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La Caja China Guidebook

Tips and tricks for getting the most from

your Magic Box!

Published by:

Elk Mountain Books PO Box 21

Wilsonville, Oregon 97070 perry@perryperkinsbooks.com

All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system without written permission from the author, except for the inclusion of brief quotations in a review.

La Caja China Cooking La Caja China World La Caja China Party!

Copyright © 2011-2016 by Perry P. Perkins

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Author's Note La Caja China is not a good or a service – It’s an experience.

It’s a culture. It’s about the age-old mainstays of good food,

good friends, and good times.

It’s rugged but romantic.

Requiring butchering, braising, brining and handling.

It’s charcoal and chatter.

As the food cooks, the aromas become as enticing as the

spectacle itself. It becomes not just a conversation piece, but a

conversation starter.

Here are some of my most popular “how to” ideas and work-

arounds that I’ve come up with in nearly four-years of frequent

cooking with La Caja China…

La Caja China, Caja Asadora, Cajun Microwave, whatever you

call it, if you’re looking for great recipes for cooking on your

“magic box”, check out my cookbooks La Caja China Cooking,

La Caja China World, and La Caja China Party, all available in

paperback and Kindle eBook on Amazon.com at:

www.perryperkinsbooks.com

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ASSEMBLY TIPS Wingnuts - When assembling your new La Caja China, just

barely finger tighten the wingnuts when inserting the bolts, this

will make it much easier to line up all of the remaining bolt

holes.

Once ALL bolts are in place, begin to tighten the wing nuts. For

a completely flush, liquids-tight seal, plan to go all the way

around the box at least three times, retightening, as previous

bolts can (and will) loosen up, as other bolts are tightened and

pressure points change.

This is a step that's often missed, and can help to prevent

"dripping" during the roasting process.

Rubber Mallet – A rubber mallet is my universal tool for

assembling my La Caja Chinas.

It’s great for flattening tweaked metal, pounding bolts through

not-quite-drilled-out bolt holes, and smacking corners to line up

holes. In fact, this and a socket set are you really need.

PREPARATION TIPS

Finding whole pigs - The two places I’ve found in my area are

the Japanese grocery store (I use one called Uwajimaya), and a

restaurant supply stores like Cash & Carry or Restaurant Depot.

Also, check with your local grocery store’s butcher (Safeway,

Albertsons, etc), as sometimes they have access, or at least leads.

The restaurant supply is going to be, by far, your best deal. If

you can’t find one in a local online search, talk to the owners of

a (non-chain) restaurant or coffee shop in your area, they should

know.

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How much pig do I need to serve X number of people?

If live-weight equals 100 lbs, then your dressed weight (72%)

should equal around 72lbs. This will provide an eatable yield of

50-52 lbs.

I base my calculations on “dressed weight” because that’s how I

always buy my pigs.

Remember, this is a generalization; pigs (like people) can carry

widely different ratios of muscle, bone, and fat.

So, now you know how much porktastic meat you’ll end up

with, but…how much are people going to eat?

I plan 1/2lb per person, edible yield, for “mixed groups” (Men,

women, and children), or potlucks with lots of side dishes.

So… 52lbs eatable yield / .5 = 100 servings (rounded down.) I

know that sounds like a lot, but it’s worked out almost exactly to

that figure with the last half-dozen pigs I’ve roasted.

This is likely because for every mom who nibbles on a 1/4lb

slice of pig, there’s a teen-age boy scoffing down three times as

much!

I plan 3/4lb per person, dressed weight, if it’s mostly men, or if

I’m just serving pulled pork sandwiches as the meal.

This equates to about 70 servings from a 52lb pig. When in

doubt, fall back on “One pound raw weight per person.”

You’ll never run out.

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The Mac-Daddy injector is my personal favorite.

Brining & Injecting

Brine, because of the salt content, will give greater flavor than a

marinade, the salts open the proteins in the meat and they absorb

more moisture, so brined meat will be juicier after cooking (and

more forgiving to over-cooking!)

Personally, I think that pork benefits best from both marinating

AND brining.

Think of it as two separate techniques, the injection moistens and

flavors the deep muscle tissue, while the marinade adds flavor to

the exterior of the meat, and to the skin.

For a whole pig, I’ll typically do a “dry marinade” i.e: a thick

spice paste, or a dry rub.

Meats that improve with a good brine:

Chicken & turkey (whole or cut)

Rabbit (or any non-red game meat)

Pork (especially boneless picnic ribs)

Smoked Salmon/Fish

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Fatty meats like beef and lamb are generally not improved by

brining.

My basic brine = 1 cup coarse Kosher or sea salt + 1 cup sugar

(white or brown) + 1 gallon purified water.

Bring water to a high simmer, add salt and sugar to dissolve, and

allow to cool to room temp before adding the meat.

You can increase or decrease the amount of brine, as long as you

have enough to completely submerse the meat, by modifying the

brine ingredients in these proportions.

My favorite injection is Cuban Mojo (moe-hoe), that I learned

from my friend Roberto at La Caja China…

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Traditional Cuban Mojo Recipe by Roberto Guerra

This classic Cuban seasoning sauce makes a flavorful marinade

for meats and poultry. Traditionally this is made with sour

oranges, cumin, lots of garlic.

With larger cuts (pork shoulder, or whole pig & lamb) it can be

injected into the meat 12-24 hours before cooking.

1 C sour orange juice

1 Tbs oregano

1 Tbs bay leaves

1 garlic bulb

1 tsp cumin

3 tsp salt

4 oz of water

Peel and mash the garlic cloves. Mix all the ingredients and let it

sit for a minimum of one hour.

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Blend all ingredients and let it sit for a minimum of one hour,

strain and inject, or place meat in a cooler and pour marinade to

cover overnight. You can replace the sour orange juice with the

following mix: 6 oz. orange juice, 2 oz. lemon juice.

I use this recipe for my all-time favorite appetizer as well, Mojo

Shrimp Skewers. Mojo is also a traditional dipping sauce for

Cuban Tostones (twice-fried plantain round) – which are

freakin’ awesome. That recipe is included in my cookbook, La

Caja China World.

To make this mojo into a marinade, add the above recipe to 1 ½

gallons of water, and 13 oz. of table salt.

How to inject:

Put your pork shoulder in a pan or baking dish, fill your syringe,

and inject in 4-6 spots. Pick a spot, stick the needle deep into the

meat, and slowly depress the plunger while pulling the needle

out, this allows the meat to close behind the needle.

Refill and repeat 4 times in various spots, until you’ve used 1/2

of the injection. The pork won’t hold all of the solution, so it’s

okay for some of it to run out.

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Flip the shoulder and repeat, then set the butt aside. Repeat the

process with the second pork butt. After injecting, sprinkle the

rub generously on all sides, and “rub” it in to help it stick to the

meat. Cover meat and refrigerate 24 hours, allowing to come to

room temp before cooking.

Oversized Pigs – La Caja China Model #1, and La Caja

China Semi Pro are designed to roast pigs weighing up to 100

pounds. The Model #2 designed to roast pigs weighing up to 70-

80 pounds. You can roast larger pigs (I’ve done up to 130 in the

Semi Pro model) by removing the head and lower portions of the

legs. Keep in mind, however, that you’ll be dealing with thicker

shoulders and hams than the cooking instructions are intended

for, and so will need to cook the pig longer.

This is a situation where you MUST use a probe thermometer, as

you can not estimate the cooking based on time or charcoal

volume.

If plan to use big igs on a regular basis, consider picking up the

new La Caja China Model #4 200 lb pig roaster:

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Temp of the pig at start time. This is the #1 issue I’ve

found with delayed cook times. You want the pig to be as close

to room temp as you’re comfortable with. The colder the pig, the

more heat it sucks out of the box, and the longer it takes for the

internal temp of the box to reach its “sweet spot.” One of my

first pigs still had ice crystals in the meat when I loaded it in the

box…it took 10 hours to bring to 185.

Using a Charcoal Chimney –

I like the Weber RapidFire Charcoal Chimney Starter – Constructed of durable aluminized steel, this extra-large capacity

starter is worth its weight in gold.

This is the one item I use EVERY

TIME that I bbq or grill. A must

for adding the correct amount of

coals to La Caja China, as it holds

exactly 5.5lbs of coals.

Start with as much coal as the

instructions say!

I’ve used 10lbs instead of 15, and

the box just won’t come to

cooking temp. It’s really a very scientific design, and the

instructions have to be followed pretty closely.

COOKING TIPS

In The Box

Tin Foil: foil can be your best friend, or it can be a party-

killer. Slow roasted meat has to hit a “sweet spot” temperature-

wise, where it plateaus for anywhere from an hour or more,

before it jumps up the finished temperature you’re looking for.

That plateau is the window where the meat nearest the bone is

cooking, and the collagen (hard fat) is chemically changing into

the gelatin (soft fat) that creates tender, succulent meat.

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Foil reflects back a LOT of heat, and, if done too soon, or too

tightly, can keep the pig from cooking through that plateau (or,

at least, taking a LOOOONG time to do so.) My new policy is to

add foil only after the first couple of hours, and if I start to smell

burning meat (don’t panic, it takes a while to do any real

damage). Then, just pull 2 long sheets of foil down the whole

length of the pig, laid on top without wrapping it around the pig.

Also, make sure to cover ONLY the pig, and leave as much gap

as possible on the ends and sides to allow the heat to circulate.

Leave it on there until you flip the pig.

Peeking. Lifting the lid from the box effectively removes all

the cooking heat, and it takes a LONG time to build back up, as

your pig is cooling at the same time.

Use a remote probe thermometer, and (personal opinion) a

metal dust pan and scoop to remove the ashes, instead of

removing the lid.

NEVER lift the lid until your pig has reached “flipping

temp”…which is your finished temperature, depending on what

meat-consistency you’re shooting for.

Ambient temperature/wind chill. Keep the Caja out

of the wind as much as possible. Set up on the “lee side” of the

house or garage, or throw together a couple of sheets of plywood

(at a safe distance) to block the wind. Cooking in extremely cold

weather is just going to take longer, it can’t be helped, so plan

ahead for it.

Ash build-up. Ashes are an extremely effective insulator.

Even a 1/2 inch layer, between your coals and the pan, can cut

the amount of heat going into the box drastically. La Caja

China’s Whole Pig Worksheet calls for removing ashes roughly

every three hours, by lifting the lid and dumping.

This is a catch-22, in that you need to get rid of the ashes, but

you want to avoid removing the ash pan, if at all possible.

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I do this by lifting the coal grate and turning it sideways across

one end of the ash pan, then I use a large metal dust pan (square

edge) and scoop out as much ash as possible.

Then I slide the coal grate to the other end, and remove the rest

of the ashes the same way.

Amount of charcoal used (especially at the start).

Roberto did a lot of research and testing in coming up with the

charcoal-to-cooktime ratios, and they should be adhered to

exactly.

La Caja China needs to hit a certain “critical mass” temp-wise to

get the cooking going. I know that Roberto did dozens (if not

hundreds) of experiments to get the right combination of initial #

of coals, to added coals, to finished cooking time. It’s really a

science!

For best results, use Kingsford brand charcoal, not lump, or an

off brand (is it really worth risking that $200 pig, to save $10 on

charcoal?) and add the exact proportions listed on the box. I’ve

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cooked any number of perfect pigs, simply following those

instructions.

Hot Weather Cooking - If you’re in the middle of a

prolonged hot spell, remember that grasses, shrubs, and other

combustibles are going to be drier that usual and present a

greater fire hazard.

Keep an even greater safety zone around your La Caja China

than normal, and be aware of any fire restrictions in your area.

Cold Weather Cooking - Make sure you start out with

every ounce of the recommended coal weight, to ensure that the

box reaches it’s “honey spot” for you.

Keeping the box protected from the wind is key. In cold weather

the LCC Wind Deflector is an absolute necessity.

I often start mine in the driveway, and once the fire had gone

out, roll it into my garage (keeping the door open, and the box a

safe distance from any flammables, of course.)

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Also, shave 10 minutes of each “add coals” cycle; this has

helped me in the past.

Lastly, if you’re concerned about the outside temps effecting

cooking time, you MUST bring the pig to room temp (or as close

as possible) before it goes in the box. IMO this is, by far, the #1

reason for delayed cooking times, and undercooked meat.

Lump Charcoal - I seldom use lump coal, as it has an

unpredictable burn time and heat output.

That said, I’ve read reports of other who use it with great

success. I’ve also seen folks use scrap blocks of 2x4 lumber.

As long as you’re not grilling over these, pretty much anything

combustible should work to heat the box. Personally, I’m going

to stick with Kingsford, as I know what to expect from it.

Smoking in La Caja China – There are a number of

methods to add smoke to meats in La Caja China.

My preferred method is to use pellets (oak and pecan for beef,

apple and mesquite for pork) in an A-MAZE-N smoker box.

Literally, if you can open a bag of pellets, and light a propane

torch…you have mastered all of the skills required to use the A-

MAZE-N smoker.

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Make sure you remove one of the end (short) rails to you get

airflow, otherwise the trapped smoke will liquefy and create a

nasty goo.

This may increase cooking time very slightly, but not more than

maybe 15-20 minutes.

You see my video, here:

A-MAZE-N-PELLET-SMOKER

Probe Thermometers

The biggest favor you can do yourself is to pick up a probe

thermometer. The ability to check the meat temp, without

opening the box, is VITAL. I like to cook my pork shoulders to

an internal temp of 195 for pulling or shredding.

I use the Polder Model 307, and it’s chugged along perfectly for

me for many years.

Then I wrap it in heavy foil, wrap THAT in a towel, and let the

whole think rest in a dry cooler for at least an hour, before

shredding. This technique, especially when used with a beef

brisket, is often referred to as the “Texas Crutch.”

NOTE: Be sure to run the wire UNDER the metal rail

(easiest at the corners), so it doesn’t come in direct contact

with the lid, which is MUCH hotter than the interior.

I often use a dual-probe thermometer as well, and just stick the

second probe through a raw potato and set it (flat side down) on

the rack next to, but not touching, the meat.

This allows me to track the internal temperature of the box, as

well as that of the meat.

“Next Level” Brisket

In an inspired moment, I sliced the onions into 1/2 inch rounds

and covered the bottom of a full steam pan with them.

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Next I added a half-dozen whole garlic cloves (peeled), and

finally, placed my smoked brisket on top of it all to finish in the

oven for four hours.

When the brisket was done, and rested, I moved it to the cutting

board and there, beneath that beautiful piece of meat, was a layer

of smoky, beefy caramelized onions and roasted garlic, soaking

in a bath of brisket broth.

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Resting the Pig

Once the pig has reached serving temp, and the skin has been

crisped to your liking, make sure to rest in 30-45 minutes (even

an hour would be fine) outside the box, tented in foil. This

allows it to reabsorb the juices, insuring a tender juicy pig.

Don’t worry about the meat cooling too much…after an hour

it’s still almost too hot to handle bare handed.

Achieving “Pulled” Pork

I usually take the pig up to about 195f, as the temp will continue

to rise for some time, out of the box. Plan on flipping a 70-80lb

pig at between 4.5 – 5 hours, then add 30 minutes to crisp the

skin and remove to table, and lastly 45 minutes to rest before

carving. About 6:15 total.

Remember to add about 30 minutes from the time you start the

coals to the time you spread them. Spreading the coals is when

your actual cook time starts.

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COOKING TIPS On The Grill

Okay, so roasting a whole pig or lamb is pretty awesome,

especially when using La Caja China makes it so easy to do, but

sometimes you just want to throw something on the grill, right?

So what do you do when you just want to “throw something on”

for 50-100 hungry teenagers?

Sure, there’s plenty of room on La Caja China’s grills to cook

for a crowd, but it can be a little hard to get the whole rig in the

back of the mini-van; and while dragging a trailer along is worth

it for the whole hog, it feels like overkill for a case of hot dogs,

right?

One thing I love about La Caja China is its amazing diversity. I

can bake, roast, braise, broil, smoke, and grill…and do a lot of it

at once!

Recently, I was in my local Home-Depot (I love Home Depot)

and saw some sheet-metal sawhorses. It was a beautiful

moment…

I realized that these sawhorses, coupled with the fire pan, ash

rack, and top grills (you know, all the light-weight parts) from

my Caja Semi-Pro, could be used together to create a massive,

easy-to-load, go-anywhere, grill!

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Whether you’re grilling burgers and dogs for your favorite little-

league team, a dozen chickens for a church picnic, or a massive

haul of clams and oysters on your favorite beach…this set-up

makes it quick and easy to cook for a crowd.

As much as I love to “think inside the box,” sometimes it’s okay

to leave the box at home and grill on the go!

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Multi-Zone Fires - A two-zone fire is created when your

lit coals are spread over one-half to two-thirds of the grilling

area.

This is ideal for most types of grilling, especially those foods

that need to be seared on the outside, and cooked more slowly on

the inside (steaks, spatchcocked chickens, pork tenderloins, etc.)

As mentioned, one benefit of a two-zone fire, when cooking for

a crowd, is that you have a “warming area” for foods that are

done, or nearly done, to stay warm while another batch is

cooking.

I prefer raking coals to the right and left, and leaving my “cool

zone” in the middle. I think this provides more even heat,

especially for larger cuts of meat like roasts and pork shoulders.

Also, if you are cooking meat inside La Caja China (pictured) at

the same time, this allows a more even cooking temperature

within the box.

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Also, a two-zone fire is preferable

over a three-zone, for the smaller

surface area of La Cajita China

(Box #3), or grills with smaller

surface areas.

For meats, fish or vegetables that

tend to dry out easily, I like to put a

pan of hot water, apple juice, or

beer, over the cool area so the food

finishes its cooking time over moist

heat.

Three-Zone

Your best heat control is achieved with a three zone fire,

consisting of a hot zone, medium zone, and cool zone.

Similar to the pictures, on the charcoal grid, rake half the coals

into a double layer over one third of the fire box, and the rest

into a single layer in the center.

Leave the remaining third of the grid without coals.

Use the hot zone for searing, the medium zone for finishing, and

the cool zone for keeping food warm until serving.

Single Zone

Spread the coals in an even layer across the charcoal grid. This is

the best method to use when roasting meats inside La Caja

China, as it provides an even heat to the interior of the box.

For grilling, you would use a single-zone fire for steaks, chicken

breasts, or any food that requires a short, hot cooking time. Only

use a single-zone fire if all of the meat will finish and be served

at the same time.

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Even when grilling the types of meat mentioned above, I still

like to keep a small “cool zone” at one end of the grill so I can

move meat away from flare-ups, melt cheese onto my burgers,

etc.

Model #3 Pork Ribs – The Model #3 or La Cajita China

roaster might be the perfect method for creating moist, tender,

and flavorful pork ribs, in less than half the time it would require

in a smoker or pit.

Roast your ribs inside the box, using a rib rack, with a light apple

smoke, baste with a simple mop (see recipe, below), and then

finish them on the Cajita China grill for a rich, crispy shell over

fall-apart pork.

FYI…You can make up to 8 racks of pork ribs (or more, if you

have an upright rib rack) in La Caja China model #1 or #2.

Simply increase the amount of coals to 15lbs (start) and 10lbs

every hour.

Side Dish Tip: That big bed of glowing coals is great for

grilling some fresh corn on the cob. Soak the corn (in husks) in

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cold water to cover for about an hour. Shake off excess moisture

and place directly on the coals. Roast, turning frequently, for 30

– 45 minutes.

Add a nice Bacon Kale Slaw to this, and you’ve got yourself a

dinner to impress!

Direct vs. Indirect Grilling - What is the difference

between grilling over “direct” and “indirect” heat? Well, it’s

pretty much what it sounds like:

Direct grilling = the food is cooked “directly” over an even heat

source.

Most experts will tell you that type of grilling really works best

for foods that take less than 20 minutes to cook, such as steaks,

chops, boneless chicken meats,

burgers and hot dogs.

Personally, except for maybe the

burgers and dogs, I think that

direct grilling is nearly always

the ‘Step 1″ in a 2-Step process,

used to seal the meat and make

those beautiful charred grill

marks.

Typically, I would then move

the meat to indirect heat to

finish cooking. For example, a 2-inch-thick steak, or a well

brined chicken breast, can be seared or browned over direct heat

for a short period of time, and then moved to the indirect heat

area to continue cooking internally without burning.

Indirect grilling = foods are not cooked directly over the heat.

With charcoal grilling, the hot coals are moved or “banked” to

opposite sides of the grill, this is known as a 2-Zone Fire (here’s

a post on how to set up a 2-Zone Fire).

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Often a drip pan with water, beer, or juice is placed on the bare

grate, below the meat.

When grilling with gas, the burners are all pre-heated, and then

one or more are turned off and the meat is placed directly over

the “off’ burners. I do with this chunks of meat as large as pork

shoulders (aka Boston Butt) to sear the outside and seal in all the

yummy juices.

Take a look at my “Butts on the Grill” recipe (“move you butt” –

get it?) for more.

Again, I believe that indirect heat is best used for finishing foods

that need to be cooked for a longer time like roasts, whole

poultry, ribs and other large cuts of meat.

Except for fish and shellfish, if a piece of meat is too thin to grill

over direct heat first, it probably shouldn’t be cooked on the grill

at all.

Lastly, never take a piece of meat off the grill when it looks

done. By then, it’s too late.

The time to plate your entrée is a couple of minutes before it’s

done. The external heat will continue to cook the insides to

meaty perfection.

This is especially true of thin meats like hamburger patties.

CLEAN UP & MAINTAINENCE TIPS

Grill Grates – flip them over and set them directly onto the

remaining coals after cooking. While you’re enjoying dinner,

any residual gunk will be carbonized and easy to scrub off with a

wire brush

Internal Meat Racks – These don’t really get all that messy, but

for easiest clean up, spray your grates with a Pam-style spray just

before coming in contact with the meat.

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Also, the sooner you scrub them down after cooking, the easier it

will be.

Smoking/Cooking Chamber – Line with heavy foil to

ease cleaning. I scrub the interior of the box with hot soapy

water after every use, then spray with a 50/50 bleach water

solution and allow to air dry before replacing the lid. If you have

a semi-pro, plug the drain hole and pour several gallons of

VERY hot water into the chamber, scrub and drain.

Another gallon of hot water to clean out the drain pipe afterward

is a good idea, as well.

Green Clean – If you’re not a fan of chemical cleaning

products, there are a number of “green” cleaners on the market,

or you can go old school and pour two cups of vinegar into the

spray bottle; add two cups of water, replace the lid on the bottle

and shake it vigorously to mix.

Spray the water/vinegar solution on the racks of the grill and the

area above and underneath them to saturation.

Let the solution set for 10 minutes, and them scrub the racks

with your wire brush and rinse with clear water. Wipe all

appropriate surfaces down with a paper towel and high-heat

cooking oil after cleaning.

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Appendix A

La Caja China Pig Roast Checklist PREP

Whole Pig Worksheet (By temp , By time, or Skinless.)

Models 1&2), or Drip container for under spigot

(Semi -pro)

-Hooks" that came with the box, or bailing wire (and

cutters)

in case the pelvic bone or

sternum hasn't been cut).

COOKING

(if needed)

ter

nt read thermometer (back up)

-60lbs Charcoal

-MAZE-N-PELLET-SMOKER

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to cover the faster-cooking spots, serving platter,

etc.)

optional, but I prefer not removing the lid if I don't

have to.)

if necessary)

SERVING

fillet knife or boning knife

arger than the area of the

box

ble rubber gloves

with ladles or squeeze bottles)

CLEAN-UP

-gallon Ziplocs

per towels

degreaser (it's really the best stuff I've found)

boiling water (for cleaning)

MISC

- 29 -

ers for the grill

ooler with snacks/water/drinks

La Caja China Cooking & La Caja China World!

Appendix B

Things to remember for a successful pig roast 1. Bring the pig as close to room temp as possible, before you

start cooking.

Most pigs come flash-frozen to 10 below zero, and it can take 2-

3 days in a cool room to even thaw them.

Putting a cold or partially frozen pig in the box to cook can

double or triple your cook time and amount of coal, believe

me...I know, lol.

2. Do not cover the pig, even loosely, with foil until the pig is

nearly done (if you smell burning meat, you can take a one-time

pass on #3) then, tent only the trouble spots in foil, loosely.

The reflective nature of the foil will seriously block the heat

penetration and, again, prolong cooking time.

3. Do not peek! Once cooking has started do not lift the lid for

any reason, except per the instructions.

I even bought a huge metal ash scoop – it’s available on my

Amazon store, or your local Home Depot - to keep from ever

lifting the lid except to flip the pig.

Lifting the lid even once or twice can really screw up your cook

time.

4. Besides leftover storage, those 2-gallon zips are great for

pulling over your welding gloves so they don't get all goopy

when the tongs just aren't cutting it.

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5. Be prepared with a place to dump hot ashes. I tend to forget

this about 50% of the time, until I'm standing with a scoop full of

hot ashes, lol.

6. The other thing I tend to forget about in advance is where I'm

going to put 80lbs of smokin' hot pig when I pull it out of the

box.

Have a sturdy table ready, topped with the plywood, which

you've wrapped in plastic (garbage bags work great.)

7. Since you're adding coals every 60 minutes, a one-hour

kitchen timer comes in handy.

8. Assign a photographer/videographer if you want pictures,

you'll forget to do it yourself, and you'll be too busy anyway.

9. Get a pellet smoker box and use it, it will really enhance the

flavor of the finished meat.

Lemme know if you have any questions! chefperryp@gmail.com

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Appendix C

Pig Roast Theme Menus Sure, with La Caja China we know that we can roast up an

awesome whole pig that will knock the socks off our guests, but,

alas, man cannot live by pig alone (can he?)…you gotta have

side dishes!

Now I like themes…every year on my daughter’s birthday, we

have a luau. Every November, we like to host a good Old

Fashioned Southern Thanksgiving…you get the idea.

So, here are three fun theme dinners you can host, with your La

Caja China roast pig as the centerpiece…

The Pitmaster’s Pig Pickin’

The pig pickin’ is a significant

part of the culture of the South; ideal

for church gatherings, community

gatherings (“dinner on the grounds”) or

family reunions, and they can be held

year-round, thanks in part to the region’s

mild winters.

Pig pickin’s are also popular with

devoted tailgaters at football

games across the south.

When the cooking is complete, the meat should ideally be tender

to the point of falling off of the bone. The meat is then either

chopped or pulled into traditional Carolina-style pork barbecue,

or it is picked off the hog itself by the guests.

It is from the latter that the gathering gains its name.

This is old fashioned pit barbeque at its best! Offer your guests a

North Carolina whole pig pickin’ hot from you La Caja China,

with a variety of traditional sauces from mild to spicy. Side dish

options could include a hush-puppies, tangy coleslaw, slow

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smoked beans, old fashioned macaroni and & cheese, and

cornbread or potato rolls.

Party ideas:

Toss a few hay bales in the backyard (or around the garage) for

seating, add some apple crates for side stables, a couple of pails

of shell-on roasted peanuts, bust out the mason jars for your

beverage of choice (sweet tea, beer, and soft drinks are often

served), and put on your favorite hoe-down music! Yee-Haw!

Set up a couple of horseshoe pits out back and host a

tournament.

Here’s one you won’t find in the cookbooks:

Chef Perry’s Pig Pickin’ Injection

4 cups apple cider

2 cups cider vinegar

1 cup water

1 cup Worcestershire sauce

1/2 cup salt-based pork rub (use the same rub as on your pig)

1 cup brown sugar

Bring to simmer to dissolved salts & sugars.

Cool to room temp.

Makes enough brine for 1-85lb pig

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Theme - A Night in Havana

Okay, so we’ve talked about hosting a good ‘ol southern pig

pickin’, and a Hawaiian Luau, now let’s head off to the

motherland of La Caja China cooking…Cuba!

A Night in Havana

Pit-roasted pig is the traditional center piece of a Cuban

Nochebuena, or Christmas Eve supper.

Whole young pigs that have been marinating overnight in tangy

mojo, a garlic and sour orange marinade flavored with cumin

and oregano.

Use your La Caja China to roast a pig that your whole party will

be talking about for years to come!

Side dishes include Moros y Cristianos (Cuban black beans and

rice), Pan Medianoche (sweet bread rolls), Plátanos Dulce

(sweet plantains with rum and brown sugar.)

No Cuban-themed dinner party would be complete without

mojitos!

You can find many of these recipes online, or pick up a copy of

our latest cookbook “La Caja China World: Roasting Box

Recipes from Around the Globe”, which includes step-by-step

instructions for Cuban Pierna Criolla a Lo Caja China and

whole roast pig La Caja China style!.

- 34 -

Party ideas:

Cuba and Miami are tropical regions. If you live in a tropical

area, invite your guests to an outdoor Cuban-themed dinner

party.

Tropical lushness or the impression of it lends an authentic

atmosphere to your event. If you live in a cooler climate, visit a

local hobby shop for tropical greenery.

Do not confuse Mexican theme decorations with Cuban. No

sombreros or serapes! Find maracas, bongo drums and Cuban

straw hats.

Host a dominoes tournament, and, if considered acceptable in

your circle, light up some fine cigars after dinner, with small

cups of Cuban-style coffee.

Find lots of great stuff for your party at one of my favorite

shops, My Cuban Store.

Find a dozen more amazing party themes in…

La Caja China Party!

- 35 -

Appendix D

Carving a Whole Roast Pig …the easy way!

The first time I roasted a pig

in my first La Caja China, it

turned out perfect.

I was overjoyed...this skin

was a beautiful, crispy

mahogany, cross-stitched

where I'd scored it with

steaming, succulent white

pork.

The smell was intoxicating

and indescribable, and the

crowd was murmuring in

hushed and reverent tones.

Then I asked myself that

question that brings every

first-time pig roaster back down to earth...

What the heck do I do with this thing now?

Well, I gotta be honest with ya...it wasn't purty…but it sure

tasted good!

In the two-dozen or so pigs we've roasting since, we've done a

little better research, and learned a thing or two about carving

and serving a pig, and that's what I want to share with you here.

There's no one "way" to cut up a pig, though carving one that has

been butterflied for roasting in a La Caja China, is a much

simpler process that an un-split rotisserie-style pig.

We've found that two knife-wielders can break down an animal

much faster than a single carver, so one of us typically carves the

- 36 -

large sections off the carcass, while the second person cuts these

sections into serving pieces.

What you'll need:

A heavy cleaver, or machete

A large cutting board, or a clean sheet of plywood

Insulated meat gloves (optional, but very nice)

One or more long, thin boning knives, very sharp

Bear Claws (again optional, but very nice)

Heavy plastic

Serving trays

Pan drippings

Fat separator

Several 2-gallon Ziploc bags

Trash bags

You'll want to allow the pig to cool for a at least a half-hour

before carving.

The pig will be cooked to the point that the meat will cut off the

bone easily.

- 37 -

- Step One -

First remove and carve the shoulders and attached legs (shown in

the diagram as the Boston Butt* and Picnic roasts), cutting in an

arc from the base of the neck to the "armpit".

Once the skin and most of the meat are sliced, a properly cooked

shoulder will easily separate from the rest of the pig with an easy

twist.

*I've heard a number of explanations as to why the shoulder and

upper leg is referred to as a "Boston Butt"...my favorite was from

- 38 -

an old Pit Master in North Carolina who replied, "I dunno

either, but it's purty clear that them Easterners don't know their

a** from their elbow, ain't it?"

Moving on...

To prepare this cut for serving, debone the leg and shoulder, and

slice across the grain of the meat.

I like thick slices (1.5-2 inches) and then I cut those into rough

chunks, and it’s ready to plate and serve.

- 39 -

- Step Two -

Next, remove the hams (back legs) and carve the meat, much

like you did with the forelegs and the shoulders.

With the legs off, the skin should peel right off the pig.

The skin can also be removed before the carving begins.

Whatever you do, do NOT throw away the skin (unless it's been

badly burned), as I have an awesome "pork rinds" recipe, below.

It can also be boiled for a savory, rich stock for soups, beans, and

rice dishes.

- 40 -

- Step Three -

Now, cut the back meat, bacon, and pork loins.

The loins are two cylindrical strips of boneless meat that run

parallel and to either side of the animals spine. These prized

sections of meat are very tender and cut into nice serving disks,

from 1- 1.5 inches thick.

The bacon, or more appropriately, the pork belly, is located right

next to the pork loin.

This meat will not taste like store-bought bacon, as it’s not

cured. It is, however, some of the most flavorful meat on the

animal, and makes absolutely amazing hot roast pork

sandwiches. Remove the spare ribs.

The small pieces of meat located between the ribs are ideal for

pulled-pork barbeque.

- 41 -

- Step Four -

The next areas to go are the back shoulder meat and the back

jowl meat just above the shoulder. The will likely be more

cooked, as it's "surface meat".

I usually shred or chop this. I've cooked a fair number of whole

piggies, and for my money the best tasting meat on the animal is

the jowl and cheek meat.

This usually get's squirreled away, and divvied out to the crew as

"dinner".

- Step Five -

Using a fat separator, pour any remaining broth/drippings over

the panned meat, and toss to coat. Add salt and pepper as needed

(heated cider vinegar and red pepper flakes are a nice touch, as

well.) Toss again, and let the pork rest in a warm area, for at least

five minutes to soak up the broth, then serve.

- 42 -

Pork from a freshly roasted pig tastes great whether eaten plain

or used with a barbeque sauce. This is the pit-master’s call.

(That’s you!)

Where I cook, in the Pacific Northwest, most folks are partial to

a thick, sweet sauce.

Personally, I prefer a more traditional Eastern North Carolina

style mix of vinegar, pepper flakes, salt and pepper, with some

apple cider (for my sweet tooth) mixed in.

The best sauce for your pig is the sauce you like…don’t let no

one tell you different! So, what's left...

Virtually every part of the pig can be utilized-don't limit yourself

to the obvious...be brave!

The head and feet of the pig do not have to be discarded. I like to

take the head back home, sprinkle it with some cider vinegar and

red pepper flakes, wrap it with some lemongrass in a double

layer of foil and roast in the oven (250d) for 8 hours.

The meat will, literally, fall off the bone, and is awesome with

rice or bean dishes, in soups, as sandwiches, or picked right off

the skull.

- 43 -

Eat as many "parts" as you're comfortable with. My 4y/o

daughter and I eat everything but the bones and whiskers, with a

loaf of warm Italian bread...yum!

The head can also be used with the other leftover scraps of meat

to make a classic sandwich meat known as headcheese.

Boil the head in just enough water to cover the meat until it's

falling off the bones; separate the meat from the bones and

cartilage; chop.

Flavor meat with sage and season with salt and pepper.

Using some of the strained cooking liquid, which is very

gelatinous, press into a mold and chill.

This type of meat loaf is usually served cold.

So, there you have it! From roasting box to serving platter, you

pig is done, and you're about to become a local legend.

Congratulations, you earned it!

- 44 -

La Caja China Cooking The Secret to Perfect Roasting.

La Caja China, the Cuban roasting box, has become the toast of

food writers and celebrity gourmets, including Food Network’s

THROWDOWN Chef, Bobby Flay.

- 45 -

In “La Caja China Cooking” Pit-master Perry Perkins takes you

on a gastronomic tour of America, from Miami’s classic Cuban

dishes, to traditional Texas and Carolina BBQ, to the crisp, fresh

flavors of the Pacific Northwest.

Perkins includes grill-top favorites, amazing side dishes, and

step-by-step Caja China instructions for “in-the-box” crowd-

pleasers like:

~ True Texas Brisket

~ Pacific Northwest Salmon

~ Southern Roast Turkey

~ Carolina Pork Ribs

~ Memphis Whole Pickin’ Pig

So, fire up the coals, pick your favorite recipe, and dazzle your

guests with these simple, yet mouth-watering dishes.

Wonderful things can happen when you think inside the box!

Here’s one…

Bourbon Pork Tenderloin The tenderloin refers to the Psoas major muscle along the central spine portion, which hangs between the shoulder blade and hip socket. This is the tenderest part of the animal, because these muscles are not used for locomotion.

2 C white sugar ½ C Jim Beam® Bourbon

2 C water 2 tsp vanilla extract

3 to 4 lbs pork tenderloin 2 tsp black pepper 2 tsp garlic powder

2 Tbs salt

In medium bowl, combine sugar, Jim Beam® Bourbon, water, salt and vanilla. Mix well. Place tenderloins in a large zip bag and pour ½ of marinade over the top. Refrigerate 24 hours.

- 46 -

Season tenderloins with garlic and pepper. Place in disposable baking dish. Spoon half of sugar mixture over tenderloins, and tent loosely with foil. Place pan(s) in La Caja China.

Add 16 lbs. of charcoal for model #1, or 20 lbs. for model #2, or Semi Pro Box, and light up. Once lit, (20-25 minutes) spread the charcoal evenly over the charcoal grid. Roast for 20 - 30 minutes. Remove foil and spoon remaining sugar mixture over the tenderloins. Roast 5 more minutes or until pork is golden brown. Cut into 1/4-inch slices and serve with sauce from the pan.

If you’re using La Caja China #3, follow the same recipe, but only use 5-8 lbs

of coals.

- 47 -

La Caja China World Roasting Box Recipes from Around the Globe

by Perry P. Perkins

La Caja China, the Cuban roasting box, has become the toast of

food writers and celebrity gourmets, like Food Network Chef,

Bobby Flay.

- 48 -

In La Caja China Cooking: The Secret to Perfect Roasting, we

took a gastronomic tour of America.

With this new collection of recipes, your La Caja China becomes

a magic carpet, allowing you to take your friends and family to

the far corners of the world, and experience the delicious

wonders waiting for you there!

In every culture and country that we researched in gathering this

collection, we found people who enjoyed gathering together with

loved ones, lighting a fire, cooking meat over it (or under it), and

eating together.

Not coincidentally, we think, these folks shared a common

passion for life and laughter, as well.

In La Caja China World, we invite your taste buds to join us on

a globe-trotting adventure with dishes like:

Grilled Tri-Tip & Chimichurri in Argentina

Whole Roast Pig & Coconut Rice in Bali

Roast lamb & Potatoes in Greece

Beef Short Ribs & Scallion Salad in Korea

Christmas Goose in Sweden

If you’re looking to roast, grill, bake, braise, smoke, or barbecue;

whether you’re cooking for a crowd, or creating memories with

your family – look no further than La Caja China World!

Here’s on of my favorites:

Liberian Vark Braai (roast pork with hot pepper sauce)

Adopted by English-speaking South Africans, braai can be regarded as another word for barbecue. Roast pork, in many parts of Africa, is sold on the streets and in market places as an everyday meal. It is almost always available every evening in someone’s outdoor shop, usually served with a nice, fiery hot sauce.

- 49 -

6 lbs pork shoulder 1 cup red palm oil

1 Tbs salt (optional to taste) 1 Tbs seasoned salt

2 tsp ground black pepper 1 Tbs cayenne pepper powder

Rub pork shoulder with seasoned salt, black pepper, and salt. Place pork in a large sealable bag and pour in 1 cup of palm oil. Turn bag to coat pork well.

Refrigerate overnight, then let stand about 45 minutes for pork to come to room temp.

Instructions for Model #3:

Place shoulder on La Caja China rack, fatty side down, tent with foil, and place tray with meat inside the box. Cover box with the ash pan, add 5 lbs. of charcoal and light up. Once lit (20-25 minutes) spread the charcoal evenly over the tray.

Cooking time starts now (write down time).

After 1 hour (1st hour) open the box flip the meat over, connect the wired thermometer probe in the center of the meat, close the box and add 4 lbs. of charcoal.

Continue to add 4 lbs. of charcoal every hour until you reach 180- 185 on the meat thermometer.

Remove pork from La Caja China, reserving pan drippings.

Allow pork to rest 30 minutes, the slick 1-inch thick, and grill directly over grill, brushing with reserved drippings (adding salt to taste), until char marks appear. Enjoy with roast corn, plantain, or cassava, and hot pepper sauce (recipe follows).

Hot Pepper Sauce

1 large sweet onion 1 large yellow bell pepper

1 Habanero pepper, minced

- 50 -

2 fresh tomatoes 1 teaspoon minced garlic 1 tsp grated fresh ginger

2 Tbs cornstarch 1 Tbs soy sauce

½ tsp salt 1 tsp seasoned salt 1 beef bullion cube

1 Tbs rice wine 2 Tbs Hoisin Sauce

Puree your onions, peppers, tomatoes, garlic, ginger, ¼ cup water and seasonings in a blender.

Add bullion, and simmer over low heat for 15-20 minutes.

Gradually fold in cornstarch. Stir as you add, so it doesn’t form lumps. Add rice wine, Hoisin sauce, and soy sauce.

Stir well and simmer for 5 more minutes.

- 51 -

La Caja China Party! Making Memories with the Magic Box

by Perry P. Perkins

Chef-tested and fully-illustrated party themes. Insider tips

and tricks, and over 80 bbq & grilling recipes for the La

Caja China roasting box!

- 52 -

RESOURCES

La Caja China Cooking Blog

La Caja China Cooking Facebook Page

La Caja China Cooking on Twitter

La Caja China Website

La Caja China Blog

La Caja China on FaceBook

La Caja China on Twitter

La Caja China’s YouTube Page

A-MAZE-N-PELLET-SMOKER

Cuban Food Market.com

- 53 -

About the Author Perry P. Perkins is a freelance writer and

work-from-home dad, born and raised in

the Pacific Northwest (with a little time in

Georgia.)

Perry has written several books, including

two novels, four cookbooks, and two

short-story collections. He writes

regularly for a number of outdoor and travel magazines, Chicken

Soup for the Soul, and several online foodie sites, including his

own blog: www.burninloveblog.com

Both Perkins’ father and grandfather were professional chefs,

and he was raised with a passion to cook, grill, and barbeque.

One of three pit-masters behind Burnin’ Love BBQ, a Pacific

Northwest BBQ team, his favorite cooking equipment is La Caja

China.

All of Perry’s books, novels, and short stories can be found at

www.perryperkinsbooks.com

- 54 -

What is the MY KITCHEN Outreach?

MY KITCHEN is a hands-on learning program; a series of

basic nutrition, planning, shopping, and cooking classes for

at-risk youth and families.

We partner with organizations like Hunger Free Oregon,

Impact Northwest, the Amy Roloff Charity Foundation,

- 55 -

and Sparks of Hope to offer hands-on, “real food” cooking

classes for their youth.

These are not classes that focus on a

career in the culinary arts, but

instead cover the primary skills and

techniques required to plan, shop

for, and cook healthy, affordable

meals at home, using basic cooking

equipment that these young people

are likely to have available starting

out on their own.

Think of it as “Home Ec.” for kids who may have never

had a stable home environment to learn these essential

skills from.

We believe that the ability to cook

for oneself is a basic skill needed by

everyone, and that the confidence

and independence that comes along

with these skills will transfer into all

other areas of these kid’s lives.

In other words, if they can cook for

themselves, they learn that they can

do anything else they want to do!

So, the MY KITCHEN Outreach has three main goals:

1. Provide meals for children and families in need.

2. Teach basic nutrition, shopping, and hands-on cooking

classes for at-risk kids.

- 56 -

3. Support other like-minded ministries and programs by

providing the above services to their clients.

You can support and help grow the MY KITCHEN

Outreach, and receive delicious, healthy recipes, cooking

tips, and our free “SimplySmartDinnerPlans” weekly meal

plans…and it won’t cost you a penny!

How are you funded if everything is free?

By signing up for our free weekly newsletter and meal

plans, and visiting our website to view new recipes,

articles, and to download your new plans, you’ll have the

opportunity to see relevant ads from food, lifestyle,

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If you click* on an ad…we get paid for the referral.

You don’t even have to buy anything!

If you NEVER click on an ad…your visit to our

website still increases our daily traffic, which

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Either way, you help us increase our funding and ability to

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without taking away from the other important charities and

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How’s that for a win-win? You can sign up right now!

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