Cajun Microwave  Instructions  Part 2:     TheCajunStore.com

These instructions are for the microwave we sell.

a)      I use heavy duty wide aluminum foil UNDER the inside grid to capture grease / block heat.

b)      I use heavy duty wide aluminum foil UNDER the microwave to keep pavement clean

c)       Using a 12 in thermometer, I cook at 275 – 300 degrees…if using a shorter thermometer I would be closer to the 265-285 mark, the wood (if you have drilled a hole for your thermometer) seems to absorb the heat and not give a true reading. With a 3” or 5” thermometer, THE INSIDE TEMP MAY BE GREATER THAN THE ACTUAL READ. If too hot, you may smell the wood some...time to reduce heat.

d)      Personally, I buy the pig dressed and butterflyed

e)      Then I score the skin and inject MOJO (Spanish Marinade) thru the scored skin onto the meat

f)       I then sprinkle some sort of Cajun seasoning on the skin..not as heavy as I would for a Fried Turkey..somewhat limited.

g)      I then turn it over and add MOJO (wet really well) onto the skin and let it marinade for about 8 hours

h)      Then I add  NARANJA AGRIA Juice (bitter sweet orange) and allow it to sit another 8 hours or so.

I use a large plastic storage container with a lid I bought from WalMart ($ 10), as I may not be able to fit it in my refrigerator.. keep it cold as you would in the refrigerator, do not use ice directly on the pig as the water will dilute the seasoning.

i)        When ready, I place my pig skin down, close the microwave and start the fire..I use EASY LIGHT Charcoal..DO NOT USE starter fluid, as you may damage the wood. After a small “mountain” of coal has started well, I spread the coals. This first full bed should last for about 3 hours. It normally takes me “ 2 ” large bags of charcoal (15-20 lbs ea)..one per batch.

j)        Then I scoop the good coals onto a metal bucket and set them aside while I rake the ashes to throw away..CAREFULLY, do not start a fire in the trash.

k)      I then repeat STEP “1” with the coals, after flipping the pig….and adding the “good” coals which I scooped from the previous fire.  A good pair of thick gloves works well. I continue cooking for about another 3 hours or until the inside temp in a THICK meat portion reaches around 170 degrees. Time to take out, chop, enjoy.

IMPORTANT: Make sure to keep track of the temp, the microwave is wood and you do not want to burn IT, or the meat. If you need to lower the temp some, just lift the top and slide forward to create an inch gap or so (or as needed) that small space will usually get it to the temp you want. Adjust gap as needed. Avoid lifting the top up altogether as much as possible.

After finished, wipe everything down really well, you may wash lightly with a mild soap solution.

The metal bed for the coals, will rust if you allow water to sit on it, so dry well and grease really lightly as you would a black pot.