SOLD OUT!!! If you didn't get a ticket, hopefully you can join us next year!
JUST ADDED - LIVE BLUEGRASS BY WINDY HILL!
That's right, Windy Hill (http://windyhillbluegrass.com/) will be playing at High on the Hog!
High on the Hog is back!
Join the SF Hogsters on September 15th for High on the Hog 2012, the first whole hog BBQ competition in San Francisco history. Yes, you read that right - COMPETITION! Three teams of pork enthusiasts will compete for the Swine Head Trophy (and, more importantly, bragging rights), and you are invited to feast upon the tasty piggies and sides they serve up.
Three teams. Three whole hogs. Three unique approaches. HOTH12.
Cooking up this much food is both difficult and expensive. To help us control costs and crowds, you must purchase a ticket to attend. We are limited to 200 attendees, so BUY YOUR TICKET TODAY. Once they're sold out, we can't accommodate any more people.
Kids under 12 accompanied by an adult with a ticket eat free!
NO GATE CRASHERS OR FREELOADERS WILL BE TOLERATED - NO TICKET MEANS NO ENTRY AND NO DELICIOUS SWINE FOR YOU.
Your ticket includes:
Some refreshments will be available, but we encourage you to bring along beer and wine. Since we don't have a liquor license, we can't serve you booze. However, if everybody pulls together and brings a six-pack or so, we can ensure that all are well-lubricated.
The map says East Beach. We have actually reserved a large part of the picnic area at the WESTERN EDGE OF THE PARKING LOT. Please look at the map and familiarize yourself with the area ahead of time, as we'll be too busy to personally escort you there if you get lost.
Muni wll get you close (take the 30 to Broderick and Jefferson). If you prefer to drive, there is a parking lot there with ample space for cars, although on very nice days it does fill up.
Meet the Piggies
This year High on the Hog will feature three delicious hogs from Balbas Farms in Madera, California. The three brothers (or Porky, Tipsy, and Wilbur, as we like to call them) are 75% Berkshire (http://en.wikipedia.org/wiki/Berkshire_(pig)) and 25% Duroc, both breeds valued by chefs for their excellent marbling and flavor. They are fed an all-vegetable diet consisting mostly of yams, squash, fruits, acorns, and walnuts resulting in slower growth and better taste than hogs fed traditional feed. These are truly special pigs and we guarantee you'll be able to taste the difference!
What goes best with BBQ? Bluegrass, of course! We're pleased to announce that our favorite California Bluegrass band, Windy Hill (http://windyhillbluegrass.com/), will be providing acoustic entertainment at High on the Hog!
About High on the Hog
For years, three East Coast transplants dreamed of bringing true whole hog BBQ to the city by the bay. Sick of lame West Coast imitations (avocado and bean sprouts on pulled pork sandwiches? SERIOUSLY???), Mark Platosh, Bob Mayes, and Wyatt Nordstrom set out to teach California how pig is meant to be eaten. In 2008, the dream became reality with the inaugural High on the Hog ("HOTH08"). A team of 10 men spit-roasted a 160lb. hog for 16 hours, yielding a delicious feast for 100 of their closest friends.
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