Show Notes: DSC's Campfires with Larry Weishuhn

Guest: Billy Kinder

In this episode of DSC's Campfires, host Larry Weishuhn turns the tables on veteran broadcaster Billy Kinder. Usually the one conducting the interviews, Billy steps into the guest seat to discuss his expansive radio career, his role as the official voice of DSC, and their mutual passion for the great outdoors. The two share fond memories of quail hunting, discuss the nuances of training and feeding bird dogs, and swap tips on their favorite shotguns and wild game recipes.

Kinder Outdoors: Billy's popular outdoor radio show is broadcast on approximately 150 AM and FM stations across the country, as well as on SiriusXM and various podcast platforms. You can find more information at kinderoutdoors.com.

The Voice of DSC: Billy is deeply honored to serve as the official voice answering the phones for the DSC office, a role he cherishes.

Upcoming DSC Events: Billy will be the MC for the DSC Foundation Gala on July 25th, which is part of the DSC Summer Show happening July 23rd through the 26th at the Gaylord Texan in Grapevine, Texas.

A Lifelong Passion for Quail: Billy's hunting journey began at age 10 in Mineral Wells, Texas, when his father handed him a single-shot Steven's 12-gauge shotgun.

Bird Dog Advice: For those looking to get their first bird dog, Billy highly recommends attending a National Shoot to Retrieve Association (NSTRA) field trial to observe different breeds and talk to experienced trainers. He also emphasizes the importance of starting with good bloodlines and investing in a professional trainer for the dog's first year.

Fueling the Hunt: Billy stresses the importance of high-quality nutrition for working dogs, specifically recommending Purina Pro Plan Performance (30/20 blend) to keep them healthy and energized in the field.

Shotgun Preferences: Billy’s go-to upland gun is a dependable Ruger Red Label 20-gauge with fixed skeet chokes.

Cooking the Harvest: When it comes to cooking quail, Billy prefers keeping it classic and simple: lightly dusted in flour, salt, and pepper, and fried in a skillet.

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