The event was held in one of the most beautiful setting in the south…City Park in New Orleans. It’s one of America’s largest city parks and is home to some of the oldest Live Oak trees in the US. It’s a great setting for a bbq contest.
As far as the competition went I was cooking with team Lardons and we entered Ribs, Pork Butts, & Porkpourri which is a chef’s choice anything pork. There were 88 teams competing in Hogs for the Cause which doubled since its’ first year, so the competition was fierce. We were fortunate to place 3rd in ribs, 5th in pork, and 7th overall; so it was a good weekend. I met a lot of new friends in New Orleans and can’t wait until next year when we hope to return and cook whole hog!
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