Barbecue festival and fundraiser Hogs for the Cause (www.hogsforthecause.org) announced winners in various food categories and fundraising from its 10th event March 23-24 at the UNO Lakefront Arena. The High on the Hog Grand Champion for barbecue is Swine Krewe, which won the Porkpourri category for best creative pork dish with its apple and pork belly tart tatin with bacon caramel and pork-infused whipped cream. The top fundraising team was Fleur de Que. The festival's 85 teams raised a total of $1.45 million, organizers said.
There were awards for traditional barbecue categories and other food items. Silence of Da Hams won Best Whole Hog. Frey Smoked Meat Co. won Best Ribs. Hogjammin' claimed Best Pork Butt/Shoulder. Hog Dat Nation had the Best Sauce. The Best Side was Chew Fork Farms' Cuban croquettas, panko-coated ground pork balls with Swiss cheese, pickles and jalapeno relish. Piggy Stardust made the Best Sandwich. Lard and in Charge won the Friday night contest for Best Bacon dish. Mr. Pigglesworth was the Fan Favorite.
The Fleur de Que and Boar's Nest teams both raised more than $340,000. Fox Bros. Bar-B-Q raised more than $200,000. Piggy Stardust, Team March of the Pigs and Hog Dat Nation each raised more than $50,000. Topping $40,000 were Deuce Pigalow, Pork Gigolo, Swineaux and Mr. Pigglesworth. Swine and Dine, Pig Latin, Captain Porkenheimer, Up in Smoke/Hupigs, Frey Smoked Meat Co. and Blue Oak BBQ all raised more than $30,000.
Hogs for the Cause supports families with children battling brain cancer. It has granted funds to more than 600 families and supported hospitals in New Orleans, Atlanta and South Carolina.