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Latin Touch

Ultimate La Caja China Holiday Guide - Part 1

Ultimate La Caja China Holiday Guide - Part 1 ~Chef Perry Perkins~ What we’re really talking about is a wonderful day set aside on the fourth Thursday of November when no one diets. I mean, why else would they call it Thanksgiving? - Erma Bombeck Thanksgiving is one of my favorite holidays, but it’s no secret that (especially [...]

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Briquettes vs. Lump Charcoal

Briquettes vs. Lump Charcoal ~Chef Perry Perkins~ If you've been cooking over (or under) coals, for any length of time, you're probably familiar with the great debate of lump charcoal vs. briquettes. And, if you've been reading my articles on outdoor cooking for any length of time, it probably won't surprise you that I have a firm opinion [...]

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6 Tips for Crispier Pig Skin

6 Tips for Crispier Pig Skin ~Chef Perry Perkins~Crispy pig skin...is there anything better?(The answer is no.)Delicious, moist, tender pork is a wonderful thing. As a friend of mine often says, "If God created anything better, He kept it for Himself", but let's face it...most of us start pickin' at that puffy, crunchy, salty skin while [...]

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Pig Roasting Around the World - Part Eight

Pig Roasting Around the World Part Eight ~Chef Perry Perkins~ Long before the introduction of plates and knives and forks, the Celts of the pre-Roman UK were enjoying roasted whole boar with their fingers. Modern Brits are still famous for their pig roasts (though they mostly use silverware), and for the unique and flavorful marinades they use, containing apple [...]

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Pig Roasting Around the World - Part Seven

Pig Roasting Around the World Part Seven ~Chef Perry Perkins~ In the Philippines, pig roast is also called “lechon.” The cooked pig is often served with an apple in its mouth. “Lechon” is a must at all holiday parties and celebrations like anniversaries, christenings, birthdays. Many claim that Filipino whole roasted pig is the best in the world. I'd [...]

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Pig Roasting Around the World - Part Six

Pig Roasting Around the World Part Six ~Chef Perry Perkins~ Then, of course, there’s Cuba, motherland of the magic box. In Cuba, roasting a whole pig is the main event and most anticipated course in holiday parties, especially Christmas and New Year. For Noche Buena (Christmas Eve) families gather together as a time for rekindling of ties among families [...]

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Pig Roasting Around the World - Part Five

Pig Roasting Around the World Part Five ~Chef Perry Perkins~ Of course, no “pigs of the world” list would be complete without talking about Hawaii. The Hawaiian method of cooking whole hogs in a pit hearkens back to their Polynesian culture. The centerpiece of any Hawaiian celebration is the Kālua Pua'a (whole roast pig), typically served with, rice, fresh fruit, sweet [...]

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Pig Roasting Around the World - Part Four

Pig Roasting Around the World Part Four ~Chef Perry Perkins~ There's a deep, longstanding, and almost reverential relationship between Germans and their pigs. Per capita Germans eat around 87 pounds of pork, per year. Domesticated pigs appeared in central Europe (including Germany and Austria) around the same time they did in China, around 10000 BC.  In fact, pig is so [...]

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Pig Roasting Around the World - Part Three

Pig Roasting Around the World Part Three ~Chef Perry Perkins~ The first pigs evolved in Southeast Asia, and spread from there, throughout Eurasia and Africa. They were first domesticated about 10000 BC, in Central Asia. Guangzhou, known as Canton, is the third largest city in China and the cultural hub of southern China. Historically, Cantonese pigs were raised for both meat [...]

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Radio Interview with The Grillin' Guys

Listen to Latin Touch's radio interview with The Grillin' Guys on September 02, 2017, episode "What’s new in Equipment."

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