I judged on site Whole Hog and Ribs at this year’s Memphis in May and when I was done I checked out some of the other teams. Boar’s Night Out makes a bunch of the steak rubs that I use at home, so I thought I’d drop by when I heard they got a call to finals. Boy am I glad I did! Their finals presentation to the judges was a ton of fun to watch and photograph, and that hog was killer. Come check it out!
It’s judging time.
Each of the judges was greeted at the door.
Pitmaster Eric Hodson gets to work, introducing the judges to the team and to the hog.
Alright. Enough talkin’. Let’s see that hog!
Eric talks the judges through the tasting process, and lays down a couple of rubs for them.
Now it’s time to dive into that hog.
Look at how juicy that is!
Time to feed the judges!
Eric decided to fire things up and make some porchetta.
Which he served with some chimichurri sauce.
Time to say goodbye to the judges.
Once the judges left, the celebration ensued.
And then it was time to dig into that hog. We hit it hard. This was the juiciest hog I’ve ever eaten. I went for the hot, hot bacon down below and ran it through the rest of the chimichurri sauce which added a brightness and acidity it needed. Fantastic.
He told me that if he eats the eyeball, they’ll do well. He ate it. They did. ‘Nuff said.
He chased it.