Armed Polite Society
Main Forums => The Roundtable => Topic started by: RoadKingLarry on May 12, 2012, 12:43:47 AM
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Pulling an all nighter.
Celebrating my grand daughters 5th birthday and my daughters 29th tomorrow (5/12).
Gotta smoke some pig.
Wife wants to eat around 3:00pm.
Pig quarter weighs in at 17 lbs.
I didn't get it started till 9:30pm
Probably be closer to 5:00pm =D
(https://armedpolitesociety.com/proxy.php?request=http%3A%2F%2Fi23.photobucket.com%2Falbums%2Fb398%2FFLHRI-OK%2Fjuststarted.jpg&hash=7f21d64984587841acb9c7a0b0bc8eb5e6916260)
I'll post updates as the night goes on.
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I'll be there about 4:30. Coleslaw good with pig?
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I'll be there about 4:30. Coleslaw good with pig?
If it's Carolina style, Might need some more beer by then.
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I don't think that would hold up to the fire.
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This was at the 3 hour point.
I got a little careless and the temp spiked to about 350 for a little while but I don't think it hurt anything.
It's gotten dead still tonight, I'm used to dealing with a stiff breeze opposite the damper. With no wind I needed to shut it down a little more.
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The temp always seems to get away from me when I think I have it just right and then go out to mow for an hour or two.
jim
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I am cooking a whole pig in a cajun microwave next month. Much shorter cooking time than smoking, supposed to be as close to open pit cooking as you can get without the pit.
bob
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I am cooking a whole pig in a cajun microwave next month. Much shorter cooking time than smoking, supposed to be as close to open pit cooking as you can get without the pit.
bob
That's an unknown concept to me, for now. I'm gonna have to look into that.
I've been thinking about getting another feeder and having it processed at about 80# for cooking in the ground. but for now I'll stick with my smoker.
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8.5 hours. Ive been up and going for 25 hours now, starting to fade out a little.
Time to wrap it in foil and finish it in the oven and get a couple hours sleep.
After 8 hours it isn't going to take any more smoke anyway.
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I am cooking a whole pig in a cajun microwave next month. Much shorter cooking time than smoking, supposed to be as close to open pit cooking as you can get without the pit.
bob
'Splain please. Yes, I could look it up, but I'd rather hear your version.
And are you in S. Louisiana?
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This was at the 3 hour point.
I got a little careless and the temp spiked to about 350 for a little while but I don't think it hurt anything.
It's gotten dead still tonight, I'm used to dealing with a stiff breeze opposite the damper. With no wind I needed to shut it down a little more.
(https://armedpolitesociety.com/proxy.php?request=http%3A%2F%2Fi23.photobucket.com%2Falbums%2Fb398%2FFLHRI-OK%2F3hoursin.jpg&hash=5558d4b81fcc6cf4259d0b81d870c1f182375562)
At this point (and about midnight) I'd be tempted to move to an electric roaster at about 200 to 225 degrees for the rest of the night.
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All your rowdy friends are coming over tonight ...? =D
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At this point (and about midnight) I'd be tempted to move to an electric roaster at about 200 to 225 degrees for the rest of the night.
I do that with briskets, but I like to set it at about 180 until a couple hours before dinner when I kick it up to 225. I also like to pour a beer in with it so I get enough liquid to make sauce. Moose Drool seems to be the best for that.
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Throwing a brisket and pork butt in the smoker over Memorial Day weekend.
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I am cooking a whole pig in a cajun microwave next month. Much shorter cooking time than smoking, supposed to be as close to open pit cooking as you can get without the pit.
bob
What is a cajun microwave? A microwave with an outboard and a screen door?
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'Splain please. Yes, I could look it up, but I'd rather hear your version.
And are you in S. Louisiana?
What is a cajun microwave? A microwave with an outboard and a screen door?
A Cajun Microwave is a wooden box with a removable lid made of metal. The box can be any size you want to make it. It is lined with galvanized metal, has a rack inside it to place whatever you are cooking onto, and a couple of drain holes to drain off the fat.
You place your meat, could be ribs, chickens, turkeys, whole pig, part of the pig, you are only limited by your imagination, into the the box, place the lid in place and then put charcoal on top of it.
The heat radiates down into the box, cooking, and more importantly, crisping the pig during the last hour after you flip porky skin side up. You can do an 80 pound porker in about 4-6 hours. I like to put seasoned whole ears of corn wraped in foil with real butter into the box about an hour before the pig is done so it is done at the same time.
http://www.shoplatintouch.com/p9/How-to-Cook-in-a-Caja-China-An-Introduction-to-Caja-China-style-Cooking/articles.html
I am in Eastern WA, but I have flown over Louisiana a lot of times. ;)
bob
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That sounds pretty cool. Going to add it to the list of things to try when we have a yard again!
So I guess you're not a good source for live crawfish and gator meat. Damn.
Thanks for sharing anyway!
And Larry - how went the pig? Yummy? Got pictures?
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Here's another link:
http://www.crawfishguy.com/cajunmicrowave1.html
The metal directly in contact with the fire is probably not galvanized (zinc fumes are bad news)
(dang it, Brad got me)
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(zinc fumes are bad new)
They're not so great used, either.
Brad