Latest Episode:
- Georgia Quail Hunt Part 2
Here’s part two of Bob’s early quail hunt down at Southern Woods Plantation in Sylvester Georgia. On the Sportsman’s Table, Chef Tom Mullally serves up South Carolina-certified fried snapper recipe.
Full Transcript
[Narrator] On this week’s “Bob Redfern’s Outdoor Magazine,” Bob is back at Southern Woods Plantation in Sylvester, Georgia for some more quail hunting. And this week’s “Sportsman’s Table” recipe features a South Carolina-certified fried snapper recipe. Stay tuned for this and a whole lot more on this week’s “Bob Redfern’s Outdoor Magazine”.
Yeah, it’s just been a great day. We shot this hog. Look at that, wow! Lemme hold that thing. Nice!
Well folks, welcome to our show this week. We are back down at Southern Woods and with more of our Chevy partners. If you saw last week’s show, well, I tell you what, we had some great action with some great partners and, again, I always gotta ask you, what’s in your garage? And if it’s not a Chevrolet, then, well, you’re just wrong. I’ve got some special guests that are gonna start off with me this week, gonna be my wing men. On my far right over here is John Thornton. He’s the owner of John Thornton Chevrolet in Lithia Springs, Georgia. Next to him is my good friend Newt Strickland of Bellamy Strickland Chevrolet in McDonough, Georgia. Trey Dettmering is also with John Thornton Chevrolet in Lithia Springs. Guys, I just have to give you the old bump all the way down. Go Auburn Tigers, huh? Huh, yeah? Newt. John, listen. It is a pleasure to have outdoorsmen, but also Chevrolet dealers, who love the outdoors, and I know you guys do. This is what you do, you love doing this, and I love taking and going with you. So I just want to thank you for that. And thank for all that you guys do for all of us outdoorsmen, okay? It is a great, great opportunity for us. And John, you and I, I think. Mr. Newt Hughes is gonna put us on the first covey, and then I’m gonna hunt with each one of you guys, okay? Now, just be easy on me and John out here, okay? It’ll be all good, okay?
Thanks, Bob.
Well, guys, listen. Again, I thank you all in the individual. We’re going to do that all, I’ll tell you what. War Eagle.
War Eagle.
All right, man. You ready, Josh?
Let’s go.
Let’s go do ‘er. What are you thinking, Dixie?
[Newt] Get a bird, Dixie. Coming at you and said, “Look, let’ hunt.”
[Bob] Yeah, he did.
[Newt] Get a bird, Dixie.
[Bob] Up, there they go! They’re down? Okay, awesome. How many did you get, John?
[John] Three, I think.
[Bob] Okay, that’s all I’m talking about. Whoo!
[Newt] Whoa!
[Bob] That’s a nice covey rise out of that. Nice covey rise. I know, I know. And the only good thing about that is it’s Southern Woods.
Southern Woods is great.
You know, listen. I have to ask how many years have you been a Chevrolet dealer? You know, your dedication is just remarkable. I mean, I know you put your heart and soul in that dealership.
I’ve been a dealer since 1983. Trey came in and took over a few years ago, so we’re good partners now. He’s a great, great dealer. He’s a lot smarter than I am and does all this newfangled stuff a lot better than I do. We’ve been able to develop a great relationship that thrives when we get out and do things like this. Right after he came to work for us I started a deal going out once a year quail hunting with Ian, my other son-in-law. It’s been great.
That’s awesome. All right, the kids say they’re here.
[Newt] Get a bird.
[Bob] Dixie’s looking.
[Newt] Go, Bill.
[John] Two dead and one sore butt.
Dixie, heel.
Heel.
[Bob] Gotta be more in there, Bill. Gotta be more in there.
[Newt] All right, Bill’s on point straight in there on that dead bird, so y’all watch him.
[Bob] All right, William. I see him.
Get a bird. That may be clear.
[John] Those birds moved.
[Bob] Bill says we’re done here. Okay.
[John] All right Bob, you saw I needed a little help.
[Bob] Nah baby, I’m right there with you.
[Newt] Dixie, get a bird.
[Bill] We’ll just see if Dixie gets it up.
[Newt] Get it.
[Bob] There we go. All right. Dixie did good.
There’s the other one.
There’s our other dead bird.
That was one I was looking–
Come here!
[Bob] Yep! Pointing to back, William. Nicely done. Dot and Bill.
[John] Boy that’s real pretty when they get like that, isn’t it?
It is, ain’t it? Dixie makes three. I got a feeling it’s coming your way, William, whoa!
[Bob] I think it went around that tree. I had to have an excuse on that one. Ah, you know, gosh. Goodness. Oh well. I can’t get ’em all.
You know, Bob, sometimes–
I can’t get ’em all brother!
Bob, sometimes you gotta leave a little seed.
You got to, I’m telling you!
You gotta leave seed.
Listen, to us, talk a little about Bellamy Strickland and your years as a dealer and, of course, your a big outdoorsman, okay? I see you all the time. It’s just one of those things. It’s really a pleasure because you guys, you get it, and you do as an individual.
Thanks, I enjoy being outside an awful lot. I was raised in the country. I’m a country boy at heart. I love getting out there. I’ve taught my daughter to get outside a little bit. She enjoys horses and hunting a little bit. And we enjoy being out here with you guys. Chevrolet is a big part of the outdoors, as you know, and it’s been really good to both of us.
I can tell you it’s been great having you as a wingman today, but you know there’s a lot more birds out here so let’s see if we can go get some.
All right, Bob thanks a lot.
Right, man, let’s do it. All right, thanks. Whoa-ho, ah!
[Newt] Get a bird, get a bird!
[Bob] I know Dixie, I know. There he goes, take him, Trey! Oh, nice shot! Nice shot! Whoo!
Listen, you know I could tell. John’s got you out of that dealership, boy. A War Eagle, man!
A little bit, huh?
You know, it’s been a while since you and I have been, not only on camera, but been hunting together. The last time I remember, it was colder than a well digger’s butt in the Klondike.
With snow. Yeah, fourteen degrees. Ice and snow, and we were out quail hunting. Great conditions today.
Perfect today.
I can tell you still get out and hunt a little bit.
As much as possible.
Well look, I know you love the outdoors, but you also love Chevrolet, and that’s been your life. Tell me a little bit about your background and history with that, because it really means so much to us who love the outdoors.
I have, I got into it about fifteen years ago with the family business, and have gotten to meet and do things that I never would have thought I would have gotten to do with Chevrolet, and it’s been a great ride.
Well, we got more quail out there, brother.
Let’s go get ’em.
War Eagle, okay. You know, as dedicated Auburn fans, they’re everywhere, they really are. But I have to say go Vols okay? Tennessee, gotta have it. Let’s go, man, we’ll get some more quail.
All right, let’s go.
[Bob] All right, Trey, I got a feeling they’re all going to go your way.
[Newt] Dixie! Dixie, come! Get a bird! Get a bird!.
[Bob] There they go!
There we got ’em! Whoo, they’re still coming out of there! Man! This looks like a water retrieve here. Dixie in a water retrieve. Trey, you don’t see that everyday.
[Trey] No you don’t.
[Bob] Oh, man. Look at that, aw my goodness. There she comes.
[Narrator] “Bob Redfern’s Outdoor Magazine” is being brought to you today by these following sponsors. Chevrolet, the official vehicle of “Bob Redfern’s Outdoor Magazine.” By the South Carolina Agriculture Department. It’s a matter of taste. By Browning. Browning, the best there is. By Wacca Wache Marina and Deck 383. Located in Murrells Inlet, South Carolina. By the Old 96 District of South Carolina. Come discover the unexpected wonders. And by South Carolina Embroidery and Screenprinting. Your source for all your promotional product needs.
Well, folks, welcome back to our show this week. You know, I always love having great friends… Well, you know when you’re Quail hunting you got to have a good wingman, and I’ve got two of the best from the state of South Carolina. Two of my great friends. The one right next to me here, Chuck McDonald.
Hey, Bob.
McDonald Law, this guy keeps me out of trouble. Tiger fan number one, okay, and I’ll tell you what. The next one is Brian White, representative from Anderson, South Carolina. These two guys are great outdoorsmen, they love it. Brian.
Bob.
Thanks so much for being a guest on the show. And both of you guys.
Thank you. Coming down to South Georgia to quail hunt. Look at your style and your profile.
Absolutely.
Of course.
Brian, you do so much for the sportsmen, not only throughout the state, but you also do it on a national level as well.
That’s right. The Congressional Sportsmen’s Foundation has state chapters called “NASC.” Matter of fact, we just finished up our annual event here in South Georgia. Brought in people from all over the country to show ’em how great South Georgia is for quail hunting and other types of hunting. Bob, thanks for you for always being a good supporter of ours and the great outdoors, and what you do to–
Oh Brian it is a pleasure. And you know, Chuck, I’ll tell you what. The thing I gotta say about this guy, McDonald Law. You’re wondering, hmm, why has he got an attorney? Well, you never know when you may need one, okay? We always say, 9-1-1, call Chuck.
Well I’m like a Maytag repair man with you. You never get in any trouble, buddy.
No sir.
You’re just rock solid.
Boy, I got two great coaches. I got two great wing men, I wanna thank you both. Let’s go shoot some birds.
Let’s do it.
All right man.
Yes sir.
[Bob] Dot and Bill have got us a bird here, and here comes Dixie.
[Chuck] Deep fryer and they like the smell of French fries.
[Brian] Might have to buy some and try that trick on the way home. Deep fried smoked sausage.
Dixie!
[Brian] You have some pretty dogs.
[Bob] Good spot!
[Newt] Get a bird, Dixie. Dixie! Get it, there he is. Whoo, umm! I thought he was coming your way, I’m sorry. Gosh. Man!
[Brian] They should come my way. They know I keep missing ’em so far this morning.
But that’s some good covey rises, I’m telling you! You know, one of the great things about coming down here is bringing friends who love to do this. I have to ask you, I know you kinda do it all. What is your favorite thing? What do you love to do the most?
Well, we’re doing it.
Do you really?
Yeah.
Honestly? I don’t believe I’ve ever asked you that question.
I grew up quail hunting.
Oh, wow.
We had nothing else to do where I grew up in rural South Carolina other than quail hunt. It was all family farmland around, so that’s what we did. My dad taught me to respect the outdoors. If you take game you have to eat it. You don’t just take to be taking, and you thank God for his creatures every day.
Well, I have to finally ask you what’s coming up special that really pegs the needle for you with the coalition?
I think one of our biggest things that we’re doing now is the shooting sports. The fastest growing population of shooters is women, believe it or not, and we’ve getting high school youth involved in skeet and trap shoots. And just to promote sporting, clays. That’s part of shooting, because the average person doesn’t understand that by buying these guns and buying this ammo, you’re contributing to conservation which is God’s world and that’s what we’re gonna to take care of and provide that access for people to be able to do it. I think that’s the number one issue is access. Go out and buy a hunting license and you’ll preserve the great outdoors.
Brian, it’s been a pleasure, man.
Absolutely.
Thank you so much. Let’s go get some more quail.
All right.
[Bob] All right, Chuck!
All right, Mr. Bob.
Come on, man!
Dixie!
Wing men on point.
[Newt] Dixie, get a bird!
[Bob] I’ll tell you what, Dot and Bill are working their heart out for us here this morning. And so is Dixie. There we go!
[Chuck] That’s one Brian wounded, wasn’t it?
[Bob] I think that was one of the… That had a leg down on it, okay, well. We got him, anyway.
[Newt] Bring it, Dot!
[Bob] Dot says, “I’m on to the next one.”
[Newt] Dixie, bring it!
Dude, I’m telling you. Dixie says, “Look, Dad, huh?” “Gimme a break.” All right, Chuck, there gotta be more. This could be the big one.
Coming my way.
I know. Oh, nicely done, Chuck. Awesome shot, wow!
Thank you.
Man, I think they’re gonna leave us out front. Take him! Aw, you got the tail end, and he’s coming down!
[Newt] Crash dead, right?
Right, coming down.
Hey, stayed in the wind.
Mmm. That’s okay, Chuck.
Yep.
I think he’ll helicopter in.
Yeah I saw some feathers fly.
Well, Chuck, listen. I have to ask you, as Newts’s going over there. We’ve been friends for, gosh, fifteen, over fifteen-plus years.
Yeah, yeah.
One of the things that I have really become very fond of you is is, you know, you’ve gotten back out into the outdoors. I’m not sure if that’s just because I get you out here, but you grew up that way.
Yeah.
Then you kind of got away from it for a little bit.
That’s right. Absolutely.
And now I got to get you out from behind a laptop, on occasion, to do this.
I love it.
But you do.
Thank you for doing that.
Oh, listen. It’s really so enjoyable to have you out and have you as a wingman. Next thing I gotta do is gotta you on the boat.
Yeah, I need some help on the boat brother.
Okay, now look, I’m going to go ahead. I know that we’re going to date this a little bit, that your Clemson Tigers–
Absolutely.
But I have to say this. It’s been a while. The last time we were on a show, South Carolina Gamecocks were on a roll.
They were.
They had Dabo up on the ropes. It was 5-0, okay. Now the tales have turned.
Yeah.
Now its 6-0 against the Gamecocks. You guys lost the national championship but you’ll be back.
We’ll be back.
Okay.
Better team won that night. We’ll be back, we’ll be back.
Yeah, but folks, I have to tell you though. Chuck has the best of both worlds. He went to Clemson and got his engineering degree, and then he went to USC School of Law in Columbia. So he has a balance, but he still leans over to the Tiggers.
It’s a pretty strong lean, but I got a degree from South Carolina.
I haven’t learned the Tiger Rag yet, but I’m sure before the trips over, you’ll teach me.
We’ll sing it.
Okay, let’s go some quail.
All right, good deal.
[Narrator] When we come back, we head to the Sportsman’s Table for another South Carolina-certified seafood recipe. “The Sportman’s Table” is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out of state, be sure to buy South Carolina-grown meats, vegetables and fruits. Make sure your food is South Carolina-certified. It’s a matter of taste.
Welcome to this week’s edition of “The Sportsman’s Table.” Folks, we’re here at Deck 383 Restaurant in beautiful Murrells Inlet, and with me today is Chef Tom Mullaly. He is Chef Instructor and he owns Strand Catering right here in Murrells Inlet. He’s got a special fish recipe for us. I’ll tell you what, this guy never ceases to amaze me. Tom, it’s always a pleasure, man! Before we get you off–
Great to see you, sir.
I’d love to get you on the boat, but I know you gotta tee time you gotta get to.
There’s never enough hours in the day. You know how that works.
I’m telling you. What do you got for us?
Fresh, local red snapper right here out of the inlet. Right in our atlantic waters.
Oh, wow.
Beautiful stuff, doesn’t get any better than that. So again, as you know, Bob, no bland food allowed. Little salt, little pepper.
Yeah, spice of life. We’ve got our pan piping hot here. Definition of saute is minimal oil and high heat. So we’re looking for that sizzle factor. Always wanna hear that sizzle, here we go! Oh yeah. On a piece of fish like that, I know you guys tell me all the time, “Don’t overcook the meat.”
Correct, there’s nothing worse than an overcooked piece of fish. You don’t want it to be dry, you want it to be nice and moist in the center. So you don’t want to cook it well, well done but like medium and mid-well. It can be a little loose in the center just so it’s a little bit tender.
We’re all about certified SC.
Always.
Poultry. All of the great things that you guys put together and you use, not only on the table, but in the restaurant, you’re right.
Always, always, from sea to land. Fresh and local, that’s how we roll. This is one of those items that people don’t frequently use, but you know Chef Tom likes to be a little bit different from the competition.
Oh yeah.
[Tom] And we’ve got rice plantations going on in our state, so I figured be nice and appropriate to have a little rice on there. And this right here, my friend, I love this. This is just fresh roasted Silver Queen corn shucked off the cob. It’s gonna go great with our fish. Just fresh and sweet. Doesn’t get any better.
Got some carrot sticks.
Yeah, yep. When we garnish, we’re looking for odd numbers. Threes and fives, that type of stuff. It’s good for eye appeal.
Yeah, man. The plate is definitely coming alive, as we can tell. Got a little yellow squash here. Look at all those colors coming together.
[Bob] Yes sir.
[Tom] These are fresh red pearl onions. I’m always up to something. I’m always in competition with myself.
[Bob] I know you are, and that’s a good thing. Right here on the “The Sportsman’s Table,” too.
[Tom] I think it needs a little bit of green. We’re going to put some green in there.
[Bob] And folks, if you want a copy of Chef Tom’s recipe just log onto bobredfern.com and it’ll be right there.
There’s our beautiful piece of local snapper. Oh man, it’s all coming alive, Bob. I can feel it! We’re gonna lace it with a little roasted red bell pepper sauce.
[Bob] Oh, wow. Gosh.
Just makes you wanna eat it.
Big time.
Excellent.
[Tom] We’re gonna hit it with a little balsamic glaze. Balsamic glaze is just a little reduction of balsamic vinegar.
Okay, oh yeah.
Balsamic vinegar has a lot of natural sugars in there, so when you reduce it down, Bob, on a little medium-low heat it gets a syrupy texture.
Oh, wow.
And then I think we just need one more color. A little bit of fresh scallion. And there you go, sir.
There we go.
[Tom] Looks good enough to eat.
[Bob] Oh my goodness, Tom, thank you so much. And folks, listen. If you wanna see what’s fresh on the menu, log onto certifiedscgrown.com. Buy local, eat fresh. You can’t do any better. And from Deck 383 Restaurant, right here in Murrells Inlet. We wanna see you right back here again next week on another great edition of “The Sportsman’s Table.”
[Narrator] To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com. Buy certified South Carolina-grown products. It’s a matter of taste. “Bob Redfern’s Outdoor Magazine” is being brought to you today by these following sponsors. The South Carolina Department of Natural Resources. Life’s just better outdoors. By Abu Garcia. Abu Garcia for life. By Browning Ammunition. Browning, the best there is. By Southern Woods Plantation, offering the best in southern comfort and quail hunting. And by Santee Cooper Country. Discover the natural wonders of South Carolina’s Great Lakes.
Well, folks, it’s time to pack and go. Another show is in the books. Southern Woods Plantation in Sylvester, Georgia. I’ve gotta thank my guests this week. All the guys from Chevrolet, they make it happen. Over the years, Chevrolet makes our destinations possible all across the country. My great friends in South Carolina, listen. It’s always wonderful to have wing men on your side when you’re upland bird hunting. The great folks at Browning, for the Browning shotguns that I use and the Browning ammunition. Again, I couldn’t do it without all those great things, but I couldn’t do it without you. Again, the outdoors are my passion. I want it to be yours, too. We’ll see you right back here again next week on another great episode.
The Sportsman’s Table | Latest Recipe:
- Salmon Salad | The Sportsman’s Table
The Sportsman’s Table returns to Deck 383 right on the Waccamaw River, beautiful setting, and guest chef Jermaine Alston. Today, Jermaine serves up one of his Summer best sellers: Deck Salmon Salad.
DECK SALMON SALAD
Chef Jermaine Alston, Deck 383
Ingredients:
- 1 piece 6 oz. salmon
- 8 oz. salad mix
- 4 slices of cucumber, peeled
- 4 tomato wedges
- 5 slices of red onion, cut in half
- 2 oz. walnuts
- 2 oz. Candied pecans
- 4 oz. bleu cheese crumbles
- 4 oz. balsamic vinaigrette
Procedure:
Cook salmon to medium temperature. Place 8 oz. of salad mix in a salad bowl. Top with tomatoes, cucumbers, red onions, walnuts, candied pecans and bleu cheese crumbles. Place salmon on top, in the middle of the dish, and dress with the balsamic vinaigrette
Full Transcript
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 back this week folks, we’re here on another edition of the Sportsman’s table on Deck 383 on right here on the Waccamaw River, beautiful setting, and Germaine Alston, he’s the main guy here on deck 383. He’s got a recipe, well, I know your going to need to pay attention to today. Germaine, welcome back to the show my friend.
Always a pleasure.
Okay, what have we got today?
We’re gonna do– this is a phenomenal dish during the summer time, We can’t get over selling this so much, we sell this 20, 30 everyday. It’s our Deck salmon salad.
Okay, alright.
You get get it blackened or you can get it grilled. I do it blackened for the show here.
Well, that’s a good started.
I throw a little black seasoning on the salmon.
Now this is wild caught salmon?
Wild caught salmon. Alaskan wild caught salmon.
And this is on the menu today at Deck 383?
Yes sir.
Okay.
Get that salmon good and seasoned and I put it – –
Now is that butter in the pan or – –
It’s oil.
Oil.
You put oil in there.
I got you.
Let that cook for two minutes on each side, flip it over, throw it in the oven, you don’t want to overcook your salmon you don’t want it well done.
Okay.
Give it a good medium.
Germaine man, is the salmon ready?
Salmon is ready to go. We’re going to dress our salad right here.
Okay.
A little bit of blue cheese crumbles.
Got to have blue cheese.
Got to have blue cheese. Spread it over, going to have some candied pecans.
Got to have them
That’s such a great color.
This is so wonderful of a salad. We’re going to do some toasted almonds.
Now you guys can turn these out in a moment’s notice.
Oh my goodness, five minutes max. We’re going to throw some red onions on there.
And all the certified SC grown foods.
Everything produce is certified.
Good mators.
Good mators from Lee’s farm, can never go wrong with Lee’s mators.
Oh wow.
Throw some good cucumbers on there.
There you go.
Now I’m going to throw our salmon on here. Right there in the middle.
Wow, there you go.
Going to dress that with balsamic vinegarette.
All about style and the profile, Germaine.
Oh yes sir.
There you go.
And there’s our Deck salmon salad.
Germaine thank you man.
Not a problem.
Well it’s awesome having you on here. Folks listen, come on down to Deck 383 on the Waccamaw River, come on down, eat some of this great food they’re prepared out here. It’s all certifiedScgrown.com You check them out there and see what’s fresh on the menu. And, we’ll be right back here again next week on another great recipe on the Sportsman’s table.
To find out more information on food that’s fresher and tastier go online to certifiedscgrown.com Buy certified South Carolina grown products, it’s a matter of taste.