Nearly 30,000 people attended Hogs for the Cause this weekend, where cook-off teams raised $1.3 million for pediatric brain cancer outreach services.
“Another amazing year at Hogs for the Cause is in the record books,” said Becker Hall, co-founder of Hogs for the Cause, in a news release. “A new location, an outstanding gala, the addition of a third stage, an astounding fundraising record, exceptional bands, dazzling BBQ competitors and the best darn fans in the South — who could ask for more.”
When Myers Rudolph surveyed the competition last year at Hogs for the Cause, he saw cook-off…
Hogs for the Cause returned this year with a new location outside the UNO Lakefront Arena. There was also a new layout for cook-off teams across the grounds, with more of the smaller players positioned between the entrance gates and the music stages.
Ninety teams competed for trophies in different food categories, handing over their fundraising totals to Hogs for the Cause, which supports families dealing with pediatric brain cancer.
The winners are listed below.
GRAND CHAMPION: Blue Oak BBQ
(Second Place: Frey Smoked Meats)
WHOLE HOG: Mr. Pigglesworth
RIBS: Fox Bros. Bar-B-Q
PORK BUTT/SHOULDER: Mississippi Bacon Association
PORKPOURRI: Pork City BBQ (with their Green Curry Boudin)
BEST SAUCE: Aporkalypse Now
FAN FAVORITE: Mr. Pigglesworth
BLUE PLATE MAYONNAISE “BEST SIDE”: Stand Up and Snout
BEST BOOTH: House of Hogs
FRIDAY NIGHT PARTY: The Boar’s Nest
FUNDRAISING CHAMPION: Fleur de Que (raised more than $225,000)
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