BBQ Connection LLC

Championship BBQ Catering at it's BEST!

Charlottesville, VA.

Only ChampionshipBBQ Catering Company!!!!!!
We are a Championship BBQ Catering Company (period!). BBQ Connection LLC  the BestChampionship onsite BBQ Catering Company in the area. Our Pit Master has spent the last 10 Ten years competing for throughout the country and perfecting his art.  The Pigs on the Run BBQCompetition team have won over a 100 top ten trophies in the country and recently finished in the Top 50 in the country in BBQ! We live and breathe BBQ!

Our pit masters do not just cook the area's best BBQ; they create a BBQ experience! From the smells in the air to the many trophies won.  The BBQ ConnectionCatering Company brings more to the table than just great food.  We cook fresh on site Traditional Barbecue, not that "stuff" that has been reheated or prepared off site days before your event.

Over 100 years of traditional artisan outdoor cooking, passed down from generation to generation in the backwoods of Va.

We also cater in Northern Virginia, Richmond, Staunton, Harrisonburg, Waynesboro VA. and all over the country! A travel fee will be assessed outside Charlottesville area.

 A proven winner: 4 x Grand Championships, 5 x state championships, Invited to the American Royal and the Jack Daniels twice. Over 100 top ten awards

We'll respond with a free, no-obligation job estimate and ideas that come from years (and thousands of miles) of experience!
 If you desire a truly memorable meal to which nothing else will compare, please give   Teresa call at 434 842 2000.

Charlotteville's BEST Championship BBQ!

Grand Ma's Atkins Oyster Cornbread Dressing Recipe

Grand Ma's Atkins Oyster Cornbread Dressing

The BBQ Connection

Ingredients

1 Pint of raw oysters ( juice strained)

6 cups crumbled day-old corn bread (from 8-inch pan)

2 1/4 cups chicken broth

1 tablespoon kosher salt

1 teaspoon black pepper

1/2 cup (1 stick) salted butter

1 cup fresh flat-leaf parsley leaves, chopped, plus additional for garnish

4 celery stalks, chopped

1 large yellow onion, chopped

1 tablespoon of poultry seasoning

3 eggs, beaten



Directions


Heat oven to 250° F. Spread the bread cubes on a baking sheet. Bake for 45 minutes; let cool.

In a large bowl, combine the corn bread, and enough broth (at least 2 cups) to make a fairly mushy mixture.

Season with the salt and pepper.

Melt the butter in a saucepan over medium heat.

Add the parsley, celery, and onion.

Cook until softened, about 10 minutes.

Add the onion mixture to the bread mixture; let cool.

Add the eggs and oysters with juice and gently combine.

Spread the dressing in an unbuttered 9-by-13-inch baking dish. Bake until golden brown and warmed through, about 1 hour. If you want a crispy topping, leave uncovered; otherwise cover with foil halfway through cooking.

Sprinkle with additional parsley before serving, if desired.

Yield: Makes 8 servings, plus leftovers
member since 2005

member since 2005