Tag Archives: SCDNR

SCDNR 2024

Bob goes red fishing with JP Cooler, the South Carolina Department of Natural Resources Officer of the Year.

Book your next trip with Capt. Tommy.
Georgetown Coastal Adventures

SC Spring Turkey Hunt

Spring turkey hunting in South Carolina plus taking a look at SCDNR’s role in providing better bass fishing opportunities.

SCDNR

Southern Woods SCDNR

Bob is back at Southern Woods Plantation to hunt with two officers from the South Carolina Department of Natural Resources, plus we’ll also show you what South Carolina DNR is doing on the freshwater lakes in South Carolina to increase fishing opportunities.

2021 SCDNR Officer of the Year

Joining Bob on today’s bird hunt is Blake Baxley, 2021 SCDNR Officer of the Year.

Youth Shooting Program

On this week’s episode Bob takes a look at the South Carolina Department of Natural Resources Youth Shooting Program.

SCDNR Website

SCDNR Officers 2021

Bob takes officers of the South Carolina Department of Natural Resources on a quail hunt at Southern Woods Plantation in Sylvester Georgia.

SCDNR Marine Research

Bob is in Georgetown, South Carolina, at the Carroll Campbell Marine Complex with two special guests. Joey Ballenger and Bryan Frazier are marine biologists with the South Carolina Department of Natural Resources at the Marine Center in Charleston. Today they’ll be running some tests to help keep the state’s natural resources vibrant for all to enjoy.

Full Transcript

Folks, welcome to our show this week we’re gonna do a little something different this week on our show. We’re gonna be catching some fish, but there’s a good reason why we’re gonna do it. And we’re down in Georgetown, South Carolina, at the Carroll Campbell Marine Complex right here just across the bridge on 17 in Georgetown and I’ve got two special guests. These guys are marine biologists with the South Carolina Department of Natural Resources at the Marine Center in Charleston, and on my far right over there is Joey Ballenger, and this guy in the middle here, okay, both these guys are great guys and I tell you what, Bryan Frazier, and both of ’em, just absolutely are unsung heroes. For all of you folks out there who love to saltwater fish these guys do so much for your natural resources here off the coast. All right guys, I’ve got to tell you, Joey, thank you.
All right.
Very much, okay, and Brian.
Yes sir.
It’s an honor and a privilege to have you guys both here but, Joey let me ask you first okay, surveys, okay, not a lot of folks do this on TV, okay, yeah we’re gonna catch some fish but there’s a reason behind it, tell us why.
So, yeah, we are one of the main things we’re interested in is trying to get an idea of, a lot of people like go there and catch a lot of fish, right? We all like to catch big bull red drums, but we know that we can’t necessarily legally harvest those, so we want to see what proportion or what, how many of those might actually die from those being caught after time so we’re doing a post-release mortality study to look at what’s going on with those fish and what their fate is, so.
Okay, well Brian, okay you tell us how we’re gonna do this, okay?
All right.
‘Cause you’re the guy that winds the watch on all this kind of stuff, too.
Yes, indeed, so we have a couple different tag types that we can use to assess this. And really it’s relatively new technology but well it’s something called a pop-off satellite tag. And what that does is it, we attach it to the fish and it’ll stay on there for about 28 days, and it’s gonna record how deep it goes, the water temperature, and the light intensity, and through that, we can infer whether that fish survived or not. So, if we released that fish and it goes down to the bottom, and it goes to a depth and it just sits there at that depth after three days, that tag is gonna say, well that fish is dead, and it’s gonna pop off. But if that tag senses that that fish is down there swimming, he’s moving up and down in the water column, then we’re gonna know that fish survived, it’s gonna stay on there for 28 days and then it’s gonna pop up, and it’s gonna transmit that data to a satellite, and from our computer we can download those data and then say whether that fish lived or died.
I tell you what, technology sometimes hurts my head but are we gonna do some blood samples too?
Yeah, we’re gonna take some blood samples and we can get, relative stress of the fish through lactate and pH. So we can use that to kind of build a model for all the fish that are captured and say okay if you fight them for this long, they’re gonna get this, you know, build up this much stress, and they’re gonna be more likely to die or we could say well, you know, fight time may not matter, you know, something like using a circle hook may be more important. So we can kinda take all this, build a model, and that way we can make recommendations for anglers on how to maximize the survival of the red drum that they catch.
Well done, Joey, boom. Man, I tell you, guys I am looking so forward to this. Joey, if you would do the honors, I’m gonna put you in the seat of this brand new High Country, Chevrolet HD 2500 back here, okay in front of a Ranger boat, and let’s go fishing how ’bout that?
All right.
Sounds good, let’s go catch some fish.
Let’s do it, all right.
It’s been a great day.
We shot this at home.
Look at that, wow, let me hold that thing! Nice!
[Bob] All right, Bryan, okay you’re the fishing guy today me and Joey are just along for the ride.
All right.
Tell me how we’re fishing today, we’re gonna catch these reds.
All right, so we’re using what we really recommend for big redfish is a larger circle hook, at least eight eye.
Right.
And a lot of times, I actually use, like to use something even larger like a 10 to 12 eye.
Okay.
Depending on the manufacturer, in-line circle hook, you know, we don’t want the offset ’cause those actually can can lead to higher rates of gut-hooking. A short leader.
Okay.
Typically, five inches is about right, and a short weight, what we want is those fish when they pick up that hook, they can’t get it down deep in their guts so we do a pretty short leader, we’re just using fluorocarbon 80-pound test.
I gotcha.
And then braid–
Fusion hooks, Berkley Trilene, you bet man.
There you go, there you go and we’re just using chunked mullet today. If we had some fresh menhaden, that’d be a great bait as well.
[Bob] Yep.
You know it all depends on what you’ve got but when those big reds are eating, you know, they’re ready to go, so. Hopefully it won’t be long.
Let’s talk a little bit about the weather out here today, water temperature is about 76.5. I mean, air temperature, we’re in the 60s, thank goodness. Yep. It’s not 110.
Yep.
[Bob] You know, light to no wind at all what do you think, Joey?
Looks pretty good to me, yeah. Pretty day on the water, so.
[Bryan] It’s they ought to be biting, if they’re not, blame the guide.
[Bob] There you go, okay. Gotta blame somebody. All right, fish on brother, all right man. Yeah, you’re leaving me and Joey in the dirt. Course that’s what fishing guides do.
[Bryan] Didn’t you say this was gonna be the hot rod?
I told you it was gonna be the hot rod. Oh my gosh.
Here Joey he’s resorted to me on the other side of the boat here. Baiting the hooks, what do you think brother?
I know. We’re turning into mates over here.
[Bob] Whoo. Ah, ah, has he got some shoulder behind him?
[Bryan] He’s got some pull.
[Bob] You want me to get this one out of your way?
Yeah we can–
Okay.
Yeah there he goes.
Which way, oh, change.
[Bryan] I believe he’s the right kind. Let’s see if he’s big enough for a tag.
See and that’s where ah yeah, well he’s got a little bit of shoulder to him, yeah. Well folks, listen we got out here, got set up, we’ve got four rods in the water, and Joey Ballenger and Bryan Frazier with DNR. And as soon as we get this fish up, okay, if he is the right size, we’re gonna–
Oh yeah, he’s a nice one.
[Bob] Take a little sample of blood from him and they’re gonna put a tag in him. Is this thing still in your way, which way, which side you wanna go, bro?
[Bryan] I’m gonna let him decide but I think he’s gonna come on this side.
[Bob] Is he gonna come on this side?
Yep.
Let me–
You want me to–
Yeah if you can get that BogaGrip in his mouth, Joey.
It takes a village.
There you go.
Bring him on in.
There we go.
Oh yeah, okay, awesome.
Set the rod down now.
[Bob] All right now, talk to me what you guys are doing. First of all, you get him out of the water.
[Bryan] Yep, just got him out of the water.
Okay.
Then you get some measurements.
We’ve got a minute and 59 seconds fight time on him.
Okay.
Somebody remember that.
[Bryan] Joey’s gonna measure him and we’re gonna satellite tag him.
[Bob] All right.
[Joey] 834, and 685.
[Bryan] 685 is PCL?
Yes, standard.
It looks standard.
[Bob] Looks like a nice healthy fish.
And 838–
Give me a total length on him.
That was 834, about–
[Bryan] Okay, 834, so, all right.
[Joey] Yep, about 33 inches.
[Bryan] All right how about a weight, and then I’ll draw some blood, then we’ll tag him.
[Joey] All right, look at that weight.
[Bryan] Well, you know we can get it at the end of it–
Yeah.
If you don’t have him on there.
I took him off.
This almost looks like an episode of “M.A.S.H.”.
Yeah.
I’m out of practice here.
[Bryan] I’m gonna turn him over just so I can get the right side on here.
Okay.
And we’re gonna knock a couple scales off just so we can get this tag in here.
All right.
Why don’t we give this a rinse right here?
There we go.
He is not happy.
[Joey] So this is the sat tag right here.
[Bob] Yep.
[Bryan] So I take that off, all right, and then I’m gonna turn him over one more time. If you want, you can pull out the hook, Joey. And, we’re just gonna knock off–
Did you get him?
A couple scales here and just take a quick sample of blood from him. And as we said, that gives us those lactate and pH measurements.
[Bob] Okay.
So we can tell how he’s doing, and hopefully it’s a good sample of blood. There we go.
Yeah, you got it, okay.
All right.
[Bob] This little thing here, see folks this tag right here, little sat tag. Now, this thing will stay down for 28 days?
28 days.
And then it’ll pop off–
Yeah.
Okay, awesome.
[Bryan] All right, so Joey’s gonna get a weight on him and then we’re gonna put him back in the water.
About 10 pounds.
10 pounds, okay.
[Narrator] Coming up next, we head back to Georgetown, South Carolina for more redfish research with the South Carolina Department of Natural Resources. Bob Redfern’s Outdoor Magazine is being brought to you today by the South Carolina Department of Natural Resources, life’s just better outdoors. By Berkley, catch more fish with Berkley fishing products. By Ranger Boats, still building legends one at a time. By Browning Ammunition, Browning, the best there is. And by Southern Woods Plantation, voted as one of the top quail hunting destinations in America.
You got it? All right, get him, get him Bryan. Whoo, oh wow.
[Bryan] I don’t know, stingray-ish, eh.
That’s a–
That’s not a stingray.
Slow pull.
Oh no, mm-hmm. Oh.
Yep, don’t see any head shaking.
Yeah, I feel a stingray.
Well you know, then we’d be batting two for two, for the DNR guys styling and profiling. Joey’s smiling.
There he goes!
Heads up.
Get it Joey, all right get it Joey.
Stingray.
[Bob] There you go, there you go. See now that’s the last one I threw out it’s the lucky one! It’s the lucky one!
[Joey] This don’t feel like a stingray.
[Bob] No this is, I know, Joey, that’s–
[Joey] Oh man, I’m standing on the wrong side of the boat.
That’s a stingray.
Whoo! Okay.
[Joey] Oh did we get a time?
Let me get my pliers here.
I got 11:45.
[Cameraman] I’ve got a lot of commonality–
[Bob] Folks, we’ve got a fast and furious out here, okay the guys are trying to do some research.
[Bryan] Catching good fish and bad fish.
[Bob] Yeah, but that’s okay.
They all pull.
They’re all fun.
[Bob] Just turn around and look at Joey. Now he’s styling and profiling today. I think we do!
We got a big fish.
Okay!
Who’s gonna do the tag? That’s okay, ahh. Ahhh, come on fish stay with me buddy–
[Joey] Oh don’t get over here with these other ones–
Stay with me.
There he is though. That’s a nice red.
Okay.
[Bryan] If we have to I’ll put this rod in the rod holder.
[Bob] Yeah let the, we’ll just let the ray, the ray’ll have to wait.
Yep.
There he comes, oh yeah that’s a nice one.
[Bob] Ohh, ohh, oh no–
Come over this side, don’t go to that side.
Oh.
Oh that’s a nice one, Joey, that’s a nice fish, that’s a real nice fish.
[Bob] That is.
[Bryan] I’m gonna put this guy in the rod holder.
[Bob] Do that.
[Joey] There we go, a guy coming right over here.
[Bob] Okay, you guys do your thing, I’ll talk while I’m trying to get this one in. Huh, there we go, all right. Whoo, man. I’m rockin’ and rollin’ with this Toro Beast on this Veratox.
There we go.
Oh, yeah, all right! I think I may have one right behind it.
[Joey] Right where he’s supposed to be hooked.
Yep he’s hooked right where he’s supposed to be hooked.
[Bob] Mmm, mmm, mmm, mmm.
We’re gonna get that out, and Joey can set down the rod holder and–
[Bob] Whoo.
Come on, fish.
Come on.
[Bryan] Give me my hook, there we go. There we go.
[Joey] I got about two minutes and–
[Bryan] Two minutes and 44 seconds.
[Joey] Yeah that’s what I was gonna say, it’s 45 seconds.
All right guys.
All right so, Joey I’ll let you data sheet.
[Joey] Oh, you want data sheet.
[Bryan] Yeah, well I, yeah I guess. All right.
[Joey] You got a data sheet where is it?
[Bryan] Eight. Clearing things up. All right, sorry, chaos folks. 845, 988.
[Cameraman] 845, 988.
845, 988.
[Bryan] He wants to be down here so I’m gonna let him.
[Bob] That’s the reason I’m grunting. It’s cause, I’ve got to to go around. I have to go around.
Sorry about that.
You’re okay.
[Bryan] We usually like it when it’s one fish at a time.
One fish at a time.
I’m telling you.
Yeah, three fish at a time is a little excessive.
[Bob] That’s okay, we’ll take it. We will take it, guys.
[Bryan] We’ve got a tag, a tag in him.
Oh yeah.
We’re gonna get a little blood.
What was the length of it?
[Joey] He was–
Almost a meter.
998 so–
[Bob] Oh wow. Joey, you did good, you did good. Hey guys I’m trying to get this one.
[Joey] 39 inches, close to 40 inches.
[Bob] I’m trying to get this one up, it would be nice. I’ll see if I can’t kind of hold on here just a little bit. Every time he gets a glimpse of the boat–
C’mon fish give me blood.
[Bob] It’s south time, hmm. As it headed to the–
Is yours the right kind, there we go we’ve got some blood.
[Bob] All right. Now you guys can test that blood while we’re here, right?
Yep, we’re gonna put it in a handheld blood analyzer and we’re gonna have results in about three minutes.
[Bob] Great.
[Bryan] Gotta put this in here, to keep it from coagulating.
[Bob] All right well, guys I tell you what–
And this fish is going back in the water.
[Bob] All right, awesome, awesome.
There you go, good solid kick, under the given condition, oh you got a stingray too.
I do, we got two of them things on here.
Hey, hey, that’s what you get.
[Bob] That’s okay.
[Narrator] Stay tuned, on the Sportsman’s Table, we feature a true southern sandwich with a new twist. The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture, whether you live in South Carolina, or out of state, be sure to buy South Carolina grown meats, vegetables and fruits. Make sure your food is South Carolina certified. It’s a matter of taste.
Folks, welcome to The Sportsman’s Table this week, we’re back here with Jermaine Austin here at Deck 383 in Murrells Inlet. On the beautiful Waccamaw River, I tell you what, this is a recipe that you promised all year to do and it’s on the menu here.
Waited until the last run.
Okay, Jermaine, this one I know folks are gonna be interested in.
It’s called a Slow Roll and it’s a fried bologna sandwich.
Oh man.
You can never go wrong with fried bologna.
Only in South Carolina, there you go.
South Carolina certified, we’re good to go.
All right let’s do the first step, my friend.
All right, we’re gonna put a little char on the bologna here.
Okay, I gotcha.
Lay that down, oh yeah we cookin’ already.
[Bob] Ah yeah, okay.
[Jermaine] Let that cook.
[Bob] Let it render down a little bit, mm-hmm.
[Jermaine] All right Bob, this is all finished attentively this is what you want right here, see the nice char–
[Bob] Oh yeah.
[Jermaine] On the piece of the bologna here and that’s how you know you’re good to go.
[Bob] Listen, as a kid and adult I still love bologna sandwiches.
Oh, I love it, I love it.
Okay, so, what’s next?
All right we gonna put our caramelized onions on here.
Oh okay.
Caramelized onions.
[Bob] Okay, there you go.
[Jermaine] Nice caramelized onion. We’re gonna throw some chili on here, made fresh in the house.
[Bob] Oh my goodness. Oh yeah, mm-hmm.
Throw the chili on there.
[Bob] Who would’ve ever thought, huh?
Who would have ever?
Ah, roll bologna.
[Jermaine] Rolling bologna.
[Bob] No wonder they come down here to get this thing at the marina.
[Jermaine] You can’t go wrong.
[Bob] I’m telling you, Deck 383 has got it going on.
Put cheddar cheese on top of it right there.
Oh my goodness, there you go.
Then you let the cheese melt.
Okay.
We can go ahead and just plate this, right on our bun over here, That comes with lettuce and tomatoes, also all South Carolina certified.
Okay, and then you’ve got a little bit of what, it looks like mac and cheese.
Mac and cheese, you got to have some mac and cheese with bologna–
That’s what I’m talking about man.
Yes sir. We’re gonna go ahead and plate this.
There you go.
Right there.
Oh my goodness.
[Jermaine] And that will be your slow roll at deck 383.
There you go. Folks, that’s another great recipe here. Log on to CertifiedSCgrown.com and see what’s fresh on the menu. Log on and come on down to Murrells Inlet and Wacca Wache Marina down here at Deck 383 and Jermaine and all of his staff. I’ll tell you what, they have a great menu for you. Come on down and enjoy this beautiful sight behind us, this deck, the water, you name it. Right here on The Sportsman’s Table, another great recipe, we’ll see you next week. To find out more information on food that’s fresher and tastier, go online at CertifiedSCgrown.com Buy certified South Carolina grown products, it’s a matter of taste. Bob Redfern’s Outdoor Magazine is being brought to you today by Chevrolet, the official vehicle of Bob Redfern’s Outdoor Magazine. By the South Carolina Agriculture Department, it’s a matter of taste. By Browning, Browning, the best there is. By South Carolina Embroidery and Screenprinting, and by the Wacca Wache Marina and Deck 383, located on the Waccamaw River in Murrells Inlet South Carolina.
Well folks listen, I want the guys to give you the results of the blood tests for the big redfish that Joey caught and then we want to talk about the salinity of the conditions out here where these fish are living, and both these guys have got the results so I think it’s worthy of taking time. Let’s tell them first cause you know, this research is so valuable to the fishery out here. Everybody that fishes and loves it, okay, they need to know why we do this and why you guys are doing it, and its for the health of the fish that we love to catch.
Yep, yep.
That’s what we’re out here for, that’s the mission of DNR, you know.
Yeah, exactly, yeah.
Yeah, so based on the blood, it appears that fish wasn’t really that stressed out ’cause his lactate level was really low, and the pH wasn’t high so you know and the fish swam away great, you know I’d say that fish is probably gonna survive–
Right.
You know sometimes though when they’re struggling after recovering, a shark will come along and hit him and we can find out through that tag as well but you know that fish isn’t likely dying as a result of being captured so, you know the fight time was pretty quick and we handled them quick and got them back in the water quick so, you know that fish is probably gonna make it.
All right, and on the water side of things, so what we’re looking at is trying to figure out how salty the water is, so right now it’s about 36.2 parts per thousand, which is about full strength sea water that’s about as high as it ever gets.
Well, let me ask you now with the lack of rain that we’ve had here in the southeast, and the fresh water coming in here which, you know gosh it seems like fresh water it flows into Georgetown in this area. Does that make a difference?
That does make a difference, so right now even up at the head of the Winyah Bay it’s pretty salty much further inland than what we would expect.
Now would that make it better fishing or worse? Is it hard to say?
It’s hard to say, a lot of times when there’s a lot of fresh water coming down the river like a month ago, we’re sitting out here in the jetties at Winyah Bay, and a month ago, it was zero parts per thousand. So fresh water on the surface–
Right here.
And it was still salty on the bottom so there’s a big wedge, but that’ll concentrate the fish and it’ll actually make it better fishing because the fish aren’t moving as far up, they have less territory up the bay to go, so that concentrates them down here so that you know, if you do have a lot of fresh water running out, that can certainly improve the fishing by concentrating them in an area.
Well, you know, Joey I am so glad that Bryan took us fishing today, okay.
He was the guide for us today wasn’t he? He did a great job.
Well, I tell you, Bryan Frazier, Joey Ballenger, I just tell you it’s just been a great trip today and it’s just been so wonderful having you guys out on the boat and I can’t thank you enough for what you’ve done–
Oh, fish on, fish on! There we go, oh.
Let me get my rod, okay.
Is it still on there?
I think so.
Oh yeah.
That’s the way.
Well, again I’ve gotta say thank you so much to Joey Ballenger and Bryan–
Oh we lost him.
Aw, it came off.
We’ll catch more fish next time, but folks listen, check out DNR’s website go down to the marine center and see what great things they do. I tell you, they’re unsung heroes for everybody that fishes in saltwater, these two guys here and all of the great staff down there in Charleston. They make it possible for your natural resources right here on this beautiful coast of South Carolina. Joey, thank you man–
Thanks for having us on. It was a pleasure.
Thank you Bryan.
Thank you guys. As I like to say each and every week, the outdoors is my passion and I want it to be yours too. We’ll see you next time.

Wateree Shooting Complex

Bob visits the South Carolina Department of Natural Resources Public Shooting Complex, to look at their new rifle and pistol range, at the Wateree Shooting Complex outside of Columbia, South Carolina. Plus, we’ll also show you some new public property for South Carolina residents as well. And on the Sportsman’s Table, we feature another great certified South Carolina seafood recipe.

Full Transcript

[Narrator] On this week’s Bob Redfern’s Outdoor Magazine Bob goes to South Carolina Department of Natural Resources Public Shooting Complex, to look at their new rifle and pistol range, at the Wateree Shooting Complex outside of Columbia, South Carolina. Plus we’ll also show you some new public property for South Carolina residents as well. And on the sportsman’s table, we feature another great certified South Carolina seafood recipe. All this, and a whole lot more. And it all begins right now.
Oh baby. Gosh it’s been a great day. We shot this hog. Look at that! Wow, let me hold that for a minute. Nice.
All right. Range is no longer hot. I am clear. I’m done. Well folks, welcome to our show this week. I am in, well actually, just outside of Columbia, South Carolina. At a wonderful range facility here that is owned by the public of South Carolina, but it’s managed and started by the South Carolina Department of Natural Resources here at Wateree. It’s called the Wateree Range Complex, as well as the Shooting Sports Facility here. Just off of Garner’s Ferry Highway, not far from Sumpter, South Carolina. But, joining me today on the range, and I’ll tell you what, this is a beautiful facility is the guy that’s responsible for the shooting sports programs here with the Department of Natural Resources and that’s Captain Steve Simpson. So I’ve got to welcome you,
Thank you, much
Steve to the show this week and, you know, I will tell you, this facility… We did a show down here just after y’all opened the facility several years ago, because I wanted the public to see what their hard earned dollars are earning here, especially with the department. And you guys have really topped it with this facility. Tell me about this phase of the range complex.
Well this is just one part. This is our pistol and rifle range. This was opened up in 2019, early in the year. And we have a 16 station rifle range. And we have a 14 station piston range that we opened up. We hired Kyle Betterly as a range manager.
Kyle, man welcome.
Kyle’s a prior military officer, and he’s, uh… We hired him to run the range for us here. We’re open nine to five, Tuesday through Saturday. Open to the public. When we did this, we did it at R.A. Specs. We’ve got eight foot side berms. We’ve got 25 foot berms in the back of the range. So, totally safe range. Love to have the public come out. Response has been really, really good. We’ve had a lot of people come to shoot, use the facility. And Kyle’s done a real good job keeping it up here. And you can see it stays clean. And having somebody, having an officer here, we can maintain safety and the cleanliness of the range.
Kyle, I want to thank you for what you do my friend.
Thank you, sir. Thank you. Okay, I know folks, once they see this show they’re going to be out here just… Matter of fact, you better make sure there’s plenty of free space in the parking lot out there.
Yes sir.
But thank you guys so much for what you do. And with that folks,
Thank you.
I’ll tell you what. When we come back, well, we’re going to be doing a little shotgun plinking here in just a minute, down here at the Wateree Complex. But, stay tuned, we’re going to have more great action right here on Bob Redfern’s Outdoor Magazine.
[Narrator] Bob Redfern’s Outdoor Magazine is being brought to you today by Chevrolet, the official vehicle of Bob Redfern’s Outdoor Magazine. By the South Carolina Agriculture Department. It’s a matter of taste. By Browning. Browning, the best there is. By South Carolina Embroidery and Screenprinting. And by the Wacca Wache Marina and Deck 383, located on the Waccamaw River in Murrells Inlet, South Carolina.
Well folks, welcome back to the show. Before we get out to some of the special shotgun stations here at the Wateree Range Complex, I’ve got to ask Steve Simpson to introduce the members of his team that are here, and folks that you’ll see around the state not only on TV, but you’ll also see them out on the ground. And Steve, I just want to thank you for all that you guys do.
Thank you, Bob
And you head up such a great team. But there’s one guy that you added in here today that everybody’s going to see here sometime down the road. Let’s start with this guy, right here, and introduce everybody.
Okay, on the right here is Corporal Steven Bryant and Steven was our state law enforcement officer of the year in South Carolina this year.
[Bob Redfern] And folks, you’ll see that guy behind quail dogs here soon, okay. Because we’re going to take him on a hunt, all right. Who we got else?
[Simpson] Okay, Corporal Mark Farrell. Next to him… Mark is in charge of all our TOMO hunts and he’s got two regions of the state that he’s responsible for all the TOMO programs. Next to him is Sergeant Charlotte McKee. Charlotte is over our NASP Program, our archery in the schools program. She’s done a fantastic job with that, and really increased our numbers. And we’re watching that program just continue to grow. Next to her is Sergeant Scott Stevens. Scott is over our shooting sports programs. He handles all our skeet, trap, and sporting clays programs and done a great job with that. Continuing to grow it there also. Lieutenant Danetta Dawson, next to him. Danetta’s my right hand man, per se. She does a great job, keeps me straight, helps with oversee all these programs. We’ve got a great group of people, but she keeps me in line and makes sure that everything continues to roll like it should. Next to her is Sergeant Ray Lewis. Ray is our NASBLA boating instructor of the year. Or boating officer of the year, excuse me. He did a lot of work on the water this summer to earn that award. He’s continued to be an asset to us and he’s one of our hunter and boater education coordinators now that teaches hunter and boater education throughout the state. Next to him is First Sergeant Ken Cope. Ken is over our TOMO and series four program. He’s the first Sergeant over those areas. Maintains those programs and makes sure that they continue to run smoothly. So great group of people. I really appreciate all the hard work they do. It’s a team effort.
Steve, I will tell you, you do. You have such a great folk, and that’s what makes it such a unique agency here in this state. You guys do great, great job, and I can’t say enough about it, and I appreciate you bringing them all today. But I’m going to have the chance, folks, to shoot with a couple of them. And I’m going to go back out to one of the stations that I shot out here a couple of years ago, just after the range opened. It’s kind of a challenge. Let’s go back and see if I can do any better on that one. Okay, so stay tuned for more of Bob Redfern’s Outdoor Magazine. Well folks, we’re now going to do a little shotgunning this morning on the show. And I’m at the infamous station number four. The high tower. Never seen another station like it. I didn’t do well the last time. We’ll see how we do this time. But before we shoot, we’d like some other officers to shoot with us. I want Steve to introduce the guys at the range down here that you’ll see all across the state. But not only there, but as well as at the Wateree complex here. Steve, introduce the guys here that make this all go.
Okay, on the right here is Richie Boykin. Richie runs our facility here, and works in the shotgun and sporting clays area. Dean Williams helps him there. He’s been working for us for a couple of years now. Does a fine job helping out here. And then Brian Damron we just hire, recently. And Brian is over all of our ranges. He’s what we call our range manager now. Or our program coordinator. And he is over all the ranges in the state now. So, looking for good things from him. He’s just getting his feet wet, but he’s going to figure everything out, and help us move forward with these ranges.
Well, Steve, you know you guys have got some of the finest ranges across the country, here, and more to come. So with that I know you’re going to become one with the gun. I’m going to let you shoot the Browning 725 12 gauge, okay.
Sounds good
Okay and I’m going to mash the .410. But, we’ve got some other folks. Steve Bryant, the law enforcement officer of the year. Steve, let’s get on with it, brother. Give it all you got. Shoot them up.
Pull
Pull
[Bob Redfern] Dead bird, all right. Who’s next? Who we got coming up next, Steve?
[Simpson] This is Charlotte McKee.
[Bob Redfern] Okay.
[Simpson] Charlotte’s over our NASP program. Our archery in schools program.
Pull
[Bob Redfern] All right, who’s coming up next?
[Simpson] Oh, sorry, this is Ray Lewis. Ray’s a hunter and boater education coordinator in region one.
Pull
[Bob Redfern] I’ll tell you what. Tower four, this is a tough station. All right, you want me to go or you want to go?
You go first.
Hell, you’re killing me man. Oh my goodness, all right, let’s do this. Scott, now be easy on me, okay.
Yes sir I will.
All right man. This thing made me talk to myself the last time I was here.
It’ll do it.
Pull it. Pull it. Woo! Two out of two.
Yes sir.
You’re my lucky charm, my man. All right, Steve. It’s all about you, brother.
Alrighty.
.410, remember.
.410 versus 12.
Matter fact, you get it with the 12, I’ll let you shoot the .410 just to top that.
Pull
Pull
Woo, there we go, all right.
Good shooting.
That’s what I’m talking about my friend. Well listen, I want to tell you. And I promised earlier in the show that we had a special announcement in this next segment. And so, with that folks, I’ll tell you what. We’re going to head off to the sportsman’s table. We got a great recipe for you this week. But when we come back, actually, we’re going to have Steve’s boss is going to have a very, very good announcement, for not only the youth hunters across the state, but for also some of the adults. And so, I think that’s a very noteworthy thing. And I just can’t thank you enough for hosting us today down here, Steve.
Well thank you for coming. We’re glad to have you.
You bet, man.
Always.
Well folks, listen, I want to take time this week to put in a good plug for my folks at Browning. Browning.com, log on, check out a dealer near you. I fired today on the range, because again, when you come down to the range, it’s getting ready for deer season. Or if you’re blessed like we are in the southeast, and in South Carolina, you actually can hut hogs and coyotes year round. So, with that, I’ve got a .308 BAR. It’s an MK3 and the camo pattern version. You saw me with my ATN. You guys have seen that before. This is my day-night sight, which has the 1080i HD video. I use that quite a bit, because, again, sometimes that adds to the TV show perspective. It just adds another dimension to the video that you guys see. So, with that, that’s a great combination. But I also want to show you the BAR MK3. This is something new that Browning just came out with. It is a beautiful gun. I’ve got it in .308 here. As a matter of fact, it just came in. I don’t even have a sight on it yet. But I wanted to take the opportunity to show it to you today and show you the other side. It’s just… It’s the model with great, beautiful wood in it. Some folks don’t like camo. So, I try to utilize both. And with that, again, log on. BAR MK3, you can check that out at Browning as well. And then for shotguns, today, on the show I utilized the 725 .410 sporting model. Which you guys have seen me do, well, I guess, many of the shows that I’ve done over the past couple of years, I’ve shot a lot of quail and upland birds with the .410. 32 inch length. Again, 725 Browning, the best there is. Go and fire one of these on your own, because you can’t regret it. And as well as that, what you also have to check out if you love the 12 gauge version. This is the 725 sporting. It’s ported and back bored. It actually has vented barrels up here. It’s just a great option here, an all around great gun,. Okay, beautiful wood. Again, if you like sporting clays. Whatever you like to do out in the outdoors, Browning has something especially for you. And with that, Browning, the best there is. Log on to Browning.com and find a dealer near you for all of these great products, as well as all their great apparel. And you’ll see me wearing it each and every week on the show.
[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, vegetable and fruits. Make sure your food is South Carolina certified. It’s a matter of taste.
Folks, welcome to this week’s Sportsman’s Table. We’re back here at Deck 383, beautiful Murrell’s Inlet at Wacca Wacha Marina here. Look at this setting behind us, okay. And joining me today is our guest chef, Henry Ford, and he is with Seven Seas Seafood. You want to know certified seafood right here in South Carolina, right here in Murrell’s Inlet. And he’s got a great fish recipe for us today. Henry.
How are you?
Brother, it’s great to see you.
Yes sir, thanks for having me.
I need to get you and your boss there behind reels, huh?
Absolutely
We need to catch some fish.
We try, yes sir.
Well, man, well tell me what we got going on.
Today, we got some fresh, local Wreckfish.
Okay.
Yes sir.
Now, how far out are you guys going to catch these?
You can go anywhere from 50 to 60 miles offshore.
No kidding. So you’re going to the gulf stream?
Yes sir, yeah.
Oh, wow! Now is this pretty much a bottom fish?
It’s a bottom fish, yes sir.
There you go, okay. Low them down, wind them up. I get it
That’s it, that’s it.
All right, man, let me shut up and let’s get cooking.
All right, so I’ve got some of our house blackening seasoning.
Okay.
We’re just going to coat this on both sides.
Oh, wow, that stuff smells great.
And we make this in house at Seven Seas.
Mmmm, okay. You know you guys, over here on the coast just have such, I don’t know. All the things that you make of certified South Carolina products for all the folks. It’s such a pleasure, okay. And folks don’t really understand it until they come here as tourists or whatever.
That’s it, yes sir.
All right.
All right, so we’ve got a little olive oil here, heated up in the pan. And we’re going to get it good and hot. And we’re just going to blacken it for about, maybe three to four minutes on each side.
Okay
Yes sir.
All right, Henry, now the fish is, man, looking good.
Oh yeah, it’s delicious.
Okay.
That’s our finished product there.
Okay.
And we’re just going to sit that on the plate.
Ah, now what’s next? I know you always got stuff next.
Yes sir, we’re going to make a cheese sauce with everything, the oil and everything. So what we’ve got here is some half and half.
Ah, heavy cream, huh?
Yes sir. We’re going to go with some shredded cheddar cheese.
Oh, wow.
Yes sir.
There ain’t a soul that doesn’t like cheese.
No, not at all.
There you go.
All right, and then we’re going to give that a stir around, and it clicking up real good.
Mmm
Yes sir, we got some of our in house fish stock we make there.
Oh really, wow.
We’ll add a little of that. Seven Seas, we make that in stock.
Okay, here let me see that.
It’s good stuff.
Seafood Market, Murrell’s Inlet, Seven Seas, really good.
You want a shot of it?
No, no, that’s okay. I’ll taste it in the cheese.
Tomatoes, a little color for the tomatoes. Lemon juice.
Oh, okay.
Squirt of lemon juice.
Yeah, man, add a little sour to it.
Yep, and we’re going just give it another stir. Let it thicken up.
Wreckfish caught at 1,400 feet out in the gulf stream.
Yes sir.
Wow, that’s fantastic. And brought all the way back?
All the way back. That’s a haul.
The Seven sea’s at Murrell’s… Now we’ve got what looks like mashed potatoes.
Yep.
Asparagus.
Yep. Got some fresh asparagus. We’re going to add our cheese sauce on top.
Oh, wow.
This right here we’re going to drizzle that on top like so.
You know, there is not a fool alive that wouldn’t like cheese sauce on fresh fish.
Yep, and mashed potatoes and asparagus. That compliments it very well.
Oh my goodness, yeah.
All right, from there, we’re going to just add a little bit of color. We’ve got some more fresh vegetables, some more tomatoes.
Oh yes, certified.
We’ve got carrots we’re just going to place on there. A little bit of fresh squash there. We’ve got some parsley to, kind of, give it a little bit of color.
Oh, yeah, there you go. Listen.
Lemons.
Man.
And I like to get a little fancy sometimes, so we’re going to go back with the cheese and we’re just going to.
Ah, there you go. I call that the trail of tears.
That’s it.
Because, by the time you get done eating, you going to be crying.
That’s it.
Because it’s so good.
Yes sir.
Henry, thank you so much, for being our guest chef.
Yes sir, thank you for having me.
At Seven Seas, you guys just keep up being certified South Carolina, okay?
Yes sir.
Folks, listen, right from Deck 383 in beautiful Murrell’s Inlet on Wacca Wacha Marina. I’ll tell you what, we’re going to come right back again next week. Certifiedscgrown.com. Log on, check and see what’s fresh on the menu. But we’ll see next week right here 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 is being brought to you today by the South Carolina Department of Natural Resources. Life’s just better outdoors. Abu Garcia. Abu Garcia, for life. By Ranger Boats. Still building legends one at a time. By Browning ammunition. Browning, the best there is. And by Southern Woods Plantation. Voted as one of the top quail hunting destinations in America.
Well folks, welcome back to this week’s show. I tell you what, I always am amazed at the things that our wildlife department here in South Carolina are able to do for the public of this great state and nationally. And joining me in is a great friend of mind, and a guy I’ve known for a good number of years. He’s now a Major, okay. It’s Billy Downer.
Good to see you.
Billy, congratulations,
Thank you.
On your promotion here, and you know it’s always great because you’re one of those key guys within a department that does so much for the hunters and fishermen of our great state. And not only just within the state, but nationally. So, you’ve done it again, okay. You and all the great team. And I just could not leave this week’s show without having you back on here to talk about something that I know you’re really giddy about.
I am
Because it is a great acquisition for Sumpter’s future. Tell all the folks about this beautiful track that we’re looking at here.
Sure, so I am excited, again. Another win for team DNR, for our state. This beautiful track we’re on, about 700 acres, the Love farm that was sold to our state by Michael Love and his family. Very thankful for the opportunity to be able to take this piece of property from them, and continue the work that he and his dad put so much of their heart and soul into. This 700 acre track here in Eastover has waterfowl, dove, deer, and opportunities for our shooting sports. We’re going to have a new skeet field off this way. Our new skeet and trap facility for the state. Eight skeet and trap fields side by side. We’ll launch our youth shooting programs for DNR, for SCTP, for 4-H, for adults across the state to be able to host a large skeet event here. It will be the largest venue in the state. We’re excited about that. But at the same time, we’ve got 400 acres of bottomland hardwood’s back here that will continue our take one, make one, program. Taking young people… And again this is the heart of where Michael was. Taking young people on their first hunt. First deer hunt. And this is going to be a great opportunity for that down there. And then the waterfowl ponds will be added to our draw system here in the state. So the public will get to enjoy that. And then the dove field here will be expanded to be a 60 to 80 acre dove field for the public to enjoy as well. In an area of the state we don’t have a public dove field. So again, a win-win for everybody. We’re excited about it.
Well, you know Billy, again, you guys do so much. Not just again for South Carolina, but you’re probably, I would consider, and I’m biased, okay but the premier wildlife agency in this country because of the things that you do. And not only for our young hunters in the youth, but fishermen, youth fishing programs. Everything that you guys do, archery, I mean all of it. You guys have the premier heart of all of the residents of this great state and the public. And it’s just, my hats off to you guys.
Thank you.
I can’t wait to come back and showcase some of these kids. See the smiling faces, not only on the instructors, okay, and handled by the specific division that we’ve showcased today on this show, over at the range. Just all of the folks who come together at South Carolina Department of Natural Resources to make great things like this happen.
True team, and we’re excited about it here at DNR, for this. This is going to be a great opportunity for everybody.
Well, I got to have the opportunity to come back and I know we will, and I appreciate it. And that is our show for this week folks. Beautiful facility down here by the South Carolina Department of Natural Resources. Great folks. Our public employees doing great things for the hunters and the fishermen of our beautiful state here in South Carolina. Join me again next on another great episode. As I always like to say, the outdoors are my passion. I want it to be your’s too. We’ll see you right back here again next week on another episode.

SCDNR Officers of the Year

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.

Full Transcript

[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.
Absolutely.
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.
Absolutely.
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.
Good, good.
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.
Absolutely.
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.
Absolutely.
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.
Absolutely.
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.
Absolutely.
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.
Me too.
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.
Alright.
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.
Okay.
That’s as good a eatin’ as any other.
Really?
That is.
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.
Okay.
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.
Right.
So, this is basically just like making Gravy.
And, so, the Flour is going to thicken it up.
Right.
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.
Okay.
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.
Okay.
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.
Okay.
So, we’re just gonna go a little bit more on this, and this is a nice, generous portion here.
Oh, wow.
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.
Yeah.
Well, Kim, thank you so much for being a guest again.
Thank you.
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.
That’s right.
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.
Oh, yeah.
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.