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Cajun microwave/box ideas
Posted on 7/31/15 at 10:17 am
Posted on 7/31/15 at 10:17 am
Was given this lil' box Cajun microwave type thing. Anybody ever use this set up, or seen it in action?
It's not big enough for a pig, and I can't think of how it's gonna impart much flav.
TIA for any suggestions.
DFL box:
It's not big enough for a pig, and I can't think of how it's gonna impart much flav.
TIA for any suggestions.
DFL box:
Posted on 7/31/15 at 10:21 am to BRgetthenet
We had pretty much that exact setup at an old hunting camp I was in. They work great, but it's just an oven. Meaning there is not any flavor impartation going to be going on from the fire. It's cool to stand around though on a cold winter day and cooks like a sumbitch..
Posted on 7/31/15 at 10:23 am to LSUballs
Ok. That's what I figured.
There's a rack on the bottom, but I figured I'd need some other kind of rack, to go on that rack, so it could be closer to the heat.
What'd ya make in it?
There's a rack on the bottom, but I figured I'd need some other kind of rack, to go on that rack, so it could be closer to the heat.
What'd ya make in it?
Posted on 7/31/15 at 10:28 am to LSUballs
Yea, it's all about just standing around it and drinking beer. I haven't used our in a few years, ever since my old man and I put this contraption together we've been roasting chicken (picture) and hogs off the patio when I'm back home.
Posted on 7/31/15 at 10:29 am to BRgetthenet
Use it in conjunction with an Amazin Smoke Tube and you'll get a light smoke flavor. My buddy has one that he uses in that manor.
Chicken thighs, pork roast, pork loin and tendeloin, brisket, salmon...... He did have to make a small hole in order for the smoker to stay lit.
Chicken thighs, pork roast, pork loin and tendeloin, brisket, salmon...... He did have to make a small hole in order for the smoker to stay lit.
Posted on 7/31/15 at 10:29 am to BRgetthenet
quote:
There's a rack on the bottom, but I figured I'd need some other kind of rack, to go on that rack, so it could be closer to the heat.
Nah, that box should get hot as shite. Shouldn't need to elevate it I wouldn't think. I would stick a foil pan with a little water under whatever meat you have on though. It will give off a little steam and help catch the fat that drips down so you don't have a bigass mess. in the bottom.
quote:
What'd ya make in it?
Pigs. Little football sized baby wild pigs.
Posted on 7/31/15 at 10:35 am to TigerHam85
That's a neat contraption.
Posted on 7/31/15 at 10:35 am to LSUballs
quote:
football sized baby pigs
I like it.
Posted on 7/31/15 at 10:35 am to CHEDBALLZ
quote:
Use it in conjunction with an Amazin Smoke Tube and you'll get a light smoke flavor. My buddy has one that he uses in that manor.
Chicken thighs, pork roast, pork loin and tendeloin, brisket, salmon...... He did have to make a small hole in order for the smoker to stay lit.
The problem here is that you have to let the smoke out and opening the lid of a cajun microwave often is bad bidness. It doesn't allow for fresh air to aerate through the box. Your smoke turns stale.
Posted on 7/31/15 at 10:38 am to LSUballs
quote:
We had pretty much that exact setup at an old hunting camp I was in. They work great, but it's just an oven
Yeah it's just an outdoor oven. Perfect for a camp and sitting around a fire drinking beer thinking about the piglet inside, or in your case, the shoulder and the ribs.
Posted on 7/31/15 at 10:39 am to BRgetthenet
put a butt or a whole ribeye in there
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