In New Hampshire, all bass must be released from May 15 through June 15, a good rule since that’s the peak of smallmouth bedding activity. But catch-and-release fishing during those four weeks is lawful, and for dedicated bass anglers there are few places on the planet better than central New Hampshire’s 45,000-acre Lake Winnipesaukee when love-sick spawning bass move onto gravel-bottom bars, coves and flats.
During good, calm, warm weather, it’s common for a pair of bed fishing smallmouth anglers to catch and release 50 fish weighing 2 to 4 pounds, and catching twice that number in a day is possible. It’s all sight fishing for bedding “Winni” bronzebacks, so polarized sunglasses and a brimmed cap are imperative equipment. Light spinning tackle, 6-pound test line, with stand-up 1/8-ounce jigs and soft plastic pumpkinseed lizards are deadly.
In addition to smallmouths, Winnipesaukee has a surprisingly good largemouth bass fishery. Smallmouths are much more numerous, but largemouths to 8 pounds have been recorded from “Winni.” Fishing continues good through the summer, too.
Motels, restaurants and marinas abound, click here for more information.
On this week’s show, Bob heads to the beautiful low country of South Carolina for some early-winter trout and red fishing. , Hosting Bob this trip is Chris Mattson of Mattson Guide Service in Beaufort, South Carolina. Chris is a former U.S. Marine with two tours of duty overseas., and now a full time fishing guide. Plus, on this week’s Sportsman’s table, we feature another great South Carolina-certified seafood recipe.
[Announcer] On this week’s show, Bob heads to the beautiful low country of South Carolina for some early-winter trout and red fishing. Plus, on this week’s Sportman’s table, we feature another great South Carolina-certified seafood recipe. All this and a whole lot more. And it all begins right now. Caught on here. Yeah, fish on, Chris. Alright, buddy. Yeah man. Yeah you working it. It’s not looking too bad. No sir. There we go. Decent fish. Yeah. Come here buddy. Good 13, 14 incher. Can’t complain about that. God, they got such soft mouths. They do, he’s not too bad. No. There you go. Alright, gotta be more where that came from. He thumped it as soon as it came outta that grass. Did he? That’ll just give us a little bit of information to work off of here. That would be wonderful. ‘Cause they haven’t really given us anything. [Bob] No. Other than whiting. [Bob] Yeah. There’s lots of whiting today. [Bob] There you go. You’re putting it on me, mmm! I’m not doing it intentionally if it makes you feel any better. That’s okay, it’s fish, that’s alright. This was a luck– I mean, I was literally just bringing it in. Alright, here, little guy. You got the luck of the Irish here, look at that. And pretty. And a litter mate to the last one. Pretty little guys. Yeah, man. Try to make sure, I have these gloves on and they’re wet, I try to make sure I have wet gloves on when I’m messing with those trout, ’cause you’ll pull those scales off. Mmhmm. Then they’ll get infections. That doesn’t do them any good. And so they seemed to be ganged up on these glass minnows. Fish on! Fish on! Did he get you wrapped up in that grass? I dunno what he what he’s wrapped up in, brother, but he’s on there. I think he must’ve gone around that grass. Yeah. Go ahead and just free line him and see if he’ll swim right out of there. He’s coming. All they gotta do is lay that grass down, and they can swim right outside of it. Yeah, here he comes, here we go. Here he comes. Well, folks, we’re fishing. It’s been about nine or 10 years since we’ve been down here in Beaufort, South Carolina, and my guy today, and our host, Chris Mattson of Mattson Guide Service. Chris, former marine, two tours overseas, and now in 2011, you’re a full time fishing guide, brother. Yes, sir, things are quite a bit different. I bet they are. But, you know, with Paris Island right here in the background, that kind of brings back some hoorah. That’s right, that’s right. We’ve been listening to their gunfire all day. There you go. It’s nice to be able to get a red fish in the boat here. Yeah, whoo man, oh yeah. There we go. Uh huh, we’ll let the camera look at him a little bit, Chris. Alright. That’s alright, you’re doing good, man. You’re doing what guides do. See, you don’t get a fish very often. [Chris] I’m usually cheating with a net, too. [Bob] See, no nets on our boat, see. Alright, get him, you wanna get him? [Chris] I’ll tell you what. If this was a tournament day, he is perfect size. [Bob] Yeah, he would be, wouldn’t he? Whoo, yeah. [Chris] And no spots on that fish either. [Bob] No, not a lick. Isn’t that funny? [Chris] That hook just came right out from him fighting against that grass. Yeah, yeah, yeah, look at that. You know what’s so nice about these fish, is that blue coral tail. [Chris] That’s right. Because they’re bumping down there, so with that, let’s let this hummer go. And we’ll get him down. Alright, he’s gone. Bump! Man, I’m telling ya, but Chris, listen real quick. Tell us about your guide service, okay? You know, you’ve kind of been fishing all your life. That’s right. You’re originally from Florida. That’s correct. So, tell me, I mean, gosh, you fish, what, over 200 trips a year? Right around 250 a year. Mostly focused around the summertime. And I do a lot of family trips, so I’m fishing a lot of cut bait, a lot of live bait, up to six people. It’s very conductive for other people to be able to come out and enjoy this resource that we have. There you go. We do a lot of, mostly catch and release, but we catch a lot of good size fish when they’re cooperative. Well, hey. And you know as well as I do how it can just tuck out. Well, you know, and it’s always nice to come back. Of course, we fish all over the country and stuff, but it’s always nice to come home. That’s right. And fish off the South Carolina coast, and again, you know, you’re gonna have to have me back, now. Folks, the last time we were down here, we were sight fishing for cobia right in this very broad river area right here. So, you gotta come back in the spring and take us cobia fishing. That’s right, we’ll do it. Alright, bud, hoorah. Alright, let’s do it. [Announcer] Stay tuned, when we come back, more fishing from the low country of South Carolina. Bob Redfern’s Outdoor Magazine is brought to you today by Chevrolet, the official vehicle of Bob Redfern’s Outdoor Magazine; by the South Carolina Department of Agriculture; by South Carolina, it’s a matter of taste; by Pennington Seed, the leader in outdoor forage products; by Browning, Browning, the best there is; by South Carolina Embroidery and Screenprinting; and by Back Woods Quail Club, offering southern style hunting and an array of exciting and challenging clay target shooting sports. Fish on. You’re back on? Yup. Alright, get it, get it. He’s not as big as I thought he was, I don’t think. That’s okay! Get him, Chris, get him, buddy, you’re due. I don’t know, he’s changing his mind. I had that drag set down for reds. I don’t know if he’s hooked funny or. You’ve got a little bend there. It’s okay, bud. Don’t want him getting around that power pole there. I don’t know what it, it’s not fighting like a trout. Nah, it’s a red. Yeah. It’s just, he’s not a giant but he’s fought as much. Listen, he knew that Chris Mattson was on the other end of that rod and reel. And was just flat gonna just give up. I’ve done it, that’s all I can do. I couldn’t figure out, I thought he was either a giant trout, or he was a fish that used that four knot current. There we go, come on, buddy. Now, did he come back and hit that again? Yup, that good. You know, the ones that I hammered did the same thing. I think he just straight up missed it. Well, you know, our conditions today are a little, a little different. They are, it’s for, uh, you know, the time of the year, it’s unbelievably warm. Yeah, that’s okay. But beautiful. We’ll take it. I’m not whining. It’s not every day you can be out saltwater fishing. Get a new one on here. When it’s supposed to be snowing. [Chris] Right? When he hit that bait, he turned his head. I thought he was a stud. Did ya? Yeah. But he turned it right into that current, and I think that’s what added to it, ’cause he was right on that current line. Get him, Chris. Yeah. I thought he was gonna do a little bit more than that. Eh, it’s not that little. No, he’s not, actually, he kinda grew a little bit. I thought he was more of that nine to 12 inch kind of guy. I think your eyesight’s slipping, man. It might be. So what’s neat is, I’ve seen a lot of these fish lately. Yeah. And they’ll be like this one where they’ve got an injury from a bird. Oh, yeah. It’s almost all been on the tail end. I don’t know if that’s because those are the unsuccessful attempts. It may be. But, I’ve seen quite a few of that, those lately. Now, do you have a good trout recipe that you share with your clients? You know, you can do a lot with them. You can do fish tacos with them. You can do, I mean, in the South, we fry everything. There you go. I really like breading them with panko, just about everything with panko. Do you really? Mmhmm, and then I cut it into chunks that are of similar size. Right. So that when you’re frying them, you can fry them evenly. Yeah. Just so you get some even cooking. Otherwise you end up overdoing the tail or underdoing the top slab of meat. Yeah. With the trout, you don’t have to worry about the blood line as much as you will some other fish. See, most folks just, they lop the heads off and cook the whole thing, or broil it in butter, and this, that, and the other thing. Fish on, Chris, fish on, brother! There you go! That one’s pulling a little harder. Yeah he is, yeah. Hey, man. Come here. You’re not very big, but that’s okay. You think you are. I thought he was big at the beginning. That’s a little bitty red fish. Yeah, a little one, that’s okay. You know, he was hungry. He was hungry. He could feel like he meant it. Nice pretty tail, nice black spot. He’ll grow up to be a big ‘un, one of these days. He will, got a little sea lice on him there. He hammered, he hammered that thing. This one has got that blue on the tail. Yeah, it does, I’m telling ya. They’re eating oysters. And a false eye. If you didn’t think that mattered, I’ve seen a lot of them, we were showing you earlier about that trout that had the damage in back. Yeah, yeah. I’ve seen them where they’ve gone after that spot in the tail, thinking it was the head. That, golly. Alright, I tuck this thing right back up in behind that grass. Which side of it? On the right side. And he came out and grabbed it. And make no mistake about it, he wanted it. Maybe they just hadn’t slid in here yet, and they’re sitting on that oyster. Yeah, it could be. Could be. I usually don’t play on top of that oyster bar too much. I usually keep it on the inside, inside edge. [Announcer] After commercial break, we head to the kitchen for a great South Carolina certified seafood recipe with fish caught right from the South Carolina coast. The Sportman’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, this week, folks, we are in beautiful Murrells Inlet, South Carolina. Wicked Tuna restaurant, right here along the coast, is this wonderful place, and joining me is the executive chef here. This guy and his staff produce some of the finest meals. Well, listen, you just gotta come visit The Wicked Tuna when you’re here down in Murrells Inlet, South Carolina, but my executive chef today, and my guest, is Patrick Fowler here at Wicked Tuna. And what have you got for us today, okay? You guys are all about fish, man. All about fish. I don’t know anybody that does fish better than you guys. We’ve probably, we claim to fame is hook to plate. There you go. We catch it, and literally about four, five hours later, it’s touching the plate, ready to go. Oh, man, Patrick. What have you got for me today? Today, we’re gonna cook some red snapper. This was caught right off the coast. Okay. By one of our boats. And we’ll cook it up, put it over our local grits, and let’s get started. Alright, man. Oh, gotta have oil, he’s gotta have a little, he’s gotta slip and slide through that pan. I am a firm believer if you’re cooking fish, it needs to be in olive oil. There you go. Now you know, and again, I say this all the time, but folks listen, these chefs will tell you, when you’re cooking meat at home, whether it’s chicken, it’s steak, it’s fish, whatever, don’t overcook the meat, okay? A lot of folks, they do that, that’s the first thing. They just cook it to death. Yes. We do a trick, we just lightly coat it in flour. [Bob] Right. [Patrick] And what that does, that keeps all the moisture in, so you get a nice juicy fish when it’s done. [Bob] There you go, okay. [Patrick] So I’m gonna get some, little bit of salt pepper on there. Get that rolling. We’ll go ahead and start plating. These grits are already prepared. Yeah, I’ll get this pan out of the way here. Oh, wow, nice yellow grits. [Patrick] Nice yellow grits. Alright, Patrick, we about ready? Yes, sir, alright. Now we’re gonna season with a little bit of blackening. Oh, yeah. It’ll make it just nice, beautiful, goes really well. [Bob] That is an awesome looking filet. [Patrick] Let me put some butter on top, get that nice and wet. Get that nice and juicy. [Bob] Now, you guys prepare this, this is an entree right off the menu, right? [Patrick] Yes, sir, this is our blackened catch. [Bob] Okay. [Patrick] It’s one of our popular ones. People love it. It’s like a taste of breakfast at dinner. [Bob] There you go. [Patrick] So we’re gonna take it, and then we’re just gonna put that right on top like that. [Bob] Oh, yeah. You know, the eye of the beholder, it’s just great, ’cause you guys take a lot of pain to make sure it looks good. Yes, sir. Not only does it taste good, but it looks good. Now we’re gonna add, this is a marvelous sauce, it’s almost like a raspberry reduction, and this just goes well with any protein that’s blackened. It’s just absolutely delicious. [Bob] Oh wow. [Patrick] And we’ll take this, make a nice pretty little swoop. [Bob] Was there a special class at chef school? There was, there was. And there you go, a blackened catch. I’m always amazed, wow. Right here, executive chef Patrick Fowler from the Wicked Tuna here in Murrells Inlet. Patrick, as always man, it’s a pleasure, okay? Come on down and check out The Wicked Tuna. And remember, buy and eat local. It’s simply a matter of taste. Log on to certifiedscgrown.com and see what’s fresh on the menu for you. We’ll be right back here again next week on another great recipe on The Sportman’s Table. Man, that looks awesome. [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. Bob Redfern’s Outdoor Magazine, brought to you today by the South Carolina Department of Natural Resources, life’s just better outdoors; by Shakespeare’s Ugly Stik GX2 rod, Ugly Stik, America’s strongest, most sensitive rod; by Ranger Boats, still building legends one at a time; by Browning Ammunition, Browning, the best there is; and by Southern Wood Plantation, a place where the grandeur of times past can still be experienced today. He’s shaking his head like he wants to have some. Well, that’s a good thing. That’s a good thing, brother. They’re not growing in the right direction. No, but, hey. Unless we’re going for spots. There you go. He’s got a lot of spots going. He’s got a lot more spots than a red fish, yeah. He needs to be, he’s a dreamer. Tell ya, it’s good to see, you know, we get the mod winners. We don’t have the fish kills that we do if it gets– No that’s true. Exactly, and the bait kills either. Of course, the bait moves around a lot. You know, it’s crazy, even in the dead of winter, we’ll have mullet way up in these creeks. Mhmm. But, those big, when we get those big trout, they’ll just keel over. They go to the deepest hole they can and we get, if we get those really brutal cold days, and it’s, there’s no sun, and we also have big tides, it’ll turn that water so much that there can’t be a thermocline down there to protect them. Exactly. And they just, they just go belly up. That, and our white shrimp. They’ll over winter in those deep holes and just wear ’em out. Do you enjoy living in Beaufort as opposed to Florida? You know, I really loved fishing and living in Florida. But, man, did it get built. Yeah. Everywhere is going that way, but that’s kind of where. Yeah, I mean. Not because there’s so many people and houses, but because they were taking prime places for wildlife and because the land was cheaper, they’d plow everything over, and then they were just filling it and put in a mall, everywhere. See, and now you’re in that low pace, low country style. That’s right. You fit right in, man, I’m telling you. It’s nice, it’s a nice way to live. Semper fi. Semper fi. There you go. Well, folks, that’s our show this week. I gotta thank my guide and our host today, Chris Mattson. Chris, thank you, my friend. No, thank you. I tell you what, thank you for your service. We appreciate all that you’ve done for the marines and all the great Americans across the country. I mean, serving two tours in the Middle East is not something that we overlook and take lightly, so thank you, and God bless you for that, but, having said that, man, we ain’t caught a big fish today. Nope. But we caught a lot of fish today, okay, in the reds and the trout. You know, I will tell ya, when your clients come, you have a great knack of finding all these little nooks and crannies, and so, you know, fishing’s fishing. Fishing’s fishing, sometimes you follow the crumbs and you find a full cookie, and sometimes you don’t. There you go, man. Well, listen, we’ll come back. Gotta do some sight fishing for cobia because Beaufort is known for that. Absolutely. Again, it’s beautiful down here, just a day on the water, okay? And listen, anything that’ll tap the old rod and reel is a good day. That’s right. And so, we thank you very much for that. Folks, listen, if you want to come fishing with this young man, log on to Bob’s top 16 at our website, bobredfern.com and Mattson Guide Service will be located right there. Click on, either give him a call or send him an email note, and you can come on down to beautiful Beaufort, South Carolina and come fishing with him. As I always like to say each and every week, the outdoor is my passion. I want it to be yours, too. We’ll see you next time.
[Narrator] Coming up this week on Bob Redfern’s Outdoor Magazine. Bob is striper and catfishing on Santee Cooper Lake system with guide Stevie Pack. Also on this week’s Sportsman’s Table we feature a duck breast recipe. Stay tuned for this and a whole lot more, and it begins right now. This one right there! What I thought of this thing, he might have been a jake. Fish on! [Man] Doubled up, doubled up, man! There’s one right there, come on. Hang on there. There he is, right there. Let me reel it. Reel him out. Let me get him outta there, Bo. You got him? Oh man! Yeah, that’s him! That’s him! Look it there. Woo, man! Good start! Well, folks, welcome to our show this week. That’s a good start! It’s our early mornin’. Stevie Pack from Pack’s Landing down in Santee. It has been a long time– Oh, nice one. Since we, oh yeah, look at that. Look at that, would you? Nice stripe. Now stripe are comin’ back. Yep, they’ve spawned out. In Santee. [Stevie] Boy, they’re comin’ back down the river is what I’m saying, these have spawned out. [Bob] I’ve referred to stripers are back in Santee! [Stevie] Man. [Bob] You guys have done a great job with the fishery down here. Look at that. Look it here. [Bob] Wow! Huh? Man oh man! Stevie, wow! That little hook’s harder to get out than them big ones. [Bob] Yes sir. Do you need my pliers? [Stevie] I got him. You got him? Now man, look at that. Oh my goodness. He’s probably 25 inches. Look at that, wow, let me hold that thing. Get him in there right there. Got ya, all right. Oop! And he’s gone. That’s it, let him go, man. That’s okay, he wants to go back out. Let’s get rigged up and catch another one. Here, man, here, wipe your hands. All right! Well, folks, listen, I tell you what. We have been on a lot of water. Haven’t been on Santee for probably 10 to 12 years, I guess, Stevie. It’s time you come back. Exactly, well, you know, and this guy right here, he has fished this his whole life since he’s been about, well, probably three or four. Started Pack’s Landing, his daddy did, back in the ’30s. Grandpa. When the lake was– And your grandpa, yeah. I mean, man, and when they built this lake in 1942, the Packs were here. And I will tell ya, you have been fishin’ it ever since. And I don’t believe I have ever heard of a reputation of a guide than the Packs family. You guide, your brother guides. Tell me just a little bit about, while we’re waiting on another hit here, tell me just a little bit about the landing and what you guys service the fishermen down here who come far and wide to fish not only stripe, but blue catfish, largemouth bass? Well, the story there, we got a nice little tackle shop there. We keep the basics, just what you need. We can’t keep all that tackle everybody needs in there. But we got all the basics. So when you come, if you need something, we got it. Got ya. And as far as guidin’, it’s pretty simple, just call us up and come on. The main spawning run up here is March, April, May, June. Okay. So they’ll go up the rivers, 50 miles on up, either Camden or Columbia and they’ll spawn, then they’ll come back down. March you’re gonna catch a nicer fish. They got the big old bellies. That fish will probably weigh three more pounds in March. Yeah, exactly, yeah. Fat, probably been a bigger tug too. But it’s slow. If you catch three, four fish up here, most fishermen are happy. [Bob] Oh sure, yeah. And then you can mix catfish in with it. And of course we got shellcrackers, brown, and the bass have been off the charts here. But I’m just mainly striper and catfish. I will tell ya, folks, listen, go to Bob’s Top 16 on our website, bobredfern.com. You will find this guy and his brother and all of the crew down at Pack’s landing at Santee, Pinewood, South Carolina. Okay, let’s do this. Let’s see if we can catch another one. A little less talk and a little more walk. Oh, look at that! Watch that draw right there. [Bob] All right, got ya, hang on. That’s a good one right there, buddy. Let’s dance. He’s tangled up here. Uh oh, okay, hang on now. Might get the rods up in the a minute. Hang on. It’s gonna be a keeper here. Yes. Well, it’ll being that keeper size range. What do we got? Oh thanks. Got it? Hang on. Hurry up, he’s gonna come off. He’s goin’ upriver. You’re gettin’ all excited this morning. If this don’t get you excited– Get on it, brother, get on it! If this don’t get you excited… Look at that one right there, bud. Look at that jump. Ooh, wow! Wow! Look at him. They’re pretty. [Bob] Stevie, that thing is awesome! Yeah! That’s a hammer. Listen. [Stevie] You gonna lip him? [Bob] I’ll lip him! [Stevie] I can do it all! I know you can! You’re just like Paul. Hang on, I gotta get my glasses off here, I’m gettin’ old. Come here, fish! Come here, man, come here. Hooked just the way he’s supposed to with that Fusion circle hook. All right, come here, come here. Ah, don’t do that. Nah, don’t do that, don’t do that! Nah! Don’t do that! Huh! Too bad we’re not in a tournament. Just playin’! Well I’m trying to take it easy! We’re gonna catch and release. He wasn’t coming off anyway. Hang on, get that thing off my– Oh did they hook you too? Oh you did, you’re gettin’ all excited. Look at that, he’s gone. Man, you did good. All right, let’s get another one. Woo! [Narrator] Stay tuned! When we come back we’ll have more fishing from Santee Cooper. Bob Redfern’s Outdoor Magazine 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: a place where the grandeur of times past can still be experienced today. Fish on, Steve! You got him!? Fish on, brother! You got him? Yeah, man! Let’s get him! I got him, I got him! All right, Stevie, now look, tell me– Look here, I’m getting ready to catch one, I got one too! You got one, get it! I’m comin’ behind you! I got one on too! Clear the room, give me some room. [Bob] Oh I got you now, I got you. I think mine’s bigger. Oh! Oh I gotta go under you. [Bob] All right, go ahead, let’s dance. [Stevie] Did the dance. Look it there. [Bob] Let’s dance. Oh they’re gonna try to cross all these lines up. Goodness! And you know what’s so unique about this spot is this is just a little cut right here off the main river. Look at that, oh my goodness. That one’s spawned out. I’m just playing. He went and did his job. [Bob] I’m just playing mine. I had to clear him before he tangled everything up. Look at this, look at this, wow! Folks, we have literally been here 15 minutes and just got these four rods in the water, and they are just absolutely tearin’ it up. Okay, we’re fishin’ bait this morning. Blueback herring or shad? Threadfin shad this morning. Threadfin shad. The saltwater herring are gone. Threadfins? That spawned out in March and took off. Come here, come here. While you’re doin’ that I’m gonna get a bait out. Yeah, do that, Bo. Look at that. And folks I wanna show ya right here with this Berkley Fusion circle hook. It goes right in the upper lip and you can get ’em right outta there very, very easily. Doesn’t hurt the fish. At all. And I’m just gonna grab it just for the sake of… I don’t wanna hurt him. Come on, get outta there now. You are hooked very good. But… Okay. There we go. Stevie, I’m tellin’ ya. Man, you’re all business. That’s a beautiful morning! It is, look at that, catch and release. Mm, man. Santee stripers, wow! Now tell me a little bit. I know that Santee stripers have been, there’s a major effort by DNR and all the guys who fish here, like you, that have been behind restorin’ this fishery, okay? It’s a tough job. It’s a little to deep to get into, but they’re tryin’, we’re tryin’, everybody’s tryin’. Well I mean I think it’s good for the area but the stripers went away a little bit. Of course they’ve changed the limits and they’ve done all that they can do, so. Yeah, there were other things too, like the Rediversion Canal, rerouting the water. There’s a lot of stuff that went into it, okay? These fish used to come through the lock doors, they were saltwater fish. All of ’em. We’re stockin’ a lot of fish now. Got ya. So it’s gettin’ a little bit like some of the other lakes, a put and take lake. But you see they’re doin’ well. They are doin’ well. Nice outcome. That’s what I’m talkin’ about, yeah, man. We’re getting some bigger fish coming through the lock doors too, so I’m saying, with that combination it could be back. ‘Cause Santee, you know, was one of the first lakes that saltwater fish would come into and they actually stopped the fish behind the dam and stocked all these lakes in the United States with fish from right here in Santee. Santee started it all. If you read the history on it, it’s there. Well, and the history of the Packs family, you guys have been here since the beginning! That’s what’s so unique. [Stevie] That’s why I can’t quit. I know! Gotta do the old drill. [Bob] Yeah, man. Don’t do that! Come back around here. Ah, he’s comin’ back this side. [Bob] Yeah, I’m clear. I can get the others outta the way. I think we’re good. [Bob] You good? Make sure that thing is still alive. Come here, baby! [Bob] You got him? All right, man. [Stevie] This is gonna be a nice one too. [Bob] Yeah he’s a nice one. I can get that one outta the water if you want. You might as well. [Bob] Okay, hang on. [Stevie] Well, if you go under me I’ll be good. All right, yeah. You might catch one while you’re holding onto that one. I got you. That’s gonna be a chunker. Another double! Get another double. It looks like a chunker. Wow! I’ll tell you what– I’ve seen babies roll better. Mmhmm. [Stevie] Oh yeah. [Bob] That’s a good quality fish right there, wow! [Stevie] That’s an old chunk! [Bob] Yeah it is, oh, I’m tellin’ ya. Uh uh uh! Wow! [Stevie] Come here, baby. Easy. I got ya. Yes sir! Oh, he gone! [Bob] You did good, all right. Here, let me get ya some more bait here, brother. [Stevie] That sucker was strong. Yeah he was! Thank you. That was at least, a what, 20… He was probably 25, 26. 26, yeah. You cannot argue with that in the least. All right. Get a fresh bait, put it on this one. Lift up. Hey, they’re goin’ in spurts here. [Narrator] When we come back, we head to The Sportsman’s Table for a South Carolina-certified duck 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. Welcome to Chive Blossom Cafe. This week on The Sportsman’s Table, my guest chef today is Elvis Johnny. He is the chef at Bistro 217 in Pawley’s Island, and he’s got a great duck recipe that I know you guys are gonna wanna, well, they’re gonna wanna cook this at home, aren’t they, Elvis? Yes, absolutely. Absolutely. Yeah, okay! I can’t wait, let’s get started. All right, so we’re using a different technique today. We’re gonna do a duck Seville. Ah, okay. So this is a piece of duck breast that we have seasoned, vacuum-packed. Over here we have this tool is called the Joule. A Seville machine. It’s very popular, people are buying those at home and using more and more. So hopefully this is a recipe they can play with at the house. So they take a vacuumed meat or the fish and then heat it up in the water. Absolutely, so this is at 133 degrees. We’re gonna cook it for about an hour. Of course I have precooked this for us. So we’ll put that in there, it will cook for about an hour, it will be perfect medium rare. So afterwards we’re gonna take it out and then sear it in a pan over here so that we can get the nice colors on there. Yeah, okay. We definitely need that. Okay. Okay. Today we’re gonna serve some sweet potatoes, some baby bok choy, and a nice Asian sauce. I’ve had to use a little bit of ginger and soy sauce. Oh, this is awesome. All right. Okay. Let’s get started. So we open the bag. Over here. And that thing’s already been cooked. Oh yes, this is perfectly cooked. Put it in the skillet. We’ll add a little bit of butter there. Not too much, just a little bit. [Bob] You know things taste so good in a cast iron skillet. [Elvis] Absolutely. [Bob] And I could tell that thing’s only been wiped out too, so all the flavors are in there! Absolutely. Okay, so over here have some sweet potatoes. Very traditional from South Carolina. Little bit of sugar, butter, cook ’em in the oven for about an hour or so, they’re perfectly tender. We’re gonna put those in there too because we only– Whoop, there we go. We wanna take out the flavors from the duck. Good flip. [Elvis] Absolutely. It doesn’t happen all the time like that, but this time. [Bob] Ah, there you go. And if you want a copy of Elvis’ recipe, folks, just log onto bobredfern.com. [Elvis] Absolutely, okay, here we have some nice bok choy. That has been blanched. We’re just gonna sear it a little bit here. We’ll start with the sweet potatoes. Lay ’em on the plate. [Bob] Oh wow. You know, and sweet potatoes are, really they’re good with anything. Absolutely, I mean I never ate sweet potatoes before I came to South Carolina and let me tell you, they’re one of my favorite foods ever. Oh wow! I love sweet potatoes. Well that’s a story in itself! And as we always say, folks, here at The Sportsman’s Table, Elvis is in the building, huh? There you go. Woohoo! All right, here we go. I love the contrast of colors there, you know? [Bob] Oh yeah. And okay, the piece de resistance. Here we go. Nice duck. You can cut it in different ways, I like to do it this way. You know, duck breast is just, well it’s a great dish. And a lot of folks really don’t like it because they think it’s too gamey, but the way you’ve cooked it, it takes all that out. Yes, absolutely, and I tell you what, this duck from South Carolina farms that we have in here, actually Charleston area, which is very, very close to us here, it’s tremendous, it’s awesome. And I don’t think it’s very gamey either, you know? [Bob] No. [Elvis] Here we go, a little bit of sauce. Okay, all we have in here is soy, ginger, sesame oil, and rice wine vinegar, with a little teeny bit of sugar. It’s great addition to this dish. [Bob] Oh my goodness, wow. I tell you, you guys never cease to amaze me. [Elvis] This is good stuff. [Bob] That is good stuff. [Elvis] All right, we have some black garlic here. [Bob] Ah, the secret. Absolutely. This will balance it a little bit. And you know, a little story in Japan, they use this for memory. People that have problems with their memory, they eat black garlic, helps them with it. So I need to take some of that home. That’s why I bought it. Because I needed it. Here we go, and ready to eat. There you go, wow. That is a beautiful dish. I know it tastes as good as it looks. Elvis, I’m glad you came in the building. Thank you very much. Thank you, man, and listen, I tell you what, folks. If you’d like more great recipes, you can stop on it at Bistro 217 on Pawley’s Island. Stop in by the Chive Blossom Cafe, have some great South Carolina food, and logon to certifiedscgrown.com and you can see for yourself what’s fresh on the menu. [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 brought to you today by Chevrolet: the official vehicle of Bob Redfern’s Outdoor Magazine. By the South Carolina Department of Agriculture. Buy South Carlina: it’s a matter of taste. By Pennington Seed: the leader in outdoor forage products. By Browning. Browning: the best there is. And by South Carolina Embroidery and Screen Printing. And by Back Woods Quail Club: offering Southern-style hunting, and an array of exciting and challenging clay target shooting sports. He’s on! Get him, Bob! Fish on, Stevie! Fish on, Stevie! Let’s finish up! All right, man! Let’s finish this deal! Yeehaw! Oh, man! Oh my goodness. I think it’s gonna be another cat. I think it is. He’s kinda swirlin’ and twirlin’. Kitty cat, you hear him purrin’ coming to the top. That’s okay though, I’m tellin’ ya. Santee’s known, folks, for its blues and we’ve caught some very nice striper today, nice blue cats. And my guide and go-to guy, oh yeah! Man, that’s a filet or two right there, look at that. Man, listen, you clean him up, fry him there at the grill at Pack’s Landing. [Stevie] We’re gettin’ ready to do that. Ooh, wow! And them blues have been known to be caught outta here what, 75, 80, 90 pounds? I think the record’s 110. 110, man! We got a ways to go to get that. Goodness! Yeah but that one right there’s a good eatin’ fish right there. You know what I like to hear about this? I just like to hear you grunt. It might be old flathead. I just like to hear you grunt. Feels pretty good. Definitely bigger than that last one. Oh yeah. Listen, I’m tellin’ ya, they’ve all been good today. All been good. You were able to get him? I called it, flathead. Let me just check, let me just check. Oh yeah! I think he might be the biggest kitty cat of the day. Oh yeah. Oh yeah. I know the folks ain’t seen him yet but that’s okay, they will in a second. That is how well we can get him up here. [Bob] Mmhmm. You gonna lip him? [Bob] I’ll lift him. [Stevie] I’m gonna put him right in your hand. [Bob] Yeah, man, there he goes. Get him over here. Come here, kitty. Kitty kitty kitty kitty! [Stevie] Told you it was a flathead down here. [Bob] Yeah you did. [Stevie] Grab in that bottom lip there. [Bob] Yeah, man. [Stevie] Get him in the bottom lip, he won’t get ya. Right there. Oh man. They pretty, ain’t they? [Bob] Yeah, they are, mmhmm. [Stevie] They got the coolest color to ’em. Man, I’ll tell ya. Man, he is a fat too. How about it!? Bo, I’m tellin’ ya, huh! You did good! I try. Well folks, that’s Bob Redfern’s Outdoor Magazine from Santee down here in beautiful Pinewood, South Carolina, Pack’s Landing, and one of the guys that owns this place, Stevie Packs, his brother Andy, they run this beautiful facility down here. If you haven’t come down to fish, you need to log onto bobredfern.com, go to Bob’s Top 16, logon and fish with this guy right here. ‘Cause I’m telling you, you will not be disappointed. If you haven’t been to Santee lately, it’s back, okay? Blues, stripers, bass, and we’re gonna do some more down here and I gotta thank you again, okay? Absolutely. Absolutely. And it’s just been a wonderful day. I know you’re gonna get back out on the water here soon, but you know, if folks do wanna come down here, what’s the best time? And let’s take just a couple seconds here. What is the best time to come down here for stripers? For the stripers it’s generally March 1st through June 1st up here at Santee, on the upper end, as far as we can get up the river here. [Bob] I got you. We’re the last marina on the Santee system. And they’re goin’ up to spawn in March and then they’re comin’ back down and then they’ll move onto the lower lakes in March through June. Of course the shellcrackers, they’re bitin’ now. The bass has been phenomenal, largemouth, these tournament weigh-ins, it’s unbelievable. The catfish is awesome, always year-round. We catch catfish year-round, so. And it’s good. Well folks, listen, I’ll tell you what. Again, as we always like to say each and every week, the outdoors my passion, I want it to be yours too. And I know you want it to be theirs. Oh, absolutely. Stevie, thank you so much. Folks, we’ll see you right back here again next week. Enjoyed it. On another episode.
Bob heads to White Springs, Florida for some winter largemouth bass fishing at Florida’s premiere location for bass fishing, Beinville Plantation www.bienville.com. Then on the Sportsman’s table, Culinary student Dan Petrillo serves up a pork Wellington recipe using South Carolina certified pork.
[Narrator] On this week’s Bob Redfern’s Outdoor Magazine Bob heads to Bienville Plantation in White Springs, Florida for some early winter bass fishing. Plus on this week’s Sportsman’s Table we feature a pork wellington recipe using South Carolina-certified pork. All this and a whole lot more, and it all begins right now! Oh, he dropped it. Come on, fish! Oh, there he is, okay, hang on. Okay, alright. Yeah, there we go! I put the havoc on him, Mike. Well folks, welcome to our show this week. We are in north Florida back down at Bienville Plantation. We’re fishin’ one of the 27 lakes on this property. I’ve never been on this one, okay, and so my guide and the go-to guy showin’ us how to do it today is Mike Sloan. He’s one of the professional guides down here that you’ll run into. Mike, you think I put the havoc on him, brother? You got him Yeehaw! Oh my gosh, look at that, well okay. That’s a healthy fish right there. Let me put my worm up there, okay, and I’ll tell y’all what I’m fishin’. ‘Kay, we’re fishin’ half ounce weights on this Texas rig and this Havoc worm, it’s a biggin and that’ll bring him in just like that. Now Mike, you know, let me let this thing go here. Let’s talk just a couple of seconds here, and I know you’re interested in getting guides, okay, I mean gettin’ fish, but listen, when you come to Bienville, what can folks expect when they come down here? I mean, this is a great fishery. It is a good fishery, we’ve caught a lot of fish, and the biggest fish I’ve had a client catch out here was 12.5 pounds, and it was on Thomas Lake. But you can catch brim, speckled perch, bass, catfish, we have an assortment of fish that they can catch. We offer, really most of it is all artificial fishin’. We don’t do any shiner fishing or anything right now. [Bob] Yet! We did it one time, but we don’t right now. Well, I’m hopin’. Folks, I’m talkin’ to Tia Rodie, the manager down here, we’re gonna try to see if we can’t do a show down here doin’ some shiners. But that’s another subject for another day. With that, brother, I tell ya what. Now out here and fishin’, this is a relatively new lake out here, it’s what, four or five years old? This like’s about four, four and a half years old and has really no grasp, but it has more humps, more points, more structure as far as trees and stuff in the water, and that’s basically what we’re fishin’ today. Well, I’m gonna date this, okay, ’cause I don’t normally do that. But it is 70 degrees, will be 80 degrees today. It is mid-January, okay, so listen, you don’t have to go to South Florida to catch trophy bass. You can come right here, White Springs, Bienville Plantation Log on to bobredfern.com, go to Bob’s Top 16 and you’re gonna find it right here. You love to quail hunt, you love to bass fish, okay? You’re gonna get guides like this gettin’ you on the water, and you’re gonna have a great place to stay, five star, great facility. With that, I’m gonna shut up. I gotta get this Havoc back in the water, right? Alright, Mike, I got another one planned with my Havoc there, the 10 inch. [Mike] A 10 inch Havoc, huh? Yep, great brown belly, mm-hmm. Oh, there he is, alright, come on. You know, he’s right over that, oh. Right over that hump, aw man! He took me all the way back to the boat. Alright folks, I’m gonna tell you what I caught the last fish on. 10 inch great brown belly Havoc. It’s a Skeet Reese design, and it’s by Berkeley, okay. Very, very simple Texas rig. The line that I’m usin’ today, I’m usin’ a 12 pound Berkeley braid. I’ve got a Venerate Abu Garcia, and then of course, you know as always, Abu Garcia and a bait caster, so. That’s the combinations today that we’re fishin’ with, and thus far I’m havin’ a lot of fun, how ’bout you? Havin’ a great time. Yeah, man, woo hoo! Catch a few more. Yep. Come on, take it! It must be somethin’ about that long tail. Yeah, they’re grabbin’ hold to the end of it. Yeah, he’s kinda battlin’ a little bit so oughta have to, I gotta be patient. Man, it’s hard to be patient when you’re worm fishin’, you know that? Oh my gosh! [Mike] It’s easier when you’re crank bait fishin’. Crank baitin’, that’s fishin’ for dummies. This actually takes a little bit of skill. I don’t know, maybe uh, I don’t know. Of course we got the sun comin’ up a little bit, so that’s gonna change the light. Now, have you noticed any differences in light patterns as the day goes on when you’re fishin’? It’ll start movin’ a little bit more. Will it, oh, there he is again. Oof, come on. I wonder if that just ain’t some smaller fish just messin’ with me. You know, these bass like to mess with me, okay. I’m not sure why, but they do. Oh, oh, oh, oh, oh, oh, come on, take it, take it! [Mike] You’ve got it. Aw, take it. There he is, okay, okay. Alright. Woo hoo! [Mike] He played around with it long enough that time. Yeah, he did! Yeah man, he’s lovin’ that curly tail. Yessiree. I got the Havoc magic. Woo. Those are nice, chunky bass. Yeah, they’re good little ol’ fish. They’re strong in this lake. Yes sir, they are. You know, and that’s the great thing about Bienville down here, with over 27 lakes available to catch fish. I mean, look, I can’t, why would you want to go any place else, to be honest with you. Now I can see, and folks, Mike actually lives in Jacksonville, Florida, about an hour, a little over an hour away, but that doesn’t keep him from comin’ over here to guide for you folks two, to three, to four times a week. And hey, he gets more folks seven days a week, he’ll even bring his motor home over here and he’ll be here 24/7, 365, woo hoo! [Narrator] Stay tuned, after commercial break we have more bass fishing from Bienville Plantation. Plus we’ll introduce you to Bob’s Top 16 Destinations of the Week. Lake Guntersville, the mecca of bass fishing in Alabama. Bob Redfern’s Outdoor Magazine is brought to you today by Chevrolet, the official vehicle of Bob Redfern’s Outdoor Magazine. By the South Carolina Department of Agriculture, buy South Carolina, it’s a matter of taste. By Pennington Seed, the leader in outdoor forage products. By Browning, Browning, the best there is. By South Carolina Embroidery and Screen Printing. And by Back Woods Quail Club, offering southern-style hunting and an array of exciting and challenging clay target shooting sports. Alright, another Havoc. Ah, yeah, oh yeah! [Mike] That’s a good fish. That’s a nice fish, yeah. It’s okay. Man, oh man, mm mm mm. You know, and the good thing about this Havoc, I know I keep raggin’ on it, but that’s the same worm and I caught four fish in row! And I ain’t changed him out yet. Hoo hoo, mm. Now that’s a little bit bigger. [Mike] Yeah, that’s a good fish right there. Gosh, they’re nice and healthy, mm mm mm. Now you can tell it’s wintertime, though, ’cause they’re a little bit lighter in color, but that’s okay, you know, that is okay. They get a little bit lighter in color when the water’s got a little bit of tint to it. Get out in the clear water and they turn just black as they can be. Well, remember that, and begone, brother. Yeah, yeah, aw now he’s a runner. Let me get out of the way. He is a runner! I think that’s a little bit bigger fish. [Mike] Nope, it’s about the same size fish, he just thinks he’s mean. [Bob] Get him over here, I’ll get him out for ya. I got my union card, brother, huh. [Mike] He just thinks he’s mean. [Bob] Ah, there you go. Yeah, that’s not a bad little fishy. Well folks, we’re hump fishin’ out here, actually. And for all you all that bass fish, and you know, what Mike has located out here for us is basically a gravel point. This is a relatively one of the newer lakes, about four or five years old here at Bienville, and it has not had the opportunity to pick up hydrilla and a lot of the lily pads yet. And that’s the great thing when you come down here. Of the 27 lakes that are available for you to fish, there’s just every single type of basically water types that you can fish down here. And again, crank baits, spinner baits, and of course as we’re doin’ this morning on plastics. This is just one of those places that you can kinda do it all, okay? And with that, the only thing you need is a good guide, and they got lots of ’em down here. So just again, log on to bobredfern.com, go to my Top 16, and you need to connect. If you love fishin’, fine, if you love to hunt quail when it’s in season, man, Bienville’s your place. Or you just want to bring the family down and spend a weekend. It’s one of those places you can do that. Alright, Mike, come on, get out there. Get another one, brother. You can fish from a foot deep to 35 feet deep. Just depends on what time of the year and what you want to throw. [Narrator] Chevrolet presents Bob’s Top 16 Outdoor Destination of the Week. A look at the best and hunting and fishing destinations in the United States. Each week, Chevrolet will feature a new hunting or fishing destination in conjunction with Bob Redfern’s Outdoor Magazine and Bob’s Top 16. If ever there were a classic bass town Guntersville is it. It sets on a peninsula in northern Alabama. Surrounded by its namesake, 69,000 acre Lake Guntersville. A regular stop for many professional bass tournaments, with 950 miles of shoreline, Lake Guntersville is to bass fishing what Augusta National is to golf. Steeped in old south tradition, picturesque and uniquely challenging, yet rewarding. It can get hot in the summer, but the climate is pretty mild and falls are colorful. Guntersville was ranked among the 100 best places to live in America by relocateamerica.com in 2002. Thanks to its excellent schools, artsy culture, and relative proximity to major cities, like Nashville 150 miles to the north, Atlanta 160 miles east, and Birmingham 70 southwest. For more information about Lake Guntersville, log on to www.alapark.com. For more destinations, be sure to visit bobredfern.com and click on Bob’s Top 16. And to get to your next destination, go online at chevy.com. Stay tuned, next we head to the Sportsman’s Table to show you how you can make a pork wellington that will impress your family and friends. 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 by South Carolina-grown meats, vegetables, and fruits. Make sure your food is South Carolina certified, it’s a matter of taste. Folks, my guest this week is culinary student Dan Portrello here. He’s a senior at Horry-Georgetown Technical College in Myrtle Beach. And I’ll tell ya what, you got a great recipe for us. I can’t wait to get started with this one, Dan. Alright, so today we’re gonna be makin’ a wild boar wellington. So we’re gonna start off with a sheet of puff pastry here. It’s been defrosted and laid out. This right here is about a six inch chunk of wild boar tenderloin that I seared off with a little salt and pepper, cut it to size. So we’re gonna take a little bit of this egg wash here. [Bob] And folks, if you want a copy of Dan’s recipe you can log on to bobredfern.com and his wild boar recipe will be right there. Listen, you know, and this is getting to be a mainstay, a lot of folks are usin’ their wild boar meat. It’s very versatile, and if you get it in the right time of year, I prefer the flavor to pork. Awesome, okay. Okay, Dan, we’re gettin’ ready to roll it here. What are you gonna add to this next? Alright, so the next thing that goes on is a little bit of sauteed spinach. This and a little olive oil and garlic, gonna wring it through a towel to get the liquid out. If it’s too wet the puff pastry won’t rise. So we just put a little bit of that on there. Just enough to cover that up, and then after that we put a little roast red pepper, lay that over the top. [Bob] Again, certified SC grown right there, awesome. [Dan] Alright, so the next step, simply tuck this in, and you want to roll this as tight as you possibly can. And when it starts to overlap, you’re gonna want to take a little bit more of your egg wash, hit that there, roll that up, and you’ll want to crimp those edges. So I take my knife, with the back end of my knife crimp it down, and cut the excess off. Just kinda finishes it off. Yep, and it seals all that in so the liquid won’t fly out in the oven. Put a little crosshatch on the top. Now, you’re gonna want put this in the oven at 350 until the internal temperature of the pork’s at around 145. The temp will right it to 150 from there and it’ll be completely safe to eat. Well great, I can’t wait ’til this thing gets done, awesome. Alright, Bob, I just took this out of the oven. I’m gonna garnish it with a little roasted orange pepper sauce. Little bit of drizzle. And again folks, if you want a copy of the recipe just log on to bobredfern.com, and Dan’s recipe will be right there, that’s awesome. Man, that really adds a lot of color to it, okay. And the flavor, you know, I tell ya I can tell that this is awesome, mm. Oh, that sauce is awesome, yeah, there you go. And remember, nothin’s fresher, nothin’s finer until it’s certified South Carolina. Log on to their website at certifiedscgrown.com and see for yourself. [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 brought to you today by the South Carolina Department of Natural Resources, life’s just better outdoors. By Shakespeare’s Ugly Stik GX2 rod, Ugly Stik, America’s strongest, most sensitive rod. By Ranger Boats, still building legends one at a time. By Browning Ammunition, Browning, the best there is. And by Southern Woods Plantation, a place where the grandeur of times passed can still be experienced today. Ah, there we go, okay. You know now, Mike, it was a little different on that one. He was actually up on the bank. Mm-hmm, up there in that gravel, yeah. Mm-hmm, alright, here we go. Come on up here, oh yeah, he got a little size to him. Listen, I take these all day long, okay? Oh my goodness, mm mm mm. You know, I’m not so used to havin’ somebody kneel down to get my fish, oh my gosh, yeah. Pretty little fish. Now, he’s a little cool. What’s the water temperature, I didn’t even check. What is it, in the 60s? 60, about 63 degrees. Yeah, well it’s just over the threshold for plastic baits. Well, I’ll tell you what, I wrecked havoc on him, too. Yeah you did, there ain’t no doubt about that. The Havoc’s been workin’. Get on back in there, buddy, woo hoo! [Mike] You have worked the Havoc over today. All my friends at Berkeley will be happy, brother. [Mike] And the funny thing is that’s two baits, two worms, and six fish. Yeah, exactly, you know? There’s something to be said for longevity for plastic. I’m tellin’ ya, you know but, ah, a 10 inch. You know, folks, just a little bit about the bait selection here today. I just thought that that long, curly tail Havoc 10 inch worm, not much underbrush, mainly gravel high points. I just thought maybe that might be the ticket today, and you know, that’s one of the keys to fishin’. Whether you’re fishin’ in Florida or wherever you’re fishin’, you just gotta try some different things, you know? And I’m always, most of the time you’ll see I’m on the down end, the guide’s always beatin’ me, but that’s okay, it ain’t about me. I want our viewers to see guys just like Mike Sloan and all the rest of the guides down here at Bienville. I want ’em to understand that their whole focus is to put you on fish. Again, it’s a destination, and we want them to get in the boat and catch fish. And they’ll put you on the right stuff to do it with. You just gotta be patient, but if you wanna bring your own stuff and you know what the deal is, you could do that, too. But if you’re comin’ down here just havin’ a family fun time you don’t get out on the water very often, these guys, they’ll put you on fish. And especially if you’ve got kids. They love kids in the boat, as we all do. Again, the future of the outdoors is with these youngsters. [Mike] Yeah, it’s with the kids. Yeah, get ’em off the iPhones, get ’em off the iPads, get ’em out from behind those godawful video games, and get ’em out breathin’ a rod and reel. Out in the wide, open spaces. Alright, I’m gonna try the middle of that cut right there, we’ll see what happens. Now, I love the structure on that bank there, the rock, goodness, mm. I’m tryin’ to be extra careful. You don’t want to lose that Havoc, now. No, man, this might be the money fish! Might be the money fish. You know, the bites kinda changed, though, just a little bit. The sun’s come up now, but they’re still comin’ off these little humps and points. He may have dropped it right there. Maybe. I’m kinda stringin’ him along. Eh, I still feel a little weight there, no he’s still there. Oh, come on, I hate gettin’ ’em this close to the boat! You know what it is? Dang it, do you want to play the gator chomp? Go ahead, hit him. [Bob] Could I just get you to, I mean, one rendition of rocky top! Yeah, man! Alright! Yes sir! I’ll do that one for you. Yeah man, mm, mm, mm, okay. Well, he ain’t the biggest, but I’ll tell you what. Took me a little while to play ya there, little fish. Woo, well folks, listen, I will tell ya, this is been an awesome trip. I come down to Bienville a lot. Quail hunt and really just to come bass fishin’ and hang out with these guys because I learn so much when I’m here. And you know, Mike, you’re one of those exceptional guys. I tell ya, folks tell us all the time, you know, Bob, what’s really special to us when we see your show is these guys that you go with and fish, that they just act like we could spend all day with ’em. And I said, well yeah, that’s part of the deal. And you’re one of those special guys. Yeah, it’s like everything else. You want to have people have a good time, you want ’em to enjoy themselves. You want ’em to catch fish, you want to be able to teach them something that’ll help them catch fish. And that’s really what I’m here for. Well, and you know, and that’s very special, because I mean it takes a certain amount of temperament to be able to spend eight to 10 hours, especially when you’ve got a family and that sort of thing, and you guys do it so well down here. And the other thing, with Ranger boats, I know you’re still buildin’ legends one at a time. Yeah, there you go. Well folks, that’s our show this week. It has been, well, one for the books. I just really, again from one bait right here, the Havoc, man, this is the ticket. Log on to our website, go to the Pure Fishing website, go to berkeley.com, and Abu Garcia and all the great folks that sponsor our show. I know I’m not tryin’ to make this an infomercial, but I tell you what, when you want good gear to come down to Bienville to fish with, Abu Garcia, Berkeley, Shakespeare, it’s the best on the market. And with that, as I always like to say each and ever week, the outdoors’ my passion, I want it to be yours, too. We’ll see you next time. Alright, man, we have got to get, and I got one more in me, Mike. One more, beau. [Mike] Let’s get one more. Alright.
This week Bob heads to Pensacola, Florida for some early winter big bull red fishing. Joining Bob will be Captain Bill Willis with Lost Bay Guide Service. On the Sportsman’s Table, Jamie Saunders, Chef and owner of Johnny D’s Waffles and Bakery in Myrtle Beach shares her Fried Green Tomatoes with Shrimp recipe. (originally aired 1/2019)
[Narrator] On this week’s show, Bob is fishing in Pensacola, Florida for some early winter big bull reds. Also, this week we feature a true Southern recipe, fried green tomatoes. All this and a whole lot more, and it begins all right now. Beautiful right there. What I thought initially, he might’ve been a jenny. Fish on. Double-barrel, it’s comin’ up, man. Fish on, Bill! There you go. Oh man, mmm mmm mmm. Awesome. Awesome, my friend. Gulp! jerk shad. Woo yeah! He got a little bit of pull to him too, my friend. Well folks, listen, we are down in Pensacola, Florida, fishing with my good friend, Captain Bill Willis. Lost Bay Charters. And Bill, I’ll tell you what man, you’ve been living in these fish for what, a month? Oh yeah, yeah we’ve had em good since… Look at that fish man. Look at it. Good pretty red fish. Oh, yeah. These fish are in here spawning. And he swallowed that gulp too didn’t he? Look at that man. Beautiful fish, Bill, beautiful. [Bill] That’s a smaller one there, that’s nice. [Bob] He is. But I’ll tell you what, he ain’t making a tight line, and that’s a good thing. Oh yeah, yep. You got him? Nope, not yet. [Bob] Awesome! Alright, here you go. Oh man. Man, that water is really nice and clear, gosh. Had him hooked up too, man. Yep. Oh, looky there, folks, beautiful. Pensacola redfish. Pretty dot. Now, Bill, real quick, tell everybody where we are here. We’re just east of Perdido Key. Perdido Key has became one of the hottest Fall/Winter destinations for redfish ’cause there are just so many that come in to spawn, and this Pensacola Bay is just east of there, just a few minute boat ride. And that’s actually one of the smaller ones. We’ve been catching 35, 45 inches, and hopefully today we’re gonna get on some of them big ones. Oh man, there’s gonna be more. [Bill] That’s a great fighting fish. Oh yeah! You did a good job. Yeah, man, alright, well I’m gonna put him back for somebody else to get him. Get, be gone, right there. Woo! Right there, man! [Bill] Here’s your towel. Ah, thank you, brother. [Bill] Alright, let’s get another gulp jerk shad out. Alright, Bill. I can tell you we are set up for success for today. Well, folks, I’ll tell you what, we got more great action coming your way right here on Bob Redford’s Outdoor Magazine. Our destinations, fishing. That’s what we’re doing today. Alright, Bill, are you ready to do it again, brother? [Bill] Let’s do it, let’s do it. Alright, man. Started the morning with Blue Angels flying over and now we’re on redfish. Doesn’t get any better. Get him, Bill, get it man! Hooked up. Doesn’t feel like a real big one. Well folks, we’ve been down here fishing with Captain Bill Willis down here in Pensacola, Florida, our destination this week, and we are looking for the big gold beauties, the big redfish. And he has got one here. Get over here, so the boys and girls can see you. You got a biggin? Got a Goodin. Oh, man, let me throw up and see if I can’t get out there. Yep, they’re there. Come on! Let her go to the bottom. Hooked to the freight train. Yeah, man. Well, now, Bill, these fish, I mean, you fish around here Yeah man. And ole Bob’s hooked up. There he is! Oh man. There he is. These fish come in and out of here pretty much all the time, do they not. Yep, there in here starting about the first or second week of November. And we have them usually, all the way to the first of March. Oh my goodness. They come in to spawn and we got a bunch of bait in here that’s pouring out the bayou. So they’ll get up on the surface. Just thousands of fish so it could be an acre of surface activity. You know, and I will tell you the fish are just awesome and beautiful. I’m gonna come… Gotta come under, all right. Yes sir. The red fish shuffle. Yeah man! Whoo hoo! Now what’s the slot limit in Florida? 18 to 27 inches. Okay. You can have two per person. Most of these fish are probably 35, 45 inches. Yeah. This one’s gonna run me around the back, so I’m gonna head this way. [Bob] Whoo hoo! That’s what I’m talking about brother! Yeah man! Well you know Bill, I tell ya, it’s great that you have a kind of a little kind of a comradery network down here with all of the guys. Yes. The great working relationship. And I tell you Bob, that makes me a lot more successful. We’ve got a lot of great guys in this area. [Bill] Yeah. We work really well together. Listen, I’m losing more line than is coming on man. [Bill] Did you see them busting on the surface when we were pulling up? Yeah I did, I did. Whoo yeah! Come on slide up here so the folks can see. Let me see if I can slide down a little bit. Oh man! Awesome! Awesome! [Bill] Bob, you got a spare hand you can hold that one second. I do, I do, I do. [Bill] Get this girl, get her picture and get her back in the water. [Bob] Anything to do to help the guide. You know I learned a long time ago, never guide the guide. That is awesome! That’s awesome Bill. Oh man! Whoo hoo hoo hoo! Yeah man. This Revo SX30 is absolutely humming here. And you know folks, I’ll tell you what. We’re fishing… [Bill] Get on that side for the sun. There she is. You got a measuring tape on here? [Bob] Yeah man. Whoo that’s nice. That is nice! All right, we let her go. She’s about 38 inches. That is nice. All right man. And there busting again? [Bill] Yeah. Get it! Well you know folks, I’ll tell you what. When they start busting top water down here. This is just awesome. This is awesome. And I’ve fished in a… [Bill] There you go, you can see the birds back here, Bob, Yeah I do. And I’m fishing a… A Gulp 5/8 ounce jig head, okay. Ohhhhh! With a white plastic Gulp spin bait. Oh, oh, Jerk bait with a paddle tale. Man, I’ll show it to you when he comes up. Bill, I’ll tell you what. He is… [Bill] You let me know when you get ready and I’ll help ya. Yeah well, that may be a while. Look at that thing, beautiful gold color. [Bill] Beautiful color. [Bob] What do you think he’ll weigh? [Bill] I’m gonna say that one there is probably going to be 18 to 20 pounds maybe. [Bob] You think? Man that thing looks more like 25 to me, Bill. That’s my uneducated eye. [Bill] Hey, we can round it to 30 if you want. [Bob] That’s kind of where I was headed. Folks I’ll tell you what. My go to guys down here in our destination, Captain Bill Willis with Lost Bay Guide Service here. That’s a good one. LostBayfishing.com Man! That’s a good one, Bob. Oh, That’s awesome! Ready for your picture? Oh folks! That is a beautiful, beautiful, Pensacola red fish, right there. Beauty. The gold. [Bill] Show them the dot on there, Bob. Let me get my hand in the right place here. Oh yeah. Oh yeah. [Bill] That’s a purdy one. That’s a purdy one. Beautiful fish. Folks, stay tuned. When we come back, we’re gonna have more red fishing action here with Captain Bill Willis from Lost Bay Guide Service here out of Pensacola Florida. [Narrator] Stay tuned, when we come back from commercial break. We take a look at another Bob’s top 16 destinations. This week we take a look at Lake Mead and all that it offers anglers and outdoors men alike. Bob Redfern’s Outdoor Magazine is brought to you today by Chevrolet, the official vehicle of Bob Redfern’s Outdoor Magazine. By the South Carolina Department of Agriculture. By South Carolina, it’s a matter of taste. By Pennington seed, the leader in outdoor forage products. By Browning, Browning, the best there is. By South Carolina Embroidery and Screen printing. And by Back Woods Quail Club. Offering southern style hunting and an array exciting and challenging clay target shooting sports. Chevrolet presents, Bob’s Top 16 outdoor destination of the week. A look at the best hunting and fishing destinations in the United States. Each week, Chevrolet will feature a new hunting or fishing destination. In conjunction with Bob Redfern’s Outdoor Magazine. And Bob’s Top 16. Lake Mead is the largest Reservoir with maximum water capacity in the United States. It has a maximum depth of 465 feet. It has 150,000 surface acres. The majority of the water in the reservoir comes from melting snow from the Rocky Mountains. The lake is known for it’s striped bass, where a catch can weigh over 40 pounds. Other popular catches include, trout, crappie, blue gill, green sunfish and catfish. Fishing season is open year round. However, the best months for fishing are from July through December. Many people choose to fish at night for a relaxing evening. Boat, hike, cycle, camp and fish at America’s most diverse National Recreation Area. With striking landscapes and brilliant blue waters this year round playground spread across 1.5 million acres of mountains, canyons, valleys and two vast lakes. See the Hoover Dam from the waters of Lake Mead or Lake Mohave. Or find solitude in one of the parks nine wilderness area’s. For more information, log on to www.nvs.gov. For more destinations, be sure to visit BobRedfern.com. And click on Bob’s Top 16. And to get to your next destination, go online at Chevy.com. After commercial break we head to the Sportsman’s Table for a true southern recipe. A fried green tomato recipe with a 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. Welcome to this edition of Sportsman’s Table with me is Chef and owner of Johnny D’s Waffles and Bakery here in Myrtle Beach. Chef Jamie Saunders. And she’s got something that has shrimp, green tomato’s, eggs, listen. Stay tuned and watch. This is gonna be awesome. Yep! Johnny D’s. I’m so excited to be here, okay. Wow, thank you. First thing we’re gonna do, is I’m gonna get my shrimp cooking here. So I got a little bit of unsalted butter here. Okay. A little bit of onions. And I already cooked my fried green tomatoes earlier. So I used a little bit of buttermilk a little fry flour and a little bit of corn meal to get those nice breaded and nice texture for the dish. You know, not everybody can fry green tomatoes. And you know what I like about green tomatoes. They haven’t got that sweetness yet, so it’s little bit of better, I made a nice honey bacon jam here. So that’s gonna bring the sweetness to the dish and the saltiness like with the bacon. That everyone just loves so much. So, we’re gonna make a little bit of benedict here, I mean, I am waffle, I mean breakfast expert, so. There you go. So we got those onions cooking a little bit. I just want to bring out the flavor, bring out some aroma. And I’m gonna get my shrimp cooking. Well folks, if you want a copy of Jamie’s recipe just log on to BobRedfern.com go to the Sportsman’s Table and voila, it’ll be right there. And we are down in the Myrtle Beach area. Drop by Johnny D’s Waffles and Bakery and you’ll probably see Jamie in there doing this exact same thing. So the best part of the dish is I got my beer here. So we’re gonna finish off with a little bit of beer. We’re gonna let that shrimp finish cooking in that braising. The two B’s, beer for breakfast. Exactly, why not? I mean, we do serve liquor at the restaurant. Yeah, okay. So we might as well. You know, beer, liquor, bloody mary’s what ever you want here. Yeah, exactly. [Jamie] So we’re gonna get that going. And I mean shrimp is pretty relatively quickly cooked so it’s only gonna take a minute or two. [Bob] You just gotta let them get pink. [Jamie] That’s it. We’re gonna let them curl up a little bit. But in the mean time here, I’m gonna start plating. [Bob] Okay. [Jamie] So I got my fried green tomatoes that I made. All right, let me get this out of the way a little bit. We don’t want to block it. There ya go. All right. Oh yeah. We’re gonna take little bit of this bacon jam. And that’s got honey in it to. Yes. Wow, that’s awesome. [Jamie] Local honey, fresh local honey right out of Conway. [Bob] Certified S.C. grown folks. [Jamie] I’m not gonna be to cheap because let’s face it, it’s bacon and everyone loves it. [Bob] Fresh on the menu at Johnny D’s. [Jamie] Yep. So as soon as this shrimp is ready here we’re gonna take it and put two or three on there. How ever many you want. I’m gonna go for three because I’m pretty hungry this morning. There you go. We’re gonna take this right on here. No, you told me you were vertically challenged, okay. You’re not that short. No, you’re standing on a box. [Jamie] I’m standing on a box, I don’t want to look like a midget compared to you. [Bob] Oh my goodness. You gotta laugh, it’s breakfast. It’s breakfast and we’re having shrimp and we’re getting a little fancy here for breakfast. [Bob] Wow! We’re gonna do our poached eggs. Oh wow. And you know not everybody can poach and egg either. No these are pretty good, I did a pretty good job with these ones. Yeah, you did, man that’s fantastic. [Jamie] I get a lot of practice though, we serve a lot. And you want to do the honors? [Bob] You do I’ll get it out the way. [Jamie] This is a nice little hollandaise I made. [Bob] There we go. [Jamie] I’m just gonna spoon it over the top. And that’s it. [Bob] Look at that. [Jamie] It’s all ready for ya. Wow, fried green tomatoes, fresh South Carolina shrimp, eggs right there. You knocked it out of the park, Jamie. Thank you so much, thank you. Thank you. Well listen folks, that is another great recipe on the Sportsman’s Table. Log on to CertifiedSCgrown.com and see what’s fresh on the menu. And hey, when you’re in Myrtle Beach, stop on by and see Jamie, Johnny D’s Waffles and Bakery right there on Myrtle Beach. [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 brought to you today by The South Carolina Department of Natural Resources. Life’s just better outdoors. Brought to you by 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. A place where the grandeur of times past ]can still be experienced today. Whoo hoo He thump it? Yeah. He thumped it. Yeah, he thumped it. There he is. Bob’s on. Oh yeah man! There you go, red fish shuffle. Yeah man, hot dog! He’s on! Good job, Bob. All right man, we need another double here. This is awesome. You let that old berkley trilene braid just sing right off that Revo SX30 right there folks. That’s the gear I’m fishing with today and I got volatile seven three rod here from Abu Garcia. Spin cast. Fishing a Gulp 5/8 out keeper jig head with a paddle tail. Berkley power bait, swim bait actually. White with red eyes. Ope! Doubled up! This is exciting. You got it boy! Doubled up! Here we go! Now folks, my guide today again as I’ve introduce previously is Captain Bill Willis, from Lost Bay Guide Service. Remember his website, Lostbayfishing.com. You can go to Bob’s top 16 right on our website at BobRedfern.com and Bill’s gonna be right there. I’m tellin ya. I think we gotta switch sides, Bob. All right. They got us doing the… All right, go ahead Bo. Red fish shuffle. And you know folks, our technique today has just been looking for these big, golden beauty red fish just bustin top water. And all you go to do is just kinda, well it’s almost kinda fishing for dummies. Yeah, there’s a lot of places I’ve fished. Louisiana, different places that have incredible red fish fishing. Yeah. But here, we’re blessed to have these big bull red fish spawning acres of them on top all the times. And it’s great for everything from the novelist to the experienced fisherman to fly fisherman. I take a lot of fly guys that absolutely love it. Well listen, and I know you love to get the snow bird folk from the north down here in November, December, January, February. Tell everybody about Lost Bay Guide Service, Bill. Because I tell you what, it is… And folks, you need to pay attention here because Bill’s got it going on down here in Pensacola Florida. I’ll tell ya, I based out of Perdido Key and I take a lot of people from Orange Beach, Golf Shores, Pensacola, I’m kind of in the middle of all that. And the snow birds that come down in the fall/winter have found that there here really for the best fishing of the year. And… We gotta do it again. Gotta keep talking. But yeah, everybody else wins the best fishing in this area, hands down. It’s from second week in November until about the first of March. After that, we’ve got different species throughout the year that come in really thick. But if you want to get in on some of these big bull red fish on light tackle artificial baits, that’s when it is. See this is just awesome, I’m tellin ya. And folks, I’ll show you the Berkley jig head and the power bait that I’m using. Here he comes! Oh man! Whoo hoo hoo! Whoo! Hot dang! You can tell they got us dancing with these doubles. Imagine when I have three or four clients on the boat. Oh yeah. Everybody hooked up. That’s a good thing man. [Bill] Oh yeah it’ get… [Bob] Look at that… [Bill] That’s a pretty fish there, Bob. [Bob] Oh yeah, look at that. [Bill] I’m gonna come under ya and get out of your way. [Bob] I just love the beautiful golden color, Bill. I mean, that’s just, just really awesome. This one’s trying to run me back in the motor here. [Bob] That is awesome. Come here hummer, come here. You got her? I think so, we’ll see. Just grab her by her tail or gill, what ever you got. There you go, there you go. You got her? Good job, Bob. Oh, beautiful. Folks, you might be able to hear that red fish drumming a little bit. [Bill] Yep. And right there is what we’re fishing. It’s that Berkley Gulp keeper jig head. With the power bait, power tail, red eyes. I know you all love to see what I’m fishing with in the bait. Well today, this be the deal, right there. Mmm hmmm whoo hoo! This one’s taking as much line as I’m getting here, Bob. I’m telling you, you’re doing good man, you’re doing good. Tell you what folks, again right down here in Pensacola Florida, Lost Bay Guide Service. Captain Bill Willis, all right. Here we go, let’s go back in my man. Yeah! All right, Bill. Get him up here and I’ll help you land him, Bub. I got my union card, no net. Keep handlin him. Tell you what, you do like, you do that like a pro man. That’s a pretty fish there, pretty fish. I never get tired of seeing them. [Bob] Oh yeah, I believe you, you got me on that one. I believe you got me on that one. Here let me help you. If I can get his tail here. Come here boy, come here buddy. I gotcha, don’t do that, don’t do that. Come here. [Bill] Grab that tail. Hang on Bob. Well I said I was gonna get it, hang on. [Bill] There ya go, that’s a big girl now. Oh my goodness. That line wrist made it… Here you go, hold that for me. He aint grabbin it, he wants to go back there. Yeah, let me see her, I’ve got it back here. Be careful. There you go, oh yeah. All right Bill, there you go. Here we go, You’re ready to roll man. Here we go. Whoo yeah! Look at that. Lost Bay Guide Service folks, Pensacola Florida. Tell them all again about your website. Lostbayfishing.com is where you can check out the website. Most all the fishing pictures you can find there’s a link on the website to the Facebook page. You can see where we’ve been catching them for about 30 days now. Just trip after trip, so. Give me a knocker, buddy. All right, we got more where that came from. I gotta catch it on this Seville, man. Folks I’m gonna try on this one. Gotta happen, whoo hoo! We’ll see.
This weeks episode takes us to Naples, Florida as we head offshore to do some bottom fishing with Bassonline.com guide, Captain Mark Rodgers. Not only is Naples a beautiful vacation destination but it offers some of the best fishing in the Gulf of Mexico.
Tune into the show this week and catch us in Florida at Bienville Plantation for an incredible experience.
Bienville is one of America’s most renowned hunting and fishing operations! They cater to individual sportsman, as well as families and corporations. Our pristine accommodations will afford you the opportunity to relax while never compromising your standards.
Enjoy the same activities and amenities that have been afforded to BASS, ESPN, Remington, OLN, Ferguson Enterprises, DeWalt Tools, Moen and Amana to name a handful. And if you are a true sporting enthusiast you will recognize the names of Hank Parker, Chris Dorsey, Shaw Grigsby, Bernie Schultz, Al Linder, Bill Dance and Jimmy Houston. These are just a few of the on air celebrities that have and continue to make Bienville a destination of choice.
Southern hospitality and corporate events are our specialty. Over the years Bienville has been in operation we have seen an increase in the need for corporate event planners to find locations that are unique and able to accommodate small executive groups to larger gatherings. We at Bienville Plantation are able to provide a mixed bag of activities such as quail hunting, guided bass fishing, duck hunting, alligator hunting, skeet, trap, five-stand, fine dining and well appointed lodging.
Whether you are looking for fast flying Florida quail hunting or Florida trophy bass fishing, Bienville Plantation is the destination where all your dreams can come true.
This week, Bob continues to find great spots to large mouth bass fish and he’s right in the Black Belt Region of Alabama: Shenandoah Plantation! Tune in, you won’t want to miss the amazing largemouth we’re catching at Shenandoah!
About Shenandoah Plantation:
Home Upland Game Deer Fishing Birding Pricing Lodging & Amenities Gallery Contact Us About Us
YouTube facebook logo-blue Shenandoah new logo 11.23.15 (2)
Shenandoah Plantation is located in the heart of the famous Alabama Blackbelt, just West of Union Springs, Alabama. Herb Holmes, a famous bird dog trainer, used the property as training grounds for his bird dog training operation. Union Springs is considered the Field Trial capital of the world and is famous in its own right for world class birddogs and quail hunting. In 1991 the training grounds were purchased and developed into what became known as Shenandoah Plantation by a gentleman named Fred Rowen. Fred enlisted the help of Herb Holmes to help design and build the facilities which included the main house, a small 2 bedroom guest house, 3 lakes, horse barn, dog kennel, tennis court and flight pen. This is when the property first became known as Shenandoah Plantation.
Tom Lanier and his wife, Sue Ellen purchased the plantation from Fred in May of 2000. Tom and his staff continued the extensive wildlife management programs that Fred started and managed for the previous nine years. The programs included managing the Trophy Bass lakes, Trophy Deer herd and enhancement of the other wildlife that live on and use the property. The lakes are considered some of the finest trophy bass lakes in the area. During the first five years of their ownership of the plantation, Tom and Sue Ellen used the facilities for the private enjoyment of their family and friends. They eventually began offering some commercial quail hunting at the request of a friend who wanted to entertain his clients at Shenandoah. Tom and Sue Ellen added a state of the art 5 stand skeet facility, Continental (tower) Pheasant course, a 4 bedroom guest house and other amenities during their ownership. The Lanier’s now operate an exceptional, first-class, commercial hunting and fishing property that offers an extraordinary hunting and fishing experience to its guests.
Shenandoah’s address is 1193 Wildlife Trail, Union Springs, Alabama. Wildlife Trail is located on US HWY 82 about 6 miles West of Union Springs, Alabama between mile markers 192 and 193.