Bob is on Lake Hartwell SC for some striper fishing with Shad Slinger fishing charters.
Tag Archives: South Carolina
Lake Hartwell Stripers
Bob heads to Clemson, South Carolina to striper fish in Lake Hartwell. Joining Bob is Captain Nathan Key with Shad Slingers Fishing Charters to help Bob put on some early spring hybrid stripers. Also on this week’s Sportsman’s Table we feature a great appetizer for your next get-together. It’s a South Carolina certified shrimp toast recipe.
Georgetown Reef Donkeys
Bob heads offshore from Georgetown, SC with long time friend and guide, Tommy Scarborough of Georgetown Coastal Adventures. Plus, check out this weeks recipe, Shrimp and Basil Pizza!
Santee Catfishing
Bob is back at Santee, SC doing some catfishing! Along for the trip are his special guests SC State Senator, Larry Grooms and Buddy Jennings. They talk about how this great fishing did not come by accident. Hosting the trip is Doug Allen of Doug’s Guide Service.
Georgetown Redfishing 2020
Bob goes to Georgetown, South Carolina to do some early summer redfishing. Joining Bob will be longtime Georgetown, South Carolina guide and friend Captain Tommy Scarborough with Georgetown Coastal Adventures.
Full Transcript
Narrator: On this week’s Bob Redfern’s Outdoor Magazine, Bob heads off the coast of South Carolina to Georgetown, South Carolina, to do some summer redfishing. Joining Bob will long-time guide and friend, Tommy Scarborough, with Georgetown Coastal Adventures Guide Service. And on this week’s sportsman’s table, we feature a South Carolina certified beer poacher fish taco recipe. All this and a whole lot more and it begins right now.
Bob: Holly, man you look good behind that reel. You do not get to do that very often.
Tommy: No. It feels good.
Bob: It does feel good. Now I am telling you.
Tommy: It feels good. We have gotten to where we fish some of these spinning reels, I do not get to fish my reef as much as I used to.
Bob: There you go I am telling you. The beast maybe that is what you have on there is a beast. Folks, welcome to our show this week. I let my good friend Tommy Scarborough, with Georgetown Coastal Adventures, catch the first fish of the day. I would say it was his birthday, but it is not. It is just- It happened to be on his side of the boat.
Tommy: My rod, my fish.
Bob: There you go. Oh, man. We are back down in Georgetown, South Carolina, one of my favorite places to be and again with one of my great friends and Tommy.
Tommy: Not a big boy but just a nice solid redfish.
Bob: Get him man. Get him up here. I tell you what he is a…
Tommy: He is spunky.
Bob: Yeah, he is spunky. Come here now come on, come on, come on, come on, come on.
Tommy: You got him?
Bob: I think so.
Tommy: You want me get it, you got him?
Bob: No man I am doing this part, hang on. I said I would man. Come here! Come here! Come here! You are not cooperating.
Tommy: Hello, male fish.
Bob: Oh yes this is not I am saying this morning. Nice black dot. I will let you remove the hook, there you go. It is a beautiful day.
Tommy: Certified hook date of job.
Bob: It is a beautiful day. Are you gonna hold him come on man, hold him. Put your rod down.
Tommy: Hold me a fish. Got to put my had behind his tail. I always tell people, do not grab them like that!
Bob: Yes. There you go.
Tommy: South Carolina spot tail bass, you have to be able to see that polka-dot.
Bob: You know, you had the magic bait. See you later, mister reed.
Tommy: Thank goodness we got bait quick.
Bob: Now we did, I am telling you.
Tommy: In the old days it was hours at times before we got bait.
Bob: Here let me borrow the rag. Listen Tommy come up here and let us talk this a little bit about fishing, Georgetown… Tell all the folks out there – what can they expect to come and fish when they come down here with you.
Tommy: A whole lot of fun, a whole lot of fish. You know, we fish for everything – king mackarel, redfish, sharks… Summertime like this, people like to come in they like do a lot of shark fishing and that is the biggest, baddest boy around. People from inland, they love shark fish. People like us, we love redfish and king mackerel. You can catch anything there is a lot of tarpon around here, speckled trout, flounder, just depends on what you are after but we are basically a family-oriented company. We want mom and dad and two or three kids or dad and grandpa and four young ones take them out just have a good day of fishing. We do not have to be serious, of course you know, my love has always been fly-fishing but we can not all be that technical.
Bob: Well you know Tommy I tell you – you have a beautiful layout here on your Tidewater boat and all those folks over in Lexington that provide this for you so that is just a great opportunity for folks to come down and experience a great ride but the other thing is coming down to fish with you – it is a pleasure. So folks I just want to say this guy right here if you have not been fishing lately you need to come on down to Georgetown, South Carolina. Things are alive and well down here. Log on to bobredfern.com, and you will find on the top sixteen, you will find Tommy Scarborough and Georgetown Coastal Adventures. Can I have one, can I catch one?
Tommy: Your line is in the water, we will see but let me bait up and see if I can catch another one.
Bob: I may have a better chance with you being out of the water! Are you going to let me have this one again, Tommy?
Tommy: Sure! Okay man.
Bob: Here can pop.
Tommy: If I knew for sure it was a red, I would get it myself.
Bob: You know, I wonder why that you hesitated I know, see. It is either a ray, a shark, or a red.
Tommy: If I think it is a red, a shark, or an oyster toad, I am the most generous person you will ever find.
Bob: You are killing me man, you are killing me.
Tommy: Oh my goodness!
Bob: Listen, how many trips a day are you coming out of this summer?
Tommy: Well, I was going to ease into the summer and ease into the heat and I eased right into running eleven twelves trips a week. I am pretty much booked every day. One thing is, people getting out on short notice but boy there sure need to call time as they start thinking about coming to the beach, they need to go ahead and be calling, because all you good guides if they are worth us much anything, you need to call them in advance.
Bob: Well I mean that is always good practice, especially if you want to come fishing with a guy that knows what he is doing.
Tommy: Fish even love that may cut one going back and look out. Let us see what that fish looks like. If it is bigger than mine, I am not grabbing it.
Bob: Look at this. Well, I think he might be.
Tommy: He sort of looks like it, almost.
Bob: He does, he do not?
Tommy: Kindly saw.
Bob: He does.
Tommy: You are upsetting Bob. You are upsetting. Simmer down, fishy, simmer down. Boy, this Tidewater 24 is a beast.
Bob: It is. It is great to fishing.
Tommy: I have owned everything that floats just about and for the money you can not get much better than this right here.
Bob: Look at that! Oh, man. Awesome! You got him?
Tommy: Yes.
Narrator: Stay tuned! After commercial break, we head back to Georgetown, South Carolina for more fishing. Bob Redfern’s Outdoor Magazine is being brought to you today by these following sponsors: Chevrolet, the official vehicle of Bob Redfern’s Outdoor Magazine; by the South Carolina Agriculture Department, it is a matter of taste; By the Old 96 District of South Carolina, come discover the unexpected wonders; by South Carolina embroidery and screen printing, your source for all your promotional product needs; and by the city of Florence, South Carolina. Florence is full life, full forward.
Bob: I have lost two. Do you want me to move that one or is it okay?
Tommy: It might be okay I do not know. You might want to get it anyway Bob.
Bob: Alright, let me get it out this way.
Tommy: Go up here yes or where. I am burned hungry.
Bob: Where I am going to go that way. Got you. Oh, no, I have to go under here.
Tommy: Yep.
Bob: Alright, man. Get him, get him, get him. That was pretty good.
Tommy: Like Gump’s box of chocolates right there.
Bob: I am telling you.
Tommy: So men are out there, you do not know what you are going to get. Could be a shark, could be a stingray. Might be a big old tarpon. You just never know.
Bob: Sun is shining.
Tommy: Sun is out, a little sea breeze.
Bob: That is all it takes.
Tommy: Big old bend in this Abu rod. Hear that drag coming off of that beast reel, oh yes.
Bob: Plus, you just enjoy me getting wet.
Tommy: Yes I would hold red a lot on somebody else had to take these sharks home.
Bob: Yes I think you are right that one is a shark.
Tommy: Yes I see it when they hear, look, act like a little black-tip or something they come right up just smack to of…
Bob: That is okay.
Tommy: But you know we are not fishing for fame and glory – I am fishing for fun and that is what most us come for right there – we are addicted to the squeal of the reel. It is a darn stingray! Good God. Now I definitely know I should have given it to Bob.
Bob: I can not believe I missed that one. Bob you know, people across country come here on vacation who never seen these things enough and I have caught redfish after redfish and one of the kids or somebody catches one of these and they more excited over this than a thirty-pound redfish.
Bob: Yes I know. No kidding. You are right because they have never seen one.
Tommy: You want to take the rod now?
Bob: Yes I will look at you better handle that one I got it. Let me move back here.
Tommy: There you go. Have to just bring that stings grew up down.
Bob: I will let the captain do his stuff.
Tommy: Hey come here you. I have done my stuff I made him mad.
Bob: He is not happy, you are right look at him.
Tommy: Look at him, he can got to spit at you.
Bob: Yes look at him.
Bob: Show that war out.
Tommy: He knows you have been eating carrots. You want him fly?
Hey you got to save the hook. All right, you did it.
Narrator: Coming up next, we head to the City Center Market in Florence, South Carolina for a great fish and beer 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 or fruits. Make sure your food is South Carolina-certified. It is a matter of taste.
Bob: Joining me today in downtown Florence at the City Center Market kitchen here is chef Adam Silverman, with Downtown Southern Funk. We have a great recipe for you all. I will tell you what Adam, thanks for being a guest. I love fish and you love playing with your food here at Downtown Southern Funk. Well let us play with this one because I can not wait.
Adam: So this is a great recipe. You are out fishing with the buddies- We are located inside of Seminar Brewery. So we are going to do a beer poached wreckfish taco. Wreckfish was brought in from Merle’s Inlet Seafood, sourced locally through Maypop Farm, Darlington. So all I have done is bring some of the beer to a boil. Does not matter what kind of beer you use, you guys are fishing and drinking, throw one of the cans into a pot and get it boiling. So we are just going to cut some nice thin pieces of this wreckfish . It is absolutely beautiful.
Bob: It is. I mean it is a meaty fish.
Adam: Yes it is great for grilling, frying, roasting, sautéing…
Bob: So, with wreckfish- That is relatively new but a lot of you chefs know what that is. Normal it is snapper, grouper and that is–
Adam: Flounder. Okay so we are just going to take this and just put it straight into the–
Bob: Into the beer.
Adam: Beer.
Bob: Look at that. Alright Adam, we are heating up the tortillas.
Adam: That is right and we have combined our tomato, onion, garlic, peaches and hit it with a little lime juice and we actually do have a local source for citrus fruits. That is Stan Mckenzie, down in Lake City.
Bob: Oh great!
Adam: So we have a little peach salsa and so far we have spent about ten minutes. We are going to take just a little bit of this chilli garlic sauce and mix it into the mayonnaise. Just going to make a nice little…
Bob: Mayonnaise is my favorite thing. Mayonnaise makes everything good.
Adam: Absolutely.
Bob: And is got to be Duke’s.
Adam: Of course. So we are just going to grab some tongs, take our wreckfish, fall one apart, tender.
Bob: That is okay. Let me slide it out of the way so that the folks can see it, how about that. There you go. Well you know as natural as it would be I believe if I was dunked and cooked in beer I would be a little bit shaky too.
Adam: Tender too?
Bob: There you go.
Adam: Okay, I am going to put that to the side. We are going to take a little bit of some mixed greens that we got from local farmers, just chop that up a little bit.
Bob: It always amaze me how you guys do that without cutting your fingers.
Adam: We take a whole lot of time practicing and we get a whole lot of cuts in the meantime.
Bob: I bet you do.
Adam: So we are just going to put some of these greens on here, going to have a little bit of tomato…
Bob: Color is everything.
Adam: Absolutely.
Bob: Presentation. Who would have thought wreckfish tacos. Wow!
Adam: Some onion and we are going to top it off with some of our peach salsa.
Bob: Oh wow!
Adam: The nice thing about this you can make this peach salsa day before, chop up your lettuce and your tomatoes so while you are out there fishing and making tacos all you have to do is cook the fish and throw everything together.
Bob: Well it is a great idea because what you combine here is the sweet and the bitter together. Oh look at that?
Adam: A little bit of a zing on top–
Bob: Oh wow!
Adam: And there we go. We have got some beer poached wreckfish tacos.
Bob: Wreckfish tacos. Adam thank you so much for being a guest chef on the show today.
Adam: I appreciate you having me.
Bob: And folks when you are in the great state of South Carolina, stop on in to the city of Florence. This guy right here, Downtown Southern Funk, you need to be there. And, if you would like more great recipes you saw this week and you want to see what else is fresh on the menu, log on to certifiedscgrown.com and see for yourself. We will see you right back here again next week on another great recipe on The Sportsman’s Table.
Narrator: To find out more information on food that is fresher and tastier, go online @certifiedscgrown.com. Buy certified South Carolina-grown products. It is 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 is just better outdoors; Abu Garcia – Abu Garcia fish to win; By Southern Woods Plantation, offering the best in southern comforting quail hunting; And by Santee Cooper Country – discover the natural wonders of South Carolina’s great lakes.
Bob: Yes, I do believe you just got him.
Tommy: He is stroking it. So I say that other one is perfect, low fun-sized but all of a sudden old big daddy just slides in.
Bob: Here he comes.
Tommy: And what month are we in, Bob?
Bob: Oh, it is July. It is hot in the south. That is okay.
Tommy: You hear all these stories about all these places and redfish…
Bob: I know. Most people will tell you that you can not catch a redfish in the heat of the summer, but you can down here with Tommy Scarborough. Look at that!
Tommy: I like these little white rods.
Bob: I am telling you, that Veritas is an awesome, awesome rod. Now I put a Berkley Braid on there yesterday, I just re spool those things thorough beast. So a beast for a beast.
Tommy: I tell you that.
Bob: I tell you.
Tommy: Berkley come a long way with that braid. That is some good slick stuff right there. That is all I use on- Everything I have got is at Berkley Braid. You can not beat Berkley products.
Bob: Oh, my goodness!
Tommy: That is as good as it gets.
Bob: That is a good fish too.
Tommy: If he would come on this way.
Bob: Oh man!
Tommy: It has been a while since we got out here and had some fun Bob.
Bob: I am telling you, you know. We work too much.
Tommy: But you know what we are going to fall right back into it. Never miss a beat, just keep right on staking along.
Bob: Folks, I am telling you, Georgetown Coastal Adventures. If you have not been, it truly is an adventure. Oh my goodness, look at that.
Tommy: You will probably want to grab the leader and grab his tail, Bob.
Bob: I got you.
Tommy: Before I can get the net out at which out. I kind of love watching you that. That is the reason why- If you get a big one, I am just going to get the net out and scoop it.
Bob: You are killing me. Goodness, that is a nice fish. All right, come here. Do not do that. You are killing me. Come here, fish.
Tommy: If we ever do a bloopers section, we are going to have to put that on.
Bob: Oh, my gosh. That thing is a horse. All right man, we are going to have to get the pliers to get this one out or may just have to cut…
Tommy: Yes I have my hook remover right up here.
Bob: You get him, he is your fish. Man look at this you already got me all wet. Look at that oh man! Be careful now, be careful. Look at that. Folks that is Georgetown Coastal Adventures right there. Wow you did good, my friend.
Tommy: We are going to get her back. That is out baby-maker. There she goes. All happy.
Bob: See look at there. Just though of little faith.
Tommy: That is a good fish. That was a good fight, it was fun.
Bob: That was a good fight.
Tommy: Might just have to do that again.
Bob: I know. It was your turn, you were turning the barrel, you were trying to catch a tarpon.
Tommy: I am and I am still trying to catch a tarpon.
Bob: I am just trying to be a good mate. Plus I got my union card. Plus you never did give me my commodore, graduate to admiral card.
Tommy: Yes, I know.
Bob: Well. That is nuts. How do you expect me to get better if you do not promote me, folks again log on to bobredfern.com, go to Bob’s top sixteen and go to this guy’s web page, give him a call, log in and get a trip. You will not regret the opportunity to come down to Georgetown, South Carolina. You did good.
Tommy: That one wore me out. That wore us both out.
Bob: I know, I am telling you. Well, folks, that is our show this week from Georgetown, South Carolina, Georgetown Coastal Adventures. My good friend Tommy Scarborough- Tommy, I tell you what man. Before we do this last cast and then blast tell everybody about Georgetown Coastal Adventures really quick, why they have to come down here. I have to make sure they understand.
Tommy: Georgetown Coastal Adventures is nothing but pure family fun. We have had fun for years and that is what it is all about – catching fish, having fun. Captaintommy.com, 843-546-3543. Give me a call at the house, leave a message, when I get back from fishing, I will call you back.
Bob: There you go. Check Bob’s top sixteen on bobredfern.com, Tom will be there. And as I like to say Tommy, each and every week the outdoors is my passion, I want it to be yours too. We will see you next time. I have to catch another one.
Tommy: Get one more.
Bob: We cannot go yet.
Tommy: I went ahead and got a head start while you were talking.
Bob: I know you did. I am telling you.
Tommy: I did not have to close see I just go on and fish.
Bob. You are killing me man, you are killing me.
[end]
Santee Spring Stripers
Bob heads to Santee, South Carolina for some striper fishing with longtime guide Stevie Pack with Pack’s Landing. Also on this week’s show, we feature a new line of Berkley Power Baits. Then on the Sportsman’s Table, it’s a South Carolina certified crab cake recipe that you don’t want to miss.
Santee Stripers with Ricky Drose
Bob heads to Lake Marion in South Carolina which is part of the Santee Cooper lake system. Joining Bob will be guide Ricky Drose, whose family has guided on Santee for over 40 years. Also on this week’s Sportsman’s Table we feature a South Carolina certified grouper taco recipe.
Ricky Drose at Drose Guide Service 803-460-7717
Full Transcript
[Announcer] Coming up on this week’s Bob Redfern’s Outdoor Magazine: Bob heads to Lake Marion in South Carolina which is part of the Santee Cooper lake system. Joining Bob will be guide Ricky Drose, whose family has guided on Santee for over 40 years. Also on this week’s Sportsman’s Table: We feature a South Carolina certified grouper taco recipe. All this and a whole lot more. And it all begins right now.
Yes, it’s been a great day.
Who shot this?
Look at that! Wow, let me hold that thing.
Nice.
Get’ em Ricky.
Got’ em hooked.
All right. Yes, sir. Hmm-mm. Man. You know, you do well stylin’ and profilin’ on that thing.
I’m learning.
Yeah.
You’re a good teacher.
Yeah, right. Now I don’t have a net in here so you get him over here and I’ll get him up, first.
All right.
How ’bout that? All right. Santee Stripe. Oh, yeah. Come here, now. I’m just gonna… We’re gonna take your picture. We’re just gonna take your picture. And yeah, uh huh. Don’t do that, ’cause I don’t want my hook in my hand. Hold still. Hold still. Hold still. Ah, there we go. We got it. Mmm-mm-mm. Okay, there. Nicely done, my friend. Man, that’s a good start right there.
They got a better fish…
Well, we’re gonna let this one go! Let me get’em. Whoo-hoo! Oh, that’s on the free line, Ricky.
[Ricky] Yes, sir.
[Bob] Well folks, welcome to our show this week. Here on Bob Redfern’s Outdoor Magazine I have the distinct pleasure I have in probably if not the premier guide, the legacy guide on Santee, Mr. Ricky Drose with us, okay. And Ricky and his uncles, his dad, and I will tell you, they are just renowned guides here on Santee. And we are really very appreciative of having the opportunity to have him be on our show this week. He’s already pulled in one. Now, I tell you what, Ricky–
Yes.
[Bob] I really don’t…uh oh…
[Ricky] That’s all right, just gotta unhook the line.
[Bob] You got it? Okay. Ah, there we go, awesome. And I don’t mind dating this thing, ’cause to be honest with you, it’s December in South Carolina and it’s nice.
It is hot.
Yeah, it is. I’m telling you.
It is hot.
So, you know, you fish 200 days a year.
Right.
I mean, of course you’ve got all kinds of things, okay. I know you got two kids in college, bro.
I do, I do.
You know, so, you ain’t got any choice…
That’s exactly right. We’ve gotta work.
Thank goodness, I already got mine out.
Oh, mercy.
Tell everybody… Spend just a couple of minutes while I’m… I’m gonna let this fish dance a little bit. Everybody’s gonna say, “Redfern will you dial that thing in” But I really love striper fishing, okay. How exciting is it is for you to guide down here with these stripers that are coming back on Santee?
Striper fishing has gotten really good in the last couple years. We’ve had some good size limits as far as over the past few years, of getting the fish back to where they were years ago.
Yeah.
Catching some really nice fish now. Starting to, with those size limits. So they have helped tremendous amount. Caught some really pretty fish this week so hopefully it will continue… if the weather will cooperate.
Listen, I tell you, the weather’s awesome. It really is awesome, huh? Ah, there he comes. Okay. There he comes Ah, man. Mm-mm-mm-mm-mm. I tell ya, they’re difficult little hummers this morning. You know, we just passed over a bait ball and they just decided to hit.
That’s correct.
You know?
The bait… That’s what we’re doing now is hunting the big schools of bait. And fishing around those schools of bait.
Yeah. And…tell everybody. I mean, we’re rigged up, it’s not rocket science. I mean, of course we’ve got Abu Garcia and striper rods here with the ugly stick.
Right.
But I tell you what, that is picture moment on that fish. I gotta…let me get him up there. Oh, yeah. Oh, yeah, mm. Now, that fish is a good what? Twenty…
Twenty, twenty-one…
Twenty-six maybe, yeah. Well it maybe with the tip fish tail.
Of course. That’s a good fat striper right there.
Right, right.
You done good, okay.
Well, thank you.
Man, here it is. It’s foggy.
The fish did good.
The fish did good. Well, you did too, okay, all right. Here we go. We let him go, we’ll catch more.
[Announcer] Stay tuned. When we come back from commercial break, we’ll have more striper fishing from Santee Cooper.
[Announcer] 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 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. By Southern Woods Plantation. Offering the best in southern comfort & quail hunting. And by Santee Cooper Country. Discover the natural wonders of South Carolina’s great lakes.
Let’s see, my knee hit. Let’s do a switch here. Up, that one’s up. Oh, man. Listen, this one here is a lively hummer. Oh. Mm-mm-mm. Listen, you know what is so enjoyable? To see these stripers come back on Santee.
Right.
Folks, listen, you need to pay attention to this ’cause what was on Santee is no more. And this guy can show you the way, okay? Listen, 60 years of family history guiding on this lake. Talk to me while I’m reeling this fish in.
Right, my family moved here, my granddaddy moved to the lake in 1948. And opened up a bait and tackle store called “Joe’s Place”.
Joe’s Place, wow.
Joe’s Place. And so he started guiding, renting boats and running that and my father and two brothers grew up here guiding. So it’s been a family tradition.
Oh my goodness, Ricky.
So, I’m third generation from…
And you’re not that old, man!
I’m not that old.
I’ll tell you, it’s some good water down here on Santee. You hardly got no gray hair!
But, uh…
Oh my goodness!
I should have some gray hair.
Oh my goodness. Well, listen. I will tell you, years ago this was such a great fishery.
It was.
And then it kind of took a decline. Let’s just be honest about it.
Right.
And then, the DNR and all of the conservationists back here have done such great work to bring back the fishing in this lake.
Right.
Both the upper and the lower lake.
The size limits have done really well on the fish and we have a lot of fish, a lot of small fish in the past few years.
Man, that was caught on the free line back there too. Okay, ha ha! You know, he ain’t done yet. That is a good looking striper. Wow! Wow, Ricky, I’m so glad you talked me into coming this morning, okay?
[Ricky] Even though it’s 80 degrees in the wintertime.
Yeah, there you go, ha ha. Oh my gosh, ha ha. I tell you what, man, that one I tried to get out of there a while ago, he just wasn’t having it. There you are.
Just doesn’t want to open his mouth!
He just wasn’t having it! Aw, man! Mm-mm-mm. Wow, let me get over here and then I’ll get ’em from you. Show everybody this beautiful Santee striper. Wow, now that one… Gosh, that would almost go to, what 26, 28?
Right?
Maybe. Good fat fish. Listen, they are back, folks. Santee, it’s here, okay. Log onto to Bob’s Top 16, come on down, we’ll have Ricky on there, if you want to fish with him. Alright, tell ’em how to get a hold of you, now. Give ’em a number. My number is 803-460-7717.
Please, put that in your dial. ‘Cause I’ telling you, you want to come fishing on Santee, this is the guy to take you, right there. All right, let’s put this one back in here, we catch some more, bro.
I’m gonna go under this one right here.
[Bob] All right, here, let me get it out of the way. You got it? Okay. How ’bout the back one?
He gone under all of those.
Okay, all right, you set. That’s a nice hit right there now.
He’s taking some line.
Yeah. Well listen, while you’re doing all the work, let’s talk a little bit about… This is a unique fish now to Santee. Not in all the lakes that they stock and put and take, but this one, they reproduce here.
That’s correct. They go up, all the way to Columbia and reproduce. They spawn there. And their eggs float and come down the river. And so we do have natural reproduction.
Oh, wow.
For stripers here.
Now, does DNR still supplement?
They do occasionally stock a few fish, it’s not every year, but they do stock some from time to time. But a lot of ours are just natural reproduced fish.
Well, they just kind of help fine-tune. Look at…
He’s got around that.
[Bob] Do we got it wrapped?
He is.
[Bob] Let me see if I can get it out of there. Where am I? Over? Are we good?
Yep, got it now. One of ’em.
All right. Go ahead, bring him in. Let me see if I can get this thing off here.
I’m just taking my time. He’s just…
He looks like a nice striper. At least he’s giving you a head nod that he is.
That’s exactly right.
[Bob] Yeah. Get ’em up here. Well see if we can get ’em. Oh, yeah. Tell you what, let me move this one up here. And some strategery here. Yeah, there we go, come here. We’re just gonna take your picture, that’s all we’re gonna do. That’s all we’re gonna do. Wow, come on. Come on. Ahh, there we go. Now look, he wasn’t comin’ off there, either. He had that thing. Okay, there’s your fish.
All right.
Hey, I’ll let you hold it for everybody. Man, now that one’s the biggest of the day! Look it there! Whoo-hoo!
Beautiful fish.
[Bob] Yes, they are. And I tell you, they’ve got some good weight to ’em. Look at that. Now one’s a good 26?
Yep.
Twenty-eight inch maybe?
Yep.
Yeah.
Nice fish.
Man. Ricky Drose right there. Drose Guide Service, Santee. It’s back, brother!
It’s back!
It is back. Alright, ha!
Well folks, listen. I have a special guest today and I want him to talk about how we got where we are with the stripers coming back that you saw us catch today. And none other than Buddy Jennings, the former Director of the South Carolina Parks Rec and Tourism. We’re gonna talk about the legislation that got us where we are today and just how important it’s been. Buddy, I want to thank you for all you do for the resources of this state. But tell me, in 2014, a big change happened.
Yeah, you know we had lost the fisheries due to drought and a lot of other conditions but in 2014, with the work of DNR and the Santee Cooper Country, working with the stakeholder’s group across the state, we were able to come up with legislation that would help bring that fisheries back. What we ended up with was a 23 to 25 inch slot and the striped bass grow through that slot in a matter of a year. And there’s three different classes in that slot. So we were able to catch three fish in that slot limit. One can be over 26, so if you catch a truly memorial fish, it’s good to keep that one. But we closed the season from June the 16th through October the 1st. All of those, plus the fact that we’ve had more rain and we’ve had more stocking, have brought this fishery back to the world-class status that we once enjoyed.
Well, you know, one of the other key pieces too. I mean, Santee Cooper Country has done a wonderful job down there with the tourism, but this even helps their job even more to get more folks to come down there now and enjoy the lakes.
Absolutely. Their job is to promote and advertise the Santee Cooper area. Mary Shriner and her board do a great job working with the legislative delegation in that area. So, I’m real proud of all the work that they’ve done.
[Announcer] When we come back, we head to The Sportsman’s Table for another great recipe from Deck 383 in Murrells Inlet, South Carolina.
[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.
Folks, welcome to this week’s Sportsman Table. I tell you what, Carol Panagos, she’s a sous chef with Strand Catering here in Murrell’s Inlet in Myrtle Beach. She’s got a great fish recipe for you today. Carol, thank you for coming in, okay.
Thanks for having me.
Beautiful setting here at Wacca Wache Marina, Deck 383. And it’s all about fish.
It is.
Okay, well let’s get started ’cause I love fish.
Well, today we’re gonna be using grouper. We’re gonna do some beer battered fish tacos.
Oh awesome.
But it’s very simple recipe so everybody can use this. We got our grouper from a local place here in Seven Seas Fishmarket.
Oh, wow.
They usually get it in the day of.
Yeah, that’s right here in Murrell’s Inlet.
It is.
Certified South Carolina, right there.
Exactly. So all you’re gonna do, you’re gonna take your flour, and then you’re gonna take a little bit of baking soda with salt and pepper.
Okay.
And then, you can’t have enough Old Bay. You can’t go wrong. I like to use the Old Bay with the garlic in it. And then we’re gonna use our Nut Brown Ale New South Beer which is local here as well. You just pour a whole can in there.
Really?
Yes.
No kidding, huh. Well, I have to look at this beer. A New South Nut Brown Ale, right there folks. I’m telling ya.
Locally brewed.
A new use for beer. That’s local.
It’s local as well. The only brewery in South Carolina.
Okay, that’s certified.
And in Myrtle Beach I should say.
There you go.
There you go. Alright, so once you have this stirred up here, you want to have a nice pancake batter consistency.
Okay.
You set that aside. You’re just gonna take your fish and you’re gonna just drudge them in there.
Oh, wow. So you don’t even have to kind of pre-do it with an egg wash or anything, huh?
No. Everything’s right in here for you.
Oh my goodness.
Then you just drudge it, and you’re gonna stick it right in your oil. And that’s gonna cook for 5 to 7 minutes, real simple.
That is easy.
It is.
Okay, Carol, what do we got now?
Now you want to make your cole slaw. While your dish is cooking, you can quickly make your cole slaw and let that rest. We’re gonna use thin sliced red cabbage and thin sliced red onions. Combine those together.
Oh wow.
You’re gonna take some thin sliced green onions and then some lime zest, throw that in there.
Mmm.
You’re gonna take some olive oil, just enough, like two tablespoons, three tablespoons is fine. And then you want to take a lime and you want to squeeze over it. Remember we use the mesh screen over it.
Yeah.
So that way you don’t get your seeds inside there. And then, let that settle there. And then all you’re gonna do is just mix it around.
The lime just smells good.
It does. The lime with the lemon and then once you… You know, a little salt and pepper if you need to as well. Once you massage it with your hands, it’s gonna make the cabbage break down a little bit so it won’t be so crisp to it as well.
I gotcha. Well, I tell you what, let me move this plate over here and we’re ready to roll.
Okay Carol, now what’s next?
We’re gonna take our pre-heated taco shell.
Okay.
We’re gonna take our cooked grouper, beer-battered nice big piece there. You take your slaw and put it right over top of this with the red onions, and see all the color in there? That’s really nice.
[Bob] Oh, yeah.
And then you take a little bit of your sour cream. A good way to spice up some sour cream or crema, is to take a lime and squeeze in there or put some lime zest in there as well. So that’s another option. And then you can also take some pineapple, a little sweetness to the spice, little pineapple salt, and then also some fresh cilantro.
[Bob] Oh my goodness.
[Carol] And there you go.
[Bob] Wow, that is fantastic.
Fresh beer taco.
Fish tacos, okay. Carol, listen, thank you so much for being a guest on the show today.
You’re so welcome.
And folks I will tell you, what’s fresh on your menu? Check out certifiedscgrown.com. And you too can have great items just like we saw today on the show. And, the next time you’re down in Murrell’s Inlet, stop on by Deck 383. Come on in, enjoy this beautiful backdrop. I tell you what, fishin’, it’s all about that and comin’ in for a great meal. We’ll see you right back here again next time, 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.
[Announcer] 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 Murrell’s 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.
Got ’em Ricky, got ’em! Let me Oh, man! You know, we just came across that bait pod.
That’s right.
The sun’s come out, the fog’s lifted.
The fish were right behind that bait.
Look at him, look at him go. Bam! You know, we’ve caught some great fish today.
We have.
I’m serious. And I know you’ve caught some bigger ones. And I tell you what, that’s okay. But what you’re doing as a guide down here and what we want to show today is… Okay, okay.
Gotta chase the fish around the boat!
Well, you know, we try to play it real, here. I don’t want to give the false sensation that everybody’s gonna catch, you know, a 35 pound striper down here. Now, can you?
Yes.
You bet you can.
You can.
But what we want them to do is to come down, stay active, catch lots of fish with you.
Right.
And you know, Santee is back.
Yes.
From striper. I mean, it is back. Look at that. Oh-oh-oh! Yes, sir! Well folks, while I’m reeling this fish in we’ve had a great day on the water. Ricky, tell these folks… Let me come on back down here. Tell these folks, ’cause they want to come. Again, you can on to Bob’s Top 16 on our website at Bobredfern.com. Ricky’s gonna be on that top 16 list. Tell everybody your phone number again, how they can come down and fish with you.
It’s Ricky Drose at Drose Guide Service. And my number is 803-460-7717.
And folks, listen: Santee Cooper country, this is a beautiful place to come. Again, I know I keep saying, Santee, it never left. But it’s really back in a big way. And our DNR and all these great folks and these conservationists like the guides that are down here, have helped do this and bring these stripers back. And I will tell you all the great work that’s been done here is just awesome. And it is awesome. And that–whoa! You know, I may have got the big end today.
I believe you did.
Why man, look at that. Well folks, listen, as I always like to say each and every week, the outdoor’s my passion. I want it to be yours too. We’ll see you right back here again next week on another great episode of Bob Redfern’s Outdoor Magazine. Come on in here, striper! Yeah, man, look at here! Whoo! You got ’em Ricky?
I’m gonna get ’em.
[Bob] All right, Bo, get ’em. He’s not giving up!
He’s not quite ready yet.
[Bob] You know, you gotta be careful too ’cause not only do the teeth hurt, that fin hurts too. Oh, yeah. Oh my goodness. Look at there! Wow! Folks, we’ll see ya next week, on another episode. Ricky, you did good, my friend. All right. Alright!
South Carolina Deer Hunt 2
Bob takes you on two deer hunts on his property in South Carolina.
South Carolina Deer Hunt
On this show, Bob takes you on a South Carolina deer hunt. Plus, he’ll show you some new products that may help in scouting and filming your next deer hunt.
Products mentioned on this show: (Affiliate links*)
Browning Rifles
https://www.browning.com
ATN Bino
https://amzn.to/359uUMq
ATN Scope
https://amzn.to/37mXawK
The Firminator G-3
http://www.thefirminator.com/
Pennington Seed
https://www.pennington.com/all-products/wildlife/food-plot-seed-for-wildlife
Spypoint camera
https://amzn.to/345RpS8
*These Amazon links are affiliate links. Purchases using these links help out the show at no cost to you. win-win!
Full Transcript
[Narrator] On this weeks “Bob Redfern’s Outdoor Magazine”, Bob takes you on a South Carolina deer hunt. Plus, we’ll show you some new products that may help you in scouting and filming your next deer hunt. Also, on this weeks “Sportsman’s Table”, we head to Deck 383 in Murrells Inlet for a healthy South Carolina certified shrimp wrap recipe. All this, and a whole lot more! And it all begins right now!
Well folks, welcome to our show this week. Listen, we’re gonna do something a little bit different here on “Bob Redfern’s Outdoor Magazine”. You know, you all have watched our Facebook page and you’ve taken a look at all of the preparation that we do here for deer season on my own property. Well, this is the proof that it works. Okay, now, is this the biggest deer that you’ve ever seen? No, but, we had an opportunity yesterday afternoon. It’s November, it’s cold, where probably the rut is about a month behind where it normally is here, due to drought and all kinds of other things, you know. We all have excuses. I’m not gonna give you excuses today. I’ve got a deer down, but, I wanna tell ya, we’re getting ready to take this thing to the processor, but on our show this week, I’m gonna kinda do this in reverse. I wanna show you some of the preparation that we’ve done this year, I wanna show you some of the deer that we’ve been watching, and I wanna show you a special, well, it’s really something kinda special here that a lot of folks may or may not know about, but, with my Browning BAR MK3 308 and it’s mounted with an ATN Video Scope. And that’s what we’re gonna show you today, because I didn’t have the opportunity to have my videographer, my partner, with me in the stand today. It was raining till about three o’clock, deer started coming in, well, I’m gonna save the rest of it because again, I hope you enjoy the show this week. We’re getting ready to take this deer to the processor. Well folks, listen. Let’s take a look at our afternoon hunt. Hey, by my lonesome on my ATN Video Scope and my Browning BAR MK3. Well folks, listen, I tell you what. As I said earlier, I got in the stand, it’s been raining here all day long. We probably got about three or four inches, so I decided to get in the stand. About three o’clock the rain had quit. I was by myself. It’s just one of those days where I didn’t have my partner and my producer with me with an extra camera, so I was gonna rely on this ATN Video Scope. And, as you can see, all of a sudden at about 3:54 these bucks came out into the field in the far end, and they’re to my left. Nice eight-point shooter buck. And as I had done earlier, been hunting for probably two weeks. The rut here is probably about a month behind. We had severe drought in the Southeast, as most of you all know. Not a lot of rain. Had to replant the food plot twice. So we’ve been supplement feeding. These deer, got lots of deer and turkey, a lot of bucks coming in the field, but, you know, today I just was killing some time. And you know, as it always happens, you can see that, you know, out pops this shooter eight-point. Now, is he the biggest one that I’ve seen? No. There are some other bucks, younger ones, that I’m really surprised that these bigger mature bucks, or what appear to be mature bucks, are allowing these little ones to kinda hang around. But they are. And I’m thinking, okay this guy is underneath my feeder, down the back side. Am I ever gonna be able to get this thing to come out on the front side. Well, I’m sitting here, waiting and watching. These other bucks, now one comes in front of me and there’s another down to the far right down there. There’s some does in the field, but they’re off-camera, to the left, and of course, again, this Video Scope is 1080i, and it’s really good. And you can see I’m kinda bouncing it around a little bit, but there’s also part of the nervousness to this. But it doesn’t look like this buck is gonna come out from behind and so I’m gonna have to place a shot underneath the legs, and try and get this deer down. He is content to be right there. I’m about 54 yards from him. I look to my left. There’s that itty-bitty, ugly looking buck, a young one, and now I’m coming back, and it’s time. And I’m gonna take the shot. Temperatures are dropping, it’s getting cold here in South Carolina, but I hope you enjoyed the hunt. But when we come back I’m gonna show you some of the techniques and some of the toys that I added to my hunting box this year, and I hope you enjoy them. Stay tuned! When we come back, it’s gonna be more great stuff on this weeks deer hunt!
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, on this segment I wanna show you some of the toys, some of things that all of us spend a lot of money for in order to deer hunt. When I showed you the deer hunt up front, I thought it was important this week because, first of all, I wanna make sure that folks understand what it takes to hunt deer, especially here in the Southeastern United States. Again, we’re not in Illinois, we’re not in Michigan, we’re not in Kansas, we’re not in Iowa, we’re not in Nebraska, we’re not in shooting deer in a pen, okay. And that’s okay, if that’s what you do. But that’s not what we do here. So, I do it on my property, and for that matter, I know a lot of the other average hunters out there are doing exactly what we did, so. I wanna show you in reverse exactly from the start to the finish for this season this year exactly what we did in order to get at least a buck on camera. Again, when you’re by yourself, and that seems to be the fad, you’ve got some toys of the trade. At least, I do, and these things, beside my BAR MK3 308 that I normally use when I’m hunting. I’ve got two things here that I wanna show you again. The ATN Bino. These things are in HD Video. They’re a great tool to have, especially when you’re hunting by yourself. You can take that HD Video shot, and with the HD Scope, of course it’s mounted on there as you saw earlier today. Again, and this is the setup. Now, basically what we’ve got here is I’m right next to the food plot, I’m in the middle of about a five acre plot, I’ve got the feeder on my left, and as you see what I see this week, that’s when I’m looking down the scope and I’ve got on. I’m looking at the feeder at which that big buck came out in. Okay? I also have another feeder off to my right that’s on the other end of the food plot with actually another stand. Now, this stand that I’m sitting in, last year I kinda had it about a hundred yards over to my left rear, but it really wasn’t in a good spot. And so, before the season began this year, I moved it. And so, all of the techniques, when you, again, when you’re hunting by yourself, I took a chance. I came up here, the rain stopped about three o’clock in the afternoon and I decided, well, I’ve got some time to kill, I’m just gonna sit here. Well, low and behold, I had those four doe that came out. Then, all of a sudden, at about a quarter to four, here come these bucks. And I’m a tell you, you know, it always happens. When your producer and your videographer’s not with you, and that’s okay. Again, that’s why I have these other toys and trinkets. Well folks, listen, this is about a five acre food plot. Now, what I had to do this year is because here in the Southeastern part of the United States, I had to replant this thing twice. Now, I’ve showed you on Facebook, we’ve done segments in the past, last year I came across a great food plot planting machine called the Firminator G-3, made by Ranew’s Outdoor Equipment down in Milner, Georgia. You’ve seen me talk about that thing before, well, the problem is, I put the food plots in, taking a gamble and a guess, for the past 20 years I’ve guessed right. I’ve always put my food plots in that time of year about Labor Day weekend, okay. Now, all the prep that comes up to it, you spray it, you turn it, you keep down, and then you get it all prepped, you till it up, you get the fertilizer in it, and I did something different this year, I actually put the seed in first, and then I brought the fertilizer over top, as opposed to tilling it, then putting the fertilizer down, and then coming back and using the Firminator to put the seed in. So, it did help. I got it up, it came up about a week after Labor Day weekend, then all of a sudden the spigot went off. No rain. No rain for the month of September, and almost of October. No rain. So I had to come back and I had to replant this thing twice. And so, what you see out here now, is a growth, not normally what I get. Normally, the mix that I use, I use winter wheat, I use deer greens, which is a combination of radishes and turnips. I also put in there some brassica. Also in there is a kind of a blend mix of clover trio and that then ensures that I get a pretty much of a good coverage throughout the whole fall season and into the spring, because, again, I’m not just hunting deer. I’ve got turkeys to worry with as well out here. As you can see, turkeys are coming in and out of here. We had hunted about three or four times over the course of prior to the hunt. And, again, when you get a chance to sit down and you see a lot of good bucks that are coming in, that one day the buck came in, I don’t know what spooked him, we heard a deer blow across the side of the field from us, and boom, off he went. That’s why, in the hunt, I was kind of afraid because that was a tricky shot through there, okay. It’s not because I made it, it was just, I was hoping he was gonna come out from underneath the legs of that feeder. Now, the feeders that I use, and we’re gonna go talk about those here, but I’ve got Boss Buck up on top. I do exactly what I thought I was gonna do when first owned, or bought, this property, was to come out here and put feeders up on top in this main food plot because I’m surrounded by timber property here. And so, the good thing is, there’s not developments, there’s not a lot of whole folks that actually live around here, and so I have the best of both worlds. Well folks, listen. As you can see, from the angle of which that deer was standing, when you look at the video again, prior, he was standing right here, okay? So, I’ve got, still got blood here on the corn and the supplemental feed. This stand just happens to be high. Again, these are Boss Buck feeders. I’ve got the varmint cage around them. It’s automatically timed. One thing that I would advise you all to do, that worked for me, is I used to have these feeders go off first morning light, and the last evening light of an evening, okay. Well, what I found was the deer love to come out, but with the corn was on the ground, they would only come after dark. So what I did was, I started letting them go off about 12:05 in the middle of the day. And so I get corn on the ground, and then that kinda changes the patterns of when the does come. So when the does come to eat, the bucks are sure to follow. That ain’t rocket science, but it works very very well, so when I’m out here hunting in the afternoon, or coming in the morning, they’re now coming during the daylight hours, which makes hunting a lot easier, okay. Now, one of the other things that I wanna talk about is something that I added to my hunting kit this year, and it’s a game camera from Spypoint. The great thing that I like about this little LINK-S LTE, and it’s on the Verizon network, this one has the little solar panel on top. There’s one thing that I hate, is having to come out here and change out all these AA batteries all the time, because A, that gets expensive, but that little solar panel up there keeps that thing charged all the time. I can plug in on my Verizon cell phone. Every time that thing goes off I get a notification on my phone, and again, this is nothing new to the guys out there that deer hunt, but I just kinda wanted to take this time to show you that that kinda changed my scouting for deer this year. Because I was able to not have to sit there for hours and hours and hours, I can then track them via this game camera right on my phone, and then I can pick up the pattern so I know when to come up here and sit. Well folks, listen. Enough lessons from the field. Stay tuned. When we come back, we’re gonna have a great recipe on the Sportsman’s Table this week.
[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 weeks edition of the Sportsman’s Table, folks. We’re back here at Deck 383 on the beautiful Waccamaw River. Come on down. Eat with them. Enjoy this wonderful view. Come and even fish! But, joining me today is Jermaine Alston. He’s all about Deck 383, okay, the main guy down here. And I will tell you, Jermaine, I am really looking forward to this recipe. Tell the folks what you got for us today.
I do a little something special every now and then. This is a good special that we run. You know, people just love it in the summertime.
Okay.
You can never go wrong with a good wrap.
Ah!
We’re gonna do our Deck Shrimp Wrap.
Ah, there you go. Okay.
It’s not much to it, you know. We’re gonna, first we’re gonna just take our fresh prawns right here.
Okay. And those come out of Seven Seas over here at Murrells Inlet.
[Jermaine] Seven Seas. We use all of those guys over there.
[Bob] There you go.
[Jermaine] We try to show all of them a little bit of love.
[Bob] There you go.
[Jermaine] Just season that with a little salt and pepper.
[Bob] Now how long are you gonna sear these for?
[Jermaine] Less than a minute.
[Bob] Just when they start turning pink? I got you.
[Jermaine] Pink, just a little opaque.
[Bob] Okay.
[Jermaine] And you are good to go. Not gonna take long at all. This shrimp green. You really don’t wanna overcook shrimp. Have that pink color coming in there.
[Bob] There you go, it’s coming quick.
[Jermaine] Oh, yes sir buddy.
[Bob] And those are big ones, too.
[Jermaine] Yeah, these are 21/25 shrimp.
[Bob] Oh wow.
[Jermaine] And that’s 21 to 25 shrimp per pound.
[Bob] Well, and the great thing about here on the menu at Deck 383 it’s, you guys have got, you got just a slew, got a variety of food.
Yeah we do. Oh yeah.
And this is a, a light, whether a lunch or you can eat a light dinner.
We try to give everybody a little something on our menu, you know.
There you go! Okay, all right, what’s next?
All right, we gonna go to start plating.
That’s easy enough.
That’s easy. There they go, the shrimp are ready. Ready to go.
All right, Jermaine, our shrimp, man they look good.
Oh yes sir!
Are we ready to go?
Yes sir, we’re ready to go.
All right.
We’re gonna start rolling this wrap. We’re gonna take some fresh South Carolina southern-fried spinach.
[Bob] Okay.
[Jermaine] Put that in the middle right there.
[Bob] And you know, this is a quick recipe.
[Jermaine] Oh, it is. It’s simple.
[Bob] You know, you can come down here to the river, at Deck 383, you can get it served up, but you can also, something you can do quick at home.
[Jermaine] Quick at home. Quick at home. Just put your fresh diced tomatoes on there.
[Bob] But you know, most wives like to go out to eat.
[Jermaine] Oh yeah.
[Bob] Plus, look at the setting. Look at the river behind us.
[Jermaine] You can’t beat it.
[Bob] No sir.
[Jermaine] Throw your avocados on there.
[Bob] Avocado, yeah, there you go. Okay.
[Jermaine] Avocados.
[Bob] And ‘maters. Good color.
[Jermaine] Good tomatoes. I’ll tell you what Lee’s Farm, man those guys have some real good produce over there.
They do.
Real good produce. We’re gonna take our shrimp,
[Bob] Okay.
[Jermaine] Put it on there.
[Bob] Hoo man. That’s almost like a po’boy but with wrap.
[Jermaine] Oh yeah, there you go.
[Bob] Hey, there you go.
[Jermaine] But with grilled shrimp and not fried.
[Bob] There you go, that’s true. I prefer these. Yeah.
[Jermaine] Gonna take our house Deck Sauce. Which is just a little spicy mayo.
[Bob] Okay.
[Jermaine] Drizzle that on there a little bit.
[Bob] Gotta have that. That puts your zing in your wrap, man.
[Jermaine] Zing in your zang.
[Bob] There you go.
[Jermaine] All right.
[Bob] All right. I’ll get this out of your way.
[Jermaine] Now you’re gonna go wrap this.
[Bob] Now the skill comes in.
[Jermaine] Now the skills. You gotta be real careful with this, so you don’t, what I try to do is go ahead and fold it underneath.
[Bob] Right.
[Jermaine] And get a good tuck. And then you have to take your edges.
[Bob] Oh I got you.
[Jermaine] Fold your edges.
[Bob] And then roll it in.
[Jermaine] And then slowly roll.
[Bob] There you go. That’s almost like an art and a science all together.
Oh yes, you definitely don’t wanna rush this right here.
Okay. There you go.
You got your wrap right there, ready.
[Bob] And I got your toothpicks.
[Jermaine] Toothpicks.
[Bob] All right Jermaine, you got him all tied up there now, what’s next?
[Jermaine] Got him all tied up. We gonna just cut this at a little angle right here.
[Bob] Okay. Oh yeah.
[Jermaine] Look at that just like this right here.
[Bob] Oh wow. Look at those shrimp.
[Jermaine] Look at that. Aww look at that. And put that like this right here.
[Bob] There you go.
[Jermaine] And we always serve this with fresh fruit, pasta salad, cole slaw, you can get french fries, whatever side you want with it.
[Bob] I got ya.
This is our Deck Shrimp Salad.
Deck 383. Well folks, listen, I will tell you what, come on down, Jermaine, thank you man
Thank you Bob. Thank you. Not a problem
We appreciate you being on the show today. And I will tell you folks again, check out certifiedscgrown.com, see what’s fresh on your menu, but also come on down to 383. I tell you what, here on the Waccamaw River, the folks at Deck 383 will put more great food in front of you, just like this. And, next week, we’ll be right back here again on 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.
Bob Redfern’s Outdoor Magazine is being brought to you today by the South Carolina Department of Natural Resources. Life’s just better outdoors. By Berkley. Catch more fish with Berkley fishing products. By Ranger Boats. Still building legends, one at a time. By Browning Ammunition. Browning, the best there is. And by Southern Woods Plantation. Voted as one of the top quail hunting destinations in America.
Well, folks, that’s our show this week. Just as a kind of a recap, kinda done it a little bit different. Probably haven’t seen the deer show where the bottom line was up front. We took down a nice eight point. It’s just beginning the season, I hope to have more. I tell you what, it has been a pleasure having you along this week, showing you my food plot, my property, and showing you some of the toys that I utilize to hunt alone, okay. That’s one of the key things, if you wanna capture your own hunt, and, again, I don’t have my videographer and my partner with me all the time, because sometimes I just go up into the stand, and it’s a great place to just to kinda think. But, you never know what’s gonna show up and as you saw this week, nice eight point, a lot of other deer came out. I’ve been tracking these bucks for, well, I guess for probably about two or three months, and finally one showed up. He’s not the biggest that I’ve got out there, but that’s okay, I’m proud of him just the same. As I always like to say, each and every week, the outdoors is our passion, I want it to be yours, too. Head on over to our website if you’d like to for products that you seen on this week’s show, they’ll be right there, as well as our Facebook page. We enjoy bringing it to you each and every week. We’ll see you again next week, right back here on another episode.
Cedar Knoll Hunting
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.
Full Transcript
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…