Nearly 30,000 people flocked to the grounds of the UNO Lakefront Arena for the ninth annual Hogs for the Cause (www.hogsforthecause.org). The festival featured 90 teams serving barbecue and raising funds for families with children battling pediatric brain cancer. The two-day event raised $1.3 million, organizers said.
The festival's Ben Sarrat, Jr. Cook Off presented by Children's Hospital offers awards in categories including Grand Champion, Whole Hog, Ribs, Pork Butt/Shoulder, Porkpourri, Best Sauce, Fan Favorite, Blue Plate Best Side, Best Booth, Friday Night Party and Fundraising Champion.
Blue Oak BBQ (900 N. Carrollton Ave., 504-822-2583; www.blueoakbbq.com) was named Grand Champion. Second place went to Frey Smoked Meat Co. (4141 Bienville St., Suite 110, 504-488-7427; www.freysmokedmeat.com). The fundraising champion was Fleur de Que, which raised more than $225,000.
• Whole Hog: Mr. Pigglesworth
• Ribs: Fox Bros. Bar-B-Q
• Pork Butt/Shoulder: Mississippi Bacon Association
• Porkpourri: Pork City BBQ (for 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
The teams Fleur De Que, The Boar's Nest and Fox Bros. Bar-B-Q each raised more than $100,000. Piggy Stardust and Mr. Pigglesworth raised more than $50,000. Puerco Rico, Deuce Pigalow Pork Gigolo and Hog Dat Nation each raised more than $40,000, and March of the Pigs and Captain Porkenheimer raised more than $30,000:
Organizers moved the festival to the UNO Lakefront Arena grounds after torrential rains rendered New Orleans City Park's Festival Grounds a mud pit last year.