Smoked Pork & Six-Minute Egg

Melt butter; set aside.

Separate egg yolks. In top of double boiler, whisk yolks with water, lemon juice, and hot sauce. The mixture should start to lighten; keep whisking until a temperature of 160° F is reached.

Then while whisking, slowly drizzle in the melted butter. The sauce will thicken and coat the back of a spoon.

Finish by whisking in salt and chili powder. Remove from heat.

Keep at 160° F in an airtight container until ready to serve.

Mix brown sugar and dry spices.

Drizzle oil over pork shoulder to coat.

Rub spice mix onto pork surface; place in covered bowl and refrigerate for 24 hrs.

Smoke pork shoulder at 200° F to 210° F until an internal temperature of at least 145°F, about 4 to 6 hours and meat is able to be pulled.

In a 1-gallon stockpot, combine heavy cream, water, thyme, salt, pepper, and butter. Bring to a low boil over medium-high heat.

Stir in grits until well combined. Reduce heat to medium-low and cover. Cook 12 to 14 minutes, stirring occasionally until thickened.

Add corn; cook uncovered for 10 minutes, stirring frequently. Remove from heat; stir in cheese and chives. Adjust seasonings to taste, if necessary.

Add warm water, salt, and eggs to large pot.

Turn to high heat and cook for six minutes.

Take off heat; remove eggs from pot and place in an ice bath.

Peel eggs; set aside for plating.

Heat oil in sauté pan.

Add shredded pork and move around to heat thoroughly until it gets a little crispy on the outside.

Add BBQ sauce to coat pork.

For each serving, plate pork on top of grits, top with microgreens or arugula. Place six-minute egg on side. Pour hollandaise over egg.