By Amy Overbey of Team Meat Coma

WHO IS ON THE TEAM AND WHERE ARE YOU FROM?

Toby Bettin

Jim Reilly

Chris Sadler

Mike Dunn

HOW LONG HAVE YOU BEEN COMPETING?

3 Years – 2 years pro and 1 year back yard

HOW DID YOU COME UP WITH YOUR TEAM NAME/LOGO?

Our team name originates from our home town.  Mike’s sister-in-law designed our original logo and we have made some modifications.

WHAT SMOKER(S) DO YOU COOK ON?

Stumps XL Gravity Fed

Yoder YS640

(WSM & Green Egg when needed)

IF YOU COULD ADD A 5TH CATEGORY, AND IT CAN BE ANYTHING, WHAT WOULD IT BE AND WHY?

Wild Game.  Goose preferably

WHERE IS YOUR FAVORITE PLACE TO COOK (CAN BE A FAVORITE COMP, BUT DOESN’T HAVE TO BE, CAN BE ANYWHERE)?

Any place where the sun is shining!

WHAT IS YOUR FAVORITE BEVERAGE AT A COMPETITION?

Any fine lager……   and of course the 9:22 shot!

ANY COMPETITION SUPERSTITIONS OR SOMETHING YOU CANNOT DO WITHOUT AT A COMPETITION?

The 9:22 shot…..  We missed this once and had a disqualification in ribs and dropped chicken box!!

WHAT IS YOUR GO TO FOOD AFTER A COMPETITION?

Seafood with Old Bay Seasoning

IF YOU WEREN’T COMPETING ALL WEEKEND, WHAT WOULD YOU BE DOING INSTEAD?

Spending time with our family members that understand our passion for BBQ

ANYTHING ELSE WE SHOULD KNOW ABOUT YOU OR YOUR TEAM?

We are friends first and love to compete.  The BBQ family is amazing and they make competing even more enjoyable.  Bringing our second generation into this sport has been very rewarding.  Our BBQ family looks forward to learning and improving.