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Latin Touch

Fritas (Cuban Hamburgers)

Fritas (Cuban Hamburgers) ~Chef Perry Perkins~ Created by Cuban immigrants in South Florida, the frita is now a classic piece of Southern food Americana. A thin 1/4lb beef patty (typically cooked on a griddle) with a heavily spiced ketchup sauce, and always topped with crispy shoe-string fries. I make a modified version on my La Caja China grill with [...]

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Did You Know You Could Grill…?

Did You Know You Could Grill...? ~Chef Perry Perkins~ Sure, we all enjoy grilling up a nice steak or some juicy burgers, but sometimes it's nice to branch out and try new things too, right? There are heaps of delicious options you can throw over the fire...and they so seldom get a nod from your average backyard BBQ [...]

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Veggies on the Grill

Veggies on the Grill~Chef Perry Perkins~ Caramelizing your vegetables on the grill top, and adding a kiss of smoke, are the key to taking them to the next level. Some of the best produce for grilling, include whole corn, peppers, asparagus, onions, tomatoes, and eggplant. You can scarf these lovelies straight up, toss them with a splash [...]

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Roast Goose a la La Caja China

Roast Goose a la La Caja China~Chef Perry Perkins~ Roast goose is a favorite Christmas dish in Sweden (as well as many other countries.) Goose is very different than turkey, as the meat is dark and roasts up like a lean roast beef. A bonus with roast goose is its crispy skin, second only to pig skin…it’s the [...]

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Grilled Holiday Side Dishes

Grilled Holiday Side Dishes~Chef Perry Perkins~Let’s face it, there’s no “wrong” time to fire up your La Caja China, and the holidays are certainly no exception.Sure, the weather might be a little cooler, the days a little shorter, and some of you may have to shovel a path through the snow to your grill, but [...]

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5 Tips for Temperature Control

5 Tips for Temperature Control ~Chef Perry Perkins~ One of the first questions many Caja China users ask, is about roasting in different types of weather, and how it effects cooking time. Obviously, things are going to cook different on a hot day, than they will when it’s snowing. I’ve roasted and grilled in all types of weather, [...]

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How to make your own custom BBQ Rub

How to make your own custom BBQ RubWhat is a rub?A Rub is a spice and/or herb blend that’s used to coat meats prior to cooking. Rubs can be completely dry or can incorporate some liquids. This is called a wet rub or paste. Rubs are typically used in barbecue and grilling because of they [...]

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40-Clove Garlic Rotisserie Chicken

40-Clove Garlic Rotisserie Chicken ~Chef Perry Perkins~ If you're hesitant about this much garlic in one dish (I was, too) , have no fear – 40 cloves of garlic gives an amazing garlic essence to the chicken, and slowly basting the meat in its juices, as the bird turns over the coals. The flavors really meld, leaving [...]

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Ultimate La Caja China Holiday Guide - Part 3

Ultimate La Caja China Holiday Guide - Part 3 ~Chef Perry Perkins~ Chef Perry’s Favorite Garlic Mashed Potatoes 7 pounds russet potatoes 4 tablespoons fine sea salt 32 fluid ounces (4 cups) half-and- half 32 fluid ounces (4 cups) low-sodium chicken broth 1 cube sweet cream butter, melted 12 cloves garlic, crushed 12 ounces grated Asiago cheese Peel and dice potatoes, making sure all are [...]

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Perry’s Garlic Mushroom Stuffing - Holiday Guide Part 2

Perry’s Garlic Mushroom Stuffing - Holiday Guide Part 2 ~Chef Perry Perkins~ 2 pkg Unseasoned Stuffing Mix, 13 oz each 2 large onion, coarsely chopped 4 cups mushrooms, thick-sliced 2 cups cooked turkey and giblets, shredded 2 tablespoons fresh garlic, minced 2 cubes sweet cream butter 4 stalks celery, coarsely chopped 4 cups turkey stock 2 teaspoons rubbed sage pepper to taste Generously butter a disposable turkey [...]

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