Baton Rouge team places sixth during NOLA Hogs for the Cause

In Jay D. Ducote and Galen Iverstine’s first appearance at the fifth annual Hogs for the Cause cookout in New Orleans, the duo—dubbed Team Bite and Booze—did quite well. They finished sixth out of more than 80 teams in the “Porkpouri” category. The team’s dish? Slices of hickory-smoked bacon dipped in dark chocolate and then crusted in crumbled pork rinds. Try to hold back the drool. Ducote, a 225 contributor, and Iverstine also tried their hands in pork shoulder, ribs, entire hog, and sauce categories. The team didn’t place in those categories, but Ducote was still ecstatic about the “Porkpouri” finish, and is ready for next year. “We’re hoping to grow our Baton Rouge team next year and include more Red Stick chefs,” he says. For more information on Hogs for the Cause, click here.