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 cook-off: Brisket and lick it



BBQ cook-off: Brisket and lick it
Published: May 25, 2007
Section: , page 16
Source: DEVON HUBBARD SORLIE
© 2007- Landmark Communications Inc.

By Devon Hubbard Sorlie Correspondent

John Atkins of Palmyra didn't attend the Chesapeake Jubilee when he lived here 11 years ago. Now it's his favorite place to go.
For the second year in a row, Atkins' barbecue team, Pigs on the Run, won the grand championship at the Kansas City Barbecue Society-sanctioned barbecue cookoff last weekend at the Chesapeake Jubilee.
"I've been here more since I left the area," Atkins laughed. "This is one of the best-run contests. The people here are unbelievable. "
As grand champions, Pigs on the Run placed first in pork, third in both chicken and brisket, and fifth in ribs. Last year, Atkins was first in chicken, second in ribs, and third in both brisket and pork. The reserve grand champion was Smokey Bottom Boys from Bel Air, Md., with JT and the BBQ 3 of Salisbury, Md., placing third. Twenty-six teams competed, including five teams from Chesapeake.
The victory earned Atkins and his crew the Virginia state title and an invitation to the American Royal barbecue competition in October.
The victory was bittersweet for the Palmyra team. Justin Harris, the 11-year-old son of chicken expert Mark Harris, died from bone cancer two weeks before the cookoff.
"That was a big blow to the team. Compared to last year, it was hard to get really excited about the win," Atkins said. "But for the past 24 hours, Mark hasn't had to think about Justin every minute."
A portion of the almost $4,000 in prize money Pigs on the Run earned will be donated to St. Jude's Children's Hospital for cancer research .
Although Atkins claimed "we didn't do so hot" in the American Royal last year in Kansas City, they rebounded the next day to place fifth in pork among 500 teams in the open competition.
Atkins got started in competitive barbecuing after standing in line for 30 minutes to buy a $4 barbecue sandwich at a fair similar to the Jubilee.
"I told my wife I could do better, and she said either put up, or shut up," Atkins recalled. "I can't shut up, so I had to put up."
Just don't ask him what type of barbecue he cooks. Atkins can do it all, from the vinegar-based North Carolina-style (his favorite), to the sweet and tangy flavors of Memphis, the dry-rubbed spices of Kansas City and the beef barbecue favored by Texans.
After a long day of cooking barbecue, though, Atkins treats himself to a different kind of meal.
"I like to fix a peanut butter sandwich with strawberry jam and have a glass of skim milk," he said.
member since 2005

member since 2005