Latest Episode:
- Four Branches Sporting Preserve
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.
Full Transcript
Show moreShow less[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.
The Sportsman’s Table | Latest Recipe:
- Catfish Tacos | The Sportsman’s Table
Jermaine Alston of Deck 383 is showing off a Purr-fect dish, Catfish Tacos!
Blackened Fish Tacos Recipe
Chef Jermaine Alston, Deck 383
Ingredients:
- 6 oz. catfish (3 pieces)
- 3 Flour tortillas
- 2 oz. blackening seasoning
- 6 oz. Asian slaw ( 2 oz. per taco)
- 3 oz. Pico de Gallo ( 1 oz. per taco)
- 3 oz. purple cabbage ( 1 oz. per taco)
- Cilantro Lime Aioli
- ¼ cup oil
Asian Slaw Ingredients:
- Cabbage
- Red onion
- Green Onion:
- Shredded carrots
- Roasted red peppers
- Sesame oil
- Red Wine vinegar
- Sugar
- Black sesame seeds
- Salt and Pepper
Pico Ingredients:
- Diced tomatoes
- Red onion
- Minced garlic
- Cilantro
- Green onions
- Diced jalapeños
- Lime juice
- Salt and Pepper
Cilantro Lime Aioli Ingredients:
- Mayonnaise
- Lime juice
- Cilantro
- Salt and pepper
Directions: Coat catfish with blackening seasoning. Heat oil in frying pan. When oil is hot enough, add blackened catfish to the pan. Flip catfish and put in oven, on 350 degrees, for about 3-5 minutes. While catfish is cooking, warm tortillas in the oven for about 2 minutes. Bring catfish and tortillas out of the oven and plate fish onto tortillas. Top with slaw, pico, purple cabbage and, finally, the cilantro lime aioli.
Full Transcript
Show moreShow lessThe 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.