OK...So it's not a Bandera

[tigger]

www.lacajachina.com Found this while looking for something else, kinda like when I walk through the hardware store.

[ricksegers]

There is another version out there called the Cajun Microwave. The only problem I see is no way to get smoke flavor. Maybe I'm not seeing it right. I guess you could use (SHUTTER) liquid smoke.

Rick

[brdbbq]

The sin word

[chad]

It cooks real well but is more for Cuban style pork and kalua pig - smoke is not the issue in these styles of cooking - the moist tender meat with seasoning is what these cooks are after. It's not intended to be a smoker :D

[midnight]

I can't tell who that one is made by, but there is a company that sells one like it for doing whole hogs called " Pig in a Box". You buy the box and it is lined with thin metal, the lid is a large piece of metal. You build a fire or place coals on the lid and it cooks the pig inside ( Just a like a big dutch oven.) Little or no smoke gets to the meat. Not what I would call "real Q".

[chad]

Nope but it sure does cook great pig and chicken. Down here the meat is marinated in Mojo and then cooked in these ovens -- good eating!!

[Bigdog]

Nope but it sure does cook great pig and chicken. Down here the meat is marinated in Mojo and then cooked in these ovens -- good eating!!

Dave,

So you got to get your Mojo working?

Bigdog

[brdbbq]

Thought Mojo was something you drank before opening a can of whoop ass. Care to explain ?

[chad]

That can certainly happen. Whoop ass comes after eating and plenty of cubra libre!

Mojo is a marinade with lots of seasoning, bitter orange and maybe some grapefruit juice, that helps tenderize as well as season the food.

Good eats!!

[Bigdog]

How about your Mojo recipe?

[brdbbq]

I wanted to ask myself but didn't want stress Chad out with the cold front and all. Might have to go from sandals to shoes, sure the socks are already on. :D

[chad]

Yeah, it's sad. I actually wore socks at the house last night. 40's is cold!! :D

Today's ok - high in the high 60's -- tomorrow may suck with some rain the afternoon.

I usually buy Badia brand mojo. Let me look around though, I know I've seen a recipe.


Here's one:

Mojo With Oil

3 heads garlic
2 teaspoons salt
1 teaspoon black peppercorns
1 and 1/2 cups sour orange juice
(In a pinch, use two parts orange to one part lemon and one part lime)
1 cup minced onion
2 teaspoons oregano
1 cup Spanish olive oil
Mash garlic, salt, and peppercorns into a paste, using a mortar and pestle. Stir in sour orange juice, onion, and oregano. Let sit at room temperature for 30 minutes or longer.
In a saucepan, heat olive oil to medium hot (approximately 180 degrees F) and remove from heat. Whisk in the garlic-orange juice mixture (prepared above) until well blended.

[chad]

Here's anothe mojo recipe and this one has a little more kick -- think it's a Bobby Flay recipe.


Orange-Habanero Mojo:

1/4 cup fresh lime juice
3 cups freshly squeezed orange juice
1/4 cup sour orange juice (optional)
1/2 small red onion, finely chopped
4 cloves garlic, finely chopped
1/2 habanero chile, finely chopped
1 teaspoon whole cumin seed
Salt and freshly ground pepper
In a saucepan, combine citrus juices, onion, garlic, habanero, and cumin. Cook over medium heat until reduced by 1/2 and season with salt and pepper, to taste. Strain.

The sour orange is traditional and really does add to the flavor -- a lot of mojo recipes around here have grapefruit juice, too.

[Mike(Mi)]

If you don't have a Pig or Mojo fixins around, you can always just throw ice in it and use it as a cool backyard cooler.

[Bigdog]

Thanks for the recipes Dave. Is that kind of Mojo pronounced Mo-Hoe?

[chad]

Yes, it is!! :D

I may just have to use some as my Trading Post item this go around -- maybe, maybe not! Badia has a gift pack with seasoning, mojo, and something else -- we'll see. :mrgreen:

[hobo_pie]

It's interesting... just yesterday there was an article in the NY Times food section that praised the virtues of this little cooker...said the product was a kin to 'pig candy' .. now to me, that's pretty high praise...the author said he paid about $300 including shipping for his and he was in NJ, I think. Said a whole 70lb hog was done in just over 5 hrs.

Sounds interesting to me guys.. we don't aways need smoke... do we?

Ray

[Mark]

It's interesting... just yesterday there was an article in the NY Times food section that praised the virtues of this little cooker...said the product was a kin to 'pig candy' .. now to me, that's pretty high praise...the author said he paid about $300 including shipping for his and he was in NJ, I think. Said a whole 70lb hog was done in just over 5 hrs.

Sounds interesting to me guys.. we don't aways need smoke... do we?

RayOf course not. I kinda like to avoid boiled-only meat though. Basically, this method seems to be a more efficient way of underground (luau) pit roasting. And personally, while doing a whole pig that way is good (did I mention my wife's side of the family is from the islands), guess I just prefer smoking most of the time.