NASCAR driver, Austin Dillon, talks about what he loves about rural living when he’s not on the circuit racing.
Austin Dillon: My wife, Whitney, our two dogs (French bulldog, Gucci and Chesapeake Bay Retriever, Jake) and I call Welcome, NC home. And, I’m excited to add that we’re expecting our first child in June! We call a fully renovated barn home, and enjoy having fun in and around its confines. That is, when I’m not out on the NASCAR circuit driving the historic number 3 Richard Childress Racing Chevrolet owned by my grandfather, Richard Childress.
AD: So, I wouldn’t call it prioritization as much as I would indoctrination. I was raised, and grew up, in the outdoors. And, I still love being outside and enjoying nature to this day. It’s who I am … I guess you could say it’s in my DNA.
AD: Aside from the renovated barn that we live in, it would have to be the woods, fields and ponds adjoining our property. This combination of natural elements makes for a very diverse living area.
AD: My dad had the idea to create a barn/apartment that would work as a shop for our race team. And, I ended up enjoying it so much that I bought it from him. I’ve since made some additions to make it livable. It’s been really fun living the barn life!
AD: My favorite place to spend time outdoors would definitely be by my pool. In addition, we enjoy hanging out by the fire pit and playing volleyball with our friends on our home court. I also like to run the hill behind my house.
AD: It provides different choices for what I want to do each day. I can either chill out by the lake if I decide to or go spend some time in the woods. I love having these types of options.
AD: My dream trifecta would be grilling on the Traeger, swimming in the pool and playing cornhole.
AD: My wife and I are currently building a new home next to our barn. We’re excited to have some more space, but I just couldn’t give up the barn completely.
AD: That’s a no-brainer: a great steak from Snake River Farm! They taste incredible, due in large part to their intense marbling. They’re used by some of the nation’s best chefs; I’d definitely recommend ordering some online if you’ve never had one.