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 Smoked Turkey : a Thanksgiving treat


Tired of the same old oven roasted turkey? Unfortunately, it is not the best way of preparing it. Back in the old days , turkeys were roasted over a real fire ,giving it a smoky flavor that really kicked it up notched. With a little work , you can give your turkey this same flavor by preparing it on the smoker. A smoked turkey is juicer and has a better flavor than an oven roasted turkey. The secret is cooking it low and slow with smoke. It will be more tender and juicy than you thought . To start you off , you will need is a turkey, a good thermometer, a smoker , hickory or apple wood chips and time.
Even a small turkey, say 12-14 pounds can take 6 to 8 hours. But don't let this scare you away, because it well worth the time!
I use a water smoker for my BBQ Turkey Breast recipe:


I have been smoking turkeys for years. I have always gotten great feed back.In fact you can purchase my Award winning apple smoked turkey at 591 1200 for details


Turkey Brine:
INGREDIENTS:
1 cup kosher salt
1 cup brown sugar
2 quarts apple juice (or cider)
1 or 2 quarts water ( enough to cover the breast
Mix the brine well. Soak the turkey for 16 hours in a non metal container covered in the fridge. I use a 5 gallon bucket . I put the bird in the brine frozen and allow it to thaw in the brine.
Smoked Turkey
I smoke on a Weber Smokey Mountain. So I start the smoker with about 12 lbs of charcoal. I normally put about 15 in a charcoal chimney and lite it . Once they are white, I will put them on top of the unlit charcoal.For a grill follow the indirect method on the kingsford charcoal bag. Also throw on a pie pan with water in it and set in middle of the charcoal rack between the coals

Take the bird out of the brine and rinse off with water. Pat dry with paper towel and place on the top cooking rack. I like to the rub it with olive oil and then rub it with garlic salt.Toss on a handful of apple wood chunks on the coals . Then put the top on the grill. When I use the WSM ( Weber Smokey Mountain) I have no need to add charcoal , but for a grill add charcoal as needed. You may need to adjust the bottom air intake vents from time to time to raise or lower the temps. But I always leave the exhaust vent all the way open to avoid to much smoke building up in the grill. I'll add more wood as needed to try and keep a nice light flow of smoke coming out. Turn the bird 180 degrees about an hour and a half into the cook to assure even cooking.

An 8 pound breast usually gets done between 2.5 to 3 hours with temps between 230F & 280F. On average it takes me just about 21 minutes a pound. This has been pretty well with every turkey breast I've ever smoked. A whole turkey could vary a bit. Pull off of grill when done, which is around 180F. Wait at least 10 minutes before carving.

You will never want to oven roast a turkey again!

Turkey can also be wrapped tightly and refrigerated; return to room temperature before serving.


If you don't have a smoker you can use a charcoal grill.Putting a turkey on a grill can be tricky . There are a couple of things you need to be prepared for. Prepare the grill for indirect cooking. You will be grilling indirectly, but because of the heat differences from one side of the turkey to another you will also need to circulate around the bird while cooking to keep things even. You will also need to maintain a steady temperature in the 230 degrees F. to 280 degrees F. range. If you follow some easy steps you should have a perfect turkey in 2 to 3 hours.

A turkey is a very versatile food, so break the traditions and try something a little different the next time you plan on preparing this bird. Here is a great recipe.


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 434-286 3575.

Ingredients:

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


Directions:
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.

Ingredients:

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 whiskey

Directions:


Run fruit through a food processor.
Add sugar.
Let sit at room temperature until sugar dissolves.


Apple Crisp
The BBQ Connection
Call them at 434-589-5375.

Ingredients:
APPLE CRISP


1 can sliced apples, do not drain
1/3 c. Turbinado sugar

Spread apples,and sugar in bottom of 8 x 8 inch pan.

TOPPING:

3/4 c. Bisquick
1/2 c. sugar
1 stick butter (or butter)

Using pastry blender mix Bisquick, sugar, and butter until resembles cornmeal. Cook at 425 degrees until it starts to brown, then reduce heat to 350 degrees for approximately 25 minutes until nicely browned.



Grand Ma's Atkins Cornbread Dressing Recipe
The BBQ Connection

Ingredients


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



Directions
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 oysters with juice 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

Rosell’s (GRAN) Sweet Potato Casserole

INGREDIENTS:
1 (29 ounce) can sweet
potatoes, drained
1/2 cup of walnuts (crushed)
1/2 cup of Coconut
1/2 stick of margerine
2 eggs
1/2 cup of milk
1 pinch of salt
1 teaspoon of vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Topping :
1 (8 ounce) can crushed
pineapple, drained
1/4 cup of bisquick
1/2 cup sugar
1 egg
1 stick of margerine


DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mash the sweet potatoes until smooth. Add the pineapple, cinnamon, nutmeg and cloves; mix well.
3. Pour into one 9x13 inch baking dish and top with the mixed topping ingredients. Bake for 30 minutes or until golden brown .
member since 2005

member since 2005