We always cook a whole hog in our Cajun Microwave on Sat.
The hog is started at noon and we turn it before we leave for afternoon hunt .
It is done by 6 to 7 that nite.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Cajun%20Microwave/100_0034.jpg)
Hog on the rack, all seasoned. we lay green onions, fresh thyme on the cavity before closing it.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Cajun%20Microwave/100_0032.jpg)
Lite the charcoal and leave it alone.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Cajun%20Microwave/100_0036.jpg)
Forgot the finish pics but this is the results of hungry hunters.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Cajun%20Microwave/100_0045.jpg)
Sitting around the fire with FULL belies
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Cajun%20Microwave/100_0050.jpg)
Looks good CRG. Boy, talk about some "ribs" ;D ;D
(http://i738.photobucket.com/albums/xx21/ArnieMauer/100_0032.jpg)
I dont know but I think theres enough laying in there to make a couple more sammies.
Looking like a good time.
Quote from: OU812 on November 10, 2009, 03:01:43 PM
I dont know but I think theres enough laying in there to make a couple more sammies.
Looking like a good time.
I actually deboned the remaining meat and froze for a Gumbo later in the season.
Was two gallon bags of meat left.
ohhhh some time next year - this same type of cook will show up in Martha Stewart or the NY Time food magazine, etc. As "The new way to cook" and then Williams & Sonoma will be selling cookbooks about it and the home built 'Cajun Microwave' will be sold at Neiman Marcus for thousands.
Yep, just wait till the foodies invent this - boys.
CB, there is already a commerical unit out there and now they have them where they have a smoke unit attaches to it.
Quote from: classicrockgriller on November 10, 2009, 02:27:29 PM
Sitting around the fire with FULL belies
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Cajun%20Microwave/100_0050.jpg)
Yeah and I bet there aint one single LIE being told there!!!!!
ROFL..........never.
Quote from: classicrockgriller on November 10, 2009, 03:27:19 PM
CB, there is already a commerical unit out there and now they have them where they have a smoke unit attaches to it.
yeah I know what you are saying - but you know what I meant by that post. For example - last year I spoke with my editor in NYC who is a perfectly good person that one and all would enjoy...then she told me all about pork bellyand pulled pork, in a tone of voice as if it had just been discovered and invented in NYC by the foodies. whew, cracked me up.
I so much enjoy just regular people and learning to appreciate little tricks and solutions that they have to prepare food - usually they are so darn good...and I really admire the basic ingenuity of real folks living and working in the real world.
the pig roast he posted is a perfect example of that .... and I could just see the folks at a cooking magazine get ahold of the same scenario and it wouldn't look like anything real world.
Quote from: CB on November 10, 2009, 03:54:50 PM
.... and I could just see the folks at a cooking magazine get a hold of the same scenario and it wouldn't look like anything real world.
No kidding there wouldn't be any Farting, Lying, Belching, Beer Drinking or nuttin like in the real world!!!!! :D :D ;D ;D
That Cajun Micro has probably cooked 5 to 7 hogs a year for the last 16 to 17 yrs. Had to rebuild parts of it 5 yrs ago.
Is a hellofa cooker.
I know What you're saying CB. Have a feature article on how one can actually make their own beans out of dried ones. WOW! Dried beans go to $6/pound. How about ABTs? There go the Jals to $12/pound.
Maybe we can turn this around. How about feature articles on using a BE or Bradley smoker? Whoops, there goes the chicken, pork and brisket (already high) prices.
Where's that crummy gray squirrel I saw this morning?
Quote from: classicrockgriller on November 10, 2009, 04:05:52 PM
That Cajun Micro has probably cooked 5 to 7 hogs a year for the last 16 to 17 yrs. Had to rebuild parts of it 5 yrs ago.
Is a hellofa cooker.
Looks like a real bang for the buck vs the commercial ones:
http://www.lacajachina.com/category_s/1.htm
(not to dis their products at all - saw that one on the Food Network!)
That thing is kewl and you can add smoke to the meat you are cooking.
Thanks for the link STC, I had lost it.
Quote from: classicrockgriller on November 10, 2009, 05:12:59 PM
That thing is kewl and you can add smoke to the meat you are cooking.
Thanks for the link STC, I had lost it.
I've had that bookmarked for a couple years now. (just in case I had a few hundred $$$ burning a hole in my pocket)
Then I ran across this site when I first got my OBS. And
then saw one of your earliest posts refer to a 'cajun microwave'.
Had to Google that term! Bingo bango - same thing. (albeit a bit more 'portable')
It is nice, would be awesome to have, hmmmmm.
Quote from: classicrockgriller on November 10, 2009, 02:27:29 PMSitting around the fire with FULL bellies
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Cajun%20Microwave/100_0050.jpg)
Never underestimate the power of a group of men with food, beer, and firearms.
I forgot to mention that some of the other food that nite was fresh greens, pintos, cornbread, 8lbs of Cilantro Potato Salad, and 6 lbs of Syracuse Potato's.
There was nothing left but the pig carcase.They have eaten the Cilantro and they all love it, but the Syracuse potatos were a big hit. Gave the recipe to 8 people.
There is nothing better then a(http://img.photobucket.com/albums/v314/car54/th_mPig_Out.jpg) (http://smg.photobucket.com/albums/v314/car54/?action=view¤t=mPig_Out.jpg).
Brad
Quote from: classicrockgriller on November 10, 2009, 10:57:20 PM
I forgot to mention that some of the other food that nite was fresh greens, pintos, cornbread, 8lbs of Cilantro Potato Salad, and 6 lbs of Syracuse Potato's.
There was nothing left but the pig carcase.They have eaten the Cilantro and they all love it, but the Syracuse potatos were a big hit. Gave the recipe to 8 people.
OK, Ok, OK, but where are the deer? ???
Quote from: Roadking on November 11, 2009, 11:05:26 AM
Quote from: classicrockgriller on November 10, 2009, 10:57:20 PM
I forgot to mention that some of the other food that nite was fresh greens, pintos, cornbread, 8lbs of Cilantro Potato Salad, and 6 lbs of Syracuse Potato's.
There was nothing left but the pig carcase.They have eaten the Cilantro and they all love it, but the Syracuse potatos were a big hit. Gave the recipe to 8 people.
OK, Ok, OK, but where are the deer? ???
The last deer they shot was 10 years ago unless you count the one Billy Bob hit with the truck last year!!!ROFL
QuoteOK, Ok, OK, but where are the deer?
Just because it called 'deer camp' doesn't mean they actually hunt. ;D ;D ;D
There were some deer shot, just not by me. I did kill a hog, cut boar, that field dress 148.
Quote from: classicrockgriller on November 11, 2009, 03:14:31 PM
There were some deer shot, just not by me. I did kill a hog, cut boar, that field dress 148.
I would love to go boar huntin some day.
OU, these boars come from domesticated hogs that got lost during free range time.
They don't have wild looking tusk, but they can tear you up none the less.
The reference to a boar was that it was a male, but this one had been cut so basically his
meat is good to eat his whole life. From what I understand the breeding of a male pig (boar)
sours his meat.
We had, I think still have, feral hogs running wild in western Ne. and the state said they were getting out of hand so they hired some helicopters and went out and shot every one they could. How f~#*^d up is that? Didnt even give anyone a chance to thin the herd.
We have been threaten by the Timber Co that the same thing can happen to Us. We have a program during off season of trapping and cutting the male piggies.
They are very destructive and can screw up 10 to 15 acres of fresh planted trees in one nite.
It appears that the cooker is homemade, was it hard to build and what did you use? I have never seen one live before but heard of guys that made them. I think it would great to build one sometime.
Mark
Mark, that baby is homemade. I have seen plans on internet for them under "cajun microwave plans"
classicrockgriller thanks, i will have to check and see. Looks like something I might try.
Mark
I just stumbled came across this topic & what a joy ! This has the rusty gears in my head turning, & wondering how I can adapt a portion of Mr Piggy & cover him up with my trash can, like I do my turkeys. It will certainly be a hit for my deer camp next year & I have almost a whole year to practice !
Any ideas would be appreciated !
Quote from: outdoorsfellar on December 04, 2009, 06:32:34 AM
I just stumbled came across this topic & what a joy ! This has the rusty gears in my head wondering how I can adapt a portion of Mr Piggy & cover him up with my trash can, like I do my turkeys. It will certainly be a hit for my deer camp next year & I have almost a whole year to practice !
Any ideas would be appreciated !
Don't see why you couldn't. hmmmm
This is your post so we can refer to it: http://forum.bradleysmoker.com/index.php?topic=12140.msg137990#msg137990
Couple of idea's:
You are going to have to cook the pig at a lower and slower temp than the Turkey, so therefore not as much charcoal at once .
Probably couldn't use more than a 30 lb (clean weight) piggie
probably gonna have to flip the pig during the cook.
would be nice to have an extra long cord for your IT probe to be able to monitor the IT of pig.
You might could run a test run on a boston butt, you would have to set that on something to raise it up.
Thanks for the quick reply ! Those are certainly some considerations to keep in mind. The can itself really isn't that big for too much piggy & therefore, I am going to modify what I posted & start thinking about a brisket as well. I could probably smoke it right before I leave for camp & then go from there. I dunno, we'll just see where this thread takes us & go from there ! Thanks !
Hey CRG, do you just put the coals on top or does some go in the bottom.
They have these boxes for sale or the plans to build one are on the net.
La Caja China (about $200 plus shipping)
Do a search on ebay. The medium one can roast a 80lb hog.
Quote from: Quarlow on December 04, 2009, 07:44:41 AM
Hey CRG, do you just put the coals on top or does some go in the bottom.
Q, that was about a 50 lb pig with out head.
We started it about 12 noon with 1/2 to 3/4 bag of charcoal on top only.
About 3:00 we open and flipped the pig. Added about another 1/2 bag of charcoal and went hunting.
At 6:00 the piggie was done.
Q, check out how they work here:
(this is the commercial version)
https://www.lacajachina.com/Articles.asp?ID=156
There are some video links as well from a Food Network special.
It's amazing that the heat radiating down is all it takes. That is very cool.
Q, it makes it like a convection oven. That heat is rolling all inside there.
You ever cook anything else in it. Seems like you could do about 5 turkeys in that thing all at once.
The one I want will cook a 70 lb pig, 16-18 whole chickens,4-6 turkeys,8-10 pork rib slabs,or 8-10 boston butts. or anyother meat or fish.
http://www.lacajachina.com/category_s/1.htm
Quote from: outdoorsfellar on December 04, 2009, 06:32:34 AM
I just stumbled came across this topic & what a joy ! This has the rusty gears in my head turning, & wondering how I can adapt a portion of Mr Piggy & cover him up with my trash can, like I do my turkeys. It will certainly be a hit for my deer camp next year & I have almost a whole year to practice !
Any ideas would be appreciated !
Think about this ODF.
dble layer of alumium foil on ground.
A rack to suspend the hog off the ground
an ablong galvanized water tub over the top.
Might try that my self.
Season the tub first and no touchie the pig.
Damn Sonny that looks great. I didn't see any of the fellas with their pant legs rolled up to keep out of all the BS being told around that fire!
Could do the Imu thing -- I've improvised with cinder blocks and some sand as the pit in the ground.
http://www.alohafriendsluau.com/imu.html
http://www.davincisworld.com/CastleRooms/Kitchen/Authentic%20Imu%20Pit%20Luau%20Instructions.htm
Quote from: BuyLowSellHigh on June 10, 2010, 09:22:44 AMCould do the Imu thing --
Be careful out there - we use lava rock (or we did back in the day when I still dug the occasional imu). Other types of rock may have a tendency to explode.
That's too much work for me just to eat a pig.
I'll stick with the box.
I'm lazy. ;D
The guy who actually made this box called me this morning and invited me to a 4th july party
and he is doing a pig in the microwave.
I will take pics.
Cool!
Can't wait to see them ;D
CRG, Have you used the mojo criollo from Mexican grocery store to inject whole hog in the box yet? I'am looking for an equal to La Caja China Mojo with out having to pay the shipping. Will be cooking a 100 pounder on the 4th.
Quote from: Bigun on June 23, 2010, 07:44:32 PM
CRG, Have you used the mojo criollo from Mexican grocery store to inject whole hog in the box yet? I'am looking for an equal to La Caja China Mojo with out having to pay the shipping. Will be cooking a 100 pounder on the 4th.
I have used both Goya Mojo Criollo and Badia Mojo Marinade on Butts.
Take a peek at this.
http://www.shop.texasstarfoods.com/product.sc?productId=84&categoryId=18
The goya brand is just about available everywhere.
Yoy can also look at this for maybe a place closer.
http://www.badia-spices.com/cooking/cooking_where_usa.cfm
CRG, Thanks for the link great price on a gallon, I will look around to see if I can find it locally(nor. cal.) Does the Goya have spices in it or is it just a sour orange marinade?I'am certain I can get it local I have seen it on the shelf.
Goya has the bitter orange juice, lemon juice, garlic, onion, and other spices.
They are both good.
Thanks again. Can't wait for some whole hog from the "magic box"
Bigun, do you have a La Caja?
Yeah, A buddy and I split the cost on the big one the #2 box about 2 yrs ago.Have yet to try anything but whole hog in it. Just recently saw the smoke adapter for it, I wonder how well it works.
I have a La Caja Asorda, not quite as nice as the La Caja China.
I've had mine since Christmas, but have not fired it up yet.
Need to soon.
I think I am going to try and rig something up so I can draft some smoke
from either my cold smoke adaptor or one of my Bradleys.
Have you seen this one? I wonder about cutting a hole large enough for a Bradley smoke adapter, would you lose a lot of heat?
http://www.lacajachina.com/Caja_China_Smoker_Pistol_p/lcc-a200.htm
I have seen those and that is probably the right way to go.
There is another smoke adaptor out there that I have book marked and I will try to find it.
I have used mine for a beer box for a party.
Worked great!
Now you are talking
You guys are killing my project budgets. That is awesome. CaptainKM and I did a Cuban Style on a few years back. Some bricks coals in all four corners, some expaned metal for a grate. It was nice, did a 80lbs pig I think. It was very nice, Have not used it since. kinda a Shame really. Need to get on him about having another party with it.
Just got and offer to go wild pig hunting here in Socal, might have to hook one up.
Cheers.
Quote from: waterkc on June 24, 2010, 07:43:46 AM
Just got and offer to go wild pig hunting here in Socal, might have to hook one up.
Get with KevinG he has the secrets to get them hogs to just walk up behind you then you can rain down the hellfire missiles at them. Or something like that!!
You're only going to need one HELLFIRE! ;D
Yes but KevinG believes more is better...or is that more is necessary. Either way he get's er dun. :D :D
Quote from: Quarlow on June 24, 2010, 08:17:00 AM
Yes but KevinG believes more is better...or is that more is necessary. Either way he get's er dun. :D :D
Last I heard they was still trying to figure out which one stunk worse the hog or KevinG :D
Bigun, these are some of the mojos I have tried.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/101_0293.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/101_0276.jpg)
This is what I killed opening weekend of deer hunting.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/100_0072.jpg)
This is the La Caja I got
(http://i1004.photobucket.com/albums/af165/classicrockgriller/La%20Caja/SDC11145.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/La%20Caja/SDC11144.jpg)
Quote from: classicrockgriller on June 24, 2010, 08:29:50 AM
This is what I killed opening weekend of deer hunting.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/100_0072.jpg)
Nice looking one there hanging on the right! ;D
Quote from: Tenpoint5 on June 24, 2010, 08:22:15 AM
Quote from: Quarlow on June 24, 2010, 08:17:00 AM
Yes but KevinG believes more is better...or is that more is necessary. Either way he get's er dun. :D :D
Last I heard they was still trying to figure out which one stunk worse the hog or KevinG :D
Heck, no contest. You need a pig call I'll bag up my t-shirts.
The smokedaddy works much better than the smoke pistol.
I assume you are not like KevinG but I have to ask...How many shots did it take to knock them critters down. ;D :D :D
Quote from: Quarlow on June 24, 2010, 08:43:52 AM
I assume you are not like KevinG but I have to ask...How many shots did it take to knock them critters down. ;D :D :D
2 days and 2 nites. I was on overtime! ;D
Quote from: classicrockgriller on June 23, 2010, 10:10:40 PM
I have used mine for a beer box for a party.
Worked great!
How did I not think of that? This thing will be getting a lot more use.
Got the word today that the pig roast is gonna happen..
Doesn't look like we have huricane problems.
45lb plus field dressed (lol), no head domestic Pig!
Going on Saturday nite for a 12 hr low and slow on the Cajun Micro Wave!
I wonder if you could screw a basket to the lid that would ignite and create smoke in one of these?
Quote from: TestRocket on June 24, 2010, 08:14:18 AM
You're only going to need one HELLFIRE! ;D
Apparently..
You ain't familiar with happy little midget pigs in the desert...
One HellFire, plus half a dozen grenades, super-boost Tasers, 3 bunker-busters, a slingshot, 2 Glocks, assorted hunting knives, brass knuckles, and Kev still had to
strangle it with his bare hands before it gave up. Even then... The danged carcass
stood back up and grinned at him while he was smokin' it.
That's some mean pigs they got out there! How long do you gotta smoke um to get the toughness out of um? ;)
No body know's...it ain't ever bin dun b'fore.
In this cooker it takes about 6 hrs to cook a field dressed 40lb hog into a very tender meal.
Watch for the Cajun Pig .......... "2011" ............
Coming to a theater near You Soon!
Oh My God!!! I'm trying to figure out how I can spend $1200 without the wife knowing about it!!!