Charleston Hogs: Hogs for a Cause - Destination BBQ

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Charleston Hogs: Hogs for a Cause

Charleston Hogs for a Cause

Charleston Hogs is South Carolina barbecue at its best: exceptional bar-b-q for an exceptional cause.

On Oct. 4, rain or shine, Charleston will host a fundraiser for pediatric brain cancer at The Grove at Patriot’s Point. This is an extension of the Hogs for a Cause, a fundraising festival that began in New Orleans, LA, six years ago. This year’s event drew more than 20,000 people.

Charleston Hogs looks like quite an event. The day runs from 11am until 9pm and features six popular bands, seven amazing pitmasters, and four incredible chefs.

The bands, who will be playing throughout the event, include Dead 27’s, Whiskey Shivers, Sol Driven Train, Soul Rebels, Heartless Bastards, and Drive-By Truckers. Each band will have the stage for about an hour and a half.

Several chefs will also be there to add value to the VIP ticket holders. Ryan Prewit of Peche Seafood Grill will be serving cured Wahoo with chilies and yogurt at noon. At 2pm, Patois chef Aaron Burgau will present fried catfish with boiled peanut and celery slaw. Justin Devillier of La Petite Grocery will serve crispy pan dumplings with smoked pork breast and cane syrup at 4pm. And at 6pm, Sean Brock, a local legend, will offer ribs with fermented peaches and peanuts.

First and foremost are the pitmasters who will be cooking for the event. Rodney Scott, of Scott’s Bar-B-Que in Hemingway, is widely regarded as one of the best in the state. Jimmy Hagood of Food for the Southern Soul will join him, along with John Haire of Nick’s BBQ.  In addition, there will be Aaron Siegel of Fiery Ron’s Home Team BBQ, Mark Behr of Sweatman’s BBQ and Shuler’s Bar-B-Que’s Lynn and Norton Hughes.

An interesting addition to this collection of professional pitmasters is Howard Conyers. Conyers is a PhD rocket scientist who grew up in Manning and learned to cook whole hogs from his father.

Tickets to the events are available on three levels:

General Admission: $30, pork plates are available for $7 a plate from each of the cooks

PassPork: $75, includes plates from all 7 pitmasters and a fast access line

Local Palate Boss Hog (VIP): $200, includes all of the above, an open bar, dishes from each of the four chefs, and a Private Stage viewing area for the bands

Charleston Hogs has created an impressive lineup of food and fun, all for a great cause.

 

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