Cajun Microwave first cook

[Whodat985]

I will say this your marinade seasoning and sauce game better be on point. First off injected with Zatarains Cajun butter seasoned with Oakridge secret weapon an my home made sweet bbq sauce. Started with a a-maz-n tube but it got chocked out today unlike yesterday. Who knows. She ran steady all day at 250 pulled the butt off when it reached 163 warped in foil an basted with butter an bbq sauce. Pulled out when internal temp reached 203 an rested for 1.5 hours.

Finger food was green onion stuffed mushrooms an alligator sausage. Over all it was ok I prefer smoked butts.

 

[SmokeRingsMatter]

Nice butt. Butt, something about red hot coals and a wooden frame makes me uneasy.

 

[Whodat985]

Nice butt. Butt, something about red hot coals and a wooden frame makes me uneasy.

Just the casing of the cooker is wood the whole this is metal

 

[thirdeye]

Nice. Love to have one, but the wind is a big factor in my backyard. A caterer uses the China boxes and they do an okay job.... for them the show is better than the bite.

 

[Whodat985]

Nice. Love to have one, but the wind is a big factor in my backyard. A caterer uses the China boxes and they do an okay job.... for them the show is better than the bite.

Don’t get me wrong it was very good you just better have the right marinade seasoning an sauce.

 

[Greygoose]

I’d eat it !!!

 

[cowgirl]

Me too! :grin:

 

[thirdeye]

Don’t get me wrong it was very good you just better have the right marinade seasoning an sauce.

Don't read this the wrong way either, but I prefer a goat or lamb. Maybe it's the fact there is no skin, or just the light body weight, or the unique flavor.... and the fact they are easier to cook. But something like this in your buddies back yard, with all your amigos is hard to beat.

 

[Happy Hapgood]

Looks Great Who!

 

[Shiz-Nit]

Nice

 

[Whodat985]

Don't read this the wrong way either, but I prefer a goat or lamb. Maybe it's the fact there is no skin, or just the light body weight, or the unique flavor.... and the fact they are easier to cook. But something like this in your buddies back yard, with all your amigos is hard to beat.

My plan is to set up a rotisserie over the coals. Now I won’t be able to do anything as big as y’all can being my cooker is way smaller.

 

[rovster]

Next time try it like we do here in South Florida, Cuban style with Mojo! Inject with Mojo and rub with SP and Adobo. Nothing like a good roasted port with lots of garlic and citrus. I usually reserve some of the juices and make a finishing homemade mojo which is saute onions and garlic, oregano, parsley, pork juices and lime. Pour it all over the meat and serve with rice and beans maybe some plantains or fried yuca. Sorry, couldn't resist!