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Old 01-20-2009, 08:44 AM   #1
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We call that a Cajun microwave, Looks like a fine finish
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Old 01-20-2009, 09:39 AM   #2
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Looks great
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Old 01-20-2009, 10:58 AM   #3
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Smart thinning on quartering it up Senor Queeksdraw. I like the pig picker in the pink shirt best..slap slap

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Old 01-20-2009, 11:54 AM   #4
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We do that around here with our cajun microwave and make a all day event out of it. Lots of fun.
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Old 01-20-2009, 12:02 PM   #5
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Now I thought a cajun microwave was a box which had a heat proof lid and you build the fire on the lid and put the meat in the box. If not whut do a good cajun call that contraption? Thanks. Now I would take a wild guess the boy is following the directions of "How we cook pigs in Missippii." Which been available in cyberspace since Old Shep was still just a pup.

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Old 01-20-2009, 12:20 PM   #6
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Bigwheel there are sveral versions of the cajun microwave. We use tin on three side and the top and build a fire in the back of the box. Then we wire the pig on a piece of fence panel that is about 3-4 feet wide and about 4 foot tall. Then turn and flip the pig about every 30-45 minutes until done.
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Old 01-20-2009, 01:04 PM   #7
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Wonderful looking feast!
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Old 01-20-2009, 01:44 PM   #8
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Now you getting them skinned or scraped? Ok try it skin/meat side down the whole time sometime if you aint already. That should work.

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Quote:
Originally Posted by Tannehill Kid
Bigwheel there are sveral versions of the cajun microwave. We use tin on three side and the top and build a fire in the back of the box. Then we wire the pig on a piece of fence panel that is about 3-4 feet wide and about 4 foot tall. Then turn and flip the pig about every 30-45 minutes until done.
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Old 01-20-2009, 02:54 PM   #9
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anything over 200, it's a good idea to half or quarter em....
easy end up with tough meat otherwise....good job.
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Old 01-20-2009, 03:01 PM   #10
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Smart thinning as usual Cappy. Flopping them two hunred pounders around prob make a seasoned citizen run the risk of popping a deal requiring the application of Prep H.

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