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Whole pig cooking tips
Posted on 11/4/19 at 6:27 pm
Posted on 11/4/19 at 6:27 pm
Cooking a 30 pounder Saturday for the game in a Cajun microwave. Any tips besides keeping an eye on it and not cooking too fast and burning?
3
Posted on 11/4/19 at 6:33 pm to doubleh
All I know is what I've seen others do. It appears that drinking lots of beer is clutch.
This post was edited on 11/4/19 at 6:51 pm
Posted on 11/4/19 at 6:40 pm to doubleh
Wild pig or farm raised? We did a wild hog and it was like eating leather. Seasoned the shite out that thing still tough
Posted on 11/4/19 at 7:40 pm to Dale Doubak
Farm raised. Only thing I’m worried about is burning and or ruining it.
Posted on 11/4/19 at 7:52 pm to doubleh
Cook on its back so the cavity holds the moisture. The BBQ competition guys put cold slabs of bacon over the loins after a little while to keep them from overcooking. Score the skin all over so it renders and gets crispy. Inject it full of Cajun garlic butter. Pounds of it.
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