End of Summer: Part 1
6 Tips for La Caja China Cooking in the Fall
~Chef Perry Perkins~
Well, summer’s coming to end, and we all know what that means...
Nothing...it means NOTHING!
For those of us who refuse to hibernate all winter, living off our own fat (nothing personal) and dreaming of smoky, roasty meat, the coming of fall changes nothing but the dress code…at least where I live!
There are, however, a few modifications to our caja cooking, when cooler weather get’s breezy, rainy, and even snowy. Here are my Top 10 Tips to keep your roasting box chugging away, and producing perfectly smoked and grilled meats, long after I hang up the Speed-o.
(Don’t picture that...trust me!)
We’ll cover the rest of my End of Summer Tips in Part 2, including:
Nether rain, nor sleet, nor dark of night…
As a third-generation chef, Perry P. Perkins focuses his love of cooking on barbeque, traditional southern fare, and fresh Northwest cuisine.
Perry runs the non-profit organization, MY KITCHEN Outreach Program, which teaches nutrition, shopping, and hands on cooking classes for at risk youth.
His cookbooks include La Caja China Cooking, La Caja China World, La Caja China Party, and the NEW “La Caja China Grill.”
You can follow the rest of Chef Perry’s cooking adventures at ChefPerryPerkins.com
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Latin Touch Meat Guides Beef: Part Three ~Chef Perry Perkins~ In our first beef guide post, we took a look at serving sizes, and common beef definitions. In part two, we moved on to some of the best steaks for grilling, proper meat temps, and a whole bunch of tips for the perfect steaks over your caja [...]
Latin Touch Meat Guides Beef: Part Two ~Chef Perry Perkins~ A hot juicy steak sizzling on the grill, crusted with salt, cooked to a perfect medium-rare, and properly rested...is there anything better? No. No there’s not. The National Cattlemen’s Beef Association suggest twenty-eight steaks or beef fillets that are best for live-fire grilling, in a wide variety of flavors [...]
Latin Touch Meat Guides Beef: Part One ~Chef Perry Perkins~ Humans have been eating beef since prehistoric times, and for good reason. Pound for pound, beef is one of the best sources of high-quality protein and nutrients. It’s also the third most widely eaten meat in the world, accounting for about 25% of modern meat production, [...]
3 Ways to Spice up Burger Party ~Chef Perry Perkins~ Burgers are my favorite lunch to grill over the coals of my Caja china, while dinner is roasting inside (plus, I'm cheap, and hate the ide of wasting those beautiful glowing coals by not grilling SOMETHING over them, lol). Now, there's not a thing wrong with the good [...]
Pig Safety 101 Part Two ~Chef Perry Perkins~ In our first post, we looked at some of the dangers of improperly handled or prepared pork, as well as tips for picking a safe provider, and getting your pig home safely. Now, let’s look at the rest of the job... Keeping it Cold So, how do you keep that piggie safe, once [...]
Pig Safety 101 Part One ~Chef Perry Perkins~ Okay, okay…food safety isn’t sexy…but it is important. With whole hogs, not only can you get people sick, you can get a LOT of people sick. A lot of friends and family, to boot. The Risks Here in my home state of Washington, the Department of Health recently reported that at least a third [...]
Latin Touch Meat Guide Pork: Part Three ~Chef Perry Perkins~ In part one, we looked at how to know how much pork to serve, the basics of cooking, brining pork, and tips for perfect pork chops. Next we moved on to some larger cuts: tenderloin, pork loin roast and, pork shoulders. Now, in our final guide to pork, let’s [...]
Latin Touch Meat Guide Pork: Part Two ~Chef Perry Perkins~ In part one, we looked at how to know how much pork to serve, the basics of cooking, brining pork, and tips for perfect pork chops. Now let’s look at some larger cuts: tenderloin, pork loin roast and, of course, pork shoulders! Pork Tenderloin The tenderloin refers to the Psoas major [...]