In
this event we did a 50 lb. pig from Babineaux's Slaughterhouse in Breaux
Bridge, La. Head and feet cut off to fit the Cajun Microwave. First off I injected the subject with Cajun Injector - Creole Garlic. In my opinion you can use whatever you want. Seasoned it up with some Tony's and let it sit in an ice chest on ice for about six hours.
Lunch was the target completion and the estimated cook time was about six to eight hours. The target removal time was 10:00 AM so we could de-bone and carve it and have it ready to serve.
Luckily
our family friends were over for the weekend because I needed another
man's muscle (and wisdom). The pig was in the box at around midnight and the fire was lit.
It took about an hour to get the temperature up. I assume the coals had to get hot enough and the pig had to do the same thing. I tried to keep the box at about 350-375ºF
All the heat is generated by the fire on top.
Charcoal was added every couple of hours and about mid-way through the process we sifted the ashes out and threw more coal on it.
We also had high-heat gloves to deal with all of this.
The pig was never turned so as to let the skin be sort of a moisture holder.
We
did not open the box until 9:30AM to check it. Low and behold it was
done perfectly. The skin was crispy and all the meat was done to the
point that it was easily carved. The top side skin was very crispy and was delicious.
We came out with about 3 turkey roasting pans full of meat.
No matter how you do a pig you are going to have some of it over done a little to be able to get the bigger pieces cooked completely. Do not be tempted to look at the pig unless you pull the top off and put it right back on.