- 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
re: Updated:Cajun MIcrowave-anyone familiar with this one?
Posted on 9/9/13 at 2:15 pm to CarRamrod
Posted on 9/9/13 at 2:15 pm to CarRamrod
yeah, they are very inefficient. Most heats goes up, a bit radiates down to the meat. Basically a conversation piece, that cooks very slowly. Nice on a cold day when you can cook, warm up by the fire, and get shitfaced. Kinda sucks in September when it is 100 degrees outside though.
2
Posted on 9/9/13 at 2:31 pm to Mung
quote:
yeah, they are very inefficient. Most heats goes up, a bit radiates down to the meat. Basically a conversation piece, that cooks very slowly. Nice on a cold day when you can cook, warm up by the fire, and get shitfaced. Kinda sucks in September when it is 100 degrees outside though.
You talking about this one in particular or in general?
Posted on 9/9/13 at 2:34 pm to Mung
I'd like to know which much more efficient method he uses to cook something as big as a pig.
The idea that "a little heat" radiates down is silly. I guess broiling is also very enneficient.
For the last time. A 40 lb. pig cooked with 20 lbs of charcoal in 3 hours seems pretty damn efficient.
The idea that "a little heat" radiates down is silly. I guess broiling is also very enneficient.
For the last time. A 40 lb. pig cooked with 20 lbs of charcoal in 3 hours seems pretty damn efficient.
This post was edited on 9/9/13 at 2:40 pm
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News