Bob takes you on two deer hunts on his property in South Carolina.
End of the year show where we highlight some of the best segments of the show.
[Narrator] Coming up this week on Bob Redford’s “Outdoor Magazine”. Bob takes a look at the at the best of 2019. It’s a look back from the best hunting fishing moments this past year. Plus, on this year’s Sportsman’s table, we feature a South Carolina seafood recipe from Deck 383 in Murrell’s Inlet. All this and a whole lot more and it begins right now.
It’s just been a great day!
Who shot this?
Look at that, wow!
Folks this week we’re on location in Norwich, Kansas. A trophy book of outdoor outfitters, filming for 2020. 2019 was another great year to be in the outdoors and I had a chance of a lifetime to hunt and fish in some of the greatest locations in America with some very special folks. As you know, we’re always taking you to some very special destinations around the country. And that’s what brings us to Kansas today. We’ve traveled to Kansas over the past few years and you’ve seen us do some shows out there. But I’ve really only had the chance to do some spring turkey hunting. Folks, this is going to be my first trip to Kansas where I’m going to have the opportunity to take a big buck and do some duck hunting while we’re out here. What a great combination that’s going to be. You know, my first look back on this week’s show it’s another great combo hunt but this time it was back in the South Carolina low country. Night hog hunting and doing one of my favorite things in the outdoors and that’s quail hunting behind some awesome bird dogs, all in the matter of 12 hours. Let’s take a look at our low country combo hunt, this week, right down in South Carolina.
Got a pretty nice sized hog, just decided to come out. Folks, I’m using my ATM night vision scope mounted on my Browning BAR 308 caliber. It’s a great tool option for hog hunting here at night. Here down at Cedar Knoll, again, the guys really got these stands in strategic places up. He’s not sure he’s ready to come out. Hi, come on guys. Alright, he’s getting a little bit braver. Come on. Still something he’s not liking out there. Okay, maybe it’s the light. He’s looking right at it. Okay here we go. Maybe we’re going to settle down here. Alright, this may be my shot. Here comes another one, he’s even bigger. This one here is probably a little over 200. But again, at about 195 yards, it’s hard to tell. Don’t leave. I’d much rather take the other one behind him but that’s okay. Sometimes if you wait too long, they decide to scurry and not come back. Maybe this one is going to cooperate here.
I know I was looking here and I seen the birds are in between. You all want to come up a little more here. You get close just shoot that little hog . I can see this is going to be a tough crowd this morning.
Don’t be too hard on me Hayward.
Find them Blue, find them.
We got little Blue.
We’re fixing to find them.
Well I got my two!
I didn’t get mine, I winged them.
Alright! Well folks joining me now is a good friend of mine Joey Robinson, he’s a quail hunter, a duck hunter, a fishing guide. He lives down in South Carolina right near Sante and I tell you what, Joey has invited us to come down and join him on the deer and duck hunting adventure in Kansas, at Travis Steven’s place at Big Trophy Bucks of Kansas Outfitters. Joey I want to thank you again for
Glad you came. Coaching us, for coming out here. I know we’re out duck hunting this morning and
It’s good. Well you know, it’s hunting okay?
That’s right. And we’re having a chance to kind of catch our breath a little bit.
We’ve had birds come in, but one of the things that often intrigues me about guys that have the passion like you. You’ve been coming out here for over 20 years. What brings you coming out every year?
The deer, the ducks, the people out here are super, nice people. This is just a way of life that I love, I’ve always loved it.
You told me many times, this is your vacation.
It is, it’s a vacation to myself.
Well, there’s not too many guys that can unhook from the family and the wife and say I’ll see you when I see you.
I’m lucky I have a good one.
Exactly we all are, that’s really for us that has the passion for the outdoors like you. You got 50 years of duck hunting around your neck.
You got all those bands around your neck, I know you really love it.
It’s been a ride.
You’ve got Rooster, your dedicated lab, will travel. I mean one of those things I enjoy is being around guys just like you who understand what it’s like to be in the outdoors. And we’re getting fewer and farther between.
Yeah, we need to get more kids involved in it. Bring more kids and their parents also, get them involved in it. Let’s take a sneak peak at some of our duck hunting action we had.
We’ve been out here, we’ve been at it hard, man, every morning .
It’s been a tough week.
Yeah, I tell you, it’s always tough out here.
Well folks, I tell you what, let’s take a look at our action from earlier duck hunting this week. And maybe we’ll be able to take some sneak footage of what’s coming up in 2020.
Rooster’s gone again.
Come on, come here.
Nice again bro.
Perfect pair. Man.
Good start in the morning.
That Travis listens, I’m telling you.
Best duck hunting.
Listen, it’s probably the best duck hunting I’ve probably had in my lifetime. Folks, we are in Kansas just outside of Norwich Kansas not too far from Wichita. We came in, drove all night long, 18 plus hours to get here. Travis Stevens, the property owner right here, man, I’ll tell you what I’ll introduce Joey Robinson from South Carolina. He’s got Rooster the dog, he’s going to get these first two ducks that we got down. I’ll tell you, I don’t know how, Joey has kept this, Travis, is the best kept secret from me and him only living 30 miles from me in South Carolina. Rooster finally got to work. We’re here in Norwich Kansas, where Trophy Bucks of Kansas Outfitters and I’m actually trying to get one of these big hummers on camera. And, probably, a buck of my lifetime, they’re here. They grow bigger, badder, and I tell you what, antlers like this and we’re already had a chance to see some of those. And I know, you’re going to get a sneak peak in 2020. But, looking back at some of our hunts over the past year I had some great opportunities to do a lot of great things in the outdoors, but one I really value the most is I was able to do some deer hunting on my property up in South Carolina and I tell you what, I just want to show you a little of that deer hunting footage that we have for 2019. I am about 54 yards from iy. I look to my left there’s that itty bitty ugly looking buck. A young one, and I’m coming back, and it’s time and I’m going to take the shot. Well folks, joining me again is Joey Robinson from South Carolina. You know Joey and I did a show several years ago, together, and it was just an awesome opportunity to showcase one of his championship bird dogs. Joey, if you had the opportunity to give some advice to folks who either own a bird dog, want to own bird dog, or love quail hunting, I want you to think about one of those tips that you provide.
Okay, we’ll do that.
But right now what I want you to do is hold that thought because I know there’s a lot of tips that we could give.
I’ve had bird dogs over the years, as well, but you hold that thought because, first folks, I want to take you all to south Georgia and take a look at some quail hunting action we had the opportunity to do in 2019.
Come on up Mike.
Alright, Dixie, help us out.
Nicely done, guys, I got two down.
Dixie says there’s birds in here.
I see one.
Man, I’m on fire today.
I’ll tell you bud, you are! Man! I’d call you quick draw Mcgraw! Alright, Joey, I promised all the folks out there that you’d provide them with a tip about training a bird dog, keeping a bird dog, and if they want if they wanted to quail hunt. What would you provide them is the best advice to those guys out there or gals who want to bird dog.
Very first thing is finding the best trainer you can find, after that, find time to take your dog out. There’s nothing like working a dog, you have to spend time with them to get good dogs. Thirdly, keep them in good shape, that’s the main thing. When you get a good one, hang onto him.
Absolutely, you have and I’ve had the opportunity to have 6, or 8, 10 of them over my life time. And you’re right, if you don’t have the opportunity to put them in birds at least two or three times a week – –
Right. And that’s year round, it’s just not doing them service.
And take them out west, Kansas, Missouri, different places, take them out where they have plentiful birds and get them in those birds. Doesn’t matter where you go, just get them in the birds and work them Well, that’s great advice out there. You know folks I tell you what. Stay tuned, when we come back I’m going to take you on the boat and we’re going to be doing some great fishing action. And showing you some of that footage and some of the best of 2019.
Bob Redfern’s “Outdoor Magazine” is being brought to you today by the South Carolina Department of Natural Resources, life’s just better outdoors. Buy Berkley, catch more fish with Berkley fishing products, by Ranger Boats, still building legends one at a time, by Browning ammunition, Browning, the best there is, and by Southern Woods Plantations, voted one of the top quail hunting destinations in America. You know, folks, weather in 2019 played a major factor in all of our fishing trips. Extreme cold in the winter and we experienced some big, bad summer heat which was not always the best conditions for fishing. But, despite the ups and downs, we were out there doing it and we still had some great fishing opportunities around the country with some very special folks. Let’s take a look at some of that action from 2019.
You got him.
That’s a little better.
Get him, get him, yeah man.
That will work.
Fun when there’s a little spinner on it.
I guess we’re going to go to this side.
Which way you want to go?
Hey Bill, I got my call.
I don’t know if he’s quite ready to come in here with this light line.
That’s okay. Oh yeah, there it comes. Alright, we’ll get him over here for everybody to look at. He’s tough this morning. He swallowed that thing.
Yeah, yes sir he did.
Yeah, that will work. Okay, alright, need some pliers? He definitely ate it.
Okay we got – –
There we go, I’m telling you. Folks it’s the General this morning on the fusion, weedless.
Right there bro. Look at that, that’s a good start.
You got a big fish.
Who’s going to hit the side.
Come on, fish, stay with me buddy! Stay with me.
That’s a nice red.
If we have to I’ll put your rod in the rod holder.
The rail has to wait.
Here he comes, that’s a nice one.
Come over the side.
That’s a nice one Bill.
That’s a real nice fish.
I’m going to put this guy in the rod holder.
Here we go, I got him coming right over here.
Okay, you got to do your thing.
I’ll talk while I try get this for you.
There we go.
Man, I’m rocking and rolling with this Toro beast.
There we go. Oh yeah!
I think I may have one right behind you!
Right where he’s supposed to be hooked?
Yep, he’s hooked right where he’s supposed to be hooked.
Fish on Craig, fish on brother!
Well the fog is hopefully getting out of here.
And you know, I always say, hope is never a method but this morning, that’s the best that we can do. I tell you what, you talk about soup and sandwich.
Hopefully they couldn’t see anything.
I don’t know.
No sir, we don’t have nets on this boat. No sir. I think I can get him, hang on here. Oh yeah, that is a little better fish Come here hummer! You hold the rod. I’ll do the honors. Come here, come on, yeah, yeah, yeah, yeah. Come on, just hold on, I know. I want to get you up here and show you off and then we’re just going to let you go. Yeah, we’re just going to let you go, hang on. We’re just going to let you go. Oh yeah, nice fat striper right there now, oh yeah. Well folks stay tuned, when we come back, we’re going to head over to the Sportsman’s table and I know you’re going to enjoy this week’s recipe.
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.
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?
Get that salmon good and seasoned and I put it – –
Now is that butter in the pan or – –
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.
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.
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 from Lee’s farm, can never go wrong with Lee’s mators.
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.
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 Screen printing, and by the Wacca Wache Marina and Deck 383, located on the Waccamaw River in Murrell’s Inlet South Carolina.
Well folks, I hope you’ve enjoyed our look back at the 2019 season. It really did come and to real quick. I especially appreciate everyone tuning in each week and following us across this great country. It wouldn’t be possible without all of our viewers, our guides, and outfitters and especially our great sponsors. Be sure you go to our website and make sure you check out Bob’s top 16. And check out all those guides that have allowed us to bring the great outdoors to you, each and every week, for the past 19 years. I would like to thank each and everyone of you the very best for the Holiday season, from all of us here at Bob Redfern’s “Outdoor Magazine”. And remember, the outdoors is my passion, I want it to be yours too. We’ll see you right back here again next week on another episode of Bob Redford’s “Outdoor Magazine”.
Bob heads to Lake Wateree in South Carolina, for some late fall striper fishing. Joining Bob is guide Craig Price, from Fish On Guide Service!
Click below to view the full transcript of the show.
[Host] On this weeks Bob Redfern’s Outdoor Magazine.. Bob heads to Lake Wateree in South Carolina, for some late fall striper fishing. Joining Bob will be guide Craig Price, from fish on guide service! Plus on this weeks sportsmens table, we feature another South Carolina certified recipe from Deck 383 in Murell’s Inlet! All this and whole lot more! And it begins right now!
[Bob] Oooo weeee yes its been a great day!
[Bob] I shot this hard!
[Bob] Look at that, wow! Let me hold that thing!
[Hunting Partner] Nice!
[Bob] Oh Craig fish on brother fish on! Fish on, okay! Hoo! Ha ha! Wow! Mm! Mm! Mm! Mm! Mmm! Well folks listen welcome to our show this week! I tell you what its no joke, Okay, its November. We are in South Carolina on Lake Wateree, haven’t fished down here in well forever and I gotta tell you my good friend Craig Price with Fish On, he has brought us down here to catch some stripe and I will tell you! You know Craig? You know the odd thing about it? Look at there! Huh? Look at that thing! All right! Nice one, nice one! You know one of the great things, that folks really enjoy, is fishing in the fog.
[Craig] You’re really happy this morning!
Folks we left the house about five o’ clock this morning Craig wanted to get an early start okay. You know these fishing guides it’s their early bite, always okay. And we have been motoring in this fog this morning, I got you really kind of enjoying the trip! About 37 degrees when we started out! Mm oh its a..we’re good right here! Lookee here! Come here! Come here, come here! Come here, I’ve got you! Okay, okay, okay, I’m just gonna let you go! I’m just gonna let you go! You’re just going to get let go! Okay! All right! Oh man! What did you think?
It’s a start!
Yes sir it is! All right!
Man he eating that!
Mm hmm, man I tell you what, you know, these, the stripe down here have been running here what for about a month?
And really the fishing..you want to let him go?
Yeah let’s just let him go. Let somebody else catch him. Get in there buddy, get on in there. All right, they’ve been running well over a month down here schooling up so.. I have to tell you Wateree is a beautiful fishery really, it really is actually and you know where there was one there gotta be a lot more okay?
Well you can see it, it’s beautiful!
Yeah! Well you can see it! Well I know, Well I’m just kind of glad that the suns coming out and warming us up just a tan! Cause, its been a little bit brisk! Ha ha Haaaaaa!
Fish on Craig, fish on brother, Man oh man, ah mm mm mm mmm mmmmm…. Well the fogs hopefully getting out of here and you know how I say hope is never a method. But this morning that’s the best that we could do! I tell you what you talk about soup sandwich mm! Mm mm mmm! Ooooo hooo hooo! Oh!
Hopefully they couldn’t see any better than we can..
I don’t know! mmm!
That’s a better fish, man!
Oh that is! No sir, we don’t have nets on this boat!
No sir! Oh yeah!
[Bob] I think I can get him hang on here. Oh yeah that is a little better fish. Come here homer, I tell you what you hold the rod and I’ll do the, I’ll do the honors! Come here, come on, ah yeah yeah yeah yeah yeah! Come on, just hold on, I know I want to get you up here to show you off and we’re just going to let you go. Yeah we’re just going to let you go. Hang on. We’re just gonna let you go. Oh yeah! Nice fat striper right there! Oh yeah! Whoo hoo! Uh huh! Mmmmm!
Yeah! Wateree South Carolina folks, right here! Mmm! Water temperature about 58 I guess? That’s what it’s looking at. All right we’ll let you go! All right now!
[Bob] All right man let me get that one rod out the way! this is yours! All right, get him, get him, get him! Get him, get him, get him! Mm!
[Craig] I was just getting ready to run some..
I know you was!
Planer board out there!
Oh boy I tell you what, you know good thing is with a big hold like this the bait, the bait’s strong today!
[Bob] You know?
Yeah yeah that makes it nice! I think oh no, it just came at me!
You get him? Try to get them other ones out the way?
Well let me see here..
[Bob] How many pulls you pulling these things?
Is that the freeline? Yeah I’m putting about twenty five, thirty pulls on that.
Are you Okay, way out there.
Get in on back! Oh wow! Uh!
Come here junior!
Okay slow down
[Bob] Yeah you getting him?
See if I could keep from sticking the hook in my hand.
All right get him. Here, I got the rod.
Usually when I get on TV I usually do at least one dumb thing!
Well not today!
Man the fog just cleared, I mean you know.
Maybe that was my dumb thing for today!
Nah man I tell you what, you doing good bro! Doing good! Mmm hmmm! Now look, we’re gonna take just a second and tell everybody about your guide service okay? Cause, now folks you’ve seen Craig on the show over the last several years. He is a guide out of North Carolina and we fish a good bit up there with him. But he also brings his clients down here to South Carolina, to Lake Murray, to Lake Wateree.. Well, I’ll let you tell them the rest. Okay?
Yeah that’s right, I mean really Lake Wateree is a continuation of the Catawba River which I live on up at Lake Norman. And technically it is the Wateree River down here but it all flows into Santi Cooper and they’re just you know nutrient rich, bait rich lakes. And they grow lot of stripers down here and my customers enjoy coming down, fishing somewhere different and got a much higher creole down here. So, if they are inclined then put meat in the boat if not then we catch a lot of fish, release them and catch them again the next time!
But we love having you guys down here okay? And I tell you what, I really like this cause I’m only thirty minutes from my house! Oh man, all right lets get it back in the water! Mm!
[Host] Stay tuned, when we come back more striper fishing from Lake Wateree!
[Host] Bob Redfern’s Outdoor Magazine is being brought to you today 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] We another one buddy! Oh yeah yeah!
[Craig] Plane her on board Bob!
You got him?
I think so!
I don’t know if that board released I’ll have to get it loose..
I’ll stop reeling, let me get up there. there we go, reel down. All right. Stay on?
[Bob] I think he did you know, he wasn’t one of the bigger ones we caught today but that’s okay, yeah you know? Now that the fog is cleared. Mm! All right we are just going to go let you take your picture.
[Craig] Well, oh, got another one on right!
All right get him, get him..
Aw, it came off
He broke, he broke the line.
Did he break.. Oh my goodness, that could have been the horse we were looking for!
That’s the guides fault!
Yeah right, I don’t think so though, I don’t think so. Now that ain’t a picture? Look at that, he wanted that gizzard shed big time huh he wanted big.. Gosh, that gizzard shed almost big as he was. Look at that folks, look at that!
[Craig] There’s some fish right here.
Yeah man, yeah there are, get on back in there! And I’ll let you have the gizzard shed. All right ah! Mm, there we go! Hoo hoo! You know folks I gotta tell you about what we’re fishing with today and I’m going to leave this one in here. This is the Shakespeare ugly stick striper rod matched with the striper special reel from Abu Garcia. Now I’ve got it wound with twenty pound Berkeley braid. And this is just a great combination, I tell you what! I’ll take it out of here, just gingerly. But this is a great rod, for doing exactly what we’re doing today. Okay, for the good folks at Pure Fishing, Abu Garcia the striper special and the ugly stick striper right here. I tell you what these are just awesome combination. Okay, all right Craig.
[Craig] Well, I don’t know if you can see this fish again but it’s certainly worth circling around here.
Plus they’ve been kind of up towards the top today.
You know this one interesting thing about down here and even some of the other South Carolina lakes is you know we’re out in the middle of the river channel but its still only thirty feet deep.
Yeah yeah I know.
Those fish will feed up in the upper part of the water column even under bright conditions.
[Bob] All right Craig, fish on! Hoo hoo hooo hoooo!
[Craig] There you go, finally got one on that damn rod!
Oh that damn rod, yeah man! Oh!
[Craig] Oh oh just had another bob on me!
Oh that striper special? Mm. Okay?
[Craig] Yeah that was a good little pot of fish right here.
Yeah, okay. Oh man, yeah..
[Craig] Oh yeah another, let me get in here..
There you go let me back up again, that’s good, okay.
[Craig] Come here buddy!
[Bob] Hoo hoo hoo! Uh!
[Craig] He ready on the hot rod!
[Bob] Mm hmmm…. Well you know I tell you its just been kind of this side and then this side you know we’re lightly trawling here today folks I mean I’m moving.. I got the trawling motor set on about five, light and variable winds and really you know the conditions are just bright. Other than when we started earlier today this morning.
There you go!
Yeah man yeah! Other than when we started this morning gosh it was foggy you couldn’t even see two feet in front of yourself you know? But, I guess..
We do it again?
Yeah let’s get her re-baiting man! You know its just..and these are good quality fish, when you think about it Craig!
I’ll take them.
Yeah man. All day long! Huh! You know I’m so glad you talked me into coming fishing today, you know that?
Well its good to have options you know?
Always good to have options you know? Mmmm! Mm mm mmmmm! Planer board on the left, planer board on the right, drifters in the back and down rods in the front.
Yup, cause we originally talked about going small mouth fishing
And we’re going to do that!
And we are going to do that okay I could tell you. On a later episode we’re going to head up to Lake Lure, Lake James, this guys going to put us up on some small mouth up in North Carolina. So, you just like Paul though you do it all! Huh? Mmm mmm!
Yeah, its fun to break up the monotony of doing the same thing on the same lake all the time, you know?
Oh yeah yeah, yeah, well you know one of the great things you know I get a chance to course be in destination is our thing every week we get the chance to meet up with so many guides. And I have to say that on camera; one of the big true testaments of what our viewers watch is guides and they watch their body language and its one of those questions.. Can I fish with that guy on that boat all day long? And you’re one of those special guides okay? You just have a great demeanor, you’re very patient okay? Whether it’s..they want to bring their wives, they want to bring their kids. Whatever they’re bass fisherman, okay they’re bassholes? Hah? Man you’ll even fish them too so, just go to Bob stop sixteen and you’ll find Fish On’s guide service right there. Contact Craig and come on, I’ll tell you what. There is no telling where he’s going to take you fishing okay? Yeah!
[Host] Coming up next! We head to deck 383 in Murells Inlet for another great South Carolina certified recipe!
[Host] 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 its a matter of taste!
[Bob] Folks welcome to this weeks edition of the Sportsman’s Table. We are here at Deck 383 on the beautiful Waccamaw river right in Murrells inlet and joining me today is my guest chef, is Tom Mellali. He is well I tell you what he is a chef instructor good friend of our shows and he always produces a great recipe! Right here at deck 383 here my friend!
[Chef Tom] Well Bob, how are you sir?
Well welcome back!
Thank you very much!
Okay what do you got for us this week?
Little fresh local Berkshire pork we’re going to go pork tenderloin today the Cadillac of the cut of meats on the pig.
And as you know us chefs have a deep respect for the pig.
We’re in the south you gotta go a little pig in your diet you know how that runs.
So no bland food allowed, we’re going to lightly season it with some salt and pepper.
Again, this is pork tenderloin, very tasty.
[Bob] Now, you know Tom I have to ask you is this something I know you do straight catering you do catering all around Murrell Beach.
I do, I do.
Is this kind of a staple dish that the folks like?
Yeah it’s extremely popular for sure and again it’s the best cut of the pork..
I got you.
So that, always popular goes well with many different items. You could change your starch up as you know, you could have roasted potatoes, rice, rissoto whatever your cravings happen to be that day. But always fresh and local, that’s how we roll.
There you go, how long will you gonna cook this bit?
We’re gonna sear all sides, it’s probably going to take about two to three minutes to sear all sides and then after that this is a little thicker cut. We are going to finish it off in the oven and then we will be ready to plate it up.
You want to get that nice golden dark brown in there. By searing meat it holds in the juices, it acts as an insulation so that the meat stays nice and tender for us.
[Chef Tom] Okay Bob, it look’s like it’s ready to go. Let’s start plating.
[Bob] MM man, pork tenderloin I tell you. You know, great cut of that, course you, you just know, just how to cut it too.
[Chef Tom] I do, I like going at an angle like this on a slight bias, it makes it a little bit easier to fan it. And me personally I don’t want my pork well done but then again we don’t want to have it mid rare as well. So I kind of like a little pink in my pork, like medium to mid-well. So it’s not dried, and this is some local rice we’re big on rice here in the south and I, I chopped a little fresh basil in there
[Bob] Oh wow!
And now we are going to fan our pork tenderloin.
Again you can see just a little pink in there it’s a nice medium that’s definitely the way I like it so it stays nice and moist not too dry. And as you can see Bob the plate is starting to come alive. Got fresh and roasted red and yellow bell peppers, a little broccoli, porchini mushrooms and naturally the vegetable that is a little of a personal preference. You can change things up along the way, whatever tickles your fancy so to speak.
It’s really coming alive and again the color of the vegetables I feel just really add to it. They.. eat with the eyes first so you want to have a nice beautiful plate presentation. This is a little red wine sauce, going to go really nice. We’re going to drizzle that right behind the pork. And as you can tell the plate starts to come alive, and that’s our finished product!
And that’s why you’re a chef huh?
That’s it, that’s it.
Tom thanks again for a great menu..
Thank you Bob
I, you know I tell you, its always awesome okay when you’re talking about certified SC grown okay? And folks you want some great items on the menu? Come on down to Waccamaw river right here at Deck 383, they got all the great things cooking right here for you. As well as all of the great certified SC grown produce that you can find all across the south and South Carolina. Well remember, log onto certifiedscgrown.com and see what’s fresh on your menu. And we’ll be right back here again next week with another great recipe on the Sportsman’s table.
[Host] To find out more information on food that’s fresher and tastier go online at certifiedscgrown.com Buy certified South Carolina grown products its a matter of taste!
[Host] 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 Its 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 Murells Inlet South Carolina.
[Bob] Fish on Craig, fish on buddy,
[Craig] Fish on!
Hoo hoo hoo! Oh yeah! Uh! You know I tell you what we’ve been having planer boards on both sides now.
Look at that! Okay! Well maybe we’ll take them any way we can get them here. Mmm mmm mmm mmm mmmmmm! Come on, come on up here!
Well Craig I have to ask you if folks want to come fishing with you now I can tell you folks log onto bobredfern.com go to Bob’s top sixteen. You’re going to find Craig and his guide service. Craig, if they want to get a hold of you tell them how they can do that.
It’s Fish On Guide Services Denver North Carolina fishonguideservices.com
I’m telling you!
[Craig] Let me get that board loose and throw it.
[Bob] Okay, oh no he didn’t.
[Craig] Oh that might be a better fish.
He’s not bad.
He’s just sinching on the poles
Yeah he is not bad my friend look at that! Mmm! mmm mmm mmm mmm mmmmm! And as I get this thing up here.. And folks I’d like to tell you you know as I always like to tell you every week the outdoors is truly my passion and I want it to be yours too. And as soon as I get this.. Oh yeah! Nice fish! Mmmmm!
[Craig] Oh I thought you was pulling on it.. I saw it jerk up and down.
[Bob] Yeah look at that Mmm mmmm uh!
[Bob] That’s what I’m talking about gosh!
[Bob] Although we are releasing these things okay? These make some nice eaters!
[Bob] You know?
This is good eating size.
[Bob] Mmmm Hmmmm! Mmmmm mmmm mmmm mmmm mmmmmm! Ah get him up here bro get him up here! Oh boy! Again folks..
Oh! Oh the transfer made it come on!
The outdoors is our passion fish, okay!? great fishing is today! From Wateree South Carolina! Craig Price at Fish On Guide Service. Folks we’ll see you next week on another episode of Bob Redfern’s Outdoor Magazine. We got time for more don’t we!?
Well oh why not?
Okay all right bro come on. Aaah haaa!
We won’t leave them biting..
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*)
The Firminator G-3
*These Amazon links are affiliate links. Purchases using these links help out the show at no cost to you. win-win!
[Narrator] On this weeks “Bob Redfern’s Outdoor Magazine”, Bob takes you on a South Carolina deer hunt. Plus, we’ll show you some new products that may help you in scouting and filming your next deer hunt. Also, on this weeks “Sportsman’s Table”, we head to Deck 383 in Murrells Inlet for a healthy South Carolina certified shrimp wrap recipe. All this, and a whole lot more! And it all begins right now!
Well folks, welcome to our show this week. Listen, we’re gonna do something a little bit different here on “Bob Redfern’s Outdoor Magazine”. You know, you all have watched our Facebook page and you’ve taken a look at all of the preparation that we do here for deer season on my own property. Well, this is the proof that it works. Okay, now, is this the biggest deer that you’ve ever seen? No, but, we had an opportunity yesterday afternoon. It’s November, it’s cold, where probably the rut is about a month behind where it normally is here, due to drought and all kinds of other things, you know. We all have excuses. I’m not gonna give you excuses today. I’ve got a deer down, but, I wanna tell ya, we’re getting ready to take this thing to the processor, but on our show this week, I’m gonna kinda do this in reverse. I wanna show you some of the preparation that we’ve done this year, I wanna show you some of the deer that we’ve been watching, and I wanna show you a special, well, it’s really something kinda special here that a lot of folks may or may not know about, but, with my Browning BAR MK3 308 and it’s mounted with an ATN Video Scope. And that’s what we’re gonna show you today, because I didn’t have the opportunity to have my videographer, my partner, with me in the stand today. It was raining till about three o’clock, deer started coming in, well, I’m gonna save the rest of it because again, I hope you enjoy the show this week. We’re getting ready to take this deer to the processor. Well folks, listen. Let’s take a look at our afternoon hunt. Hey, by my lonesome on my ATN Video Scope and my Browning BAR MK3. Well folks, listen, I tell you what. As I said earlier, I got in the stand, it’s been raining here all day long. We probably got about three or four inches, so I decided to get in the stand. About three o’clock the rain had quit. I was by myself. It’s just one of those days where I didn’t have my partner and my producer with me with an extra camera, so I was gonna rely on this ATN Video Scope. And, as you can see, all of a sudden at about 3:54 these bucks came out into the field in the far end, and they’re to my left. Nice eight-point shooter buck. And as I had done earlier, been hunting for probably two weeks. The rut here is probably about a month behind. We had severe drought in the Southeast, as most of you all know. Not a lot of rain. Had to replant the food plot twice. So we’ve been supplement feeding. These deer, got lots of deer and turkey, a lot of bucks coming in the field, but, you know, today I just was killing some time. And you know, as it always happens, you can see that, you know, out pops this shooter eight-point. Now, is he the biggest one that I’ve seen? No. There are some other bucks, younger ones, that I’m really surprised that these bigger mature bucks, or what appear to be mature bucks, are allowing these little ones to kinda hang around. But they are. And I’m thinking, okay this guy is underneath my feeder, down the back side. Am I ever gonna be able to get this thing to come out on the front side. Well, I’m sitting here, waiting and watching. These other bucks, now one comes in front of me and there’s another down to the far right down there. There’s some does in the field, but they’re off-camera, to the left, and of course, again, this Video Scope is 1080i, and it’s really good. And you can see I’m kinda bouncing it around a little bit, but there’s also part of the nervousness to this. But it doesn’t look like this buck is gonna come out from behind and so I’m gonna have to place a shot underneath the legs, and try and get this deer down. He is content to be right there. I’m about 54 yards from him. I look to my left. There’s that itty-bitty, ugly looking buck, a young one, and now I’m coming back, and it’s time. And I’m gonna take the shot. Temperatures are dropping, it’s getting cold here in South Carolina, but I hope you enjoyed the hunt. But when we come back I’m gonna show you some of the techniques and some of the toys that I added to my hunting box this year, and I hope you enjoy them. Stay tuned! When we come back, it’s gonna be more great stuff on this weeks deer hunt!
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 Murrells Inlet, South Carolina.
Well folks, on this segment I wanna show you some of the toys, some of things that all of us spend a lot of money for in order to deer hunt. When I showed you the deer hunt up front, I thought it was important this week because, first of all, I wanna make sure that folks understand what it takes to hunt deer, especially here in the Southeastern United States. Again, we’re not in Illinois, we’re not in Michigan, we’re not in Kansas, we’re not in Iowa, we’re not in Nebraska, we’re not in shooting deer in a pen, okay. And that’s okay, if that’s what you do. But that’s not what we do here. So, I do it on my property, and for that matter, I know a lot of the other average hunters out there are doing exactly what we did, so. I wanna show you in reverse exactly from the start to the finish for this season this year exactly what we did in order to get at least a buck on camera. Again, when you’re by yourself, and that seems to be the fad, you’ve got some toys of the trade. At least, I do, and these things, beside my BAR MK3 308 that I normally use when I’m hunting. I’ve got two things here that I wanna show you again. The ATN Bino. These things are in HD Video. They’re a great tool to have, especially when you’re hunting by yourself. You can take that HD Video shot, and with the HD Scope, of course it’s mounted on there as you saw earlier today. Again, and this is the setup. Now, basically what we’ve got here is I’m right next to the food plot, I’m in the middle of about a five acre plot, I’ve got the feeder on my left, and as you see what I see this week, that’s when I’m looking down the scope and I’ve got on. I’m looking at the feeder at which that big buck came out in. Okay? I also have another feeder off to my right that’s on the other end of the food plot with actually another stand. Now, this stand that I’m sitting in, last year I kinda had it about a hundred yards over to my left rear, but it really wasn’t in a good spot. And so, before the season began this year, I moved it. And so, all of the techniques, when you, again, when you’re hunting by yourself, I took a chance. I came up here, the rain stopped about three o’clock in the afternoon and I decided, well, I’ve got some time to kill, I’m just gonna sit here. Well, low and behold, I had those four doe that came out. Then, all of a sudden, at about a quarter to four, here come these bucks. And I’m a tell you, you know, it always happens. When your producer and your videographer’s not with you, and that’s okay. Again, that’s why I have these other toys and trinkets. Well folks, listen, this is about a five acre food plot. Now, what I had to do this year is because here in the Southeastern part of the United States, I had to replant this thing twice. Now, I’ve showed you on Facebook, we’ve done segments in the past, last year I came across a great food plot planting machine called the Firminator G-3, made by Ranew’s Outdoor Equipment down in Milner, Georgia. You’ve seen me talk about that thing before, well, the problem is, I put the food plots in, taking a gamble and a guess, for the past 20 years I’ve guessed right. I’ve always put my food plots in that time of year about Labor Day weekend, okay. Now, all the prep that comes up to it, you spray it, you turn it, you keep down, and then you get it all prepped, you till it up, you get the fertilizer in it, and I did something different this year, I actually put the seed in first, and then I brought the fertilizer over top, as opposed to tilling it, then putting the fertilizer down, and then coming back and using the Firminator to put the seed in. So, it did help. I got it up, it came up about a week after Labor Day weekend, then all of a sudden the spigot went off. No rain. No rain for the month of September, and almost of October. No rain. So I had to come back and I had to replant this thing twice. And so, what you see out here now, is a growth, not normally what I get. Normally, the mix that I use, I use winter wheat, I use deer greens, which is a combination of radishes and turnips. I also put in there some brassica. Also in there is a kind of a blend mix of clover trio and that then ensures that I get a pretty much of a good coverage throughout the whole fall season and into the spring, because, again, I’m not just hunting deer. I’ve got turkeys to worry with as well out here. As you can see, turkeys are coming in and out of here. We had hunted about three or four times over the course of prior to the hunt. And, again, when you get a chance to sit down and you see a lot of good bucks that are coming in, that one day the buck came in, I don’t know what spooked him, we heard a deer blow across the side of the field from us, and boom, off he went. That’s why, in the hunt, I was kind of afraid because that was a tricky shot through there, okay. It’s not because I made it, it was just, I was hoping he was gonna come out from underneath the legs of that feeder. Now, the feeders that I use, and we’re gonna go talk about those here, but I’ve got Boss Buck up on top. I do exactly what I thought I was gonna do when first owned, or bought, this property, was to come out here and put feeders up on top in this main food plot because I’m surrounded by timber property here. And so, the good thing is, there’s not developments, there’s not a lot of whole folks that actually live around here, and so I have the best of both worlds. Well folks, listen. As you can see, from the angle of which that deer was standing, when you look at the video again, prior, he was standing right here, okay? So, I’ve got, still got blood here on the corn and the supplemental feed. This stand just happens to be high. Again, these are Boss Buck feeders. I’ve got the varmint cage around them. It’s automatically timed. One thing that I would advise you all to do, that worked for me, is I used to have these feeders go off first morning light, and the last evening light of an evening, okay. Well, what I found was the deer love to come out, but with the corn was on the ground, they would only come after dark. So what I did was, I started letting them go off about 12:05 in the middle of the day. And so I get corn on the ground, and then that kinda changes the patterns of when the does come. So when the does come to eat, the bucks are sure to follow. That ain’t rocket science, but it works very very well, so when I’m out here hunting in the afternoon, or coming in the morning, they’re now coming during the daylight hours, which makes hunting a lot easier, okay. Now, one of the other things that I wanna talk about is something that I added to my hunting kit this year, and it’s a game camera from Spypoint. The great thing that I like about this little LINK-S LTE, and it’s on the Verizon network, this one has the little solar panel on top. There’s one thing that I hate, is having to come out here and change out all these AA batteries all the time, because A, that gets expensive, but that little solar panel up there keeps that thing charged all the time. I can plug in on my Verizon cell phone. Every time that thing goes off I get a notification on my phone, and again, this is nothing new to the guys out there that deer hunt, but I just kinda wanted to take this time to show you that that kinda changed my scouting for deer this year. Because I was able to not have to sit there for hours and hours and hours, I can then track them via this game camera right on my phone, and then I can pick up the pattern so I know when to come up here and sit. Well folks, listen. Enough lessons from the field. Stay tuned. When we come back, we’re gonna have a great recipe on the Sportsman’s Table this week.
[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 weeks edition of the Sportsman’s Table, folks. We’re back here at Deck 383 on the beautiful Waccamaw River. Come on down. Eat with them. Enjoy this wonderful view. Come and even fish! But, joining me today is Jermaine Alston. He’s all about Deck 383, okay, the main guy down here. And I will tell you, Jermaine, I am really looking forward to this recipe. Tell the folks what you got for us today.
I do a little something special every now and then. This is a good special that we run. You know, people just love it in the summertime.
You can never go wrong with a good wrap.
We’re gonna do our Deck Shrimp Wrap.
Ah, there you go. Okay.
It’s not much to it, you know. We’re gonna, first we’re gonna just take our fresh prawns right here.
Okay. And those come out of Seven Seas over here at Murrells Inlet.
[Jermaine] Seven Seas. We use all of those guys over there.
[Bob] There you go.
[Jermaine] We try to show all of them a little bit of love.
[Bob] There you go.
[Jermaine] Just season that with a little salt and pepper.
[Bob] Now how long are you gonna sear these for?
[Jermaine] Less than a minute.
[Bob] Just when they start turning pink? I got you.
[Jermaine] Pink, just a little opaque.
[Jermaine] And you are good to go. Not gonna take long at all. This shrimp green. You really don’t wanna overcook shrimp. Have that pink color coming in there.
[Bob] There you go, it’s coming quick.
[Jermaine] Oh, yes sir buddy.
[Bob] And those are big ones, too.
[Jermaine] Yeah, these are 21/25 shrimp.
[Bob] Oh wow.
[Jermaine] And that’s 21 to 25 shrimp per pound.
[Bob] Well, and the great thing about here on the menu at Deck 383 it’s, you guys have got, you got just a slew, got a variety of food.
Yeah we do. Oh yeah.
And this is a, a light, whether a lunch or you can eat a light dinner.
We try to give everybody a little something on our menu, you know.
There you go! Okay, all right, what’s next?
All right, we gonna go to start plating.
That’s easy enough.
That’s easy. There they go, the shrimp are ready. Ready to go.
All right, Jermaine, our shrimp, man they look good.
Oh yes sir!
Are we ready to go?
Yes sir, we’re ready to go.
We’re gonna start rolling this wrap. We’re gonna take some fresh South Carolina southern-fried spinach.
[Jermaine] Put that in the middle right there.
[Bob] And you know, this is a quick recipe.
[Jermaine] Oh, it is. It’s simple.
[Bob] You know, you can come down here to the river, at Deck 383, you can get it served up, but you can also, something you can do quick at home.
[Jermaine] Quick at home. Quick at home. Just put your fresh diced tomatoes on there.
[Bob] But you know, most wives like to go out to eat.
[Jermaine] Oh yeah.
[Bob] Plus, look at the setting. Look at the river behind us.
[Jermaine] You can’t beat it.
[Bob] No sir.
[Jermaine] Throw your avocados on there.
[Bob] Avocado, yeah, there you go. Okay.
[Bob] And ‘maters. Good color.
[Jermaine] Good tomatoes. I’ll tell you what Lee’s Farm, man those guys have some real good produce over there.
Real good produce. We’re gonna take our shrimp,
[Jermaine] Put it on there.
[Bob] Hoo man. That’s almost like a po’boy but with wrap.
[Jermaine] Oh yeah, there you go.
[Bob] Hey, there you go.
[Jermaine] But with grilled shrimp and not fried.
[Bob] There you go, that’s true. I prefer these. Yeah.
[Jermaine] Gonna take our house Deck Sauce. Which is just a little spicy mayo.
[Jermaine] Drizzle that on there a little bit.
[Bob] Gotta have that. That puts your zing in your wrap, man.
[Jermaine] Zing in your zang.
[Bob] There you go.
[Jermaine] All right.
[Bob] All right. I’ll get this out of your way.
[Jermaine] Now you’re gonna go wrap this.
[Bob] Now the skill comes in.
[Jermaine] Now the skills. You gotta be real careful with this, so you don’t, what I try to do is go ahead and fold it underneath.
[Jermaine] And get a good tuck. And then you have to take your edges.
[Bob] Oh I got you.
[Jermaine] Fold your edges.
[Bob] And then roll it in.
[Jermaine] And then slowly roll.
[Bob] There you go. That’s almost like an art and a science all together.
Oh yes, you definitely don’t wanna rush this right here.
Okay. There you go.
You got your wrap right there, ready.
[Bob] And I got your toothpicks.
[Bob] All right Jermaine, you got him all tied up there now, what’s next?
[Jermaine] Got him all tied up. We gonna just cut this at a little angle right here.
[Bob] Okay. Oh yeah.
[Jermaine] Look at that just like this right here.
[Bob] Oh wow. Look at those shrimp.
[Jermaine] Look at that. Aww look at that. And put that like this right here.
[Bob] There you go.
[Jermaine] And we always serve this with fresh fruit, pasta salad, cole slaw, you can get french fries, whatever side you want with it.
[Bob] I got ya.
This is our Deck Shrimp Salad.
Deck 383. Well folks, listen, I will tell you what, come on down, Jermaine, thank you man
Thank you Bob. Thank you. Not a problem
We appreciate you being on the show today. And I will tell you folks again, check out certifiedscgrown.com, see what’s fresh on your menu, but also come on down to 383. I tell you what, here on the Waccamaw River, the folks at Deck 383 will put more great food in front of you, just like this. And, next week, we’ll be right back here again on 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.
Bob Redfern’s Outdoor Magazine is being brought to you today by the South Carolina Department of Natural Resources. Life’s just better outdoors. By Berkley. Catch more fish with Berkley fishing products. 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.
Well, folks, that’s our show this week. Just as a kind of a recap, kinda done it a little bit different. Probably haven’t seen the deer show where the bottom line was up front. We took down a nice eight point. It’s just beginning the season, I hope to have more. I tell you what, it has been a pleasure having you along this week, showing you my food plot, my property, and showing you some of the toys that I utilize to hunt alone, okay. That’s one of the key things, if you wanna capture your own hunt, and, again, I don’t have my videographer and my partner with me all the time, because sometimes I just go up into the stand, and it’s a great place to just to kinda think. But, you never know what’s gonna show up and as you saw this week, nice eight point, a lot of other deer came out. I’ve been tracking these bucks for, well, I guess for probably about two or three months, and finally one showed up. He’s not the biggest that I’ve got out there, but that’s okay, I’m proud of him just the same. As I always like to say, each and every week, the outdoors is our passion, I want it to be yours, too. Head on over to our website if you’d like to for products that you seen on this week’s show, they’ll be right there, as well as our Facebook page. We enjoy bringing it to you each and every week. We’ll see you again next week, right back here on another episode.
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.
Folks, welcome to our show this week we’re gonna do a little something different this week on our show. We’re gonna be catching some fish, but there’s a good reason why we’re gonna do it. And we’re down in Georgetown, South Carolina, at the Carroll Campbell Marine Complex right here just across the bridge on 17 in Georgetown and I’ve got two special guests. These guys are marine biologists with the South Carolina Department of Natural Resources at the Marine Center in Charleston, and on my far right over there is Joey Ballenger, and this guy in the middle here, okay, both these guys are great guys and I tell you what, Bryan Frazier, and both of ’em, just absolutely are unsung heroes. For all of you folks out there who love to saltwater fish these guys do so much for your natural resources here off the coast. All right guys, I’ve got to tell you, Joey, thank you.
Very much, okay, and Brian.
It’s an honor and a privilege to have you guys both here but, Joey let me ask you first okay, surveys, okay, not a lot of folks do this on TV, okay, yeah we’re gonna catch some fish but there’s a reason behind it, tell us why.
So, yeah, we are one of the main things we’re interested in is trying to get an idea of, a lot of people like go there and catch a lot of fish, right? We all like to catch big bull red drums, but we know that we can’t necessarily legally harvest those, so we want to see what proportion or what, how many of those might actually die from those being caught after time so we’re doing a post-release mortality study to look at what’s going on with those fish and what their fate is, so.
Okay, well Brian, okay you tell us how we’re gonna do this, okay?
‘Cause you’re the guy that winds the watch on all this kind of stuff, too.
Yes, indeed, so we have a couple different tag types that we can use to assess this. And really it’s relatively new technology but well it’s something called a pop-off satellite tag. And what that does is it, we attach it to the fish and it’ll stay on there for about 28 days, and it’s gonna record how deep it goes, the water temperature, and the light intensity, and through that, we can infer whether that fish survived or not. So, if we released that fish and it goes down to the bottom, and it goes to a depth and it just sits there at that depth after three days, that tag is gonna say, well that fish is dead, and it’s gonna pop off. But if that tag senses that that fish is down there swimming, he’s moving up and down in the water column, then we’re gonna know that fish survived, it’s gonna stay on there for 28 days and then it’s gonna pop up, and it’s gonna transmit that data to a satellite, and from our computer we can download those data and then say whether that fish lived or died.
I tell you what, technology sometimes hurts my head but are we gonna do some blood samples too?
Yeah, we’re gonna take some blood samples and we can get, relative stress of the fish through lactate and pH. So we can use that to kind of build a model for all the fish that are captured and say okay if you fight them for this long, they’re gonna get this, you know, build up this much stress, and they’re gonna be more likely to die or we could say well, you know, fight time may not matter, you know, something like using a circle hook may be more important. So we can kinda take all this, build a model, and that way we can make recommendations for anglers on how to maximize the survival of the red drum that they catch.
Well done, Joey, boom. Man, I tell you, guys I am looking so forward to this. Joey, if you would do the honors, I’m gonna put you in the seat of this brand new High Country, Chevrolet HD 2500 back here, okay in front of a Ranger boat, and let’s go fishing how ’bout that?
Sounds good, let’s go catch some fish.
Let’s do it, all right.
It’s been a great day.
We shot this at home.
Look at that, wow, let me hold that thing! Nice!
[Bob] All right, Bryan, okay you’re the fishing guy today me and Joey are just along for the ride.
Tell me how we’re fishing today, we’re gonna catch these reds.
All right, so we’re using what we really recommend for big redfish is a larger circle hook, at least eight eye.
And a lot of times, I actually use, like to use something even larger like a 10 to 12 eye.
Depending on the manufacturer, in-line circle hook, you know, we don’t want the offset ’cause those actually can can lead to higher rates of gut-hooking. A short leader.
Typically, five inches is about right, and a short weight, what we want is those fish when they pick up that hook, they can’t get it down deep in their guts so we do a pretty short leader, we’re just using fluorocarbon 80-pound test.
And then braid–
Fusion hooks, Berkley Trilene, you bet man.
There you go, there you go and we’re just using chunked mullet today. If we had some fresh menhaden, that’d be a great bait as well.
You know it all depends on what you’ve got but when those big reds are eating, you know, they’re ready to go, so. Hopefully it won’t be long.
Let’s talk a little bit about the weather out here today, water temperature is about 76.5. I mean, air temperature, we’re in the 60s, thank goodness. Yep. It’s not 110.
[Bob] You know, light to no wind at all what do you think, Joey?
Looks pretty good to me, yeah. Pretty day on the water, so.
[Bryan] It’s they ought to be biting, if they’re not, blame the guide.
[Bob] There you go, okay. Gotta blame somebody. All right, fish on brother, all right man. Yeah, you’re leaving me and Joey in the dirt. Course that’s what fishing guides do.
[Bryan] Didn’t you say this was gonna be the hot rod?
I told you it was gonna be the hot rod. Oh my gosh.
Here Joey he’s resorted to me on the other side of the boat here. Baiting the hooks, what do you think brother?
I know. We’re turning into mates over here.
[Bob] Whoo. Ah, ah, has he got some shoulder behind him?
[Bryan] He’s got some pull.
[Bob] You want me to get this one out of your way?
Yeah we can–
Yeah there he goes.
Which way, oh, change.
[Bryan] I believe he’s the right kind. Let’s see if he’s big enough for a tag.
See and that’s where ah yeah, well he’s got a little bit of shoulder to him, yeah. Well folks, listen we got out here, got set up, we’ve got four rods in the water, and Joey Ballenger and Bryan Frazier with DNR. And as soon as we get this fish up, okay, if he is the right size, we’re gonna–
Oh yeah, he’s a nice one.
[Bob] Take a little sample of blood from him and they’re gonna put a tag in him. Is this thing still in your way, which way, which side you wanna go, bro?
[Bryan] I’m gonna let him decide but I think he’s gonna come on this side.
[Bob] Is he gonna come on this side?
You want me to–
Yeah if you can get that BogaGrip in his mouth, Joey.
It takes a village.
There you go.
Bring him on in.
There we go.
Oh yeah, okay, awesome.
Set the rod down now.
[Bob] All right now, talk to me what you guys are doing. First of all, you get him out of the water.
[Bryan] Yep, just got him out of the water.
Then you get some measurements.
We’ve got a minute and 59 seconds fight time on him.
Somebody remember that.
[Bryan] Joey’s gonna measure him and we’re gonna satellite tag him.
[Bob] All right.
[Joey] 834, and 685.
[Bryan] 685 is PCL?
It looks standard.
[Bob] Looks like a nice healthy fish.
Give me a total length on him.
That was 834, about–
[Bryan] Okay, 834, so, all right.
[Joey] Yep, about 33 inches.
[Bryan] All right how about a weight, and then I’ll draw some blood, then we’ll tag him.
[Joey] All right, look at that weight.
[Bryan] Well, you know we can get it at the end of it–
If you don’t have him on there.
I took him off.
This almost looks like an episode of “M.A.S.H.”.
I’m out of practice here.
[Bryan] I’m gonna turn him over just so I can get the right side on here.
And we’re gonna knock a couple scales off just so we can get this tag in here.
Why don’t we give this a rinse right here?
There we go.
He is not happy.
[Joey] So this is the sat tag right here.
[Bryan] So I take that off, all right, and then I’m gonna turn him over one more time. If you want, you can pull out the hook, Joey. And, we’re just gonna knock off–
Did you get him?
A couple scales here and just take a quick sample of blood from him. And as we said, that gives us those lactate and pH measurements.
So we can tell how he’s doing, and hopefully it’s a good sample of blood. There we go.
Yeah, you got it, okay.
[Bob] This little thing here, see folks this tag right here, little sat tag. Now, this thing will stay down for 28 days?
And then it’ll pop off–
[Bryan] All right, so Joey’s gonna get a weight on him and then we’re gonna put him back in the water.
About 10 pounds.
10 pounds, okay.
[Narrator] Coming up next, we head back to Georgetown, South Carolina for more redfish research with the South Carolina Department of Natural Resources. Bob Redfern’s Outdoor Magazine is being brought to you today by the South Carolina Department of Natural Resources, life’s just better outdoors. By Berkley, catch more fish with Berkley fishing products. 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.
You got it? All right, get him, get him Bryan. Whoo, oh wow.
[Bryan] I don’t know, stingray-ish, eh.
That’s not a stingray.
Oh no, mm-hmm. Oh.
Yep, don’t see any head shaking.
Yeah, I feel a stingray.
Well you know, then we’d be batting two for two, for the DNR guys styling and profiling. Joey’s smiling.
There he goes!
Get it Joey, all right get it Joey.
[Bob] There you go, there you go. See now that’s the last one I threw out it’s the lucky one! It’s the lucky one!
[Joey] This don’t feel like a stingray.
[Bob] No this is, I know, Joey, that’s–
[Joey] Oh man, I’m standing on the wrong side of the boat.
That’s a stingray.
[Joey] Oh did we get a time?
Let me get my pliers here.
I got 11:45.
[Cameraman] I’ve got a lot of commonality–
[Bob] Folks, we’ve got a fast and furious out here, okay the guys are trying to do some research.
[Bryan] Catching good fish and bad fish.
[Bob] Yeah, but that’s okay.
They all pull.
They’re all fun.
[Bob] Just turn around and look at Joey. Now he’s styling and profiling today. I think we do!
We got a big fish.
Who’s gonna do the tag? That’s okay, ahh. Ahhh, come on fish stay with me buddy–
[Joey] Oh don’t get over here with these other ones–
Stay with me.
There he is though. That’s a nice red.
[Bryan] If we have to I’ll put this rod in the rod holder.
[Bob] Yeah let the, we’ll just let the ray, the ray’ll have to wait.
There he comes, oh yeah that’s a nice one.
[Bob] Ohh, ohh, oh no–
Come over this side, don’t go to that side.
Oh that’s a nice one, Joey, that’s a nice fish, that’s a real nice fish.
[Bob] That is.
[Bryan] I’m gonna put this guy in the rod holder.
[Bob] Do that.
[Joey] There we go, a guy coming right over here.
[Bob] Okay, you guys do your thing, I’ll talk while I’m trying to get this one in. Huh, there we go, all right. Whoo, man. I’m rockin’ and rollin’ with this Toro Beast on this Veratox.
There we go.
Oh, yeah, all right! I think I may have one right behind it.
[Joey] Right where he’s supposed to be hooked.
Yep he’s hooked right where he’s supposed to be hooked.
[Bob] Mmm, mmm, mmm, mmm.
We’re gonna get that out, and Joey can set down the rod holder and–
Come on, fish.
[Bryan] Give me my hook, there we go. There we go.
[Joey] I got about two minutes and–
[Bryan] Two minutes and 44 seconds.
[Joey] Yeah that’s what I was gonna say, it’s 45 seconds.
All right guys.
All right so, Joey I’ll let you data sheet.
[Joey] Oh, you want data sheet.
[Bryan] Yeah, well I, yeah I guess. All right.
[Joey] You got a data sheet where is it?
[Bryan] Eight. Clearing things up. All right, sorry, chaos folks. 845, 988.
[Cameraman] 845, 988.
[Bryan] He wants to be down here so I’m gonna let him.
[Bob] That’s the reason I’m grunting. It’s cause, I’ve got to to go around. I have to go around.
Sorry about that.
[Bryan] We usually like it when it’s one fish at a time.
One fish at a time.
I’m telling you.
Yeah, three fish at a time is a little excessive.
[Bob] That’s okay, we’ll take it. We will take it, guys.
[Bryan] We’ve got a tag, a tag in him.
We’re gonna get a little blood.
What was the length of it?
[Joey] He was–
Almost a meter.
[Bob] Oh wow. Joey, you did good, you did good. Hey guys I’m trying to get this one.
[Joey] 39 inches, close to 40 inches.
[Bob] I’m trying to get this one up, it would be nice. I’ll see if I can’t kind of hold on here just a little bit. Every time he gets a glimpse of the boat–
C’mon fish give me blood.
[Bob] It’s south time, hmm. As it headed to the–
Is yours the right kind, there we go we’ve got some blood.
[Bob] All right. Now you guys can test that blood while we’re here, right?
Yep, we’re gonna put it in a handheld blood analyzer and we’re gonna have results in about three minutes.
[Bryan] Gotta put this in here, to keep it from coagulating.
[Bob] All right well, guys I tell you what–
And this fish is going back in the water.
[Bob] All right, awesome, awesome.
There you go, good solid kick, under the given condition, oh you got a stingray too.
I do, we got two of them things on here.
Hey, hey, that’s what you get.
[Bob] That’s okay.
[Narrator] Stay tuned, on the Sportsman’s Table, we feature a true southern sandwich with a new twist. 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.
Folks, welcome to The Sportsman’s Table this week, we’re back here with Jermaine Austin here at Deck 383 in Murrells Inlet. On the beautiful Waccamaw River, I tell you what, this is a recipe that you promised all year to do and it’s on the menu here.
Waited until the last run.
Okay, Jermaine, this one I know folks are gonna be interested in.
It’s called a Slow Roll and it’s a fried bologna sandwich.
You can never go wrong with fried bologna.
Only in South Carolina, there you go.
South Carolina certified, we’re good to go.
All right let’s do the first step, my friend.
All right, we’re gonna put a little char on the bologna here.
Okay, I gotcha.
Lay that down, oh yeah we cookin’ already.
[Bob] Ah yeah, okay.
[Jermaine] Let that cook.
[Bob] Let it render down a little bit, mm-hmm.
[Jermaine] All right Bob, this is all finished attentively this is what you want right here, see the nice char–
[Bob] Oh yeah.
[Jermaine] On the piece of the bologna here and that’s how you know you’re good to go.
[Bob] Listen, as a kid and adult I still love bologna sandwiches.
Oh, I love it, I love it.
Okay, so, what’s next?
All right we gonna put our caramelized onions on here.
[Bob] Okay, there you go.
[Jermaine] Nice caramelized onion. We’re gonna throw some chili on here, made fresh in the house.
[Bob] Oh my goodness. Oh yeah, mm-hmm.
Throw the chili on there.
[Bob] Who would’ve ever thought, huh?
Who would have ever?
Ah, roll bologna.
[Jermaine] Rolling bologna.
[Bob] No wonder they come down here to get this thing at the marina.
[Jermaine] You can’t go wrong.
[Bob] I’m telling you, Deck 383 has got it going on.
Put cheddar cheese on top of it right there.
Oh my goodness, there you go.
Then you let the cheese melt.
We can go ahead and just plate this, right on our bun over here, That comes with lettuce and tomatoes, also all South Carolina certified.
Okay, and then you’ve got a little bit of what, it looks like mac and cheese.
Mac and cheese, you got to have some mac and cheese with bologna–
That’s what I’m talking about man.
Yes sir. We’re gonna go ahead and plate this.
There you go.
Oh my goodness.
[Jermaine] And that will be your slow roll at deck 383.
There you go. Folks, that’s another great recipe here. Log on to CertifiedSCgrown.com and see what’s fresh on the menu. Log on and come on down to Murrells Inlet and Wacca Wache Marina down here at Deck 383 and Jermaine and all of his staff. I’ll tell you what, they have a great menu for you. Come on down and enjoy this beautiful sight behind us, this deck, the water, you name it. Right here on The Sportsman’s Table, another great recipe, we’ll see you next week. 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 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 Murrells Inlet South Carolina.
Well folks listen, I want the guys to give you the results of the blood tests for the big redfish that Joey caught and then we want to talk about the salinity of the conditions out here where these fish are living, and both these guys have got the results so I think it’s worthy of taking time. Let’s tell them first cause you know, this research is so valuable to the fishery out here. Everybody that fishes and loves it, okay, they need to know why we do this and why you guys are doing it, and its for the health of the fish that we love to catch.
That’s what we’re out here for, that’s the mission of DNR, you know.
Yeah, exactly, yeah.
Yeah, so based on the blood, it appears that fish wasn’t really that stressed out ’cause his lactate level was really low, and the pH wasn’t high so you know and the fish swam away great, you know I’d say that fish is probably gonna survive–
You know sometimes though when they’re struggling after recovering, a shark will come along and hit him and we can find out through that tag as well but you know that fish isn’t likely dying as a result of being captured so, you know the fight time was pretty quick and we handled them quick and got them back in the water quick so, you know that fish is probably gonna make it.
All right, and on the water side of things, so what we’re looking at is trying to figure out how salty the water is, so right now it’s about 36.2 parts per thousand, which is about full strength sea water that’s about as high as it ever gets.
Well, let me ask you now with the lack of rain that we’ve had here in the southeast, and the fresh water coming in here which, you know gosh it seems like fresh water it flows into Georgetown in this area. Does that make a difference?
That does make a difference, so right now even up at the head of the Winyah Bay it’s pretty salty much further inland than what we would expect.
Now would that make it better fishing or worse? Is it hard to say?
It’s hard to say, a lot of times when there’s a lot of fresh water coming down the river like a month ago, we’re sitting out here in the jetties at Winyah Bay, and a month ago, it was zero parts per thousand. So fresh water on the surface–
And it was still salty on the bottom so there’s a big wedge, but that’ll concentrate the fish and it’ll actually make it better fishing because the fish aren’t moving as far up, they have less territory up the bay to go, so that concentrates them down here so that you know, if you do have a lot of fresh water running out, that can certainly improve the fishing by concentrating them in an area.
Well, you know, Joey I am so glad that Bryan took us fishing today, okay.
He was the guide for us today wasn’t he? He did a great job.
Well, I tell you, Bryan Frazier, Joey Ballenger, I just tell you it’s just been a great trip today and it’s just been so wonderful having you guys out on the boat and I can’t thank you enough for what you’ve done–
Oh, fish on, fish on! There we go, oh.
Let me get my rod, okay.
Is it still on there?
I think so.
That’s the way.
Well, again I’ve gotta say thank you so much to Joey Ballenger and Bryan–
Oh we lost him.
Aw, it came off.
We’ll catch more fish next time, but folks listen, check out DNR’s website go down to the marine center and see what great things they do. I tell you, they’re unsung heroes for everybody that fishes in saltwater, these two guys here and all of the great staff down there in Charleston. They make it possible for your natural resources right here on this beautiful coast of South Carolina. Joey, thank you man–
Thanks for having us on. It was a pleasure.
Thank you Bryan.
Thank you guys. As I like to say each and every week, the outdoors is my passion and I want it to be yours too. We’ll see you next time.
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.
[Narrator] On this week’s Bob Redfern’s Outdoor Magazine Bob goes to 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. All this, and a whole lot more. And it all begins right now.
Oh baby. Gosh it’s been a great day. We shot this hog. Look at that! Wow, let me hold that for a minute. Nice.
All right. Range is no longer hot. I am clear. I’m done. Well folks, welcome to our show this week. I am in, well actually, just outside of Columbia, South Carolina. At a wonderful range facility here that is owned by the public of South Carolina, but it’s managed and started by the South Carolina Department of Natural Resources here at Wateree. It’s called the Wateree Range Complex, as well as the Shooting Sports Facility here. Just off of Garner’s Ferry Highway, not far from Sumpter, South Carolina. But, joining me today on the range, and I’ll tell you what, this is a beautiful facility is the guy that’s responsible for the shooting sports programs here with the Department of Natural Resources and that’s Captain Steve Simpson. So I’ve got to welcome you,
Thank you, much
Steve to the show this week and, you know, I will tell you, this facility… We did a show down here just after y’all opened the facility several years ago, because I wanted the public to see what their hard earned dollars are earning here, especially with the department. And you guys have really topped it with this facility. Tell me about this phase of the range complex.
Well this is just one part. This is our pistol and rifle range. This was opened up in 2019, early in the year. And we have a 16 station rifle range. And we have a 14 station piston range that we opened up. We hired Kyle Betterly as a range manager.
Kyle, man welcome.
Kyle’s a prior military officer, and he’s, uh… We hired him to run the range for us here. We’re open nine to five, Tuesday through Saturday. Open to the public. When we did this, we did it at R.A. Specs. We’ve got eight foot side berms. We’ve got 25 foot berms in the back of the range. So, totally safe range. Love to have the public come out. Response has been really, really good. We’ve had a lot of people come to shoot, use the facility. And Kyle’s done a real good job keeping it up here. And you can see it stays clean. And having somebody, having an officer here, we can maintain safety and the cleanliness of the range.
Kyle, I want to thank you for what you do my friend.
Thank you, sir. Thank you. Okay, I know folks, once they see this show they’re going to be out here just… Matter of fact, you better make sure there’s plenty of free space in the parking lot out there.
But thank you guys so much for what you do. And with that folks,
I’ll tell you what. When we come back, well, we’re going to be doing a little shotgun plinking here in just a minute, down here at the Wateree Complex. But, stay tuned, we’re going to have more great action right here on 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 Murrells Inlet, South Carolina.
Well folks, welcome back to the show. Before we get out to some of the special shotgun stations here at the Wateree Range Complex, I’ve got to ask Steve Simpson to introduce the members of his team that are here, and folks that you’ll see around the state not only on TV, but you’ll also see them out on the ground. And Steve, I just want to thank you for all that you guys do.
Thank you, Bob
And you head up such a great team. But there’s one guy that you added in here today that everybody’s going to see here sometime down the road. Let’s start with this guy, right here, and introduce everybody.
Okay, on the right here is Corporal Steven Bryant and Steven was our state law enforcement officer of the year in South Carolina this year.
[Bob Redfern] And folks, you’ll see that guy behind quail dogs here soon, okay. Because we’re going to take him on a hunt, all right. Who we got else?
[Simpson] Okay, Corporal Mark Farrell. Next to him… Mark is in charge of all our TOMO hunts and he’s got two regions of the state that he’s responsible for all the TOMO programs. Next to him is Sergeant Charlotte McKee. Charlotte is over our NASP Program, our archery in the schools program. She’s done a fantastic job with that, and really increased our numbers. And we’re watching that program just continue to grow. Next to her is Sergeant Scott Stevens. Scott is over our shooting sports programs. He handles all our skeet, trap, and sporting clays programs and done a great job with that. Continuing to grow it there also. Lieutenant Danetta Dawson, next to him. Danetta’s my right hand man, per se. She does a great job, keeps me straight, helps with oversee all these programs. We’ve got a great group of people, but she keeps me in line and makes sure that everything continues to roll like it should. Next to her is Sergeant Ray Lewis. Ray is our NASBLA boating instructor of the year. Or boating officer of the year, excuse me. He did a lot of work on the water this summer to earn that award. He’s continued to be an asset to us and he’s one of our hunter and boater education coordinators now that teaches hunter and boater education throughout the state. Next to him is First Sergeant Ken Cope. Ken is over our TOMO and series four program. He’s the first Sergeant over those areas. Maintains those programs and makes sure that they continue to run smoothly. So great group of people. I really appreciate all the hard work they do. It’s a team effort.
Steve, I will tell you, you do. You have such a great folk, and that’s what makes it such a unique agency here in this state. You guys do great, great job, and I can’t say enough about it, and I appreciate you bringing them all today. But I’m going to have the chance, folks, to shoot with a couple of them. And I’m going to go back out to one of the stations that I shot out here a couple of years ago, just after the range opened. It’s kind of a challenge. Let’s go back and see if I can do any better on that one. Okay, so stay tuned for more of Bob Redfern’s Outdoor Magazine. Well folks, we’re now going to do a little shotgunning this morning on the show. And I’m at the infamous station number four. The high tower. Never seen another station like it. I didn’t do well the last time. We’ll see how we do this time. But before we shoot, we’d like some other officers to shoot with us. I want Steve to introduce the guys at the range down here that you’ll see all across the state. But not only there, but as well as at the Wateree complex here. Steve, introduce the guys here that make this all go.
Okay, on the right here is Richie Boykin. Richie runs our facility here, and works in the shotgun and sporting clays area. Dean Williams helps him there. He’s been working for us for a couple of years now. Does a fine job helping out here. And then Brian Damron we just hire, recently. And Brian is over all of our ranges. He’s what we call our range manager now. Or our program coordinator. And he is over all the ranges in the state now. So, looking for good things from him. He’s just getting his feet wet, but he’s going to figure everything out, and help us move forward with these ranges.
Well, Steve, you know you guys have got some of the finest ranges across the country, here, and more to come. So with that I know you’re going to become one with the gun. I’m going to let you shoot the Browning 725 12 gauge, okay.
Okay and I’m going to mash the .410. But, we’ve got some other folks. Steve Bryant, the law enforcement officer of the year. Steve, let’s get on with it, brother. Give it all you got. Shoot them up.
[Bob Redfern] Dead bird, all right. Who’s next? Who we got coming up next, Steve?
[Simpson] This is Charlotte McKee.
[Bob Redfern] Okay.
[Simpson] Charlotte’s over our NASP program. Our archery in schools program.
[Bob Redfern] All right, who’s coming up next?
[Simpson] Oh, sorry, this is Ray Lewis. Ray’s a hunter and boater education coordinator in region one.
[Bob Redfern] I’ll tell you what. Tower four, this is a tough station. All right, you want me to go or you want to go?
You go first.
Hell, you’re killing me man. Oh my goodness, all right, let’s do this. Scott, now be easy on me, okay.
Yes sir I will.
All right man. This thing made me talk to myself the last time I was here.
It’ll do it.
Pull it. Pull it. Woo! Two out of two.
You’re my lucky charm, my man. All right, Steve. It’s all about you, brother.
.410 versus 12.
Matter fact, you get it with the 12, I’ll let you shoot the .410 just to top that.
Woo, there we go, all right.
That’s what I’m talking about my friend. Well listen, I want to tell you. And I promised earlier in the show that we had a special announcement in this next segment. And so, with that folks, I’ll tell you what. We’re going to head off to the sportsman’s table. We got a great recipe for you this week. But when we come back, actually, we’re going to have Steve’s boss is going to have a very, very good announcement, for not only the youth hunters across the state, but for also some of the adults. And so, I think that’s a very noteworthy thing. And I just can’t thank you enough for hosting us today down here, Steve.
Well thank you for coming. We’re glad to have you.
You bet, man.
Well folks, listen, I want to take time this week to put in a good plug for my folks at Browning. Browning.com, log on, check out a dealer near you. I fired today on the range, because again, when you come down to the range, it’s getting ready for deer season. Or if you’re blessed like we are in the southeast, and in South Carolina, you actually can hut hogs and coyotes year round. So, with that, I’ve got a .308 BAR. It’s an MK3 and the camo pattern version. You saw me with my ATN. You guys have seen that before. This is my day-night sight, which has the 1080i HD video. I use that quite a bit, because, again, sometimes that adds to the TV show perspective. It just adds another dimension to the video that you guys see. So, with that, that’s a great combination. But I also want to show you the BAR MK3. This is something new that Browning just came out with. It is a beautiful gun. I’ve got it in .308 here. As a matter of fact, it just came in. I don’t even have a sight on it yet. But I wanted to take the opportunity to show it to you today and show you the other side. It’s just… It’s the model with great, beautiful wood in it. Some folks don’t like camo. So, I try to utilize both. And with that, again, log on. BAR MK3, you can check that out at Browning as well. And then for shotguns, today, on the show I utilized the 725 .410 sporting model. Which you guys have seen me do, well, I guess, many of the shows that I’ve done over the past couple of years, I’ve shot a lot of quail and upland birds with the .410. 32 inch length. Again, 725 Browning, the best there is. Go and fire one of these on your own, because you can’t regret it. And as well as that, what you also have to check out if you love the 12 gauge version. This is the 725 sporting. It’s ported and back bored. It actually has vented barrels up here. It’s just a great option here, an all around great gun,. Okay, beautiful wood. Again, if you like sporting clays. Whatever you like to do out in the outdoors, Browning has something especially for you. And with that, Browning, the best there is. Log on to Browning.com and find a dealer near you for all of these great products, as well as all their great apparel. And you’ll see me wearing it each and every week on the show.
[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, vegetable and fruits. Make sure your food is South Carolina certified. It’s a matter of taste.
Folks, welcome to this week’s Sportsman’s Table. We’re back here at Deck 383, beautiful Murrell’s Inlet at Wacca Wacha Marina here. Look at this setting behind us, okay. And joining me today is our guest chef, Henry Ford, and he is with Seven Seas Seafood. You want to know certified seafood right here in South Carolina, right here in Murrell’s Inlet. And he’s got a great fish recipe for us today. Henry.
How are you?
Brother, it’s great to see you.
Yes sir, thanks for having me.
I need to get you and your boss there behind reels, huh?
We need to catch some fish.
We try, yes sir.
Well, man, well tell me what we got going on.
Today, we got some fresh, local Wreckfish.
Now, how far out are you guys going to catch these?
You can go anywhere from 50 to 60 miles offshore.
No kidding. So you’re going to the gulf stream?
Yes sir, yeah.
Oh, wow! Now is this pretty much a bottom fish?
It’s a bottom fish, yes sir.
There you go, okay. Low them down, wind them up. I get it
That’s it, that’s it.
All right, man, let me shut up and let’s get cooking.
All right, so I’ve got some of our house blackening seasoning.
We’re just going to coat this on both sides.
Oh, wow, that stuff smells great.
And we make this in house at Seven Seas.
Mmmm, okay. You know you guys, over here on the coast just have such, I don’t know. All the things that you make of certified South Carolina products for all the folks. It’s such a pleasure, okay. And folks don’t really understand it until they come here as tourists or whatever.
That’s it, yes sir.
All right, so we’ve got a little olive oil here, heated up in the pan. And we’re going to get it good and hot. And we’re just going to blacken it for about, maybe three to four minutes on each side.
All right, Henry, now the fish is, man, looking good.
Oh yeah, it’s delicious.
That’s our finished product there.
And we’re just going to sit that on the plate.
Ah, now what’s next? I know you always got stuff next.
Yes sir, we’re going to make a cheese sauce with everything, the oil and everything. So what we’ve got here is some half and half.
Ah, heavy cream, huh?
Yes sir. We’re going to go with some shredded cheddar cheese.
There ain’t a soul that doesn’t like cheese.
No, not at all.
There you go.
All right, and then we’re going to give that a stir around, and it clicking up real good.
Yes sir, we got some of our in house fish stock we make there.
Oh really, wow.
We’ll add a little of that. Seven Seas, we make that in stock.
Okay, here let me see that.
It’s good stuff.
Seafood Market, Murrell’s Inlet, Seven Seas, really good.
You want a shot of it?
No, no, that’s okay. I’ll taste it in the cheese.
Tomatoes, a little color for the tomatoes. Lemon juice.
Squirt of lemon juice.
Yeah, man, add a little sour to it.
Yep, and we’re going just give it another stir. Let it thicken up.
Wreckfish caught at 1,400 feet out in the gulf stream.
Wow, that’s fantastic. And brought all the way back?
All the way back. That’s a haul.
The Seven sea’s at Murrell’s… Now we’ve got what looks like mashed potatoes.
Yep. Got some fresh asparagus. We’re going to add our cheese sauce on top.
This right here we’re going to drizzle that on top like so.
You know, there is not a fool alive that wouldn’t like cheese sauce on fresh fish.
Yep, and mashed potatoes and asparagus. That compliments it very well.
Oh my goodness, yeah.
All right, from there, we’re going to just add a little bit of color. We’ve got some more fresh vegetables, some more tomatoes.
Oh yes, certified.
We’ve got carrots we’re just going to place on there. A little bit of fresh squash there. We’ve got some parsley to, kind of, give it a little bit of color.
Oh, yeah, there you go. Listen.
And I like to get a little fancy sometimes, so we’re going to go back with the cheese and we’re just going to.
Ah, there you go. I call that the trail of tears.
Because, by the time you get done eating, you going to be crying.
Because it’s so good.
Henry, thank you so much, for being our guest chef.
Yes sir, thank you for having me.
At Seven Seas, you guys just keep up being certified South Carolina, okay?
Folks, listen, right from Deck 383 in beautiful Murrell’s Inlet on Wacca Wacha Marina. I’ll tell you what, we’re going to come right back again next week. Certifiedscgrown.com. Log on, check and see what’s fresh on the menu. But we’ll see next week right here 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. Bob Redfern’s Outdoor Magazine is being brought to you today 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.
Well folks, welcome back to this week’s show. I tell you what, I always am amazed at the things that our wildlife department here in South Carolina are able to do for the public of this great state and nationally. And joining me in is a great friend of mind, and a guy I’ve known for a good number of years. He’s now a Major, okay. It’s Billy Downer.
Good to see you.
On your promotion here, and you know it’s always great because you’re one of those key guys within a department that does so much for the hunters and fishermen of our great state. And not only just within the state, but nationally. So, you’ve done it again, okay. You and all the great team. And I just could not leave this week’s show without having you back on here to talk about something that I know you’re really giddy about.
Because it is a great acquisition for Sumpter’s future. Tell all the folks about this beautiful track that we’re looking at here.
Sure, so I am excited, again. Another win for team DNR, for our state. This beautiful track we’re on, about 700 acres, the Love farm that was sold to our state by Michael Love and his family. Very thankful for the opportunity to be able to take this piece of property from them, and continue the work that he and his dad put so much of their heart and soul into. This 700 acre track here in Eastover has waterfowl, dove, deer, and opportunities for our shooting sports. We’re going to have a new skeet field off this way. Our new skeet and trap facility for the state. Eight skeet and trap fields side by side. We’ll launch our youth shooting programs for DNR, for SCTP, for 4-H, for adults across the state to be able to host a large skeet event here. It will be the largest venue in the state. We’re excited about that. But at the same time, we’ve got 400 acres of bottomland hardwood’s back here that will continue our take one, make one, program. Taking young people… And again this is the heart of where Michael was. Taking young people on their first hunt. First deer hunt. And this is going to be a great opportunity for that down there. And then the waterfowl ponds will be added to our draw system here in the state. So the public will get to enjoy that. And then the dove field here will be expanded to be a 60 to 80 acre dove field for the public to enjoy as well. In an area of the state we don’t have a public dove field. So again, a win-win for everybody. We’re excited about it.
Well, you know Billy, again, you guys do so much. Not just again for South Carolina, but you’re probably, I would consider, and I’m biased, okay but the premier wildlife agency in this country because of the things that you do. And not only for our young hunters in the youth, but fishermen, youth fishing programs. Everything that you guys do, archery, I mean all of it. You guys have the premier heart of all of the residents of this great state and the public. And it’s just, my hats off to you guys.
I can’t wait to come back and showcase some of these kids. See the smiling faces, not only on the instructors, okay, and handled by the specific division that we’ve showcased today on this show, over at the range. Just all of the folks who come together at South Carolina Department of Natural Resources to make great things like this happen.
True team, and we’re excited about it here at DNR, for this. This is going to be a great opportunity for everybody.
Well, I got to have the opportunity to come back and I know we will, and I appreciate it. And that is our show for this week folks. Beautiful facility down here by the South Carolina Department of Natural Resources. Great folks. Our public employees doing great things for the hunters and the fishermen of our beautiful state here in South Carolina. Join me again next on another great episode. As I always like to say, the outdoors are my passion. I want it to be your’s too. We’ll see you right back here again next week on another episode.
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.
[Announcer] On this weeks Bob Redfern’s Outdoor Magazine. Bob heads to Florida 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 will be discussing Berkley’s new PowerBaits. And on this week’s Sportsman’s Table, we feature a low country boil that you can make for a crowd or just for two. It’s a full packed show of this weeks Bob Redfern’s Outdoor Magazine. And it all starts, right now.
Well folks listen it’s early morning, it’s North Florida Bienville Plantation. And I’ve got a special guest and guide with me today. Ron Ryals, is one of these local guides down here at Bienville. He’s about 20 minutes away. He lives not far out of Lake City. But he has blessed us this morning with this beautiful sky and Ron, I wanna thank you man.
For hosting the show. And just you know I have to ask ya, when you come to Bienville to fish with you guys, you guys have got 27 opportunities of lakes around here, okay?
Yes sir we do.
That that just are and they’re all different.
[Ron] They are, yeah.
[Bob] And you know of the things, too, that I want you to tell all of our viewers out there today is it don’t matter if you’re novice, you’re a skilled bass fisherman, okay? You guys do ’em all.
[Ron] Yeah, that’s for sure. We got different lakes that have different fishing structures, different environments completely where they’ve been mined and all and they’ve been reclaimed. We do a lot of the fishing for people that fish one time a year, it works out great ’cause we can go in different places for their skill level, honestly. We’ve got some lakes that have a lot of numbers of fish. We’ve got some lakes that have just a bigger quality of fish in some of ’em, and it works out great for what we have.
Well and the other thing, too, is folks can stay on site, okay?
[Bob] The beautiful cabins that are here.
[Ron] Yes, Sir.
[Ron] We’ve got the five cabins that have five separate rooms, five separate bathrooms, and then a living area in those. So it’s all inclusive. You can come right here, stay on the property, and never leave. We’ve got a chef that does the stuff at lodge for meals and everything, got a pro shop for tackle, and everything’s right here.
Well, thank you man for having us. I tell you what and folks with that, the next thing you’re gonna see us doing is bringing in some big bass, okay? How about it Ron, you ready?
All right man.
There’s another one.
You got him.
That’s a little better.
Yeah, man. All right, get it, get it, yeah man.
That’ll work. Get ’em, get ’em, Ron. Get in boat.
Fun on this little spinner huh?
Come back over here little guy. Oh I guess we can go to this side.
Which way you wanna go?
Here let me dip him out for you. Hey boy, I got my unique
I don’t know that he’s quite ready to come in here with this light line.
That’s okay Yeah there it comes. There it comes. All right maybe we can him over here for everyone to look at.
Oh yeah, come on.
He’s tough this morning. Yeah man he swallowed that thing.
Yup, yes sir he did. Yeah that’ll work. Okay all right need some pliers. Oh yeah, he definitely ate it.
Yeah he did.
Well okay we got, there we go I’m telling ya folks this is the general this morning huh? One of the fusion weedless, right there Look at that
That’s a good start!
Nice man. Okay. Pulling on the general
Man I’ll give him the salute when he gets in here. Well at least that’s better than the last one. I tell you what they are absolutely
They are mashing that thing.
We’re not getting a lot of bites but the ones that are biting are sure small ones.
I’m telling you. Yeah. You know the thing is I have to confess I swapped colors on you.
Oh! Now the truth comes out. Oh I see how this works out.
I went with the purple. The purple general, right there huh? Okay well he’s a little bigger but that’s okay. We’ll take him though.
We will take him, we’ll take everyone we get.
You know what? I’ll tell you what the thing about is that they are absolutely just swallowing that thing.
Yeah, that’s it I mean yeah. We’re setting the hook as quick as we can.
I’m telling you.
Having to get it out the back of the mouth for sure.
Wow okay awesome. Purple it is!
Being sneaky on me
I know but you told me just to you know try a little bit of this and a little bit of that.
I did I did
I’m just following the advice of my guide. That’s all I’ve been doing.
All right, they’re being a little finicky this morning. But that’s what you gotta do sometimes.
Change up on ’em.
Okay, well Ron I have to ask you okay is you know, I know that you are an avid fisherman. Okay you’ve been guiding for what over 20 years?
Okay you have to tell me a little bit about of course, the accident here as far as what happened I mean as it wasn’t really an accident but
In a way it probably was.
Well tell all the folks out there I mean obviously you’re paralyzed from the waist down but that does not keep you from doing this. From driving a truck, from driving a boat guiding you know it’s remarkable.
I try not to let it slow me down a whole lot. It’s I appreciate you saying that. After complications with open heart surgery When I was very young, five years old I ended up being paralyzed after that. So you know it happened at five so I never really knew a whole lot of difference.
So I just kinda tried to adapt to it best I could and you know, go and have fun and catch some fish.
[Bob] Well you know you fished a tournament series tell everybody about that, ’cause again it’s just remarkable and it’s not that I’m astonished that folks with handicaps, that have issues it’s not that. You overcome you adapt you have a normal life you’re married I mean it’s just awesome.
Well I appreciate that.
And I tell you you’re a great guy to spend the day with in the boat okay? I mean gosh what more can I say? Tell everybody about the tournament trail that you fished.
Thank you for saying all that. I fished the Bassmaster Eastern Opens and traveled pretty much the east coast. We go as far as New York and we fish four tournaments a year and sometimes they’ve changed it up and had a championship tournament on top of that and hopefully one day qualify for the Bassmaster Classic and maybe the elite series at one point.
[Ron] Hopefully that’s in you know in the long run and that’s the goal and you know whether I you know whether I am able to fish the elite series or not, just to qualify for it is a pretty big accomplishment.
Well I mean, gosh you’re currently 60 out of 300
Well that’s not bad
That’s not to bad, I mean with some of the best fishermen in the country.
[Bob] Well exactly Bo, that’s what I’m talking about give me five right there. Well folks I tell you what you got to log on to Bob’s top 16 on our website at www.bobredfern.com click on Bienville Plantation. You wanna fish with this guy? I tell you what, you won’t regret it. Now I got to catch some more okay? There’s got to be another big one out here.
Oh yeah there’s more.
We both kind of lost them at the boat this morning. But that’s okay.
We have, we have lot a couple fish.
Let me try this purple general again okay? Salute!
[Announcer] Coming up we head to the pure fishing tackle shop with guest Kevin Malone from Berkley Fishing to introduce you to some new Berkley PowerBaits that should help you catch more fish. Bob Redfern’s Outdoor Magazine is being brought to you today by the South Carolina Department of Natural Resources. Life’s just better outdoors! By Berkley, catch more fish with Berkly fishing products. 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.
Well folks we’re going to have more on the show this week, but joining me now with out tackle shop update this week is Kevin Malone, the product brand manager at Berkley and pure fishing. And we’re going to be talking some Berkley PowerBaits this week okay. If you fish and don’t have Berkley PowerBaits in your tackle box you need to pay attention and get some. Okay, I’m all about this MaxScent stuff. Talk to me about the importance of all of these baits.
Yeah so PowerBait MaxScent is relatively new to our PowerBait family. Everybody knows and loves PowerBait but as the name indicates it’s a sort of amped up version of it. You know with PowerBait it’s all about the taste but the MaxScent version actually excretes scent out and into the water column. So you get that added benefit of a larger range of attraction to the fish and we’ve actually quantified in our lab and in the field that this actually catches 45% more fish than original PowerBait so take what you thought was good about PowerBait and this is an even better version. Similar to Gulp with the scent excretion water column. The good thing about this stuff though is if you’re moving a lot, doesn’t dry out on the hook. You know you’ve got a lot of great key shapes here today.
[Bob] Well I tell you it’s even 45% on the packet so it’s got to be good. So you’ve got some really some great options here okay. I mean we’ve got craws, I mean we’ve got I’m just telling you kingtails. I mean you’ve pretty much got it all covered with all of the different varieties in the plastics.
Yeah we’ve got a full range of sizes from bigger worm profiles and creature baits to drop shot baits and it’s really a full assortment and probably my favorite and the most popular is The General. So our stick bait, it’s got the right action it’s got the perfect action but you’ve got that added benefit of that scent.
[Bob] And it’s just one thing when you’re throwing this it’s just a heavier plastic and for me, I reduce down the weight I use because I don’t need it.
Yeah, casts super well because of how we gotta get it to fall right to your point it is a little bit heavier and really great casting it’s all plastic as well.
Kevin, you guys never cease to amaze me at Berkley and Pure Fishing okay. Thank you well I tell you what, bringing all this great stuff in. And folks listen, if you wanna know more about all these great Berkley products log on to www.berkley-fishing.com see for yourself okay? And next week we’ll probably have Kevin back here again on the show, to talk about some more great fishing products.
[Announcer] Stay tuned after a commercial break. We head to the Sportsman’s Table for a South Carolina certified low country boil recipe. And later in the show, we go back to Florida. For some more exciting bass fishing.
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 weeks Sportsman’s Table folks. We’re on the beautiful Waccamaw River here at Deck 383, tell you what we’ve got another great recipe for you this week and my guest chef is Carol Penagos she is a sous chef for Strand Catering right here in Myrtle Beach. Carol, welcome okay?
Thank you, nice to meet you.
Now listen, there’s a lot of folks who love what you’re gonna cook for us today. Tell me a little bit about it.
We’re gonna do a crab boil but we’re gonna do it for two. Typically a crab boil is done for a large quantity of people and that’s what’s great about it, you can get a lot of food out and for a large crowd.
I see mussels, I see shrimp
Little net clams
Some local sausage, there’s corn the shrimp from McClellanville.
There you go.
So and out corn duds came from a farm freeze.
And out little potatoes that were just picked the other day as well.
And you’re gonna let me help put in the stuff?
I am. I’m gonna teach you how to do this.
Oh my gosh! Okay so what first?
We’re gonna start with, I’m gonna want you to start with this butter because we want to make sure this broth has a lot of aromatics and flavors to it.
All right there goes the butter.
Now add your garlic
Oh wow okay.
And now your onion.
Look at this!
A cup of onion.
Redford’s cooking. Oh man!
And add your celery.
You’re just gonna give that a little stir round.
Yeah yeah yeah.
Now do you want all this butter to melt?
Yes you want everything to kind of melt together and the once you have your onions about halfway translucent.
You will add your crab boil seasoning to that.
Oh I gotcha.
Then you add your water, so that you’re not diluting your flavors.
Great, well you know I really like your idea because it’s for two okay?
Cause normally it’s a pot this big a round.
Then you gotta dump it all the paper out and all that other stuff. No not this, okay we’re there.
Okay so you can go ahead and about a half a cup.
I’ll say when. When.
Okay there we go.
There you go.
And what is that seasoning?
This is a great seasoning you can get from your Seven Seas in Murrells Inlet.
The have a house crab boil seasoning.
There you go certified SC.
It’s amazing. And then you’re gonna go ahead and squeeze two lemons in there.
Oh my goodness. Okay.
And the chef’s trick is if you use a strainer you won’t get those lemon seeds in there.
Wow that’s awesome. Okay you know folks listen, I always try to do the eating but not today. Carol’s got me working.
That’s right. All right now you’re gonna open up your can of New South Beer, this is brewed locally here in Myrtle Beach.
Now we gotta do this with care. Carefully. All right there you go.
Now the reason I like using this beer is that it comes, it’s brewed with coriander and spices and also has a zest of orange in it. So it pairs really well when you’re cooking with seafood or shrimp or anything like that.
And that’s right here in Myrtle Beach?
Right here in Myrtle Beach.
Okay there you go. Now don’t, how much?
The whole can.
Oh really? Okay.
There’s the sound your looking for so.
I’ll have to stand back cause the fumes are I wanna finish this segment. Okay, there we go all right.
So the fact that your smelling is good Make sure you give it a good stir together.
All right, now you can go ahead and add your water. Two quartz of water.
The whole thing?
Okay thank goodness you already got it measured out.
Just wanna make sure you have enough water to keep all the items covered as their cooking.
If you notice that things start to– that the waterline starts to dip below your vegetables or your seafood add a little more water to as well.
Oh wow! That’s easy okay got it.
All right now first thing you wanna start with is your little potatoes.
About 10 to 12 of them.
Okay got that.
Then you let that cook for about 20 minutes you want all this to simmer together at a medium high heat and just kinda work and incorporate together your potatoes are gonna cook the longest.
Next your gonna add your onions, your corn and your sausage.
Fresh local sausage.
Oh the corn looks great.
And we chose a hot kind just because we like a little flavor and an extra spice in there.
Oh yeah got it.
Two links of sausage cut up into fours.
Okay. Now any sausage will do?
Any sausage will do.
That looked like an andouille of some sort?
It was an andouille but you can use if you like kielbasa you can use that as well it doesn’t matter what your preference is.
Now your gonna let that cook for about another five to eight minutes to make sure that your corn is cooked thoroughly.
Man it smells great.
Then you will add your clams and
Just put ’em all in there?
Just dump ’em all in there.
And those are going to cook for eight to 10 minutes or until you see them open.
Once they open you know they’re cooked.
They’re playing peekaboo with me.
Here we go.
So after that’s cooked it’s been 10 minutes and you see your clams are open go ahead and throw your shrimp in. Now you want to be tasting this as you go along to make sure that you’re flavors still right you have a lot of seasoning it’s spice and salt in the water.
Okay I gotcha, I’ll do the right thing here okay?
Everyone’s a fan of taste testing that’s for sure.
Oh that tastes great. Yeah it’s awesome.
There you go good. Add your shrimp in and go ahead and turn your heat off.
And you wanna let this sit and incorporate together after it’s been simmering for a good 10 minutes and the you can strain it.
So onto the shrimp they’re just gonna turn kind of pink?
Oh wow. But not too tough.
No not too tough, that’s why if you turn the heat off you won’t over cook them but they’ll still incorporate the flavor that you’re looking for.
Listen, that’s awesome thank you.
You’re welcome. And then the last step is you would strain it
And then you could serve it into your bowls for two.
And here we have it, fresh low country boil right there.
Look at that folks, I’m telling you right here low country boil Deck 383 on the Waccamaw River. Join us again right back here next week. For another great episode on The Sportsman’s Table. We’ll see you then.
[Announcer] To find out more information on food that’s fresher and tastier go online at www.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 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 Caroling Embroidery and Screenprinting. And by the Waccawache Marina and Deck 383. Located on the Waccamaw River in Murrells Inlet South Carolina.
[Ron] There’s a bite.
All right get him Bo, get him. What did he pick that thing up in the middle?
[Ron] Yes he did. Right in the middle of that cut.
Oh my gosh that’s awesome.
[Ron] Feels like a little better fishing than the last one I caught.
Oh there you go.
[Ron] That last one.
That’s what I’m talking about. Give him over here and I’ll dip him up for you.
[Ron] Yeah all right.
Ooh I’ll put mine down.
Oh their strong out here.
I’m telling you.
That’s how these fish fight.
Let me get mine out the way.
He doesn’t want to come see us does he?
No he don’t does he? And we caught him on a general. Oh yeah, there we go yeah man. I tell you, uh-oh boo.
Did he break my line?
Bo he broke your line man.
Probably should of retied that.
Oh my goodness. Wow!
Bo there ain’t nothing I can do about this one.
I think we got ‘im.
But we got to see ‘im anyway.
Yeah we got to see ‘im. Okay all right it’s all right.
It happens. That’s that’s that’s–
But you know in the tournament man, in the tournament you gotta make sure you get ‘im in the line well.
I’d be crying right now.
I know you would be, I know you would be. Yep it’s on the black general. If he’ll just take it, Ill get him over here. Yep there he goes.
Oh that sounded good.
Yeah he’s and he’s a small one that’s okay.
It sounded good anyway.
Yeah well, I just kind of look at him man. I tell you they are absolutely inhaling that thing. Yeah, wow.
[Ron] They are liking the general for sure.
They are liking the general.
[Ron] It’s gotta be all that scent that they put on ’em.
It has to be, they are just absolutely inhaling that thing wow. All right I had to switch up to the black. He ain’t very big but that’s okay I’ll take it. Get in there. All right man, where that one was there had to be a bigger one, there just ain’t one. And the general, fish on. Well Ron I tell what man, I have enjoyed fishing with you my friend.
I have too.
It has been a pleasure.
It has been a fun day, I have enjoyed fishing with you.
I’m just glad we caught up with one another off your turtle trail.
It’s kind of a crazy schedule we’ve kind of both got crazy schedules going don’t we?
Well listen I’ll tell you what, I will always have time for fishing.
Yes sir, me too.
And I know you will as well.
And folks listen I hope you’ve enjoyed our show from beautiful sunny Florida down here with Ron Ryals at Bienville Plantation. Again logon to Bob’s Top 16 on www.bobredfern.com and go to Bienville Plantation and you can come fishing with this young man right here and I’ll tell you what he’ll put you on fish just like we’ve had a great day today. I’ll tell you what it’s been the PowerBait General my friend!
It has been the general often did it for us.
Salute! Yeah well listen I’m gonna try and continue I know the folks have gotta go but I gotta continue to try and fish with this with the chappo okay? cause I’m telling you– Cause I’m going to keep throwing the general Yeah down the road, you know the chappo is going to be the ticket okay?
Yes it is.
Well listen I appreciate it very much thank you so much and folks as I always like to say each and every week, the outdoors are my passion and I want it to be yours too. We’ll see you right back here again next week. On another episode of Bob Redford’s Outdoor Magazine. Keep fishing Bo, I’m gonna keep wishing. Throw it on out there.
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.
[Bob Redfern] Welcome to our show this week, folks. We’re back down in Georgetown, South Carolina doin’ some hot, summertime redfishin’ with an old military friend of mine, Jack Smith. And Jack used to… Well, we used to hang out a little bit at Fort Campbell, Kentucky when I was with the 101st Airborne. Jack, retired now. He lives in Georgetown, South Carolina and is a big red fisherman. He caught the disease, and so we’re gonna have him on our show today. But, I also asked a special friend of mine, Kevin Malone with Pure Fishing, to come in and talk to us about what, well, Berkley has got on tap. We’ve got some new Gulp! baits. Some of the things we’re usin’ on today’s show and Kevin’s gonna come in and gonna to talk to us about those items. And on the Sportsman’s Table, you got a lot of sports coming up: Football, basketball, all kinds of things, and I know you do a lot of tailgatin’. We’ve got a special rib sandwich for ya on the Sportsman’s Table this week. Action-packed show, lots of things going on. We’re glad you decided to come in and see us. Right here on Bob Redfern’s Outdoor Magazine. Yeah, it’s just been a great day. We shot this hog. Look at that, wow, let me hold that thing.
So folks, welcome back to our show. With me now, is Kevin Malone. He is the Berkley product brand manager at Pure Fishing. And, well I tell you what, he’s brought in some great products to show and some that we even gonna show you today that Jack and I were using on the show today to catch some of these redfish. Kevin, it’s a pleasure to have you, man.
Yeah, it’s good to see ya.
It’s been a while, bud.
It’s been a little while.
I gotta get you behind the rod and reel.
I know, I’m missin’ the whole Georgetown redfishin’ deal. That was a lot of fun last time we did it.
Well, we’re gonna go again,
But, tell me a little bit about what we’re gonna expect to see today and what you’ve brought with ya real quick.
Yeah, so I brought some new editions to our Fusion 19 line-up of terminal tackle. So some of the new gig heads that you’re using along with some of our new Gulp! products and colors, which we all know, and how effective Gulp! is in salt water.
Well, I tell ya what, I know that it’s been tough to get you anywhere, okay. ‘Cause you’re a brand new dad, again congratulations, okay, to you and the misses on that. Well folks, listen. Well, before I get him to talk about all these great products we’re usin’ on the show, let’s head on down to Georgetown and take a look at Jack and I doing a little bit of redfishin’, okay. And was it hot.
[Jack] Go get ’em. That is a toad.
[Bob] He’s comin’ right at us now.
[Bob] You still got him?
[Jack] Oh yeah.
[Bob] All right.
[Jack] He isn’t goin’ anywhere. He inhaled that crab.
Folks, we are in Georgetown, South Carolina. And I’ve got an old, dear friend here by the name of Jack Smith. Jack has agreed to take us down here, a little bit of redfishin’. He and this… I’ll tell ya, the redfishin’ business is… you’ve got the bug, man.
[Jack] I’ve got it bad.
[Bob] You do.
[Jack] I’m an old Kentucky lake bass fisherman.
[Jack] And I’m hooked on this stuff.
[Bob] Wow. That’s a nice first catch red right there. Wow.
[Jack] Oh yeah.
[Bob] You need help? You got him?
[Jack] I think we got him.
[Bob] All right, man, get him up here.
[Jack] Oh, he’s got several spots.
[Bob] Oh, he does.
[Jack] And he’s right in the slot.
He’d be a…
[Bob] Oh yeah.
perfect fish for a tournament.
Now folks, Jack fishes the IFA tournament series here. Matter of fact, he’s been doing that for a couple a years. Got a regular partner, so I’ve asked him just to put us on a few fish. It’s been a while since we’ve been to Georgetown. Beautiful place to come. Great destination. And, if you got a good guide, and you got a guide that knows what he’s doing’… Man… Uh oh.
[Jack] Sorry. Sorry.
Get him. Get him in. It’s got you all excited. Now, there you go.
I love catchin’ these things.
Man, oh yeah.
I’m tellin’ ya, for a guy that is a bass fisherman, okay.
Bud, that’s awesome right there, man.
[Jack] Oh yeah, that’s a fine… That’s a good fish.
Mm-hmm. Is that tournament worthy fish?
[Jack] Oh yeah. Look at him pull that drag.
[Bob] Oh yeah, yeah.
[Jack] He’s definitely in the slot. All right. Well, I say, “Here he comes”, and then he takes off the other direction.
[Bob] I know, man.
[Jack] He takes the drag. That’s the way these redfish work. That’s why I’m so hooked on them,
[Bob] Oh yeah. There ya go, man.
[Jack] A good keeper.
[Bob] Well, I tell ya what, I have to have an excuse. I threw right back in that same spot.
[Jack] That’ll work.
[Bob] That you came out of.
[Jack] A lot of times there’s two or three of ’em there.
[Bob] And I missed. I missed him.
[Jack] Oh, did ya?
[Bob] I did.
[Bob] On that Gulp! Berkley Jerk Shad.
[Bob] Nice fish, man. Nice fish.
[Jack] And this is the, this is another Gulp! It’s the Minnow.
[Jack] The little Pogy Minnow.
[Bob] Come on, get that thing again. There he is.
[Jack] Got ‘im?
[Bob] I do, not sure how big he is but…
[Jack] You gonna find out how big he is real quick.
[Bob] Look at that.
[Jack] Great one. Yeah, man.
[Jack] Look at him go.
[Bob] Yeah. Come on up here.
[Jack] That’s the biggest one yet I think, Bob.
[Bob] Nah, I don’t think so, you’re being too gracious. You’re being too gracious.
Can I help ya?
Nah, man I just want to let all the folks out there see, the redfish in Georgetown man, I’m tellin’ ya. That’s another good slot fish.
[Jack] Yes, sir.
[Bob] Oh wow. We do pretty good if we were tournament fishing today, brother. That’s what I’m talking about. Mm. Folks, Jack Smith. I tell ya what, I have to tell the story about, oh, gosh, I guess it was probably the winter of 1987, ?
Uh, this guy was an Apache helicopter pilot for the 101st Airborne second 17th…
Cobra! I’m sorry, gosh I keep thinking Apaches.
It’s all right, that’s all right.
But um, and I was a battalion operations officer for an Iftar battalion 4187 and Jack provided air cover support with Cobras for us and gosh, you know…
Been friends ever since.
Well, we had been and I talked to you on the phone but ya know it’s been since 1987, how many years is that?
Yeah, too many.
Forty some years ago, look at that, man.
Beautiful. little red fish right there. All right, Georgetown,
Gotta be more where that came from. Well, you know, Kevin I’ll tell you what, I love redfishin’, okay, the summertime, yeah it’s hot but redfishin’ just, I don’t know, it’s just exciting out there but all of these great Gulp! products and all this stuff from Berkley is just absolutely on target today on our show. Okay, and I tell ya what folks, when we come back, we’re gonna have Kevin talk about each one of these things that I’m using on today’s show. So stay tuned, when we come back, it’s all about Kevin and Berkley.
[Announcer] Bob Redfern’s Outdoor Magazine, is being brought to you today by, The South Carolina Department of Natural Resources, life’s just better outdoors. By Berkley, catch more fish with Berkley fishing products. 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.
Welcome back, folks. As promised, joining me is Kevin Malone, he is the product brand manager at Berkley for Pure Fishing and I tell ya what, this young guy, it’s been a while since he’s been on our show and so that’s why I wanted to have him as part of this show this week, to talk about these great products from Berkley and especially the Gulp! and the gig heads. Kevin, bud, I tell ya what though, you always never cease to amaze me, okay. I just, let’s talk, let’s start with the gig heads, let’s talk about those ’cause they’re new from Fusion here at Berkley, let’s talk about those.
Yeah, so a couple years back in 2015 we launched new range of Terminal Tackle and Berkley called Fusion 19 which is uh, really our take at some key pieces of terminal tackle. So you know, at Berkley we make a serious effort to make sure that it’s the right stuff and has the right performance, and that’s really what Fusion 19 is about. We’ve got a couple new additions, that you guys were using in today’s show, the new Swing Head um, you know this is a really neat design in that you get a really wide range of motion with the swivel in between the weight and the hook. But what’s really important is the hook, you know that’s one of your most important connection points between you and the fish, and these Fusion 19 hooks on the Swing Head have a needle point design so they’re super sharp, they maintain their points really well and they have a slick set coding, which is what we put on this hook that actually helps it penetrate the fishes mouth easier so you get a ton of action out of this head, you’ve got a super sharp high quality hook and just a really great value. The other piece of this key is this little keeper, it’s a lead-free swinging keeper that help hold your plastic on there, you know a lot of other similar type gig heads like this, you just slide out the shank of the hook and it has a tendency to pull down so, we put this little keeper on here to really help keep your plastic straight and in place.
Well, I tell ya what, you know with the Jerk Bait here, that we have is, I mean, it goes on there very well okay, and I just, it’s just that added action.
As apposed to more what I call the normal gig head.
Okay. Which is more of a kind of a static.
And there’s not much, its just an up and down and then of course the tail.
So I think you guys have hit the nail on the head with that one.
Yeah, that’s a really awesome gig head and to your point, it gives a lot of extra action that you don’t get in maybe a traditional straight gig head.
Well let’s talk about some of the others now, you know, again for trout and even redfish, on a quart unit here like we were using today, these crabs are… I just had no idea.
Yeah, yeah, I mean it’s super lifelike in terms of it’s overall shape, you know redfish obviously eat a lot of crabs throughout the year and so that, in combination with the special formula that is Gulp!, makes it really irresistible to those big redfish.
Okay now, we’re gonna have to take it back just a little bit, okay? Let’s reintroduce to a lot of folks out there, who may not be familiar with Gulp!, okay. You know, a lot of guys use live bait, they’ll use shrimp, they’ll use gut and uh, mollet and all kinds of things when they’re actually fishing in the saltwater. If you don’t have Gulp! on board the boat man, I think you’re missing the boat.
[Kevin] Yeah, absolutely. I would say Gulp! you know, and a lot of people and particularly in saltwater consider Gulp! to be the best alternative to live bait and the reason for that is the scent. There’s a lot of other baits out there that claim to have scent but nobody understands scent like Berkley does and we introduced Gulp! you know, some years ago and it made its place into a lot of saltwater boats over time, but what it comes down to is the scent so we’ve got the traditional shapes, some night shapes, like the crab but the material and the scent that we put into that product is what drives the fish crazy, it’s probably the only soft classic in the world that you can deadstick and fish will eat it off the bottom just like live bait, so it’s the proprietary material, it’s the proprietary scent package that we put in it, and it actually distributes scent out into the water column, so you’re not only playing on the fish’s sense of sight, with the shape and action but you’re actually bringing them to the bait with that scent.
Well and the packaging is kinda key too. Let’s talk, I mean it’s already in the scent, you can buy it that way, okay, for multiples and of course the variances there, it’s still, there’s a lot of scent in the bags, if that’s how you wanna do it. You also, and tell folks how, all of the Berkley products, tell ’em how they can go about there and look at ’em, okay and well, basically before they go into the store to buy ’em because you guys just got so much of this stuff out there. It’s just awesome.
[Kevin] Yeah, we’ve launched a ton of product over the last two to three years and the best place to look at it is on BerkleyFishing.com, we’ve got every size and shape and color you can imagine out there and there’s a lot of good resources out there as well so…
Okay, well I’m gonna have you back cuz we’re not done yet, okay. Beau, I tell you what, man, I gotta ask ya, how’s it feel to be a new dad?
Oh, it’s awesome. It’s the best feeling in the world, there’s nothing better than catching fish, I thought that was the best feeling in the world but coming home to a little baby is uh, it tops it by a mile, so it’s a lot of fun.
And I bet you already got him his fishing rod out, okay?
Oh yeah, we’re ready to go.
There ya go. All right well folks, listen, stay tuned, when we come back, we’re gonna have a great recipe on this weeks Sportman’s Table, Rib Sandwiches, okay? South Carolina certified pork, you gotta stay tuned for this one. We’ll be right back.
[Announcer] 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 to this addition of the Sportsman’s Table, this week folks, joining me is Ed Drombroski, he is with Lee’s Farm, here in Murrells Inlet, South Carolina and we’re filming from Deck 383 Restaurant, just down the road from Lee’s Farm. Ed, it’s always a pleasure, man.
What kinda, I tell you what, you never cease to amaze me, man, you got a rack of ribs here…
[Bob] What do we got goin’ on?
Well, what we’re gonna do today is, we smoke uh, meats on the weekends at the market, we have a big smoker there, I love doing smoking. I’ve been doing it for 25 years. What we’re gonna do today is, I’m gonna do a boneless rib sandwich.
Okay? And what we’re gonna do is just start that off, let’s get our, I’m gonna make a sauce for it too, I’m gonna make a syrup and bacon and bourbon sauce to put on top of it, the sandwich.
Oh, wow, sounds great.
But we’re going to take some sliced up bacon,
throw that in there… Get that rolling.
[Bob] Now you’re using pecan oil or just regular olive oil?
[Ed] I’m using pecan oil, high heat and I love the flavor, the nutty flavor of it, obviously use whatever you need, cause some people have those allergies.
[Bob] I gotcha.
[Ed] Let that get going, we’re also gonna throw in some diced up onions in there, we’re gonna let that reduce down and want that to uh, render all the fats, so that’s going to take a little time. In the meantime, we’re gonna work on our, getting our rib ready and I’m gonna show ya how we’re gonna do that. We’re going to take your rib, look at that beautiful rib,
Oh my goodness.
all that meat on there, all that marbling in there, very tender already.
[Ed] What you wanna do is you wanna take this silver skin off. Easiest way to do that is to grab yourself a towel, cut yourself the end, grab ahold of it, and tear it off.
[Bob] Oh, wow, okay.
[Ed] Just like that.
[Bob] Wow, look at that.
[Ed] Okay? That’s that chewy part that everybody has on the rib, you don’t wanna have that on there.
[Ed] Okay? So after that we’re gonna do is rub it, any type of barbeque rub… This is stuff we make here at the market here and its got brown sugar, its got some chili powder, its got, I put a little Old Spice in mine,
I like that.
A little bit of orange, dried orange peel, it’s a really nice for pork and chicken. All right, so now that you can see how the fat rendered out, and see how crispy that bacon is,
And translucent that is, now we’re gonna finish off the sauce.
[Ed] K? What we’re gonna do is take a little bit of smoked chipotle chilis, put them in there.
[Bob] Right, mmm.
[Ed] Okay, I’m gonna put a little bit of balsamic vinegar, give it that acidic flavor. You can use maple syrup, I’m using black walnut syrup that we sell at the market.
Oh, at the market.
Again, I like that nutty flavor.
[Bob] Oh yeah, yeah.
Um, some people don’t like it but I love that nutty flavor. Okay, mix that around a little bit, and you can let this cook for ya know, about five minutes or so.
What you’re gonna do is, you’re gonna take your favorite whiskey or bourbon, you gotta put that in the sauce.
[Bob] There ya go.
So that’s that, put that there. Okay, now from here you’re gonna let her cook for another about ten minutes or so to you know, to render down and reduce a little bit, and that’ll be your finished sauce, on top a your ribs. Put that up there like that.
[Ed] Mm, look how nice that looks.
[Bob] Oh, my goodness, fresh bread…
[Ed] Yep, you do this for a party like this, this long thing.
[Bob] Yeah, fresh ribs…
[Ed] Absolutely. Now we’re gonna take the sauce…
[Bob] I’ll get this out the way for ya.
We’re gonna take this sauce, we’re gonna put this on top. All those flavors…
[Bob] Oh, my goodness.
[Ed] K? Yeah, some people put barbeque sauce on top a the ribs, I’m not a lover of that, I like to do it with, I like to taste meat.
[Ed] I love tasting that meat. So that’s what we’re gonna do there and now I’m gonna finish it off with a little bit of parsley, okay?
[Bob] Wow, wow, wow, wow Goodness.
All right and now we’re ready to plate it.
Whew, wow! Let’s set that right there. That is wonderful.
Look at that, that’s beautiful, isn’t it?
So now what we’re gonna do, is we’re gonna, we make all our salads at the market.
Okay. So we’re gonna get a little potato salad cause you gotta have potato salad at a barbecue, when you havin’ ribs. We’re gonna do a little bit of our macaroni salad.
[Ed] Okay. And then were gonna cut this up.
[Bob] Mmm-mmm-mmm Oh, my goodness, look at that. Wow.
[Ed] Look at that.
[Ed] Okay. I’mma plate it there.
[Bob] Nobodies going away hungry on this Sportsman’s Table.
[Ed] No, not at all. Another one, there ya go.
[Bob] There ya go.
[Ed] And there ya have it, rib sandwich.
There ya go. Ed, it’s always a pleasure,
Thank you very much.
Thank you so much.
And folks, as we always like to say “Buy and eat local” certifiedscgrown.com, log on and see what’s fresh on the menu. Not only across the great state of South Carolina but at Deck 383 Restaurant, right here in Murrells Inlet. We’ll be back here again next week, on another great recipe, on The Sportsman’s Table.
[Announcer] 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.
[Announcer] Bob Redfern’s Outdoor Magazine, is being brought to you today 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.
[Jack] Another good fish, oh, that’s uh, he may be a bigger one.
Okay, that may be the biggest one of the day.
Another good slot fish.
We’ll take ‘im.
It’s too bad we’re not tournament fishing today.
[Jack] We’re catching ’em, that’s for sure.
I’m tellin’ ya, it’s awesome, yeah, hmm. Oh, yeah.
[Jack] Here he comes, here he comes.
[Bob] Oh, yeah.
[Jack] Oh, yeah that’s a good one.
[Bob] Nicely done, my friend.
He’s still fresh.
[Bob] Yeah, he is, this tide’s going out and they’re coming out.
That’s right, they’ll get back in that grass and feed on those little crabs. Whoa, I’m sorry fish. He’s still good and live.
[Bob] Yes, he is.
And they feed on those little crabs and then they have to come out and that’s when we can catch ’em.
[Bob] Yeah, oh yeah.
It’s so hard to catch them back in that grass. But golly they’re so pretty, too.
[Bob] They are beautiful fish, I can tell ya.
[Jack] Gold and copper and everything.
[Bob] Now I know why you moved to Georgetown.
[Jack] Yes, sir.
Well folks, listen, I’ve convinced him to bring the whole box cause there’s some great products that we didn’t even touch on today, and you know Kevin, I tell ya what, I gotta get you back down to Georgetown, I gotta get you on a boat, okay?
You haven’t even been on our new Ranger boat, okay?
I haven’t, I hear it’s nice.
And whose fault is that? That’s mine.
Well look, you’ve got some great new products, okay, that are coming out, we’ve had ’em on today’s show but you’ve got a whole box of stuff here, okay. Gotta tease these folks with some of this stuff.
So we’ve gotta ton of stuff here today, we’re launching a lot of new Gulp! shapes and colors this year, another one that we’re pretty excited about in the box of goodies is the Crazy Legs Jerk Shad, so it’s that same traditional jerk shad shape that everybody loves and I think you guys were using as well but it’s got some added action with some crazy legs tails on it.
So we’ve got some popular colors and new penny, and white and chartreuse but I’ve also got some other stuff in here that’s coming in the future. We’ve got a lot of great new products in the pipeline for Gulp!
I’mma just dig down in there, man. What else we got down in here, looky here, oh my gosh, wow, man there is all kind… Look at all this stuff, oh my gosh, well, I tell ya what, oh, man more gig heads, look at that, oh mmm
A lot to come, Bob.
I am, ah, gosh I tell ya, well listen, I really appreciate you joining me today and folks, the next time your gonna see this guy, he’s gonna be behind a rod and reel somewhere. Okay? Remember that, berkleyfishing.com go on out there, got to Bob’s Top 16, you’re gonna find Berkley Fishing all over that as well, as well as Pure Fishing and I tell ya what, it’s such an honor and a privilege to have you come in to be on our show, just to talk about this stuff today, Kevin. And you know if there’s one thing you wanna leave out there, okay, being you’re the product brand manager, what would it be to all these fisherman out there?
You know, I would say we don’t take our jobs lightly, it’s a fun job but we put a lot a time and effort and energy to living up to our brand tagline, which is “catch more fish” and at the end of the day, that’s what we want people to do and we go in to do our jobs everyday thinking about that, so.
Beau, I know you do, hit it right there and boom. All right man, that’s it. Well listen folks, that’s our show for this week, from Georgetown, with Kevin Malone, Pure Fishing and Berkley product manager. I hope you’ve enjoyed it, hope ya learned something today cause we’re gonna have this guy back, he’s gonna be talking about some more great products and more great baits from Berkley, but as I always like to say, each and every week, the outdoors’ my passion and I want it to be yours too. We’ll see ya right back here again next week on another episode of Bob Redfern’s Outdoor Magazine.
Bob heads to Polkton, North Carolina to visit the beautiful new Four Branches Sporting Preserve to do some plinking and shooting around on the sporting clays course. As a “tune-up” to get ready for quail and pheasant hunting, he’ll be trying out the brand new shotgun from Browning, the 725 Citori Sporting.
[Bob Redfern] Welcome to Polkton, North Carolina. On this week’s show, we are at Four Branches Shooting Preserve. This is a brand new facility up here. I’m gonna introduce you to the two co-owners, Logan Scarborough and David Griffin. We’re going to do some plinking and shooting around on the sporting clays course up here. But you know, I have to take time here, we are always getting ready for upland bird season. You’ve seen me shoot upland birds on the show. I enjoy it. One of the favorite things that I do in the fall and during the hunting season, is shoot quail and pheasant. And, well, nonetheless, today, I am going to show you a brand new shotgun from Browning, the 725 Citori Sporting 410. Now, over the past couple of years you’ve seen me shoot quail with a 410. I absolutely love it. But, today as a tune-up, this is a brand new shotgun. As I always say, you can a brand new Browning shotgun out of the box in the morning, and head on out to the field later in the day. Well, that’s not to be anything short of, really, basically, this shotgun today. This Browning 725, I tell you, it’s low-profile, triple-trigger. It’s 32 inch barrel. It is just an awesome specimen, made by the folks at Browning, again, the best there is. And, I’m gonna be shooting it today as a little tune-up here on the sporting clay course up at Four Branches. One of the other guns I want to show you… Well, I have to tell you too, this is new from Browning. This is the Cynergy Wicked Wing with the new Cerakote finish on it. It’s in 12 gauge, 30 inch gun. This is primarily a duck hunt, but I will tell you, this gun can be used for turkey. You’ve seen me before, with the Browning Cynergy, the Ultimate Turkey, they make that model, this is new from Browning here. Primary to take out to the duck blind with you, but if you can only buy one shotgun, this will, kind of do it all. Sporting clays, duck hunt, as a matter of fact, you could probably even do this with turkey. But, if you want to know more about all these great shotguns, just log on to browning.com and go to a dealer near you, and you too, can fire one. But, I’m going to show you this one, a little bit on the range today too, cause I get a pre-season tune-up right here on this week’s show. But, without that too, I got to put in a little plug for my ammunition. Of course it’s Browning ammo. This is the performance target that I’ll be using out here on the clays course. But also, the 410, the sporting clays and the performance target that I’m gonna use today in two and three quarter. But with that, we’re really excited about being up here. Polkton is just a few miles west of Wadesboro, North Carolina. And these guys have put together a great facility. Right now the sporting clays course is up and running. The Five Stand course pro shop. Log on to Bob’s Top Sixteen, and you’ll find those guys right there. You need to come on up, do some hunting with ’em. They’re gonna have quail later in the 2019 season, and the 2020 season. Deer hunting. They’re gonna have a full range of hunting for the outdoors man up here. Even in the future duck impoundments. Wild birds are right here in the heart of North Carolina. But with that, we’ve got a great show lined up for you this week. We’re headed on over to the Five Stand to start the show. We’ll be right back, stay tuned for more right here on Bob Redfern’s Outdoor Magazine. It’s just been a great day. Who shot this? Look at that! Wow. Nice! Well folks, welcome back to the show. We’re up here in Polkton, North Carolina, just outside of Wadesboro, at a brand new facility. Well, it still smells new. And the two guests that I’ve got on today’s show are gonna do a little plinking with me, shooting. Get a pre-season tune up here at Four Branches Shooting Preserve. And the guys that are gonna, well, really hopefully show me up here today, is David Griffin right here. He’s one of the co-owners in the middle. David, thank you very much for hosting us up today. Man, you’re the contractor, okay? Of this operation.
Yes, sir. Thank you very much for coming, we appreciate it.
Well, and the other guy over here, the big tall guy. He is a forester by trade, and this guy loves trees, he loves the outdoors, both of these guys do, and that’s why they started this operation. Logan Scarborough. Logan, thank you very much for having us here hosting us here. I tell you what, Four Branches has got a bright future, okay?
We appreciate that. And I just tell you, there’s a beautiful Five Stand facility behind us, I can’t wait to start plinking a little bit. And I even brought the small gun, you know? I’ve tried to change it up a little bit, and I enjoy shooting upland’s birds, and I know that’s in you guys’ futures here as well. So, tell me just really quick, you’re in phase one right now, pro shop, you’ve got that all ready. The chow hall for food, you could host corporate events here for sporting clays. Tell me just a little bit about it.
Well we started about 18 months ago. We had a lot of challenges to go over. Being Hurricane Florence, being one of the main ones back in September of 18. David and I, we started this. Didn’t really know what we were gonna go with, but it’s morphed into a really nice facility for sporting clays as our first phase, and we’re gonna get into some of the hunting sports as our second phase. Right now, we’ve learned a lot really, really quickly. Even down to the caliber of firearms, and gauges of firearms. People are coming out with just like that 410 there, we have a lot of people shooting sub gauge, small gauge firearms, and we’re really happy what we’re learning so quickly. Especially in the sporting clays part of it. So it’s just the first phase, but we learned real quick that we don’t know everything about it. Far from it. But we’re learning as we go.
Well, you know David, I know your specialty is, of course, you’re a commercial contractor and that sort of thing here, and you’ve been doing that for about ten or 12 years. You and your guys’ work here… Of course I know it’s a co-effort, okay.
Certainly it is.
But it takes a village to put a facility together like this. The village on the ground, and of course you with all the facilities here. Tell me a little more about your vision and the outwards here of what do you bring special to the table here?
Well we just wanted to make sure we had a really nice facility for Anson county. We’re limited in being able to have a facility where corporate groups, families, can come out and enjoy the outdoors. We wanted to give them a nice place where they could come and relax and hang out and enjoy the outdoors together.
Well, guys, I tell you what, I really appreciate you inviting us up today. Hopefully this won’t be the last time we’ll come up. I’d love to be on side of some bird dogs with you. Maybe shoot some ducks. Maybe do little deer hunting up here, because the future is you’re gonna kind of do it all, and then eventually I think heads on beds perhaps? On some of the property on the out…
Yeah, we’d love to.
So when folks, yeah. That’s gonna be a real special facility right here in the heart of North Carolina. You’re not very from Charlotte, okay. You know folks, all you folks living out there in Mecklenburg county you want a great place to come, enjoy, bring the family, just spend the day right now shooting sporting clays. These guys have put together a great course as you’re going to see on our show. Guys, I’m ready to go. You?
Yes sir, we’re ready.
All right, Boe.
[Announcer] 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 Screen Printing. And by the Wacca Wache Marina and Deck 383. Located on the Waccamaw River in Murrels Inlet, South Carolina.
Well folks, welcome back. We’re here at this beautiful Five Stand facility. I’ve got to talk to the guys about this before we shoot. I know you’re thinking, “Redfern, will you shut up so you can just “start shooting some targets.” We’re gonna do that in just a second, but this, guys, is a unique facility here, okay? You’ve got ups and downs. You got different platforms, levels. What went into the though process to build this thing?
Well, you know, we wanted something that was little bit different being that we have a lot of flat land in this particular part of the facility. We wanted something with a little bit different, more challenging shots. So every time you change levels, on the five different stations here on the Five Stand, it changes the shot, a lot. And that works very well for beginners, intermediate and the professional shooter. And we’ve seen that already from already opening. So we just wanted something that was diverse, unique and that is different than just that normal Five Stand. Everybody in the ground, everybody beside each other.
Oh, nice breaks David. Nice breaks. Wow.
That’s fine, that’s fine.
You gonna go next?
Yeah, I guess so.
You guys are being too nice to me this morning. I’m not sure. You know I really like that array of cue, guys. I mean the way we’re elevated? That is special. That is a challenge.
All right, Josh, this is gonna be a report, correct?
[Josh] Yes, sir.
All right, pull.
It’s good shots.
Man, I don’t… Listen guys, I don’t know whether I can follow that or not.
It’s not whether you hit ’em or not.
I know. Well listen, that’s some good breaks. But folks, before I do anything here, I gotta introduce the facility manager here. Josh Blanton. Josh, listen, are these guys good to work for?
Oh yeah, it’s great.
They’re great guys. Great place to come. Great customer service.
Bump, give me five, man. You’re a good target puller. All right, here we go. Pull it! Whoo! Oh, man! Now folks, believe it or not, that 725 Citori Sporting 410? That’s brand new, out of the box. As I always say, you can pick it up at the store in the morning, later the same day, you can take it right on out to the range, and you can have a lot of fun. Okay guys, I tell you man, that’s awesome.
Man, oh man. I could spend all day right here, but we gotta go out. And folks, what we’re gonna be doing is we’re gonna take a drive around the sporting clays course, and some of their special targets that would get us tuned up for upland bird season. So, stay tuned. When we come back, we’re gonna be out on the course. All right guys. Man, I’m all about it.
[Announcer] Coming up next we head to the Sportsman’s Table for a great South Caroline certified seafood recipe. 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.
Folks, welcome to Sportsman’s Table this week. We’re at Deck 383 restaurant down in beautiful Murrells Inlet, South Carolina. Wacca Wache marina. If you had never been there, come on down. But I tell you what, this guy right here is going to be responsible for serving you some great food, and he’s agreed to come on today to do another great recipe for the Sportsman’s Table. Jermaine,
You’re all over it brother. Jermaine Alston, the head chef right here at Deck 383.
A pleasure, my friend. What have you got for me today?
Well, I’m doing one of our dishes on or menu, it’s a fish taco.
We use catfish for our fish tacos, and it’s local caught catfish.
Okay, awesome. All right. So what’s the first step, brother?
The first step we’re gonna do, we’re gonna put some oil in our pan right here.
Okay. All right. Give me it.
Let that heat up a little bit.
You know, everybody loves catfish.
Oh, everybody loves catfish.
But who’d a thought having catfish tacos? Huh?
I mean, you can vary. You can use mahi, people use grouper.
[Bob] Right. Sea bass.
Sea bass. All kinds of fish. I’m gonna just go ahead and blacken these.
[Bob] Yeah, but the main thing is that it’s all local caught.
Local caught, yeah.
[Bob] Certified SC.
[Bob] There you go.
Our tomatoes for our pico, our cabbage for our Asian slaw.
Gotta load up that tortilla.
We’re gonna go ahead and drop those in the pan.
Okay. Now you’re just gonna coat one side?
Yeah, they’re real thin.
[Bob] Okay, I got you.
The cooking time is not going to be real long on ’em. All right, Bob, we’re good to go. The fish is ready to go to the tortillas.
Okay man, all right. Tacos coming up!
Now folks, if you want a copy of Jermaine’s recipe, just log onto bobredfern.com
I’m just putting this catfish right here.
Oh man. And that’s a staple here at Deck 383.
Oh, we sell a lot of these. Bob, we sell a lot of these.
Our fresh Asian slaw.
[Bob] Oh, wow. Asian slaw. Okay, who would have ever thunk it.
They love this slaw.
[Bob] Oh I can imagine, look at that. Wow.
We’ve got some pico.
[Bob] Okay. Fresh tomatoes. South Carolina.
Some South Carolina gold right there from Lee’s Farm.
Lee’s Farm in Murrells Inlet, yeah. Lee’s Farm seems to be the go-to place.
They’re good guys. They’re good guys over there. They come through for me all the time.
There you go. You in a pinch? Even.
Yup. We take some red cabbage here. Like that.
[Bob] Oh yeah. It’s all about the eye of the beholder.
Oh yes, sir. Like I said, all this produce is South Carolina certified.
[Bob] There you go, man. That’s the way Deck 383 loves it.
Yes sir. We’re gonna take some of our cilantro-lime aioli.
[Bob] Okay. Oh, wow. Oh, nice. Man! That is nice, Jermaine. There you go.
And that’s our fish tacos.
Jermaine, as always my friend, you never cease to amaze me.
Bob, thank you. Thank you for having me on, man. I appreciate it.
Well thank you very much for all you do for all the folks down here along the coast at Deck 383. Folks, listen. Buy and eat local. Certifiedscgrown.com. Log on to see what’s fresh on the menu. As well as drop on in on Deck 383, down here at Murrells Inlet. And we’re gonna be right back again next week with another great recipe on the Sportsman’s Table. We’ll see you then.
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 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.
Welcome back to the show. Well guys, look, we’re here on the sporting clays course. I mean, everybody saw the Five Stand. What wonderful facility, I just have to applaud you guys for that. You know, that’s kind of a vision thing. And I know that’s very special. Tell me about the fourteen stations that you’ve got across the course here. What’s the diversity there and the variance for the average shooter?
Yes, so our 14 station course, it was really whatever we could dream up is really what would work, as long as the shots were shootable shots that did make sense. It was really whatever we could dream up as far as those different style shots and wherever the thrower’s A and B might be. Josh was a big help, our facilities manager here, when it came to that. But really it came down to where we could build roads. And we had to build all these roads, bore and mine dirt from across the road. From our pond that you went by, right when you come into our facility. That is where we bore dirt from to build these roads. Once we had a good idea where there wouldn’t be any flooding issues, anything like that, that’s when we started laying it out. It was really important to David and I for it to be pretty close to a 360. In a circle. So it’s just over a mile right now, so it’s not super large, not super small by no means, but it gives you some good area in between each course, or in between each station, where you’re not up against everybody. We can even have a lot of shotgun starts where people can people can start on station seven, and end at station six. Yeah, we really like it, and it’s unique. There’s no doubt about it.
Well David, look, I know you’re very fond of upland bird hunting and duck hunting.
You love ducks, you know what I’m saying? So any of the stations out here… Is number one station one of your favorites here for-
Number one gives a good upland bird shot. You got a nice vegetation here on the course, and we’re gonna just try and see if we can mimic that bird, and that real life scenario as best we can.
Well folks, before I start putting some rounds down range here at station one at Four Branches, I gotta show you this brand new Wicked Wing from Browning. This is the Synergy Over and Under shotgun. They’ve got it, well, I just tell you what, they’ve got it down to a science. For you duck hunters out there, this is a 30 inch gun, and it comes with extended choke tubes, it has a great recoil system on it. You’ve seen me shoot the Ultimate Turkey, it’s the sister gun to this one, but this one is for the duck hunters. But, if you can only afford one, that’s okay. But you can use this one for ducks, you can use it for dove, you can take it in the turkey fields. This shotgun right here will do it all. And let’s see how we do, well, my tune up right here on station one at Four Branches. All right guys, man. Pull it! Whoo! Wow. Okay.
[David] What tune up?
It’s a tune up, yeah. I tell you, I love the feel of this shotgun, guys. I’m telling you, this recoil system that they put on here. For you duck hunters out there, this will take up to three and a half inch shells. It’s a well balanced designed gun. All right, here we go. Pull it! Man! If that don’t make the duck tremble, wow!
Pull. Uh, oh. Pull!
[Bob] All right, get on ’em, Logan. Get on ’em buddy. Nicely done! Great shot. Nicely done! Two out of two. He’s putting pressure on us.
I wan’t sure if it was report there or not, so I had to go down, you know? Help everybody out.
All right, David. Come on, get up there brother. Make us proud man.
[Bob] Nicely done, David! Nicely done.
David sandbags me sometimes.
I’ve noticed that, okay? He did that on the Five Stand over there too. Come here brother. Man I tell you, you play that awful, quite, kind of meek, mild, and then boom, out he comes.
Then you start smiling.
Bullets, you out the box.
Then you start smiling.
You know, guys, I will tell you, I can’t stress enough just how special this facility is here, for me being here the first time. You guys have done a great job laying this thing out. And you’ve really put a lot of thought process. But you know what’s really impressive? The energy between you two guys. It’s not often that you get two guys, young guys, that are partners like that, and I know you guys have been friends for a long time, but it’s not very often that you get that kind of synergy between two guys and the excitement. And I can just tell that you guys are so excited. I know you’re wives are part of the package as well.
So it’s kind of a family deal, and that’s really what folks look for, and they really do.
I appreciate that. Yeah, we got a really good group. Right before our opening on the 19th, that night we had a dinner for our employees and I’d like to think I said it pretty well, we’ve got the dream team. Our employees are what made it happen. We helped, but people like Josh, our marketing manager, Jordan Barrier. Mr. Robert Taylor that does a lot of the grounds keeping. We’ve got the dream team and they’re really good at what they do, and we’re really proud of ’em.
Well you guys have put together a great team. David, I have to shake your hand my friend. It is an honor and a privilege to be up here. And Logan.
We thank you very much.
I tell you what, I hope that you have us back, when we get under phase two, phase three, and phase four. Because again, that’s what we’re looking for. We’re looking for those special destinations for outdoors men, and you guys got one of the special ones right here. Really, it’s all of our back door. And you’ve really put that together. So with that, we gotta come up here, and we gotta do some quail shooting.
Yes sir, absolutely.
Well folks, that’s all we got time for this week right here on Bob Redfern’s Outdoor Magazine. The guys have rally put together a great facility up here in Polkton North Carolina. Four Branches Shooting Preserve. Log on to Bob’s Top Sixteen, go right there, schedule your family, or if you’ve just got some friends that want to come on up, tune up, or just come out the weekend. During the weekday, man, these guys will absolutely put you on the course. The young facility manager out here, boy, I tell you what, he’s a pulling fool, and he’ll make sure those targets are, well, they’re ready to go for you when you arrive on scene. As I always 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 again next week on another episode of Bob Redfern’s Outdoor Magazine.
Here’s part two of Bob’s trip to Lake Erie Pennsylvania fishing for Walleye with Bandit Sport Fishing.
Ooh man! Gosh, this has been a great day! We shot this hog. Look at that. Wow! Let me hold that thing.
Boys, fish on brother, fish on. Oh my gosh, that is a nice fish.
Here, let me move that cone out of the way.
Okay. Ooh, yeah. That one’s got some serious weight to him. Okay now, Ryan, you gotta coach me up. C’mere brother.
All right, take your time. Nice and easy.
Folks, welcome to Bob Redfern’s Outdoor Magazine this week. We are in Lake Erie, Pennsylvania. This is the first mate here, for Joel Carradine our captain, Ryan Lucas. Ryan, I tell ya, this walleye’s got some serious weight. Listen to him singing. Yeah, while I’m doing this, and reeling this thing in, you can hear that 14 pound test Berkley Trilene Sensation line kinda sing a little bit in the wind. And I’m fishin’ an Ambassadeur Record 6600 with the 14 pound test line on an eight foot Veritas from Abu Garcia. Again, the rig is really key for fishin’ here. Walleye, and I’m not tryin’ to horse this thing here.
Yeah, take your time, I’d like to see that one.
Me too. Walleye fishin’ at Lake Erie, folks, is just a great place to come and a good time. I don’t know how many of you watchin’ the show, love to eat fish, but you really don’t get any better, without considerin’ walleye. All right Ryan, you are a native from Erie?
Yes, been here my whole life, 30 years.
Have you really, 30 years? How long have you been mate?
This is my third season doin’ it, but I’ve been fishin’ like this my whole life.
Oh my goodness. C’mere Joel, c’mere boat captain. Folks, let me introduce you to Joel Carradine, Captain Joel Carradine, right here, with Bandit Sport Fishing, on our show today. Listen, that thing is, he’s got a little weight to him, Joel.
[Ryan] It’s still a good fish though.
Yeah, he is. Man, I tell you what, it’s nice to be back up in Erie, Pennsylvania with you my friend.
I’m glad you made the trip up here.
Ah man, thanks for havin’ us. It’s always a pleasure.
It’s a long way to come.
That’s okay man, it’s just a short way to go to come fishin’. Now I gotta introduce my other guy. He’s got the boat up there. C’mere, Ben. C’mon up here. Stay in here man, don’t go no place. Man, we’re gonna get everybody in here.
Yeah, while I’m reelin’ this fish in, we got plenty of time. Ben Hines, he is the store manager for the Field and Stream store up here in Erie, Pennsylvania. Ben, boom. Ryan, boom! Joel.
Way to start our mornin’.
The sun is just comin’ up here on the lake and the fish are on. And I’m gonna date this a little bit. We’re right here in the first week of June, that’s when you said come, fish are on.
And that’s why I’m here. Ben, aw, man, he’s goin’ back up to get the controls. Ryan, I have to ask you, as a first mate, you really have to have some patience.
Sometimes, yeah, I won’t deny that. Just try to teach the best you can.
Yeah, man. You’re in the people business and this guy does it no better than anybody that I know. There he comes a little bit. I know folks are thinkin’, what has he got, a bucket on that thing? No, this is kind of a nice fish and —
Well, what we do, it’s called precision trolling. So to get our lures a certain depth, sometimes we have to set the lines back further to get ’em in the strike zone.
We have these back about 150, 160 feet and a walleye’s comin’.
[Bob] There he comes, okay, awesome! That’s a keeper right there!
[Joel] Oh yeah!
[Bob] Great, man! Well, Joel, tell me a little bit about Bandit Sport Fishing. You guys are a great charter service, you cater to everybody that comes up here.
Even kids, and we love to get kids on here.
[Joel] Kids are welcome.
Tell me about the seasons. What’s the best time for folks to come up here for walleye?
Well, usually in the past, we’ve started in the middle of June, but the fishin’s been phenomenal and there’s a ton of walleye in this lake. Now we have residents. Usually they talk about the big migration from the Western Basin to the Central Basin and they move as the water warms up. They like the cooler water, so later in the season, if the fishin’ ain’t got good for us, they’re doin’ real well in the Western Basin.
And then you’ll fish from May through September, October?
We’ve actually fished in October now. It’s been real good, we can catch ’em, middle of October.
That’s phenomenal. Well listen, thanks man, great start. We gotta get ’em back in the water. Folks, Bob Redfern’s Outdoor Magazine, Lake Erie, Pennsylvania. If you wanna come up here and go, log onto Bob’s top 16 and you too can come up here with Bandit Sport Fishing and Captain Joel Carradine. All right man, let’s get it in the box. Woohoo!
[Narrator] Coming up next, we head back to Lake Erie, for some more walleye fishing with Bandit Sport Fishing Charters. Bob Redfern’s Outdoor Magazine is being brought to you today by the South Carolina Department of Natural Resources, life’s just better outdoors. By Berkley, catch more fish with Berkley fishing products. 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 whale hunting destinations in America.
All right Ryan, get it Ben, it’s yours. You’re up, beau. We got Joel over here, he’s doin’ the windsock grill. Go ahead, get on it man, get on it. Now look, I think it may take all three of us to coach him up. Now Ben, honestly, you are a fisherman from a long way back, but have you ever fished for walleye like this?
I have not.
I have not. I’ve jigged for ’em, but I’ve never targeted and engaged in trolling for ’em. I’ve marked ’em, and will, drop on ’em, but I’m kind of a bass guy. This is new to me, I like it.
[Bob] This is a lot of fun. What d’ya think, Joel? C’mon up here, brother. Look, you’re puttin’ Ben Hines on his first walleye trip like this. This is awesome.
[Joel] I’m glad he was able to come.
Yeah, I’m tellin’ ya. Now we got plenty of coaches up here.
Happy for the opportunity.
There ya go. You may have big fish here, Ben.
I like this.
Now, the next one’s now, after you get this one in, then we’re gonna get Joel, then we’re gonna get Ryan behind the reel. I’ve already got my two or three. I tell you what folks, it’s just a great opportunity to come up here to Lake Erie and do this kind of fishin’. And we’re so blessed to have Ben Hines from the local Field and Stream store here and our boat captain, Joel Carradine with Bandit Sport Fishing and a new guy that we’ve not met —
[Joel] It looks like we’ve got two more fish on the line.
[Bob] Well, grab it get yours, man, get on it! Get on it, Joel, your turn.
We’ll get it.
[Bob] Or Ryan, you get it. I don’t care. Somebody get it.
[Joel] There we go.
Nice fish! Well done, my friend. What was the reaction out of that, brother?
That is a good time for everybody, right there.
[Bob] Oh my gosh, yeah!
[Ben] And that is going to taste good.
I think you got me beat. You got big fish. Nice, nice. Nice one, I’m tellin’ ya.
Nice fish, Ben.
You got more fish on?
[Joel] We’ll be able to do that in a second. We’ve got two more on, it looks like.
Got it! Okay, snap the line! And folks, if you’re wonder why I’m snappin’ this line, they’ve got these rubber band holders that hold ’em on the outriggers basically. They’re on cones out there and Joel, that is an ingenious system. It’s not rocket science.
No, I love it.
It saves ya from havin’ to take all the rods in when you get a fish. When you’re on saltwater and you got outriggers you’re kinda hamstrung, but the way you guys have got this rigged, it’s really easy.
It is. As you can see, you’re almost directly under that rod that’s fishin’. And the ponto is up above it.
It’s snaggle free fishin’. That’s what’s great about it.
It is. It’s an awesome tool.
We’re lookin’ at 48 degrees this morning. The wind’s blowin’ at about what, 15, maybe 10?
10 to 15 knots is the weather forecast.
Which is not too bad.
That’s why we’re wearin’ jackets.
[Joel] Winter doesn’t wanna leave us here. Another nice one.
[Bob] They’re all kinda about the same size. Nice fish, awesome!
I think there’s one on the stern troller.
On the cone.
On the cone.
That’s what I’m talkin’ about. It’s all about you, beau. C’mon, get him reeled in here.
When he comes to the boat, we have to unsnap the stern troller.
I’ll do that. You just tell me what to do, man.
Yeah, man, you just keep reelin’? Everybody likes to see the boat captain reel it in, fish.
These are wonderful reels.
I tell you what, Abu Garcia.
They’re like a little tow truck.
[Bob] Yeah, the tour o’ beast, man.
[Joel] Yeah, it is, just like a little tow truck.
[Bob] So you want me to clip this thing off, when it gets up here?
Yeah. The back first and then the front.
Coach me up, Captain. You guys saw us put out the buoy. Let me get it unclipped I got the back first, now the front?
You’re free. On the buoy, folks, right there, look here.
This feels like a decent fish.
You’re stylin’ and profilin’ this morning.
We’re havin’ a good time.
Look at the sun, it’s comin’ out. Here we are, Lake Erie. It don’t get no better than this, walleye fishin’. You know, when I got into town the other night, one of the first things I had to have?
Was a walleye sandwich. at one of the local restaurants. It was awesome. Wow! Matter of fact, I’ll even net this thing for ya, too. How ’bout that?
That’d be great.
That is a decent fish.
[Joel] Thanks, Bob.
Glad to help, bro, glad to help. Folks, were gonna have more great fishin’ action from Erie, Pennsylvania, but first I wanna introduce you to a special guest to our show today. It’s Emily Biddle. She is the marketing and communications director with the Erie Sports Commission. It’s an honor and a privilege to be here. It’s so wonderful that you guys and gals do what you do to attract families and everybody, fishermen, and all that sports folks, but tell me a little bit about some of the attractions when they all come up here. I know the lake’s here, they wanna fish, but there’s lots of other things to do.
Yeah, there’s a ton going on in the area and it’s happening all the time. As soon as you get off the water, there’s something for everybody. I think we’re best know for Presque Isle State Park which is a peninsula that juts into Lake Erie. It’s know for its beaches, its known for hiking and biking and running and kayaking and more fishing. There’s tons to do there. Also, home to one of the largest grape growing regions in the country. Actually the largest east of the Rockies with 21 wineries on-site that extend up into New York. Home to Presque Isle Downs and Casino which is a great spot to spend an evening. They have live thoroughbred horse racing for part of the year, restaurants on-site and just a good spot for a night out on the town. There’s something for everybody here. There’s events going on all the time. If you’re here in the summer, there’s UPMC Park. You can catch a ballgame and there’s sporting events all year.
One of the great things I wanna mention too is there are great places to eat and great places to stay here. It’s first-class amenities all the way around. I really think it’s such a special place that you guys and gals have up here. That’s why we enjoy comin’ every year. It’s just wonderful.
We think so too.
With that, thank you so much. If folks want to log on and they wanna come on up here, folks, listen, you can. Log on to Bob’s Top 16, but I’m gonna let Emily tell you how you can also get in contact with those folks if you wanna schedule a trip up here.
I’d say, if you wanna schedule a trip to Erie, absolutely go to visiterie.com. It lists all of the attractions, the accommodations, everything that you would need to know to plan your trip. They’ve got a widget on there where you can mark where you wanna go and really plan your trip and save it to your smartphone, save it to their app. So visiterie.com really makes it easy.
Emily, thanks so much again for hostin’ us up here. More great fishin’ action right here on Lake Erie, beautiful Erie, Pennsylvania.
[Narrator] Coming up next, we head to the Sportsman’s Table for a great South Carolina’s certified seafood recipe. 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.
Folks, welcome to this edition of the Sportsman’s Table this week and my guest chef is Sean Baxter from the Hot Tomato Restaurant, downtown Myrtle Beach and he’s right here at Deck 383 in Murrells Inlet and he’s gonna put a really great fish dish together for us. Okay, Sean, I’m all about this fish. Tell me about this one.
So this is one of our local fish. It’s a wreckfish. It’s a deepwater fish. It gets its name from bein’ caught in the wrecks off the Charleston bump.
[Bob] I gotcha.
[Sean] So what I’m doin’ is I’m gonna do a dijon and herb gritona topping. Now gritona is just simply bread crumbs and herbs mixed together.
[Sean] Ritz crackers works, whatever you like to use to put a little crunch on top of your stuff.
It’s all some of that secret chef recipe stuff, huh?
You wanna put a little dijon on it, like a little spicy dijon, then you put your bread crumbs on.
[Bob] Oh, wow!
[Sean] Get it in the pan.
[Bob] Now is that olive oil you’re usin’ to cook it in?
[Sean] Yeah, you don’t have to use olive oil, you can use soy oil, canola oil, anything like that.
[Bob] I gotcha. And folks if you want a copy of Sean’s recipe, just log on to bobredfern.com and he’ll have it for ya right there. All right, Sean, the fish is lookin’ good and now we’re ready to plate.
Yep, we’re usin’ this risotta rice with grilled vegetables. We have some zucchini, squash, roasted peppers, couple grape tomatoes. Finish your risotto with Parmesan cheese, give it nice little creamy texture. We’re gonna take our fish, we’re gonna get it right on there.
[Bob] That smells great, Sean.
[Sean] I like to finish it with a little acid, so I’ll use the balsamic reduction.
[Bob] You guys come up with all these nifty little tricks. Not only does it make it look good, it makes it taste good.
Taste good, that’s what we’re shootin’ for mostly.
And there we have it. The humpfish outta Charleston, right there. Well, Sean, thank you my friend. It’s great to have you on as guest today and folks, listen, buy fresh, eat local, certifiedscgrown.com. Right here at Deck 383, another Sportsman’s Table is comin’ your way next week. Don’t miss it.
[Narrator] To find out more information on food that’s fresher and tastier go on-line. That’s 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 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 Murrells Inlet, South Carolina.
All right, get him, Ryan, it’s yours, brother. Folks, at the controls is Ryan Lucas. He is Joel Carradine’s first mate on our fishin’ trip today with Bandit Sport Fishing. Ryan, you’re 30 years old, you’re a native Pennsylvanian up here from Erie, how special is it for you to be able to come out here and do this?
Every day, it’s a treat. It’s awesome.
How many years have you been fishin’ for walleye.
I’ve been doin’ this, I don’t know, since I was in diapers, maybe. Doin’ it like this, probably 20 years.
And your family, they fish as well?
My dad and I used to run a lot of charter boats, growin’ up. That’s how I got into it, big time.
Awesome. Well, I tell you, what better way to spend a day on the water and I know you get to meet and greet a lot of different folks. How’s that adjusting, as far as different folks comin’ in and outta the boat. You gotta have a great personality for that, and you obviously do.
You meet a lot of great people. Every once in a while there’s that one guy that’s kinda a little hard to deal with. Wants to do things his way, that happens. It does. For the most part, everyone’s great, everyone wants to learn, be out here and have a good time.
Well the good thing is the mate works for tips, well trips and tips. I tell you what, Joel, I’m gonna get the net ’cause I’m gonna help him out, how ’bout that?
That’d be great.
Oh yeah, we got a nice one on guys.
Well, I’m ready for him. Joel, you wanna check my union card?
Make sure I’ve got my union card so I can net this thing. Folks, listen, we’re up here in Lake Erie, Pennsylvania. You wanna log a trip, just book a trip with Bandit Sport Fishing and I got it.
In the net, nicely done.
[Bob] Just log on to Bob’s Top 16. We’ll see if we can get him outta here, and book your trip with Joel Carradine and Bandit Sport Fishing. Nah, don’t do that.
Let me see them pliers.
[Bob] I’ll help. I’ll hold him, you get him out. How ’bout that?
[Ryan] He’s free, we’ll get the hook in a second.
[Bob] There you go, man. Ryan Lucas right here, first mate on Bandit, man, Sport Fishin’ trip. You did good, beau, put him in the box.
[Ryan] Thank you.
There we go, all right. We got fish on boys, hang on. Man, let me snap that, snap it. Yep, got it free. All right, Joel.
How’s he feel?
Kind of like the rest of ’em. He’s a good keeper. He’s comin’. I think the wind and that kind of thing has changed a little bit.
It’s picked up a little bit.
Yeah, it has and that’ll happen. But I tell you what, we started the trip this morning, folks, early at daylight which is a good thing. It’s beautiful out here when that sun’s comin’ up, but as folks will know weather changes real quick on this lake. Well folks, it’s been a great time up here on Lake Erie, Pennsylvania with my good friend, Joel Carradine, Captain Joel and Bandit Sport Fishing. Tell everybody out there, they need to come up here. They need to come fishin’ with ya.
Let’s get this fish in here. Here we come, c’mon. I always enjoy comin’ up here because it’s such a great fishery and you’re a great guy to spend the day on the boat with. You’ve got a great captain.
[Joel] The biologists tell us that there’s 55 million of these in this lake.
[Bob] No kiddin’, wow!
[Joel] We got our share.
Folks, listen, it’s been a great time up here. We’re glad you came along with us. Joel, thank you so much, my friend for havin’ us up here. Banditsportfishing.com.
I love to have you.
Log onto Bob’s Top 16. As I always like to say each and every week, the outdoors is my passion, I want it to be yours too. We’ll see you next time right back here again on Bob Redfern’s Outdoor Magazine. All right, beau, let’s put him in the box! Ooh!