Smallmouth bass fishing on the Niagara River with guide Frank Campbell.
Author Archives: BROM
Ladies of Southern Woods Plantation
Bob goes quail hunting at Southern Woods Plantation with some very special guests. Meet the ladies behind the scenes that make Southern Woods such a great place to visit.
Reelfoot Lake TN Duck Hunt
Bob heads to Reelfoot Lake for some duck hunting with Garry Mason in the “Taj Mahal” of duck blinds at Blue Bank Resort. Bob and Garry also discuss his work as a college bass fishing coach.
Lake Russell & Clarks Hill Stripers
Join Bob and fishing guide Ben Ross on Clarks Hill/Strom Thurmond Lake, the 2nd largest man-made reservoir east of the Mississippi. Witness Bob and Ben connect with a “quadruple hook-up” as they chase striped bass and hybrid stripers in view of the Lake Russell Dam.
Best of 2025
Bob’s annual look back at the best of the year. This week, Bob is at Charles Towne Landing State Park in Charleston, South Carolina.
Find links to each full show that is featured in this show.
Fishing with Joey Mines
Bob Redfern joins TV legend Joey Mines for a day of striper and crappie fishing on Georgia’s West Point Lake. Joey shares his decades of fishing experience and unique bait secrets while the pair catch fish over brush piles, discuss Joey’s 40-year TV career, and reflect on fishing memories. This episode blends fishing tips, local knowledge, and personal stories for a memorable day on the water with one of the South’s most respected outdoor personalities.
Pensacola Redfishing on Perdido Bay
Bob goes redfishing with Captain Jonathan Willis in Pensacola’s Perdido Bay, landing big redfish with bucktail jigs and sharing pro tips on catching and releasing these Gulf Coast giants.
Book your next trip with Capt. Jonathan.
Lost Bay Fishing
Baked Chicken | The Sportsman’s Table
Chef Spencer Williams from Hook and Barrel Restaurant shows how to make baked chicken with whiskey cream sauce, featuring pan-seared chicken, caramelized apples and onions, a creamy bourbon sauce, and Carolina Gold rice, all finished with a choice of fresh garnish.
Baked Chicken with Whiskey Cream Sauce
- Prep chicken pieces by seasoning and pan-searing skin-side down until golden.
- Bake chicken in the oven at 450°F for 10–12 minutes until cooked through.
- Caramelize onions and apples in the same pan, adding a pinch of salt.
- Make the sauce by deglazing the pan with bourbon, then adding chicken stock and reducing by half; stir in cream and combine with part of the caramelized onions and apples.
- Serve by plating chicken over Carolina Gold rice and topping with the whiskey cream sauce; garnish with remaining apples, onions, and green onion or parsley.
Hyatt Farms Shooting Complex
Follow Bob as he experiences a thrilling day of target practice across pistols, rifles, and shotguns at Hyatt Farms Shooting Complex—a premier shooting destination in North Carolina’s backcountry!
Red Wine Poached Pears | The Sportsman’s Table
Step into the kitchen with Bob and ICI student chef Julia Caldwell as she returns to the Sportsman’s Table to prepare Red Wine Poached Pears, a sophisticated dessert perfect for any occasion.
