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!

Filtering by Category: "BBQ Review"

BBQ Snob review of King's BBQ in Petersburg Va


King's BBQ Has been around since 1946. The only good memories I have about Petersburg Va is King's. It has been over 30 years since I visit King's. I now know why , I start cooking BBQ the traditional way. As I enter the place at 2 pm it was somewhat busy. I found  a booth and sat down!. I could smell the sweet wisp of smoke traveling from the kitchen.
 Shortly after I sat down , a waitress right out of "Mels Dinner" called me hun! You gotta love that!
I order the large plate of "Q" chopped with fries , slaw and micro bisquits!
I also ordered  Sweet Tea! I drove the waitress  crazy because I went through about 10 glasses! I only waited about 10 minutes. In the background you can hear some one chopping pork. I saw my waitress come out of the kitchen  and went to the chopping place. The guy scooped up a large portion of pork and placed it on my plate! "from the cooker to chopping board to my plate!" Yum!
 The meal was a great trip down memory row. My Grandfather was a great influence in my life , especially in food.I remember him taking me here!
The food was awesome, sauce was good! I love the rolls and slaw. the apple pie was the bomb!It was great to come back! I will make sure it not 30 years before my next visit.
Take out menu below!
http://www.kingsfamousbarbecue.com/menu.htm!


Prince George family BBQ


Prince George family BBQ
4605 county Drive Dispuntana Virginia ( Hwy 460)
I am always looking for a" good" BBQ Joint in Virginia. which surprisingly is a hard find. I just happen to luck out when we stopped at Prince George family BBQ at hwy 460 and interstate 295 outside of Petersburg Va. We enter the place around 6ish and the joint was empty except for a truck driver in the corner. The place was very clean and pleasant atmosphere.
The menu was very traditional and easy to read. i noticed that they had a BBQ sample plate for $14.95 ( BBQ ribs , 1/2 chicken, chopped pork and brisket. i was very surprised because most joints did not offer such a wide selection. My son got a pork chop plat (three large pork chops smothered with gravy and onions yum)
Ok to the barbecue! My wife had the brisket and she was a little disappointed due to it was chopped not sliced. She claimed. Nice hickory smoked taste. Nowhere near competition quality, It was dry but was revived with a little sauce.
My ribs had a commercial rub and i claimed a hint of cinnamon, The owner and cook denied it, It was a very generic rub, probably southern prides standard rub. I thought the rib were moist even after being reheated Almost fall off the bone.
My brisket was chopped and dry to but edible. I would have preferred sliced but understood why it was better to serve chopped. i thought the rub and smoke was prevalent
The pork was very very disappointing. It was over sauced. It was an eastern NC. bbq sauce. I felt like all the rubbing and smoking was wasted. I could not discern anything other than vinegar.

The star of the show was the chicken. I was very impressed with a half of chicken. It had flavor all the way through. The breast was a little dry but with a little sauce it well worth the slight distraction.

Sides; BBQ beans needed a kick, slaw great, onion rings good and hot, greens wife's favorite. Mashed potato was a smashed!
Over all I thought the experience was a nice pleasant surprise for Virginia BBQ The portions were great and the food was good with a true smokey flavor

The Judges score Appearance 7 , Tenderness 7 , Taste 7
I thought this was good BBQ for Va.
Good job guys!

"Q" Barbe"Q"ue Review : Midlothian Va


"Got Wood!", Should be the catch phrase of "Q" Barbecue in Midlothian , Va. I have known the owner (Tuffy Stone) for several years and have had my butt handed to me in many BBQ competitions. I would say I am familiar about how passionate he is about BBQ. I hope that passion would carry over to his new restaurant. It did. I would say it is a nine out of nine!( Nine is the best score you can get in a BBQ competition.)
Before I begin my review , the main criteria is Taste ,Tenderness, Appearance and was the meat cooked low and slow with smoke.



My review will start with the combo plate(about $16 and change with Tea): I had ribs and pulled pork ( both very generous helpings). The pork was lightly sauced and very flavorful. I noticed some chunks and bark. It looked liked it was hand pulled. The ribs had a smoked ring all the way through and very tender. They reminded me of competition ribs. I thought just a tad too spicy but truly the taste balanced out with a small amount of BBQ sauce . I thought they were very moist. I also had the slaw which was more savory than sweet, BUT when paired with the BBQ it was excellent. I started noticing a pattern of balancing different flavors , which was something I didn't expect from a BBQ place. I also had the greens unbelievable!!!I added a little of the vinegar BBQ sauce and some Texas Pete.I realize it was already well seasoned and tender , not mushy. Just listening to Tuffy explain the detail of thought process and passion planning his sides was mind boggling.






After I finished the platter, Tuffy asked me to try some of his corn pudding and I said yes. Well My eyes got bigger than my belly (that is pretty big for those who know me .lol) when he brought me a large sample of brisket , pulled chicken and of course a generous helping of corn pudding. The brisket was lightly sauced and served in big chunks. I thought it was very moist and tender but did not fall apart. The chicken was very very flavorful without sauced. I notice flavor all the way through the meat and a light sprinkling of rub on top. Tuffy told me it was boneless skinless chicken thighs. I thought it was the high dollar chicken breast. I thought it was Very very good!You don't see real smoked chicken at a BBQ place . At last the corn pudding : excellent , not like my grandmammy fixed but very light and fluffy with a hint of sweetness.
The service was good and everyone was polite. It is more like a upscale fast food place. I did enjoy all the trophies and "Q"usic (BBQ Music). My only criticism is that there was nothing about winning the 2007 Nation Championship KCBS Team of the Year. When I asked Tuffy why, he kinda put his head down and said I don't want to brag. I know that was the truth , he is a very very humble man which is hard to be in the BBq world.
Now back to the catch phrase, "Got wood" the one thing that makes this place stand out of all bbq places besides the great food, ambiance nice people is his dedication to the process. We spent at least 10 minutes talking about a load of hickory wood he got last week. His eyes lit us liked a Christmas tree.He is a true Pit Master!
I spent over two hours listening to the many details and processes that they go through to produce the highest quality of BBQ and everything else.
I have been told that I am pretty ruthless in my BBQ reviews , so I must sound like I am blowing smoke on this one. Well, if you have any doubts go try it for yourself! Please by all means prove me wrong.One last thing, Tuffy is very approachable and listens every comment. His goal is to make the BBq possible! I think he is there.







"Q" Barbeque
(804) 897-9007
Midlothian
2077 Walmart Way
Midlothian, VA 23113
www.qbarbeque.com





Who ain't got Jack!
Cool Smoked finished third over at the World Championship Jack Daniels BBQ Contest.





The front counter.
Two Southern Prides sit out front along with table with a window where one can see all the action.





"Q" side service! Brilliant.






Q Barbeque on Urbanspoon

Dinosaur Bar-B-Q




Long time Coworker and fellow BBQ enthuaist Judy Serkes visited Dinosaurs BBQ in Harlem NYC, NY She said over all the food was good.
I love the BEER!
Judy Serkes
We went with a party of nine-had a 1:30 reservation on a Sunday and were seated promptly. I think a reservation is almost a must.

I tried the Creole spiced deviled eggs for an appetizer which were great with a nice spiciness. The Fried Green tomatoes were wonderful as was the smoked shrimp remoulade. There is a fantastic selection of beers with about 23 on tap. My husband had a can of PORKSLAP beer….

I had the TRES HOMBRE for my entrée-

A spirited serving of Bar-B-Que pork, Texas Beef
Brisket (sliced) & Bar-B-Que ribs...all for 17.95 ! With two sides: Bar-B-Que Beans • Syracuse Style Salt Potatoes • BBQ Fried Rice
Simmered Greens (vegetarian) • Mac & Cheese • Gingered Applesauce
Cole Slaw • Mini Iceberg Wedge with Bar-B-Blues Dressing • Creole Potato Salad
Fresh Vegetable of the Day • Fresh Cut Fries

The Syracuse style salt potatoes were wonderful and went well with the meats. My favorite of the three meats was the pork bar-b-que. There were some great sauces on the table of varying degrees of sweetness and heat to add to the dishes.

The restaurant is in Harlem and easily accessed by subway. The closest subway stop is the 1, at the intersection of Broadway and 125th St.

Address:
646 W 131st St.
New York, NY 10027
212-694-1777
By Judy Serkes






New York, NY
In December 2004, Dinosaur Bar-B-Que opened in Harlem, NY. This location has contributed to the pioneering of a unique section of Harlem. Nestled under the grandiose Riverside Dr. bridge, this place possess the same charisma, style, and flavor of its upstate counterparts. Harlem Dinosaur has become a favorite destination for Manhattanites, locals, and everyone in the tri-state area.

ZydeCo Bourbon St. Barbecue - Not real BBQ!






Located at 12 Elliwood Ave Charlottesville va.

I had the pleasure to visits Zydecos. I was truly impressed with the atmosphere. We were seated promptly and the waitress was quite pleasant. I was excited that there was another BBq joint in Charlottesville. I asked the waitress what type of smoker they use to cook their BBQ. She proudly claimed we use an oven to cook our bbq ! RED flag!!!!! I was very dissapointed. I ordered the cat fish instead. It was ok but another chance to eat great BBQ vanished. I also think the portions were small and over priced.Parking is always an issue at the Corner. I hope this is not the way they cook bbq in New Orleans!!!!!. I also think it is a complete sin to charge $9.99 for oven cooked bbq when pork is about .96 cents a pound. What are they thinking!!!! They also provide on site catering: ask to see there cooker lol! I do love there website!!!!!!Too bad they put all thier effort in that website instead of making REAL BBQ!

Buck Island BBQ / Bayou BBQ


I recently visit the Buck Island BBQ on route 53. I was impressed with the pulled behind Nc cooker. (I prefer an off set smoker) I walked in on a lovely Dec day. I was eager . I was met by the owner. He was very proud and spent time explaining how he prepared his food. I was a little surprise it took over 14 hour to cooked pork butts. I was anxious to try his bbq.He was very passionate. Passion is a very important ingredient. He also told me he made his own sauce. I notice that the food was out in the open with no sneeze guard .

The Judges Review. The main criticism was way too much sauce. Sauce is not the boss with good bbq that pig died for a reason. If you can not taste the pork why eat it. Also the pork is way over cooked. Length of cooking time does not produce great bbq. I know of championship teamsthat win with 5 hour pork butts.
I do wish them luck and believe they have a great idea. If they decrease the cooking time and sauce they could have a winner. I say serve the sauce on the side along with other choices. Good Luck!
Score: taste 3, tenderness , 2 appearance 4.
But I could be wrong and they could make millions!
Very friendly!
I truly liked the atmosphere.

Pee Wee's Pit Barbecue BBQ Review


What can I say? I wanted to so much fall in love with this place. Heck , the name alone should be good enough right. NOT!. I was very disappointed with what they call bbq. The first thing I noticed was that there was no smoke. I was right they cook it in a crock pot . They do smoke pork loin but I have not got the nerve to go back. I think there motto is the "sauce is the boss". Too much sauce and no bark or rub. ˆ don't think the Judge will like this one. Scores please.

BBQ Judges scores. Pulled pork (no slice available) appearance 4, Taste 3, tenderness 3. over all a 1 dqed not real BBQ

Sorry guys, use a smoker and maybe next time.
Well what the heck they will probably make tons of money and open up a chain of joints.
It ain't championship "Q"
Posted below are some spirited comments: I truly don't agree with either one but thought it would be good idea to post their thoughts. Thanks for reading my blog .

Jinx's Pit Stop


Located at E Market street Charlottesville


The first thing I notice about the Pit Stop, is that it is "different" . It is "different" about the use of slaw, it is "different" about the spelling of "BBQ" (barbecue) and it is "different" about pull pork. They do use an indirect cooker (home made). I notice a hint of hickory smoke. Also I notice a abnormal amount of fat in the sammich. I did not notice any rub and very little bark. I did like the french fries though.The place is tiny and Jinx is a character.I think the pork is chopped and not pull ( probally the reason for all the fat. But all in all it is in the spirit of TRUE BBQ. I think it is worth the visit.

Yankees do great barbecue!




I met Linda and Jerry on the contest circuit . I attended one of their bbq judging class.Linda was elected on the KCBS board. I recently had the chance to work with them at a judging class. I had the chance to cook for them. They are great people even though they are from the north! The truth is great BBQ is not just a southern thing some of the best BBQ comes from the north. Enjoy this article below.

Serious barbecue for devout followers

By LARI ROBLING
For the Daily News
THERE ARE THOSE who will order up some ribs for Father's Day because it fits the theme. And there are those who treat barbecue like a religion - a year-round devotion. Linda and Jerry Mullane and their son, Chris, fall into that category.
After Chris broke his leg and the traveling soccer team was put on hold, they suddenly had their weekends free and were looking for something to fill the time. So the family answered an ad to train as volunteer judges in barbecue competitions. Chris' leg mended, but the 'cue became a calling.

Linda and Jerry Mullane are now on the board and are certified judging instructors of the Kansas City Barbecue Society. Just over two years ago, they opened Pig Daddy's BBQ in Drexel Hill.

Jerry Mullane is at the helm of Cindy LaPork (every cook gives his smoker a name), which is loaded with cherry or hickory wood. There's no temperature control, so he has to keep the smoke and heat constant. And when they say Pig Daddy's 'cue is long and slow, that can mean up to 14 hours for the brisket.

Bear in mind that the Mullanes are on the competition circuit. So, when they serve their 'cue, it's nearly "naked," which doesn't hide the quality of the meat in a barbecue sauce.

Linda Mullane explains: "It's a personal preference, but we like the meat to stand out and just use a small amount of homemade finishing sauce at the end. You can order extra sauce if you want more."

The meats cost $9.50 per pound, and you can figure on one-third to one-half pound per person. Platters will get you two sides, or you can order individual half-pints ($2) and full-pints ($4). Get there early on a weekend or you will miss out on the Dinosaur Bones - big beef ribs.

The Texas-style beef brisket rules with its smoky but beefy flavor and perfect texture. This is great 'cue.

I opted for the Carolina-style pulled pork sandwich over the Kansas City-style because I love the vinegary punch of Carolina pulled pork- although the debate over adding mustard to the sauce can be argued with as much conviction as the Sermon on the Mount.

The pulled pork was as smoky, tender and juicy as it should be. However, I prefer to have my pull on plain, old white store-bought sandwich bread to really do the sop job. A Kaiser roll is too East Coast for my tastes.

The pork spare ribs ($10 half-rack, $19 full) were excellent, accented with a terrific rub and time in the smoker.

I think I'd opt for extra sauce - just personal preference.

I also enjoyed the Texas Tommy ($6.95) that fits a Texas-size appetite. "P-Daddy" double-smokes a foot-long sausage and douses it in their own Hawg Wild Chili and Cheez Whiz, proving once and for all that there is a reason for Cheez Whiz in this world: It glues the chili beans on the steak roll. This is a delicious pig-out.

Pig Daddy's is good barbecue, obviously cooked long and slow the way only a self-respecting barbecuer can do it. Their dry rubs and sauces are clearly made in-house. And I like their choice of apple and hickory woods, which adds smoke but doesn't overwhelm the meat.

As far as the sides are concerned, there's a decent coleslaw, but I'd like a little more vinegar to offset the richness of the meat I'm eating. Skip the mac and cheese, which is too gunky on the palate to work with this food. You need a creamy mac and cheese with very little thickener to pair with a heavy barbecue.

Also skip the sweet potatoes, which are too much like canned pie filling.

The collard greens are unremarkable, and even most of a bottle of hot sauce at home didn't help.

I will give credit where credit is due, however. The baked beans are redolent with smoked pork and, even though they start with a canned product, these beans are a close second to my grandmother's made from scratch.

Their Mexican and Tex-Mex offerings are good enough, but I think the menu should be pared down. I'd rather see fewer extraneous choices and more attention paid to bringing the sides up to the quality of the barbecued meats. After all, if you are going to the altar of barbecue, you don't want someone preaching outside the faith. *

Belmont Bar-B-Q

Can he walk the talk?
I recently visited Belmont bbq. I had the honor to chat with the pitmaster Wes Wright. I found out that we have many things in common . One thing is that we have competed in the American Royal. I also found out that Wes has been competing for about 10 years. After an hour of chatting I could not wait to try his Que. I was not disappointed. It was the truly best bbq in Charlottesville. Finally we got good BBQ in Charlottesville. I liked his rub , sauces were ok. I loved the sides :(Cheese hash potatoes and pinto beans). I thank Wes for the wonderful food on the house but I did leave a $10 tip for the guys Thanks
The Judge





Smokin' Belmont

Belmont Bar-B-Q soon to open


Slowly but surely, the separate universe that is Belmont is earning its stripes as a dining destination. It’s worth a trip across the bridge to the town-within-a-town for brunch at Mas or lunch at La Taza, and soon you’ll have another reason to make the journey (or, if you live in Belmont, to cheer): a fancy barbecue joint, run by a guy who honed his skill with a smoker on the competitive barbecue circuit.




Wes Wright has given this little building on Hinton Avenue a makeover. Though he'll serve barbecue, it's no shack.
We speak of Wes Wright, who boldly predicts that his soon-to-open Belmont Bar-B-Q will become a “Charlottesville institution.” It’s in a cute little building right across Hinton Avenue from La Taza, which not coincidentally is run by Wright’s sister, Melissa Easter. Wright’s been busy remodeling the building and putting in classy touches: nice ceramic tiles on the floor, corrugated metal on the front of the counter, pendant lights. Oh yeah—and a smoker capable of handling 700 pounds of meat at a time. (Any pigs reading this should leave town immediately.)

“Ribs are what it’s all about,” says Wright, waxing nostalgic about his years of reconnaissance in barbecue joints in Memphis, Oklahoma, Kansas City and Texas. Ribs, yes—and brisket, pulled pork, chicken and turkey: a regular carnivore’s nirvana. “I can only live so long without eating barbecue,” he declares.

Though he claims inspiration from those down-and-dirty barbecue pits of the Lower Midwest, Wright promises a sparkly-clean establishment meant mostly for takeout. He also says you’ll be able to order online, then skip the lines and pick up your dinner at a walk-up window. (No immediate plans for an ABC license, says Wright, who intends to open around the end of January. Maybe you’ll carry your takeout across the street and buy a beer from his sister.)
His sister, in turn, might be found at still another establishment on this block—Saxx Jazz and Blues Club—where, starting in February, she’ll be providing food cooked up in her kitchen next door at La Taza. The nosh? “A sophisticated jazz menu,” says Easter: jambalaya, cheese trays, soul food on Sundays, and prime rib smoked at—you guessed it—Wright’s place. If interconnectedness is a recipe for success, this block of Hinton is well on its way to greatness.

Prince George family BBQ


Prince George family BBQ
4605 county Drive Dispuntana Virginia ( Hwy 460)
I am always looking for a" good" BBQ Joint in Virginia. which surprisingly is a hard find. I just happen to luck out when we stopped at Prince George family BBQ at hwy 460 and interstate 295 outside of Petersburg Va. We enter the place around 6ish and the joint was empty except for a truck driver in the corner. The place was very clean and pleasant atmosphere.
The menu was very traditional and easy to read. i noticed that they had a BBQ sample plate for $14.95 ( BBQ ribs , 1/2 chicken, chopped pork and brisket. i was very surprised because most joints did not offer such a wide selection. My son got a pork chop plat (three large pork chops smothered with gravy and onions yum)
Ok to the barbecue! My wife had the brisket and she was a little disappointed due to it was chopped not sliced. She claimed. Nice hickory smoked taste. Nowhere near competition quality, It was dry but was revived with a little sauce.
My ribs had a commercial rub and i claimed a hint of cinnamon, The owner and cook denied it, It was a very generic rub, probably southern prides standard rub. I thought the rib were moist even after being reheated Almost fall off the bone.
My brisket was chopped and dry to but edible. I would have preferred sliced but understood why it was better to serve chopped. i thought the rub and smoke was prevalent
The pork was very very disappointing. It was over sauced. It was an eastern NC. bbq sauce. I felt like all the rubbing and smoking was wasted. I could not discern anything other than vinegar.

The star of the show was the chicken. I was very impressed with a half of chicken. It had flavor all the way through. The breast was a little dry but with a little sauce it well worth the slight distraction.

Sides; BBQ beans needed a kick, slaw great, onion rings good and hot, greens wife's favorite. Mashed potato was a smashed!
Over all I thought the experience was a nice pleasant surprise for Virginia BBQ. The portions were great and the food was good with a true smokey flavor.

The Judges score Appearance 7 , Tenderness 7 , Taste 7
I thought this was good BBQ for Va.
Good job guys!

Pierces Pitts


I want to start this blog with this statement: Pierces BBQ is truly a corner stone in Virginia BBQ. It has passed the test of time . But I am always amazed how well Pierce's is liked. I went there the Sunday after Thanksgiving day. The place was packed at 2pm .I haven't eaten there in year. I couldn't believe how much sauce was on that poor pig. I honestly could not identify any other flavor than that sauce. I was truly sad that pig would be sacrifice for a sauce sammich.Even worse people would think it was the best thing since slice bread. Maybe I was like that before I started the BBQ pilgrimage.Since I have started doing BBQ competitions, giving classes , lectures , catering and Judging BBQ. things appear different to me. I guess I have lost my innocence.I am glad that Pierce's is here , just a lot less sauce please. Remember the sauce should not be the "boss" , the pig has a bigger commitment! But really what do I know about BBQ?
Happy Queuing!
http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=4217

Spry's BBQ & Co BBQ at Hickory Hill Review

I talked to George Spry many moons ago. I planned to rent kitchen space but the deal fell through. It seems like we cross each others paths from time to time at local festivals. I recently visit his store at Hickory Hill on 29 south past us 64 interchange. Definitely a BBQ joint.! I had a large bbq sandwich pulled with slaw. George uses a spicy vinegar eastern bbq sauce. The sammich was loaded. You could certainly taste the smoke. I noticed some bark and a little fat. I couldn't tell if there were any rub . It didn't matter it was good. The young lady noticed the little gold American Royal pin on my hat. I told her what it was all about and that we finished "top five in the world: in pork BBQ. She ask me why were i eating at George's . I said he makes good "Q"! Spry's is good eastern NC bbq. Not real versatile but he does some things right. I think he uses an old Hickory gas assisted. Pretty good commercial brand. I don't think he is much a log burner traditionalist. But as my son says ," Who cares what you cook with as long as it is it is good BBq ".

BBQ Review:

Pork sammich ; pulled pork , hickory smoked , vinegar sauce
By Far the best bbq joint in C'ville area !
See ya on the road George. Keep up the good work.

The Judges Score card: Taste 8 , Tenderness 8 Apeareance 9
KCBS scoring applies 1 diqualifies ( not real BBQ. 2 to 9 ( worse to best)

Acme smokehouse and Barbecue Company BBQ Review


Acme Smokehouse & Barbecue Company - 2891 Seminole Tr
I am always excited to visit a new BBQ joint. I recently visit acme smokehouse. The atmosphere was definitely bbq : wood chairs very humble setting. The joint is in an old house which has been home to many failing restaurants. The menu was on a board over the counter. Somewhat awkward to order. Drinks were from a soda fountain with free refills (no ice tea !) Menu was beef brisket , pulled chicken and pork sammich (pulled)

BBQ Reviewed

Beef Brisket: was actually good. It was shredded not sliced , over cooked but very edible. Heavied on the cattleman's sauce. a hint of smokey taste

Pulled chicken: was edible but not smoked. or barbecued.
Pulled pork sammich: very disappointing. the pork was dry and tough. no bark. I had the sauce on the side , it was OK. It appeared the pork had no rub. I think they cook it NC style : charcoal and no rub.

Final review: I will give them 3 out of five butts. I think their pork will get better with time. It is not championship quality but it is a right step in the right direction for C'ville!

Sides: who cares, it is all about the "Q"

The Judges Score card : Beef Brisket Taste 6 , Tenderness 7 Appearance 6
Chicken 1 over all not BBQ
Pulled pork Taste 4 , Tenderness 2 , Appearance 5
KCBS scoring applies 1 disqualifies ( not real BBQ. 2 to 9 ( worse to best)

To read more about the Acme smokehouse and Barbecue Company :
http://www.readthehook.com/stories/2006/09/28/FOOD-dish%200539.doc.aspx

BBQ Joints In Charlottesville

acme smokehouse and BBQ Company 29 north
Hog Heaven BBQ & Catering RuckersVille
Jinx Pit Stop Barbecue E Market street Charlottesville
Adam's Rib & Bbq -E High St, Charlottesville .
Hickory Hill 777 Monocan Trail Rd.
Big Jim's Bar-B-Que : Angus rd C'ville
Pig Daddys avon st. C'ville
Eddies BBQ Ruckersville
Buck Island BBQ HWY 53
Pee Wee's Pit Barbecue 485 Valley St., Scottsville.
Bellmont BBQ
Zydeco Bourbon Street BBQ Elliot ave
 member since 2005

member since 2005