Author Archives: BROM

Shrimp Wrap

Chef Jermaine down at Deck 383 is got one of his specials, a shrimp wrap. One of their summertime favorites

South Carolina Deer Hunt

On this show, Bob takes you on a South Carolina deer hunt. Plus, he’ll show you some new products that may help in scouting and filming your next deer hunt.

Products mentioned on this show: (Affiliate links*)

Browning Rifles
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ATN Bino
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ATN Scope
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The Firminator G-3
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Pennington Seed
https://www.pennington.com/all-products/wildlife/food-plot-seed-for-wildlife

Spypoint camera
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*These Amazon links are affiliate links. Purchases using these links help out the show at no cost to you. win-win!

SCDNR Marine Research

Bob is in Georgetown, South Carolina, at the Carroll Campbell Marine Complex with two special guests. Joey Ballenger and Bryan Frazier are marine biologists with the South Carolina Department of Natural Resources at the Marine Center in Charleston. Today they’ll be running some tests to help keep the state’s natural resources vibrant for all to enjoy.

Deck 383 Fried Bologna Sandwich | The Sportsman’s Table

Seven Seas Wreck Fish | The Sportsman’s Table

Guest chef Henry Ford of Seven Seas Seafood has a delicious recipe, Seven Seas Wreck Fish.

Wateree Shooting Complex

Bob visits the South Carolina Department of Natural Resources Public Shooting Complex, to look at their new rifle and pistol range, at the Wateree Shooting Complex outside of Columbia, South Carolina. Plus, we’ll also show you some new public property for South Carolina residents as well. And on the Sportsman’s Table, we feature another great certified South Carolina seafood recipe.

Low Country Boil | The Sportsman’s Table

We’re on the beautiful Waccamaw River at Deck 383 with another great recipe. This episode’s guest chef is Carol Penagos. Carol is a sous chef for Strand Catering in Myrtle Beach. Carol is cooking up a crab boil for two! Typically, a crab boil is done for a large quantity of people but in this recipe, she’s “boiled” it down for only two!

LOW COUNTRY BOIL FOR TWO

Ingredients:

  • 1 pound of potatoes
  • 1 pound of Large shrimp
  • 1 pound of mussels
  • ½ pound of little neck clams
  • 1-2 cups of crab boil mix ( we prefer 7 Seas Crab boil mix, or Old Bay )
  • 1 large onion chopped
  • ½ cup of diced celery
  • 2 tbs of minced garlic
  • ¼ cup oil
  • 3 lemons ( 2 of them cut in half, 1 of them slice into 8 wedges)
  • 1 can of beer (we prefer New Souths White Ale)
  • 2 ears of corn cut into 3- 4 pieces
  • 3 quarts of water

Directions

In a large stockpot on med high heat add oil, once oil is hot add the onion, garlic and celery and cook for 5 minutes, stirring occasionally. Add your crab boil mix. Take the 2 halved lemons and squeeze into the pot, toss them into the pot when done. Add 1 can of beer. Let simmer for 10 minutes. You want a nice aromatic broth with plenty of salt and spice. Don’t be afraid to taste test it. Then add 3 quarts of water and bring the mixture to a boil. Add about 1 pound of small potatoes to the boiling water and cook for about 10-15 minutes or until the potatoes are tender about halfway through. Then add the sausage and corn together into the boiling water. Boil for about five minutes. Ensure all contents are covered in liquids during cooking process and stir occasionally. Add the clams and mussels and cook for 8-10 min or until they open. Add shrimp and turn the heat off, cover the pot and let set for 15 minutes. You can serve it the traditional way by draining the contents and then spreading them over newspaper on a table so that you both can get to all the items. Or you can strain the items out into individual portion size bowls.

Drain the water from the pot and dump the entire contents on a table covered with several layers of newspaper. It’s okay to use a platter or large bowl, but low country boil is traditionally served in the middle of the table so everyone can just reach in and help themselves

Fishing Bienville Plantation with Ron Ryals

On this weeks Bob Redfern’s Outdoor Magazine, Bob heads to Florida’s Bienville Plantation to fish with a special guest, long time guide and professional fisherman, Ron Ryals. Also this week, Bob will be back with Berkley Fishing’s, Kevin Malone as they discuss Berkley’s new PowerBaits. And on The Sportsman’s Table, we feature a low country boil that you can make for a crowd or just for two.

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.

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.