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!

Quick Cook Boston Butt

Quick Cook Boston Butt
KickAssBBQ "101"

This Quick Cook method is used by some BBQ Champions in competitions.
For those of you that can maintain a smoker temp of 350 degrees,
here is a method you should try if you do not have 12-15 hours to smoke a Butt.
Boston Butts smoked in 5 hours!!!!
You can use the same recipe for Beef Brisket and Ribs!!!!!

I inject right through the plastic
on these Butts to keep from making
a mess. I inject them until they are
FULL of liquid
2 Cups Apple Juice
2 Cups Water
1 Tbs. Rub
1/4 Cup Cider Vinegar

Attention!!! Injecting is an option.
I sometimes just rinse them off and
add my rub, put in a pan, add a beer
and throw on the smoker.

I put my rub on and let them come
up to room temperature while I
get my smoker cranked and up
to 350-375 degrees. You may
want to let it get close to 400 so
that it only drops to about 350
when you load the meat.

Like all my meats, they are in
aluminum pans. There may be so
much liquid seeping out of them
while they are resting on the counter
that you may not need to add any
liquid (beer) to the pans.

350 Degrees!!!!!!!!

Put them on the smoker and get it
back up to 350 if it has dropped off
lower than that. You will probably
have to really throw on the charcoal
and wood to get that 350 temp.

At 2 hours they look like they have
been smoking for about 8 hours at

Cover them with foil at 3 hours.

Cook them for about another
2 hours.

I take them off at 4.5 - 5 hours hours
or when they are 195 degrees
internal. I cover them with foil and
let them rest for about 1 hour and
I pull them at about 200.

This BBQ is as good as any I have
ever smoked. Don't have 15 hours
to smoke? Try this method. Same
Four further info go to :
member since 2005

member since 2005