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.

BBQ recipes from my Tv spot Good Morning C'ville

Grilling Thanksgiving Meal
Reporter: Elizabeth Donatelli
Thanksgiving is just around the corner, but if you still don't have your meal planned, here some easy suggestions.

A quick and easy recipe for turkey is to coat it with olive oil, garlic salt, and lime pepper. A 12 pound turkey cooks about four to five hours at 185 degrees, but the best part is you can even grill it.

"Put the charcoal on one side, light that and let that burn. Put a pan under the grate and put the turkey or turkey breasts and let it cook at an appropriate temperatures and it will be just as wonderful if not better," said John Atkins of The BBQ Connection.

To see other easy recipes, follow the instructions below and click on the video clip above.

Smoked Turkey Breast
World championship BBQ Team. The BBQ Connection

Ingredients:


1 turkey breast 4 lbs

BBQ Rub

1/2 cup lime pepper

1/2 cup garlic salt

Brine

1 quart apple juice

1/3 cup coarse (kosher) salt

3 tablespoons dark brown sugar

1/8 teaspoon black pepper

1/2 medium bay leaf, crumbled


Directions:


Multiply the brine recipe as needed to make enough to completely submerge the turkey breast. Stir until salt and sugar are dissolved.


Put the turkey breast in a large Ziploc bag, fill with brine, squeeze out all the air and seal; or put turkey breast in a large bowl, put a small plate on top to hold it under, and fill bowl with brine. Refrigerate for 24 to 48 hours (no longer, or the meat will be too salty).


Remove turkey from brine, rinse, and dry. Rub lightly with olive oil. Apply 1/4 cup of garlic salt and 1/2 cup of lime pepper. Rub liberally.


Place in a smoke-cooker, or covered barbecue using the indirect heat method at about 250 degrees, and adding water-soaked smoke apple chips from time to time. Place a meat thermometer in the thickest part of the breast and cook until it reaches 165 to 170 degrees. If skin looks dry at any point, brush with a little more oil.


For best flavor and appearance, cool to room temperature, slice, and serve at once.


Turkey can also be wrapped tightly and refrigerated; return to room temperature before serving.


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 434-589-5375.

Ingredients:


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


Directions:


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.

Ingredients:


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 wiskey


Directions:


Run fruit through a food processor.

Add sugar.

Let sit at room temperature until sugar dissolves.


BBQ Pecan Pie
The BBQ Connection
Call them at 434-589-5375.

Ingredients:


1 c. clear corn syrup

1 c. white sugar

1 c. pecan halves

1/2 c. melted butter

4 eggs, beaten

1 tablespoon of you favorite rum

1 unbaked 9 inch pie shell


Directions:


Mix all ingredients.

Pour into pie shell and place in a smoker and bake at 250 degrees for about 50 minutes.

Cool before cutting.

New BBQ Logo

Spring is around the corner and it is time for a new BBQ logo.

Super Bowl BBQ!

Here are some 0f my favorite Super bowl recipes. Enjoy









Atomic Buffalo Turds
Category: Appetizers

Stuffed jalapeno's off the grill. Great appentizer or side item.
Ingredients:
• 2 lb Jalapeno's - fresh 2 -3 inches each (approx 30 count)
• 2 8 ounce pack of Cream Cheese
• 2 lb Bacon (may not use all)
• 1.5 lb Pulled Pork

Preparation Directions:
• Wash, remove stems and half jalapeno's lengthwise. Only cut the stem off, don't cut the end of jalapeno off to remove the stem. Remove seeds and veins (leave veins in if you would like a hotter ABT).

Use left over pulled pork, or prepare a small shoulder (2lb) for this. Besides pulled pork you can use any meat.
Cut lengths of bacon strips just long enough to wrap around jalapeno half about twice.

Fill jalapeno halfs with cream cheese, top with a small amount of pulled pork and wrap the whole thing with a peice of bacon. I usually hold bacon on top of end of jalapeno and wrap around the middle and come back up over top at other end. Hold bacon ends in place with ½ toothpick each end.

Cooking Directions:
• Get cooker at 325deg steady. You are wanting to get bacon cooked without burning up the jalapeno's. I use a raised grid, and place the jalepeno's on a veggie rack allowing for easy removal when done.

Smoking these are even better. Maple wood and Hickory work well.

Allow 30 - 40 minutes for bacon to be done. Check them half way through and rearange as necessary to prevent any hot spots burning any.

Special Instructions:
• Cream cheese will not melt out unless the jalepeno is tipped over. After removing from grill let them set for about 10 minutes to let the bacon crispen up. Otherwise eat as soon as you are able to.


How to Cook Brisket





Mike Scrutchfield

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, 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 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 .

--------------------------------------------------------------------------------


--------------------------------------------------------------------------------

BBQ Beans
My 10 year old son finished 67 out of 200 teams at the American Royal 2006 with this Recipe.
Ingredients:
• 2 16 Oz. cans of beans
• 1 Cup favorite dark Brow sugar
• ¾ Cup BBQ sauce - your choice
• ¼ tblsp yellow mustard
• ¼ Cup chopped onion
• 1 Tbs of your favorite rub (optional)
• ¼ Cup chopped green pepper
• 1 Cup of Molasses)
• 1 Cup cooked hamburger

Preparation Directions:
• Drain sauce from beans.
• Fold together all ingredients in a large bowl.
• Transfer to an aluminum baking pan. A disposable aluminum foil pan works well.

Cooking Directions:
• Place uncovered baking pan in the oven at 400 degrees for one hour.
Special Instructions:
• You can substitute skinned red peppers for the green peppers.

HINT: Save some of your next pulled pork or brisket to use in this recipe.