Latest Episode:
- Southern Woods Late Season Quail
Bob and friends head back down to Southern Woods Plantation in Georgia for another incredible quail hunt.
Full Transcript
Show moreShow less[Bob Redfern] Well folks, welcome to our show this week, we’re back down in Sylvester, Georgia, Southern Woods Plantation. Log on to Bob’s Top 16 and you too can come down here and enjoy a hunt like we’re about to have today. But I’ve gotta introduce all the hunting party and my guide, and the guy that’s gonna put us on some birds out here with his wonderful dogs. First of all, right here to my left, I got Newt Hughes, he is from Nashville, Georgia. This guy’s got some great cocker dogs that’s gonna be flushing for us and some pointers and setters. I know you’re gonna enjoy watching it. Next guy, is a good friend of mine from, gosh, 20, 25 years. Mike Taylor with Dawson Taylor Insurance. Actually, that guy insures Bob Redford’s Outdoor Magazine, okay. From Augusta, Georgia, okay. And then John Megel, he is one of our Chevrolet partners out of Dawsonville, Georgia. And John is well, I just tell ya both these guys are hunters from a long time ago. They still get it, they still have that passion. Duck huntin’, you name it, then John’s all over it, I tell ya, when it come to quail, and upland birds Mike is all over it. Guys, I gotta thank you guys for joining me today, Gimme that right there, boom. Huh, huh?
Thank you for asking me.
Thank you guys.
Thank you, Bob.
Yeah man, thank you very much and I tell you what guys, It’s a wonderful place down here in Southern Woods, and I’m just so happy to have you guys to join me out here.
Good to be here.
Oh, its great to be here, thank you.
Well, anytime anywhere, when there’s birds flyin’ okay and we’re gon’ get, we gotta get together and get some ducks goin’ okay?
Well, we can do that.
Yeah man, we gotta do that. Well brother,
Let’s do it.
Are you ready to do it?
Let’s do it.
All right, okay, all right. Folks, stay tuned ’cause quail, they’re gonna be flyin’ this afternoon. All right bro, lets go.
Ooh baby, yeah this has been a great day Im’ma shot this. Look at that, wow, lemme hold that thing.
[Man] Nice!
[Bob] Look’s like, oh, look at that! Dixie’s Dixie’s on ’em.
[Bob] Oh! Gotta be more birds, get reloaded. How many you got down John?
[John] One.
[Bob] ‘Kay.
[John] Beautiful point.
[Mike] Gosh, what a great setting.
[Bob] Come on slide up in here, Mike.
[John] Longshot.
[Bob] Come on up in here Mike.
[Mike] Whoa.
[Bob] Here comes Dixie.
[Mike] Get ’em up. Get ’em up.
[Bob] Nice shot, nice shot! We got more down?
[Mike] Looks like it.
[Bob] Just kind of move up slow guys. Stay on line. That’s one down, okay!
[John] Hey, come here! Hey, come here! Look at this.
[Mike] I shot over ’cause that dog was so close.
[Bob] I honored Mike on that one.
[Man] Yeah.
[Bob] That’s okay guys, safety birds are okay. Safety birds okay.
[Man] Pick it up.
[Bob] Most of the time I’d rather be safe than sorry. And I know Newt would!
Make a headshot if Newt would help me. Never works out. We got it in there Dixie.
Get ’em up.
[Man] Supposed to be dead.
There goes! There we go, that’s a great recovery there! There ya go, yeah, great shot guys. Dixie got cooled off in the meantime, look at that.
[Man] Good water retreat, awesome!
[Bob] Man, she is a great dog, wow, great dog. Come on up, Mike. All right Dixie, help us out. Nicely done guys, I got two down. Nicely done, see if I can get reloaded here. That’s it Dixie, here she comes.
[Mike] All on the left.
[Bob] Yeah, they must have been.
[Mike] Must have been over here.
[John] They’re saying one’s right there.
[Man] Get ’em up. I think he just smells birds.
[Bob] Yeah, yeah. That covey was busting up, actually.
[Bo] See how it’s spread out.
Yeah, yeah, I got some over there. Bo, some good shooting there, let’s talk a minute. Face the camera there, Newt is getting us reoriented here I want to talk to you just a little bit about your passion for bird hunting for years. I mean gosh, we go way back together. Not only in the insurance business but the passion for quail hunting. And I know you’ve got a story to tell about that and tell all the folks out there just how you got here, your love for this sport.
It all started with my grandfather. I was eight, nine, 10 years old bird hunting. He had dogs, he retired early, he’d get me out of school, tell the principal I was going to the dentist. No, we were bird hunting, and did that, and that was just great, that started it all.
Well you know, Mike, and I tell ya, I so appreciate our business relationship with Dawson Taylor Insurance because again we couldn’t do what we do without the backing and insurance that we get from you. Because unfortunately today, God forbid we’d ever have accidents, but you have to have that, and you do it so well. I mean, from a business relationship this is what you do.
I appreciate that Bob.
And you know
I enjoy what I do.
Well you do, and your advice, your consult on what to do and how to do it as far as that’s concerned has just been instrumental to me over the years, and I gotta tell, folks, there’s a story here behind this, why this guy is on the show today, Mike had the opportunity some number of years ago to order, to buy an opportunity, and win the chance to come and hunt with us on camera. So it’s been a while, you just had hip surgery. You’re doing good, you’re getting back.
I’ll move around but it’s coming.
You are, but now you’ve got out in the field, and it’s just an honor and a pleasure to have you out here.
Well it’s just a pleasure to be here Bob. Thank you so much.
Well listen, let’s go get some more birds.
Let’s do it.
We’re going to see how John does on the other wing over there, okay?
Let’s do it.
Let’s do it man, you ready John?
[John] Yeah!
[Narrator] Stay tuned after commercial break. We head back to Southern Woods for some more quail hunting on this week’s, Bob Redfern’s Outdoor Magazine.
[Narrator] Bob Redfern’s Outdoor Magazine is being brought to you today by Chevrolet, the official vehicle of Bob Redfern’s Outdoor Magazine, by the South Carolina agriculture department. It’s a matter of taste, by Browning. Browning, the best there is. By South Carolina Embroidery and Screenprinting. And by the Wacca Wache Marina and Deck 383. Located on the Waccamaw River in Murrell’s Inlet, South Carolina.
[John] I got 12 to nine.
All right.
[Mike] Dix. Dix, get a bird.
Man, that’s pretty, look at Dixie. Whoa, look at that! They just didn’t give us a chance.
That one had me twisted.
Those birds had us.
I did okay, and folks listen. When you’re doing TV, and I know you’re saying why didn’t y’all shoot those birds that is what we call safety birds, okay. And there’s no bird, no accident, worth a quail. So we’re not going to turn around and shoot. So please, yeah, we do that for TV but it’s for safety as well. There’s more birds out there where that came from. We’re at Southern Woods Plantation. You’ve seen this before, okay, and you’ll see it again. There’s plenty of quail down here to be had and we’re going to do it. All right guys, I’m sorry, We’ll get more.
We’re ready, get a bird Dixie.
[Bob] Coming right back at us, Dixie says ain’t nothing I can do about it, dad, look at that well, that’s okay. At least we’re getting some good quail flying footage. That’s okay.
[Man] Another one in there.
[Man] Must be.
[Man] No. There it go, up! Ah, that’s okay, they’ll be there for another day. All right guys. The covey rise was good.
What we got?
That one, John, take it! There we go! Nicely done, nicely done. All right, before we reload and take the next shot, come talk to me now.
All right.
Now look, you’re passionate for the outdoors, I know you don’t get a chance to quail hunt that often, okay, when you do you’re good at it, okay. But duck hunting is your passion.
Yes.
But is duck hunting always been a passion for you?
Always.
Always.
Yes, I got it honestly, my uncle was a game warden and he drug me around since I was about nine, 10.
Well, you know John, you’re one of our great Chevrolet partners. You guys provide all of those dealerships across the country, and yours in Dawsonville is kind of special, I understand. The way you’ve guys got that outfitted for the outdoors, being that’s the way you are. Kind of describe the entrance to the dealership. When customers come in, what do they expect?
It’s cozy. No, we like to think we’re the fin, fur, and feather dealer for Chevrolet. We have a nice facility, 45 foot ceilings, fireplace, and animals.
Yes, got mounts all in the show room. I mean, that is really kind of special. I don’t believe I’ve ever seen that before, okay, and that’s just one of those great things. That’s your passion.
A lot of people say that.
Yeah.
But they take it good, and its been real rewarding for us. And Chevrolet has been good to us, we’re just great to be partnered up with them.
Well I just can’t thank you enough for joining us today down here at Southern Woods, and this is your first place, first time down here being on the place. So we’re going to talk more about that, because I want to get your feedback of just how great a place I think it is, but I want to get your take, but we got more coveys we gotta get.
Well, Benji has done a great job from what I’ve seen so far, it’s just a great facility.
And you know, the birds are, they’re tremendous. And it’s just a wonderful place. We’ll talk more about that in a little bit. I think there’s some more birds we gotta get. All right man, all right guys, we’re ready.
Get a bird, Meat.
[Bob] Nicely done guys, nicely done. I didn’t have a shot but I think there’s more in there. Get reloaded.
[Man] I got one down behind.
[Bob] John, that was good shot you had out there. Mike, that was a great shot out left.
[Man] It fell down when I shot it.
[Man] Come, come, good girl.
[Bob] Take it John. Good shot. Here we go. Hey I’ll retrieve this one. Here we go. Get it Mike. You tapped him! There we go. All right. That looks pretty, boys. And then Meathead is ready to roll. Meathead. You gotta laugh, no, he doesn’t look like no meat head. Look at him, hurting his feelings.
[Man] Come here, Meat.
Take him Mike. They’re all about you Bo, Ha!
[Man] Sit.
[Man] Another one in there.
[Man] It came right back.
Get a bird, mate.
Take him John. Hmm.
[Man] Heel heel.
[Bob] Ain’t that something, they all coming back to us.
[Man] Yeah.
[Man] Whoa, hey!
[Bob] Take him, John, yours now. Nicely done, good shot, good shot.
[Narrator] Coming up next we head to The Sportsman’s Table at Deck 383 in Murrell’s Inlet, for a South Carolina certified clam recipe.
[Narrator] The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out of state be sure to buy South Carolina grown meats, vegetables, and fruits, make sure your food is South Carolina certified. It’s a matter of taste.
Welcome to this edition of The Sportsman’s Table. Here we are at Deck 383 on the intercoastal waterway down in beautiful Murrell’s Inlet, South Carolina. My chef and my guest host today is Chef Jermaine Olson. He is the executive chef here at Deck 383. Tell you what, you got to come down to Wacca Wacha Marina, check them out, we got another great recipe. Jermaine, man.
Bob.
Thanks for having us in.
Good to see you again.
Now this is something kind of a specialty.
Yes, it’s not on the menu, but we run a lot of daily specials, so I come up with all the kind of things, new, different, for the people.
Okay, well, tell me about this one, because, I’ll tell ya, this one is kind of special, pay attention folks.
This is a special one, here, this is my clam casino, Deck 393 style.
Oh, wow.
We start out with some local clams, some sauteed onions and peppers, South Carolina certified grown. You got some bacon and some Parmesan cheese.
Okay so how does this recipe go?
It’s real simple, you just bake clams in the oven, probably eight to 10 minutes on 350 until they open up. You want to keep the meat and the juice from the clams.
Okay.
So I take the juice and I put it with the vegetables when I caramelize the onions and the peppers.
Okay.
Just reduce that down a little bit, which is on the recipe. Just take our onions.
Okay.
And peppers and we just top it off.
[Bob] Oh I gotcha.
[Jermaine] Yep, just top that
[Bob] Each little clam.
[Jermaine] Yep, just top it all, see you got the juice. I like using the clam juice, some people like using chicken stock or whatever.
[Bob] Right.
[Jermaine] I use the clam juice because it’s the natural element of the clam.
[Bob] That makes sense, okay.
[Jermaine] I just hit it with that, Hit it with a little juice here. Then we’re going to top it with your bacon.
[Bob] Gotta add bacon now.
[Jermaine] Can never go wrong with lots of bacon.
[Bob] Okay!
[Jermaine] Bacon.
[Bob] Wow, and you know you guys run a lot of great specials down here at Deck 383.
Oh yes, and everything we use is local and South Carolina certified meat–
Very good.
[Jermaine] And vegetables.
[Bob] Now, the plan for this, it’s all ready to go, it’s gonna go in the oven?
Go in the oven, pretty much in like, three to five minutes. Just want to let the cheese and the bacon melt into the clam.
And you’re ready to go.
You’re ready to go.
Okay, all right.
Simple simple.
[Jermaine] All right Bob, this is our finishing touch right here on Clam Casino at Deck 383.
[Bob] Wow, those things smell great, now you’ve got just butter?
Yeah, just regular drawn butter, but you can also use cocktail sauce, tartar sauce, garlic butter, whatever you want to dip your clams in.
Oh man, that’s another great special here at Deck 383, Jermaine it’s always a pleasure–
Bob, thank you.
To be with you.
I appreciate it.
I tell you, when you’re styling and profiling, everybody gets a big grin on their face.
I hear you, I hear you.
Again that’s another great recipe here at Deck 383 down in Murrell’s Inlet intercoastal waterway, that’s what you got to remember. Wakka Wacha Marina, come on down, eat fresh, buy local. Certifiedscgrown.com. Check out their website and see what’s fresh on the menu for you, we’ll be right back here again next week with another great recipe on The Sportsman’s Table.
[Narrator] To find out more information on food that’s fresher and tastier, go online, at certifiedscgrown.com Buy certified South Carolina grown products. It’s a matter of taste.
[Narrator] Bob Redfern’s Outdoor Magazine is being brought to you 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.
[Bob] Meat head is ready, newt is ready, John you ready?
[John] Ready.
[Bob] All right, Mike? All right, make them proud. Meat, get em! Nice shot, nicely done, here we go. Meat’s in the water, look at that poor dog, man.
[Man] That’s what I like.
[Bob] I tell ya, that water retrieve is awesome. Great shots guys, great shots. Now this is what Southern Woods is all about boys. Look at meat.
[John] He dropped that bird and he’s going in there to flush him.
[Mike] Come here, Meat.
[Bob] Oh, we got down one more. I tell ya, they’re flying wild this afternoon, man! They gotta be more in there, get reloaded boys. Nice shot John. Meat’s in the water, That is a cute dog, Meat. I can’t believe you named that dog Meathead.
[Mike] Meat you’re going the wrong way bud!
[Bob] That’s almost like naming your son Sue.
[Mike] Over here, Meat, here buddy!
Well folks listen, we’ve got more covey and a lot more great action here, but that’s all we’ve got time for for you today here at Southern Woods Plantation down in Sylvester, Georgia, and I gotta thank my great wingman, and I got to thank our guide today, and all those great dogs, John Megel, I tell you what. What do you think about quail hunting in Southern Woods Plantation, bro?
Like I said before, it’s great.
Well God bless you man, I tell you what, we got to duck hunt together one time.
All right, we’ll do it.
I tell ya, Mike Taylor here from Augusta, Georgia, Dawson Taylor Insurance, that guy makes it all happen for us here at Bob Redfern’s Outdoor Magazine, has been for years. And a great friend, Mike, how about you?
You bet ya, first class.
There ya go. And this guy right here, Meathead, I tell you what, what a dog, listen, thank you so much for what you do for the outdoors and conservation, I tell you what, we love it, and because you do what you do with your dogs, that makes this very special down here, at Southern Woods Plantation, folks listen, as I 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 next week on another episode of Bob Redfern’s Outdoor Magazine.
The Sportsman’s Table | Latest Recipe:
- Casino Clams | The Sportsman’s Table
Bob’s at Deck 383 on the Intra-coastal waterway down in beautiful Murrell’s Inlet, South Carolina with Chef Jermaine Alston. Jermaine has an easy appetizer with local clams.
CLAMS CASINO
Chef Jermaine Alston
Ingredients:
- 12 clams, medium size
- ¼ cup minced onions
- ¼ cup chopped green peppers
- 4 slices cooked bacon, chopped
- 2 tablespoons grated parmesan cheese
- 1 tablespoon minced garlic
- 1 tablespoon butter
Directions:
- Wash clams. Place in oven at 350 degrees until clams open. Remove meat from shells and set aside. Keep clam shells and clam juice.
- Add butter to a skillet over medium heat. Add onions, peppers and garlic. Saute until tender. Add clam juice and reduce half of the liquid. Set aside.
- Add calm meat back to shells. Add vegetable mix with clam juice on top of met. Top with bacon and parmesan cheese. Place back in oven, at 400 degrees, for 10 minutes. Serve with drawn butter or cocktail sauce.
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.
[Bob Redfern] Welcome to this edition of The Sportsman’s Table. Here we are at Deck 383 on the intercoastal waterway down in beautiful Murrell’s Inlet, South Carolina. My chef and my guest host today is Chef Jermaine Alston. He is the executive chef here at Deck 383. Tell you what, you got to come down to Wacca Wacha Marina, check them out, we got another great recipe. Jermaine, man.
Bob.
Thanks for having us in.
Good to see you again.
Now this is something kind of a specialty.
Yes, it’s not on the menu, but we run a lot of daily specials, so I come up with all the kind of things, new, different, for the people.
Okay, well, tell me about this one, because, I’ll tell ya, this one is kind of special, pay attention folks.
This is a special one, here, this is my clam casino, Deck 393 style.
Oh, wow.
We start out with some local clams, some sauteed onions and peppers, South Carolina certified grown. You got some bacon and some Parmesan cheese.
Okay so how does this recipe go?
It’s real simple, you just bake clams in the oven, probably eight to 10 minutes on 350 until they open up. You want to keep the meat and the juice from the clams.
Okay.
So I take the juice and I put it with the vegetables when I caramelize the onions and the peppers.
Okay.
Just reduce that down a little bit, which is on the recipe. Just take our onions.
Okay.
And peppers and we just top it off.
[Bob] Oh I gotcha.
[Jermaine] Yep, just top that
[Bob] Each little clam.
[Jermaine] Yep, just top it all, see you got the juice. I like using the clam juice, some people like using chicken stock or whatever.
[Bob] Right.
[Jermaine] I use the clam juice because it’s the natural element of the clam.
[Bob] That makes sense, okay.
[Jermaine] I just hit it with that, Hit it with a little juice here. Then we’re going to top it with your bacon.
[Bob] Gotta add bacon now.
[Jermaine] Can never go wrong with lots of bacon.
[Bob] Okay!
[Jermaine] Bacon.
[Bob] Wow, and you know you guys run a lot of great specials down here at Deck 383.
Oh yes, and everything we use is local and South Carolina certified meat–
Very good.
[Jermaine] And vegetables.
[Bob] Now, the plan for this, it’s all ready to go, it’s gonna go in the oven?
Go in the oven, pretty much in like, three to five minutes. Just want to let the cheese and the bacon melt into the clam.
And you’re ready to go.
You’re ready to go.
Okay, all right.
Simple simple.
[Jermaine] All right Bob, this is our finishing touch right here on Clam Casino at Deck 383.
[Bob] Wow, those things smell great, now you’ve got just butter?
Yeah, just regular drawn butter, but you can also use cocktail sauce, tartar sauce, garlic butter, whatever you want to dip your clams in.
Oh man, that’s another great special here at Deck 383, Jermaine it’s always a pleasure–
Bob, thank you.
To be with you.
I appreciate it.
I tell you, when you’re styling and profiling, everybody gets a big grin on their face.
I hear you, I hear you.
Again that’s another great recipe here at Deck 383 down in Murrell’s Inlet intercoastal waterway, that’s what you got to remember. Wakka Wacha Marina, come on down, eat fresh, buy local. Certifiedscgrown.com. Check out their website and see what’s fresh on the menu for you, we’ll be right back here again next week with another great recipe on The Sportsman’s Table.
[Narrator] To find out more information on food that’s fresher and tastier, go online, at certifiedscgrown.com Buy certified South Carolina grown products. It’s a matter of taste.