FAQue Introduces Us to Todd and Donna Spickler of Bone to Bark BBQ
By Amy Overbey of Team Meat Coma
WHO IS ON THE TEAM AND WHERE ARE YOU FROM?
Bone to Bark BBQ is comprised of myself (Todd), and my beautiful wife (Donna). We occasionally enlist the help of a friend, Jim Schoeller, who many of you know as the pitmaster for 11/30 Smoke. He brings big personality to the team!
HOW LONG HAVE YOU BEEN COMPETING?
We started in 2012 cooking chicken and ribs at the GoNaked competition at Mason-Dixon BBQ. That was before the infamous “Ironman” addition, and it was a two meat comp, sanctioned by MABA only. After that, we were hooked and competed at the Swinetastic BBQ Festival in Frederick, MD as a backyard rib entry. One month later in July of 2012, we took the dive into the pros and entered our first competition, “The BBQ Skirmish” at Gettysburg.
HOW DID YOU COME UP WITH YOUR TEAM NAME/LOGO
Before we even started competing, I had smoked a pork butt to take to work. One of my co-workers tasted some and said, “Man, this has great flavor from the bone to the bark….hey, you could use that if you ever started a team”. So we did!
WHAT SMOKER(S) DO YOU COOK ON?
We normally cook on Backwoods Smokers. We use a G2 Party for the big meats and an Extended Party for ribs and chicken. We also have a Standard 270 that we’ve added to the mix in past seasons, several Weber kettles and a GMG pellet smoker.
IF YOU COULD ADD A 5TH CATEGORY, AND IT CAN BE ANYTHING, WHAT WOULD IT BE AND WHY?
Seafood. Who doesn’t love some Oysters Rockefeller or some perfectly prepared shrimp or scallops.
WHERE IS YOUR FAVORITE PLACE TO COOK (CAN BE A FAVORITE COMP, BUT DOESN’T HAVE TO BE, CAN BE ANYWHERE)?
My favorite place to cook is Pennsylvania. We’ve usually scored well at PA comps in the past, but our first GC happened in Gettysburg back in May, so that kind of sealed the deal!
WHAT IS YOUR FAVORITE BEVERAGE AT A COMPETITION?
Gotta love the Orange Crush.
ANY COMPETITION SUPERSTITIONS OR SOMETHING YOU CANNOT DO WITHOUT AT A COMPETITION?
I’m not very superstitious at all , but there is one thing that I always have to bring along. I refer to it as my “West Virginia briefcase”, (no offense intended to anyone). It’s realy nothing more than a small Igloo cooler that I keep a bunch of my stuff in, i.e., glass case, vitamin bottle, coozies, etc.
WHAT IS YOUR GO TO FOOD AFTER A COMPETITION?
Pasta or a salad is the preference, although we don’t usually do that. After leaving a comp, we’re not always the cleanest or freshest feeling, so a lot of time it’s a quick stop for fast food.
IF YOU WEREN’T COMPETING ALL WEEKEND, WHAT WOULD YOU BE DOING INSTEAD?
That could be anything from working around the house, to babysitting grandkids or just running around doing errands, but usually includes finding a good place to eat!
ANYTHING ELSE WE SHOULD KNOW ABOUT YOU OR YOUR TEAM? Probably not, we’re not that deep!