Mr pigeon Posted August 29, 2014 Report Share Posted August 29, 2014 Hi folks, Soon we are having our pre season hog roast for our pheasant shoot. I was wondering if there is any tips on how to cook the perfect hog or any ideas on how to make it slightly different, sauces marinades anything really. Cheers! Quote Link to comment Share on other sites More sharing options...
fenboy Posted August 29, 2014 Report Share Posted August 29, 2014 Coat in a mixture of molasses and honey with a bit of olive oil, yum Quote Link to comment Share on other sites More sharing options...
aris Posted August 29, 2014 Report Share Posted August 29, 2014 Google 'cajun microwave'. Fantastic way to cook one, and if you are handy with DIY, you could make one yourself. Quote Link to comment Share on other sites More sharing options...
rich1985 Posted August 29, 2014 Report Share Posted August 29, 2014 I jus googled the Cajun microwave, looks interesting, has any1 used 1? I could only think of one thing not mentioned in the wed site I looked at, where does all the fat from the pig go? Cooking a whole pig would produce loads of fat how is this dealt with? Rich1985 Quote Link to comment Share on other sites More sharing options...
aris Posted August 29, 2014 Report Share Posted August 29, 2014 It drips down - the heat is all from the top. This chap makes uses them: http://www.cyderpigq4u.co.uk/ You can also contact him via facebook: https://www.facebook.com/Cyderpigq4u He hangs out on the BBBQS forums - http://bbbqs.com/Forum/ Quite a friendly and helpful chap - he was actually on Come Dine With Me on Channel 4 a couple of years ago. Quote Link to comment Share on other sites More sharing options...
rich1985 Posted August 29, 2014 Report Share Posted August 29, 2014 Drips down to where? I see the heat is from the top and the pig sits in a tray in the bottom, what when that tray is full? Quote Link to comment Share on other sites More sharing options...
aris Posted August 29, 2014 Report Share Posted August 29, 2014 The pig is usually on a grille near the bottom and there is a drip tray below that or some commercial units have a drain at the bottom. I found this http://cajunmicrowaveplans.com Quote Link to comment Share on other sites More sharing options...
Rexcernui Posted August 29, 2014 Report Share Posted August 29, 2014 Scald the skin first with boiling water. It will crisp up the skin nicely. Also just salt the skin as sugars will burn. after cooking use a sweetened white wine vinegar soak. Will be fantastic. Good luck Quote Link to comment Share on other sites More sharing options...
mark@mbb Posted August 30, 2014 Report Share Posted August 30, 2014 When we cook ours we pick the pig from jacksons they have already singed the hairs or shaved the pig and mount it on a spit for 5 hours we combine it with a company BBQ a clay pigeon shoot then later on a good drink into the early hours Quote Link to comment Share on other sites More sharing options...
rich1985 Posted August 30, 2014 Report Share Posted August 30, 2014 Could I make a cajun microwave out of brick? Quote Link to comment Share on other sites More sharing options...
aris Posted August 30, 2014 Report Share Posted August 30, 2014 (edited) Could I make a cajun microwave out of brick? Check out the Facebook link I posted above - there is a pic of one is whitch could be done in brick there. Edited August 30, 2014 by aris Quote Link to comment Share on other sites More sharing options...
rich1985 Posted August 30, 2014 Report Share Posted August 30, 2014 I'm going to make 1. Can get hold of hog no problem, next summers family do sorted!! Quote Link to comment Share on other sites More sharing options...
aris Posted August 30, 2014 Report Share Posted August 30, 2014 I'm going to make 1. Can get hold of hog no problem, next summers family do sorted!! Please post pics of the experience. The other option is the hole-in-the-ground method. Lots of vids on YouTube. Quote Link to comment Share on other sites More sharing options...
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