Countryhb
is Blowin Smoke!
- Joined
- Jun 11, 2007
- Location
- Huntington Beach, CA
Got an 80lb pig going in the La Caja China tomorrow morning. Last 2 times I've done them, I've used a cuban mojo sauce. This time I decided to go with my more standard comp injection and was going to use my standard pork rub.
Suddenly it dawns on me tonight that my rub is sugar-heavy and may not do as well under the higher heat of the Cajun Microwave (burnt sugar).
Anyone have any experience/input? Too late to pick up a commercial rub, so I'd have to improvise.
Suddenly it dawns on me tonight that my rub is sugar-heavy and may not do as well under the higher heat of the Cajun Microwave (burnt sugar).
Anyone have any experience/input? Too late to pick up a commercial rub, so I'd have to improvise.