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Started By
Message
re: Hogs for the Cause
Posted on 3/26/19 at 10:04 am to gleasongras
Posted on 3/26/19 at 10:04 am to gleasongras
I hope a new Hogs thread gets started with information I actually care about. Like menus.
Nothing like people shitting on giving money to kids with cancer.
Nothing like people shitting on giving money to kids with cancer.
This post was edited on 3/26/19 at 10:07 am
3
Posted on 3/26/19 at 10:05 am to fightin tigers
Posted on 3/26/19 at 10:10 am to fightin tigers
quote:Friday Menus
I hope a new Hogs thread gets started with information I actually care about. Like menus.
Saturday Menus
Posted on 3/26/19 at 10:45 am to busbeepbeep
quote:
Bacon Crabcake
quote:
Boudin Meximelt
quote:
Sweet/Sour Pork
quote:
Jambalaya Sandwich
quote:
Backbone Stew W/ Turnips
quote:
Korean Bbq Nachos
That's not even going past the teams that start with the letter C. I better fast all week.
Anyone have a favorite mac and cheese? I know a lot of teams do a pulled pork mac, but never know where to choose.
I'd like something tangy. When I eat at Blue Oak, I put the Carolina sauce into their mac and cheese. Something similar to that, with pork in it, would be fire.
Posted on 3/26/19 at 10:48 am to fightin tigers
quote:
othing like people shitting on giving money to kids with cancer.
Let me know where I said that so I can apologize.
Posted on 3/26/19 at 1:09 pm to kingbob
quote:
If any F&DB baws are selling tickets to a good party, I may be interested.
Check out the Facebook pages of some of the bigger teams. They're already selling tickets in advance.
Fleur De Que
Boar's Nest
HogdatNation
I'm sure there's others but that's a start.
Posted on 3/26/19 at 1:46 pm to LouisianaLady
Captain porkenheimer mac n cheese is usually well received. They’ve been doing it since before Hogs got huge
Posted on 3/26/19 at 2:29 pm to LouisianaLady
quote:
but never know where to choose.
Not specific to Mac & Cheese, but the two teams I've always found very good and consistent over the years are Aporkalypse Now and Foxeria Del Sol (though their guy gets a little crazy with the spice sometimes).
Last year, I had my favorite dish from Silence of Da Hams on Friday (their bacon with strawberries and some other stuff that was fatty and sweet and somehow very fresh tasting).
What I always am impressed by is the volume of delicious, different food that there is out at the event (and how much restaurant talent is working behind the scenes). I know that there is a big focus on pushing the bands more and more, and I see some value in that if they're trying to make it a true "festival" for New Orleans, but I do think the food really sells the event itself. No other food event really like it.
This post was edited on 3/26/19 at 2:31 pm
Posted on 3/26/19 at 2:41 pm to SCTmo
Who makes the best cracklin? Brisket?
Posted on 3/26/19 at 2:54 pm to OldHickory
quote:It looks like at least 10 different teams have cracklin on the menu, so that excites me. Two years ago I had great cracklin from Pig Latin/Puerco Rico. Last year maybe it was timing, but I didn't like what I got from them.
Who makes the best cracklin? Brisket?
Searching the whole menu page only shows 6 instances of the word brisket, so you may not have much choice.
Blue Oak has Patrick Feges of Feges BBQ on their team this year and he makes a mean brisket, and they have brisket on their Saturday menu.
Posted on 3/26/19 at 3:04 pm to SCTmo
You won't go wrong with the Chef driven teams for porkpourri type dishes. There are bunch more I probably am missing and this is just NOLA guys, but from memory:
That's McPhail and Jared from La Boca
This is the team with Burgau (Patois), Zimmet (Boucherie), Bell (Crescent Pie and Sauasage), and Devillier (LPG).
Thats Prewitt (peche) and Links guys.
That's Biderman with Company Burger.
That is Schaubhut from DTB though I don't know if he is involved this year.
Don't think they have a chef per se, but no other team spends as much time year round on their menu and on Hogs in general.
Eric Cook from Gris Gris
Juan Carlos from Sobou
That is Ray Gruezke from Rue 127.
Blue Oak
I think this is Neil McClure.
quote:
Silence of Da Hams
That's McPhail and Jared from La Boca
quote:
Stand up and Snout
This is the team with Burgau (Patois), Zimmet (Boucherie), Bell (Crescent Pie and Sauasage), and Devillier (LPG).
quote:
Pig Slayer
Thats Prewitt (peche) and Links guys.
quote:
Company Burger
That's Biderman with Company Burger.
quote:
Hoggystyle
That is Schaubhut from DTB though I don't know if he is involved this year.
quote:
March of the Pigs
Don't think they have a chef per se, but no other team spends as much time year round on their menu and on Hogs in general.
quote:
Born to Grill
Eric Cook from Gris Gris
quote:
Pig Latin
Juan Carlos from Sobou
quote:
frey smoked meat
That is Ray Gruezke from Rue 127.
quote:
Blue Oak
Blue Oak
quote:
Hog Dat NAtion
I think this is Neil McClure.
This post was edited on 3/26/19 at 3:18 pm
Posted on 3/26/19 at 3:15 pm to t00f
I think you are confusing governance and management
Posted on 3/26/19 at 3:41 pm to Hat Tricks
quote:
Fleur De Que
Boar's Nest
HogdatNation
There's these 3 team parties to attend
there's everyone else
Posted on 3/26/19 at 3:55 pm to OldHickory
quote:
Who makes the best cracklin? Brisket?
For cracklin, I kind of treat it like pizza - even bad cracklin is pretty good. However, Tailgate Tigers (I think they were located right next to Aporkalypse Now last year) had some banging, meaty cracklin on Saturday. Don't know if they're out there again but really hit the spot.
Never had Brikset out there as I think that was usually done in conjunction with a competition run by another team (Company Burger?) on Saturday morning. The aforementioned Foxeria del Sol has a brisket burrito on the menu this year and think it was there last year as well. If so it was really good, just very spicy.
Posted on 3/26/19 at 4:51 pm to NOLA Tiger
quote:
I think you are confusing governance and management
No I am not.
SMH
If you have a LLC/Corporate/private business the entire board including officers can be employees.
If you are a non-profit it should be the opposite.
When you first start a nonprofit a lot of times there is no board and also a lot of times you may not structure it correctly.
I think Hogs is going in the right direction. I never intentionally shite on this with this subject.
So Hogs baws, sorry, just speaking of non-profit boards in general.
This post was edited on 3/26/19 at 4:52 pm
Posted on 3/26/19 at 5:29 pm to kingbob
FYI, don't wear a light colored shirt
Posted on 3/26/19 at 6:29 pm to Deactived
At least I can't. I spill sauce on my shirt within ten minutes every damn time
Posted on 3/26/19 at 7:30 pm to NOFOX
I’ll be back competing this year with some fellas, Pork City BBQ, out of Shreveport. Took home 1st in Porkpourii year before last with some green curry boudin I made. Making 50 lbs tomorrow to have ready for the weekend. Gotta few other fun dishes in the works as well. Y’all should come say hi. 
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