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!

Super Bowl BBQ!

Here are some 0f my favorite Super bowl recipes. Enjoy









Atomic Buffalo Turds
Category: Appetizers

Stuffed jalapeno's off the grill. Great appentizer or side item.
Ingredients:
• 2 lb Jalapeno's - fresh 2 -3 inches each (approx 30 count)
• 2 8 ounce pack of Cream Cheese
• 2 lb Bacon (may not use all)
• 1.5 lb Pulled Pork

Preparation Directions:
• Wash, remove stems and half jalapeno's lengthwise. Only cut the stem off, don't cut the end of jalapeno off to remove the stem. Remove seeds and veins (leave veins in if you would like a hotter ABT).

Use left over pulled pork, or prepare a small shoulder (2lb) for this. Besides pulled pork you can use any meat.
Cut lengths of bacon strips just long enough to wrap around jalapeno half about twice.

Fill jalapeno halfs with cream cheese, top with a small amount of pulled pork and wrap the whole thing with a peice of bacon. I usually hold bacon on top of end of jalapeno and wrap around the middle and come back up over top at other end. Hold bacon ends in place with ½ toothpick each end.

Cooking Directions:
• Get cooker at 325deg steady. You are wanting to get bacon cooked without burning up the jalapeno's. I use a raised grid, and place the jalepeno's on a veggie rack allowing for easy removal when done.

Smoking these are even better. Maple wood and Hickory work well.

Allow 30 - 40 minutes for bacon to be done. Check them half way through and rearange as necessary to prevent any hot spots burning any.

Special Instructions:
• Cream cheese will not melt out unless the jalepeno is tipped over. After removing from grill let them set for about 10 minutes to let the bacon crispen up. Otherwise eat as soon as you are able to.


How to Cook Brisket





Mike Scrutchfield

First of all you must start with good meat. The 99 cent a pound brisket just wont cut it. Always start with USDA Choice or better, I use Prime because of my meat sponsor (Beef America, Omaha Neb) but most of that is shipped overseas to Japan because they are willing to pay the price! Use Choice or better!

Next I start with a good rub that's heavy in garlic and pepper, Seasoned about three hours before smoking.

Smoke for at least 8-10 hours at 225 until the internal temp is in the 165-170 degree range. I like 4 chunks of Oak. 2 chunks of Cherry and 1 Hickory, with mostly white hot charcoal.
After the internal temp is 165+ I put the brisket in foil and cook at 300 degrees (oven or smoker temp) until the internal temp reaches 205 degrees. When that's done I just put it away in an insulated environment still wrapped in foil for several hours to allow it to still cook until I ready to serve.

What you have when you open it up is a brisket that you'll need to slice 1/2" thick to keep in slices and I then top it with a sweet, but still a distinctive whang, BBQ Sauce .

--------------------------------------------------------------------------------


--------------------------------------------------------------------------------

BBQ Beans
My 10 year old son finished 67 out of 200 teams at the American Royal 2006 with this Recipe.
Ingredients:
• 2 16 Oz. cans of beans
• 1 Cup favorite dark Brow sugar
• ¾ Cup BBQ sauce - your choice
• ¼ tblsp yellow mustard
• ¼ Cup chopped onion
• 1 Tbs of your favorite rub (optional)
• ¼ Cup chopped green pepper
• 1 Cup of Molasses)
• 1 Cup cooked hamburger

Preparation Directions:
• Drain sauce from beans.
• Fold together all ingredients in a large bowl.
• Transfer to an aluminum baking pan. A disposable aluminum foil pan works well.

Cooking Directions:
• Place uncovered baking pan in the oven at 400 degrees for one hour.
Special Instructions:
• You can substitute skinned red peppers for the green peppers.

HINT: Save some of your next pulled pork or brisket to use in this recipe.
member since 2005

member since 2005