Latest Episode:
- SCDNR Officers of the Year
On this week’s episode, Bob heads to Georgetown, South Carolina to Backwoods Quail Club to quail hunt with the 2017 and 2018 South Carolina Department of Natural Resources Officers of the Year.
Full Transcript
Show moreShow less[Bob Redfern] Folks, welcome to Bob Redfern’s magazine, I am so blessed to have as our host today, on our show here, Rick Hemingway, Backwoods Quail Club, down in Georgetown, South Carolina. And, I’ve got two special guests, these guys are the South Carolina Department of Natural Resources, Law Enforcement Officers of the year. I’ve got JB Smith from Columbia over here on my right over there, JB, bub, man, I’m looking forward to shooting with you today. And, then, I’ve got JP Jones down from Ehrhardt, South Carolina. And, he was the 28th selectee, just got selected. So, but, I’ll tell you what, it’s great to have you guys here. You know, Rick, how I wanna start off today is, you are a shotgun expert, okay, you work for Promatic, you’re their biggest rep, you sell all the, you set up shotgun facilities all over the country. But, you know, when guys don’t have a chance, and it’s the beginning of the season they come out to shoot. What advice would you give all three of us today, okay, as just as an owner and a plantation owner, and the facilities that you have here. What tips can you give us as we shoot here before we head to the Quail field?
Most importantly, we wanna have a safe day in anything we do and we wanna have fun. But, most importantly is, we wanna match the gun with the target, which is pretty simple. I mean, you’ve always watch the ball coming to your hands as you’re catching a football. You’ve always watched the ball come to the glove as you’re catching a baseball, for example. Well, with a target, the hands will carry the weapon to the target. So, you watch the target and the gun will automatically carry the gun to your hands will always carry the gun to the target. So, you match the gun to the target, and you’re guaranteed to have successful hits.
Well, I’ll tell you what, as guys as we move on here on the range, I wanna take just a little bit to warm up. ‘Cause, you know, when you start out the season and you wanna do upland bird hunting, and you haven’t done it for a while, you just kinda wanna get the flow of it. So, that’s what we’re gonna do. Folks, listen, stay tuned, ’cause we’re gonna have more great action here on Bob Redfern’s magazine, right from Hemingway, South Carolina, Georgetown and Backwoods Quail Club.
Well, folks, welcome back to the show. Rick is gonna take JP and JB on just a little bit kind of a Quail drill right here at the range. This is something that, you know, Rick, that I think is good as a tune-up for anybody. I mean, you know, these guys are not bird hunters, okay. These guys, they watch bird hunters, alright. And, so, I think, It’s just a special occasion to get these guys out here because I love bird hunting.
Absolutely.
And, I know, you guys will, too, it’s been a while since you’ve done it. JB, you’ve never bird hunted, okay. Well, we’re gonna do it today, man. It’s just instinctively, bird hunting is great. So, Rick, tell us a little bit about this demonstration in this drill.
Well, this morning, we’re on a track field, and that’s a great practice area for a warm-up or a tune-up for a Quail hunt. Causes all going away shots which resembles the way a Quail is supposed to fly. However, we never know where they may go. But, it’s always a good place to start Quail hunters out before their morning hunt to give them a little practice to warm-up and teach ’em safety and so to speak and make sure they have a successful morning hunt.
Well, listen, I’m going to just kinda back here and let the coach take over.
Absolutely.
Alright, JP, you, JB are in the best of hands here, alright. Let’s go do this, I’m kinda anxious to watch this go.
Alright, gentlemen, let’s walk up here a few steps. Okay, we’re resembling the dogs on point here, birds will start flying, as the birds start flying, we want to attempt to harvest those birds. So, you don’t know when they’re coming is what we’re doing. So, the birds are in there, we need to. Good shot, that’s the way. Nice.
Nicely done, guys. you can’t get ’em all JP.
Good, good.
You gotta let one of them Quail go.
They are conservative officers, they are leaving some for us to eat.
They are, that’s right.
Absolutely.
For the next time. You know, Rick, I wanna take just a couple of seconds here. Let’s talk a little bit about your job outside of here as the Promatic Trap Regional Director here because, I mean, you set up ranges all over.
Sure, we set up commercial ranges as well as private venues for plantations, whether there’s a Quail hunting operation or whether it’s a private individual who just wants to have traps, clay pigeon throwers for their personal needs, to entertain friends and family for a weekend. We do it all and we travel all over the country doing so, and something I’m very proud of and I really enjoy. It’s unbelievable, the nice facilities and private venues I get to go behind closed gates and see. So, it’s very rewarding for me and it’s a lot of fun to see people using guns safely and having fun enjoying the outdoors and shooting.
Well, here at Backwoods, you guys have a lot of competitive events here, a lot of youth events here.
Absolutely.
And, I know a lot of the South Carolina Department of Natural Resources guys help participate in some of those youth sporting clay events and things.
Absolutely.
These two guys here, again, are the Law Enforcement Officers of the year, my hats off to what you guys do, and the career you’ve had thus far, and I’ll tell you what, Rick, I just thank you so much for hosting us.
Absolutely.
We’re headed to the Quail fields.
Absolutely. Thank y’all for coming by and thank y’all for the service y’all provide to the wildlife and outdoor recreational services.
There you go, well, guys, listen, when we come back, we’re gonna be out doing some Quail hunting here on Bob Redfern’s Magazine. You know I live it and these two guys are gonna love it, too.
[Narrator] Bob Redfern’s Outdoor Magazine is brought to you today by Chevrolet, the official vehicle of Bob Redfern’s Outdoor Magazine. By the South Carolina Department of Agriculture, by South Carolina, it’s a matter of taste. By Pennington seed, the leader in outdoor forage products. By Browning, Browning, the best there is. By South Carolina Embroidery and Screenprinting. And, by Backwoods Quail Club, offering southern style hunting and an array of exciting and challenging clay target shooting sports.
Well, folks, welcome back to the show. We are out in the field, getting ready to take these two guys from the South Carolina Department of Natural Resources. Two Law Enforcement Officers of the year, man, what’s the chance of having that. We’re getting ready yo do a little bit of Quail hunting, but, I wanna introduce you to our guide, George Hutto. He is one of the premiere guides down here at Backwoods Quail Club, down in Georgetown, Hemingway. And, again, if you wanna find out about Backwoods Quail Club, just log on to Bob’s top 16 on Bobredfern.com and you’ll be able to log on, book a trip, come down shoot you some sporting clays. Just come down and take in everything that Rick has built over there at Backwoods Quail Club. Alright, George, I know you got, what, two dogs for us today?
We’re gonna start out with some puppies I’ve got. I’ve got Pebbles, Bam and Whiskey.
Oh, man, I’m telling you. George, now, you’ve been on this shore before. A little bit about what these guys can expect out here because the terrain that you guys have got to hunt over at Backwoods is absolutely awesome.
All our Quail hunts are done in Quail habitat, you know, long leaf pines, we’re not putting tape program, we don’t put birds by each tree. We just basically turn the birds loose and we find ’em, let the dogs do the hunting. I know there’s birds out here, but I do not know where. We’ll hunt ’em up, find ’em, shoot ’em, hopefully the guys will kill ’em. But, we’ll have a good time and I’m looking forward to having a good time.
Well, listen, George, if it’s any consolation, I know, you didn’t see the practice for these guys that Rick put ’em through. But, let me tell you something, you know, they did good, okay, they have now become one with the gun, in their new Browning shotguns that they just got.
So, there’s no excuses.
Now, I can’t talk about that, now, okay. And, I’m shooting till four ten today, so, okay. Now, I’ll tell you what, JB, I am looking forward to shooting you, but, I’m gonna take JP first, okay, ’cause he is our elder, you know that. No, I’m just kidding. Well, George, with that, you wanna release the dog? Release the beast and we’re ready to roll. Folks, to the Quail fields we go. Guys, I’m looking forward to this, let’s go man.
Me too.
Well, it’s kinda wet this morning, you know. Now, JP, I didn’t plan that.
No, that’s fine.
And, you know, I wanna take just a second while the dogs are tripping and George gets Pebbles, Pebbles and Bam Bam. You know, I just want to take just a couple of seconds here. Let’s talks about your career and the history and the passion that you have, ’cause, I mean, this takes a big commitment to be a DNR Officer, not just in South Carolina, but to devote your life to wildlife resources is a big deal.
Yes, sir, I guess, I go back to whenever I was a teenager and we had some problems with some night hunters around my house and one of the local game wardens, Ben Graham, came out to the house and he actually called, I think it was 14 night hunters or 14 individuals one night I was shooting deer in front of my house. He used to come sit up behind our house, there was an old shed that we had and I’d go out there and talk with him and I said, you know, that’s my dream job to have his job one day. So, I’ll fast-forward some, I went to Newberry College. Once I graduated Newberry, I got my career started at College and County Sheriffs Department in ’03. DNR had a hiring class in ’07, I got hired in ’07 with DNR, been here ever since. Started out in Hampton County South Carolina, from Hampton, I transferred to Colleton. Colleton’s home to me, now, so, that’s where I reside, in a little town called Iseton, which is outside, not far from Ehrhardt.
Well, you know, I tell you, again, we’re gonna talk more about now your selection as DNR Officer of the year for twenty eighteen and then we’re also gonna get your partner here, okay, JB Smith, out of Columbia. We’re gonna get him behind his gun, okay, so. We got a point back here, Pebbles is got it goin’ on. This bird’s yours, I got the first one, okay, I broke the ice for you. JP, this Quails got, there he goes, it’s yours. Nicely done, there you go, alright, he broke the ice. Yeah, she is an awesome little dog. We got more in here? Alright, let me get back here.
Come on, Pebbles, Pebbles.
Get ready, JP, we may have more birds in here.
Alright.
Is that not a good lookin’ little five month old, short hair, wow. There we go. That one, man, that was taken off from an air carrier, good Lord, wow.
Right here, good girl, okay.
Oh, goodness, okay, young lady, man, oh, man.
You’ll take some home with you.
Okay.
That’s as good a eatin’ as any other.
Really?
That is.
It’s a little bit bigger than Quail, fresh meat, white meat, juicer, I’d rather eat the Chukar than any other.
You know, how I love the things are great down here at Backwoods, so, with that, come on over here, JB, we’re gonna get reset. I’m gonna change wing men, come here, JP, don’t go nowhere now. Now, do you have any tips and advice that you wanna share with JB, huh?
Just, it all goes back to your training.
Well, listen, folks, when we come back, I’m gonna switch wing men, we’re gonna put JB on my right or my left, which ever he chooses, and we’re gonna put him in the Quail field. So, stay tuned for more great action right here from Backwoods Quail Club down in Georgetown, South Carolina.
[Narrator] The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out of State, be sure to buy South Carolina grown meats, vegetables and fruits. Make sure your food is South Carolina certified, it’s a matter of taste.
Welcome, folks, to beautiful Murrells Inlet, South Carolina, here at the Wicked Tuna restaurant. Listen, you haven’t seen this young lady back on our show. It’s been about four and a half years, Kin Hardy from Loris, South Carolina, she’s the former Executive Chef and the owner of Deli Beans restaurant at Conway. She’s now kinda moved on, but she was gracious enough to come back and share some of the recipes that she’s formerly cooked, okay, at Deli Beans and the catering company. Kim, thank you so much.
Great to be back, thank you.
I am all about what you’re about to cook today.
Okay, are you ready?
I am ready.
This is a simple recipe that anybody can follow. What I’ve got here started off within the pot because actually, we have, you know, we’re TV cooking today. So, I’ve blanched some things off with Chicken Stock. I take Potatoes, I used Fingerling Potatoes in this and Carrots, you can use Peas, if you like. I’m not a big Pea fan, so I didn’t do that. So, what I’ve got in the pot is Butter, I’ve got Celery, Onions, Fingerling Potatoes and Carrots in there. So, what we’re gonna do is, we’re basically gonna take the Chicken Pot Pie to a whole nother level. Don’t be scared to put too much Butter in there, you can never have enough Butter, Butter’s always better.
Listen, Marie Calender ain’t got a thing on Kim Hardy.
That’s exactly right, that is exactly right. You know, I tell people, don’t worry about exact measurements, just when you’re cooking, have fun with it, just cook to taste. Next time, you wanna add a little more, add a little more add a little less.
There you go.
Okay, so, we’ve got this here, I’m gonna add some Salt and Pepper.
Okay.
This is all cooked down. If you want to cheat, you can use canned vegetables, but I wouldn’t do that.
I got you, fresh is always the best.
What we’re gonna do is, to make it a little bit different here is, I’m going to add some Flour to this and then, we’re gonna add some Tarragon to it. It’s gonna give it a little sweet flavor.
Right.
So, this is basically just like making Gravy.
And, so, the Flour is going to thicken it up.
Right.
I got you.
So, we’ve got this goin’, add a little more and remember, if you add too much Flour, just add a little bit more Cream, Milk, Water, whatever you’re making. Alright, so, we’re gonna take that and, then, I’m gonna put some Tarragon in here.
Okay.
That’s just gonna give it a little bit different flavor.
It smells great.
Alright, so, now, I’m gonna add a little bit of Chicken Stock to this.
Okay.
And, then, Bob, we’re gonna add some more Calories.
Okay, I think, I know what that is.
This is Heavy Whipping Cream.
Heavy Cream, yeah, oh, wow, goodness.
To make it extra good, if you’re on a diet, this is probably not the dish for you.
Well, it’s okay, they can use other alternate sources for that.
You can use Skim Milk, you can get by with it, or you can just lose the weight and treat yourself to this.
That’s it, you eat it on a Monday, you can lose it by Tuesday.
That’s exactly right. It just depends on how you want the consistency of this. You can add a little more Broth or a little more Cream, to make it not quite so thick. I would add a little more if you plan on serving it later.
Okay.
So, we’re just gonna go a little bit more on this, and this is a nice, generous portion here.
Oh, wow.
Everything is ready to go, nice and simple, we’ll put a little bit pretty on it, right there.
Garnish it up, yeah.
And, that’s it, and you can also do this in smaller portions for Appetizers, if you like. And, generally, pretty much everybody likes this.
Chicken Pot Pie, there you have it.
Yeah.
Well, Kim, thank you so much for being a guest again.
Thank you.
It’s great to see you again, and, folks, listen, I will tell you, buy and eat local. And, remember, it’s simply a matter of taste. Log on to certifiedscgrown.com, and see for yourself what’s fresh on the menu. We’ll see you right back here next week on another edition of the Sportsman’s Table.
[Narrator] To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com. Buy certified South Carolina grown products, it’s a matter of taste.
[Narrator] Bob’s Redfern’s Outdoor Magazine, brought to you today by the South Carolina Department of Natural Resources. Life’s just better outdoors. Brought to you by Abu Garcia, Abu Garcia, for life. By Ranger Boats, still building legends one at a time. By Browning Ammunition, Browning, the best there is. And, by Southern Woods Plantation, a place where the grandeur of times past, can still be experienced today.
Alright JB, Pebbles and George have put us on some birds. George, take it. Nicely done, nice shot, man, you’ve become one with the gun, wow. Good girl, Pebbles, that is an awesome shot.
Thank you, sir.
You know, you know, listen, now, I have to tell you, one of the things that really is so remarkable about Wildlife Officers, you guys really have a passion for what you do, okay. And, obviously, you do when you won this distinction and the honor in twenty seventeen. But, to have both of you guys on my show today, I just can’t tell you how much of a pleasure it is, but. Tell me a little bit about your background and your history, real quick, ’cause, I, just, it’s so amazing. Because, what I want our viewers to see is, you guys are just like us, okay. Yes, you have to enforce the Law, but you want to see folks enjoy the outdoors, that’s why you do it.
Much like JP, I started out as a young guy and got to meet the game warden as a kid, you know, that’s the job I wanna have, I love being in the woods and I wanna protect it. I wound up, I got hired in two thousand eleven, actually, as a Wildlife Technician or Fisheries Technician and I worked there for a couple of years and transferred over in two thousand and thirteen, to the Law Enforcement side. I worked Richland and I’ve been there since two thousand thirteen, hopefully, I’ll be there for my career, that’s my plan. So, it really is a great job, you know, we get to spend our time doing what we love. Obviously, we don’t get to hunt and fish everyday, but we get to be there while its happening.
Well, know you, I tell you, folks, he’s not really telling you the rest of the story what he does. And. We’re gonna be linking up with some of these guys and him and his dive team on another show, but, this guy is part of the DNR dive team and, of course, boating safety is something you guys really, really want all of us and all the public, whoever is on the public waters of South Carolina, to be safe on the water. Because, when you have to deploy the dive team, that’s not a good thing. And, we always like positive outcomes, but, my hats off to you for going through that rigorous training.
Well, thank you.
And, you know, again, boating safety, yes. You guys are promoting that all the time, you bet. You don’t drink and don’t drive, don’t get on the water and drive and drink with that, too. So, with that, I think Pebbles got some more birds for us, plus, we gotta show up with JP.
That’s right, we got some catching up to do.
You got the Lowcountry, you gotta do the Midlands proud.
That’s right.
Alright, let’s go. Nice point.
I see it. Alright. I’ll tell you what, that makes your heart flutter. It’s a good thing, you guys had four shells in that big hummer. That was awesome, guys, now listen, I have to tell you, JB, does that not make your heart flutter?
Oh, it does.
First time Quail hunter and, how could you stay away, JP, for 10 years, huh?
Well, we need to change that, huh? Alright, guys. Nice, guys, nice, wow, man, oh, man, bring it in here, guys. Bring it in, nicely done, my friend.
Thank you, sir.
Guys, I’ll tell you what, I really appreciate you guys joining me on the show today. Again, congratulations to you, for the twenty seventeen honor of the Law Enforcement Officer of the year. And, your recent selection for twenty eighteen.
Thank you, sir.
I could not find any more deserving of two Officers, because, again, it is just a special thing. And, I know, you guys really appreciate that. You guys represent all of the employees of DNR and Law Enforcement and you guys do it very, very well. George, get in here, Brother, I wanna thank you, too, my friend, that is the beautiful, beautiful George. George Hutto, here down at Backwoods Quail Club. Folks, you wanna come down and enjoy sporting clays, you wanna bring the kids, you wanna bring the family, you wanna come on a day just like we did here behind some great dogs, how about that dog, Pebbles, five months old. George, I gotta tell you, man, that is awesome right there. I love short hairs, but, with that, I wanna thank you all for being guests in the show. It’s just been an honor and a privilege to have you guys out here, it’s so enjoyable. I know, you’re gonna Quail hunt again.
Oh, yeah.
And, I know, you’re gonna get back in, alright. Pebbles, back there on a point. But, listen, folks, as I always like to say, each and every week, the outdoor is my passion, I know it’ll be yours, too. We’ll see you right back here again, next week, on another episode of Bob Redfern’s Outdoor Magazine.
The Sportsman’s Table | Latest Recipe:
- Chicken Puff Pastry Recipe | The Sportsmans Table
Kim Hardee demonstrates a new take on chicken pot pie. Bob and Kim are at Wicked Tuna Restaurant in Murrells Inlet SC.
Chicken Puff Pastry Recipe
- 2 cups of garden peas Frozen
- Half a stick of butter
- One cup of steamed carrots
- One cup of blanched diced potatoes
- 4 cups of shredded chicken
- 2 tablespoons of tarragon
- Two cups of heavy cream
- 4 tablespoons of flour
- Salt and pepper to taste
- Puff pastry sheets
- 2 cups of chicken stock
Saute butter carrots onions and potatoes add flour and tarragon then add chicken stock and heavy whipping cream. Stir until thick and creamy add cooked chicken and frozen peas.
Cut pastry sheets into squares and bake in the oven at 400 for about 10 minutes when pastry sheets are done pull out of the oven make a hole in the pastry square and fill and it’s and fill with mixture.
Full Transcript
Show moreShow less[Narrator] The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out of State, be sure to buy South Carolina grown meats, vegetables and fruits. Make sure your food is South Carolina certified, it’s a matter of taste.
Welcome, folks, to beautiful Murrells Inlet, South Carolina, here at the Wicked Tuna restaurant. Listen, you haven’t seen this young lady back on our show. It’s been about four and a half years, Kin Hardy from Loris, South Carolina, she’s the former Executive Chef and the owner of Deli Beans restaurant at Conway. She’s now kinda moved on, but she was gracious enough to come back and share some of the recipes that she’s formerly cooked, okay, at Deli Beans and the catering company. Kim, thank you so much.
Great to be back, thank you.
I am all about what you’re about to cook today.
Okay, are you ready?
I am ready.
This is a simple recipe that anybody can follow. What I’ve got here started off within the pot because actually, we have, you know, we’re TV cooking today. So, I’ve blanched some things off with Chicken Stock. I take Potatoes, I used Fingerling Potatoes in this and Carrots, you can use Peas, if you like. I’m not a big Pea fan, so I didn’t do that. So, what I’ve got in the pot is Butter, I’ve got Celery, Onions, Fingerling Potatoes and Carrots in there. So, what we’re gonna do is, we’re basically gonna take the Chicken Pot Pie to a whole nother level. Don’t be scared to put too much Butter in there, you can never have enough Butter, Butter’s always better.
Listen, Marie Calender ain’t got a thing on Kim Hardy.
That’s exactly right, that is exactly right. You know, I tell people, don’t worry about exact measurements, just when you’re cooking, have fun with it, just cook to taste. Next time, you wanna add a little more, add a little more add a little less.
There you go.
Okay, so, we’ve got this here, I’m gonna add some Salt and Pepper.
Okay.
This is all cooked down. If you want to cheat, you can use canned vegetables, but I wouldn’t do that.
I got you, fresh is always the best.
What we’re gonna do is, to make it a little bit different here is, I’m going to add some Flour to this and then, we’re gonna add some Tarragon to it. It’s gonna give it a little sweet flavor.
Right.
So, this is basically just like making Gravy.
And, so, the Flour is going to thicken it up.
Right.
I got you.
So, we’ve got this goin’, add a little more and remember, if you add too much Flour, just add a little bit more Cream, Milk, Water, whatever you’re making. Alright, so, we’re gonna take that and, then, I’m gonna put some Tarragon in here.
Okay.
That’s just gonna give it a little bit different flavor.
It smells great.
Alright, so, now, I’m gonna add a little bit of Chicken Stock to this.
Okay.
And, then, Bob, we’re gonna add some more Calories.
Okay, I think, I know what that is.
This is Heavy Whipping Cream.
Heavy Cream, yeah, oh, wow, goodness.
To make it extra good, if you’re on a diet, this is probably not the dish for you.
Well, it’s okay, they can use other alternate sources for that.
You can use Skim Milk, you can get by with it, or you can just lose the weight and treat yourself to this.
That’s it, you eat it on a Monday, you can lose it by Tuesday.
That’s exactly right. It just depends on how you want the consistency of this. You can add a little more Broth or a little more Cream, to make it not quite so thick. I would add a little more if you plan on serving it later.
Okay.
So, we’re just gonna go a little bit more on this, and this is a nice, generous portion here.
Oh, wow.
Everything is ready to go, nice and simple, we’ll put a little bit pretty on it, right there.
Garnish it up, yeah.
And, that’s it, and you can also do this in smaller portions for Appetizers, if you like. And, generally, pretty much everybody likes this.
Chicken Pot Pie, there you have it.
Yeah.
Well, Kim, thank you so much for being a guest again.
Thank you.
It’s great to see you again, and, folks, listen, I will tell you, buy and eat local. And, remember, it’s simply a matter of taste. Log on to certifiedscgrown.com, and see for yourself what’s fresh on the menu. We’ll see you right back here next week on another edition of the Sportsman’s Table.[Narrator] To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com. Buy certified South Carolina grown products, it’s a matter of taste.