He’s a classically-trained French chef but he’s best known as one of the world’s greatest barbeque pit masters. In fact, that’s the name of his TV show. As host of BBQ Pitmasters, Chef Tuffy Stone has won Grand Champion titles in nearly every major barbeque competition on the circuit including the American Royal World Series of Barbeques, Jack Daniel’s World Championship Invitational, and the Kingsford Invitational.

With such a distinguished career, it was a great honor to have Chef Stone judge the Culinary Institute of Virginia’s culinary school in the “Rub Your Grub Challenge.” As part of the 2016 Mid-Atlantic Home & Outdoor Living Show in Virginia Beach, this competition, which benefits the CIV Scholarship Fund, featured five student teams offering up original recipes of old-time favorites.

Team 1 – Route 166 BBQ
Dish: Southern BBQ Boston Butt

Team 2 – BBQ Ballers
Dish: Orange BBQ Duck

Team 3 – Grill Mates
Dish: Smokey Pork Ribs

Team 4 – Grub Rubbers
Dish: Grub Rubbers’ Pork Butt

Team 5 – Smokin’ Butts
Dish: Jackie Brown BBQ Pork

As founding partner of Q Barbeque restaurants, the Rancho T restaurant, and a partner in A Sharper Palate Catering Company, Chef Stone was more than qualified to evaluate each dish. Still, he got plenty of assistance from the 100 people who paid to be a part of this exciting event.

Contestants were judged based on three elements:

• Suitability of the dish for the competition
• Flavor profile of the dish
• Creativity of the dish

After much debate, the Route 166 BBQ team received top honors. Now, if you’d like to take a crack at recreating their delicious creation at home, you’re in luck. They’ve graciously agreed to share the recipe.

Southern BBQ Boston Butt Dry Rub                                                                                                                  ¼ cup Chili powder ¼ cup Dry mustard 1 Tbsp spoon Cumin 1 tbsp spoon Granulated garlic ¼ cup Paprika 1 tbsp Onion powder 1 tsp Cayenne 3 tbsp Salt ¼ cup Sugar   Brine 12oz Apple Cider Vinegar 3oz minced onion 3oz minced onion 6oz honey Combine all the dry ingredients Divide ingredients in half set aside Wash your Boston Butt Using half of the dry ingredients, rub on the meat Mix brine completely Place meat in a plastic container and submerge in the brine for 24 hours in the refrigerator Remove meat from brine (do not pat dry) rub meat with the remainder of dry ingredients Smoke your meat for 4 hours at 200 degrees Remove pork butt from smoker, wrap in foil, and slow roast in 225 degree oven for 6 hours Remove from oven and let the meat rest for 20 minutes Shred/ pull your meat then toss with sauce BBQ Sauce 2 tbsp Worcestershire 3 cups Apple Cider Vinegar 3 tbsp Molasses 3 tbsp Honey 1 cup Ketchup 1 cup Sweet chili sauce Pinch of cayenne 2 tsp Chili flakes 1/3 cup Brown sugar 1/3 cup Tabasco sauce Drippings from pork butt Combine all ingredients in sauce pan and bring to a boil for 3-5 minutes Reduce heat to low and simmer for 90 minutes Taste and adjust seasoning to personal preference Cole Slaw 1 head Napa cabbage Chiffonade ½ cup carrots Julienne 2 cups Mayonnaise ¼ cup Sweet chili sauce 2 tbsp Red wine vinegar 1 Tbsp celery seed Salt and Pepper to Taste MOP: Wash all your vegetables Thinly slice your cabbage Grate or chop carrots Mix mayonnaise, red wine vinegar and celery seed in a separate bowl Combine vegetables with dressing 30 minutes before serving Salt and pepper to taste Store in refrigerator

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