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!

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Championship Brisket

Competition BRISKET

 Whole brisket, 15-16lbs. untrimmed (and still in cryovac)
Use fresh, not frozen
Brand “Creek Stone Farms” in Kansas City
Creek Stone Farms created a facility to sell their meat to Japan
types of meat they have
Prime or Choice
upper Choice is called “Master Chef”
lower Choice is called “Chef Table”
Brisket is aged for 14 days from creek stone farm

Age his brisket for up to 50 days past the kill date (by wet aging it in the cryovac it comes in) at a temperature between 30-39 degrees (in bottom of the fridge)
When dime sized air bubbles form in the cryovac, it is aged about 30 days
When nickel sized air bubbles form in the cryovac, it is aged about 35 days
When quarter sized air bubbles form in the cryovac, it is aged about 45 days
The smell of an aged brisket is a musky  cheddar smell (sour sharp smell means  and you want to puke , it has gone bad)
Aging tenderizes the beef and concentrates the beef flavor
I do not believe in dry aging
If you break the cryovac do not age it

 Look for a whole brisket that has a thick, flat triangular shape to it.
Thickness of flat in middle is the real key.  The thicker the better.

If mixed per instruction it thickens as it sits (this is not good)

Trimming the whole brisket:
Trims the whole brisket on Thursday night since you are allowed to trim your meats prior to a competition.
Trims out the large pocket of fat and the glob between the point and the flat

Then takes a big 6-7 “ slice from the corner of the flat parallel to the grain so that he knows how the grain runs
After trimming, the point is almost separated from the flat   Do this because after it is cooked he then just slides his huge brisket knife under the point and runs it horizontally so that he can easily separate the point from the flat.
Completely trims the point, and plans to use it for burnt end chunks.  When this comes out good it really comes out good
Do not trim any of the fat off the flat
The discoloration on the side of the brisket is where the meat hits the bone. It is not a problem and does not trim it off.

Injection of FAB B Lite:
Injects with the grain. 
Do not pull the needle out as he injects (like Chris Lilly preaches)
Inject mostly in the flat and only a little in the point
Inject four hours before he puts the meat on the fire (about ten ounces of injection for one whole brisket).

Starts cooking the brisket right from the fridge (Do not let his brisket first come to room temp).
Wraps brisket in double foil at 7:00 A.M. to finish the cooking
Sprinkle on Williams Fajita Rub on both sides (only a little, like salting a steak)
Heavily seasons both sides with Smokin’ Guns Hot Rub (putting more seasoning on the fat side) (about 1-1 ¼ cups per brisket)
Let it sit uncovered for 4 hours in an Cambro with an ice tray in the top of it

Cooking Process:
At 7:00 A.M. the brisket temps were 178 and 195.
At 7:00 A.M. he wrapped the briskets.  Poured ½ cup of the Beer Mop (recipe from Smoke & Spice cookbook) on each brisket (fat side up).  He then wrapped them in double foil, fat side up, tightly so they don’t steam.  Seal them tightly or you will have an issue
At 10:40 A.M. the brisket temps were 202 degrees, so he pulled them off the pit.
Pull brisket off the pit  Open the foil until it stops steaming and when you can only feel a low level of residual heat when holding your hand slightly above the brisket.   Then re-wraps the brisket.  He claims that this method alleviates moisture loss in the brisket when it gets sliced!
At around 11:00 A.M. … In a small loaf pan,  then covered the bottom with a little apple juice and then poured regular Blues Hog on top to come up to about 2/3rds of the way up the sides.  Put this in the smoker and let it heat up for an hour.  Puts in the apple juice to simply thin out the Blues Hog.  Use this sauce to finish off his ribs and his brisket
Cutting and Presentation
Brisket rested for 3 ½ hours in cambro.
Place it carefully on the cutting board flat side down, point side up.  He pulled slightly on the point and ran his knife parallel to the cutting board from the point to the end of the flat to separate the two pieces.  This allows him to clearly see the grain on the flat for slicing purposes.

Trimmed up the flat.
Sauced the top of the flat with the straight Blues Hog and apple juice.
 Sliced the flat at this point.
then flipped the sliced brisket over so the outside was now on the top.  He sauced the top.
 trimmed the whole edge of the flat so it was uniform and would fit in the box nicely.
 Make thick slices of the point so that they could be pulled into cubes for the box.  He did not cook the point anymore for the chunks.
Hold the sliced flat together until the very end.
Stacked the point chunks horizontally from left to right along the back of the box.
Take each flat slice and dusted each with powdered Smokin Guns Hot Rub.
Put shingled the slices horizontally from top to bottom under the point chunks, and put as many in as would fit in the box.    
Taste Test

Smoked Pecan Pie


2 tbsp. butter
1 c. light brown sugar
3/4 c. light corn syrup
3 eggs, well beaten
1 tsp. vanilla
1/4 tsp. salt
1 c. coconut
1 c. pecans, broken
1 pie shell
Cream butter; add sugar and syrup. Add eggs, vanilla, and salt. Blend well. Add coconut and pecans; pour into pie shell. Bake at 250 degrees for 1 hour and 30 minutes.

This Recipe is perfect for the low and slow. I think a hickory smoke is a great accent to the pecan flavor. Fire up your smoker. Ensure clear smoke! I would recommend hickory wood. You may cover with foil pan to decrease smoke flavor. Make sure smoker is level.

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:
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.


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

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.


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


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.


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

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


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


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

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

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

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 .

Qing for the Cure part 2

A.J.Peregoy Fund raiser.
Once again friends from all over the state came to help raise money for A.J. Preregoy family. A.J. has Bone cancer. It was Great to see the Angels from the Boomer class of Antioch Baptist church. Gloria Newton and gang was awesome! Mark Harris and the BBQ Gang did a great job too! We cooked over 50 boston butts and 600 pieces of chicken.Also the Fluvanna Youth Baseball hit a home run with bringing over 500 people to the plate. It was great working with Susan and Buck Deforge. We were able to raise over $11,000 for A.J. s family.
Thanks to all.

The Original Charcoal Company

I am always looking for a good charcoal for our BBQ competitions. My team mate Mark found The oringnal Charcoal Company charcoal for about $2.99 a bag. So I told him to get a pallet of it and we would half it. After first three contest , we were hooked. Three grand championships. I like the flavor and it cooked very steady. It does very well with chicken, pork and Brisket.

The analogy of competition BBQ ribs.

Championship BBQ Ribs

When I first started cooking real BBQ , I started with pork loin ribs ( baby backs ). I saw a spot on the Today Show with Chris Lilly. I copied his recipe off the Internet . His recipe call for cooking them in an oven. I guessed I cooked over a dozen ribs. My wife enjoyed them so it wasn't hard to spend the money on them. In the instructions I was told to peel off the back membrane. I had no clue what that was. After a dozen ribs , I figured it out. It is very essential to have a sharp knife and a paper towel handy. The recipe also introduced me to what a rub was. At first , I had trouble wasting so much seasoning but quickly learned it was part of the game. Finally , I figured to kick it up a notch and get a smoker. I bought an El cheapo Brinkman. I made the changes and then I was hooked. I loved that smoked flavor.
After mastering the Chris Lilly ribs , I thought was ready to compete. Since Chis Lilly mostly competes in Memphis In May contest , I would try a MIM in Richmond Va. It was definitely a learning experience. I got the pleasure to meet Myron Mixon of Jacks Ole South and many other great teams that weekend. I was grateful we did not finish last (DAL)!I left that contest with a lot of respect for BBQ.
The next contest was in Danville Va , a KCBS contest. The ribs we used this time were spare ribs. We used spare ribs cut to a St. Louis cut. "St. Louis Style Spare Ribs ,pork ribs that are taken from the whole spareribs of the hog, which have had the brisket bone and some meat surrounding it removed so the cut appears more rectangular in shape. In comparison to whole spareribs which can weigh up to 5 pounds, the St. Louis Style Spare rib will most often weigh up to the 3 pound range. (" )
We found that the spare ribs gave us more room for error and more meat. We continued to use the Chris Lilly recipe withe spare ribs. The recipe called 1/2 cup of grape juice and a 1/2 cup of apple juice then wrap with foil. After a few contest a new lang smoker I found that was painful and way too much work. I also figured out that I had to increase the cooking time with the spare ribs to about 6 hour. Then after we got rid of the foil ,we went to 7 hours.
Other tricks we learned on the way is to roll your ribs and sprinkle rub on the bones. The marrow and the rubs really gives you a little more of a edge. Also we found out what honey , Parkay margarine and dark brown sugar is all about. They all can give you a different layer of flavor.
Sauces: There are many different sauces. We have won with K.C. Masterpiece and many other BBQ sauces. Experiment with your favorite sauce.At most contest , we found that the judges like sweet ribs with a medium heat. We were most successful at Danville , Chesapeake Va. , and Snow Shoe WV x 2. I think ribs are definitely regional. In New Holland maple is king! We learned that the hard way.In WV they like Cinnamon, go figure.
After 20 contest we still are tweaking the ribs. We still use foil if we need to speed up the cooking time and try to play around with the sauce. All in all we are happy with our finish product.The biggest problem is not to over and under cook you ribs. Good Luck and hope this helps.

The BBQ Connection BBQing and Grilling Tips

We are well into summer. Here are few tips for grilling and BBQing .

BBQing and Grilling is all about flavor
Seasoning: There are many ways to season meat.

1. Basic BBQ rubs Making Your Own Rub
There are many ways to season your meat, but the simplest; most straight-forward mixture is a rub. The first step in creating any recipe is to conceive of the result that you want. You may take a different turn along the way, but it’s best to start with a plan. Here are some tips that will be essential and give hints as to relative proportions of the ingredients.

In the case of a rub, the main ingredient will most often salt. Salt is a flavor enhancer and, I believe, a carrier of flavors. For a starter rub, try:
There are many types of salt : i.e. kosher, hickory smoke salt, table salt Kosher salt is more course and used on larger cuts of meat, such as a Boston but.

Salt - 1 portion

Sugar is optional.
Some people do not like to use salt. I think a little sweetness adds to the depth of flavor. Again there are many types of sugars both fine and course. Use the fine sugars for small cuts of meat like ribs and the course for large cuts of meats like brisket.

Sugar - 1/2 portions

The next two ingredients are next in popularity, because they begin to create a taste that we expect. You may increase one over the other for a particular effect, but initially, I recommend equal amounts.

Onion Powder - 2/3 portions

Garlic Powder - 2/3 portions

We now have the beginnings of a base, which can also stand alone for some purposes. But, if we continue to refine the direction we have the next tier of flavorings to choose from. In my basic rub, I use the following:

Ground Bay - 1/3 portions
Ground Thyme - 1/3 portion
Pepper - 1/3 portions: I like to use a blending of peppers. I may stat out with a black pepper 1/2 portion, a red pepper 1/4 portion and a 1/4 portion of white pepper. This will carry the heat all the way through.

At this point, we have a balanced and functional rub. I recommend place it in a zip lock bag and let it sit over night. The next day, or the day after, sprinkle a little on cooked meat. Use it sparingly, as you would salt. Savor the flavor, meditate over it. If you don't like it, you may sparingly add more of one ingredient. Be careful not to overpower your taste buds. Take time between tasting. Once you are satisfied with the result, consider this your Basic Rub.

This is your essence as one famous cook puts it.

Once you have a dry seasoning, it is a matter of adding liquids to build your own sauce. Use the same techniques and be careful of additives such as soy, teriyaki and Worcestershire sauces. Different brands produce different results.

2. Marinating helps break down connective tissue in the meat and also adds some flavor. Use roughly 1 to 2 cups of marinade for every 1 1/2 to 2 pounds of food. The marinade should completely surround the food. Cooked meat should never be returned to a cold marinade.

3. Brining meats like pork, chicken and turkey for better flavor and juiciness.
Simple Brine
1 gallon water
1 cup Brown Sugar
1 cup kosher salt
Stir ingredients together thoroughly until salt is dissolved and chill to refrigerator temperature. The recipe is scalable so you can increase or decrease the ingredients proportionately depending on your need. Now you are ready to brine.

Brining time and the method of doing so depends on the size and thickness of the cut of meat. Thin cut pork chops should take no more than two hours and you can do the brining in a plastic refrigerator bag. A turkey can best be brined in a five gallon bucket with a lid and must sit in the refrigerator or on ice at least 24 hours. Always brine at below 40 degrees. These brining times are a guide and understand that you can brine too long, which may make the meat too salty.

4. Smoke: like salt and pepper. Smoke is a seasoning. Too much of it can ruin a god piece of meat. There are many types of woods to use. Normally it is safe to stick with a wood produces an edible nut or fruit.

Misc. tips:

Trim beef steaks to 1/8 inch fat--this reduces grease drippings to help minimize open flames. If you like your hamburgers juicy go with ground beef that is about 20 percent fats. Have fish fillets cut from 1 to 1 1/2 inches thick--anything thinner will dry out too quickly. Pork chops should also be at least 1 to 1 1/2 inches thick--this cut is ready when the meat is slightly pink along the bone and when the juices run clear. Today’s pork loin can be served around 150 degrees.” Pork and all foods made from pork must cook to at least 145º F to prevent trichinosis, a very serious illness."

For direct cooking on a charcoal grill, use a charcoal chimney. Lighter fluid can impart a very unpleasant flavor to your food. Make sure there is enough charcoal to extend in a single layer 1 to 2 inches beyond the area of the food on the grill. . For indirect cooking, food is placed over a drip pan and the briquettes are placed on both sides of the pan.

Carbon monoxide and carbon dioxide are given off during combustion, so never barbecue indoors as these odorless, toxic fumes may accumulate and cause death.

Always use a clean grill. A dirty grill can take away the flavors of your food. Also use a cooking spray before you get started. It will prevent your food from sticking.

Whenever barbecuing, use tongs to turn the meat. A fork should never be used as it will punch holes in the meat and allow the natural juices to escape, causing the meat to lose flavor and become chewy.

When grilling meats, it is usually best to turn the meat only once. When grilling meat to a medium or greater doneness, use the lid to assist in cooking. This will decrease the cooking time by applying heat to all sides of the meat at once.

Tomato and/or sugar based BBQ sauces should be added only at the end of the grilling process, since this sugar will burn easily and are seldom considered an internal meat flavoring.

Always wash your hand before and after handling raw meat.

Keep hot foods hot 140 degrees above and cold foods cold 40 degrees and below.

Top Five Grilling supplies The BBQ Connection can not do with out:
1. Charcoal Chimney. Lighter Fluid is BAD! Lowes
2. Grill Brush, GREAT BBQ comes from a clean grill. Lowes
3. Lighter. No fire no food. Preferable wind resistant. Lowes
4. Heavy Glove. Meat does well with heat not hands. I prefer welding gloves. Tractor supply store
5. Temp probe. No second guessing when it is done it is done!
6. Pam. A cooking spray is important to seasoning a grill. Martins
for more info go to

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

Championship BBQ Brisket

How to Cook Brisket

There was a thread in the beginning of 1996 that started off a bit slow. Then Mike Scrutchfield again posted a blockbuster post in which he explained how to cook a brisket. It was a shocker for me to see him post it. I had never even come close to cooking a brisket that was good. When he posted this recipe I called him up the next day and asked him if he was really sure that he wanted to put this information on the Internet. He said he was just happy to help people.

Well, I tried the recipe as soon as I could and what a shock it was to me and my family. I had suddenly I turned into someone who was a good barbecue cook. My family heaped tons of praise on me for the great job of cooking a brisket.

It was about a couple of weeks later that I got a chance to talk to Mike in person. At that time I was still selling insurance and was putting on a presentation at a sales meeting for Mike's real estate company. After the presentation I was telling him how great my briskets were tasting using the information he had posted. After listening to me, he gave me some more advice. He asked me what kind of rub I used on the brisket. When I told him the name of the rub he shook his head and said "Get some Head Country Rub and use that instead." Then he asked me what I did with the juices that had collected in the foil when the brisket was finished. I told him I threw it away with the foil. He shook his head again and said "then you threw away the all the great flavor of the brisket." The conversation then produced more details. "Pour the juice into a container and let it cool The fat will rise to the top and then scrape the fat off of the remaining juice." Then heat that juice up a bit and add two beef bullion cubes to it and stir it until the bullion cubes dissolve. After you have sliced the brisket, drizzle the juice over the sliced brisket. To finish off the brisket before serving it, he told me to use a pastry brush and brush room temperature sweet barbecue sauce on the edges of the sliced brisket. Then it would be ready to serve.

Before I left the office he printed off a recipe, that was on his computer, for cooking ribs. As I drove away from Mike's office I felt like a king and was very happy. The sales presentation had gone went really well and I knew I would make some insurance sales from the leads I had collected. More than that I so happy to have this great information that had been given to me by one of the best barbecue cooks in the country. I also felt that I could call Mike a friend and this friendship had all come about because of The BBQ Forum. Since then I have been very fortunate to develop a lot of great friends all over the world because of The BBQ Forum

Re: Sauce Recipe
Mike Scrutchfield

Thanks for all the nice compliments on my brisket. It's been very successful this year. I won over $10,000 on my brisket entries in the contests I entered this year!

First of all you must start with good meat. The 99 cent a pound brisket just wont cut it. Always start with USDA Choice or better, I use Prime because of my meat sponsor (Beef America, Omaha Neb) but most of that is shipped overseas to Japan because they are willing to pay the price! Use Choice or better!

Next I start with a good rub that's heavy in garlic and pepper, ("Top Secret" brand) not yet available but I'm working on it for this Spring! Seasoned about three hours before smoking.

Smoke for at least 8-10 hours at 225 until the internal temp is in the 165-170 degree range. I like 4 chunks of Oak. 2 chunks of Cherry and 1 Hickory, with mostly white hot charcoal.

After the internal temp is 165+ I put the brisket in foil and cook at 300 degrees (oven or smoker temp) until the internal temp reaches 205 degrees. When that's done I just put it away in an insulated environment (I use a sleeping bag at contests) still wrapped in foil for several hours to allow it to still cook until I ready to serve.

What you have when you open it up is a brisket that you'll need to slice 1/2" thick to keep in slices and I then top it with a sweet, but still a distinctive whang, BBQ Sauce (again "Top Secret" as of this date!) to serve to the judges.

Most of the time it'll be up there with anyone for taste, tenderness, and appearance. Those are the three aspects we are judged on at BBQ contests!

To recap, use good meat, seasoning well, get the final ultimate temp. and top with just the right sauce, present it well. and you'll be a Blue Ribbon Winner!

Mike Scrutchfield

This bit of information on how to cook a brisket almost instantly changed the way a lot of people cooked brisket after that. Brisket is a very tough piece of meat and most people had no idea how to cook it. When this bit of information hit the Internet people who had always cooked bad brisket were able to cook really good brisket.

Before The BBQ Forum the only way you could lean such information was to talk one of these great barbecue cooks into letting you mentor with them at contests. When you did this you could slowly learn the tricks and techniques that had taken these great cooks years to develop. When The BBQ Forum came along these great cooks started sharing the information they had learned on the Internet.

As this information started to leak out on The BBQ Forum the bar was raised at barbecue contests. The great cooks that started to share their information now had to develop even better cooking methods to keep on winning. I don't know if anyone realized what was happening at that time but the effect became clearer as the years went by.
member since 2005

member since 2005