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 rubs"

Mooooooooooooink Balls

Mooooooooooooink Balls

 

Ingredients

12 Italian style meatballs, precooked

6 strip(s) bacon, cut in half

1 tablespoon(s) brown sugar

1/8 teaspoon(s) cayenne pepper
1/2 cup(s) barbecue sauce
1/2 cup(s) grape jelly

Equipment

Smoker
Toothpicks
Tongs


Directions

Wrap each meatball with a half strip of bacon and secure it with a toothpick.
Combine the brown sugar and cayenne pepper and sprinkle over the bacon-wrapped meatballs.
Smoke over indirect heat at 250 degrees for about 1 hour until the bacon is done to your liking.
While the Mooooooooink Balls are cooking, combine the barbecue sauce and grape jelly in a saucepan and heat until blended.
Five minutes before removing the balls from the smoker, baste them with the glaze. Serve immediately.

Tips & Techniques

Special note: This recipe also works great on the grill over direct heat for 10 to 15 minutes, although this method does require close attention. Bacon grease is highly flammable, so you will need to rotate the Moink Balls constantly to prevent scorching.

http://bbqconnectionllc.com/

Good Morning Charlottesville






It is time for another GMC BBQ!
BBQ is not just for breakfast any more. Our menu composed of typical comfort food. We had a great time cooking BBQ meatloaf, bbq beans, corn slaw, potato wedges.

September 3, 2007
Emeril Lagasse, watch out. John Atkins is smoking out his competition.


This award-winning barbecue expert has been whipping up delicious recipes for years.


Atkins says that while nice weather and good friends make for a successful cookout, the true secret is in the rub.


"Seasoning is in the essence of barbecue. It gives you the flavor. It really tells you, Wow this is something good to eat!" said Atkins.


It's not all fun and games. Atkins, and his son Bryant are serious about their smoker on wheels. They take their recipes on the road and compete in barbecuing competitions across the nation. If you want proof of their success, look no further than their impressive collection of trophies and metals.


Their next competition is in early October when the traveling chefs from Central Virginia will take on the big boys at the National Championship in Kansas City.


They are also hoping to represent the state of Virginia at the Jack Daniels Invitational in Lynchburg, TN.


Our hats go off to the chefs.


If you would like to give Atkins' award-winning recipes a try or read his on-line BBQ blog go to his website www.pigsontherun.com.

Just Peachy BBQ beans !

1 pound of ground cooked beef
1 bell pepper, seeded and chopped
1 large yellow onion, chopped
1 (#10 can, about 6 pounds and 10 ounces) baked beans (recommended: Bush's)
3 large peaches diced
1/2 cup barbecue sauce
2 tablespoons BBQ Rub, recipe follows

Preheat the oven to 325 degrees F.

Heat a large skillet over medium heat. Add the grouns beef and cook, stirring, until somewhat crispy fully cooked . Using a slotted spoon, transfer the beef to a paper towel-lined plate to drain, leaving the fat in the skillet.

Add the pepper and onion to the skillet and cook, stirring, until softened, about 6 minutes. Transfer the mixture to a large baking pan.

Add the beef, beans, peches, barbecue sauce, and rub to the pan. Mix to combine and bake, uncovered, until hot and bubbly, about 1 hour.

BBQ Rub:
1/4 cup brown sugar
1/4 cup sweet paprika
1/4 cup kosher salt
3 tablespoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon dried oregano

Combine all ingredients and mix well.

Yield: 3/4 cup







BBQ Meatloaf is a great comfort food!

BBQ MEATLOAF

Ingredients:
2 Pounds Ground Beef (80-percent lean is preferred)
1 Tablespoon Vegetable Oil
1 yellow Onion (peeled and chopped)
1/2 Cup Dry Bread Crumbs
1/3 Cup Barbeque Sauce
2 Large Eggs
3 Tablespoons Ketchup
2 Teaspoons Salt
2 Tablespoons Hickory Barbecue Sauce (or your favorite BBQ Sauce)

Instructions:

Preheat oven to 325°F.

In a large bowl and add meat, onions, bread crumbs, Barbeque Sauce, eggs, ketchup and salt. Mix ingredients until thoroughly blended. Pack into an 8-inch x 4-inch loaf pan and smooth top. Coat top with a thin layer of Hickory Barbecue Sauce, reserving the majority of the sauce for basting on the grill.

Place loaf on a cookie sheet to catch any overflow, cook in 325-degrees F oven until thoroughly cooked (center reaches 155-degrees F), about 40 minutes. Remove from heat and let cool. Refrigerate at least two hours or overnight.

Preheat grill to use the indirect/medium method of cooking. (About a 350-degrees F grill with charcoal on each side for a Weber kettle or the middle burner(s) off for a Weber gas grill).

Remove chilled meatloaf from pan and slice crosswise into 1 inch thick slices.

Grill slices directly over heat source for one minute per side. Move slices to the center of grill, indirect heat source, and continue to grill for 2-3 minutes and glaze with Hickory Barbecue Sauce.

6 servings

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 http://pigsontherunbbq.blogspot.com/
 member since 2005

member since 2005