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Message
re: Hogs Grand Champs - Blue Oak BBQ
Posted on 4/3/17 at 8:00 am to bosoxjo13
Posted on 4/3/17 at 8:00 am to bosoxjo13
quote:
When Bacon Rouge fell through I joined up with PBeard and some boys from Shreveport, Pork City BBQ. I got to submit our dish for Porkpourii. We had a hell of a time. Them Louisiana yankee boys could throw down
Them baws from north of Cheneyville know a thing or two about a thing or two.
1
Posted on 4/3/17 at 9:07 am to Lester Earl
12-year-old girl insults...I expect more from you Lester. #uglyisskindeep #icookbetterthanyoufosho 
Posted on 4/3/17 at 9:08 am to TheChefRob
How do you quote on this effin thing?
Posted on 4/3/17 at 9:27 am to TheChefRob
Highlight the text in the reply to the post. Then hit the quote icon on the right of the text box. It will post automatically.
Or copy the text you want to quote, hit the quote icon and paste the text.
Or copy the text you want to quote, hit the quote icon and paste the text.
Posted on 4/3/17 at 9:27 am to TheChefRob
quote:
TheChefRob
#Jesusdontlikeugly
Posted on 4/3/17 at 9:36 am to arseinclarse
quote:
Highlight the text in the reply to the post. Then hit the quote icon on the right of the text box. It will post automatically.
Or copy the text you want to quote, hit the quote icon and paste the text.
Got It #winning
Posted on 4/3/17 at 9:42 am to arseinclarse
quote:
#Jesusdontlikeugly
#Buddhalovestheuglyandthemean
Posted on 4/3/17 at 12:19 pm to thegreatboudini
quote:
When Bacon Rouge fell through I joined up with PBeard and some boys from Shreveport, Pork City BBQ. I got to submit our dish for Porkpourii. We had a hell of a time. Them Louisiana yankee boys could throw down
Them baws from north of Cheneyville know a thing or two about a thing or two.
I had the Boudin...delish....it was true SWLA boudin with an indian flare. Great idea.
Posted on 4/3/17 at 9:31 pm to Federal Tiger
I wish I had more room to try more dishes over the two days. Highlights were charbroiled oysters with pulled pork from FDQ and etouffe sauce over pulled pork over pasta from Rougaroux Q. Disappointed that Puerco Rico ran out of cracklins at 2pm Saturday. Unlike Jazz Fest, I felt good each time I dropped a $5 wooden nickel into a booth's coffers, 'cause it's for the kids! Music was awesome. Location an improvement overall, despite paid parking wait and hassle and lack of oak trees. Next year we may park at lakefront and bike in and out to work off some pork. May need a 4th stage next year for that 4th quadrant, though one of the booths had some good tunes blaring.
Posted on 4/3/17 at 9:50 pm to CBDTiger
quote:I went hard on that delicious brisket Saturday morning so I hardly was able to try anything else that day. Had samples of different cracklin and the MOP pork doner kabob.
I wish I had more room to try more dishes over the two days
quote:
Disappointed that Puerco Rico ran out of cracklins at 2pm Saturday
I had some from the first batch that came out at 1215pm. That's crazy that their whole run of cracklin only lasted for less than 2 hours.
I talked to the old man they call Coach who cooks the cracklin for a good while. He was very nice. We talked about cast iron pots and different techniques on cooking the cracklin.
I'm cooking some cracklin for a party this weekend so I may implement some of his advice.
That old kettle he had was great. I'm debating whether to buy a 5 gallon or 10 gallon cast iron for my use.
This post was edited on 4/3/17 at 11:07 pm
Posted on 4/3/17 at 10:08 pm to busbeepbeep
You could have gone to DeadPork and gotten 4 pieces of cracklin for $5. 
Posted on 4/3/17 at 10:13 pm to busbeepbeep
pig slayer is Cochon, i've seen their van before.
Posted on 4/3/17 at 11:06 pm to CBDTiger
Got there at noon. Parking on the lakefront right over the levee was simple and thrrr were plenty of spots. And the walk was shorter
Posted on 4/4/17 at 10:40 am to busbeepbeep
Hey guys, I don't really know the proper protocol for introducing yourself on here so here goes......
I'm James, and the head cook / pitmaster for Aporkalyose Now. I'd like to start by congratulating Blue Oak BBQ on winning Grand. It couldn't have happened to a better couple guys and friends. Hell of a restaurant too.
A few things were brought up on here about Aporkalypse Now, and I'd like to address those.
On another thread people were picking the favorites and we were named a few times, but there was a little confusion. We aren't the MBN team from the east coast. We are a local team of mostly lawyers, then there's me. I'm just a guy from Arabi the likes to bbq and travel for competitions. I don't do 30 per year, and I'm the only cook on the team. Which brings me to the next point about having disappointing public food at Hogs. There's no denying it at all that we don't have the most impressive menu at Hogs. I only cook the hog, ribs, shoulder, and sauce. Most teams have multiple cooks or restaurant staff that have the ability to turn out an impressive public menu. We don't have that. So, we do the best we can to raise money with the staff that we have. With that being said, I look forward to your responses. I love reading the posts on this board, so thank you for accepting me.
I'm James, and the head cook / pitmaster for Aporkalyose Now. I'd like to start by congratulating Blue Oak BBQ on winning Grand. It couldn't have happened to a better couple guys and friends. Hell of a restaurant too.
A few things were brought up on here about Aporkalypse Now, and I'd like to address those.
On another thread people were picking the favorites and we were named a few times, but there was a little confusion. We aren't the MBN team from the east coast. We are a local team of mostly lawyers, then there's me. I'm just a guy from Arabi the likes to bbq and travel for competitions. I don't do 30 per year, and I'm the only cook on the team. Which brings me to the next point about having disappointing public food at Hogs. There's no denying it at all that we don't have the most impressive menu at Hogs. I only cook the hog, ribs, shoulder, and sauce. Most teams have multiple cooks or restaurant staff that have the ability to turn out an impressive public menu. We don't have that. So, we do the best we can to raise money with the staff that we have. With that being said, I look forward to your responses. I love reading the posts on this board, so thank you for accepting me.
This post was edited on 4/4/17 at 8:03 pm
Posted on 4/4/17 at 10:41 am to Crawfish From Arabi
Oh, and sorry about being long winded. Just wanted to clear some things up.
Posted on 4/4/17 at 10:48 am to Crawfish From Arabi
Welcome
Posted on 4/4/17 at 11:07 am to Crawfish From Arabi
quote:
Crawfish From Arabi
We know you can throw down on a smoker
Posted on 4/4/17 at 11:17 am to Crawfish From Arabi
quote:
We don't have that. So, we do the best we can to raise money with the staff (lawyers) that we have. With that being said, I look forward to your responses. I love reading the posts on this board, so thank you for accepting me.
Thanks for what you do for the community!
Posted on 4/4/17 at 11:19 am to StripedSaint
Thanks. I personally didn't cook my best this weekend, but when you hear that your team was a part of raising 1.3 million dollars for kids......you'd be a damn fool to have your head hang down. I couldn't be prouder of what everyone did this weekend.
Posted on 4/4/17 at 11:31 am to Crawfish From Arabi
The bacon pecan pie from y'all two years back is still probably my favorite bite I've ever had at Hogs.
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