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!

Where Wet-Naps Fear to Tread

May 23, 2007

"Carey is a great guy and a great BBQ cook! I stop there every chance I get. It is good to see him get the press he deserves. Good Job!" John Atkins

Barbecuing ribs is in your bones.
by B.P. Fox

At some point in your summer,  you’ll stop whatever you’re doing and realize you need to season, cook and eat the ribcage of an animal, right away.

“Grilling,” says Carey Friedman (above) of Grandpa Eddie’s Alabama Ribs & BBQ, “is high heat, and barbecue is low and slow. People try to hurry it along, but good barbecue takes time.”

Before you can get started, however, you need a great piece of meat — preferably an all-natural St. Louis-cut rack of ribs, according to Tanya Cauthen of Belmont Butchery. It’s a meatier, more flavorful cut than the baby-back ribs you see on chain restaurant menus.

While the fire gets going (or someone else changes the propane tank), generously coat both sides of the rack with a dry rub. What spices should be included? Salt, for one, but after that, it’s all a matter of taste.

Friedman says the best barbecue is “so personal; it’s always the kind you grew up with, so you should cook what you know.” Sauce comes later, after the ribs are done, and again, experimentation is key, but Friedman admits that before he began making his own, Sauer’s was his go-to sauce at home.

After about six or seven hours of indirect heat (around 225 degrees), your ribs should be done, and the best way to test them is to cut the middle rib out of the rack and taste it. If you can bite through it easily, it’s done, but if it falls off the bone, your ribs are overcooked.

“Ribs are an art form,” Friedman says. “They should bend but not break.”

Don’t have enough stamina or enough beer to last until the ribs reach the optimum tender succulence? Belmont Butchery has precooked seasoned ribs in the prepared case for about $7 a pound, so all you need to do is throw them on the grill for another 20-30 minutes. Call ahead, though (422-8519); nothing can substitute for the smoky decadence of summer ribs if someone else already beat you to store. S
member since 2005

member since 2005