Swine 'n Dine for Charity

Team Swine 'n Dine: Frank Fields, Rob Ford,
Mike Bonn. Not pictured, Preston Cornett.

I received an email from my friend Gwen Poth who requested I check out and review this BBQ team who use their BBQ to raise money for 24 Hours of Booty in Charlotte. I always love it when other BBQers use their ability for good and to raise awareness for a good cause. After all OTT is a great event I help with, so I’m always happy to spread the word for someone else. Rob, the spokes person for the team, and I exchanged a few emails so I could find out about the team. We set up a time for me to meet the team and try some of their porcine product.

The Team
In the emails we sent back and forth, Rob gave me the history of his team, Swine ‘n Dine. It is made up of four members; Rob Ford, Frank Fields, Preston Cornett, and Mike Bonn. They started to cook at their neighborhood festival and sold sandwiches and pork butts and all the proceeds went back to the neighborhood. They really enjoyed cooking together and decided to cook for the neighbors once again. Their neighbors liked what they were cooking and asked if they would do it again for a third year. The team went from cooking 150lbs of pork to 400lbs per cook.

Recipe: BBQ Egg-rolls - South meets East

I'm always trying to figure out what to do with left over BBQ. I've used it in enchiladas, fritatas and chili. I wanted to try it in something a bit different though.

A couple weeks ago my wife and I went to an Asian-American fusion restaurant where they serve bar-b-q-shi and I was inspired.

I thought pulled pork wontons would be yummy. I came up with a plan. Get some wonton wrappers, make some vinegar based slaw and thaw out some left over BBQ I had in the freezer and make some wontons. I couldn't find wonton wrappers so I used eggroll wrappers and made BBQ egg-rolls.