whole Pig in a cajun microwave
 

My friend just bought me a cajun microwave for the duck camp this season. The only problem is i have no idea how to use it. I would like to cook a whole pig one day at the camp during teal season, but need some tips on preparation, cooking time, temps. etc.

Any help would be greatly appreciated.

Inject pig good with Tonys injection season outside real good. Put him bone down and start cooking. Cook at 350-400 for 6-8 hours depending on weight of pig. Mmmmmm mmm.

You have an awesome friend if he bought you a Cajun Microwave!! Is he looking for more friends?:grinpimp:

We usually cook low and slow. Put the fire on around midnight and drink until it's ready. Although, one person should stay sober enough to tend to the fire.

Not every microwave Cooks the same, some cook alot faster. Just start slow and see how what your temps do.

Good advice.

If your learning, I suggest that you order a pig already seasoned from Hollier's in Sulphur.

He does a good job of seasoning them and can't get you several sizes to cook.

Just a good starting point for a new cook.

How much does holliers charge. Last one I got from the Eunice superette. They did a good job and price was good but it sucks driving to Eunice. I didn't know holliers carried em.

x2 i've never got one from there, but i know elliots in morse have some good ones.

I think you should do a test run before teal season and invite us! We could stand around and drink beer like king of the hill for 8 hours and poke the fire every now an then!

Haha thats funny. I"m sure i could ask him!

If i want it for dinner, could i get it started after the duck hunt? I figure i could get it going by 10:00 am, that would give me 8 hours or so until dinner.

You should be good

Do i need to flip the pig mid way through cooking it?

Shouldn't need too. Some people put expanded metal on both sides and wire it together and they flip it sometimes. This prevents it from falling apart on the flip. We usually just put em bone down and let er eat.

It's basically an oven, cook it as you would in an oven.

You could make some pig sauce.....1 bottle A-1, 1 bottle Italian Dressin, 1 bottle Lee $ Perrins mix it all together and sprinkle it on the pig

cajun micro
 

Its bad for your health to use these things. You can ship to my address and I will dispose of it for you.....zzzzzzz

We flip that pig onto it's belly approx 1/2 hour before removing from CM then stack many coals to get as hot as we can crisping up the skin into cracklin texture.

Also, we let pig rest for one hour before carving allowing juices to distribute evenly throughout the meat.

I like my Cajun Microwave!

Attachment 39027

Jimmy

Pig
 

Usually don't cook ours quite that crisp

This was for the LSU and Bama game last year. To many cool pops fell s sleep.

Lol you will definitely have that!

Is the Cajun Microwaves worth the money. Is it something you can use for BBQing doing briskets, etc.....


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We have done many pork roasts in a coonass microwave. They cook great. But if you have the equipment to make your own they are not that hard to make. But you van get a smaller one and do roasts and small hogs and such. I'm sure brisket would be good if it were done right. The roasts come out awesome.

I have plans on how to build one just never done it


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We normally cook for 8-9 hours depending on size of pig. Start off skin side down and flip in about 4 hours.

I always put alum foil over my pig while cooking. By doing this it dont get black on the outside before the inside is cooked. The foil keeps the heat from hitting the highest part of the pig and turning it black. Toward the end I take foil out and check the skin often until I get it the texture and color I'm looking for.I never flip the pig and cook it skin up.

What temp do you cook at Joe?

you too Meathauler?

Hazard of the job i guess.

What did you marinate the pig in beforehand?

We try to keep temp around 250-275. We bring temp up at the end to crisp the cracklins.

Man that looks good

Did you slice the skin before hand or did it just crack that way?

Thats the color I try for but the end result depends on how many cold ones I have. I found that alot of the time the basting is what burns so I just season the outside, inject and stuff with garlic. I cook mine at 250 to 300 for 6 hrs on average but it depends on size of hog.
That is a nice cooker JoeBlow. I like how it has a bottom tray so that your meat dont sit in the grease.

Thanks. I also had a custom stainless grill for the top that you can see in last picture. Grill is upside down in picture. We grill sausage and bacon wraps to snack on while pig is cooking.

Forgot to mention we score the skin with razor blade to let fat cook out.

elliots meat market already injected seasoned to perfection. cover with aluminum foil to keep pig from turning black. when the pig is cooked all the way take off the foil and cook the craklins to your likeing. that is the best pigs that i have ever ate and cooked. i have cooked 4 of those personally and ate alot more that that.

Anyone know where to get a pig pre seasoned in the Lafayette area??