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La Caja China LAMB.

JB, I've done a number of whole lambs (and just about everything else, lol) in La Caja China, and there are several recipes for lambs in my cookbooks. Is it okay to post a full recipe here? (some folks have funny rules about that sort of thing.)

If so, I have a fantastic Moroccan-spiced lamb-in-the-box recipe that I got from a local Moroccan chef, that I'd be happy to share with everyone. Lemme know!

-Perry

Perry P Perkins
Author
La Caja China Cooking
La Caja China World
La Caja China SMOKE (coming soon)

May 15, 2012
pperkins in Home Cooking

Pig Roast Help!

I have to agree, not only from a structural integrity standpoint, but also because meat cooked on the bone had way more flavor than meat not cooked on the bone.

-Perry

Perry P. Perkins
Author
“La Caja China Cooking”
"La Caja China World"

Jul 05, 2011
pperkins in Home Cooking

What is your cluinary point of view?

My culinary point of view is "cook it until it tastes good, eat it, repeat."

-Perry

Perry P. Perkins
Author
“La Caja China Cooking”
"La Caja China World"

Jul 05, 2011
pperkins in Home Cooking

Pig Roast

The most important thing for a crispy skin (besides proper heat) is to salt the skin generously 2-3 days in advance of roasting. Roberto Guerra, owner of La Caja China, shared that tip with me a couple of years ago, and it works great!

1. Salt (skin side only) heavily, rest 3 days.
2. Wipe down this skin and excess salt with a wet towel.
3. Allow the skin to dry completely, and the pig to come to room temp before roasting.

I do this and the skin comes out perfect.

-Perry

Perry P. Perkins
Author
“La Caja China Cooking”
"La Caja China World"

Jul 05, 2011
pperkins in Home Cooking

Caja China advice?

There are several methods for smoking in La Caja China. I use the smoke pistol (available from La Caja China or on Amazon), there's a new product called a "Smoke Daddy" that I intend to try out soon, and then there's the redneck (my fallback) method of simply placing a small pan of chip or pellets in top of the upper rack (above the pig). The heat from the coal tray creates a nice, long smolder. I've done this a half-dozen times with whole pigs and briskets, and it works great!

-Perry

Perry P. Perkins
Author
“La Caja China Cooking”
"La Caja China World"

Foraging for ramps (split from Ontario board)

Stopped reading at "rape the land." What may have been an insightful article turned into tree-hugging blah blah propaganda at that point. Yawn.

Apr 29, 2011
pperkins in General Topics

Caja China vs. Caja Asadora???

I've gotten gloves and syringes with all three of my La Caja China boxes. Does the Caja Asadora have a website? I know the LCC does, and has tons of accessories, recipes, cooking charts & tips, etc. They also have regular contests, chats, and giveaways on their Facebook page.

How's the customer service with Caja Asadora? My first call to LCC was answered by the owner of the company, and he stayed on the phone with me until all of my questions were answered.

Disclosure: I wrote a cookbook, "La Caja China Cooking" that can (and is) used with both boxes, but my experience with La Caja China keeps my loyalty with them.

BTW - Caja Asadora charges $29.95 for my (paperback) cookbook, LCC charges $14.95.

-Perry

Feb 14, 2011
pperkins in Cookware