Hogs for the Cause has become a rite of spring in New Orleans for the many teams that participate and for barbecue fanatics who flock to their booths. Those teams, however, do not necessarily wait until spring to get rolling, and two of them are holding their own special fundraisers on Saturday, Sept. 9.

The day starts with dueling whole hogs at Blue Oak BBQ and, in the evening, continues with the “Pigs, Pearls and Pints” pop-up from team Hoogystyle and chef Carl Schaubhut of DTB.

Help from (and with) friends in Mid-City

Blue Oak BBQ won the grand champion trophy at last year’s Hogs for the Cause, and now the cook off team from the Mid-City restaurant is reconvening for its own ad hoc barbecue fest Saturday afternoon.

Dubbed "Pause for the Cause, Halfway to Hogs," the event was conceived to bolster Blue Oak's fundraising haul for Hogs for the Cause, which many teams build throughout the year

“We have a great team around us now, there’s no reason why we can’t raise a ton of money," said Blue Oak co-founder Ronnie Evans.

The event also brings together other barbecue pros the Blue Oak team has befriended along the way. Anthony DiBernardo of Swig & Swine in Charleston, South Carolina, and Patrick Feges, from Feges BBQ in Houston, are both slated to take part in the event.

Each pitmaster will each cook a big whole hog, and event tickets ($40) get you a lunch plate with samples of each to compare, plus sides.

Tickets also cover four pints from a selection of Louisiana brewers, including Urban South and Port Orleans, both in New Orleans, Baton Rouge-based Tin Roof and Parish Brewing Co. of Broussard.

Get tickets in advance at blueoak.eventbrite.com

A Hoggystyle pop-up Uptown

Later that same day, team Hoggystyle will set up its Pigs, Pearls and Pints pop-up at Dos Jefes Uptown Cigar Bar for a laidback party.

Schaubhut, chef/owner at the modern Louisiana restaurant DTB, will oversee the menu. Look for raw oysters dressed up with mignonette and bacon-saltine crumble; pulled pork and fried oyster tacos; boudin-stuffed charbroiled oysters and green tomato bloody Mary shooters with pork rinds and pickled watermelon.

Drinks are provided by New Orleans-based Urban South Brewery and Underwood Wine from Union Wine Co.

"We're going very casual, this is our neighborhood bar so we're doing it as a pop-up to raise more money for the cause," said Schaubhut. "These teams have really become a year-round thing."

The party will be held across Dos Jefes and its patio, with Bruce Sunpie Barnes performing later in the evening. The party is from 6-9 p.m. on Sept. 9 and tickets are $40 (age 21 and over to attend). Get them here.

Follow Ian McNulty on Twitter, @IanMcNultyNOLA.