– On thisweek’s Bob Redfern’s OutdoorMagazine Bob heads toBienville Plantation inWhite Springs, Floridafor some early winter bassfishing. Plus on this week’sSportsman’s Table we featurea pork wellingtonrecipe using SouthCarolina-certified pork. All this and awhole 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 havocon him, Mike. Well folks, welcometo our show this week. We are in north Floridaback down at BienvillePlantation. We’re fishin’ one of the27 lakes on this property. I’ve never beenon this one, okay,and so my guide and thego-to guy showin’ us how todo it today is Mike Sloan. He’s one of the professionalguides down here that you’llrun into. Mike, you think Iput the havoc on him,brother?- You got him – Yeehaw!Oh my gosh, lookat that, well okay. That’s a healthyfish right there. Let me put myworm up there, okay,and I’ll tell y’allwhat I’m fishin’. ‘Kay, we’re fishin’ halfounce weights on this Texasrig and this Havoc worm,it’s a biggin and that’llbring him in just like that. Now Mike, you know, letme let this thing go here. Let’s talk just acouple of seconds here,and I know you’re interestedin getting guides,okay, I meangettin’ fish, but listen,when you come to Bienville,what can folks expect whenthey come down here?I mean, this isa great fishery. – It is a good fishery,we’ve caught a lot of fish,and the biggest fish I’vehad a client catch out herewas 12. 5 pounds, andit was on Thomas Lake. But you can catchbrim, speckled perch,bass, catfish, we have anassortment of fish that theycan catch. We offer, really most of itis all artificial fishin’. We don’t do any shinerfishing or anything rightnow. – Yet!- We did it one time,but we don’t right now. – Well, I’m hopin’. Folks, I’mtalkin’ to Tia Rodie,the manager down here, we’regonna try to see if we can’tdo a show down heredoin’ some shiners. But that’s anothersubject for another day. With that,brother, I tell ya what. Now out here and fishin’,this is a relatively newlake out here, it’s what,four or five years old?- This like’s about four,four and a half years oldand has really no grasp,but it has more humps,more points, more structureas far as trees and stuff inthe water, and that’sbasically what we’re fishin’today. – Well, I’m gonnadate this, okay,’cause I don’tnormally 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 toSouth Florida to catchtrophy bass. You can come righthere, White Springs,Bienville PlantationLog on to bobredfern. com,go to Bob’s Top 16 andyou’re gonna find it righthere. You love to quail hunt,you love to bass fish,okay?You’re gonna get guideslike this gettin’ you on thewater, and you’re gonnahave a great place to stay,five star, great facility. With that, I’mgonna shut up. I gotta get thisHavoc back in the water,right?Alright, Mike, I got anotherone planned with my Havocthere, the 10 inch. – A 10inch Havoc, huh?- Yep, greatbrown belly, mm-hmm. Oh, there he is,alright, come on. You know, he’sright over that,oh. Right over thathump, aw man!He took me all theway back to the boat. Alright folks, I’m gonnatell you what I caught thelast fish on. 10 inch greatbrown belly Havoc. It’s a Skeet Reese design,and it’s by Berkeley,okay. Very, very simple Texas rig. The line thatI’m usin’ today,I’m usin’ a 12pound Berkeley braid. I’ve got aVenerate Abu Garcia,and then of course,you know as always,Abu Garcia anda bait caster,so. That’s the combinationstoday that we’re fishin’with, and thus far I’mhavin’ 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 haveto, I gotta be patient. Man, it’s hard to be patientwhen you’re worm fishin’,you know that?Oh my gosh!- It’s easier whenyou’re crank bait fishin’. – Crank baitin’,that’s fishin’ for dummies. This actually takes alittle bit of skill. I don’t know, maybeuh, I don’t know. Of course we got the suncomin’ up a little bit,so that’s gonnachange the light. Now, have you noticedany differences in lightpatterns as the day goeson 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 justain’t some smaller fish justmessin’ with me. You know, these basslike to mess with me,okay. I’m not surewhy, but they do. Oh, oh, oh, oh,oh, oh, come on,take it, take it!- You’ve got it. – Aw, take it. There he is, okay, okay. – Alright. – Woo hoo!- He played aroundwith it long enough thattime. – Yeah, he did!Yeah man, he’slovin’ that curly tail. Yessiree. I got the Havoc magic. Woo. Those are nice, chunky bass. – Yeah, they’regood little ol’ fish. They’re strong in this lake. – Yes sir, they are. You know, and that’s thegreat thing about Bienvilledown here, with over 27lakes available to catchfish. I mean, look, I can’t, whywould you want to go anyplace else, to behonest with you. Now I can see, and folks,Mike actually lives inJacksonville,Florida, about an hour,a little over an hour away,but that doesn’t keep himfrom comin’ over here toguide for you folks two,to three, tofour times a week. And hey, he gets morefolks seven days a week,he’ll even bring his motorhome over here and he’ll behere 24/7, 365, woo hoo!- Stay tuned,after commercial break wehave more bass fishingfrom Bienville Plantation. Plus we’ll introduce you toBob’s Top 16 Destinations ofthe Week. Lake Guntersville, the meccaof bass fishing in Alabama. Bob Redfern’s OutdoorMagazine is brought to youtoday by Chevrolet, theofficial vehicle of BobRedfern’s Outdoor Magazine. By the South CarolinaDepartment of Agriculture,buy South Carolina,it’s a matter of taste. By Pennington Seed, theleader in outdoor forageproducts. By Browning,Browning, the best there is. By South Carolina Embroideryand Screen Printing. And by BackWoods Quail Club,offering southern-stylehunting and an array ofexciting and challengingclay target shooting sports. – Alright, another Havoc. Ah, yeah, oh yeah!- That’s a good fish. – That’s a nice fish, yeah. It’s okay. Man, oh man, mm mm mm. You know, and the goodthing about this Havoc,I know I keep raggin’ on it,but that’s the same worm andI caught four fish in row!And I ain’tchanged him out yet. Hoo hoo, mm. Now that’s alittle bit bigger. – Yeah, that’s agood fish right there. – Gosh, they’renice and healthy,mm mm mm. Now you can tellit’s wintertime,though, ’cause they’re alittle bit lighter in color,but that’s okay, youknow, that is okay. – They get a little bitlighter in color when thewater’s got a littlebit of tint to it. Get out in the clear waterand they turn just black asthey can be. – Well, rememberthat, and begone,brother. Yeah, yeah, awnow he’s a runner. Let me get out of the way. He is a runner!I think that’s alittle bit bigger fish. – Nope, it’sabout the same size fish,he just thinks he’s mean. – Get him over here,I’ll get him out for ya. I got my unioncard, brother,huh. – He justthinks he’s mean. – Ah, there you go. – Yeah, that’s nota bad little fishy. – Well folks, we’rehump fishin’ out here,actually. And for all youall that bass fish,and you know, what Mike haslocated out here for us isbasically a gravel point. This is a relativelyone of the newer lakes,about four or five yearsold here at Bienville,and it has not had theopportunity to pick uphydrilla and a lotof the lily pads yet. And that’s the great thingwhen you come down here. Of the 27 lakes that areavailable for you to fish,there’s just every singletype of basically watertypes that youcan fish down here. And again, crankbaits, spinner baits,and of course as we’re doin’this morning on plastics. This is just one of thoseplaces that you can kinda doit all, okay?And with that, the onlything you need is a goodguide, and they gotlots of ’em down here. So just again, logon to bobredfern. com,go to my Top 16, andyou need to connect. If you love fishin’, fine,if you love to hunt quailwhen it’s in season, man,Bienville’s your place. Or you just want to bringthe family down and spend aweekend. It’s one of thoseplaces you can do that. Alright, Mike, comeon, get out there. Get another one, brother. – You can fish from afoot deep to 35 feet deep. Just depends on what time ofthe year and what you wantto throw. – Chevroletpresents Bob’s Top 16OutdoorDestination of the Week. A look at the bestand hunting and fishingdestinations inthe United States. Each week, Chevrolet willfeature a new hunting orfishing destination inconjunction with BobRedfern’s OutdoorMagazine and Bob’s Top 16. If ever there were a classicbass town Guntersville isit. It sets on a peninsulain northern Alabama. Surrounded by itsnamesake, 69,000 acre LakeGuntersville. A regular stop formany professional basstournaments, with 950miles of shoreline,Lake Guntersville is tobass fishing what AugustaNational is to golf. Steeped in oldsouth tradition,picturesque anduniquely challenging,yet rewarding. It can get hotin the summer,but the climate is prettymild and falls are colorful. Guntersville was rankedamong the 100 best places tolive in America byrelocateamerica. com in 2002. Thanks to itsexcellent schools,artsy culture, and relativeproximity to major cities,like Nashville 150miles to the north,Atlanta 160 miles east,and Birmingham 70 southwest. For more informationabout Lake Guntersville,log on to www. alapark. com. For more destinations, besure to visit bobredfern. comand click on Bob’s Top 16. And to get to yournext destination,go online at chevy. com. Stay tuned, next we headto the Sportsman’s Table toshow you how you can make apork wellington that willimpress yourfamily and friends. The Sportsman’s Table isbrought to you by the SouthCarolinaDepartment of Agriculture. Whether you live in SouthCarolina or out of state,be sure to by SouthCarolina-grown meats,vegetables, and fruits. Make sure your food isSouth Carolina certified,it’s a matter of taste. – Folks, my guest thisweek is culinary student DanPortrello here. He’s a senior atHorry-Georgetown TechnicalCollege in Myrtle Beach. And I’ll tell ya what, yougot a great recipe for us. I can’t wait to getstarted with this one,Dan. – Alright, so today we’regonna be makin’ a wild boarwellington. So we’re gonna start offwith a sheet of puff pastryhere. It’s beendefrosted and laid out. This right here is about asix inch chunk of wild boartenderloin that I searedoff with a little salt andpepper, cut it to size. So we’re gonna take a littlebit of this egg wash here. – And folks, if youwant a copy of Dan’s recipeyou can log on tobobredfern. com and his wildboar recipe willbe right there. Listen, you know, and thisis getting to be a mainstay,a lot of folks areusin’ their wild boar meat. – It’s very versatile, andif you get it in the righttime of year, Iprefer the flavor to pork. – Awesome, okay. Okay, Dan, we’re gettin’ready to roll it here. What are you gonnaadd to this next?- Alright, so the next thingthat goes on is a little bitof sauteed spinach. This and a littleolive oil and garlic,gonna wring it through atowel to get the liquid out. If it’s too wet thepuff pastry won’t rise. So we just put a littlebit of that on there. Just enough tocover that up,and then after that we puta little roast red pepper,lay that over the top. – Again, certifiedSC grown right there,awesome. – Alright,so the next step,simply tuck this in, and youwant to roll this as tightas you possibly can. And when itstarts to overlap,you’re gonna want to take alittle bit more of your eggwash, hit thatthere, roll that up,and you’ll want tocrimp those edges. So I take my knife, with theback end of my knife crimpit down, and cutthe excess off. – Just kindafinishes it off. – Yep, and it seals all thatin so the liquid won’t flyout in the oven. Put a littlecrosshatch on the top. Now, you’re gonna wantput this in the oven at 350until the internaltemperature of the pork’s ataround 145. The temp will right it to150 from there and it’ll becompletely safe to eat. – Well great, I can’t wait’til this thing gets done,awesome. – Alright, Bob, I justtook this out of the oven. I’m gonna garnish it with alittle roasted orange peppersauce. Little bit of drizzle. – And again folks, if youwant a copy of the recipejust log on tobobredfern. com,and Dan’s recipewill be right there,that’s awesome. Man, that really addsa lot of color to it,okay. And the flavor, you know, Itell ya I can tell that thisis awesome, mm. Oh, that sauceis awesome, yeah,there you go. And remember,nothin’s fresher,nothin’s finer until it’scertified South Carolina. Log on to their website atcertifiedscgrown. com and seefor yourself. – To find outmore information on foodthat’s fresher andtastier, go online atcertifiedscgrown. com. Buy certified SouthCarolina-grown products,it’s a matter of taste. Bob Redfern’s OutdoorMagazine brought to youtoday by the South CarolinaDepartment of NaturalResources, life’sjust better outdoors. By Shakespeare’sUgly Stik GX2 rod,Ugly Stik,America’s strongest,most sensitive rod. By Ranger Boats, stillbuilding legends one at atime. By BrowningAmmunition, Browning,the best there is. And by SouthernWoods Plantation,a place where the grandeurof times passed can still beexperienced today. – Ah, there we go, okay. You know now, Mike, it wasa little different on thatone. He was actuallyup on the bank. Mm-hmm, up therein that gravel,yeah. Mm-hmm, alright, here we go. Come on up here, oh yeah,he got a little size to him. Listen, I takethese all day long,okay?Oh my goodness, mm mm mm. You know, I’m not so used tohavin’ somebody kneel downto get my fish,oh my gosh, yeah. – Pretty little fish. – Now, he’s a little cool. What’s thewater temperature,I didn’t even check. What is it, in the 60s?- 60, about 63 degrees. – Yeah, well it’s just overthe threshold for plasticbaits. Well, I’ll tell you what,I wrecked havoc on him,too. – Yeah you did, thereain’t no doubt about that. The Havoc’s been workin’. – Get on backin there, buddy,woo hoo!- You haveworked the Havoc over today. – All my friends atBerkeley will be happy,brother. – And the funnything is that’s two baits,two worms, and six fish. – Yeah, exactly, you know?There’s something to be saidfor longevity for plastic. I’m tellin’ ya,you know but,ah, a 10 inch. You know, folks, just alittle bit about the baitselection here today. I just thoughtthat that long,curly tailHavoc 10 inch worm,not much underbrush,mainly gravel high points. I just thought maybe thatmight be the ticket today,and you know, that’s oneof the keys to fishin’. Whether you’re fishin’ inFlorida or wherever you’refishin’, you just gottatry some different things,you know?And I’m always, most of thetime you’ll see I’m on thedown end, theguide’s always beatin’ me,but that’s okay,it ain’t about me. I want our viewers to seeguys just like Mike Sloanand all the rest ofthe guides down here atBienville. I want ’em to understandthat their whole focus is toput you on fish. Again, it’s a destination,and we want them to get inthe boat and catch fish. And they’ll put you on theright stuff to do it with. You just gotta be patient,but if you wanna bring yourown stuff and youknow what the deal is,you could do that, too. But if you’re comin’ downhere just havin’ a familyfun time you don’t get outon the water very often,these guys,they’ll put you on fish. And especially ifyou’ve got kids. They love kids in theboat, as we all do. Again, the future of theoutdoors is with theseyoungsters. – Yeah,it’s with the kids. – Yeah, get ’emoff the iPhones,get ’em off the iPads, get’em out from behind thosegodawful video games, andget ’em out breathin’ a rodand reel. – Out in thewide, open spaces. – Alright, I’m gonna trythe middle of that cut rightthere, we’llsee what happens. Now, I love the structureon that bank there,the rock, goodness, mm. I’m tryin’ to beextra careful. – You don’t wantto lose that Havoc,now. – No, man, thismight be the money fish!Might be the money fish. You know, thebites kinda changed,though, just a little bit. The sun’s come up now, butthey’re still comin’ offthese littlehumps and points. He may havedropped it right there. Maybe. I’m kindastringin’ him along. Eh, I still feel alittle 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 toplay the gator chomp?- Go ahead, hit him. – Could Ijust get you to,I mean, onerendition 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 littlewhile to play ya there,little fish. Woo, well folks,listen, I will tell ya,this is been anawesome trip. I come down toBienville a lot. Quail hunt and really justto come bass fishin’ andhang out with these guysbecause I learn so much whenI’m here. And you know, Mike, you’reone of those exceptionalguys. I tell ya, folkstell us all the time,you know, Bob, what’s reallyspecial to us when we seeyour show is these guysthat you go with and fish,that they just act like wecould spend all day with’em. And I said, well yeah,that’s part of the deal. And you’re one ofthose special guys. – Yeah, it’s likeeverything else. You want to havepeople have a good time,you want ’em toenjoy themselves. You want ’em to catch fish,you want to be able to teachthem something that’llhelp them catch fish. And that’s reallywhat I’m here for. – Well, and you know,and that’s very special,because I mean ittakes a certain amount oftemperament to be able tospend eight to 10 hours,especially when you’ve gota family and that sort ofthing, and you guys doit 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’sour show this week. It has been, well,one for the books. I just really, againfrom one bait right here,the Havoc, man,this is the ticket. Log on to our website, goto the Pure Fishing website,go to berkeley. com, andAbu Garcia and all the greatfolks that sponsor our show. I know I’m not tryin’ tomake this an infomercial,but I tell you what, whenyou want good gear to comedown toBienville to fish with,Abu Garcia,Berkeley, Shakespeare,it’s the best on the market. And with that, as I alwayslike to say each and everweek, theoutdoors’ my passion,I want it to be yours, too. We’ll see you next time. Alright, man, wehave got to get,and I got onemore in me, Mike. One more, beau. – Let’s get one more. – Alright.