This week Bob is meeting up with the Boss Brothers at their country store in Loganville, Georgia. The Boss Brothers are Pennington Seed’s top dealers in the Southeast. Bob also travels to Mullins, South Carolina to join Wally Elliott of Diamond E Farms – Home of Elliott Labradors, for a little opening season dove hunt. We’ve got all this action, a fantastic recipe from Jason at the Sportsman’s Table and some wildlife forage tips from our Pennington Seed expert John Carpenter.
Monthly Archives: September 2009
Texas Style Pork Chops Stuffed with Cream Cheese
Pork chops are pork chops right? Well yes..until you add a little cream cheese, pecans, bacon and maybe a little green onion.
Texas style Pork chops stuffed with cream cheese, pecans, bacon and green onion.
Ingredients:
- 4 Double Cut Pork chops (Bone In)
- 1- 8oz. Package of cream cheese
- 2 cups of your favorite maple and pepper marinade
- 1 cup cooked and crumbled bacon
- 1 cup chopped pecans
- ½ cup chopped green onion
- Dash of Salt and Pepper
Directions:
Make a slit in the pork chops running it side to side, leaving a pocket in the pork chop, pour marinade in bag over pork chops. Next blend cream cheese, pecans, bacon, and green onion together in a mix master (Blender). Add salt and pepper, to taste. Marinade pork overnight and place stuffing in refrigerator overnight in a Ziploc bag. Next day pull meat and lay on a baking sheet. Next, cut a corner off the bottom of the Ziploc to act as a pastry bag injecting the filling into the pork. Grill to desired temp and serve.
Deep Fried Turkey and Apples With a Pecan Caramel Dip
This turkey recipe is absolutely fantastic. You can’t go wrong with fried food, apples, pecans and caramel. Check out how you can wow your friends with a turkey, apples and some pecan caramel dip!
Deep fried Turkey and apples with a pecan caramel dip
- Dash of salt, pepper, garlic powder
- Your favorite injectable marinade
- 6 apples (Cored out)
- 1 stick butter
- ½ lb caramel
- ½ cup chopped pecans
- 1 (10 to 12 pound) whole turkey
- 4 to 5 gallons peanut oil (see note)
Directions
Preheat oil to 375 degrees F.
Remove the giblets and neck from the turkey. Rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. Place in a large pan and inject the marinade throughout the cavity and legs of the bird. You need to let the bird rest so the marinade can spread evenly throughout the cavity. To allow for good oil circulation through the cavity, do not truss or tie legs together. Cut off the wing tips and plump little tail as they may get caught in the fryer basket. Cover pan and place in refrigerator overnight.
Place the outdoor gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage, or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety). Add oil to a 7 to 10 gallon pot with a basket or a rack. At medium-high setting, heat the oil to 375 degrees F.(depending on the amount of oil, outside temperature and wind conditions, this should take about 20 to 40 minutes).
Meanwhile, place the turkey in a basket or on a rack, neck down. When the deep-fry thermometer reaches 375 degrees F. slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about 1 minute. (Safety tip: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes, and even glasses. It is wise to have 2 people lowering and raising the turkey). Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F. or below, oil will begin to seep into turkey. Fry about 3 to 4 minutes per pound, or about 35 to 42 minutes for a 10 to 12 pound turkey. Stay with the cooker at all times, as the heat must be regulated. When cooked to 170 degrees F. in the breast or 180 degrees F. in the thigh, carefully remove the turkey for the hot oil. Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing). Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving. Then place apples in fryer basket and place in oil, cook for about 5-8 minutes or until golden brown. Heat up caramel, butter, and pecans in microwave, serve with the turkey
NOTE: Use only oils with high smoke points, such as peanut, canola, or safflower oil. To determine the correct amount of oil, place the turkey in the pot before adding the seasoning and add water until the turkey is covered. Measure the amount of water and use a corresponding amount of oil. Dry the pot thoroughly of all water.
Venison Tenderloin Recipe
Here is another fantastic venison recipe. Deer season is here and we’re filling our meat lockers so be sure to save a little tenderloin for this great recipe.
Venison tenderloin with a berry balsamic vinegar and horseradish
- 4 venison tenderloins
- 2tsp horseradish
- ¼ cup balsamic vinegar
- 1 package of veggie medley
- 2tsp olive oil
- 1 package of black berries
Marinade venison in Ziploc for one day. Next, place the meat in a pan…sauté to preferred temperature and remove from pan. Add balsamic, horseradish and serve over the meat.
Enjoy!
Isle of Palms Sharks! – Sept 13th, 2009
This week Bob is down at the Isle of Palms, located 10 miles south of Charleston, South Carolina.
Todd Stamps with myfish.com joins Bob as they fish for Bonnethead sharks on light tackle. And don’t miss the Sportsman’s Table where Jason is cooking up a venison back strap. Sit back, tune in and enjoy the ride!
Van Lent Fishpuppies Recipe
Everyone has been asking for this awesome hushpuppy recipe, and here it is. We’d love to hear from you and see if you enjoyed them as much as we did!
Autry’s hushpuppy mix- Italian Rose Salsa
- chopped onion
- chopped Jalapeno
- 1/4″ cubed Red Snapper
Prepare hushpuppy mix as suggested, be sure to use salsa as half the suggested liquid!
Ater your inital prep, let the hushpuppy mixture rise for a couple of minutes. Next, you’ll want to add the marinated fish, onions, and jalapenos to your mixture. Begin to spoon mixture into fryer with oil temp at about 350 degrees. Cook until golden brown, remove and drain well onto a paper towel. Season with Italian Rose dressing and you’re done! Finally, grab a plate, hit the couch, and watch another episode with Bob, life is good!!
Before and After The Show #1
Folks this will be the first of many new articles on our new website www.bobredfern.com. I will provide all of my loyal fans with some insight as to how we film and produce our program. “Before and After the Show” will discuss what you do not see on the program and a behind the scenes look.
Doing an outdoor TV Show takes a lot of coordination and a great deal of luck…..as you know we try to film programs in real time, or as we say in the TV business, the “shoot to air” timelines are very short, like 3 to 6 weeks. By doing our programs in that type of sequence provides in season hunting and fishing programs and not filming shows and then airing them 1 to 2 years later……. I do 26 programs each year and we broadcast 52 weeks, which means year round….. Fishing is not just for the warm months anymore….. we fish year round, whether it is freshwater or saltwater, I am there regardless of the cold or heat.
As for hunting, with the opening day of Dove season around Labor Day weekend every year, that to most folks is considered the opening of hunting around the country. Dove hunting and football go hand in hand and to many serves as the right of passage. Although in some parts of the country deer hunting begins in mid August, the fall hunting season begins around labor day…. One tidbit of info, there are more shot gun shells expended on opening day of Dove hunting that during any other time of the year….
That really makes my friends as Winchester Ammunition happy, so with that I will have my new Browning Citori 625 over/under, 28 gauge shot gun in hand on the opening day of dove hunting, Sept 5th. This seasons dove hunt takes us back to a location that we visited last year in Mulllins, SC and Wally Elliott of Elliott Labradors to see if he can work up the magic again for drawing in doves.
Our Chevy destination for the dove hunting program finds us in Loganville, Georgia visiting one of the largest Pennington Seed distributors in the Southeastern United States, Boss Brothers Country Store. The store is a family owned business that started out in an old chicken house building in the 1980’s by one of the brothers, Michael Boss, and with the addition of a new old timey country store which run by Michael’s brother, Ken.
Now you all are probably wondering what does that have to do with dove hunting and the outdoors, well it is really simple…. Pennington Seed Inc. in Madison, Georgia, ran an exclusive promotion for all of its dealers nation wide and the dealer/distributor that sold the most Pennington Seed Wildlife Forage product for 2009 won the honors of being on our program as well as picking their best customer to receive a “free” Wildlife Food Plot Makeover, with Pennington providing all of the products and expertise for free. The lucky winner of the food plot makeover was
Charlie Henderson of Covington, Georgia….
In the coming months I will be following the food plot makeover and we will showcase the progress on our TV show…. This should be a segment to watch and keep up with… and maybe one of our viewers across the country can be selected for the same food plot makeover.
The upcoming months will be exciting and I hope that you all will continue to follow along on both the TV and on our website. I am also pleased to announce that we will feature some great outdoor writers on our website, who will be providing some great insights on tips and techniques as well as life long stories from their hunting and fishing trips.
I also get questions all of the time about guides and outfitters that I recommend…. We are creating a special web page for all of our “go to” guides and outfitters for what I call “The Best of the Best” list. If guides and outfitters make our listing then they will be posted on the site for all of our fans to utilize….. Making the list will be a graded out deal which will be done by our producers and fans…..
More to follow on how we grade our guides and outfitters and how they will be added to the list……. You will also be able to go to the Chevy Access the Outdoors which will also feature our recommended guides and outfitters across the country… so keep watching.
Just one final thought goes out to all of our great sponsors, whom without, I would not be able to bring our show into your home each week… We have established specific sponsor web pages and I encourage each of you to take a look at their products and when you are in the market, make your next purchase from them…..
Thanks again for all of your years of support and see you soon…..
Bob
Welcome to BobRedfern.com!
We’ve gone through a complete overhaul and now reside at BobRedfern.com (formerly broutdoormagazine.com) Things are constantly changing, updating and hopefully giving you easier access to all of the great things you see on the show. The new site will give you a chance to get inside the show, follow Bob on Twitter – @bobredfern – to see where he’s filming, and become a fan of the show on Facebook! It’s also easier that ever to comment on each show, recipe and ask Bob questions. Let us know what you think of the new site and ideas for how we can improve things around here.
Lake Ontario – September 6th, 2009
Join Bob on Lake Ontario in Upstate New York as he fishes for lake trout and king salmon! Bobby Sennili and his wife Karen are both longtime guides and tournament anglers on Lake Ontario. Don’t miss Chevy Destinations and an awesome recipe on the Sportsman’s Table!