Tag Archive: FAQue

  1. FAQue Introduces Us to Todd and Donna Spickler of Bone to Bark BBQ

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    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!

  2. FAQue Gets to Know Jim Reilly and South Bowie Smoke!

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    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.

  3. FAQue Features Tom Gearhart of Mudville BBQ

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    By Amy Overbey of Team Meat Coma

    WHO IS ON THE TEAM AND WHERE ARE YOU FROM?

    Mudville BBQ consists of myself, my brother Greg and best friend Brian, plus several ad hoc members who cook with me when I’m short-handed. We are from Springfield, VA.

    HOW LONG HAVE YOU BEEN COMPETING?

    We started in 2015. The BBQ Battle in DC was our first contest ever. Looking back I probably should have done backyard for a little while but I thought, ‘the hell with it’ and jumped right into pro contests.

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

    I am originally from Stockton, CA which was built during the California Gold Rush. In its early years the city had several names, one of which was “Mudville”. I designed the logo to be a reflection of where I came from and the sport that I love. In the center of the medallion are the three KCBS proteins (chicken, pork, and beef) and the outline of the state of California. The two stars represent our Nor Cal pride — proud to be from and live in Northern California. I love the simplicity of our logo.

    WHAT SMOKER(S) DO YOU COOK ON?

    We cook on two custom Humphrey’s Elite Pints. Their names are Vincent and Jules.

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

    I think the ancillary categories the day before are great to shake things up a bit and add some character and uniqueness to a competition. I would like to see these become more prevalent on Friday nights. The SCA event that we did on Friday at the BBQ Jamboree this year was a lot of fun and we’re cooking a contest in California later this year that has a taco event on Friday.

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

    We have to favorite comps to cook – DC because it was our first, and the BBQ Jamboree because it’s where we got our first call ever and first category win back in 2017. But I love to cook with my two sons at home and get them involved in BBQ. They’re 5 and 2 and their favorite thing to do when I’m cooking is stick their finger in the rub shaker and taste the rubs I’m using.

    WHAT IS YOUR FAVORITE BEVERAGE AT A COMPETITION?

    I don’t drink too much at a competition but when it’s time to relax I like to have a Founders All Day IPA. It’s a great session IPA that you can drink all day. Some would call it the “perfect lawn mowing beer.”

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

    Too many to list but I always make fresh omelets on Saturday morning to keep the team fueled for the day ahead. I don’t think we could do without that. We always fly the Mudville Republic flag and right before turn-ins start, I say the Ranger Creed to myself in my head to get myself focused. We also, always walk our last entry in as a team for good luck – a tradition we got from Poke n Smoke.

    WHAT IS YOUR GO TO FOOD AFTER A COMPETITION?

    Chinese food from Asian Grill in Springfield because it’s pretty much the furthest thing from BBQ that you can get.

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

    If I’m not competing then I’m thinking about competing, or practicing, or doing some recipe R&D. If I’m doing that then you can find me on the golf course, or playing with my sons.

    ANYTHING ELSE WE SHOULD KNOW ABOUT YOU OR YOUR TEAM?

    I am very thankful for the opportunity to cook alongside so many talented pitmasters and cooks in MABA. From top to bottom I truly believe it is the most competitive and talented region in competition BBQ. If you look at the list of teams in the biggest events of the year and the invite-only events, MABA is always well represented. I’m proud to say that I cut my teeth in the MABA region. DC will be our last MABA event ever as my family is moving back to California. But I look forward to tearing up the CBBQA and seeing my MABA family again at national events around the country.

  4. FAQue – Get to Know Delaware Team Big D’s BBQ

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    By Amy Overbey, MABA Board Member, the Princess of Poultry, and Co-Pitmaster of Team Meat Coma

    WHO IS ON THE TEAM AND WHERE ARE YOU FROM?

    David Deal (Big D) from Wilmington, Delaware
    John Brown (Johnny B) from Lewes, Delaware

    HOW LONG HAVE YOU BEEN COMPETING?

    Our first competition was in Dover in October 2008 where we finished middle of the pack. The following year we competed in Dover again (Nor’easter/pitmaster episode) where we finished again middle of the pack but with a first place chicken, we were hopelessly hooked forever.

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

    We originally competed as The Delaware Blue Hogs, however since Dave owned and operated Big D’s BBQ in Marshallton Delaware we decided to change our name to help promote the business. Of course this was risky, because if we sucked at it ……well you get the idea. The current logo is used at the BBQ business, however we are currently redesigning it to better serve both the business and the team.

    WHAT SMOKER(S) DO YOU COOK ON?

    We have used everything from a weber kettle to Drum smokers and competed for several years with a Backwoods Competitor. We have been using a Peoria Custom Cooker stick burner since 2013 because we love the flavor that stick burners provide and we have no interest in getting any sleep at a comp…..LOL

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

    There’s only two of us on the team…we think 4 is enough, but a category where other people come in at the end of the comp and clean up and pack up our stuff for a possible award would be fine with us.

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

    So, our favorite place to cook would be any place we get to feed people whether it be family or friends or events etc. It seems most BBQ people we know just love to see smiles on the faces of people and at least for us that’s a huge reason we enjoy cooking. As for favorite competition, while they are all pretty good, we really enjoy the New Holland Summerfest and look forward to it every year. This year we have been fortunate enough to be invited to “The Jack” and of course we hope that will become one of our favorites as well…lol!

    WHAT IS YOUR FAVORITE BEVERAGE AT A COMPETITION?

    Dave likes Yuengling and John is boring and drinks Water or iced tea (please don’t take his BBQ man card!)

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

    No real superstitions, however we do have a music playlist that must be at every comp that most people would think is a strange mix. Everything from Bob Segar, to Weird Al to the Jerky Boys and even includes some 70’s TV theme songs…..don’t judge us!

    WHAT IS YOUR GO TO FOOD AFTER A COMPETITION?

    Anything not BBQ…..Chinese is good!

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

    Thinking and talking about competin…as you know it’s a sickness. We are both in our 50’s and have been competing in some form or fashion since we were in our early 20’s…Bass fishing in the 80’s ,90’s and early 2000’s and now this, because Dave saw an ad in the paper about a BBQ Competition in Dover, Delaware…it’s ridiculous, but we wouldn’t want to do anything else.

  5. FAQue – Let’s Get to Know the Boys From Poke N Smoke!

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    By Amy Overbey, MABA Board Member and Co-Pitmaster of Team Meat Coma

    WHO IS ON THE TEAM AND WHERE ARE YOU FROM?

    The team consist of Chris Safley, Joe Steinberg, Shaun Combs, Jared McVey, and Kevin Klaus. Most of us reside in Northern Virginia.

    HOW LONG HAVE YOU BEEN COMPETING?

    We are in our 6th year of competing.

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

     The history of events are a little fuzzy but it all began at a Van Halen concert. Multiple choices were in the running but the name was voted on a few weeks later (with the help of a few adult beverages and a few games of corn hole). We had a few attempts with the logo because designers took liberties with Poke N Smoke and created options that were not exactly family friendly.

     WHAT SMOKER(S) DO YOU COOK ON?

     Offset Reverse Flow Smoker from HBT in Alabama.

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

     Probably Turkey. Outside the four categories we tend to cook turkey the most.

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

    Favorite place to cook is just about any tailgate for an NCAA football game.

     WHAT IS YOUR FAVORITE BEVERAGE AT A COMPETITION?

     We usually prefer an adult beverage from Port City Brewery (Alexandria, VA). Our go to is Ways and Means, Monumental, or Long Black Veil.

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

     Not necessarily a superstition rather a tradition. The entire team must walk the last entry together.

    WHAT IS YOUR GO TO FOOD AFTER A COMPETITION?

    Chipotle chorizo bowl (with brown rice, pinto beans, corn, lettuce, tomatoes, sour cream, guacamole, and hot sauce).

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

    We can be found at football games (Go Vols!), biking, kayaking or walking the dogs.

  6. FAQue – Let’s Meet Don Schorder, Owner/Pitmaster of All Fired Up BBQ

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    By Amy Overbey, MABA Board Member and Co-Pitmaster of Team Meat Coma

    In this first edition of FAQue, we get to know Don Schorder, Owner/Pitmaster of All Fired Up BBQ!

    Amy Overbey:
    Who is on the team? and Where are you from?

    Don Schorder, All Fired Up BBQ:
    Don Schorder, Alabama, Trish Schorder (wife), New York, Pete Enzor, Ohio, Ray Lippy, Maryland, and Rob Watkins, Washington

    AO:
    How long have you been competing?

    DS, AFUBBQ:
    We have been competing for the last 3 ½ years. I had decided that I wanted to get in to the BBQ competition world and give it a try, so I sold my 1968 Chevy Nova and used the money to buy my grill and some of the other much needed equipment to start competing. The first 2 years we did backyard competitions and moved up to the KCBS pro level competitions last year.

    AO:
    How did you come up with your team name/logo?

    DS, AFUBBQ:
    So, we always referred to starting the grill as “getting it fired up,” and it stuck and when we were thinking of names it came to me “All Fired Up BBQ” it’s what we do and we love getting all fired up for BBQ. The logo was a struggle, we went back and forth with it. We tried a couple of logos with pigs cooking on a fire, we were all over the place on deciding. Then my wife came up with the idea to use the grill as our logo, it was unique and would clearly demonstrate the idea of being all fired up, with the flames coming out the mouth, so we contacted an artist and told him what we were looking for based off of my wife’s idea and the result is what we see today.

    AO:
    What smoker(s) do you cook on?

    DS, AFUBBQ:
    We use an HBT reverse flow trailer smoker, it was custom built from Alabama.

    AO:
    If you could add a 5th category, and it can be anything, what would it be and why?

    DS, AFUBBQ:
    If I could add a fifth category it would be a dessert. In my off time, I dabble in making cheesecakes.  Last year I figured out a way to make an authentic New York style cheesecake on my grill.  So I made a candy bacon and maple cheesecake and turned it in at a comp that had a Chefs Choice category and we won, it was amazing they gave us a perfect score of 180.

    AO:
    Where is your favorite place to cook (can be a favorite comp, but doesn’t have to be, can be anywhere)?

    DS, AFUBBQ:
    We don’t really have a favorite place per say, but we do love doing the competitions that are in our backyard.  Competitions like Naptown, and the Beltway showdown are close and we can have family and friends there, it always makes it more fun and enjoyable.

    AO:
    What is your favorite beverage at a competition?

    DS, AFUBBQ:
    We love to have some Crown Apple when we cook. We drink it straight or mix it with some apple juice, it makes it taste like sour apple Jolly Ranchers.

    AO:
    Any competition superstitions or something you cannot do without at a competition?

    DS, AFUBBQ:
    So we do have one superstition. We don’t like to change our shirts after a cook.  We had a couple of comps in the beginning that we didn’t have the time to change so we have pictures of us winning awards with shirts all BBQ’ed up from cooking all morning. Ever since then we have been hesitant to change shirts after turn in.

    AO:
    What is your go to food after a competition?

    DS, AFUBBQ:
    BBQ, we love to cook us some bbq at a comp, anything that isn’t one of the four meats.  Big Bronco burgers, Cowboy burgers, jalapeno poppers, Scotch balls or smoked buffalo chicken dip. We make the fun stuff to BBQ, we are there to cook so we’re going to cook and have a good time doing it. But after the comp, we try to have some pasta or a salad, just something different or maybe a little healthy. Except Pete he eats bbq all the time, he doesn’t like vegetables. I think he is allergic to them, unless they’re wrapped in meat.

    AO:
    If you weren’t competing all weekend, what would you be doing instead?

    DS, AFUBBQ:
    Competitions and prepping for competitions can take up some time. When we are not competing, we are vending bbq or doing catering jobs to raise money for the competitions.  When there is no cooking going on we try to relax and spend time with kids. We love to go camping or just traveling to places we have never been.