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!

BBQ recipes from my Tv spot Good Morning C'ville

Grilling Thanksgiving Meal
Reporter: Elizabeth Donatelli
Thanksgiving is just around the corner, but if you still don't have your meal planned, here some easy suggestions.

A quick and easy recipe for turkey is to coat it with olive oil, garlic salt, and lime pepper. A 12 pound turkey cooks about four to five hours at 185 degrees, but the best part is you can even grill it.

"Put the charcoal on one side, light that and let that burn. Put a pan under the grate and put the turkey or turkey breasts and let it cook at an appropriate temperatures and it will be just as wonderful if not better," said John Atkins of The BBQ Connection.

To see other easy recipes, follow the instructions below and click on the video clip above.

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.

Corn Bread Dressing
The BBQ Connection
Call them at 434-589-5375.


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


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 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

Cranberry Relish Recipe
The BBQ Connection
Call them at 434-589-5375.

This is a great simple cranberry relish for all turkey dishes and turkey
sandwiches, and a tasty alternative to a more traditional cranberry sauce.

Preparation time: 15 minutes.


2 cups washed raw cranberries

2 skinned and cored apples

1 l10 oz cn of mandrin oranges drained

1 cups sugar

1 tablespoon of your favorite wiskey


Run fruit through a food processor.

Add sugar.

Let sit at room temperature until sugar dissolves.

BBQ Pecan Pie
The BBQ Connection
Call them at 434-589-5375.


1 c. clear corn syrup

1 c. white sugar

1 c. pecan halves

1/2 c. melted butter

4 eggs, beaten

1 tablespoon of you favorite rum

1 unbaked 9 inch pie shell


Mix all ingredients.

Pour into pie shell and place in a smoker and bake at 250 degrees for about 50 minutes.

Cool before cutting.
member since 2005

member since 2005