go to Bob’s Top 16, logon and fish with this guy right here. ‘Cause I’m telling you, you will not be disappointed. If you haven’t been to Santee lately, it’s back, okay? Blues, stripers, bass, and we’re gonna do some more down here and I gotta thank you again, okay?
And it’s just been a wonderful day. I know you’re gonna get back out on the water here soon, but you know, if folks do wanna come down here, what’s the best time? And let’s take just a couple seconds here. What is the best time to come down here for stripers?
For the stripers it’s generally March 1st through June 1st up here at Santee, on the upper end, as far as we can get up the river here.
[Bob] I got you.
We’re the last marina on the Santee system. And they’re goin’ up to spawn in March and then they’re comin’ back down and then they’ll move onto the lower lakes in March through June. Of course the shellcrackers, they’re bitin’ now. The bass has been phenomenal, largemouth, these tournament weigh-ins, it’s unbelievable. The catfish is awesome, always year-round. We catch catfish year-round, so. And it’s good.
Well folks, listen, I’ll tell you what. Again, as we always like to say each and every week, the outdoors my passion, I want it to be yours too. And I know you want it to be theirs.
Stevie, thank you so much. Folks, we’ll see you right back here again next week.
On another episode.
On this week’s episode, Bob heads to Georgetown, South Carolina to Backwoods Quail Club to quail hunt with the 2017 and 2018 South Carolina Department of Natural Resources Officers of the Year.
[Bob Redfern] Folks, welcome to Bob Redfern’s magazine, I am so blessed to have as our host today, on our show here, Rick Hemingway, Backwoods Quail Club, down in Georgetown, South Carolina. And, I’ve got two special guests, these guys are the South Carolina Department of Natural Resources, Law Enforcement Officers of the year. I’ve got JB Smith from Columbia over here on my right over there, JB, bub, man, I’m looking forward to shooting with you today. And, then, I’ve got JP Jones down from Ehrhardt, South Carolina. And, he was the 28th selectee, just got selected. So, but, I’ll tell you what, it’s great to have you guys here. You know, Rick, how I wanna start off today is, you are a shotgun expert, okay, you work for Promatic, you’re their biggest rep, you sell all the, you set up shotgun facilities all over the country. But, you know, when guys don’t have a chance, and it’s the beginning of the season they come out to shoot. What advice would you give all three of us today, okay, as just as an owner and a plantation owner, and the facilities that you have here. What tips can you give us as we shoot here before we head to the Quail field?
Most importantly, we wanna have a safe day in anything we do and we wanna have fun. But, most importantly is, we wanna match the gun with the target, which is pretty simple. I mean, you’ve always watch the ball coming to your hands as you’re catching a football. You’ve always watched the ball come to the glove as you’re catching a baseball, for example. Well, with a target, the hands will carry the weapon to the target. So, you watch the target and the gun will automatically carry the gun to your hands will always carry the gun to the target. So, you match the gun to the target, and you’re guaranteed to have successful hits.
Well, I’ll tell you what, as guys as we move on here on the range, I wanna take just a little bit to warm up. ‘Cause, you know, when you start out the season and you wanna do upland bird hunting, and you haven’t done it for a while, you just kinda wanna get the flow of it. So, that’s what we’re gonna do. Folks, listen, stay tuned, ’cause we’re gonna have more great action here on Bob Redfern’s magazine, right from Hemingway, South Carolina, Georgetown and Backwoods Quail Club.
Well, folks, welcome back to the show. Rick is gonna take JP and JB on just a little bit kind of a Quail drill right here at the range. This is something that, you know, Rick, that I think is good as a tune-up for anybody. I mean, you know, these guys are not bird hunters, okay. These guys, they watch bird hunters, alright. And, so, I think, It’s just a special occasion to get these guys out here because I love bird hunting.
And, I know, you guys will, too, it’s been a while since you’ve done it. JB, you’ve never bird hunted, okay. Well, we’re gonna do it today, man. It’s just instinctively, bird hunting is great. So, Rick, tell us a little bit about this demonstration in this drill.
Well, this morning, we’re on a track field, and that’s a great practice area for a warm-up or a tune-up for a Quail hunt. Causes all going away shots which resembles the way a Quail is supposed to fly. However, we never know where they may go. But, it’s always a good place to start Quail hunters out before their morning hunt to give them a little practice to warm-up and teach ’em safety and so to speak and make sure they have a successful morning hunt.
Well, listen, I’m going to just kinda back here and let the coach take over.
Alright, JP, you, JB are in the best of hands here, alright. Let’s go do this, I’m kinda anxious to watch this go.
Alright, gentlemen, let’s walk up here a few steps. Okay, we’re resembling the dogs on point here, birds will start flying, as the birds start flying, we want to attempt to harvest those birds. So, you don’t know when they’re coming is what we’re doing. So, the birds are in there, we need to. Good shot, that’s the way. Nice.
Nicely done, guys. you can’t get ’em all JP.
You gotta let one of them Quail go.
They are conservative officers, they are leaving some for us to eat.
They are, that’s right.
For the next time. You know, Rick, I wanna take just a couple of seconds here. Let’s talk a little bit about your job outside of here as the Promatic Trap Regional Director here because, I mean, you set up ranges all over.
Sure, we set up commercial ranges as well as private venues for plantations, whether there’s a Quail hunting operation or whether it’s a private individual who just wants to have traps, clay pigeon throwers for their personal needs, to entertain friends and family for a weekend. We do it all and we travel all over the country doing so, and something I’m very proud of and I really enjoy. It’s unbelievable, the nice facilities and private venues I get to go behind closed gates and see. So, it’s very rewarding for me and it’s a lot of fun to see people using guns safely and having fun enjoying the outdoors and shooting.
Well, here at Backwoods, you guys have a lot of competitive events here, a lot of youth events here.
And, I know a lot of the South Carolina Department of Natural Resources guys help participate in some of those youth sporting clay events and things.
These two guys here, again, are the Law Enforcement Officers of the year, my hats off to what you guys do, and the career you’ve had thus far, and I’ll tell you what, Rick, I just thank you so much for hosting us.
We’re headed to the Quail fields.
Absolutely. Thank y’all for coming by and thank y’all for the service y’all provide to the wildlife and outdoor recreational services.
There you go, well, guys, listen, when we come back, we’re gonna be out doing some Quail hunting here on Bob Redfern’s Magazine. You know I live it and these two guys are gonna love it, too.
[Narrator] 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 Backwoods Quail Club, offering southern style hunting and an array of exciting and challenging clay target shooting sports.
Well, folks, welcome back to the show. We are out in the field, getting ready to take these two guys from the South Carolina Department of Natural Resources. Two Law Enforcement Officers of the year, man, what’s the chance of having that. We’re getting ready yo do a little bit of Quail hunting, but, I wanna introduce you to our guide, George Hutto. He is one of the premiere guides down here at Backwoods Quail Club, down in Georgetown, Hemingway. And, again, if you wanna find out about Backwoods Quail Club, just log on to Bob’s top 16 on Bobredfern.com and you’ll be able to log on, book a trip, come down shoot you some sporting clays. Just come down and take in everything that Rick has built over there at Backwoods Quail Club. Alright, George, I know you got, what, two dogs for us today?
We’re gonna start out with some puppies I’ve got. I’ve got Pebbles, Bam and Whiskey.
Oh, man, I’m telling you. George, now, you’ve been on this shore before. A little bit about what these guys can expect out here because the terrain that you guys have got to hunt over at Backwoods is absolutely awesome.
All our Quail hunts are done in Quail habitat, you know, long leaf pines, we’re not putting tape program, we don’t put birds by each tree. We just basically turn the birds loose and we find ’em, let the dogs do the hunting. I know there’s birds out here, but I do not know where. We’ll hunt ’em up, find ’em, shoot ’em, hopefully the guys will kill ’em. But, we’ll have a good time and I’m looking forward to having a good time.
Well, listen, George, if it’s any consolation, I know, you didn’t see the practice for these guys that Rick put ’em through. But, let me tell you something, you know, they did good, okay, they have now become one with the gun, in their new Browning shotguns that they just got.
So, there’s no excuses.
Now, I can’t talk about that, now, okay. And, I’m shooting till four ten today, so, okay. Now, I’ll tell you what, JB, I am looking forward to shooting you, but, I’m gonna take JP first, okay, ’cause he is our elder, you know that. No, I’m just kidding. Well, George, with that, you wanna release the dog? Release the beast and we’re ready to roll. Folks, to the Quail fields we go. Guys, I’m looking forward to this, let’s go man.
Well, it’s kinda wet this morning, you know. Now, JP, I didn’t plan that.
No, that’s fine.
And, you know, I wanna take just a second while the dogs are tripping and George gets Pebbles, Pebbles and Bam Bam. You know, I just want to take just a couple of seconds here. Let’s talks about your career and the history and the passion that you have, ’cause, I mean, this takes a big commitment to be a DNR Officer, not just in South Carolina, but to devote your life to wildlife resources is a big deal.
Yes, sir, I guess, I go back to whenever I was a teenager and we had some problems with some night hunters around my house and one of the local game wardens, Ben Graham, came out to the house and he actually called, I think it was 14 night hunters or 14 individuals one night I was shooting deer in front of my house. He used to come sit up behind our house, there was an old shed that we had and I’d go out there and talk with him and I said, you know, that’s my dream job to have his job one day. So, I’ll fast-forward some, I went to Newberry College. Once I graduated Newberry, I got my career started at College and County Sheriffs Department in ’03. DNR had a hiring class in ’07, I got hired in ’07 with DNR, been here ever since. Started out in Hampton County South Carolina, from Hampton, I transferred to Colleton. Colleton’s home to me, now, so, that’s where I reside, in a little town called Iseton, which is outside, not far from Ehrhardt.
Well, you know, I tell you, again, we’re gonna talk more about now your selection as DNR Officer of the year for twenty eighteen and then we’re also gonna get your partner here, okay, JB Smith, out of Columbia. We’re gonna get him behind his gun, okay, so. We got a point back here, Pebbles is got it goin’ on. This bird’s yours, I got the first one, okay, I broke the ice for you. JP, this Quails got, there he goes, it’s yours. Nicely done, there you go, alright, he broke the ice. Yeah, she is an awesome little dog. We got more in here? Alright, let me get back here.
Come on, Pebbles, Pebbles.
Get ready, JP, we may have more birds in here.
Is that not a good lookin’ little five month old, short hair, wow. There we go. That one, man, that was taken off from an air carrier, good Lord, wow.
Right here, good girl, okay.
Oh, goodness, okay, young lady, man, oh, man.
You’ll take some home with you.
That’s as good a eatin’ as any other.
It’s a little bit bigger than Quail, fresh meat, white meat, juicer, I’d rather eat the Chukar than any other.
You know, how I love the things are great down here at Backwoods, so, with that, come on over here, JB, we’re gonna get reset. I’m gonna change wing men, come here, JP, don’t go nowhere now. Now, do you have any tips and advice that you wanna share with JB, huh?
Just, it all goes back to your training.
Well, listen, folks, when we come back, I’m gonna switch wing men, we’re gonna put JB on my right or my left, which ever he chooses, and we’re gonna put him in the Quail field. So, stay tuned for more great action right here from Backwoods Quail Club down in Georgetown, South Carolina.
[Narrator] The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out of State, be sure to buy South Carolina grown meats, vegetables and fruits. Make sure your food is South Carolina certified, it’s a matter of taste.
Welcome, folks, to beautiful Murrells Inlet, South Carolina, here at the Wicked Tuna restaurant. Listen, you haven’t seen this young lady back on our show. It’s been about four and a half years, Kin Hardy from Loris, South Carolina, she’s the former Executive Chef and the owner of Deli Beans restaurant at Conway. She’s now kinda moved on, but she was gracious enough to come back and share some of the recipes that she’s formerly cooked, okay, at Deli Beans and the catering company. Kim, thank you so much.
Great to be back, thank you.
I am all about what you’re about to cook today.
Okay, are you ready?
I am ready.
This is a simple recipe that anybody can follow. What I’ve got here started off within the pot because actually, we have, you know, we’re TV cooking today. So, I’ve blanched some things off with Chicken Stock. I take Potatoes, I used Fingerling Potatoes in this and Carrots, you can use Peas, if you like. I’m not a big Pea fan, so I didn’t do that. So, what I’ve got in the pot is Butter, I’ve got Celery, Onions, Fingerling Potatoes and Carrots in there. So, what we’re gonna do is, we’re basically gonna take the Chicken Pot Pie to a whole nother level. Don’t be scared to put too much Butter in there, you can never have enough Butter, Butter’s always better.
Listen, Marie Calender ain’t got a thing on Kim Hardy.
That’s exactly right, that is exactly right. You know, I tell people, don’t worry about exact measurements, just when you’re cooking, have fun with it, just cook to taste. Next time, you wanna add a little more, add a little more add a little less.
There you go.
Okay, so, we’ve got this here, I’m gonna add some Salt and Pepper.
This is all cooked down. If you want to cheat, you can use canned vegetables, but I wouldn’t do that.
I got you, fresh is always the best.
What we’re gonna do is, to make it a little bit different here is, I’m going to add some Flour to this and then, we’re gonna add some Tarragon to it. It’s gonna give it a little sweet flavor.
So, this is basically just like making Gravy.
And, so, the Flour is going to thicken it up.
I got you.
So, we’ve got this goin’, add a little more and remember, if you add too much Flour, just add a little bit more Cream, Milk, Water, whatever you’re making. Alright, so, we’re gonna take that and, then, I’m gonna put some Tarragon in here.
That’s just gonna give it a little bit different flavor.
It smells great.
Alright, so, now, I’m gonna add a little bit of Chicken Stock to this.
And, then, Bob, we’re gonna add some more Calories.
Okay, I think, I know what that is.
This is Heavy Whipping Cream.
Heavy Cream, yeah, oh, wow, goodness.
To make it extra good, if you’re on a diet, this is probably not the dish for you.
Well, it’s okay, they can use other alternate sources for that.
You can use Skim Milk, you can get by with it, or you can just lose the weight and treat yourself to this.
That’s it, you eat it on a Monday, you can lose it by Tuesday.
That’s exactly right. It just depends on how you want the consistency of this. You can add a little more Broth or a little more Cream, to make it not quite so thick. I would add a little more if you plan on serving it later.
So, we’re just gonna go a little bit more on this, and this is a nice, generous portion here.
Everything is ready to go, nice and simple, we’ll put a little bit pretty on it, right there.
Garnish it up, yeah.
And, that’s it, and you can also do this in smaller portions for Appetizers, if you like. And, generally, pretty much everybody likes this.
Chicken Pot Pie, there you have it.
Well, Kim, thank you so much for being a guest again.
It’s great to see you again, and, folks, listen, I will tell you, buy and eat local. And, remember, it’s simply 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 next week on another 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.
[Narrator] Bob’s Redfern’s Outdoor Magazine, brought to you today by the South Carolina Department of Natural Resources. Life’s just better outdoors. Brought to you by Abu Garcia, Abu Garcia, for life. By Ranger Boats, still building legends one at a time. By Browning Ammunition, Browning, the best there is. And, by Southern Woods Plantation, a place where the grandeur of times past, can still be experienced today.
Alright JB, Pebbles and George have put us on some birds. George, take it. Nicely done, nice shot, man, you’ve become one with the gun, wow. Good girl, Pebbles, that is an awesome shot.
Thank you, sir.
You know, you know, listen, now, I have to tell you, one of the things that really is so remarkable about Wildlife Officers, you guys really have a passion for what you do, okay. And, obviously, you do when you won this distinction and the honor in twenty seventeen. But, to have both of you guys on my show today, I just can’t tell you how much of a pleasure it is, but. Tell me a little bit about your background and your history, real quick, ’cause, I, just, it’s so amazing. Because, what I want our viewers to see is, you guys are just like us, okay. Yes, you have to enforce the Law, but you want to see folks enjoy the outdoors, that’s why you do it.
Much like JP, I started out as a young guy and got to meet the game warden as a kid, you know, that’s the job I wanna have, I love being in the woods and I wanna protect it. I wound up, I got hired in two thousand eleven, actually, as a Wildlife Technician or Fisheries Technician and I worked there for a couple of years and transferred over in two thousand and thirteen, to the Law Enforcement side. I worked Richland and I’ve been there since two thousand thirteen, hopefully, I’ll be there for my career, that’s my plan. So, it really is a great job, you know, we get to spend our time doing what we love. Obviously, we don’t get to hunt and fish everyday, but we get to be there while its happening.
Well, know you, I tell you, folks, he’s not really telling you the rest of the story what he does. And. We’re gonna be linking up with some of these guys and him and his dive team on another show, but, this guy is part of the DNR dive team and, of course, boating safety is something you guys really, really want all of us and all the public, whoever is on the public waters of South Carolina, to be safe on the water. Because, when you have to deploy the dive team, that’s not a good thing. And, we always like positive outcomes, but, my hats off to you for going through that rigorous training.
Well, thank you.
And, you know, again, boating safety, yes. You guys are promoting that all the time, you bet. You don’t drink and don’t drive, don’t get on the water and drive and drink with that, too. So, with that, I think Pebbles got some more birds for us, plus, we gotta show up with JP.
That’s right, we got some catching up to do.
You got the Lowcountry, you gotta do the Midlands proud.
Alright, let’s go. Nice point.
I see it. Alright. I’ll tell you what, that makes your heart flutter. It’s a good thing, you guys had four shells in that big hummer. That was awesome, guys, now listen, I have to tell you, JB, does that not make your heart flutter?
Oh, it does.
First time Quail hunter and, how could you stay away, JP, for 10 years, huh?
Well, we need to change that, huh? Alright, guys. Nice, guys, nice, wow, man, oh, man, bring it in here, guys. Bring it in, nicely done, my friend.
Thank you, sir.
Guys, I’ll tell you what, I really appreciate you guys joining me on the show today. Again, congratulations to you, for the twenty seventeen honor of the Law Enforcement Officer of the year. And, your recent selection for twenty eighteen.
Thank you, sir.
I could not find any more deserving of two Officers, because, again, it is just a special thing. And, I know, you guys really appreciate that. You guys represent all of the employees of DNR and Law Enforcement and you guys do it very, very well. George, get in here, Brother, I wanna thank you, too, my friend, that is the beautiful, beautiful George. George Hutto, here down at Backwoods Quail Club. Folks, you wanna come down and enjoy sporting clays, you wanna bring the kids, you wanna bring the family, you wanna come on a day just like we did here behind some great dogs, how about that dog, Pebbles, five months old. George, I gotta tell you, man, that is awesome right there. I love short hairs, but, with that, I wanna thank you all for being guests in the show. It’s just been an honor and a privilege to have you guys out here, it’s so enjoyable. I know, you’re gonna Quail hunt again.
And, I know, you’re gonna get back in, alright. Pebbles, back there on a point. But, listen, folks, as I always like to say, each and every week, the outdoor is my passion, I know it’ll be yours, too. We’ll see you right back here again, next week, on another episode of Bob Redfern’s Outdoor Magazine.
It’s all about the Low Country of South Carolina. From Fishing to a fantastic shrimp recipe on the Sportsman’s Table.
Our Chevy Destination of the week has Bob doing some exciting fishing in Beaufort, SC.
This week Bob heads to Belle Isle, SC in search of big bull Red Fish. Fishing this week with Bob is Ed Bailey, Field Marketing Manager with Chevrolet. Bob will be guiding on this weeks show and will do his best to put Ed right in the mix of the big ones, and land his first Red Fish ever. If you like good saltwater inshore fishing then this is a show you have to see!
This week Bob will be joined by two outdoorsmen and South Carolina Representatives Brian White from Anderson, SC and Mike Pitts from Laurens. Both Brian and Mike are avid outdoorsmen and will be discussing The Legislative Sportsman’s Caucus support of hunting and fishing throughout SC and the United States. Bob and his guests will be walking and talking behind pointing bird dogs at Backwoods Quail Club in Hemmingway, SC. Tune in for some great upland bird hunting action
This week Bob will be joined by outdoorsman and South Carolina Representative Alan Clemmons from Myrtle Beach. Bob and Alan will start out on the shooting sports range and then head out to hunt for quail. Alan is an avid outdoorsman, but really likes to turkey hunt… Bob will talk to Alan about his past turkey hunting adventures while walking behind some pointing bird dogs at Backwoods Quail Club. Tune in to see if Bob can get Alan hooked on upland birds!
Be sure to try this Pecan Crusted Triggerfish with citrus butter sauce by Chef Sean Christenson!
Trigger filets, 7 ounces per person 2 each
Panko Breadcrumbs 1 cup
SC harvested pecans coarsely chopped 1 cup
Oranges, fresh 2 each
Lemon 1 each
Lime 1 each
White wine, dry 4 ounces
Red onion, palmetto sweets minced 2 ounces
Egg 1 each
Heavy cream 2 ounces
Butter ` 6 ounces divided
Salt and pepper to taste
Fresh herbs 2 tbsp
Mix together the pecans and panko and season with salt and pepper. Zest and segment the citrus and reserve the segments. Add half of the zest to the breading. Dredge the fish filets in flour, then egg, then pecan panko mix, thoroughly coating all sides with each item. Heat 2 oz butter in a heavy skillet and sauté fish until browned on one side, reduce heat and continue to cook until just done. While fish is cooking, add onion, wine and juice from segmenting fruit to another saucepan. Reduce until almost dry and add cream. Reduce again until thickened to coat the back of a spoon and finish with the butter swirling in while hot but not boiling. Add fruit segments at the end and try not to break them up. Serve with mashed sweet potatoes and your favorite vegetable.
Here’s a great recipe for Potato Encrusted Sea Trout from Chef Brad Boandl, Owner of Bistro 90 in Longs, SC.