Bob and his guests are shooting in a sporting clay’s tournament to raise funding awareness for the Congressional Sportsmen’s Foundation.
The Congressional Sportsmen’s Foundation was established in 1989 to work with United States Congress, governors, and state legislatures to protect and advance hunting, angling, and recreational shooting opportunities.
The Congressional Sportsmen’s Foundation is involved at both the state and federal level. Working on laws to protect and promote fishing and hunting, as well as granting access to public lands for future generations.
With nearly 250 members, the Congressional Sportsmen’s caucus has grown into the largest and most effective bi-partisan caucus in the United States congress.
Here’s part two of Bob’s early quail hunt down at Southern Woods Plantation in Sylvester Georgia. On the Sportsman’s Table, Chef Tom Mullally serves up South Carolina-certified fried snapper recipe.
[Narrator] On this week’s “Bob Redfern’s Outdoor Magazine,” Bob is back at Southern Woods Plantation in Sylvester, Georgia for some more quail hunting. And this week’s “Sportsman’s Table” recipe features a South Carolina-certified fried snapper recipe. Stay tuned for this and a whole lot more on this week’s “Bob Redfern’s Outdoor Magazine”.
Yeah, it’s just been a great day. We shot this hog. Look at that, wow! Lemme hold that thing. Nice!
Well folks, welcome to our show this week. We are back down at Southern Woods and with more of our Chevy partners. If you saw last week’s show, well, I tell you what, we had some great action with some great partners and, again, I always gotta ask you, what’s in your garage? And if it’s not a Chevrolet, then, well, you’re just wrong. I’ve got some special guests that are gonna start off with me this week, gonna be my wing men. On my far right over here is John Thornton. He’s the owner of John Thornton Chevrolet in Lithia Springs, Georgia. Next to him is my good friend Newt Strickland of Bellamy Strickland Chevrolet in McDonough, Georgia. Trey Dettmering is also with John Thornton Chevrolet in Lithia Springs. Guys, I just have to give you the old bump all the way down. Go Auburn Tigers, huh? Huh, yeah? Newt. John, listen. It is a pleasure to have outdoorsmen, but also Chevrolet dealers, who love the outdoors, and I know you guys do. This is what you do, you love doing this, and I love taking and going with you. So I just want to thank you for that. And thank for all that you guys do for all of us outdoorsmen, okay? It is a great, great opportunity for us. And John, you and I, I think. Mr. Newt Hughes is gonna put us on the first covey, and then I’m gonna hunt with each one of you guys, okay? Now, just be easy on me and John out here, okay? It’ll be all good, okay?
Well, guys, listen. Again, I thank you all in the individual. We’re going to do that all, I’ll tell you what. War Eagle.
All right, man. You ready, Josh?
Let’s go do ‘er. What are you thinking, Dixie?
[Newt] Get a bird, Dixie. Coming at you and said, “Look, let’ hunt.”
[Bob] Yeah, he did.
[Newt] Get a bird, Dixie.
[Bob] Up, there they go! They’re down? Okay, awesome. How many did you get, John?
[John] Three, I think.
[Bob] Okay, that’s all I’m talking about. Whoo!
[Bob] That’s a nice covey rise out of that. Nice covey rise. I know, I know. And the only good thing about that is it’s Southern Woods.
Southern Woods is great.
You know, listen. I have to ask how many years have you been a Chevrolet dealer? You know, your dedication is just remarkable. I mean, I know you put your heart and soul in that dealership.
I’ve been a dealer since 1983. Trey came in and took over a few years ago, so we’re good partners now. He’s a great, great dealer. He’s a lot smarter than I am and does all this newfangled stuff a lot better than I do. We’ve been able to develop a great relationship that thrives when we get out and do things like this. Right after he came to work for us I started a deal going out once a year quail hunting with Ian, my other son-in-law. It’s been great.
That’s awesome. All right, the kids say they’re here.
[Newt] Get a bird.
[Bob] Dixie’s looking.
[Newt] Go, Bill.
[John] Two dead and one sore butt.
[Bob] Gotta be more in there, Bill. Gotta be more in there.
[Newt] All right, Bill’s on point straight in there on that dead bird, so y’all watch him.
[Bob] All right, William. I see him.
Get a bird. That may be clear.
[John] Those birds moved.
[Bob] Bill says we’re done here. Okay.
[John] All right Bob, you saw I needed a little help.
[Bob] Nah baby, I’m right there with you.
[Newt] Dixie, get a bird.
[Bill] We’ll just see if Dixie gets it up.
[Newt] Get it.
[Bob] There we go. All right. Dixie did good.
There’s the other one.
There’s our other dead bird.
That was one I was looking–
[Bob] Yep! Pointing to back, William. Nicely done. Dot and Bill.
[John] Boy that’s real pretty when they get like that, isn’t it?
It is, ain’t it? Dixie makes three. I got a feeling it’s coming your way, William, whoa!
[Bob] I think it went around that tree. I had to have an excuse on that one. Ah, you know, gosh. Goodness. Oh well. I can’t get ’em all.
You know, Bob, sometimes–
I can’t get ’em all brother!
Bob, sometimes you gotta leave a little seed.
You got to, I’m telling you!
You gotta leave seed.
Listen, to us, talk a little about Bellamy Strickland and your years as a dealer and, of course, your a big outdoorsman, okay? I see you all the time. It’s just one of those things. It’s really a pleasure because you guys, you get it, and you do as an individual.
Thanks, I enjoy being outside an awful lot. I was raised in the country. I’m a country boy at heart. I love getting out there. I’ve taught my daughter to get outside a little bit. She enjoys horses and hunting a little bit. And we enjoy being out here with you guys. Chevrolet is a big part of the outdoors, as you know, and it’s been really good to both of us.
I can tell you it’s been great having you as a wingman today, but you know there’s a lot more birds out here so let’s see if we can go get some.
All right, Bob thanks a lot.
Right, man, let’s do it. All right, thanks. Whoa-ho, ah!
[Newt] Get a bird, get a bird!
[Bob] I know Dixie, I know. There he goes, take him, Trey! Oh, nice shot! Nice shot! Whoo!
Listen, you know I could tell. John’s got you out of that dealership, boy. A War Eagle, man!
A little bit, huh?
You know, it’s been a while since you and I have been, not only on camera, but been hunting together. The last time I remember, it was colder than a well digger’s butt in the Klondike.
With snow. Yeah, fourteen degrees. Ice and snow, and we were out quail hunting. Great conditions today.
I can tell you still get out and hunt a little bit.
As much as possible.
Well look, I know you love the outdoors, but you also love Chevrolet, and that’s been your life. Tell me a little bit about your background and history with that, because it really means so much to us who love the outdoors.
I have, I got into it about fifteen years ago with the family business, and have gotten to meet and do things that I never would have thought I would have gotten to do with Chevrolet, and it’s been a great ride.
Well, we got more quail out there, brother.
Let’s go get ’em.
War Eagle, okay. You know, as dedicated Auburn fans, they’re everywhere, they really are. But I have to say go Vols okay? Tennessee, gotta have it. Let’s go, man, we’ll get some more quail.
All right, let’s go.
[Bob] All right, Trey, I got a feeling they’re all going to go your way.
[Newt] Dixie! Dixie, come! Get a bird! Get a bird!.
[Bob] There they go!
There we got ’em! Whoo, they’re still coming out of there! Man! This looks like a water retrieve here. Dixie in a water retrieve. Trey, you don’t see that everyday.
[Trey] No you don’t.
[Bob] Oh, man. Look at that, aw my goodness. There she comes.
[Narrator] “Bob Redfern’s Outdoor Magazine” is being brought to you today by these following sponsors. Chevrolet, the official vehicle of “Bob Redfern’s Outdoor Magazine.” By the South Carolina Agriculture Department. It’s a matter of taste. By Browning. Browning, the best there is. By Wacca Wache Marina and Deck 383. Located in Murrells Inlet, South Carolina. By the Old 96 District of South Carolina. Come discover the unexpected wonders. And by South Carolina Embroidery and Screenprinting. Your source for all your promotional product needs.
Well, folks, welcome back to our show this week. You know, I always love having great friends… Well, you know when you’re Quail hunting you got to have a good wingman, and I’ve got two of the best from the state of South Carolina. Two of my great friends. The one right next to me here, Chuck McDonald.
McDonald Law, this guy keeps me out of trouble. Tiger fan number one, okay, and I’ll tell you what. The next one is Brian White, representative from Anderson, South Carolina. These two guys are great outdoorsmen, they love it. Brian.
Thanks so much for being a guest on the show. And both of you guys.
Thank you. Coming down to South Georgia to quail hunt. Look at your style and your profile.
Brian, you do so much for the sportsmen, not only throughout the state, but you also do it on a national level as well.
That’s right. The Congressional Sportsmen’s Foundation has state chapters called “NASC.” Matter of fact, we just finished up our annual event here in South Georgia. Brought in people from all over the country to show ’em how great South Georgia is for quail hunting and other types of hunting. Bob, thanks for you for always being a good supporter of ours and the great outdoors, and what you do to–
Oh Brian it is a pleasure. And you know, Chuck, I’ll tell you what. The thing I gotta say about this guy, McDonald Law. You’re wondering, hmm, why has he got an attorney? Well, you never know when you may need one, okay? We always say, 9-1-1, call Chuck.
Well I’m like a Maytag repair man with you. You never get in any trouble, buddy.
You’re just rock solid.
Boy, I got two great coaches. I got two great wing men, I wanna thank you both. Let’s go shoot some birds.
Let’s do it.
All right man.
[Bob] Dot and Bill have got us a bird here, and here comes Dixie.
[Chuck] Deep fryer and they like the smell of French fries.
[Brian] Might have to buy some and try that trick on the way home. Deep fried smoked sausage.
[Brian] You have some pretty dogs.
[Bob] Good spot!
[Newt] Get a bird, Dixie. Dixie! Get it, there he is. Whoo, umm! I thought he was coming your way, I’m sorry. Gosh. Man!
[Brian] They should come my way. They know I keep missing ’em so far this morning.
But that’s some good covey rises, I’m telling you! You know, one of the great things about coming down here is bringing friends who love to do this. I have to ask you, I know you kinda do it all. What is your favorite thing? What do you love to do the most?
Well, we’re doing it.
Do you really?
Honestly? I don’t believe I’ve ever asked you that question.
I grew up quail hunting.
We had nothing else to do where I grew up in rural South Carolina other than quail hunt. It was all family farmland around, so that’s what we did. My dad taught me to respect the outdoors. If you take game you have to eat it. You don’t just take to be taking, and you thank God for his creatures every day.
Well, I have to finally ask you what’s coming up special that really pegs the needle for you with the coalition?
I think one of our biggest things that we’re doing now is the shooting sports. The fastest growing population of shooters is women, believe it or not, and we’ve getting high school youth involved in skeet and trap shoots. And just to promote sporting, clays. That’s part of shooting, because the average person doesn’t understand that by buying these guns and buying this ammo, you’re contributing to conservation which is God’s world and that’s what we’re gonna to take care of and provide that access for people to be able to do it. I think that’s the number one issue is access. Go out and buy a hunting license and you’ll preserve the great outdoors.
Brian, it’s been a pleasure, man.
Thank you so much. Let’s go get some more quail.
[Bob] All right, Chuck!
All right, Mr. Bob.
Come on, man!
Wing men on point.
[Newt] Dixie, get a bird!
[Bob] I’ll tell you what, Dot and Bill are working their heart out for us here this morning. And so is Dixie. There we go!
[Chuck] That’s one Brian wounded, wasn’t it?
[Bob] I think that was one of the… That had a leg down on it, okay, well. We got him, anyway.
[Newt] Bring it, Dot!
[Bob] Dot says, “I’m on to the next one.”
[Newt] Dixie, bring it!
Dude, I’m telling you. Dixie says, “Look, Dad, huh?” “Gimme a break.” All right, Chuck, there gotta be more. This could be the big one.
Coming my way.
I know. Oh, nicely done, Chuck. Awesome shot, wow!
Man, I think they’re gonna leave us out front. Take him! Aw, you got the tail end, and he’s coming down!
[Newt] Crash dead, right?
Right, coming down.
Hey, stayed in the wind.
Mmm. That’s okay, Chuck.
I think he’ll helicopter in.
Yeah I saw some feathers fly.
Well, Chuck, listen. I have to ask you, as Newts’s going over there. We’ve been friends for, gosh, fifteen, over fifteen-plus years.
One of the things that I have really become very fond of you is is, you know, you’ve gotten back out into the outdoors. I’m not sure if that’s just because I get you out here, but you grew up that way.
Then you kind of got away from it for a little bit.
That’s right. Absolutely.
And now I got to get you out from behind a laptop, on occasion, to do this.
I love it.
But you do.
Thank you for doing that.
Oh, listen. It’s really so enjoyable to have you out and have you as a wingman. Next thing I gotta do is gotta you on the boat.
Yeah, I need some help on the boat brother.
Okay, now look, I’m going to go ahead. I know that we’re going to date this a little bit, that your Clemson Tigers–
But I have to say this. It’s been a while. The last time we were on a show, South Carolina Gamecocks were on a roll.
They had Dabo up on the ropes. It was 5-0, okay. Now the tales have turned.
Now its 6-0 against the Gamecocks. You guys lost the national championship but you’ll be back.
We’ll be back.
Better team won that night. We’ll be back, we’ll be back.
Yeah, but folks, I have to tell you though. Chuck has the best of both worlds. He went to Clemson and got his engineering degree, and then he went to USC School of Law in Columbia. So he has a balance, but he still leans over to the Tiggers.
It’s a pretty strong lean, but I got a degree from South Carolina.
I haven’t learned the Tiger Rag yet, but I’m sure before the trips over, you’ll teach me.
We’ll sing it.
Okay, let’s go some quail.
All right, good deal.
[Narrator] When we come back, we head to the Sportsman’s Table for another South Carolina-certified seafood recipe. “The Sportman’s Table” is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out of state, be sure to buy South Carolina-grown meats, vegetables and fruits. Make sure your food is South Carolina-certified. It’s a matter of taste.
Welcome to this week’s edition of “The Sportsman’s Table.” Folks, we’re here at Deck 383 Restaurant in beautiful Murrells Inlet, and with me today is Chef Tom Mullaly. He is Chef Instructor and he owns Strand Catering right here in Murrells Inlet. He’s got a special fish recipe for us. I’ll tell you what, this guy never ceases to amaze me. Tom, it’s always a pleasure, man! Before we get you off–
Great to see you, sir.
I’d love to get you on the boat, but I know you gotta tee time you gotta get to.
There’s never enough hours in the day. You know how that works.
I’m telling you. What do you got for us?
Fresh, local red snapper right here out of the inlet. Right in our atlantic waters.
Beautiful stuff, doesn’t get any better than that. So again, as you know, Bob, no bland food allowed. Little salt, little pepper.
Yeah, spice of life. We’ve got our pan piping hot here. Definition of saute is minimal oil and high heat. So we’re looking for that sizzle factor. Always wanna hear that sizzle, here we go! Oh yeah. On a piece of fish like that, I know you guys tell me all the time, “Don’t overcook the meat.”
Correct, there’s nothing worse than an overcooked piece of fish. You don’t want it to be dry, you want it to be nice and moist in the center. So you don’t want to cook it well, well done but like medium and mid-well. It can be a little loose in the center just so it’s a little bit tender.
We’re all about certified SC.
Poultry. All of the great things that you guys put together and you use, not only on the table, but in the restaurant, you’re right.
Always, always, from sea to land. Fresh and local, that’s how we roll. This is one of those items that people don’t frequently use, but you know Chef Tom likes to be a little bit different from the competition.
[Tom] And we’ve got rice plantations going on in our state, so I figured be nice and appropriate to have a little rice on there. And this right here, my friend, I love this. This is just fresh roasted Silver Queen corn shucked off the cob. It’s gonna go great with our fish. Just fresh and sweet. Doesn’t get any better.
Got some carrot sticks.
Yeah, yep. When we garnish, we’re looking for odd numbers. Threes and fives, that type of stuff. It’s good for eye appeal.
Yeah, man. The plate is definitely coming alive, as we can tell. Got a little yellow squash here. Look at all those colors coming together.
[Bob] Yes sir.
[Tom] These are fresh red pearl onions. I’m always up to something. I’m always in competition with myself.
[Bob] I know you are, and that’s a good thing. Right here on the “The Sportsman’s Table,” too.
[Tom] I think it needs a little bit of green. We’re going to put some green in there.
[Bob] And folks, if you want a copy of Chef Tom’s recipe just log onto bobredfern.com and it’ll be right there.
There’s our beautiful piece of local snapper. Oh man, it’s all coming alive, Bob. I can feel it! We’re gonna lace it with a little roasted red bell pepper sauce.
[Bob] Oh, wow. Gosh.
Just makes you wanna eat it.
[Tom] We’re gonna hit it with a little balsamic glaze. Balsamic glaze is just a little reduction of balsamic vinegar.
Okay, oh yeah.
Balsamic vinegar has a lot of natural sugars in there, so when you reduce it down, Bob, on a little medium-low heat it gets a syrupy texture.
And then I think we just need one more color. A little bit of fresh scallion. And there you go, sir.
There we go.
[Tom] Looks good enough to eat.
[Bob] Oh my goodness, Tom, thank you so much. And folks, listen. If you wanna see what’s fresh on the menu, log onto certifiedscgrown.com. Buy local, eat fresh. You can’t do any better. And from Deck 383 Restaurant, right here in Murrells Inlet. We wanna see you right back here again next week on another great edition of “The Sportsman’s Table.”
[Narrator] To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com. Buy certified South Carolina-grown products. It’s a matter of taste. “Bob Redfern’s Outdoor Magazine” is being brought to you today by these following sponsors. The South Carolina Department of Natural Resources. Life’s just better outdoors. By Abu Garcia. Abu Garcia for life. By Browning Ammunition. Browning, the best there is. By Southern Woods Plantation, offering the best in southern comfort and quail hunting. And by Santee Cooper Country. Discover the natural wonders of South Carolina’s Great Lakes.
Well, folks, it’s time to pack and go. Another show is in the books. Southern Woods Plantation in Sylvester, Georgia. I’ve gotta thank my guests this week. All the guys from Chevrolet, they make it happen. Over the years, Chevrolet makes our destinations possible all across the country. My great friends in South Carolina, listen. It’s always wonderful to have wing men on your side when you’re upland bird hunting. The great folks at Browning, for the Browning shotguns that I use and the Browning ammunition. Again, I couldn’t do it without all those great things, but I couldn’t do it without you. Again, the outdoors are my passion. I want it to be yours, too. We’ll see you right back here again next week on another great episode.
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.
[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.
Bob heads to Polkton, North Carolina to visit the beautiful new Four Branches Sporting Preserve to do some plinking and shooting around on the sporting clays course. As a “tune-up” to get ready for quail and pheasant hunting, he’ll be trying out the brand new shotgun from Browning, the 725 Citori Sporting.
[Bob Redfern] Welcome to Polkton, North Carolina. On this week’s show, we are at Four Branches Shooting Preserve. This is a brand new facility up here. I’m gonna introduce you to the two co-owners, Logan Scarborough and David Griffin. We’re going to do some plinking and shooting around on the sporting clays course up here. But you know, I have to take time here, we are always getting ready for upland bird season. You’ve seen me shoot upland birds on the show. I enjoy it. One of the favorite things that I do in the fall and during the hunting season, is shoot quail and pheasant. And, well, nonetheless, today, I am going to show you a brand new shotgun from Browning, the 725 Citori Sporting 410. Now, over the past couple of years you’ve seen me shoot quail with a 410. I absolutely love it. But, today as a tune-up, this is a brand new shotgun. As I always say, you can a brand new Browning shotgun out of the box in the morning, and head on out to the field later in the day. Well, that’s not to be anything short of, really, basically, this shotgun today. This Browning 725, I tell you, it’s low-profile, triple-trigger. It’s 32 inch barrel. It is just an awesome specimen, made by the folks at Browning, again, the best there is. And, I’m gonna be shooting it today as a little tune-up here on the sporting clay course up at Four Branches. One of the other guns I want to show you… Well, I have to tell you too, this is new from Browning. This is the Cynergy Wicked Wing with the new Cerakote finish on it. It’s in 12 gauge, 30 inch gun. This is primarily a duck hunt, but I will tell you, this gun can be used for turkey. You’ve seen me before, with the Browning Cynergy, the Ultimate Turkey, they make that model, this is new from Browning here. Primary to take out to the duck blind with you, but if you can only buy one shotgun, this will, kind of do it all. Sporting clays, duck hunt, as a matter of fact, you could probably even do this with turkey. But, if you want to know more about all these great shotguns, just log on to browning.com and go to a dealer near you, and you too, can fire one. But, I’m going to show you this one, a little bit on the range today too, cause I get a pre-season tune-up right here on this week’s show. But, without that too, I got to put in a little plug for my ammunition. Of course it’s Browning ammo. This is the performance target that I’ll be using out here on the clays course. But also, the 410, the sporting clays and the performance target that I’m gonna use today in two and three quarter. But with that, we’re really excited about being up here. Polkton is just a few miles west of Wadesboro, North Carolina. And these guys have put together a great facility. Right now the sporting clays course is up and running. The Five Stand course pro shop. Log on to Bob’s Top Sixteen, and you’ll find those guys right there. You need to come on up, do some hunting with ’em. They’re gonna have quail later in the 2019 season, and the 2020 season. Deer hunting. They’re gonna have a full range of hunting for the outdoors man up here. Even in the future duck impoundments. Wild birds are right here in the heart of North Carolina. But with that, we’ve got a great show lined up for you this week. We’re headed on over to the Five Stand to start the show. We’ll be right back, stay tuned for more right here on Bob Redfern’s Outdoor Magazine. It’s just been a great day. Who shot this? Look at that! Wow. Nice! Well folks, welcome back to the show. We’re up here in Polkton, North Carolina, just outside of Wadesboro, at a brand new facility. Well, it still smells new. And the two guests that I’ve got on today’s show are gonna do a little plinking with me, shooting. Get a pre-season tune up here at Four Branches Shooting Preserve. And the guys that are gonna, well, really hopefully show me up here today, is David Griffin right here. He’s one of the co-owners in the middle. David, thank you very much for hosting us up today. Man, you’re the contractor, okay? Of this operation. Yes, sir. Thank you very much for coming, we appreciate it. Well, and the other guy over here, the big tall guy. He is a forester by trade, and this guy loves trees, he loves the outdoors, both of these guys do, and that’s why they started this operation. Logan Scarborough. Logan, thank you very much for having us here hosting us here. I tell you what, Four Branches has got a bright future, okay? We appreciate that. And I just tell you, there’s a beautiful Five Stand facility behind us, I can’t wait to start plinking a little bit. And I even brought the small gun, you know? I’ve tried to change it up a little bit, and I enjoy shooting upland’s birds, and I know that’s in you guys’ futures here as well. So, tell me just really quick, you’re in phase one right now, pro shop, you’ve got that all ready. The chow hall for food, you could host corporate events here for sporting clays. Tell me just a little bit about it. Well we started about 18 months ago. We had a lot of challenges to go over. Being Hurricane Florence, being one of the main ones back in September of 18. David and I, we started this. Didn’t really know what we were gonna go with, but it’s morphed into a really nice facility for sporting clays as our first phase, and we’re gonna get into some of the hunting sports as our second phase. Right now, we’ve learned a lot really, really quickly. Even down to the caliber of firearms, and gauges of firearms. People are coming out with just like that 410 there, we have a lot of people shooting sub gauge, small gauge firearms, and we’re really happy what we’re learning so quickly. Especially in the sporting clays part of it. So it’s just the first phase, but we learned real quick that we don’t know everything about it. Far from it. But we’re learning as we go. Well, you know David, I know your specialty is, of course, you’re a commercial contractor and that sort of thing here, and you’ve been doing that for about ten or 12 years. You and your guys’ work here… Of course I know it’s a co-effort, okay. Certainly it is. But it takes a village to put a facility together like this. The village on the ground, and of course you with all the facilities here. Tell me a little more about your vision and the outwards here of what do you bring special to the table here? Well we just wanted to make sure we had a really nice facility for Anson county. We’re limited in being able to have a facility where corporate groups, families, can come out and enjoy the outdoors. We wanted to give them a nice place where they could come and relax and hang out and enjoy the outdoors together. Well, guys, I tell you what, I really appreciate you inviting us up today. Hopefully this won’t be the last time we’ll come up. I’d love to be on side of some bird dogs with you. Maybe shoot some ducks. Maybe do little deer hunting up here, because the future is you’re gonna kind of do it all, and then eventually I think heads on beds perhaps? On some of the property on the out… Yeah, we’d love to. So when folks, yeah. That’s gonna be a real special facility right here in the heart of North Carolina. You’re not very from Charlotte, okay. You know folks, all you folks living out there in Mecklenburg county you want a great place to come, enjoy, bring the family, just spend the day right now shooting sporting clays. These guys have put together a great course as you’re going to see on our show. Guys, I’m ready to go. You? Yes sir. Yes sir, we’re ready. All right, Boe. [Announcer] 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 Screen Printing. And by the Wacca Wache Marina and Deck 383. Located on the Waccamaw River in Murrels Inlet, South Carolina. Well folks, welcome back. We’re here at this beautiful Five Stand facility. I’ve got to talk to the guys about this before we shoot. I know you’re thinking, “Redfern, will you shut up so you can just “start shooting some targets.” We’re gonna do that in just a second, but this, guys, is a unique facility here, okay? You’ve got ups and downs. You got different platforms, levels. What went into the though process to build this thing? Well, you know, we wanted something that was little bit different being that we have a lot of flat land in this particular part of the facility. We wanted something with a little bit different, more challenging shots. So every time you change levels, on the five different stations here on the Five Stand, it changes the shot, a lot. And that works very well for beginners, intermediate and the professional shooter. And we’ve seen that already from already opening. So we just wanted something that was diverse, unique and that is different than just that normal Five Stand. Everybody in the ground, everybody beside each other. Pull. Oh, nice breaks David. Nice breaks. Wow. That’s fine, that’s fine. You gonna go next? Yeah, I guess so. You guys are being too nice to me this morning. I’m not sure. You know I really like that array of cue, guys. I mean the way we’re elevated? That is special. That is a challenge. All right, Josh, this is gonna be a report, correct? [Josh] Yes, sir. All right, pull. Nice. It’s good shots. Man, I don’t… Listen guys, I don’t know whether I can follow that or not. It’s not whether you hit ’em or not. I know. Well listen, that’s some good breaks. But folks, before I do anything here, I gotta introduce the facility manager here. Josh Blanton. Josh, listen, are these guys good to work for? Oh yeah, it’s great. The best? They’re great guys. Great place to come. Great customer service. Bump, give me five, man. You’re a good target puller. All right, here we go. Pull it! Whoo! Oh, man! Now folks, believe it or not, that 725 Citori Sporting 410? That’s brand new, out of the box. As I always say, you can pick it up at the store in the morning, later the same day, you can take it right on out to the range, and you can have a lot of fun. Okay guys, I tell you man, that’s awesome. Awesome! Man, oh man. I could spend all day right here, but we gotta go out. And folks, what we’re gonna be doing is we’re gonna take a drive around the sporting clays course, and some of their special targets that would get us tuned up for upland bird season. So, stay tuned. When we come back, we’re gonna be out on the course. All right guys. Man, I’m all about it. [Announcer] Coming up next we head to the Sportsman’s Table for a great South Caroline certified seafood recipe. The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina, or out of state, be sure to buy South Carolina grown meats, vegetables and fruits. Make sure your food is South Carolina certified. It’s a matter of taste. Folks, welcome to Sportsman’s Table this week. We’re at Deck 383 restaurant down in beautiful Murrells Inlet, South Carolina. Wacca Wache marina. If you had never been there, come on down. But I tell you what, this guy right here is going to be responsible for serving you some great food, and he’s agreed to come on today to do another great recipe for the Sportsman’s Table. Jermaine, Bob. You’re all over it brother. Jermaine Alston, the head chef right here at Deck 383. A pleasure, my friend. What have you got for me today? Well, I’m doing one of our dishes on or menu, it’s a fish taco. Okay. We use catfish for our fish tacos, and it’s local caught catfish. Okay, awesome. All right. So what’s the first step, brother? The first step we’re gonna do, we’re gonna put some oil in our pan right here. Okay. All right. Give me it. Let that heat up a little bit. You know, everybody loves catfish. Oh, everybody loves catfish. But who’d a thought having catfish tacos? Huh? I mean, you can vary. You can use mahi, people use grouper. [Bob] Right. Sea bass. Sea bass. All kinds of fish. I’m gonna just go ahead and blacken these. [Bob] Yeah, but the main thing is that it’s all local caught. Local caught, yeah. [Bob] Certified SC. Yes, sir. [Bob] There you go. Our tomatoes for our pico, our cabbage for our Asian slaw. Gotta load up that tortilla. Yes sir. Okay. We’re gonna go ahead and drop those in the pan. Okay. Now you’re just gonna coat one side? Yeah, they’re real thin. [Bob] Okay, I got you. The cooking time is not going to be real long on ’em. All right, Bob, we’re good to go. The fish is ready to go to the tortillas. Okay man, all right. Tacos coming up! Tacos, tacos. Now folks, if you want a copy of Jermaine’s recipe, just log onto bobredfern.com I’m just putting this catfish right here. Oh man. And that’s a staple here at Deck 383. Oh, we sell a lot of these. Bob, we sell a lot of these. Oh, wow. Our fresh Asian slaw. [Bob] Oh, wow. Asian slaw. Okay, who would have ever thunk it. They love this slaw. [Bob] Oh I can imagine, look at that. Wow. We’ve got some pico. [Bob] Okay. Fresh tomatoes. South Carolina. Some South Carolina gold right there from Lee’s Farm. Lee’s Farm in Murrells Inlet, yeah. Lee’s Farm seems to be the go-to place. They’re good guys. They’re good guys over there. They come through for me all the time. There you go. You in a pinch? Even. Yup. We take some red cabbage here. Like that. [Bob] Oh yeah. It’s all about the eye of the beholder. Oh yes, sir. Like I said, all this produce is South Carolina certified. [Bob] There you go, man. That’s the way Deck 383 loves it. Yes sir. We’re gonna take some of our cilantro-lime aioli. [Bob] Okay. Oh, wow. Oh, nice. Man! That is nice, Jermaine. There you go. And that’s our fish tacos. Jermaine, as always my friend, you never cease to amaze me. Bob, thank you. Thank you for having me on, man. I appreciate it. Well thank you very much for all you do for all the folks down here along the coast at Deck 383. Folks, listen. Buy and eat local. Certifiedscgrown.com. Log on to see what’s fresh on the menu. As well as drop on in on Deck 383, down here at Murrells Inlet. And we’re gonna be right back again next week with another great recipe on the Sportsman’s Table. We’ll see you then. 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. Welcome back to the show. Well guys, look, we’re here on the sporting clays course. I mean, everybody saw the Five Stand. What wonderful facility, I just have to applaud you guys for that. You know, that’s kind of a vision thing. And I know that’s very special. Tell me about the fourteen stations that you’ve got across the course here. What’s the diversity there and the variance for the average shooter? Yes, so our 14 station course, it was really whatever we could dream up is really what would work, as long as the shots were shootable shots that did make sense. It was really whatever we could dream up as far as those different style shots and wherever the thrower’s A and B might be. Josh was a big help, our facilities manager here, when it came to that. But really it came down to where we could build roads. And we had to build all these roads, bore and mine dirt from across the road. From our pond that you went by, right when you come into our facility. That is where we bore dirt from to build these roads. Once we had a good idea where there wouldn’t be any flooding issues, anything like that, that’s when we started laying it out. It was really important to David and I for it to be pretty close to a 360. In a circle. So it’s just over a mile right now, so it’s not super large, not super small by no means, but it gives you some good area in between each course, or in between each station, where you’re not up against everybody. We can even have a lot of shotgun starts where people can people can start on station seven, and end at station six. Yeah, we really like it, and it’s unique. There’s no doubt about it. Well David, look, I know you’re very fond of upland bird hunting and duck hunting. Yes, sir. You love ducks, you know what I’m saying? So any of the stations out here… Is number one station one of your favorites here for- Number one gives a good upland bird shot. You got a nice vegetation here on the course, and we’re gonna just try and see if we can mimic that bird, and that real life scenario as best we can. Well folks, before I start putting some rounds down range here at station one at Four Branches, I gotta show you this brand new Wicked Wing from Browning. This is the Synergy Over and Under shotgun. They’ve got it, well, I just tell you what, they’ve got it down to a science. For you duck hunters out there, this is a 30 inch gun, and it comes with extended choke tubes, it has a great recoil system on it. You’ve seen me shoot the Ultimate Turkey, it’s the sister gun to this one, but this one is for the duck hunters. But, if you can only afford one, that’s okay. But you can use this one for ducks, you can use it for dove, you can take it in the turkey fields. This shotgun right here will do it all. And let’s see how we do, well, my tune up right here on station one at Four Branches. All right guys, man. Pull it! Whoo! Wow. Okay. [David] What tune up? It’s a tune up, yeah. I tell you, I love the feel of this shotgun, guys. I’m telling you, this recoil system that they put on here. For you duck hunters out there, this will take up to three and a half inch shells. It’s a well balanced designed gun. All right, here we go. Pull it! Man! If that don’t make the duck tremble, wow! Pull. Uh, oh. Pull! [Bob] All right, get on ’em, Logan. Get on ’em buddy. Nicely done! Great shot. Nicely done! Two out of two. He’s putting pressure on us. I wan’t sure if it was report there or not, so I had to go down, you know? Help everybody out. All right, David. Come on, get up there brother. Make us proud man. Pull. [Bob] Nicely done, David! Nicely done. David sandbags me sometimes. I’ve noticed that, okay? He did that on the Five Stand over there too. Come here brother. Man I tell you, you play that awful, quite, kind of meek, mild, and then boom, out he comes. Then you start smiling. Bullets, you out the box. Then you start smiling. You know, guys, I will tell you, I can’t stress enough just how special this facility is here, for me being here the first time. You guys have done a great job laying this thing out. And you’ve really put a lot of thought process. But you know what’s really impressive? The energy between you two guys. It’s not often that you get two guys, young guys, that are partners like that, and I know you guys have been friends for a long time, but it’s not very often that you get that kind of synergy between two guys and the excitement. And I can just tell that you guys are so excited. I know you’re wives are part of the package as well. Most definitely. So it’s kind of a family deal, and that’s really what folks look for, and they really do. I appreciate that. Yeah, we got a really good group. Right before our opening on the 19th, that night we had a dinner for our employees and I’d like to think I said it pretty well, we’ve got the dream team. Our employees are what made it happen. We helped, but people like Josh, our marketing manager, Jordan Barrier. Mr. Robert Taylor that does a lot of the grounds keeping. We’ve got the dream team and they’re really good at what they do, and we’re really proud of ’em. Well you guys have put together a great team. David, I have to shake your hand my friend. It is an honor and a privilege to be up here. And Logan. We thank you very much. I tell you what, I hope that you have us back, when we get under phase two, phase three, and phase four. Because again, that’s what we’re looking for. We’re looking for those special destinations for outdoors men, and you guys got one of the special ones right here. Really, it’s all of our back door. And you’ve really put that together. So with that, we gotta come up here, and we gotta do some quail shooting. Yes sir, absolutely. Well folks, that’s all we got time for this week right here on Bob Redfern’s Outdoor Magazine. The guys have rally put together a great facility up here in Polkton North Carolina. Four Branches Shooting Preserve. Log on to Bob’s Top Sixteen, go right there, schedule your family, or if you’ve just got some friends that want to come on up, tune up, or just come out the weekend. During the weekday, man, these guys will absolutely put you on the course. The young facility manager out here, boy, I tell you what, he’s a pulling fool, and he’ll make sure those targets are, well, they’re ready to go for you when you arrive on scene. As I always like to say each and every week, the outdoors is my passion, I want it to be yours too. We’ll see you right back here again next week on another episode of Bob Redfern’s Outdoor Magazine.
[Bob Redfern] Well folks, welcome to our show this week, we’re back down in Sylvester, Georgia, Southern Woods Plantation. Log on to Bob’s Top 16 and you too can come down here and enjoy a hunt like we’re about to have today. But I’ve gotta introduce all the hunting party and my guide, and the guy that’s gonna put us on some birds out here with his wonderful dogs. First of all, right here to my left, I got Newt Hughes, he is from Nashville, Georgia. This guy’s got some great cocker dogs that’s gonna be flushing for us and some pointers and setters. I know you’re gonna enjoy watching it. Next guy, is a good friend of mine from, gosh, 20, 25 years. Mike Taylor with Dawson Taylor Insurance. Actually, that guy insures Bob Redford’s Outdoor Magazine, okay. From Augusta, Georgia, okay. And then John Megel, he is one of our Chevrolet partners out of Dawsonville, Georgia. And John is well, I just tell ya both these guys are hunters from a long time ago. They still get it, they still have that passion. Duck huntin’, you name it, then John’s all over it, I tell ya, when it come to quail, and upland birds Mike is all over it. Guys, I gotta thank you guys for joining me today, Gimme that right there, boom. Huh, huh? Thank you for asking me. Thank you guys. Thank you, Bob. Yeah man, thank you very much and I tell you what guys, It’s a wonderful place down here in Southern Woods, and I’m just so happy to have you guys to join me out here. Good to be here. Oh, its great to be here, thank you. Well, anytime anywhere, when there’s birds flyin’ okay and we’re gon’ get, we gotta get together and get some ducks goin’ okay? Well, we can do that. Yeah man, we gotta do that. Well brother, Let’s do it. Are you ready to do it? Let’s do it. All right, okay, all right. Folks, stay tuned ’cause quail, they’re gonna be flyin’ this afternoon. All right bro, lets go. Ooh baby, yeah this has been a great day Im’ma shot this. Look at that, wow, lemme hold that thing. [Man] Nice! [Bob] Look’s like, oh, look at that! Dixie’s Dixie’s on ’em. [Bob] Oh! Gotta be more birds, get reloaded. How many you got down John? [John] One. [Bob] ‘Kay. [John] Beautiful point. [Mike] Gosh, what a great setting. [Bob] Come on slide up in here, Mike. [John] Longshot. [Bob] Come on up in here Mike. [Mike] Whoa. [Bob] Here comes Dixie. [Mike] Get ’em up. Get ’em up. [Bob] Nice shot, nice shot! We got more down? [Mike] Looks like it. [Bob] Just kind of move up slow guys. Stay on line. That’s one down, okay! [John] Hey, come here! Hey, come here! Look at this. [Mike] I shot over ’cause that dog was so close. [Bob] I honored Mike on that one. [Man] Yeah. [Bob] That’s okay guys, safety birds are okay. Safety birds okay. [Man] Pick it up. [Bob] Most of the time I’d rather be safe than sorry. And I know Newt would! Make a headshot if Newt would help me. Never works out. We got it in there Dixie. Get ’em up. [Man] Supposed to be dead. There goes! There we go, that’s a great recovery there! There ya go, yeah, great shot guys. Dixie got cooled off in the meantime, look at that. [Man] Good water retreat, awesome! [Bob] Man, she is a great dog, wow, great dog. Come on up, Mike. All right Dixie, help us out. Nicely done guys, I got two down. Nicely done, see if I can get reloaded here. That’s it Dixie, here she comes. [Mike] All on the left. [Bob] Yeah, they must have been. [Mike] Must have been over here. [John] They’re saying one’s right there. [Man] Get ’em up. I think he just smells birds. [Bob] Yeah, yeah. That covey was busting up, actually. [Bo] See how it’s spread out. Yeah, yeah, I got some over there. Bo, some good shooting there, let’s talk a minute. Face the camera there, Newt is getting us reoriented here I want to talk to you just a little bit about your passion for bird hunting for years. I mean gosh, we go way back together. Not only in the insurance business but the passion for quail hunting. And I know you’ve got a story to tell about that and tell all the folks out there just how you got here, your love for this sport. It all started with my grandfather. I was eight, nine, 10 years old bird hunting. He had dogs, he retired early, he’d get me out of school, tell the principal I was going to the dentist. No, we were bird hunting, and did that, and that was just great, that started it all. Well you know, Mike, and I tell ya, I so appreciate our business relationship with Dawson Taylor Insurance because again we couldn’t do what we do without the backing and insurance that we get from you. Because unfortunately today, God forbid we’d ever have accidents, but you have to have that, and you do it so well. I mean, from a business relationship this is what you do. I appreciate that Bob. And you know I enjoy what I do. Well you do, and your advice, your consult on what to do and how to do it as far as that’s concerned has just been instrumental to me over the years, and I gotta tell, folks, there’s a story here behind this, why this guy is on the show today, Mike had the opportunity some number of years ago to order, to buy an opportunity, and win the chance to come and hunt with us on camera. So it’s been a while, you just had hip surgery. You’re doing good, you’re getting back. I’ll move around but it’s coming. You are, but now you’ve got out in the field, and it’s just an honor and a pleasure to have you out here. Well it’s just a pleasure to be here Bob. Thank you so much. Well listen, let’s go get some more birds. Let’s do it. We’re going to see how John does on the other wing over there, okay? Let’s do it. Let’s do it man, you ready John? [John] Yeah! [Narrator] Stay tuned after commercial break. We head back to Southern Woods for some more quail hunting on this week’s, 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 Murrell’s Inlet, South Carolina. [John] I got 12 to nine. All right. [Mike] Dix. Dix, get a bird. Man, that’s pretty, look at Dixie. Whoa, look at that! They just didn’t give us a chance. That one had me twisted. Those birds had us. I did okay, and folks listen. When you’re doing TV, and I know you’re saying why didn’t y’all shoot those birds that is what we call safety birds, okay. And there’s no bird, no accident, worth a quail. So we’re not going to turn around and shoot. So please, yeah, we do that for TV but it’s for safety as well. There’s more birds out there where that came from. We’re at Southern Woods Plantation. You’ve seen this before, okay, and you’ll see it again. There’s plenty of quail down here to be had and we’re going to do it. All right guys, I’m sorry, We’ll get more. We’re ready, get a bird Dixie. [Bob] Coming right back at us, Dixie says ain’t nothing I can do about it, dad, look at that well, that’s okay. At least we’re getting some good quail flying footage. That’s okay. [Man] Another one in there. [Man] Must be. [Man] No. There it go, up! Ah, that’s okay, they’ll be there for another day. All right guys. The covey rise was good. What we got? That one, John, take it! There we go! Nicely done, nicely done. All right, before we reload and take the next shot, come talk to me now. All right. Now look, you’re passionate for the outdoors, I know you don’t get a chance to quail hunt that often, okay, when you do you’re good at it, okay. But duck hunting is your passion. Yes. But is duck hunting always been a passion for you? Always. Always. Yes, I got it honestly, my uncle was a game warden and he drug me around since I was about nine, 10. Well, you know John, you’re one of our great Chevrolet partners. You guys provide all of those dealerships across the country, and yours in Dawsonville is kind of special, I understand. The way you’ve guys got that outfitted for the outdoors, being that’s the way you are. Kind of describe the entrance to the dealership. When customers come in, what do they expect? It’s cozy. No, we like to think we’re the fin, fur, and feather dealer for Chevrolet. We have a nice facility, 45 foot ceilings, fireplace, and animals. Yes, got mounts all in the show room. I mean, that is really kind of special. I don’t believe I’ve ever seen that before, okay, and that’s just one of those great things. That’s your passion. A lot of people say that. Yeah. But they take it good, and its been real rewarding for us. And Chevrolet has been good to us, we’re just great to be partnered up with them. Well I just can’t thank you enough for joining us today down here at Southern Woods, and this is your first place, first time down here being on the place. So we’re going to talk more about that, because I want to get your feedback of just how great a place I think it is, but I want to get your take, but we got more coveys we gotta get. Well, Benji has done a great job from what I’ve seen so far, it’s just a great facility. And you know, the birds are, they’re tremendous. And it’s just a wonderful place. We’ll talk more about that in a little bit. I think there’s some more birds we gotta get. All right man, all right guys, we’re ready. Get a bird, Meat. [Bob] Nicely done guys, nicely done. I didn’t have a shot but I think there’s more in there. Get reloaded. [Man] I got one down behind. [Bob] John, that was good shot you had out there. Mike, that was a great shot out left. [Man] It fell down when I shot it. [Man] Come, come, good girl. [Bob] Take it John. Good shot. Here we go. Hey I’ll retrieve this one. Here we go. Get it Mike. You tapped him! There we go. All right. That looks pretty, boys. And then Meathead is ready to roll. Meathead. You gotta laugh, no, he doesn’t look like no meat head. Look at him, hurting his feelings. [Man] Come here, Meat. Take him Mike. They’re all about you Bo, Ha! [Man] Sit. [Man] Another one in there. [Man] It came right back. Get a bird, mate. Take him John. Hmm. [Man] Heel heel. [Bob] Ain’t that something, they all coming back to us. [Man] Yeah. [Man] Whoa, hey! [Bob] Take him, John, yours now. Nicely done, good shot, good shot. [Narrator] Coming up next we head to The Sportsman’s Table at Deck 383 in Murrell’s Inlet, for a South Carolina certified clam recipe. [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 to this edition of The Sportsman’s Table. Here we are at Deck 383 on the intercoastal waterway down in beautiful Murrell’s Inlet, South Carolina. My chef and my guest host today is Chef Jermaine Olson. He is the executive chef here at Deck 383. Tell you what, you got to come down to Wacca Wacha Marina, check them out, we got another great recipe. Jermaine, man. Bob. Thanks for having us in. Good to see you again. Now this is something kind of a specialty. Yes, it’s not on the menu, but we run a lot of daily specials, so I come up with all the kind of things, new, different, for the people. Okay, well, tell me about this one, because, I’ll tell ya, this one is kind of special, pay attention folks. This is a special one, here, this is my clam casino, Deck 393 style. Oh, wow. We start out with some local clams, some sauteed onions and peppers, South Carolina certified grown. You got some bacon and some Parmesan cheese. Okay so how does this recipe go? It’s real simple, you just bake clams in the oven, probably eight to 10 minutes on 350 until they open up. You want to keep the meat and the juice from the clams. Okay. So I take the juice and I put it with the vegetables when I caramelize the onions and the peppers. Okay. Just reduce that down a little bit, which is on the recipe. Just take our onions. Okay. And peppers and we just top it off. [Bob] Oh I gotcha. [Jermaine] Yep, just top that [Bob] Each little clam. [Jermaine] Yep, just top it all, see you got the juice. I like using the clam juice, some people like using chicken stock or whatever. [Bob] Right. [Jermaine] I use the clam juice because it’s the natural element of the clam. [Bob] That makes sense, okay. [Jermaine] I just hit it with that, Hit it with a little juice here. Then we’re going to top it with your bacon. [Bob] Gotta add bacon now. [Jermaine] Can never go wrong with lots of bacon. [Bob] Okay! [Jermaine] Bacon. [Bob] Wow, and you know you guys run a lot of great specials down here at Deck 383. Oh yes, and everything we use is local and South Carolina certified meat– Very good. [Jermaine] And vegetables. [Bob] Now, the plan for this, it’s all ready to go, it’s gonna go in the oven? Go in the oven, pretty much in like, three to five minutes. Just want to let the cheese and the bacon melt into the clam. And you’re ready to go. You’re ready to go. Okay, all right. Simple simple. [Jermaine] All right Bob, this is our finishing touch right here on Clam Casino at Deck 383. [Bob] Wow, those things smell great, now you’ve got just butter? Yeah, just regular drawn butter, but you can also use cocktail sauce, tartar sauce, garlic butter, whatever you want to dip your clams in. Oh man, that’s another great special here at Deck 383, Jermaine it’s always a pleasure– Bob, thank you. To be with you. I appreciate it. I tell you, when you’re styling and profiling, everybody gets a big grin on their face. I hear you, I hear you. Again that’s another great recipe here at Deck 383 down in Murrell’s Inlet intercoastal waterway, that’s what you got to remember. Wakka Wacha Marina, come on down, eat fresh, buy local. Certifiedscgrown.com. Check out their website and see what’s fresh on the menu for you, we’ll be right back here again next week with another great recipe on The Sportsman’s Table. [Narrator] To find out more information on food that’s fresher and tastier, go online, at certifiedscgrown.com Buy certified South Carolina grown products. It’s a matter of taste. [Narrator] Bob Redfern’s Outdoor Magazine is being brought to you by the South Carolina Department of Natural Resources life’s just better outdoors. Abu Garcia, Abu Garcia for life. By Ranger boats, still building legends, one at a time. By Browning Ammunition, Browning, the best there is. And by Southern Woods Plantation, voted as one of the top quail hunting destinations in America. [Bob] Meat head is ready, newt is ready, John you ready? [John] Ready. [Bob] All right, Mike? All right, make them proud. Meat, get em! Nice shot, nicely done, here we go. Meat’s in the water, look at that poor dog, man. [Man] That’s what I like. [Bob] I tell ya, that water retrieve is awesome. Great shots guys, great shots. Now this is what Southern Woods is all about boys. Look at meat. [John] He dropped that bird and he’s going in there to flush him. [Mike] Come here, Meat. [Bob] Oh, we got down one more. I tell ya, they’re flying wild this afternoon, man! They gotta be more in there, get reloaded boys. Nice shot John. Meat’s in the water, That is a cute dog, Meat. I can’t believe you named that dog Meathead. [Mike] Meat you’re going the wrong way bud! [Bob] That’s almost like naming your son Sue. [Mike] Over here, Meat, here buddy! Well folks listen, we’ve got more covey and a lot more great action here, but that’s all we’ve got time for for you today here at Southern Woods Plantation down in Sylvester, Georgia, and I gotta thank my great wingman, and I got to thank our guide today, and all those great dogs, John Megel, I tell you what. What do you think about quail hunting in Southern Woods Plantation, bro? Like I said before, it’s great. Well God bless you man, I tell you what, we got to duck hunt together one time. All right, we’ll do it. I tell ya, Mike Taylor here from Augusta, Georgia, Dawson Taylor Insurance, that guy makes it all happen for us here at Bob Redfern’s Outdoor Magazine, has been for years. And a great friend, Mike, how about you? You bet ya, first class. There ya go. And this guy right here, Meathead, I tell you what, what a dog, listen, thank you so much for what you do for the outdoors and conservation, I tell you what, we love it, and because you do what you do with your dogs, that makes this very special down here, at Southern Woods Plantation, folks listen, as I like to say each and every week, the outdoors is my passion. I want it to be yours too, we’ll see you right back here next week on another episode of Bob Redfern’s Outdoor Magazine.
This week Bob is back down at Southern Woods Plantation in beautiful Sylvester, Georgia, one of his favorite bird-hunting locations. Joining Bob as his wing man, is Kurt Neubrecht, the Field Marketing Manager for General Motors in the southeastern region. Grab your shotgun and get ready for some action!
[Bob] Folks, welcome to our show this week. I’m back down at Southern Woods Plantation in beautiful Sylvester, Georgia, one of my favorite bird-hunting locations ever, and with me today, and my guest, and my wing man, is Kurt Neubrecht. He’s the field marketing manager for Chevrolet in the southeastern region, and I tell you what. You know, Kurt, it’s always a pleasure to have you just with a shotgun in your hand, but I also have to say, about a year ago we were doing this, okay? We had a little bit of different conditions. We did, and I’m glad to be back. It’s a little bit better this time, but looking forward to it. It should be a great time. Well, you know, one of the things that I love about bird hunting is this fellowship and that sort of thing. You know, it’s bird hunting and trucks, man, I’m telling you what. And, you know, we’re also gonna get a chance to talk about the new Silverado Platform, the 2019, okay? I’m excited to hear from you on that, and maybe a sneak preview on what’s coming here soon. Yeah, we’ll talk about all that. Looking forward to it. Should be a great time. All right, well, listen. On the buggy we’ll be, and folks? Stay tuned, ’cause I’m telling ya, there’s gonna be birds flying, and Kurt? Well, he’s gonna be stylin’ and profilin’ this morning. Beautiful right there. What I thought initially, he might have been a jay. Fish on. Double up, double up, there. This looks like a birdy spot. Mm. [Newt] Don’t keep coming on past the dogs. Come here, Jake. Get the birds. [Bob] Dix, he’ll find ’em. Dix, he’ll find ’em. There we go. Oh! Ah, very nice shot. Nice shot, Kurt. I had kind of safety in mind. I really don’t like taking them behind me, you know? It’s better to be safe than sorry sometimes. Hey, that’s a great shot. Hup, there they go. Woo! Two for two. Woo, man. Mm, mm, mm, mm. All right, let me get reloaded here. [Kurt] What do you think about that, Bob? [Bob] Ah, buddy, let me tell you something. All right, Dixie. Ah. Well, I just flat missed that one. I’m sorry. I tell you what, the tree this morning just kind of got me hammered. [Newt] Check it out, Dix. [Bob] There it goes, Kurt. Your bird. Hey, nice shot. Nicely done, man. [Kurt] Thank you. [Bob] Nicely done. Thank you. Woo! Mm. What do you think, Dot? There more in there? Dot says I’m just faking you out. Okay. All right, man. But yeah, that’s awesome shooting over there. He killed a double to start with. [Kurt] Yes. Okay. And then… Yeah, with the last one. Yep. I didn’t see but one crawl. Were both on this side? Two fell right here and then one right back. Give me bump, buddy. You on your game this morning. Yeah, I guess I am. You know, wow. I knew there was a reason I asked you to come quail hunting. [Kurt] I’m feeling it today. Yeah, I’m telling you, you are feeling it. Dixie says there’s birds in here. [Kurt] I see one. Right there. They’re like Shake ‘N Bake, but I helped. [Kurt] Man, I’m on fire today. Yeah, I tell you, bud, you are. Man! I ought to call you Quick-Draw McGraw. Okay. There we go. Man! I don’t fool around. Hey, listen. Nicely done, bub. Nicely done. Thank you. You know what it is? It’s the no snow. It must be, but the Georgia snow. I tell you, folks. A year ago, it was snowing hub-deep to a Ferris wheel. Nine degrees. Matter of fact, neither one of us could hit a thing. Yeah, I think we were too cold! Oh, man. It does make a difference. Woo. Well, folks, stay tuned. We’re gonna have more great bird-hunting action from Sylvester, Georgia, Southern Woods Plantation, and tell you what. I’m shooing a Browning 725 .410 this morning with Browning 2 3/4 ammo. Ah, the best there is. I’ve got both combinations. Stay tuned, we’ll be right back. [Announcer] Bob Redfern’s Outdoor Magazine, brought to you today by The South Carolina Department of Natural Resources. Life’s Just Better Outdoors. By Berkley. Catch more fish with Berkley fishing products. By Ranger Boats. Still building legends one at a time. By Browning ammunition. Browning, the best there is. And by Southern Woods Plantation, a place where the grandeur of times past can still be experienced today. [Bob] All right, Kurt, get ready, brother. [Kurt] I’m ready. [Bob] Dixie’s reset. [Newt] Get the bird. [Bob] Maggie and Dot, mm. [Kurt] Well. [Bob] There we go. Nice. The tree got me, man. I had to get him on the second. Oh. Awesome. Birds down. Mm. Now, Kurt, that’s the kind of snow I like, okay? That’s right. Not the white kind. I like Georgia snow. Feathers. Yeah, with feathers flying. Yeah, man. All right, Dixie’s got the bird. Look-it here. Mm-mm. All right. Wow. Mm. Well, listen, Kurt. Come over here, man. We gotta introduce our guide for the day. We got, folks, Newt Hughes. He’s from Nashville, Georgia. Been a guide, how many years you been a guide down here? I don’t know. Been a while. Well, listen, I tell you what. Here at Southern Woods, we really love coming down here, and, Newt, you know, it’s dogs like Dixie and Maggie and Dot and all the different dogs that you use, and I know you’re a dog trainer. You raise those dogs and so, that’s really what makes the hunt special for folks like us. So, I just got to give you a little bump out there, bro. But, I tell you what, man. It’s nice having you as a wing man, huh? I appreciate it. All right, let’s go get the next birds. One off the bat. Yeah, man. All right, Dixie. Come on, find them birds. Your brothers there and sisters are working hard. Hup! Nice. [Kurt] One down. [Bob] Welp, got him down. Got bird down. [Bob] Woo, nicely done. That’s a beautiful rise right there. [Newt] Get down. [Bob] Mine’s on the left over here. Oh, there may be more in there. Get ready, Kurt. Hup! Down, down, down, down, down, down. I saw it. Yep, there it went. Mm. Oh wow. Let me get reloaded, woo-hoo! Okay. [Newt] Welp, whoa. [Bob] Nope. Mm. Dell and Callie. Led by Dixie. What you thinking, Dixie? Now, let me get out from behind this tree. I’ve been behind trees all morning. [Kurt] That your excuse? [Bob] Yeah, I gotta stick to that one, too. All right, Callie’s whiffing them. She’s whiffing them. Whiffin’ ’em. Woo! Mm, one down. That’s all, I only got one shot. Man, that’s a pretty point, golly. Wow. All right, Kurt, you ready, brother? [Kurt] Yes, sir. [Bob] All right, man. [Newt] Dix. Get the bird. Dix, come here, heel. Come here. Get a bird. Dixie says I’m working at it, Dad. Hup! No bird on the back. I got one. Dixie’s got it. Moving fast. Here we come. Get it, Dixie, thank you. Thank you. Gosh, I mean… You know, South Georgia quail hunting of the morning, huh? [Kurt] Nothing better. Now, I know you like snowmobiling, okay? And, you know, you being from Michigan originally, but I’d rather have this than snow any day. Come on up, Kurt, I’ll slide a little bit this way. There we go. [Newt] Dix, heel. Heel. You want to get in the front, go and try and try to find them? [Bob] There, we good. [Newt] All right. Ready? Get the bird, Dix. Got him! I got one. I really didn’t get the other one. Dixie’s got it. One down. Okay, looks like we may need to get reset, Kurt. How many you got down over there, brother? One, sir. Got two down. One down? Okay. [Kurt] One down. [Newt] Come here, dog. [Bob] All right, Maggie says there’s more birds there. Now Dot’s getting reset. Is that pretty, Kurt, or what? Mm. Unbelievable. [Bob] Listen. You came in a Tahoe today. [Kurt] Yep. [Bob] I think your wife would love, and the kids would love, to have a dog when you go home. [Kurt] They would. Have you been talking to my wife? [Bob] No, but I can. [Newt] Dixie! Dixie, don’t do it. I shouldn’t have done that. I knew I couldn’t catch up to that dog. Oh, there it goes. Folks, stay tuned. When we come back, we’re gonna have another great recipe on this week’s Sportsman’s Table. [Announcer] The Sportsman’s Table is brought to you by The South Carolina Department of Agriculture. Whether you live in South Carolina or out of state, be sure to buy South Carolina-grown meats, vegetables, and fruits. Make sure your food is South Carolina-certified. It’s a matter of taste. Welcome to Chive Blossom Café on The Sportsman’s Table this week, and joining me is my guest chef Andreann Geise with My Big Fat Greek Kitchen here in Myrtle Beach, and she’s got a great recipe for us. It’s got some fresh green tomatoes, certified SC-grown. Okay, Andreann. Well, I tell you what. I’m gonna let you tell everybody what you’re building here, okay? Because I love green tomatoes. I’m baking a Greek dish called moussaka and I’m substituting the eggplant with green tomatoes. They’re a wonderful substitution for it, and they’re fresh, local tomatoes. Oh, that’s great. Well, what’s the first step? So, the first step in the dish is you’re gonna cook off some potatoes, and you’re gonna put them in a pan. They’re layered into a pan, and they’re just fork-tender. [Bob] You want me to help you here a little bit? Yeah, I’m gonna lay this over here. The green tomatoes were lightly floured and salted and sauteed up, and they’re just gonna be layered right on top of that. Oh wow. So you’re basically just squeezing in there. The flour that I coated them with helps it make a nice sauce and thicken up while it cooks. [Bob] And folks, if you want a copy of her recipe, just log onto bobredfern.com. Go to The Sportsman’s Table and it’ll be right there. The next layer is gonna be meat sauce, and let me put this to the side. I browned some ground beef. You could do pork, you could do whatever, deer meat, if you want to. I browned it off, putting it back in a hot pan with a little bit of olive oil. Oops! [Bob] There we go. [Andreann] It’s decided to jump on me. There we go. Told you, everything’s so fresh, it’s alive here. [Bob] Yeah, man, I’m helping you. I’m trying to get my certified flipping. Okay, there we go. [Andreann] I’ve also sauteed some onions with a little bit of garlic, salt, and pepper. [Bob] Am I shaking it right? You’re shaking it right. Okay. I’m gonna mix that up a little bit. And now this is my own spice blend that I’m putting in there. Okay. It will be listed on your website, so I’m gonna give away my secrets. Yeah, there you go. And I like to make my own tomato sauce and I jar it, but you can buy whatever garden tomato sauce you like or your favorite tomato sauce, and that gets poured in. [Bob] Wow. Once the sauce has simmered a little bit and the flavors melded together, you pour the sauce on top, and you want a nice thick layer. The potatoes on the bottom are gonna drink a lot of this sauce. So you just pour it on there, get it pretty even. It doesn’t have to be exact. [Bob] Oh yeah. And we’re gonna press it down a little bit. We want it nice and flat because we have the last layer going on, which is a Béchamel sauce, but I wanted to add a little South to it, so I added some stone-ground grits to my Béchamel. Oh, wow. Now, how long is this gonna have to cook for? It’s gonna cook at 375 for about 35 to 40 minutes until you get a nice brown topping. Let me lay this over to the side here. And in this pan, I’ve got… Thank you. I’m helping. I appreciate it. I’m your sous chef today, how ’bout that? Well, you’re a wonderful sous chef. Thank you. So, I’ve got the bechamel cooking. As you can see, it’s… It’s kind of like a real– Really thick. Yeah, it’s thin for grits but thick for a Béchamel, but it’s gonna bake and it’s gonna fluff up. Okay, so we pour that on top. And it’s not gonna puff too much, so you want it pretty much almost to the top of the pan, but not quite, and you just kinda spread it even. [Bob] Okay, that’s easy. Yeah, it’s a quick dish, and it’s all in one. You pretty much have everything you need in one dish. You got grits. You got potatoes, You got a nice meat sauce. You do, here, let me help you with that. Okay, put that to the side. So, this’ll go in the oven. Okay. And we’ll put that in the oven and when it’s done, it’ll look like this. [Bob] That is awesome. Look at that, mm. Got a little bit of salad on top there. Yes, I do a little fresh salad. It’s got parsley, tomato, onions, a little bit of cucumber, and it gives it a little bit of color. It’s a little brightness to the dish. There you go. Thank you so much for being our guest chef today. I appreciate it. Folks, listen, if you would like more great recipes just like you saw today on The Sportsman’s Table, you can also log on to certifiedscgrown.com and see what’s fresh on your menu, as well as the next time you’re in Myrtle Beach, come on down to The Chive Blossom Cafe, Pawleys Island, or contact My Big Fat Greek Kitchen and you could have Andreann, well, she could prepare a meal just for you at home. That’s all we got time for this week. We’ll be right back next week with another great recipe, right here on The Sportsman’s Table. [Announcer] To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com. Buy certified South Carolina-grown products. It’s a matter of taste. Bob Redfern’s Outdoor Magazine is brought to you today by Chevrolet, the official vehicle of Bob Redfern’s Outdoor Magazine. By The South Carolina Department of Agriculture. Buy South Carolina, it’s a matter of taste. By Pennington Seed, the leader in outdoor forage products. By Browning. Browning, the best there is. By South Carolina Embroidery & Screenprinting, and by Back Woods Quail Club, offering Southern-style hunting and an array of exciting and challenging clay target shooting sports. [Bob] This one’s gonna be kind of tricky, Kurt. Hup! [Kurt] Boom. I kinda had to let it clear the limbs. [Kurt] Nice shot. [Bob] Grab it up, girls. [Kurt] Bird down. Oh. [Bob] Dixie says maybe more. Maybe not. [Newt] Hup! Here she comes. Maggie’s got it. All right, dude, I’ve got to ask you. I know you’re older than me and you’ve been doing this stuff a long, long time, okay. All right, talk to me. Tell me how many years have you been guiding, how many years have you been raising dogs, ’cause you know, that’s a part of the sport that’s dying. 42, 42 years. 42 years, oh my goodness. Well, folks, our guide from Nashville, Georgia right here. Newt Hughes. He’s got some great dogs today. Southern Woods Plantation. It don’t get any better than that. Come on down. Log onto Bob’s Top 16. You too can come on down and book your bird hunt of a lifetime. Hey, great food, great place to stay, and great guides like this, okay? And dogs just like Dixie. All right, man, woo-hoo! Well, folks, before we go on our show this week, I’ve had some great bird hunting, and listen. This guy was just target-on with all of… I tell you, bird hunting, you making it all over today. It was a great time. Well, you know, and folks, I wanna take just one quick look at the new 2019 Silverado. The all-new Silverado. This one behind me happens to be mine, and these guys have put me in such a great ride. You see me in Chevvers all the time, and you have for over 18 years plus, and these guys never cease to amaze me and what Chevy and all the engineers, and, well, just everybody that goes into building these great trucks, what they do to these trucks to make them for us and the outdoors. Great, and you’ve got to talk about this new Platform. It’s all-new. Yeah, all new from the ground up. Re-engineered. Basically, it’s the strongest, most advanced Silverado that we’ve ever made. They’re 450 pounds lighter than the previous generation. It’s got air Kurtains in the front for aerodynamic efficiency. It’s got a new trailering package integrated with the camera. LED headlights in the front and rear. Easy-lift locking and folding rear tailgate, so a lot of great features in this new truck. [Bob] Plus, it is the first one that they’ve put a lift kit in. It is. You are correct. This is the first Chevrolet Silverado with a factory two-inch lift. So, as you can see, it really makes that truck look good. It’s the Z71 package on top of that, so it’s a dynamite look on that truck. Well, the Trail Boss, listen. I get great looks wherever it goes. Man, on the road, and I just can’t thank you guys enough for what you do for us here in the outdoors. Not only on our show, but what you do in the outdoors in general across this county, because everybody that drives a Chevy, everybody that proudly displays that bow tie, it’s a tribute to the folks at General Motors and Chevrolet. It is. Thank you. You’re wild, man. ‘Preciate it. We gotta do it again. This time, maybe it’s a rod and reel? Now that you’ve mastered the shotgun. That’s right, on to the next sporting event. Yeah, man, we’re gonna do it. ‘Preciate it. Well, folks, listen, that’s our show for this week. As we always like to say, the outdoors’ our passion. I want it to be yours, too. We’ll see you right back here again next week on another episode of Bob Redfern’s Outdoor Magazine. Man, I’m just telling you.
In this episode we travel to Allendale, South Carolina to visit our old friend Hayward Simmons at Cedar Knoll Hunting Lodge and Lakeview Plantation. First we’ll try to plink a big hog in the evening, then in the morning, head out for some quail hunting.
Well folks, welcome to our show this week. We’re in, actually Allendale, South Carolina, not too far out of Fairfax. We’re at Cedar Knoll Hunting Lodge and Lakeview Plantation, a good friend of mine and, we haven’t been back down here in probably 15 years. Hayward Simmons, the owner, has allowed us to come back, wants us to come back and do two things on this week’s show. We’re gonna try and kill a hog here this evening, he’s got some big ones down here. Hopefully we’re gonna get a chance to plink one of ’em. And then we’re also going to do a quail hunt. Hayward offers deer, quail, and also big massive hog hunts down here on his plantation. He’s been here at this location for over 34 years, and it is still going strong. Well with that, we’ve gotta get in the stand, the sun is settin. Well, I’ll tell you what, hogs are just around the corner. We got this and a whole lot more on this week’s Bob Redfern’s Outdoor Magazine. Stay with us, when we come back, we hope to have one down. Beautiful right there. What I thought of this league he might’ve been a jay. Fish on. Doubled up doubled up, ain’t ya? We’ve got him illuminated here. Got a pretty nice sized hog just decided to come out. Folks, I’m using my ATN night vision scope, mounted on my Browning BAR 308 caliber. It’s a great… tool option here for hog hunting at night, here down at Cedar Knoll again. The guys have really got these stands in strategic places. He’s not sure if he’s ready to come out. All right, come on guys. Alright, he’s getting a little bit braver. Come on. Come on. Still something he’s not liking out there. Okay, maybe it’s the light. No, he’s looking right at it, okay, here we go. Now maybe we’re… gonna settle down here. Alright, this may be my shot. Alright here comes another one, he’s a little bigger. This one here is probably a little over 200. But again at about 195 yards it’s hard to tell. Alright, don’t leave. I’d almost rather like to take the other one behind him but that’s okay. Sometimes if you wait too long, they decide to scurry and not come back so. Alright, maybe this one’s gonna cooperate here. Hog down, hog down. Well folks, that was our hog hunt for this afternoon, we came down early, because we really were coming down to quail hunt with Hayward Simmons. It’s been probably, oh gosh, maybe 15 years since we were down here last. Came down did some hog hunting and Hayward invited us down to come, as you saw, and looked at thermal video, we had a group of hogs down there, probably 150, maybe 200 yards. Just an opportunity, just to plink something here. Really tomorrow morning though, we’re gonna be doing some quail hunting with Hayward, but right now, we’re headed on back to the lodge, and we’re going to have some fried chicken tonight, take off our shoes, relax. Cedar Knoll Hunting Lodge, right down here in Fairfax, Allendale, South Carolina. Hayward Simmons and all the staff down here do such a great job, again, log on to bobredfern.com, go to Bob’s Top 16, you need to come down here. Quail hunt, hog hunt, deer hunt, if you got horses, hey, come on down, they’ve got tons of trails down here. Matter of fact, you can just camp out. He’s got RV hookups, he’s got everything down there you need. It is an outdoorsman’s playground. With that, I’m going on back to the lodge, and tomorrow morning, it’s gonna be quail hunting on the ground, 38 degrees, I can’t wait. [Narrator] For more than 30 years, Cedar Knoll Hunting Lodge has been committed to delivering the best hunting experiences for their clients, from around the nation. Cedar Knoll offers the hunter the best in low country deer and hog hunting. Hunting is done on 3000 acres of intensively managed prime low country habitat. And Cedar Knolls White Tail Herd has benefited from a year round supplemental feeding program since 1985, that has produced the highest concentration of quality white tailed deer in the nation, as well as the highest sustained harvest on record in the White Tailed world. Now is the time to book your deer or hog hunt. Go online, at cedarknoll.com and experience a true South Carolina low country deer or hog hunt. 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 time’s past, can still be experienced today. Welcome back to the show folks. After a great night’s sleep, fried chicken dinner, I’ll tell ya what, a hog hunt last night over at Cedar Knoll Hunting Lodge. I’ll tell ya what, I got two guys today that, well Hayward Simmons, you know Hayward from previous years, he’s over here on my far left. He’s gonna be one of my wing men today, and then we’re over here doing a little quail hunting with a good friend of his, Jimmy Polk at Legacy Hunting. So, we’ve got the best of both worlds. As promised, a quail hunt down in Hampton, South Carolina, Cedar Knoll Hunting. I tell you what, they’ve got it so going on over here guys, I’m telling ya. I just want to thank you guys for taking the time to have us here. Hayward again, it’s always good to have you. My pleasure. My Pleasure. Now the good thing about this guy is, okay, the last time I was down here, I didn’t get him behind a bird dog, okay, and now, we’ve got him hooked up with you. Tell me just a little bit about what we’re gonna see this morning over here at the quail operation. Well we started this thing back in 2010, we gonna be huntin’ in about 30 year old pine trees with broom straw. It’s real nice, manicured so you can walk real good for these elderly people like some of us– [Hayward] There ya go, yeah, yeah, yeah. We do an early release program and put out and supplement all during the year, so we gonna see probably a lot of birds, and have a real good time. And I hope they gonna fly real good. Guys, I’ll tell you what man– Ready to go kill a bird? I’m ready to go kill a bird, okay, and I don’t want you out here to embarrass me. I promise I won’t. Okay, alright man, let’s go to it guys, thank you. All right Hayward. [Jimmy] As I was lookin’ here so I’d say the birds are in between. Y’all wanna come on up just a little more here. We gotta get you close he’s shootin his little small, Hayward, he’s already at a disadvantage with little gun now. [Bob] Now I can see, this is gonna be a tough crowd this morning. [Hayward] Yes sir. [Bob] Don’t be too hard on me Hayward. [Hayward] Naw. [Jimmy] Other people behind, everybody ready? Go buddy, find ’em Blue, find ’em. [Bob] Now we got little Blue. I don’t believe they have Blue. [Bob] We fixin’ to find ’em. [Jimmy] Where they at Blue? Oh, they here? [Bob] Oh yeah. [Bob] I got my two. [Hayward] I didnt’ get mine. I winged ’em both. [Bob] Alright. I got my two, Hayward. [Hayward] Here I am, at a disadvantage already. [Bob] I’m working on it. [Bob] That is a beautiful covey rise right there now. [Jimmy] He was bragging on you, look what happened [Bob] Well, I know. [Hayward] Yup. Outta practice [Bob] Hayward, that’s some beautiful points right there. [Hayward] Yes sir. [Jimmy] Find ’em, find em’ Blue [Bob] Here comes Blue. [Jimmy] Find ’em Blue; they’re here. [Bob] Look at Blue. I tell you what, he wears me out just looking at him. Look at him! [Jimmy] He wears me out too. [Bob] Mhmmm [Hayward] I think that’s what’s distracting him, oh– [Bob] Two down. I got my two! [Hayward] Man over here is showing me off. I don’t know what this fellow over here is doing. [Hayward] No, I just shot one. [Bob] Now wait a minute– [Hayward] I walked a little more Blue. [Bob] Come here now guys. What uh– You know what Jimmy? [Jimmy] I think you better load up. Yeah man, come here now. [Bob] Wait a minute, I know you– -Bird! [Bob] Come Come here Hayward We, well we just need a– You need a hug You know, that’s what it is. Birds! You know it. That’s what it is. Look at ’em, they’re still getting up. What have I gotta say? You know though guys, I will tell ya I love quail hunting and, I love going to great places to hunt. And obviously, this is one of the best. Hey yes to dog working and the hard time I give people is so much fun. Well but you know, what folks don’t understand who really don’t quail hunt that much, it’s the, it’s this fellowship Sure Oh yes. This, I just tell ya, I can’t explain to people sometimes. They watch the show, and they see me laughing and having a good time, but they need to experience it. Sure And, you know from Cedar Knoll now here, to Legacy Hunting, you guys have a great relationship and partnership. That’s what’s so special. It is. It’s great that we can have that. We started off, we were riding horses at Hayward’s place. We knew each other for a long time. My wife loves to ride horses, and riding horses, then it, we started this business. He called me and he said, “Yeah..” and so ever since then, it’s been a good relationship. I send him clients; he sends me clients. We’re working together Well listen, I’ll tell you what, Bo, and there’s birds still flying out there. Yes sir Don’t get discouraged. All of mine are still flying [Narrator] Legacy Hunting Shooting Preserve in Hampton, South Carolina offers traditional quail hunting, in the South Carolina low-country. Legacy Hunting, in consultation with wildlife experts, manages a diverse property. If you’re looking for a new quail hunting destination or wanna introduce new hunters to the pleasures of quail hunting, then visit legacyhunting.com Legacy Hunting is proud to carry on our father’s legacy of hunting traditions. Good times with friends and family. While walking behind some of the best bird dogs you will find anywhere in the country. Go online and book your trip today. [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 this week folks, we’re in Murrell’s Inlet, South Carolina at a beautiful, Wicked Tuna restaurant right here along the coast. And, joining me today, and I tell ya, It’s a pleasure to have him, is the executive chef here at Wicked Tuna, it is Patrick Fowler. And, I tell you what, Patrick man it’s great to meet ya. Great to have on the show, my friend. Thank you, thank you. Well listen, staple, this is what you guys do here at the Wicked Tuna. Yes sir it is. Alright. We uh, well right now we have our American Hog Snapper, caught right off the coast of South Carolina. Wow. We’re just gonna cook it over some root veg, it’s all grown here around the coast, and we are just going to cook it up. Alright man, well let’s get started. I can’t wait. I’ll tell you what, I love snapper. Okay so, two filets, gonna salt it up a little bit. Put a little olive oil in there. Okay, yeah there you go. Little bit of butter, Give it a nice, Ahhh yeah. good crust in there. Gotta let it slip and slide around there a little bit. Yes sir. Now how long are you gonna let this sear for? Ah, we’ll sear it both sides, about three to four minutes. [Bob] Okay. And, it will be ready to go. [Bob] Oh wow, that’s awesome. And then so, you know when ya cook fish, and you know most of you executive chefs tell me, don’t overcook it. Don’t overcook it. So when you guys are preparing it for the restaurant, say I came in to order it, it’s the same? Yes sir, every time. What we like to do is, we dust it a little bit in a flour, and what that does is, it keeps the moisture in it so it’s nice and fresh and juicy. So when you actually bite into it, it’s not dry. There you go. Yeah, nothing’s worse than dry meat. Nothing [Bob] Okay. We’re gonna flip that over. [Bob] Patrick, here at the Wicked Tuna man, I tell you what, you guys do fish right. Yes sir. Alright, we’re gonna go ahead and start plating. Right here, I have a mixture of our root veg. We have fingerling potatoes, butternut squash, sweet potato, and a little bit of cauliflower. We’re roasting ’em off in some seasoning. [Bob] Oh wow. [Patrick] And then, we are just going to plate this right here. [Bob] Okay. [Patrick] Just like that. We’re gonna take this, this beautiful Hog Snapper, we’re gonna put it right here on the plate. We’re gonna garnish it with a little bit of lemon, garlic cream. [Bob] Oh wow! Mmmm. Man, that looks wonderful. [Patrick] And just because you always eat with your eyes first, [Bob] There you go. We’ll add a little but of greenery to it. Oh wow There it is. There you go. Wow, Hog Snapper, Wicked Tuna. My friend, thank you so much for being a guest this week. Right here Thanks for having me. Beautiful restaurant. Folks listen, the next time you are in Murrell’s Inlet stop on by the Wicked Tuna right here. This guy, and all his staff, will cook you up a meal you will never forget. 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 yourself. We’ll see you right back here again next week, on another great recipe on the Sportsman’s Table. Mmmm! 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. 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. [Jimmy] You all ready? [Hayward] I don’t know [Bob] You all ready Hayward? [Hayward] I don’t know, I’m not sure. I’m not going to make any promises. [Bob] I can see right now. Hayward’s trying to get me behind trees. I don’t know what that’s all about. Uh, I had no shot on that one in the back. And, I will not turn around and do it from the rear. Cause there’s too many people in the rear with a gear. [Jimmy] Yup. Find ’em Blue. [Bob] There may be some more in there. [Jimmy] Come on, Blue! Come on little buddy. [Bob]Oh, there we go. [Hayward] That’s cute right there. [Bob] Wait a minute, that’s got Hayward written all over it. [Jimmy] He’s going back in there. [Bob] Nice shot. [Jimmy] Better be ready! [Jimmy] They knew it was coming already. [Bob] Oh my goodness. [Jimmy]Come on, Blue! [Bob] Well… [Jimmy] I knew you was gonna get ’em Blue. [Hayward] Still got that bird buddy. [Bob] He got ’em. [Hayward] He ain’t done yet. Is there more in there buddy? [Jimmy] Blue, come here little buddy. Oh, drop. Drop! [Bob] There we go. [Jimmy] Is that it, anything else in there? [Bob] Nope, that’s it. [Jimmy] That all there is buddy? [Bob] Oh! [Jimmy] Ya killed a tree Hayward. [Bob] Wooooo [Hayward] Swear to god. [Jimmy] Do you see that Hayward? [Hayward] Where’d they go? This ain’t Bob’s first rodeo. [Jimmy] Look here little buddy. Bring that bird back! [Bob] Oh man now that’s special bird right there. Let’s see that, would you? Oh man! Really special bird right there, through the trees. [Jimmy] Through the trees! [Bob] Yeah man! [Jimmy] Make me look good Blue. [Bob] Blue’ll do it. [Jimmy] Bring it down a ways Blue. That’s right, come around. Come here by There you go, get him. Get him, where’s he at? Where’s he at Blue? [Bob] Blue’ll find him. [Jimmy] Tired of watching you, Blue. [Bob] I’m telling you, he’s a looking. There he goes! Take ’em Hayward! [Hayward] Dang! [Bob] Mmmm…. [Jimmy] Blue, I’m sorry baby. That’s all you can say when stuff like that happens. [Hayward] That’s embarrassing. [Bob] Come here boys. Come here boys. Now wait a minute, I wanna take just a pause for the cause here. You wanna hook up Blue. [Jimmy] Come here little buddy. You know he’ll give up Well you know, I’ll tell ya You know hunting behind pointing dogs is so special, but I tell ya, when you’re using a flusher, like this okay, and you don’t see that rarely up out of Georgia. And you guys have taken that technique, and I’ll tell you what Blue, I know buddy, tell you what, anytime they ain’t treating you well and you wanna come on up to Blythewood, we’ll take ya up there buddy. You know, that’s one of the special things, A lot of guys don’t understand. When you’re doing pre-released birds, then you’re doing supplementation. This is very key. Not only for safety, but it just makes the excitement much, much better. Yeah. You know I’ve hunted years ago, guys were kicking up the birds, and swatting ’em with this and that. But, you have really done a very very good job here Jimmy. I uh, we started off like that with four flush dogs. When I find out how a flush dog works, I wouldn’t take nothing, nothing but a flush dog. I have a lab that actually worked until this year. A yellow lab, she’s eight years old. She’s probably picked up 2,000 quail Oh my goodness. And ducks, unbelievable When little boy Blue come along, he gives her a break, but little boy Blue on an average day, he has to rest for about an hour or so. [Bob] I’m telling you. One of my friends calls him the dog with no legs, cause he really has to work hard. Well now, Hayward listen, when guys come down and gals come, course, one of the great things about Cedar Knoll is you also offer the equestrian trails and all of that too. So folks can bring their Airstream, you’ve got an RV park. Right I mean, what is the capacity of the lodge, and just how many folks can you hunt normally during a hog and a deer season. We only take about ten hunters at a time. [Bob] Okay. Just, you know, to maintain a good experience for the group that’s there. And then, uh, we do trail rides when we’re not deer hunting or hog hunting. And we have a campground capacity of 150 trailers. [Bob] Oh wow. So we can take a pretty good size crowd. Well and one of the other things that’s so good about Cedar Knoll too, matter fact it’s become a winter location for a lot of field trial and dog trainers as well, which is very very special. You’ve got about sixty dogs over there right now with guys out of New York and the upstate where it’s just too cold. And then of course, you got this guy over here doing the bird operation. That’s what’s so special here. So if folks wanna, and I know they are gonna go to Bob’s Top 16 and they’re gonna come to Cedar Knoll. But, if folks wanna get a hold of you and Anthony and all the guys over at your place, how can they do that? They can go to cedarknoll.com And the phone number and email address are right on the website there. Okay Check out all the information or go to our Facebook page South Carolina Outfitters, Cedar Knoll. There you go, well now, Legacy Hunting, tell everybody they wanna come over here and do a beautiful quail hunt. Yes sir. Okay, and then stop off and do the hog hunt. Do the hog hunt. We can make it happen for both ways. Ours is the same thing, www.legacyhunting.com Facebook page is Legacy Hunting. [Jimmy] Well that was all Blue. [Bob] There he is! [Hayward] Birds! Birds! Birds! There he goes! [Bob] Aw, got him– I got one! They all went your way over there Hayward. [Hayward] I didn’t do any good with ’em. [Bob] Well, I got one. [Hayward] Too many of ’em [Jimmy] Blue, you got to watch the man on the left son. The man on the right don’t give you no worries. [Hayward] Good job Pete, bring it here. Pete, bring it here baby. [Bob] Oh, here we go! [Jimmy] Alright Hayward! [Bob] Oh, there he goes Hayward. [Hayward] Nah, nope, all Bob’s. [Jimmy] There you go! [Hayward] Bob’s giving lessons today. I’m just taking lessons. [Jimmy] Y’all know that safety let us know, he went straight up with that gun. [Hayward] Clear– [Hayward] I can even get over it. [Hayward] I can’t hardly stand up this — You know, you know Hayward you’re mind was thinking right, but the rest of it wasn’t working. [Hayward] That’s right. Well folks listen, we’ve had a great time down here in Hampton, South Carolina today and Allendale. Cedar Knoll Hunting Lodge again, and legacyhunting.com just on to Bob’s Top 16, and go down and just see exactly for yourself what great hog hunting, deer hunting, and a quail operation these two guys have put together. They’ve teamed up. And, if you like to ride horses, bring your horses on down to Hayward Simmons’ place. Him and Donna will be standing there waving at you when you come in the gate. Well folks, 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 right back here again next week, on another episode of Bob Redfern’s Outdoor magazine. Alright Hayward, go on and do it again Bo, we got no more birds out here. Yes sir. Ah alright then. They’re really flying well. Ah they are man, I’m telling you. I haven’t had a rough — You’ve been…
Bob is duck hunting in Ellerbe, North Carolina, at DeWitt’s Outdoor Sports. Joining Bob, will be the owner of DeWitt’s Outdoors, Chris DeWitt. Also, on The Sportsman’s Table, we will feature a South Carolina certified recipe featuring duck! This show is all for the duck hunter, from hunting, to preparing it!
In this weeks episode, Bob heads to Sylvester, Georgia and Southern Woods Plantation for some great southern Georgia quail hunting. Joining Bob on this hunt are S.C. Representative Brian White, Buddy Jennings and guide B.J. McKennon. And on the Sportsman’s Table, Bob’s in Murrells Inlet, South Carolina at Wicked Tuna Restaurant with Ed Drombroski, owner of Lee’s Farmers Market. He’s got a South Carolina certified shrimp recipe.
[Announcer] On this week’s Bob Redfern’s Outdoor Magazine, Bob heads to Sylvester, Georgia to Southern Woods Plantation for some great southern Georgia quail hunting. And on this week’s Sportsman’s Table, we feature a South Carolina certified shrimp recipe. All this and a whole lot more, and it begins all right now. Well folks welcome to our show, we’re back in south Georgia, Sylvester, here at Southern Woods Plantation and I’ve got a great group of wing men. I’ve got our guide here today. Let me introduce all of these guys that are going to be with us today. I’ve got, Representative Brian White from Anderson, South Carolina. He’s going to join me as a wing man. I’ve got a good friend of mine, I know he’s been on the show, both these guys have, but its been a while since I had them over at Birdog. Buddy Jennings, the former director of the Parks Rec and Tourism agency in South Carolina. And then our guide extraordinaire today, BJ McKennon from right down here in Sylvester, Georgia. We’ve got a great show lined up for you, we’ve got some great bird dogs that are going to be hitting the ground today. Southern Woods Plantation, log on to bobredfern.com Go to my top 16 and if you want to come to paradise where there are birds flying and a great place to stay, Benji Deloach and all the staff down here would love to have you come. Guys, I’m ready to shoot some birds. Let’s do it. Me too. Alright man, lets do it. Alright. Alright guys, get after em. [Brian] There goes Buddy. [Bob] Buddy your namesakes on the back. [Brian] Alright. [Bob] Rudy is ready, Kate’s ready. Go bird. Hey, nice shot Brian, nice shot! That’s a beautiful covey rise right there. I’m tellin’ ya. Yeah. Gave them some more, get ready boys. [Bob] Mm, no. Oh. [Brian] Alright Buddy, both of you. [Bob] Alright Rudy. Whoo! Nicely done boys, nicely done. What a covey rise. [Brian] Holy moly. [Bob] Oh my goodness. Whoo! Wow! Mm, mm,mm. Ah, there we go, may have some more in there guys. Get re-loaded. [Brian] We’re ready. That Buddy’s good at retrievin’ [Bob] He’s got yours Brian. [BJ] Here, here Here [Bob] Oh goodness gracious [Brian] That was a beautiful rise right there now. [BJ] Hey, come here buddy, whoa, whoa. [Brian] Mm, mm, mm. That was wonderful. [Buddy] No it wasn’t too good. Hey you want some advice? Seriously, try closing just one eye. Don’t close both eyes. [Bob] Oh my goodness. BJ come here. Come here just a second. I want the folks out there to understand what it’s like being a guide on a major plantation like this, real quick. I mean I know it’s got to be stressful for you, because you guys have go so many clients that are coming through here. Yeah, some days it is. Most of the people, I say 95% of the people we have, are… You know, some what experienced gun havers, maybe not hunters, but they’ve handled guns. We get a few every once in a while that are new and we have to kind of help them along. But for the most part, I say 95% of people truly appreciate what the guide is trying to do for them. Yeah. Every once in a while you get some that have no idea, really, they have no idea when they leave. You’re exactly right… For the most part most of them, most of the people that come here you know, have bird hunted before and you want them to have a good experience because, you want them to come back. Absolutely. You know when they come back everybody wins. Well and you know the good thing too about coming down to Southern Woods is, you guys all 16 of you guides down here take the time. Even for the novice and the ones that don’t get out, you take the time to coach, teach, and mentor them and get them back up to speed again so they can enjoy… Well we want them to have a good time, we want em to come back. [Bob] Yeah. Well Rudy, there have got to be more birds where that came from. Alright bro lets get on it. Alright, find some quail. Alright come on Buddy! [Brian] Here Rudy. [Bob] Alright, Buddy’s got em, Kate’s got em, Rudy’s got em. Everybody’s on em. [Brian] Rudy get out of there. Come on Rudy here, not yet, whoa. Whoa no, not yet. Whoa, whoa. Okay. [Bob] Nice shot Buddy. [Brian] Nice shot. Nicely done Buddy. Nicely done. [Brian] Rudy, here. Well folks this is an offspring of Rudy. This cocker right here it belongs to BJ McKennon, our guide today. 14 weeks, he’s gonna be a future good one. But listen, we’ve got more great quail action coming, from Southern Woods Plantation in Sylvester, Georgia. And I tell you what, this is going to be a future dog right here. You gonna be a good one aint ya? Yeah ya are. Stay tuned. When we come back, more quail hunting from south Georgia. [Commentator] Bob Redfern’s Outdoor Magazine is brought to you today by Chevrolet, the official vehicle of Bob Redfern’s Outdoor Magazine. By the South Carolina Department of Agriculture, by South Carolina, it’s a matter of taste. By Pennington seed, the leader in outdoor forage products. By Browning, Browning the best there is. By South Carolina Embroidery and Screenprinting. And by Back Woods Quail Club, offering southern style hunting and an array of exciting and challenging clay target shooting sports. [Bob] Alright boys, boys are working! There we go Buddy, nice back up. Awesome. [Buddy] Whoa whoa. Hey it’s still pointed right here. [Bob] Yep, get ready, get re-loaded guys. [Buddy] Whoa, whoa [Brian] Good shot Buddy. [Bob] Drake is fetching em up! You know I’m kind of enjoying this from the bleachers here. Enjoying a little Southern Woods hospitality. There he goes Buddy. Whoa! [BJ] Yup! [Bob] You know there ain’t nothing worse than trying to ascertain to get around a tree. I’ll have to tell ya, that is tough. [BJ] Got a dead bird right here, let’s see what he is. [Bob] Alright. While we’re doing that guys, come on over here. [Brian] Shooting with an audience. [Bob] Now I have to ask y’all… What do y’all think of Southern Woods so far, as the experience of coming down here? Buddy? I gotta tell ya it’s the … it’s the habitat is just fantastic, the food’s good, the lodging’s good and you can’t beat this guide. He is fantastic. This is a great place. I tell ya what, Brian, I tell ya what, that pork chop we had for supper last night, man! Good lord wasn’t that something? Wow! Put me to bed. Well you know as conservationists and sportsmen, you guys have done this all your life. I mean, to me, of course bird hunting is just something I love doing and I know you guys do too. Absolutely. Over the back of a great bird dog, and I know you’re partial to this new… I am. One down here, Buddy, too. And then you’ve got your own. I do. So, you know, I just think coming together the comradeship and all of that it’s just a great experience. It doesn’t get any better than this. I mean this is just beautiful, beautiful. I’m excited to be here. I’m excited to have you guys. I’m glad I’m a friend of Bob. Guys I’m telling ya. Absolutely. Man its awesome. Well I think there’s more out here, okay. I think I hear Drake, Jill. And the best dog they got, it’s named Buddy, look at that. That Buddy, there he goes. Alright men, lets go get some more. Nice Brian, nice, nice shot. [Brian] You said shoot it. [Bob] Nice chucker, whoo! Oh man. Wait a minute we got another point here, get reloaded. Get reloaded. [Brian] There’s that bonus bird. [Bob] I’m tellin’ ya. There you go, take him! [Brian] Ahh. There you go. [Bob] You got him, alright Buddy! [Brian] There you go Buddy. [Bob] Buddy takin up the rear! Alright. [BJ] Here’s a decoy, right here. Come here boss, come here boss. Here, here, here, here. Whoo, I’m tellin’ ya, a 747 hunt. Absolutely. Well, listen. As we get reset here with the dogs, let’s talk a little bit about the congressional sports and caucus. You’ve been a member a number of years and those things that are passionate for you, what does that really mean to you to be a part of that group of legislators? Well it’s a great organization Bob and its a bunch of legislators and the beauty of what we do is not about party. It’s about the Great Outdoors, it’s about, you know, the shooting sports, it’s about fishing, it’s just about preserving a way of life that this country was founded upon. It’s going out, it’s not only about taking game, it’s how to prepare it and how to be thankful for it and thanking the good Lord for one, giving us this great earth that we can go out and harvest these things. Some days you just don’t harvest anything, but, I mean, look where we are today. [Bob] Exactly. I mean this is just absolutely wonderful and it’s about access and preserving what we do have and making sure we have good natural resources and quality air and water and those types of things for the habitat, the things that we take. [Bob] Well the great thing for us as hunters and outdoors men is for legislators like you and the rest of the group that understand what this means to the rest of us out here across the… well not just in South Carolina, but across the country. Oh absolutely and currently we got 48 states. Hawaii and Rhode Island are the only two we don’t have, that we’re currently working on. Rhode Island, I hope we’re going to secure it this year. But anywhere you go and it’s just a great brother and sisterhood that we have. It’s male, female, Republican, Democrat. I mean, it is absolutely phenomenal. But when we get together the beauty of it is, the folks out there that are just so divided on politics and just hate politics and all these politicians. We never talk party, we talk about outdoors. We talk about hunting, fishing, taking of game, trapping, shooting sports you know. Make sure the kids that are coming up today in high school and show them the proper way to treat a fire arm, to respect it. And not these video games or things that we do but absolutely and try to pass that on. I mean, we had that fortune that our parents would pass that along and did different things, but we got to make sure that’s still there for those kids. Brian, thank you for all that you do man. You too. But, I tell you what behind these Brownings, man, listen I think there’s more birds out there. I’m thinking your Buddy’s on point over there. I tell ya, he is. Well lets go, lets go find them. Alright. [Commentator] Coming up we head to the Sportsman’s Table for another great South Carolina certified recipe, featuring fresh and locally grown South Carolina vegetables and South Carolina harvested shrimp. The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out of state, be sure to buy South Carolina grown meats, vegetables, and fruits. Make sure your food is South Carolina certified. It’s a matter of taste. Welcome folks for another Sportsman’s Table edition here. We are in beautiful Murrells Inlet, South Carolina at Wicked Tuna Restaurant and I tell ya what, Ed Dombrowski, he is the owner of Lee’s Farm here at beautiful Murrells Inlet. You’ve seen Ed on the show before. Hey, Drunkin’ Shrimp, you’ve gotta remember. Yeah, that’s right. We love havin’ Ed come back and here, we’re on location at Wicked Tuna. Ed.. Great to see you again Bob. Man, it’s good to see you. Thanks for having me again. Oh you’re welcome. What do you got for us today? Today we’re gonna do a little shrimp dish, Shrimp Scampi, but I’m gonna do a little bit more Mediterranean style. Typically, when you think Shrimp Scampi, it’s more like Italian. Here I’m gonna make it more Mediterranean Greek. We’re gonna add little bit of feta cheese. We’re gonna use zucchini, things like that. Oh wow, okay. Alright, so what we’re gonna do is we’re gonna get some oil and butter in the pan. There you go. Gotta get that sizzle goin’. Ah, butter. Oh, yeah. Gotta put the butter in. And, you know, the great thing too about these farms, you guys, it’s all about local South Carolina. Everything local. Excellent. The butter, everything. Shrimp is local. A lot of the produce that you see here we actually grow right at the market. Exactly So Well we got this goin’ here, I’m gonna throw some shallots. Gotta love those shallots Gotta have shallots. Gotta have shallots. Gotta have the garlic. Okay, I made these more like a sliver opposed to a mince. So they’ll get almost like little chips so they have a little texture to them. [Bob] Well then your breath would be… [Ed] Exactly, yeah exactly. Alright, I’m gonna throw a little bit oregano and thyme in it, which is, again that Mediterranean flavor. [Bob] Gosh, you just smell the flavor. Exactly. Now we’re gonna throw our shrimp in. Okay now, lot of folks will argue how long to cook the shrimp, okay. Very quick. Couple minutes, that’s all we wanna do. Is we wanna get ’em just pink. [Bob] Now from sight, is just where they start to turn red. [Ed] When they turn red, that’s what we wanna do. [Bob] Okay. Now instead of using pasta, ’cause a lot of people use pasta for scampis, I’m using zucchini and I spiraled it. Okay, so everything’s nice and fresh. [Bob] Ahh, okay. [Ed] Okay, so we’ll add that in there. [Bob] Oh, neat. [Ed] Okay. [Bob] Now that’s a first. [Ed] Yup. You know, a lot of people went to whole gluten free and stuff like that. [Bob] Yeah. [Ed] So we do that and again you’ll notice it’s all fresh South Carolina grown. Mix that around a little bit. [Bob] Now how long to you usually cook the zucchini. Again, just like shrimp, real quick. Just ’cause it’s real nice and thin. So it’s still gonna be crunchy. Exactly. Okay. I’m gonna throw a little bit more butter in there. Okay. Okay, now I’m gonna throw a little bit, crumble a little bit of feta cheese in there. Wow. Okay. A little bit of lemon zest. Okay. [Ed] Mix it around. [Bob] You know, that zucchini looks just like noodles. [Ed] It does. Alright. [Bob] And there we go, Scampi. Mm. Now it’s gonna be ready to plate. So what we’re gonna do here… put that up on there, like that and then we’re gonna finish it off with a little… Ahh, a little decoration. Little bit more decoration. Gotta have some color on there. Okay, a little bit of lemon zest. Lemon goes great [Bob] Oh yeah. with this. Little bit more feta. Who doesn’t like cheese. Yeah, there you go. Okay and then finish her off with a little bit of parsley. And there you have, you have a Mediterranean Shrimp Scampi. That is just fabulous. Look at there folks, another great recipe this week from Ed Dombrowski at Lee’s Farm, here at beautiful Murrells Inlet, South Carolina. I tell you what, I’ll let you hold that. I ain’t gonna shake your hand. No definitely not. Okay, now listen. I wanna thank you again for being a guest this week. And folks, remember, buy and eat local. It’s simply a matter of taste. Log on to certifiedscgrown.com and see what’s fresh on the menu for yourself. We’ll see you right back here again next week on another great recipe on the Sportsman’s Table. [Commentator] To find out more information on food that’s fresher and tastier go online to certifiedscgrown.com. Buy certified South Carolina grown products. It’s a matter of taste. Bob Redfern’s Outdoor Magazine brought to you today by The South Carolina Department of Natural Resources. Life’s just better outdoors. By Berkley, catch more fish with Berkley’s fishing products. By Ranger Boats, still building legends one at a time. By Browning Ammunition, Browning, the best there is. And by Southern Woods Plantation, a place where the grandeur of time’s past can still be experienced today. [Brian] Look at that youngin’ Go get ’em Rock. [Buddy] Fourteen weeks. [Everyone] There he is. [Brian] You got him in the wing. [BJ] I don’t know. [Bob] It went across the road. [BJ] Rock, where’d he go. [Bob] Buddy’s got him. [Bob] Awe it’s Rock. Oh my goodness. Look at that dog. [Brian] There he is. [Bob] Well I’m here to tell ya that dog would look nice up in Little Mountain, South Carolina. [BJ] Y’all would kill it. [Bob] On Wieland Road. [Buddy] Pick him up, good boy. [Brian] Look at him. [Bob] Look at that. Awe, looky here. Ha, ha, ha, wow. [BJ] Bring him here. [Bob] Amazing, fourteen weeks? Can you imagine? Good boy. [Bob] Oh my goodness. [Brian] On point. Is there not anybody that ever not love a puppy. [Brian] I tell ya. [Bob] I’m tellin’ you right there, wow. Rock the man, fourteen weeks old [Brian] Alright Rock, time to work it boy. I would like to buy that dog as well. But I don’t whether we’re gonna get there or not. You’ll just have to stay tuned. [BJ] Alright Brian, you see all birds? [Brian] No I’ve been missing it. [Bob] Get ’em Brian, nice shot Brian. Nicely done. You had all the birds your way. [Brian] Yeah. [Bob] Nicely done. [Brian] Thank you. [BJ] Whoa, whoa. [Bob] Oo, look at that. Stopped on a dime. [BJ] Okay. [Brian] Buddy gonna back him up. [BJ] Whoa, whoa. Alright guys listen, we’ve spent a full day at Southern Woods Plantation and I asked you this morning, when we got in here, dinner was awesome, okay, y’all enjoyed the night stay, but tell me, after a full day of bird hunting here, what do you all think now. It’s awesome. I’ve never hunted South Georgia but I’d definitely tell everyone to come to Southern Woods Plantation. It is one blessed place and birds fly great and the people are fantastic here. Awesome. You just can’t believe the habitat. I mean, it’s the most beautiful, it’s like they used to hunt in the old days, you know, with pines and broom sage like this, it’s just unbelievable. Just doesn’t exist everywhere. Well my mission is almost complete, okay. I’ve got you guys both to shootin’ a Browning 410 and the 725 and so I know that’s gonna be in both Brian and your future, okay. We then have got you with a cocker puppy on the list, okay, and I know your wife is already on board with that, okay. And rock is awesome, I know. That was an exception this morning. It truly was, I mean, the first time that he actually flushed a bird and the first time he retrieved a bird, I shot the bird. So, I fell in love with him, right off. I mean, I keep going up on the price but so far he hadn’t decided to sell it. Tell ya, I know, we may have to do an alternate plan here, but the other thing that I got to work on here is I got to put Chevy’s in driveways and I gotta get one, you gotta get a new one, okay, and I gotta get one in Brian’s. Are we gonna make it? I think so. I’m gonna sell mine and I can buy yours. Okay, we can make that happen. And I’ll go buy it before he has to buy that dog ’cause the price will go up on that truck ’cause he’s gonna try to make up the difference to get that dog. There you go. And the price keeps going up on the dog ’cause you had him in your arms the day he put him on camera so he’s now a star. See, now he’s a T.V. star. That’s right. Oh my gosh guys. I just wanna tell ya both how appreciative I am and honored to have you guys as my wing men today on the show. That’s what our show’s about is showcasing guys like you that have that passion, who have grown up this. And I know, Brian, all the things that you do in the legislature both in the state of South Carolina and at the national level on the caucus, is just instrumental in preserving what we do. Buddy, you with your former directorship as the Director of Parks Rec. and Tourism, I mean, tourism, that’s your life and it still is. And both of you guys, it’s just been an honor and privileged to have both of you all. Oh, thank you so much for inviting us. Absolutely. We couldn’t have had a better day. We can’t have a better spokesman in South Carolina than you for the Great Outdoors, I mean, you televise and showcase what we have across this country and you’ve always been a friend of the outdoors whether it’s fishin’ or hunting and as far as the Association of Sportmen’s caucuses, you always do a fabulous job with helping us to promote our cause and teach folks the Great Outdoors is a wonderful place. Walk out the door and just experience what God created. You’re absolutely right and guys with that I’ll tell ya. Folks, as I always like to say, the outdoors is my passion. I know it is for these two guys. We will see you right back here again next week and we want the outdoors to be your passion too. Next week Bob Redfern’s Outdoor Magazine is gonna be somewhere around the country. We’ll see ya then.
This week Bob is duck hunting on the South and North Carolina border at Buchanan Shoals. Joining him is former NASCAR champion Terry Labonte. On the Sportsman’s Table, we have a great South Carolina-certified recipe that features South Carolina cod flounder and South Carolina-grown collards.
[Narrator] Coming up this week on Bob Redfern’s Outdoor Magazine, Bob is duck hunting on the South and North Carolina border. Joining him this week will be his guest, former NASCAR champion Terry Labonte. Also, on this week’s Sportsman’s Table, we feature a South Carolina-certified flounder recipe. All this and a whole lot more, and it all begins right now. Whoo! Beautiful right there. What I thought initially, he might’ve been a jake. Doubled up, doubled up. Ducks. Them are ducks. [Terry] They’re gonna be flyin’ everywhere. [Bob] I’m tellin’ ya. Oh my goodness. Whoo. [Terry] Just like it was yesterday when we come down– [Bob] Oh man, woo ha. Alright Terry, come on man. Let’s get our stuff. Get our guns, get out, get ready. Well folks, welcome to our show this week. I’ll tell ya what. You’ve seen this guy on our program before. None other than legendary NASCAR champion Terry Labonte. You know Terry, I’ll tell ya. Now the last time I had you down here, we were poppin’ some quail. We were, that’s right. This time folks, we’re gonna go out, and we’re gonna see if we can’t down a mallard or two. It’s duck season here at Buchanan Shoals up in North Carolina and we’re not very far from Terry’s home. Not very far from the racetrack either. We’re not far, yeah. It’s a great location here, so it oughta be a good afternoon. Now listen, do you get to hunt ducks that often? No I don’t. This is probably only about the third time I’ve ever gone duck huntin’. You know, it’s awesome. I tell ya. I just love it. I don’t get to do it very often either. It oughta be good. The weather’s good. I think there’s a lotta ducks down here so I’m lookin’ forward to it. Well, I know they move very quick, so I just don’t want ya… Are they quicker than quail? Eh, nah. Well maybe. They’re bigger, though. Well listen, I really appreciate you bein’ on our show this week. Hey folks, listen. NASCAR champion Terry Labonte right here, in the duck blind with Bob RedFern. Listen, on this week’s show… Man, we’ve just got some great action for ya. Great recipe in the kitchen. It’s just gonna be great. Now, gotta get our gear. Let’s head on out, huh? Let’s go. Alright. Hello Daisy. Thank ya. Hi Daisy, hi girl. How are ya? Yeah, yeah. Alright. Duck huntin’ folks, right here. Terry Labonte. Doesn’t get any better than that Jason Kiker. He’s on the calls, and Daisy’s gonna do all the retrievin’ for us. Y’know man, I tell ya what. It’s a pleasure to be with ya. My pleasure. Now, the only thing is, these are a little bit bigger than them quails, so they’re not gonna be as hard to hit, I hope. That’s good. -That’s good. ‘Cause those quail down here are fast. Yeah man. A’ight. Take him. Nicely done. Nicely done. Woohoo! That’s what I’m talkin’ about, huh? Yeah. [Terry] I hit that first one. Yeah, tell it. But he kind of, he still– [Bob] You know what it was Terry? It was the mojo duck. It was a mojo– It was a mojo. That’s what brought him in here? Yeah. Well, there’s one hen. There’s some more upcomin’. Nice shot, Terry. Nice shot, Terry. Woohoohoohoo, whoo! That deserves a, bump one out man. That was a good shot. Wow. [Man] A great shot. [Bob] That was a great shot. That’s my partner right there. Terry Labonte, huh? I’ll tell ya, that’s my partner. A’ight Daisy. Gah. They’re smokin’. Okay folks, at our behalf, okay, and Terry aint’ gonna say a word, them things are, we’ve got about 20 mile per hour winds out here so when them ducks get behind, I mean it’s almost like the wind’s pushin’ their tail, huh? And you ain’t sayin’ nothin’. No I’m just missin’ it. [Bob] Here they come, comin’ at ya bud. Can you get him? Get him, get it, get it. There we go. Alright, one outta two ain’t bad. Yeah, he’s down. Whoo! Let me tell ya somethin’. He was right in the sun– They didn’t know what they were gonna do. No, I know. He was right in the sun. Yeah, right there, yeah, I know. Here’s another one. Every good duck hunter’s gotta have an excuse. Yeah, yeah. Well I picked it up from my other duck hunt. You picked up some tips. Yeah, yes. Make a list of excuses. So when the car ain’t runnin’ right or you ain’t got it adjusted right, there’s always gotta be somethin’ wrong. Oh yeah, yeah. It ain’t the driver. No, no. Alright, yep. There’s two of ’em out. Oh crap. He come runnin’ from behind us. Here, here, here. [Narrator] Stay tuned for more Bob Redfern’s Outdoor Magazine, as we have more duck hunting from the Carolinas. Bob Redfern’s Outdoor Magazine is brought to you today by Chevrolet, the official vehicle of Bob Redfern’s Outdoor Magazine. By the South Carolina Department of Agriculture. Buy South Carolina. It’s a matter of taste. By Pennington Seed, the leader in outdoor forage products. By Browning. Browning, the best there is. And by South Carolina Embroidery and Screenprinting. [Bob] Nice shot, Terry. Alright, yeah man. Woohoo. Now that’s what I’m talkin’ about. You a mean machine with a shotgun, huh? That’s good to go. Whoo, yeah! Plus your hands are cold. You wanna borrow my glove? Nah, I’m good. That was a good shot. Awesome shot. I didn’t think that thing would come this way. Plus, what a good shot, the camera over the shoulder. We couldn’t make it any better than that. Yeah, there you go. See? You get all that? Yeah, I thought that bird’s gonna– I know. That thing was right on the deck. I mean, I’ll bet it wasn’t… Well, you know, when the wind’s blowin’ like this, these birds want to go down, period. I mean, they’re comin’ outta the river over there behind us. They’re tryin’ to get in here before this weather comes in. There’s Daisy. Oh yeah. Let’s see it, though. Yeah. Oh, nice. Nice drake mallard, yeah. There we go. Mm hmm, okay. That’ll be on your grill this summer, Terry. Thanks to Daisy goin’ and gettin’ it. Thanks to Daisy, that’s right. Yeah, I’d hate to think we had to wade out there and get him. Yeah, I know. That would be ugly today. Here they come. Gah, we may have done that one too early. Oh well. Terry, you can’t get every one of ’em, you know? [Terry] I know it. [Bob] They were comin’ at us, too. You know Terry, as we’re waitin’ on the next wave of ducks here, okay, I wanna tell you somethin’. This guy can shoot. Amongst other things. Listen, I know you’ve got land and a ranch in Texas that really is your passion down there, but tell all the folks out there what you do in the fall and the winter, because you’re a big deer hunter. Oh, I love deer huntin’. I wouldn’t call myself a big deer hunter. I think I like lookin’ at ’em more than I do huntin’ ’em, but we have a place down there and it’s a lot of fun. I really enjoy goin’ down there and we’ve really tried to manage everything on the ranch as best we could. That’s kinda my passion, I guess. I really enjoy doin’ that. Love the outdoors. Just nothin’ gets you more excited than seein’ a really nice big whitetail. What’s the biggest buck Boone and Crockett size that you’ve taken since you’ve retired? I’m in the 170’s, I guess. You don’t see those every day. A lot of people say that they have a lot of ’em, but on our place you don’t see ’em every day, that’s for sure. You know, a lot of folks don’t get the opportunity to even, let alone shoot one or to even see one. I love lookin’ at ’em. That’s what I enjoy doin’ durin’ the winter and goin’ down there and spendin’ five or six weeks at a time and gettin’ up and goin’ out deer huntin’ every mornin’ and every afternoon. Just seein’ what you can see, y’know? Well do you get your brother Bobby out to join ya every once in a while? Yeah, he does. He certainly does. He comes out there and his son Tyler really enjoys it, and he is our varmint expert. Yeah, if you have any extra bobcats or coyotes you wanna get rid of, he’s the man on that. He puts a hurtin’ on ’em, but he enjoys varmint huntin’ and of course we’ve got plenty of hogs down there in south Texas and they’re fun to hunt, too. Well, I tell ya what. It’s always a pleasure to be with ya, and I’m just kinda glad that I get to share the opportunity to do a little quail huntin’, a little duck huntin’ at least. and of course we’ve got some birds in the background there. Hey, again, this guy can shoot. He knows what he’s doing, not only behind a race car, but he know behind a shotgun. Listen, I tell ya what, that ol’ wind’s blowin’. It is cold. Daisy says, “Shoot me down another duck.” [Narrator] Stay tuned after commercial break. We head to the Sportsman’s Table for a great South Carolina-certified recipe that features South Carolina cod flounder and South Carolina-grown collards. The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out of state, be sure to buy South Carolina-grown meats, vegetables and fruits. Make sure your food is South Carolina-certified. It’s a matter of taste. Welcome to the Sportsman’s Table. This week we are at beautiful Murrells Inlet, South Carolina. Wicked Tuna restaurant, right here along the coast. It’s a beautiful, beautiful place to come, and my guest chef today is chef instructor Tom Mullally with grand Strand Catering, right here in Myrtle Beach. Tom. Bob, always a pleasure. Well it’s a pleasure to have you as well. You know, Strand Catering is just a great thing you do, 15 years. But I think you provide so much great food for everybody. What do you got for us this week? We’re goin’ local all the way, Bob, how we always do. We’re at Wicked Tuna, so we’ve got the ocean there in front of us. We need to do some fresh, local flounder. Oh wow. Quick sear. Okay. You know, Tom– No bland food allowed? Folks all over the country watch our show and they love these recipes you guys do, and we love certified SC-grown produce and local stuff but, if they’re not along the east coast, can they substitute this fish? Oh definitely. Definitely. Any personal preference. Grouper, red snapper. Up north, haddock, cod. Whatever your personal preference may be. That’s what I love about food, Bob. It’s just endless. You bet. Dependin’ on where you’re at, dependin’ on product availability, you can put somethin’ together. So as our fresh, local flounder’s searing, I’m gonna start our plate. Okay. Local greens here. This is actually local kale from one of our farmers. Us chefs have a deep respect for farmers and fisherman. Where would we be without ’em? [Bob] There ya go. [Tom] A little red island peas here. A little carrot, celery and onion in there. In order to be a chef, you have to be a chemist. You have to coincide those flavors together. That’s what we do. This is local South Carolina rice. That’s a rice cake. Okay. Alright, our flounder’s searing nicely. Nice little golden brown action on there. [Bob] And you know, one of the things that you guys like to stress out is don’t overcook the fish. [Tom] Correct. There’s nothin’ worse than dried piece of fish. [Bob] That’s true. [Tom] Nothin’ worse than that. Let’s give it a minute and we’ll be able to put it on our plate real soon. We’re gonna garnish it up. A little carrot here. Feed the eyes first, Bob. We’re gonna get a little color goin’. [Bob] Okay. [Tom] We’re gonna top it off with some fresh pickled, local peppers and shallots and we’re gonna drizzle a little basil sauce and our dish will be complete. Listen, here the sun’s shinin’, the ocean is right there, we’re at Wicked Tuna, I mean listen. Doesn’t get much better. Do you love your job or what? I do man. I love mine. I know. Gotta love what you’re doin’. Alright Bob, let’s finish our dish. [Bob] Oh wow. [Tom] Fresh, local flounder over our fresh, local greens, red island peas, rice cake, and we’re gonna hit it with a little basil oil right here. Oh wow. You guys have always got a… We like squirt bottles That’s right, it’s always a finish. That’s it. There you go. Wow. Mm. [Tom] Looks good enough to eat. [Bob] Yes sir, it does. [Tom] Top it off with a little fresh-squeezed lemon, and then after that we’re gonna hit it with some fresh, local pickled peppers and little shallots. Boom, our dish is complete. [Bob] Man, does that not make the meal? Make the day? Tom, always a pleasure having you on here. Folks, remember. Buy and eat local. It’s a matter of taste. Log on to certifiedscgrown.com and see for yourself what’s fresh on the menu. We’ll see you right back here gain next week on another recipe on the Sportsman’s Table. [Narrator] To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com. Buy certified South Carolina-grown products. It’s a matter of taste. Bob Redfern’s Outdoor Magazine, brought to you today by the South Carolina Department of Natural Resources. Life’s just better outdoors. By Shakespeare’s Ugly Stik GX2 rod. Ugly Stik, America’s strongest, most sensitive rod. By Ranger Boats. Still building legends, one at a time. By Browning Ammunition. Browning, the best there is. And by Southern Woods Plantation. A place where the grandeur of times past can still be experienced today. Chevrolet presents Bob’s Top 16 Outdoor Destination of the Week, a look at the best hunting and fishing destinations in the United States. Each week, Chevrolet will feature a new hunting or fishing destination in conjunction with Bob Redfern’s Outdoor Magazine, and Bob’s Top 16. It wasn’t always this way, but within a long cast of the nation’s capital flows a river holding one of America’s best bass populations. The Potomac River in the early 1970’s was polluted, but the river which forms the border of Virginia and Washington, D.C. was cleaned, and its vast population rebounded. Some veteran tournament bass anglers say the Potomac is as good as any bass water in the country. They put it on the same level as lakes like Guntersville in Alabama, Sam Rayburn in Texas, and Florida’s Okeechobee. While the Potomac isn’t trophy bass water, it regularly gives up five bass daily limits. On good days, fishermen report 50 bass catches, and biologists say the river bass population has increased 50% from just over a decade ago. And the fishing scenery is stunning. Anglers regularly cast for bass within site of the Lincoln Memorial and Washington Monument. Anglers often catch large bass in the Columbia Island yacht basin, home to the Pentagon. Large mouth and small mouth bass are landed within sight of the Watergate Hotel and the Kennedy Center for the Performing Arts. For information on fishing the Potomac, contact the Virginia Commission of Game and Inland Fisheries. Log on to www.dgif.virginia.gov for more information. For more destinations, be sure to visit bobredfern.com and click on Bob’s Top 16. And to get to your next destination, go online at chevy.com. Yep, he’s down there. [Terry] I think I wounded him. [Bob] I think you did. You did. Yeah, alright, woohoo. Yeah man. There’s still two high right there. Gonna get reloaded. Yep, they’re comin’ back. You see ’em high? [Terry] Yep, yeah, yeah, yeah. [Bob] Is Daisy back? Oh Daisy’s back. Is that the one I just got? Yeah. Nice. Nice drake mallard there. All right. You know the power of 20 gauge. You know Terry, I’m not a wimp, but lemme tell ya somethin’. I went to this new Winchester SX3 Waterfowl 20. Man, it’s good on the shoulder. Get him. Take him Terry. Outta range. I just couldn’t touch him. That one didn’t count. [Bob] I just couldn’t touch him. I tried. I tried to help ya out. [Terry] I shoulda put them 3 1/2’s in. [Bob] Yeah. Terry, let me get outta here first. The sun’s settin’, it’s cold, it’s time to go home. C’mon. Let’s go. Let’s go to the Ranger and get on back to the clubhouse. I think they got supper. Okay good, sounds good. Yeah man. Plus, we got our limits. Jason and Daisy have done their business. I tell ya what, this water is cold. Yes it is. Whoo! I can tell the rest of ’em ain’t got their limits. Listen Terry, I gotta thank you. It’s so much of a pleasure to have you here at Buchanan Shoals. Folks, I tell ya what. NASCAR champion Terry Labonte right here. Bob Redfern’s Outdoor Magazine. It don’t get any better than that. Get him in a duck blind, get behind a over and under shotgun shootin’ quail. Listen, it is always a pleasure. Thank you so much for bein’ on the show. My pleasure. I enjoyed it. Until next year. You comin’ back? We’ll do it again. Alright, let’s go to the truck. Come on man. [Narrator] Be sure to catch more of Bob Redfern’s Outdoor Magazine by visiting online at bobredfern.com. Go to Bob’s Top 16 and plan your next outdoor adventure with the same outfitters you see on the show each and every week. Looking for cooking ideas for your next meal? Then be sure to visit the Sportsman’s Table and see all the new and past recipes from some of the best chefs in the southeast. If you missed an episode or just want to look at a past show, cooking episodes or special features, then become a subscriber of Bob Redfern’s Outdoor Magazine’s YouTube channel. Stay connected online with Bob Redfern’s Outdoor Magazine at bobredfern.com.