Turducken
not enough for your gathering? Take it to another level with the Fowl de Cochon
- a.k.a the Pig Turducken! A boneless pig stuffed with a Turducken (Boneless,
Turkey, Duck, Chicken and Cajun Sausage) and loads of our famous Cornbread
Dressing. Averages 50-60 lbs and feeds approximately 75 people. The dimensions of
the Fowl de Cochon measure approximately 36" in length and 12"
around. This is larger than conventional home ovens.
Cooking a Pig
Supplies:
1. Pig
2. 6-8 bags of Lump charcoal(Lump works best because it
does not produce as much ash as briquettes)
3. 1 Cajun Microwave made in Breaux Bridge Louisiana
4. Several knives(Carving knives and something that will
cut the legs off if pig won’t fit in the box)
5. Saw horses
6. Oven mittens that go all the way to your elbows( two
pairs)
7. Yourself plus two helpers(preferably people from South
Louisiana)
a.
If they are
Alabama Fans(Gabe) they really won’t be good for much except getting your
beer??
8. Iron yard rake
Directions:
1.
Lite a fire with
approx two large bags of Lump charcoal on the lid of the Cajun Microwave.
a.
Do this first so
that when you have the pig secured the box is nice and hot already
2.
Secure the pig in
the “Pig Flipper”
a.
Put the Pig into
the Flipper with the ribs pointing down
b.
Put the removable
rods across the pigs back. You might
need to use a coat hanger to secure the removable rods
c.
Make sure there
is plenty of tension across the pigs back because as he shrinks you want him to
remain pinned down
3.
Remove the lid
from the Microwave and place on Saw horses
4.
Drop the pig into
the Microwave with the ribs pointing up!!!
a.
Always cook the
pig ribs up initially. It’s very hard to
burn the pig cooking it through the ribs
5.
Cook pig for
approx 4 hours with the ribs up
a.
Every hour or so
take a look to make sure its not burning.
If you have a spot that is getting too dark, place a piece of foil over
that area.
b.
Don’t completely
remove the lid whenever you want to check for burning because you will lose too
much heat( If you’re lookin u aint
cookin!!!!)
c.
Let someone hold
up one side while you look inside for “hot spots’ on the pig. You made need a flashlight?
6.
Remove the lid
and place it on the saw horses
7.
Pull out the pig
and set it on a flat surface with Ribs pointing down!!(Don’t put it on the
ground unless you want to eat the dirt that will stick to it)
8.
Put the lid back
on the microwave so that you don’t lose too much heat
9.
Remove the
“removable rods that run across the pigs back
10.
Using a sharp
razor knife slice the pigs back skin in a checker board pattern(1-2 inch
squares)
11.
Season the back
heavily using the World Famous Cajun Specialty Seasoning
12.
Remove the lid
and place it back on the saw horses
13.
Drop the pig into
the microwave with ribs pointing down
14.
Put the lid back
on the microwave
15.
Cook the pig back
up for 1 – 2 hours
a.
Check the pig
approx every 30 minutes for burning
b.
You want the skin
to medium to dark brown and bubbling.
16.
When the pig is
ready to carve:
a.
You can use the
two long removable rods to suspend the pig flipper over the box
b.
This will allow
you to carve the pig and have everything fall down into the box
*****Always
remember to remove the thermometer before you move the pig flipper*****
*****I
use the rake if I feel like too much ash is building up and I can get the temp
up. Pull all of your coals to one side
and shovel the remaining ash onto the ground.
Spread the hot coals evenly over the lid*****