Bristol Motor Speedway, August 25th – 28th
NASCAR NEXTEL Cup Series: Sharpie 500, 7:30PM, August 28
Greg Biffle
Team: No. 16 National Guard Ford Taurus
Owner: Jack Roush
Crew Chief: Doug Richert
Chassis: RK-201 (new chassis)
Greg Biffle on racing at Bristol Motor Speedway:
“I always look forward to the Bristol races but I’m especially looking forward to this weekend’s. We’re coming off a huge win in the No. 16 National Guard car and we had the car to beat in the spring Busch race but got snookered on pit strategy. It was one of those deals where the other teams had to do something other than us because that was the only way they were going to beat us.
“We haven’t raced our Cup car yet this season, but based on how our cars have been lately I’m sure it will be fast as well. We’ve got momentum on our side on both accounts and we’d like to keep it going with good runs this weekend. Anything can happen at Bristol though because it’s a high-banked, high-speed short track and everyone is on top of each other. Half the battle is staying out of trouble and avoiding the accidents. If you can do that you’ve pretty much had a successful day.”
Crew Chief Doug Richert on racing at Bristol Motor Speedway:
"We qualified third at Bristol earlier this year and had a really good run. Towards the end of the race, we lost track position during a pit cycle and just couldn't regain the positions. We had a car capable of winning the race. This time we'll go off of those notes and hopefully we'll pick up two wins in a row.
"Last weekend's win at Michigan shows the team that we are a winning team when it all comes together. We've had that competitive of a car in several different races this season but just haven't gotten that end result for various reasons."
Fast Facts
Greg Biffle holds the Busch Series track qualifying record at Bristol with a lap time of 15.093 seconds (127.132 mph) set on Mar. 26, 2004.
Biffle captured his second career NEXTEL Cup win by taking the checkered flag in last weekend's event at Michigan International Speedway.