Segment 1: Campfire Talk — A 20-Year Milestone Luke is joined by legendary outdoorsman Larry Weishuhn ("Mr. Whitetail") to celebrate a significant anniversary.

Celebrating 20 Years: The duo reflects on their two decades of doing the radio show together.

DSC Convention Recap: Larry shares highlights from the Dallas Safari Club (DSC) Convention held in Atlanta.

The Energy of the Community: They discuss the "family reunion" atmosphere of the convention, where hunters and outfitters from around the world gathered to reconnect.

Segment 2: Hunting the Sonoran Desert with Larry Weishuhn Larry returns to dive deeper into late-season hunting opportunities and international adventures.

Mule Deer in Mexico: The discussion shifts to hunting giant Mule Deer and Coues Deer in Sonora, Mexico.

The "Gentleman's Hunt": They describe the "high-racking" style of hunting—spotting game from high seats on trucks before proceeding with a stalk on foot.

Travel and Safety: Larry addresses common misconceptions about hunting in Mexico, emphasizing that rural hunting areas are professionally managed and safe for US travelers.

Segment 3: Trophy Blue Catfish with Tony Pennebaker Professional guide Tony Pennebaker joins the show to share expert insights on the "Catfish Capital of Texas," Lake Tawakoni.

Prime Trophy Season: Tony notes that while big blue catfish can be caught year-round, the peak season for 60-plus pound "trophy" fish is currently underway (running October through March).

Techniques for Success:

Drifting with Shad: The most effective winter method involves making long drifts using freshly caught shad as bait.

Shallow Water Shifts: They discuss how eater-size blues are often found in shallower water as the weather begins to transition.

Tony P's Punch Bait: The conversation highlights Tony’s own effective punch bait, which is a staple for both guides and bank fishermen on Tawakoni.

Segment 4: The Art of Home Sausage Making Luke wraps up the show by turning the focus to processing game meat and filling the freezer.

Bulk Sausage Basics: Luke explains that making high-quality sausage at home is "not rocket science" but requires the right fat-to-lean ratio (recommending an 80/20 mix).

Essential Gear: For those starting out, Luke suggests simple tools like a hand-crank grinder and a large mixing bowl.

Variety and Blends:

Beyond Breakfast Sausage: Luke shares how he creates specialized blends for chorizo, Italian sausage for spaghetti, and bratwurst.

Winter Comfort Food: The segment concludes with tips for using venison trimmings to ensure nothing goes to waste while keeping the family well-fed during the cold months.