Smoked Pork & Six-Minute Egg

Ingredients and Directions

Hollandaise

Directions

1. Melt butter; set aside.

2. 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.

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

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

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

Ingredients

• 10 Tbsp. unsalted butter
• 3 large egg yolks
• 2 Tbsp. lemon juice
• ¼ cup water
• 1 tsp. Louisiana-style hot sauce
• 1/2 tsp. salt
• 1/8 tsp. chili powder

Smoked Pork Shoulder

Directions

1. Mix brown sugar and dry spices.

2. Drizzle oil over pork shoulder to coat.

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

4. 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.

Ingredients

• 3/4 cup brown sugar
• 1/3 cup paprika
• 3 Tbsp. granulated garlic
• 2 Tbsp. granulated onion
• 2 Tbsp. cayenne
• 1/2 cup kosher salt
• 1/2 cup black pepper
• 2 Tbsp. mustard powder
• 1 pork shoulder roast (about 8 lbs.)
• 1/2 cup vegetable oil
• 1 cup BBQ sauce (for plating)

Grits

Directions

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

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

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

Ingredients

• 3 1/2 cups heavy cream
• 3 1/4 cups water
• 2 Tbsp. fresh chopped thyme leaves
• 1 1/2 Tbsp. salt
• 1/2 tsp. ground pepper
• 4 Tbsp. butter
• 1 1/2 cups stone ground grits, coarse
• 1 cup fresh corn kernels
• 1/2 lb. shredded Parmesan cheese
• 3 Tbsp. chives, cut fine

6-Minute Egg

Directions

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

2. Turn to high heat and cook for six minutes.

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

4. Peel eggs; set aside for plating.

Ingredients

• Warm water
• Salt
• 8 large eggs, pasteurized in shell

Plating

Directions

1. Heat oil in sauté pan.

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

3. Add BBQ sauce to coat pork.

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