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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.
Eric
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Comments

  • JeffersonianJeffersonian Posts: 4,244
    That's a big-ol' butt there. I've got a pair on the Egg now that weigh in around 17#.

    Pulled pork is one of my family's favorites.
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  • Mike in AbitaMike in Abita Posts: 3,302
    Try this one.

    http://www.nakedwhiz.com/elder.htm#rubs

    Scroll down and you will see a recipe for Piedmont Sauce.
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  • Jeffersonian,
    What do you use for the sauce?
    Eric
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  • JeffersonianJeffersonian Posts: 4,244
    Up to this point, we've been very happy using Sweet Baby Ray's sauce.
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  • Celtic WolfCeltic Wolf Posts: 9,768
    Now I will step in again.

    Mike eluded to this but I will make it clear :laugh:

    Eastern NC Style BBQ is WHOLE Hog chopped/pulled and mixed together, then a vinegar based sauce is ADDED.

    Western NC Style BBQ is Butt and/or Shoulders chopped\pulled, then a tomato based sauce is ADDED.

    Some people will inject the whole hog with the vinegar based sauce. I do cause that is the way my Father-in-Law taught me. Lots of competitors will Marinate and or inject butts. I don't. If I do inject it will be done at the Plateau when the juices are moving and can draw the injection into the meat.

    The flavor profile of the whole hog goes well with the vinegar based sauce. While it is good on the Butts it's not the best. Tomato based sauce is good on the Whole Hog mixture, but it is not the best.

    You cooked just the butts. Go with a tomato base sauce like the Piedmont Recipe Mike pointed out.

    However, it's YOUR cook. Experiment with different sauces.

    For those keep track Elder Ward and I come from different parts of North Carolina :woohoo:
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  • Little StevenLittle Steven Posts: 26,925
    CW,

    Can you really get a whole hog on an egg? :huh:

    Steve

    Steve 

    Caledon, ON

     

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  • Celtic WolfCeltic Wolf Posts: 9,768
    A little one :woohoo: I once figured I could get a 40lb piglet on my XL, but I can't get anyone around here to sell me one. They keep telling me to let it grow up :laugh:

    I have a hog cooker in my back yard.
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  • Little StevenLittle Steven Posts: 26,925
    OK I understand now. I kept picturing the head hanging out with the apple in it's poor lttle mouth, and trying to close the lid. ;)

    S

    Steve 

    Caledon, ON

     

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  • Thanks for your help, everybody. I'm going to make the Piedmont. Looking forward to dinner tonight.
    Eric
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  • Celtic WolfCeltic Wolf Posts: 9,768
    smokeypig.jpg

    110 pounds of pork about to become NC Style BBQ. Yes the head is missing on purpose.
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  • Old SaltOld Salt Posts: 357
    I discovered Sweet Baby Rays at my daughters on New Years Day. She had smoked briskit and that sauce was delicious. We bought some and have been using it ever since on Wings and pork. It's really very good.
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