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!

Pig Chart


What a great animal! Some people hate it, some people are scared of it and some people think it is just bad, but I love it! The average pig is very smart and they also have a long ancestory. In the past 15 years it has become as lean as chicken.But this means that you need to be careful when you're cooking these cuts as they can easily dry out with overcooking The pig has many uses from hams to sausages. My main focus is pulled pork. It has enough fat and callogen to flavor the meat.
Pork Nutrition Facts

Pork provides protein, which is important for children to grow well and build strong muscles.
Pork is a source of protein, iron, zinc and B-vitamins.
Several years ago, serum cholesterol was pinpointed as a factor in heart disease risk, today nutrition professionals agree that dietary cholesterol is not the only culprit in raising serum cholesterol; rather, total dietary fat and other lifestyle factors are also at work.
Numerous pork cuts today are equivalent in fat content and calories to lean poultry cuts.
Most public health organizations rely on the USDA Food Guide Pyramid, which shows Americans how to build a balanced diet. Lean pork fits well into this pyramid.
The USDA, American Dietetic Association, and American Heart Association, in their respective dietary advice to the public, consistently recommend meat as an important source of complete protein and essential vitamins and minerals.

The pig dates back 40 million years to fossils which indicate that wild pig-like animals roamed forests and swamps in Europe and Asia. By 4900 B.C. pigs were domesticated in China, and were being raised in Europe by 1500 B.C. On the insistence of Queen Isabella, Christopher Columbus took eight pigs on his voyage to Cuba in 1493. But it is Hernando de Soto who could be dubbed "the father of the American pork industry." He landed with America's first 13 pigs at Tampa Bay, Florida in 1539. Native Americans reportedly became very fond of the taste of pork, resulting in some of the worst attacks on the de Soto expedition. By the time of de Soto's death three years later, his pig herd had grown to 700 head, not including the ones his troops had consumed, those that ran away and became wild pigs (and the ancestors of today’s feral pigs or razorbacks), and those given to the Native Americans to keep the peace. The pork industry in America had begun. Pig production spread throughout the new colonies. Hernando Cortez introduced hogs to New Mexico in 1600, and Sir Walter Raleigh brought sows to Jamestown Colony in 1607. Semi-wild pigs conducted such rampages in New York colonists' grain fields that every owned pig 14 inches high had to have a ring in its nose. On Manhattan Island, a long solid wall was constructed on the northern edge of the colony to control roaming herds of pigs. This area is now known as Wall Street. The pig population of Pennsylvania colony numbered in the thousands by 1660. As the seventeenth century closed, the typical farmer owned four or five pigs, supplying salt pork and bacon for his table with surpluses sold as barreled pork. Finishing pigs on Native Americans corn became popular after becoming a common practice in Pennsylvania. After the Revolutionary war, pioneers began heading west and they took their indispensable pigs with them. A wooden crate filled with young pigs was often hung from the axles of prairie schooners. As western herds grew, the need for pork processing facilities became apparent. Packing plants began to spring up in major cities. Pigs were first commercially slaughtered in Cincinnati, which became known as Porkopolis. More pork was packed there than any other place in the mid-west.

Moving pigs to market in the 1850s was no small undertaking. "Drovers" herded their pigs along trails which later developed into railroad routes. Between 40,000 and 70,000 pigs were driven from Ohio to eastern markets in any one year. Drivers, the drover's hired hands, each managed up to 100 hogs. The herds moved five to eight miles a day and covered distances up to 700 miles. The refrigerated railroad car transformed the meat industry when it was introduced shortly after the Civil War. It enabled slaughtering operations to be centralized nearer points of production instead of near points of consumption. Large “terminal” markets with railroad access developed in major cities such as Chicago, Kansas City, St. Joseph, and Sioux City. Large packing plants were located adjacent to these stockyards. Live pigs were shipped via railroad to the markets and pork was shipped, again mainly by rail, to consumers nationwide. As a result of these transportation developments, the pork industry relocated to the upper Midwest where ample amounts of feedgrains were produced. The “Corn Belt” became known as the “Hog Belt” as well. In fact, the states of Iowa, Illinois, Minnesota, Nebraska, Indiana and Missouri held the top six spots in state rankings for many years. Iowa is still the largest pork producing state. The 1980s and 1990s have seen major technological developments in the pork industry, some of which have allowed production to grow dramatically in states not known for pig production. The most notable growth has occurred in North Carolina which is now the second largest pork producing state. Despite inherently more expensive feed, North Carolina producers became cost competitive by using pigs with the genetic capability for higher reproductive efficiency and enhanced lean muscle growth (and resulting better feed efficiency), capturing economies of size, and developing pig raising methods that controlled diseases and, therefore, improved productive efficiency. Many producers in other areas have now adopted these same methods. Today the United States is one of the world’s leading pork-producing countries. The U.S. is the third largest exporter, trailing only long-time world leader Denmark and Canada. U.S. production accounts for about 10 percent of total world supply.
member since 2005

member since 2005