Crews competes for a cause
by Courtney Warren
Mar 06, 2014 | 910 views | 0 0 comments | 12 12 recommendations | email to a friend | print
David Crews is at it again.

He recently starred on “Cutthroat Kitchen,” and now he will be participating in another competition called Hogs for the Cause in New Orleans on March 28-29.

Hogs for the Cause is a non-profit organization that hosts an annual hog roast.

According to the organization, "The purpose of Hogs For The Cause is to provide aid and relief of those variable expenses and economic burdens which families face while their child is being treated for pediatric brain cancer. Hogs For The Cause will operate as the premier funding source for pediatric brain cancer outreach services in the United States.

"While money devoted to pediatric cancer research is dwindling, there is an even bigger void in the periphery and variable expenses associated with cancer treatment. We will fill this void. Hogs For The Cause will take care of the small things, so families can worry about the big thing."

Crews plans to participate in the hog roast with a team of friends.

"For this event we have a great group of guys that enjoy cooking and helping a great cause! Myself and Jason Makamson from Cleveland and Matthew Kajdan and Reynolds Boykin of Parlor Market Restaurant in downtown Jackson," said Crews.

There are many different barbeque recipes and Crews said his strategy is consistency.

"The thing that makes this barbecue competition different from most is that the cooking contest is second, the real winners are the families that receive the financial help in their time of need ... of course everyone wants to win but the thought that you get to gather with a group of your friends cook, socialize and help families all at the same time makes this a great competition," explained Crews.

Crews also said his main goals are to raise money and have a great time.

"One of categories you are judged on for the title ‘Grand Champion' is fundraising, so to even be considered for the title 'Grand Champion' to have to raise a minimum of $2,000 and that will get you a score of 7 and in the barbecue world a seven means that it is 'edible' and that is not going to win anything! Most teams raise between $,5000-$10,000 dollars. Hogs for the cause is a 501(c)(3) and all donations are 100% tax deductible, please contact me if you are interested in helping this awesome cause (all checks be made to hogs for the cause)," he said.

Crews added that he definitely plans to participate in more competitions because "they made you better."

This year the event will be at the festival grounds in City Park, which Hogs for the Cause has nicknamed "City Pork."

In 2013, 15,000 patrons came out to City Pork in another record setting year. 70 teams competed for the crown. As a result, Hogs has been able to support close to 30 different families since the event and has established the Hogs for the Cause fund at Children’s Hospital, which will work to support families with children with all types of cancer.

Chefs will compete for the Ben Sarrat Jr. "High on the Hog" Grand Champion title. The champion is chosen from the winners of the divisions Whole Hog; Ribs; Pork Butt/Shoulder; and Porkpourri (anything pork).

Other awards include Best Sauce, Fundraising Champion, and Fan Favorite.

For more information about Hogs for the Cause visit www.hogsforthecause.org/.