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re: Hogs for the Cause Friday Night?
Posted on 4/3/16 at 4:20 pm to arseinclarse
Posted on 4/3/16 at 4:20 pm to arseinclarse
This post was edited on 4/3/16 at 5:16 pm
0
Posted on 4/3/16 at 4:22 pm to arseinclarse
This one?
Posted on 4/3/16 at 5:04 pm to drockw1
Took this today while doing teardown
If you get on a team make sure it's one with a small booth.
If you get on a team make sure it's one with a small booth.
Posted on 4/3/16 at 5:06 pm to drockw1
yea that one. that was really good.
the grounds out there will take awhile to repair
the grounds out there will take awhile to repair
Posted on 4/3/16 at 5:41 pm to cgrand
quote:
was that a typical crowd or did the mud keep people away?
The mud and water caused the back gate to not open. Patrons didn't want to trek through the mud and water to reach the teams. That killed the teams on the back fence line. The crowd also thinned much earlier in the day, likely because the effort it took to move/walk through the muck.
All in all, it still was a great event. It was awesome and inspiring to see people put up with the mud and support the cause and the teams.
This post was edited on 4/3/16 at 9:15 pm
Posted on 4/3/16 at 7:33 pm to LouisianaLady
quote:Damn near everyone at the bars last night was talking about making their own team
I don't know, but if you are serious about it, we would so join the team and pitch in. We were discussing it this morning actually.
I think my favorite of the day was the tacos with pulled pork, cracklin, and some sauce. I could've eaten 100 of those things. So many places, I can't remember the name of that one
Posted on 4/3/16 at 9:06 pm to Hammertime
Puerco Rico had tacos with pulled pork, pork rinds, and boudin. It was my favorite thing at the fest
Posted on 4/3/16 at 9:27 pm to Hammertime
I got the hot dog and the cracklins from Puerco Rico, loved both.
Posted on 4/3/16 at 10:07 pm to Hammertime
ive thought about how it would be to start a team, but there are so many teams now, with the top teams stealing a lot of the limelight. It doesn't seem like people give the lesser known teams much of a shot, whether their food is good or not.
not going to lie, as a patron that is kind of how i go into it. I only have so much stomach room, im hitting the bigger teams with the well known chefs and cool themes.
they should split the teams in half by day. Have half of them serve on Friday(or go into Sunday), have the other half serve on Saturday for the main event.
not going to lie, as a patron that is kind of how i go into it. I only have so much stomach room, im hitting the bigger teams with the well known chefs and cool themes.
they should split the teams in half by day. Have half of them serve on Friday(or go into Sunday), have the other half serve on Saturday for the main event.
This post was edited on 4/3/16 at 10:11 pm
Posted on 4/3/16 at 10:13 pm to Lester Earl
quote:
not going to lie, as a patron that is kind of how i go into it. I only have so much stomach room, im hitting the bigger teams with the well known chefs and cool themes.
You have a point. But with a year to plan, you can put together a catchy theme and some items that are trendy that would reflect it.
I hear what you're saying about hype, which is what it is, but I'm the type of person that walks around and reads all the signs before I order anything at a festival (assuming it's the type of festival where I can do that). I tend to assume that's normative because of obvious bias. I figure there are enough individuals like that a team could make a go of it in their first year and get some acclaim.
Posted on 4/3/16 at 10:56 pm to Lester Earl
this year was all about location. the booths by the main entrance and the nola brewing stage all benefited from the weather. we walked through the whole area but after getting the chairs set up by the nola stage, it wasnt worth navigating back through the slop.
what helped us was having a few people so we could all share the plates.
this was no joke to get through unless you had some rubber or work boots.
quote:
not going to lie, as a patron that is kind of how i go into it. I only have so much stomach room, im hitting the bigger teams with the well known chefs and cool themes.
what helped us was having a few people so we could all share the plates.
this was no joke to get through unless you had some rubber or work boots.
This post was edited on 4/3/16 at 10:57 pm
Posted on 4/3/16 at 11:03 pm to Deactived
What's up Jones.
Posted on 4/3/16 at 11:11 pm to Tiger Ryno
just cleaned myself of this weekends sins. ready to go back to being functional and productive tomorrow
i ran into one of the religious people on bourbon street last night that used to try and help us find jesus when we were in high school out there drinking. i thinks its a sign that good things are to come
i ran into one of the religious people on bourbon street last night that used to try and help us find jesus when we were in high school out there drinking. i thinks its a sign that good things are to come
Posted on 4/3/16 at 11:15 pm to Deactived
Hey..you can love Jesus and enjoy a tasty beer. Trust me.
Posted on 4/3/16 at 11:27 pm to Tiger Ryno
what about loads of pork?
Posted on 4/3/16 at 11:29 pm to Deactived
Of course baw.
Posted on 4/3/16 at 11:39 pm to LouisianaLady
+1 for the cracklin from Puerco Rico
Posted on 4/4/16 at 5:50 am to Lester Earl
quote:
Have half of them serve on Friday(or go into Sunday), have the other half serve on Saturday for the main event
You can't do that. Teams put in too much effort just to be out there. It's all about raising money, you can't tell teams they can't serve food to raise money after they put in the work to be out there.
Only a hand full of teams serve food on Friday anyway. I suggest hitting those teams Friday night. And go with a group so you can share. With 97 teams you can't possible try everything.
Posted on 4/4/16 at 8:37 am to Lester Earl
quote:
t there are so many teams now, with the top teams stealing a lot of the limelight. It doesn't seem like people give the lesser known teams much of a shot, whether their food is good or not.
not going to lie, as a patron that is kind of how i go into it. I only have so much stomach room, im hitting the bigger teams with the well known chefs and cool themes.
I agree with all of this. There were several times team members grabbed us off the walking path, and I was trying to find the most polite way to say I had to make a lap and pace myself. As much as I'd love to eat all day, I am just not a heavy eater so I'm not wasting stomach room on filler.
I think the method I'd go with a team is to make one really creative item that you know for sure will stop people and not really serve much else.. like the Double Down booth did.
Posted on 4/4/16 at 9:35 am to notiger1997
Saturday was a beautiful thing.
We managed to make a few laps despite the mud. Cracklins at Puerco Rico and Jambalaya at Rougaroux Q were memorable (I was hesitant to get jambalaya at a pork fest but it was loaded with super moist sausage plus chicken).
One booth had a savory cole slaw with vinaigrette that was a great cleanse between servings.
We managed to make a few laps despite the mud. Cracklins at Puerco Rico and Jambalaya at Rougaroux Q were memorable (I was hesitant to get jambalaya at a pork fest but it was loaded with super moist sausage plus chicken).
One booth had a savory cole slaw with vinaigrette that was a great cleanse between servings.
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