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: "competition BBQ"

Competition Basic BBQ CLASS 2013







Very thorough, very detailed, passionate expression of love for barbeque. Hold nothing back. !

Basic BBQ competition Class



Championship BBQ Competition Class

Get the BEST Bang with your Buck!

by Award-Winning BBQ Grand Champion John Atkins

John has competed all over our great country for over 10 years .

Pigs on the Run BBQ team has walked in over 75% of contest competed.

As a part time recreational team Pigs on the Run has been very competitive.

They have been invited to :



The American Royal three time .

The Jack Daniels invitational Draw x Three.

The Sam’s Club National BBQ Championship Series .



Avoid the the high paying BBQ Classes and

learn how to BBQ like a real Champion



April 6th 2013

Times and Dates: 11 am to 6 pm (approximately)

Location: TBD : Palmyra Va



Class Description: This class is geared towards applying competition BBQ techniques to your bbq cooking including food safety, meat selection, trimming, rubs, injections, mops, sprays, sauces, meat placement, temperature, chemistry of BBQ, foiling, meat doneness, bark development, smokers, grills, ovens, wood, and fire control.

In this seven -hour class, you will work side-by-side with John to smoke and prepare the 4 KCBS types of meats. Sauces and rubs are all prepared from regular pantry ingredients.



We will cover the basic four KCBS meats and have student make boxes and have experienced bbq judges judge the boxes. Discussion will take place with judges after class .











Discussion / Demonstration / Hands-On

How to light a fire

How to make your own rubs and sauces

How to prepare chicken, ribs, pork, and brisket,

How to prepare injections and marinades

Detailed instructions on cooking methods

Equipment and Accessories

Overview of BBQ contests and judging

Cooking Brisket

Cooking spareribs, St. Louis Ribs,

Discuss presentation tips

Cooking Chicken

Cooking and Pork Butt

Answering your grilling and BBQ problems and questions





Certificates and Conclusion





Class fees : $200 per person

spouse price: $75 with accompanying paying spouse ( $200)







Call Teresa At 434 286 3575 to enroll in class



For an application, complete request form below.











Basic BBQ CLASS



November 10th 2012









Great Christmas present!



Basic BBQ CLASS





Very thorough, very detailed, passionate expression of love for barbeque. Hold nothing back. !

Basic BBQ competition Class



Basic BBQ Class

Get the BEST Bang with your Buck!

by Award-Winning BBQ Grand Champion John Atkins

John has competed all over our great country.

Pigs on the Run BBQ team has walked in over 75% of contest competed.

As a part time recreational team Pigs on the Run has been very competitive.

They have been invited to :



The American Royal three time !

The Jack Daniels invitational Draw x Three.!

The Sam’s Club National BBQ Championship Series !



Avoid the the high paying BBQ Classes and

learn how to BBQ like a real Champion

Location: TBD , Palmyra Va

Times and Dates: 1 pm to 5 pm (approximately)

Class Description: This class is geared towards applying basic BBQ techniques to your bbq cooking including food safety, meat selection, trimming, rubs, injections, mops, sprays, sauces, meat placement, temperature, chemistry of BBQ, foiling, meat doneness, bark development, smokers, grills, ovens, wood, and fire control. Focus is on Chicken and Ribs

In this four hour class, you will work side-by-side with John to smoke and prepare chicken and ribs. Sauces and rubs are all prepared from regular pantry ingredients.





Discussion / Demonstration / Hands-On

How to light a fire

How to make your own rubs and sauces

How to prepare chicken,and ribs.

How to prepare injections and marinades

Detailed instructions on cooking methods

Equipment and Accessories

Overview of BBQ contests and judging

Cooking spareribs, St. Louis Ribs,

Discuss presentation tips

Cooking Chicken

Answering your grilling and BBQ problems and questions

Certificates and Conclusion





Fab Products: :Competition BBQ dirty little secret.



FAB is designed to –

Enhances natural meat flavors
Makes your BBQ juicier
Improves texture for better slicing and taste
Increases yields
No added salt, easy to use.


When I first started competition cooking I had no idea of what people was using to win.
I was told many things, some were true and some were not. The one thing that I found that worked a little was Fab products :
http://www.theingredientstore.com/generalstore/product_details/888.htm .
When you are competing your ears perk up when you start hear things on BBQ forum.
I know many teams successful teams use it. I think the success is due to using small amounts. I found it to be a very powerful substance.
We have stopped using it and have had some success without it. I think using it kinds of go against the true art of BBq. But then again I only have a few trophies.

Competition Scrutchfield brisket Technique:



1 Cup c&h Sugar

1 Cup Non-Iodized Table Salt

½ Cup Brown Sugar (Dried out lightly by exposing on cookie sheet room temp.

several hours, or slightly warmed

5 Tablespoons + 1 Teaspoons Chili Powder

2 Tablespoons + 2 Teaspoons Ground Cumin

4 Teaspoons MSG (Accent)

4 Teaspoons Cayenne Pepper

4 Teaspoons Black Pepper freshly ground (important)

4 Teaspoons Garlic Powder

4 Teaspoons Onion Powder

==========================-

SCRUTCHFIELD BRISKET

Use Prime Beef if ya can get it.

rub that's heavy in garlic and pepper, Seasoned about three hours before.

Smoke 8-10 hours at 225 until internal temp is 165-170.

Use 4 chunks of Oak. 2 chunks of Cherry and 1Hickory, white hot charcoal.

After 165+ put brisket in foil and cook at 300 till internal temp reaches 205

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.

Slice 1/2" thick.

----------------=

ON BBQ Smoker Make Coals hot at 10PM

11:00 p.m add wood chunks

briskets on at 12:00 midnight at 220 degrees


5:00 a.m. measured internal temp, 150.

8:00 am 160

9:00 am 165.

At (165) wrap brisket in boat of foil. Fat side down I place the brisket

on 4 layers of foil each layer large enough to wrap the brisket fully one

time. I then put the brisket/foil pkg on a 300 degree Weber 22 1/2"

grill, coals on one side, meat on the other,

10:00 am. Internal temp 190

10:30 am 205.

By this time there is a substantial amount of drippings in

the bottom of the boat and they a mildly boiling.

Wrap the package back up quickly,

put in an insulated environment like a ice cooler,

no ice of coarse! until turn in time

2:00 when opened the steam still rolls out!
 member since 2005

member since 2005