- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
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 1:36 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 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
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News