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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Hogzilla is history

Doctor EvilDoctor Evil Posts: 23
edited November -1 in EggHead Forum
My 20 pound pork butt, aka "Hogzilla" is finished. I cooked it at about 250 degrees for 21 hours - during a snowstorm. We got 8 inches of snow at our house while I was cooking. For those of you who asked about the size of the butt, it turned our to be 2 pork shoulders weighing in at 10 pounds each. I have them wrapped in foil, waiting. But not before I snuck a couple of bites. Wow! Now I am researching the sauce. I mixed the mustard sauce that I found on this forum. It is equal parts mustard, apple cidar vinegar and honey. Now I'm looking for a spicy red sauce and would appreciate any suggestions. Thanks for all your help with Hogzilla.


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