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!

Gabby's Holiday Smoked Turkey breast

Smoked Turkey Breast

World championship BBQ Team: The BBQ Connection


1 turkey breast 4 lbs


1/2 cup lime pepper

1/2 cup garlic salt


1 quart apple juice

1/3 cup coarse (kosher) salt

3 tablespoons dark brown sugar

1/8 teaspoon black pepper

1/2 medium bay leaf, crumbled


Multiply the brine recipe as needed to make enough to completely submerge the turkey breast. Stir until salt and sugar are dissolved.

Put the turkey breast in a large Ziploc bag, fill with brine, squeeze out all the air and seal; or put turkey breast in a large bowl, put a small plate on top to hold it under, and fill bowl with brine. Refrigerate for 24 to 48 hours (no longer, or the meat will be too salty).

Remove turkey from brine, rinse, and dry. Rub lightly with olive oil. Apply 1/4 cup of garlic salt and 1/2 cup of lime pepper. Rub liberally.

Place in a smoke-cooker, or covered barbecue using the indirect heat method at about 250 degrees, and adding water-soaked smoke apple chips from time to time. Place a meat thermometer in the thickest part of the breast and cook until it reaches 165 to 170 degrees. If skin looks dry at any point, brush with a little more oil.

For best flavor and appearance, cool to room temperature, slice, and serve at once.

Turkey can also be wrapped tightly and refrigerated; return to room temperature before serving.

This comes out a gorgeous mahogany color in a smoker, so it looks great on a buffet table. Brining makes the meat turn out moist and firm-textured.
member since 2005

member since 2005