Why I Love My La Caja China Most
(don’t tell the other smokers...)
~Chef Perry Perkins~
My first and foremost priority, when smoking, or any cooking, really…is the quality of the finished product. I have a lot of grills and smokers (don't get my wife started!) and the meats that I roast or smoke in my Caja is every bit as good, an usually better, that any of my other grills or smokers.
Unless I want to spend every spring hauling a bunch of cinder-blocks around, or digging pits in my yard, La Caja China is about the best value out there for roasting a one-hundred- pound pig.
I have a big pit smoker as well, and I can tell you this, you could buy 3-4 La Caja China's for the price of one of those monsters.
Ease of use
If you've ever had to flip a whole, cooked, hog on a grill, or in a pit...you'll take one look at La Caja China's "rack and hook" system, and never look back.
Not only can I flip my pigs by myself, I can flip them with one hand!
I've taken my Caja places that I wouldn't have dreamed of hauling a pit, or pellet, smoker...especially not one big enough for whole hogs. It's the star of the show at our big family campout each summer, it's cooked many a dinner in elk camp each fall, and I never take a trip to the beach without it!
Because of its size, weight, and portability, I've been able to roast pigs for friend's birthdays, their kid's graduation parties, and even a couple of weddings!
K.I.S.S. (keep it simple sucker)
Whatever male gene that guys are born with that makes them handy with tools, good at repairing things, and able to work on thier own cars...
Yeah, I didn't get ANY of them.
For a three-thumbed klutz like me, they had me at "no moving parts"...
I'm a pretty creative chef, and I'm also highly ADHD, which means I need stuff around me that can...go with the flow.
Between the variety of ways to cook with the Magic Box (roasting, smoking, grilling, rotisserie, etc.,) its versatility to cook at any range from cold smoking to high-heat searing (I hate being a slave to a dial), and the fact that I have a wide variety of smoking options (dust, pellets, chips, or chunks), depending on what I have available in the smoke flavors I want, the box is pretty easy going for a guy who misplaces his tongs 72 times a day!
There's just something about these roasting boxes that makes a party or get together more entertaining.
I've cooked for a LOT of people, in a LOT of places, and there's a camaraderie that comes with the Caja that's unique. People gather around the box, stare at the coals, sip their drinks, they drag their lawn chairs over to enjoy the heat.
We talk, we laugh, we...interact, more when I'm using the magic box, than with any of my other gear.
It's just more fun!
Tell me why you love your La Caja China...
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
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 [...]
Ingredients:6 kg. pork loin.1 ½ lt. of water.1 tablespoon allspice.2 bay leaves.4 cucharads dried parsley.4 tablespoons oregano.4 tablespoons garlic powder.4 tablespoons of salt.420 gr. paprika.20 gr. ground black pepper.250 ml. olive oil.Preparation:Prepare an infusion with water, allspice, bay leaves, dried parsley, oregano, garlic powder and salt. Place and set aside. Wash and thoroughly clean the [...]