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Started By
Message
Sucklng Pig in Cajun Microwave
Posted on 7/27/23 at 12:00 pm
Posted on 7/27/23 at 12:00 pm
Looking to do a 40lb-ish pig in a cajun microwave and looking for any tips.
Brine or not?
Inject or not?
Should I use my traditional rib rub or just S&P?
Any tips are appreciated.
Brine or not?
Inject or not?
Should I use my traditional rib rub or just S&P?
Any tips are appreciated.
4
Posted on 7/27/23 at 12:46 pm to MarsellusWallace
Standby for 4,000 opinions.
Definitely inject. I do it at least 24 hours in advance.
Rub generously. I used Tony C's MORE SPICE, not the regular. Too salty.
Definitely inject. I do it at least 24 hours in advance.
Rub generously. I used Tony C's MORE SPICE, not the regular. Too salty.
Posted on 7/27/23 at 1:08 pm to jbgleason
Opinion 1 of 4,000 -
I don't mean to pick on OP, but I cringe a litte when someone uses the term "Cajun Microwave".
As fierce as some can be about protecting "true" Cajun food and how it's made, they shouldn't be taking a China Box (la caja China), which was developed in Cuba in the 1800's by either Chinese immigrants or Cubans, as their own. (Cubans argue that the china box, actually came from the word chino, which was used, slang-like, to describe something clever, mysterious, or exotic. Thus, “la caja China” actually translates to something like “the magic box”.
It only began to be called a Cajun Microwave by some in the 1980s. For people who know, when you use the term, it only makes you look somewhat foolish.
I'm old and cranky and this is my opinion. I don't expect anyone to change their behavior, but everyone should be informed.
I don't mean to pick on OP, but I cringe a litte when someone uses the term "Cajun Microwave".
As fierce as some can be about protecting "true" Cajun food and how it's made, they shouldn't be taking a China Box (la caja China), which was developed in Cuba in the 1800's by either Chinese immigrants or Cubans, as their own. (Cubans argue that the china box, actually came from the word chino, which was used, slang-like, to describe something clever, mysterious, or exotic. Thus, “la caja China” actually translates to something like “the magic box”.
It only began to be called a Cajun Microwave by some in the 1980s. For people who know, when you use the term, it only makes you look somewhat foolish.
I'm old and cranky and this is my opinion. I don't expect anyone to change their behavior, but everyone should be informed.
This post was edited on 7/27/23 at 8:10 pm
Posted on 7/27/23 at 1:36 pm to MarsellusWallace
quote:no
Brine or not?
quote:personal preference, i dont
Inject or not?
quote:salt & pepper
Should I use my traditional rib rub or just S&P?
it should taste like pork, fat & salt
Posted on 7/27/23 at 1:38 pm to MarsellusWallace
Cook it however you feel most comfortable, here are some suggestions from past experience:
brine overnight: wouldn't hurt especially with a 30# pig
inject the shite out of it
Stuff it like you would a roast, optional but I like garlic
season generously with your favorite rub
butterfly the pig to lay flat and prevent from stalling
don't forget to score the skin
spritz with apple juice every few hours
brine overnight: wouldn't hurt especially with a 30# pig
inject the shite out of it
Stuff it like you would a roast, optional but I like garlic
season generously with your favorite rub
butterfly the pig to lay flat and prevent from stalling
don't forget to score the skin
spritz with apple juice every few hours
Posted on 7/27/23 at 1:50 pm to Stadium Rat
Thanks, Rat. Appreciate the tips and advice. Really helpful.
Posted on 7/27/23 at 2:01 pm to Got Blaze
Hard to argue with this... I'm drooling 
Posted on 7/27/23 at 2:08 pm to MarsellusWallace
Inject, it’s easier than brining.
I use any bbq or Cajun rub, I have never done a salt and pepper pig.
Pick your seasoning and put it in a blender with apple juice. That’s your injection. Inject the hell out of it. I do not season the outside. The injection is your seasoning and you’re seasoning the meat directly by injecting. Also, I cut the pig out of the cheesecloth, inject, and put on the smoker or in the microwave (I’m not Cuban). I never inject ahead of time.
It works great for me. But like crawfish, there’s many ways and most are good.
I use any bbq or Cajun rub, I have never done a salt and pepper pig.
Pick your seasoning and put it in a blender with apple juice. That’s your injection. Inject the hell out of it. I do not season the outside. The injection is your seasoning and you’re seasoning the meat directly by injecting. Also, I cut the pig out of the cheesecloth, inject, and put on the smoker or in the microwave (I’m not Cuban). I never inject ahead of time.
It works great for me. But like crawfish, there’s many ways and most are good.
This post was edited on 7/27/23 at 2:11 pm
Posted on 7/27/23 at 2:24 pm to cgrand
quote:
Brine or not?
no
quote:
Inject or not?
personal preference, i dont
quote:
Should I use my traditional rib rub or just S&P?
salt & pepper
it should taste like pork, fat & salt
My now late father-in-law was a dyed in the wool true Cajun and he cooked many hogs at his house over the years. We'd go pick it up at "0 dark thirty" from the butcher shop, bring it back to his place and clean it up to get it ready to cook while the fire was building a nice bed of coals in his outdoor fireplace.
He'd never inject it or brine it. All he'd do was liberally season the outside of the pig with salt and black pepper. Then strap it to a rack and hang it in front of his large outdoor fireplace with a big drip pan under it to catch the rendering fat and have it hooked to a rotisserie motor that would SLOWLY spin the pig as it cooked.
Near the end of the cook cycle he'd have us pull the pig close to the fire--- skin side first and the heat of the coals would crackle the outer skin. Then spin the pig and get the inside of the hams skin to do the same.
That is pretty much exactly how they do it at the Cochon d' Lait Festival in Mansura, La. when they cook dozens of hogs over the Mother's Day weekend every year..
Posted on 7/27/23 at 3:58 pm to Stadium Rat
quote:
It only began to be called a Cajun Microwave by some in the 1980s.
It would have been damn hard for them to come up with that name before around 1950 when the Microwave Oven was invented. But the first home models, and general public knowledge of the tech, didn't even come around until the late 60's/early 70's. I specifically remember the first one I saw in a house in 1974. So, to your point, I like calling it a Cajun Microwave even if not historically accurate since, you know, there are no microwaves. I think the name comes from it being a magic box that Cajuns put raw food into and great food came out cooked.
Posted on 7/27/23 at 4:24 pm to jbgleason
The curmudgeons and downvoters on the food board suck and should move to the Poli board.
Posted on 7/27/23 at 4:36 pm to gumbo2176
quote:
have it hooked to a rotisserie motor that would SLOWLY spin the pig as it cooked
dem Baws from Manura don't F around when it comes to the CDL festival
coon arse improv
Posted on 7/27/23 at 5:18 pm to Got Blaze
quote:
dem Baws from Manura don't F around when it comes to the CDL festival
Yep, I've got my share of pics of hogs hanging there cooking away. They don't use rotisseries to spin the hogs, the guys come along with long poles and poke the hog to get it to turn 180 degrees to cook evenly.
The wife and I were up there this spring for the festival and enjoyed it. We stayed at the Hampton Inn right behind Juneau's Cajun Meats off La.1 and of course we had to have their graton, fried boudin balls and boudin sausage while there.
I came home with 2 hog heads to make hog's head cheese that I got from Durand's in Mansura near the post office.
Posted on 7/28/23 at 12:15 pm to jbgleason
quote:None of this points to a Cajun origin. It's not the Microwave part that's the problem - it's the Cajun part.
It would have been damn hard for them to come up with that name before around 1950 when the Microwave Oven was invented. But the first home models, and general public knowledge of the tech, didn't even come around until the late 60's/early 70's. I specifically remember the first one I saw in a house in 1974. So, to your point, I like calling it a Cajun Microwave even if not historically accurate since, you know, there are no microwaves. I think the name comes from it being a magic box that Cajuns put raw food into and great food came out cooked.
Posted on 7/28/23 at 1:23 pm to Stadium Rat
I played a gig at a pig roast thrown by two semi-famous chefs in Atlanta and they properly called it "China Box" and it was damn good. The eyeball is the best part, like a pork oyster. Put that on a cracker duuuuude.
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