Latest Episode:
- Georgetown Redfishing
We’re back down in Georgetown, South Carolina doin’ some hot, summertime Redfishing. Joining Bob is an old military friend, Jack Smith, who has become a big fan of Redfishing.
Also, Kevin Malone with Pure Fishing, shows off some new Gulp! baits and more new items from Berkley.
It’s tailgating season and on the Sportsman’s Table we’ve got a special rib sandwich.Full Transcript
Show moreShow less[Bob Redfern] Welcome to our show this week, folks. We’re back down in Georgetown, South Carolina doin’ some hot, summertime redfishin’ with an old military friend of mine, Jack Smith. And Jack used to… Well, we used to hang out a little bit at Fort Campbell, Kentucky when I was with the 101st Airborne. Jack, retired now. He lives in Georgetown, South Carolina and is a big red fisherman. He caught the disease, and so we’re gonna have him on our show today. But, I also asked a special friend of mine, Kevin Malone with Pure Fishing, to come in and talk to us about what, well, Berkley has got on tap. We’ve got some new Gulp! baits. Some of the things we’re usin’ on today’s show and Kevin’s gonna come in and gonna to talk to us about those items. And on the Sportsman’s Table, you got a lot of sports coming up: Football, basketball, all kinds of things, and I know you do a lot of tailgatin’. We’ve got a special rib sandwich for ya on the Sportsman’s Table this week. Action-packed show, lots of things going on. We’re glad you decided to come in and see us. Right here on Bob Redfern’s Outdoor Magazine. Yeah, it’s just been a great day. We shot this hog. Look at that, wow, let me hold that thing.
[Man] Nice.
So folks, welcome back to our show. With me now, is Kevin Malone. He is the Berkley product brand manager at Pure Fishing. And, well I tell you what, he’s brought in some great products to show and some that we even gonna show you today that Jack and I were using on the show today to catch some of these redfish. Kevin, it’s a pleasure to have you, man.
Yeah, it’s good to see ya.
It’s been a while, bud.
It’s been a little while.
I gotta get you behind the rod and reel.
I know, I’m missin’ the whole Georgetown redfishin’ deal. That was a lot of fun last time we did it.
Well, we’re gonna go again,
Yeah.
But, tell me a little bit about what we’re gonna expect to see today and what you’ve brought with ya real quick.
Yeah, so I brought some new editions to our Fusion 19 line-up of terminal tackle. So some of the new gig heads that you’re using along with some of our new Gulp! products and colors, which we all know, and how effective Gulp! is in salt water.
Well, I tell ya what, I know that it’s been tough to get you anywhere, okay. ‘Cause you’re a brand new dad, again congratulations, okay, to you and the misses on that. Well folks, listen. Well, before I get him to talk about all these great products we’re usin’ on the show, let’s head on down to Georgetown and take a look at Jack and I doing a little bit of redfishin’, okay. And was it hot.
[Jack] Go get ’em. That is a toad.
[Jack] Um-mm.
[Bob] He’s comin’ right at us now.
[Bob] You still got him?
[Jack] Oh yeah.
[Bob] All right.
[Jack] He isn’t goin’ anywhere. He inhaled that crab.
Folks, we are in Georgetown, South Carolina. And I’ve got an old, dear friend here by the name of Jack Smith. Jack has agreed to take us down here, a little bit of redfishin’. He and this… I’ll tell ya, the redfishin’ business is… you’ve got the bug, man.
[Jack] I’ve got it bad.
[Bob] You do.
[Jack] I’m an old Kentucky lake bass fisherman.
[Bob] Yeah.
[Jack] And I’m hooked on this stuff.
[Bob] Wow. That’s a nice first catch red right there. Wow.
[Jack] Mm-hmm.
[Jack] Oh yeah.
[Bob] You need help? You got him?
[Jack] I think we got him.
[Bob] All right, man, get him up here.
[Jack] Oh, he’s got several spots.
[Bob] Oh, he does.
[Jack] And he’s right in the slot.
He’d be a…
[Bob] Oh yeah.
perfect fish for a tournament.
Now folks, Jack fishes the IFA tournament series here. Matter of fact, he’s been doing that for a couple a years. Got a regular partner, so I’ve asked him just to put us on a few fish. It’s been a while since we’ve been to Georgetown. Beautiful place to come. Great destination. And, if you got a good guide, and you got a guide that knows what he’s doing’… Man… Uh oh.
[Jack] Sorry. Sorry.
Get him. Get him in. It’s got you all excited. Now, there you go.
I love catchin’ these things.
Man, oh yeah.
It’s crazy.
I’m tellin’ ya, for a guy that is a bass fisherman, okay.
Yeah.
Bud, that’s awesome right there, man.
Yeah.
Okay.
[Jack] Oh yeah, that’s a fine… That’s a good fish.
Mm-hmm. Is that tournament worthy fish?
[Jack] Oh yeah. Look at him pull that drag.
[Bob] Oh yeah, yeah.
[Jack] He’s definitely in the slot. All right. Well, I say, “Here he comes”, and then he takes off the other direction.
[Bob] I know, man.
[Jack] He takes the drag. That’s the way these redfish work. That’s why I’m so hooked on them,
[Bob] Oh yeah. There ya go, man.
[Jack] A good keeper.
[Bob] Well, I tell ya what, I have to have an excuse. I threw right back in that same spot.
[Jack] That’ll work.
[Bob] That you came out of.
[Jack] A lot of times there’s two or three of ’em there.
[Bob] And I missed. I missed him.
[Jack] Oh, did ya?
[Bob] I did.
[Jack] Yup.
[Bob] On that Gulp! Berkley Jerk Shad.
[Jack] Yeah.
[Bob] Nice fish, man. Nice fish.
[Jack] And this is the, this is another Gulp! It’s the Minnow.
Yeah.
[Jack] The little Pogy Minnow.
Yeah.
[Bob] Come on, get that thing again. There he is.
[Jack] Got ‘im?
[Bob] I do, not sure how big he is but…
[Jack] You gonna find out how big he is real quick.
[Bob] Look at that.
[Bob] Whoo
[Jack] Great one. Yeah, man.
[Bob] Whoo
[Jack] Look at him go.
[Bob] Yeah. Come on up here.
[Jack] That’s the biggest one yet I think, Bob.
[Bob] Nah, I don’t think so, you’re being too gracious. You’re being too gracious.
Can I help ya?
Nah, man I just want to let all the folks out there see, the redfish in Georgetown man, I’m tellin’ ya. That’s another good slot fish.
[Jack] Yes, sir.
[Bob] Oh wow. We do pretty good if we were tournament fishing today, brother. That’s what I’m talking about. Mm. Folks, Jack Smith. I tell ya what, I have to tell the story about, oh, gosh, I guess it was probably the winter of 1987, ?
Yeah.
Uh, this guy was an Apache helicopter pilot for the 101st Airborne second 17th…
Cobra, Cobra
Cobra! I’m sorry, gosh I keep thinking Apaches.
It’s all right, that’s all right.
But um, and I was a battalion operations officer for an Iftar battalion 4187 and Jack provided air cover support with Cobras for us and gosh, you know…
Been friends ever since.
Well, we had been and I talked to you on the phone but ya know it’s been since 1987, how many years is that?
Yeah, too many.
Forty some years ago, look at that, man.
Beautiful,
Beautiful. little red fish right there. All right, Georgetown,
Yes, sir.
Gotta be more where that came from. Well, you know, Kevin I’ll tell you what, I love redfishin’, okay, the summertime, yeah it’s hot but redfishin’ just, I don’t know, it’s just exciting out there but all of these great Gulp! products and all this stuff from Berkley is just absolutely on target today on our show. Okay, and I tell ya what folks, when we come back, we’re gonna have Kevin talk about each one of these things that I’m using on today’s show. So stay tuned, when we come back, it’s all about Kevin and Berkley.
[Announcer] 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.
Welcome back, folks. As promised, joining me is Kevin Malone, he is the product brand manager at Berkley for Pure Fishing and I tell ya what, this young guy, it’s been a while since he’s been on our show and so that’s why I wanted to have him as part of this show this week, to talk about these great products from Berkley and especially the Gulp! and the gig heads. Kevin, bud, I tell ya what though, you always never cease to amaze me, okay. I just, let’s talk, let’s start with the gig heads, let’s talk about those ’cause they’re new from Fusion here at Berkley, let’s talk about those.
Yeah, so a couple years back in 2015 we launched new range of Terminal Tackle and Berkley called Fusion 19 which is uh, really our take at some key pieces of terminal tackle. So you know, at Berkley we make a serious effort to make sure that it’s the right stuff and has the right performance, and that’s really what Fusion 19 is about. We’ve got a couple new additions, that you guys were using in today’s show, the new Swing Head um, you know this is a really neat design in that you get a really wide range of motion with the swivel in between the weight and the hook. But what’s really important is the hook, you know that’s one of your most important connection points between you and the fish, and these Fusion 19 hooks on the Swing Head have a needle point design so they’re super sharp, they maintain their points really well and they have a slick set coding, which is what we put on this hook that actually helps it penetrate the fishes mouth easier so you get a ton of action out of this head, you’ve got a super sharp high quality hook and just a really great value. The other piece of this key is this little keeper, it’s a lead-free swinging keeper that help hold your plastic on there, you know a lot of other similar type gig heads like this, you just slide out the shank of the hook and it has a tendency to pull down so, we put this little keeper on here to really help keep your plastic straight and in place.
Well, I tell ya what, you know with the Jerk Bait here, that we have is, I mean, it goes on there very well okay, and I just, it’s just that added action.
Yeah.
Okay.
As apposed to more what I call the normal gig head.
Yeah.
Okay. Which is more of a kind of a static.
Right
And there’s not much, its just an up and down and then of course the tail.
Yep.
So I think you guys have hit the nail on the head with that one.
Yeah, that’s a really awesome gig head and to your point, it gives a lot of extra action that you don’t get in maybe a traditional straight gig head.
Well let’s talk about some of the others now, you know, again for trout and even redfish, on a quart unit here like we were using today, these crabs are… I just had no idea.
Yeah, yeah, I mean it’s super lifelike in terms of it’s overall shape, you know redfish obviously eat a lot of crabs throughout the year and so that, in combination with the special formula that is Gulp!, makes it really irresistible to those big redfish.
Okay now, we’re gonna have to take it back just a little bit, okay? Let’s reintroduce to a lot of folks out there, who may not be familiar with Gulp!, okay. You know, a lot of guys use live bait, they’ll use shrimp, they’ll use gut and uh, mollet and all kinds of things when they’re actually fishing in the saltwater. If you don’t have Gulp! on board the boat man, I think you’re missing the boat.
[Kevin] Yeah, absolutely. I would say Gulp! you know, and a lot of people and particularly in saltwater consider Gulp! to be the best alternative to live bait and the reason for that is the scent. There’s a lot of other baits out there that claim to have scent but nobody understands scent like Berkley does and we introduced Gulp! you know, some years ago and it made its place into a lot of saltwater boats over time, but what it comes down to is the scent so we’ve got the traditional shapes, some night shapes, like the crab but the material and the scent that we put into that product is what drives the fish crazy, it’s probably the only soft classic in the world that you can deadstick and fish will eat it off the bottom just like live bait, so it’s the proprietary material, it’s the proprietary scent package that we put in it, and it actually distributes scent out into the water column, so you’re not only playing on the fish’s sense of sight, with the shape and action but you’re actually bringing them to the bait with that scent.
Well and the packaging is kinda key too. Let’s talk, I mean it’s already in the scent, you can buy it that way, okay, for multiples and of course the variances there, it’s still, there’s a lot of scent in the bags, if that’s how you wanna do it. You also, and tell folks how, all of the Berkley products, tell ’em how they can go about there and look at ’em, okay and well, basically before they go into the store to buy ’em because you guys just got so much of this stuff out there. It’s just awesome.
[Kevin] Yeah, we’ve launched a ton of product over the last two to three years and the best place to look at it is on BerkleyFishing.com, we’ve got every size and shape and color you can imagine out there and there’s a lot of good resources out there as well so…
Okay, well I’m gonna have you back cuz we’re not done yet, okay. Beau, I tell you what, man, I gotta ask ya, how’s it feel to be a new dad?
Oh, it’s awesome. It’s the best feeling in the world, there’s nothing better than catching fish, I thought that was the best feeling in the world but coming home to a little baby is uh, it tops it by a mile, so it’s a lot of fun.
And I bet you already got him his fishing rod out, okay?
Oh yeah, we’re ready to go.
There ya go. All right well folks, listen, stay tuned, when we come back, we’re gonna have a great recipe on this weeks Sportman’s Table, Rib Sandwiches, okay? South Carolina certified pork, you gotta stay tuned for this one. We’ll be right back.
[Announcer] The Sportsman’s Table, 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 addition of the Sportsman’s Table, this week folks, joining me is Ed Drombroski, he is with Lee’s Farm, here in Murrells Inlet, South Carolina and we’re filming from Deck 383 Restaurant, just down the road from Lee’s Farm. Ed, it’s always a pleasure, man.
What kinda, I tell you what, you never cease to amaze me, man, you got a rack of ribs here…
Yep.
[Bob] What do we got goin’ on?
Well, what we’re gonna do today is, we smoke uh, meats on the weekends at the market, we have a big smoker there, I love doing smoking. I’ve been doing it for 25 years. What we’re gonna do today is, I’m gonna do a boneless rib sandwich.
Oh, wow.
Okay? And what we’re gonna do is just start that off, let’s get our, I’m gonna make a sauce for it too, I’m gonna make a syrup and bacon and bourbon sauce to put on top of it, the sandwich.
Oh, wow, sounds great.
But we’re going to take some sliced up bacon,
[Bob] Okay.
throw that in there… Get that rolling.
[Bob] Now you’re using pecan oil or just regular olive oil?
[Ed] I’m using pecan oil, high heat and I love the flavor, the nutty flavor of it, obviously use whatever you need, cause some people have those allergies.
[Bob] I gotcha.
[Ed] Let that get going, we’re also gonna throw in some diced up onions in there, we’re gonna let that reduce down and want that to uh, render all the fats, so that’s going to take a little time. In the meantime, we’re gonna work on our, getting our rib ready and I’m gonna show ya how we’re gonna do that. We’re going to take your rib, look at that beautiful rib,
Oh my goodness.
all that meat on there, all that marbling in there, very tender already.
[Bob] Yeah.
[Ed] What you wanna do is you wanna take this silver skin off. Easiest way to do that is to grab yourself a towel, cut yourself the end, grab ahold of it, and tear it off.
[Bob] Oh, wow, okay.
[Ed] Just like that.
[Bob] Wow, look at that.
[Ed] Okay? That’s that chewy part that everybody has on the rib, you don’t wanna have that on there.
[Bob] Gotcha.
[Ed] Okay? So after that we’re gonna do is rub it, any type of barbeque rub… This is stuff we make here at the market here and its got brown sugar, its got some chili powder, its got, I put a little Old Spice in mine,
Okay.
I like that.
A little bit of orange, dried orange peel, it’s a really nice for pork and chicken. All right, so now that you can see how the fat rendered out, and see how crispy that bacon is,
Yeah, yeah.
And translucent that is, now we’re gonna finish off the sauce.
[Bob] Okay.
[Ed] K? What we’re gonna do is take a little bit of smoked chipotle chilis, put them in there.
[Bob] Right, mmm.
[Ed] Okay, I’m gonna put a little bit of balsamic vinegar, give it that acidic flavor. You can use maple syrup, I’m using black walnut syrup that we sell at the market.
Oh, at the market.
Again, I like that nutty flavor.
[Bob] Oh yeah, yeah.
Um, some people don’t like it but I love that nutty flavor. Okay, mix that around a little bit, and you can let this cook for ya know, about five minutes or so.
[Bob] Okay.
What you’re gonna do is, you’re gonna take your favorite whiskey or bourbon, you gotta put that in the sauce.
[Bob] There ya go.
Okay?
So that’s that, put that there. Okay, now from here you’re gonna let her cook for another about ten minutes or so to you know, to render down and reduce a little bit, and that’ll be your finished sauce, on top a your ribs. Put that up there like that.
[Bob] Whew!
[Ed] Mm, look how nice that looks.
[Bob] Oh, my goodness, fresh bread…
[Ed] Yep, you do this for a party like this, this long thing.
[Bob] Yeah, fresh ribs…
[Ed] Absolutely. Now we’re gonna take the sauce…
[Bob] I’ll get this out the way for ya.
We’re gonna take this sauce, we’re gonna put this on top. All those flavors…
[Bob] Oh, my goodness.
[Ed] K? Yeah, some people put barbeque sauce on top a the ribs, I’m not a lover of that, I like to do it with, I like to taste meat.
[Bob] Mmm-hmm
[Ed] I love tasting that meat. So that’s what we’re gonna do there and now I’m gonna finish it off with a little bit of parsley, okay?
[Bob] Wow, wow, wow, wow Goodness.
All right and now we’re ready to plate it.
Whew, wow! Let’s set that right there. That is wonderful.
Look at that, that’s beautiful, isn’t it?
Yeah.
So now what we’re gonna do, is we’re gonna, we make all our salads at the market.
Okay.
Okay. So we’re gonna get a little potato salad cause you gotta have potato salad at a barbecue, when you havin’ ribs. We’re gonna do a little bit of our macaroni salad.
[Bob] Mmm
[Ed] Okay. And then were gonna cut this up.
[Bob] Mmm-mmm-mmm Oh, my goodness, look at that. Wow.
[Ed] Look at that.
[Bob] Mmm-mmm-mmm
[Ed] Okay. I’mma plate it there.
[Bob] Nobodies going away hungry on this Sportsman’s Table.
[Ed] No, not at all. Another one, there ya go.
[Bob] There ya go.
[Ed] And there ya have it, rib sandwich.
There ya go. Ed, it’s always a pleasure,
Thank you very much.
Thank you so much.
Absolutely.
And folks, as we always like to say “Buy and eat local” certifiedscgrown.com, log on and see what’s fresh on the menu. Not only across the great state of South Carolina but at Deck 383 Restaurant, right here in Murrells Inlet. We’ll be back here again next week, on another great recipe, 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, 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.
[Jack] Another good fish, oh, that’s uh, he may be a bigger one.
Okay, that may be the biggest one of the day.
Another good slot fish.
We’ll take ‘im.
That’s right.
It’s too bad we’re not tournament fishing today.
[Jack] We’re catching ’em, that’s for sure.
I’m tellin’ ya, it’s awesome, yeah, hmm. Oh, yeah.
[Jack] Here he comes, here he comes.
[Bob] Oh, yeah.
[Jack] Oh, yeah that’s a good one.
[Bob] Nicely done, my friend.
He’s still fresh.
[Bob] Yeah, he is, this tide’s going out and they’re coming out.
That’s right, they’ll get back in that grass and feed on those little crabs. Whoa, I’m sorry fish. He’s still good and live.
[Bob] Yes, he is.
And they feed on those little crabs and then they have to come out and that’s when we can catch ’em.
[Bob] Yeah, oh yeah.
It’s so hard to catch them back in that grass. But golly they’re so pretty, too.
[Bob] They are beautiful fish, I can tell ya.
[Jack] Gold and copper and everything.
[Bob] Now I know why you moved to Georgetown.
[Jack] Yes, sir.
Well folks, listen, I’ve convinced him to bring the whole box cause there’s some great products that we didn’t even touch on today, and you know Kevin, I tell ya what, I gotta get you back down to Georgetown, I gotta get you on a boat, okay?
Yeah.
You haven’t even been on our new Ranger boat, okay?
I haven’t, I hear it’s nice.
And whose fault is that? That’s mine.
Well look, you’ve got some great new products, okay, that are coming out, we’ve had ’em on today’s show but you’ve got a whole box of stuff here, okay. Gotta tease these folks with some of this stuff.
So we’ve gotta ton of stuff here today, we’re launching a lot of new Gulp! shapes and colors this year, another one that we’re pretty excited about in the box of goodies is the Crazy Legs Jerk Shad, so it’s that same traditional jerk shad shape that everybody loves and I think you guys were using as well but it’s got some added action with some crazy legs tails on it.
Oh, wow.
So we’ve got some popular colors and new penny, and white and chartreuse but I’ve also got some other stuff in here that’s coming in the future. We’ve got a lot of great new products in the pipeline for Gulp!
I’mma just dig down in there, man. What else we got down in here, looky here, oh my gosh, wow, man there is all kind… Look at all this stuff, oh my gosh, well, I tell ya what, oh, man more gig heads, look at that, oh mmm
A lot to come, Bob.
I am, ah, gosh I tell ya, well listen, I really appreciate you joining me today and folks, the next time your gonna see this guy, he’s gonna be behind a rod and reel somewhere. Okay? Remember that, berkleyfishing.com go on out there, got to Bob’s Top 16, you’re gonna find Berkley Fishing all over that as well, as well as Pure Fishing and I tell ya what, it’s such an honor and a privilege to have you come in to be on our show, just to talk about this stuff today, Kevin. And you know if there’s one thing you wanna leave out there, okay, being you’re the product brand manager, what would it be to all these fisherman out there?
You know, I would say we don’t take our jobs lightly, it’s a fun job but we put a lot a time and effort and energy to living up to our brand tagline, which is “catch more fish” and at the end of the day, that’s what we want people to do and we go in to do our jobs everyday thinking about that, so.
Beau, I know you do, hit it right there and boom. All right man, that’s it. Well listen folks, that’s our show for this week, from Georgetown, with Kevin Malone, Pure Fishing and Berkley product manager. I hope you’ve enjoyed it, hope ya learned something today cause we’re gonna have this guy back, he’s gonna be talking about some more great products and more great baits from Berkley, but as I always like to say, each and every week, the outdoors’ my passion and I want it to be yours too. We’ll see ya right back here again next week on another episode of Bob Redfern’s Outdoor Magazine.
The Sportsman’s Table | Latest Recipe:
- Pork Rib Sandwich | The Sportsman’s Table
Today we find out that our chef Ed Dombrowski of Lee’s Farm in Murrells Inlet, South Carolina is a big fan of smoking meats. He’s brought some smoked pork today to make a rib sandwich.
Full Transcript
Show moreShow less[Announcer] The Sportsman’s Table, 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 addition of the Sportsman’s Table, this week folks, joining me is Ed Drombroski, he is with Lee’s Farm, here in Murrells Inlet, South Carolina and we’re filming from Deck 383 Restaurant, just down the road from Lee’s Farm. Ed, it’s always a pleasure, man.
What kinda, I tell you what, you never cease to amaze me, man, you got a rack of ribs here…
Yep.
[Bob] What do we got goin’ on?
Well, what we’re gonna do today is, we smoke uh, meats on the weekends at the market, we have a big smoker there, I love doing smoking. I’ve been doing it for 25 years. What we’re gonna do today is, I’m gonna do a boneless rib sandwich.
Oh, wow.
Okay? And what we’re gonna do is just start that off, let’s get our, I’m gonna make a sauce for it too, I’m gonna make a syrup and bacon and bourbon sauce to put on top of it, the sandwich.
Oh, wow, sounds great.
But we’re going to take some sliced up bacon,
[Bob] Okay.
throw that in there… Get that rolling.
[Bob] Now you’re using pecan oil or just regular olive oil?
[Ed] I’m using pecan oil, high heat and I love the flavor, the nutty flavor of it, obviously use whatever you need, cause some people have those allergies.
[Bob] I gotcha.
[Ed] Let that get going, we’re also gonna throw in some diced up onions in there, we’re gonna let that reduce down and want that to uh, render all the fats, so that’s going to take a little time. In the meantime, we’re gonna work on our, getting our rib ready and I’m gonna show ya how we’re gonna do that. We’re going to take your rib, look at that beautiful rib,
Oh my goodness.
all that meat on there, all that marbling in there, very tender already.
[Bob] Yeah.
[Ed] What you wanna do is you wanna take this silver skin off. Easiest way to do that is to grab yourself a towel, cut yourself the end, grab ahold of it, and tear it off.
[Bob] Oh, wow, okay.
[Ed] Just like that.
[Bob] Wow, look at that.
[Ed] Okay? That’s that chewy part that everybody has on the rib, you don’t wanna have that on there.
[Bob] Gotcha.
[Ed] Okay? So after that we’re gonna do is rub it, any type of barbeque rub… This is stuff we make here at the market here and its got brown sugar, its got some chili powder, its got, I put a little Old Spice in mine,
Okay.
I like that.
A little bit of orange, dried orange peel, it’s a really nice for pork and chicken. All right, so now that you can see how the fat rendered out, and see how crispy that bacon is,
Yeah, yeah.
And translucent that is, now we’re gonna finish off the sauce.
[Bob] Okay.
[Ed] K? What we’re gonna do is take a little bit of smoked chipotle chilis, put them in there.
[Bob] Right, mmm.
[Ed] Okay, I’m gonna put a little bit of balsamic vinegar, give it that acidic flavor. You can use maple syrup, I’m using black walnut syrup that we sell at the market.
Oh, at the market.
Again, I like that nutty flavor.
[Bob] Oh yeah, yeah.
Um, some people don’t like it but I love that nutty flavor. Okay, mix that around a little bit, and you can let this cook for ya know, about five minutes or so.
[Bob] Okay.
What you’re gonna do is, you’re gonna take your favorite whiskey or bourbon, you gotta put that in the sauce.
[Bob] There ya go.
Okay?
So that’s that, put that there. Okay, now from here you’re gonna let her cook for another about ten minutes or so to you know, to render down and reduce a little bit, and that’ll be your finished sauce, on top a your ribs. Put that up there like that.
[Bob] Whew!
[Ed] Mm, look how nice that looks.
[Bob] Oh, my goodness, fresh bread…
[Ed] Yep, you do this for a party like this, this long thing.
[Bob] Yeah, fresh ribs…
[Ed] Absolutely. Now we’re gonna take the sauce…
[Bob] I’ll get this out the way for ya.
We’re gonna take this sauce, we’re gonna put this on top. All those flavors…
[Bob] Oh, my goodness.
[Ed] K? Yeah, some people put barbeque sauce on top a the ribs, I’m not a lover of that, I like to do it with, I like to taste meat.
[Bob] Mmm-hmm
[Ed] I love tasting that meat. So that’s what we’re gonna do there and now I’m gonna finish it off with a little bit of parsley, okay?
[Bob] Wow, wow, wow, wow Goodness.
All right and now we’re ready to plate it.
Whew, wow! Let’s set that right there. That is wonderful.
Look at that, that’s beautiful, isn’t it?
Yeah.
So now what we’re gonna do, is we’re gonna, we make all our salads at the market.
Okay.
Okay. So we’re gonna get a little potato salad cause you gotta have potato salad at a barbecue, when you havin’ ribs. We’re gonna do a little bit of our macaroni salad.
[Bob] Mmm
[Ed] Okay. And then were gonna cut this up.
[Bob] Mmm-mmm-mmm Oh, my goodness, look at that. Wow.
[Ed] Look at that.
[Bob] Mmm-mmm-mmm
[Ed] Okay. I’mma plate it there.
[Bob] Nobodies going away hungry on this Sportsman’s Table.
[Ed] No, not at all. Another one, there ya go.
[Bob] There ya go.
[Ed] And there ya have it, rib sandwich.
There ya go. Ed, it’s always a pleasure,
Thank you very much.
Thank you so much.
Absolutely.
And folks, as we always like to say “Buy and eat local” certifiedscgrown.com, log on and see what’s fresh on the menu. Not only across the great state of South Carolina but at Deck 383 Restaurant, right here in Murrells Inlet. We’ll be back here again next week, on another great recipe, 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.