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La Caja China GuidebookTips and tricks for getting the most from

your Magic Box!

Published by:

Elk Mountain BooksPO Box 21

Wilsonville, Oregon 97070editor@elkmountianbooks.com

All rights reserved. No part of this book may be reproducedor transmitted in any form or by any means, electronic ormechanical, including photocopying, recording or by anyinformation storage and retrieval system without writtenpermission from the author, except for the inclusion of briefquotations in a review.

Copyright © 2011 by Perry P. Perkins

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Author's Note

La Caja China is not a good or a service – It’s anexperience. It’s a culture. It’s about the age-oldmainstays of good food, good friends, and goodtimes.

It’s rugged but romantic.

Requiring butchering, braising, brining andhandling.

It’s charcoal and chatter.

As the food cooks, the aromas become asenticing as the spectacle itself. It becomes notjust a conversation piece, but a conversationstarter.

Here are some of my most popular “how to”ideas and work-arounds that I’ve come up within nearly four-years of frequent cooking with LaCaja China…

If you’re looking for great recipes for cookingon your “magic box”, check out my cookbooksLa Caja China Cooking and La Caja ChinaWorld, available in paperback and Kindle eBookon Amazon.com at:

www.perryperkinsbooks.com

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INDEX

AA Night in Havana, - 41 -

A successful pig roast, - 34 -About the Author, - 53 -

Achieving “Pulled” Pork, - 21 -Also by Perry P. Perkins, - 54 -A-MAZE-N smoker box, - 19 -

Ambient temperature/wind chill, - 16 -Amount of charcoal used, - 17 -

Ash build-up, - 16 -ASSEMBLY, - 7 -

BBig Island Luau, - 38 -

Bourbon Pork Tenderloi, - 45 -Braai, - 47 -

Brining & Injecting, - 10 -

CCLEAN UP & MAINTAINENCE, - 29 -

Cold weather, - 16 -Cold Weather Cooking, - 18 -

COOKING, - 15 -Corn, - 48 -

Corn on the cob, - 27 -

DDirect vs. Indirect Grilling, - 27 -

EElk Mountain Books, - 2 -

FFinding whole pigs, - 8 -

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GGreen Clean, - 30 -Grill Grates, - 29 -

HHot Weather Cooking, - 18 -

How much pig do I need to serve X number of people?, - 8-

How to inject, - 12 -

IIn The Box, - 15 -

Internal Meat Racks, - 29 -

JJim Beam® Bourbon, - 45 -

LLa Caja China Cooking, - 44 -La Caja China World, - 46 -Liberian Vark Braai, - 47 -

Lump Charcoal, - 18 -

MMEAT • FIRE • GOOD, - 50 -

Model #3 Pork Ribs, - 26 -Multi-Zone Fires, - 24 -

OOn The Grill, - 22 -

Oversized Pigs, - 13 -

PPeeking, - 16 -

Perk’s Pig Pickin’ Injection, - 37 -Pig Roast Checklist, - 31 -

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Pig Roast Theme Menus, - 36 -Pork, - 45 -

Pork Broth without the Mess, - 22 -pork shoulder, - 47 -

PREPARATION, - 8 -Probe Thermometers, - 20 -

RRESOURCES, - 52 -Resting the Pig, - 21 -

Roast pork with hot pepper sauce, - 47 -Rubber Mallet, - 7 -

SSheet-metal sawhorses, - 23 -

Siphon-Mate Transfer Pump, - 22 -Smoking in La Caja China, - 19 -

Smoking/Cooking Chamber, - 30 -

TTemp of the pig at start time, - 14 -

The Burnin’ Love BBQ Cookbook, - 50 -The Burnin’ Love Blog Store, - 43 -

Tin Foil, - 15 -Traditional Cuban Mojo, - 11 -

UUsing a Charcoal Chimney, - 14 -

WWingnuts, - 7 -

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ASSEMBLY TIPSWingnuts - When assembling your new La CajaChina, just barely finger tighten the wingnutswhen inserting the bolts, this will make it mucheasier to line up all of the remaining bolt holes.

Once ALL bolts are in place, begin to tighten thewing nuts. For a completely flush, liquids-tightseal, plan to go all the way around the box atleast three times, retightening, as previous boltscan (and will) loosen up, as other bolts aretightened and pressure points change.

This is a step that's often missed, and can help toprevent "dripping" during the roasting process.

Rubber Mallet – A rubber mallet is myuniversal tool for assembling my La CajaChinas.

It’s great for flattening tweaked metal, poundingbolts through not-quite-drilled-out bolt holes,and smacking corners to line up holes. In fact,this and a socket set are you really need.

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PREPARATION TIPS

Finding whole pigs - The two places I’ve foundin my area are the Japanese grocery store (I useone called Uwajimaya), and a restaurant supplystores like Cash & Carry.

Also, check with your local grocery store’sbutcher (Safeway, Albertsons, etc), as sometimesthey have access, or at least leads.

The restaurant supply is going to be, by far, yourbest deal. If you can’t find one in a local onlinesearch, talk to the owners of a (non-chain)restaurant or coffee shop in your area, theyshould know.

How much pig do I need to serve X numberof people?If live-weight equals 100 lbs, then your dressedweight (72%) should equal around 72lbs. Thiswill provide an eatable yield of 50-52 lbs.

I base my calculations on “dressed weight”because that’s how I always buy my pigs.

Remember, this is a generalization; pigs (likepeople) can carry widely different ratios ofmuscle, bone, and fat.

So, now you know how much porktastic meatyou’ll end up with, but…how much are peoplegoing to eat?

I plan 1/2lb per person, edible yield, for “mixedgroups” (Men, women, and children), orpotlucks with lots of side dishes.

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So… 52lbs eatable yield / .5 = 100 servings(rounded down.) I know that sounds like a lot,but it’s worked out almost exactly to that figurewith the last half-dozen pigs I’ve roasted.

This is likely because for every mom whonibbles on a 1/4lb slice of pig, there’s a teen-ageboy scoffing down three times as much!

I plan 3/4lb per person, dressed weight, if it’smostly men, or if I’m just serving pulled porksandwiches as the meal.

This equates to about 70 servings from a 52lbpig. When in doubt, fall back on “One poundraw weight per person.”

You’ll never run out.

Brining & Injecting - As far as injections, it’sall a matter of what you consider “salty”.

You certainly don’t need to salt the cookedmeat, but it is in no way off-putting, as long asyou follow a tested recipe.

Brine, because of the salt content, will givegreater flavor than a marinade, the salts open theproteins in the meat and they absorb moremoisture, so brined meat will be juicier aftercooking (and more forgiving to over-cooking!)

Personally, I think thatpork benefits best fromboth marinating ANDbrining.

Think of it as twoseparate techniques, the

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injection moistens and flavors the deep muscletissue, while the marinade adds flavor to theexterior of the meat, and to the skin.

For a whole pig, I’ll typically do a “drymarinade” i.e: a thick spice paste, or a dry rub.

Meats that improve with a good brine:

Chicken & turkey (whole or cut)Rabbit (or any non-red game meat)

Pork (especially boneless picnic ribs)Smoked Salmon/Fish

Fatty meats like beef and lamb are generally notimproved by brining.

My basic brine = 1 cup coarse Kosher or sea salt+ 1 cup sugar (white or brown) + 1 gallonpurified water.

Bring water to a high simmer, add salt and sugarto dissolve, and allow to cool to room tempbefore adding the meat.

You can increase or decrease the amount ofbrine, as long as you have enough to completelysubmerse the meat, by modifying the brineingredients in these proportions.

My favorite injection is Cuban Mojo (moe-hoe),that I learned from my friend Roberto at La CajaChina.

Here it is:

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Traditional Cuban MojoRecipe by Roberto Guerra

This classic Cuban seasoning sauce makes aflavorful marinade for meats and poultry.Traditionally this is made with sour oranges,cumin, lots of garlic.

With larger cuts (pork shoulder, or whole pig &lamb) it can be injected into the meat 12-24hours before cooking.

1 C sour orange juice1 Tbs oregano

1 Tbs bay leaves1 garlic bulb1 tsp cumin

3 tsp salt4 oz of water

Peel and mash the garlic cloves. Mix all theingredients and let it sit for a minimum of onehour.

Blend all ingredients and let it sit for a minimumof one hour, strain and inject, or place meat in acooler and pour marinade to cover overnight.

You can replace the sour orange juice with thefollowing mix: 6 oz. orange juice, 2 oz. lemonjuice.

I use this recipe for my all-time favoriteappetizer as well, Mojo Shrimp Skewers.

Mojo is also a traditional dipping sauce forCuban Tostones (twice-fried plantain round) –which are freakin’ awesome.

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That recipe is included in my cookbook, LaCaja China World.

To make this mojo into a marinade, add theabove recipe to 1 ½ gallons of water, and 13 oz.of table salt.

How to inject:

Put your pork shoulder in a pan or baking dish,fill your syringe, and inject in 4-6 spots.

Pick a spot, stick the needle deep into the meat,and slowly depress the plunger while pulling theneedle out, this allows the meat to close behindthe needle.

Refill and repeat 4 times in various spots, untilyou’ve used 1/2 of the injection. The pork won’thold all of the solution, so it’s okay for some ofit to run out.

Flip the shoulder and repeat, then set the buttaside. Repeat the process with the second porkbutt. Here’s the injector I use, and here’s the oneI WANT, lol.

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After injecting, sprinkle the rub generously onall sides, and “rub” it in to help it stick to themeat. Cover meat and refrigerate 24 hours,allowing to come to room temp before cooking.

Oversized Pigs – La Caja China Model #1, andLa Caja China Semi Pro are designed to roastpigs weighing up to 100 pounds. The Model #2designed to roast pigs weighing up to 70-80pounds. You can roast larger pigs (I’ve done upto 130 in the Semi Pro model) by removing thehead and lower portions of the legs. Keep inmind, however, that you’ll be dealing withthicker shoulders and hams than the cookinginstructions are intended for, and so will need tocook the pig longer.

This is a situation where you MUST use a probethermometer, as you can not estimate thecooking based on time or charcoal volume.

Temp of the pig at start time. This is the #1issue I’ve found with delayed cook times. Youwant the pig to be as close to room temp asyou’re comfortable with. The colder the pig, themore heat it sucks out of the box, and the longerit takes for the internal temp of the box to reachits “sweet spot.” One of my first pigs still hadice crystals in the meat when I loaded it in thebox…it took 12 hours to bring to 185.

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Using a Charcoal Chimney –I like the Weber RapidFireCharcoal Chimney Starter –Constructed of durablealuminized steel, this extra-largecapacity starter is worth itsweight in gold.

This is the one item I use EVERY TIME that Ibbq or grill. A must for adding the correctamount of coals to La Caja China, as it holdsexactly 5.5lbs of coals.

Start with as much coal as the instructions say!

I’ve used 10lbs instead of 15, and the box justwon’t come to cooking temp. It’s really a veryscientific design, and the instructions have to befollowed pretty closely.

COOKING TIPSIn The Box

Tin Foil: foil can be your best friend, or it canbe a party-killer. Slow roasted meat has to hit a“sweet spot” temperature-wise, where it plateausfor anywhere from an hour or more, before itjumps up the finished temperature you’relooking for.

That plateau is the window where the meatnearest the bone is cooking, and the collagen(hard fat) is chemically changing into the gelatin(soft fat) that creates tender, succulent meat.

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Foil reflects back a LOT of heat, and, if done toosoon, or too tightly, can keep the pig fromcooking through that plateau (or, at least, takinga LOOOONG time to do so.) My new policy isto add foil only after the first couple of hours,and if I start to smell burning meat (don’t panic,it takes a while to do any real damage). Then,just pull 2 long sheets of foil down the wholelength of the pig, laid on top without wrapping itaround the pig.

Also, make sure to cover ONLY the pig, andleave as much gap as possible on the ends andsides to allow the heat to circulate.

Leave it on there until you flip the pig.

Peeking. Lifting the lid from the box effectivelyremoves all the cooking heat, and it takes aLONG time to build back up, as your pig iscooling at the same time.

Use a remote probe thermometer, and (personalopinion) a metal dust pan and scoop to removethe ashes, instead of removing the lid.

NEVER lift the lid until your pig has reached“flipping temp”…which is your finishedtemperature, depending on what meat-consistency you’re shooting for.

Ambient temperature/wind chill. Keep theCaja out of the wind as much as possible. Set upon the “lee side” of the house or garage, orthrow together a couple of sheets of plywood (ata safe distance) to block the wind. Cooking in

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extremely cold weather is just going to takelonger, it can’t be helped, so plan ahead for it.

Ash build-up. Ashes are an extremely effectiveinsulator. Even a 1/2 inch layer, between yourcoals and the pan, can cut the amount of heatgoing into the box drastically. La Caja China’sinstructions call for removing ashes roughlyevery three hours, by lifting the lid anddumping.

This is a catch-22, in that you need to get rid ofthe ashes, but you want to avoid removing theash pan, if at all possible.

I do this by lifting the coal grate and turning itsideways across one end of the ash pan, then Iuse a large metal dust pan (square edge) andscoop out as much ash as possible.

Then I slide the coal grate to the other end, andremove the rest of the ashes the same way.

Amount of charcoal used (especially at thestart). Roberto did a lot of research and testingin coming up with the charcoal-to-cooktimeratios, and they should be adhered to exactly.

La Caja China needs to hit a certain “criticalmass” temp-wise to get the cooking going. Iknow that Roberto did dozens (if not hundreds)of experiments to get the right combination ofinitial # of coals, to added coals, to finishedcooking time. It’s really a science!

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For best results, use Kingsford brand charcoal,not lump, or an off brand (is it really worthrisking that $200 pig, to save $10 on charcoal?)and add the exact proportions listed on the box.I’ve cooked any number of perfect pigs, simplyfollowing those instructions.

Hot Weather Cooking - If you’re in the middleof a prolonged hot spell, remember that grasses,shrubs, and other combustibles are going to bedrier that usual and present a greater fire hazard.

Keep an even greater safety zone around yourLa Caja China than normal, and be aware of anyfire restrictions in your area.

Cold Weather Cooking - Make sure you startout with every ounce of the recommended coalweight, to ensure that the box reaches it’s“honey spot” for you.

Keeping the box protected from the wind is key,

I often start mine in the driveway, and once thefire had gone out, roll it into my garage (keepingthe door open, and the box a safe distance fromany flammables, of course.)

Also, shave 10 minutes of each “add coals”cycle; this has helped me in the past.

Lastly, if you’re concerned about the outsidetemps effecting cooking time, you MUST bringthe pig to room temp (or as close as possible)before it goes in the box. IMO this is, by far, the

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#1 reason for delayed cooking times, andundercooked meat.

Lump Charcoal - I seldom use lump coal, as ithas an unpredictable burn time and heat output.

That said, I’ve read reports of other who use itwith great success. I’ve also seen folks use scrapblocks of 2x4 lumber.

As long as you’re not grilling over these, prettymuch anything combustible should work to heatthe box. Personally, I’m going to stick withKingsford, as I know what to expect from it.

Smoking in La Caja China – There are anumber of methods to add smoke to meats in LaCaja China.

My preferred method is to use pellets (oak andpecan for beef, apple and mesquite for pork) inan A-MAZE-N smoker box.

Literally, if you can open a bag of pellets, andlight a propane torch…you have mastered all ofthe skills required to use the A-MAZE-Nsmoker.

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Make sure you remove one of the end (short)rails to you get airflow, otherwise the trappedsmoke will liquefy and create a nasty goo.

This may increase cooking time very slightly,but not more than maybe 15-20 minutes.

You can read my review, here:

Easy smoking in La Caja China – A-MAZE-N-PELLET-SMOKER review.

Probe ThermometersThe biggest favor you can do yourself is to pickup a probe thermometer. The ability to checkthe meat temp, without opening the box, isVITAL. I like to cook my pork shoulders to aninternal temp of 195 for pulling or shredding.

Then I wrap it in heavy foil, wrap THAT in atowel, and let the whole think rest in a dry coolerfor at least an hour, before shredding.

Be sure to run the wire UNDER the metal rail(easiest at the corners), so it doesn’t come indirect contact with the lid.

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I often use a dual-probe thermometer as well,and just stick the second probe through a rawpotato and set it (flat side down) on the rack nextto, but not touching, the meat.

This allows me to track the internal temperatureof the box, as well as that of the meat.

“Next Level” BrisketIn an inspired moment, Isliced the onions into 1/2inch rounds and covered thebottom of a full steam panwith them.

Next I added a half-dozenwhole garlic cloves(peeled), and finally, placedmy smoked brisket on topof it all to finish in the oven for four hours.

When the brisket was done, and rested, I movedit to the cutting board and there, beneath thatbeautiful piece of meat, was a layer of smoky,beefy caramelized onions and roasted garlic,soaking in a bath of brisket broth.

Resting the PigOnce the pig has reached serving temp, and theskin has been crisped to your liking, make sureto rest in 30-45 minutes (even an hour would befine) outside the box, tented in foil. This allowsit to reabsorb the juices, insuring a tender juicypig.

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Don’t worry about the meat cooling toomuch…after an hour it’s still almost too hot tohandle bare handed.

Achieving “Pulled” PorkI usually take the pig up to about 195f, as thetemp will continue to rise for some time, out ofthe box. Plan on flipping a 70-80lb pig atbetween 4.5 – 5 hours, then add 30 minutes tocrisp the skin and remove to table, and lastly 45minutes to rest before carving. About 6:15 total.

Remember to add about 30 minutes from thetime you start the coals to the time you spreadthem. Spreading the coals is when your actualcook time starts.

Pork Broth without the MessSave that 3/4 of a gallon of liquid gold pig broththat gathers in the bottom pan, to flavor beans,pork gravy, and our infamous Pulled Pork DirtyRice.

To capture those invaluablejuices, without making ahuge mess, use a Siphon-Mate Transfer Pump. Justdrop the intake hose into the(cooled) pan, and the outputhose into a stock pot.

A half-dozen pumps later the pan is empty, andeasy to lift out without a single drip!

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COOKING TIPSOn The Grill

Okay, so roasting a whole pig or lamb is prettyawesome, especially when using La Caja Chinamakes it so easy to do, but sometimes you justwant to throw something on the grill, right?

So what do you do when you just want to “throwsomething on” for 50-100 hungry teenagers?

Sure, there’s plenty of room on La Caja China’sgrills to cook for a crowd, but it can be a littlehard to get the whole rig in the back of the mini-van; and while dragging a trailer along is worthit for the whole hog, it feels like overkill for acase of hot dogs, right?

One thing I love about La Caja China is itsamazing diversity. I can bake, roast, braise,broil, smoke, and grill…and do a lot of it atonce!

Recently, I was in my local Home-Depot (I loveHome Depot) and saw some all sheet-metalsawhorses. It was a beautiful moment…

I realized that these sawhorses, coupled with thefire pan, ash rack, and top grills (you know, allthe light-weight parts) from my Caja Semi-Pro,could be used together to create a massive, easy-to-load, go-anywhere, grill!

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Whether you’re grilling burgers and dogs foryour favorite little-league team, a dozenchickens for a church picnic, or a massive haulof clams and oysters on your favoritebeach…this set-up makesit quick and easy to cookfor a crowd.

As much as I love to“think inside the box,”sometimes it’s okay toleave the box at home andgrill on the go!

Multi-Zone Fires - A two-zone fire is createdwhen your lit coals are spread over one-half totwo-thirds of the grilling area.

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This is ideal for most types of grilling, especiallythose foods that need to be seared on the outside,and cooked more slowly on the inside (steaks,spatchcocked chickens, pork tenderloins, etc.)

As mentioned, one benefit of a two-zone fire,when cooking for a crowd, is that you have a“warming area” for foods that are done, ornearly done, to stay warmwhile another batch iscooking.

I prefer raking coals tothe right and left, andleaving my “cool zone” inthe middle. I think thisprovides more even heat,especially for larger cutsof meat like roasts andpork shoulders.

Also, if you are cooking meat inside La CajaChina (pictured) at the same time, this allows amore even cooking temperature within the box.

Also, a two-zone fire is preferable over a three-zone, for the smaller surface area of La CajitaChina (Box #3), or grills with smaller surfaceareas.

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For meats, fish or vegetables that tend to dry outeasily, I like to put a pan of hot water, applejuice, or beer, over the cool area so the foodfinishes its cooking time over moist heat.

Three-ZoneYour best heat control is achieved with a threezone fire, consisting of a hot zone, mediumzone, and cool zone.

Similar to the pictures, on the charcoal grid, rakehalf the coals into a double layer over one thirdof the fire box, and the rest into a single layer inthe center.

Leave the remaining third of the grid withoutcoals.

Use the hot zone for searing, the medium zonefor finishing, and the cool zone for keeping foodwarm until serving.

Single Zone

Spread the coals in an even layer across thecharcoal grid. This is the best method to usewhen roasting meats inside La Caja China, as itprovides an even heat to the interior of the box.

For grilling, you would use a single-zone fire forsteaks, chicken breasts, or any food that requiresa short, hot cooking time. Only use a single-zonefire if all of the meat will finish and be served atthe same time.

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Even when grilling the types of meat mentionedabove, I still like to keep a small “cool zone” atone end of the grill so I can move meat awayfrom flare-ups, melt cheese onto my burgers,etc.

Model #3 Pork Ribs – The Model #3 or LaCajita China roaster might be the perfect methodfor creating moist, tender, and flavorful porkribs, in less than half the time it would require ina smoker or pit.

Roast your ribs inside the box, using a rib rack,with a light apple smoke, baste with a simplemop (see recipe, below), and then finish them onthe Cajita China grill for a rich, crispy shell overfall-apart pork.

FYI…You can make up to 8 racks of pork ribs(or more, if you have an upright rib rack) in LaCaja China model #1 or #2.

Simply increase the amount of coals to 15lbs(start) and 10lbs every hour.

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Side Dish Tip: That big bed of glowing coals isgreat for grilling some fresh corn on the cob.Soak the corn (in husks) in cold water to coverfor about an hour. Shake off excess moistureand place directly on the coals. Roast, turningfrequently, for 30 – 45 minutes.

Direct vs. Indirect Grilling - What is thedifference between grilling over “direct” and“indirect” heat? Well, it’s pretty much what itsounds like:Direct grilling = the food is cooked “directly”over an even heat source.

Most experts will tellyou that type of grillingreally works best forfoods that take less than20 minutes to cook,such as steaks, chops,boneless chicken meats,burgers and hot dogs.

Personally, except for maybe the burgers anddogs, I think that direct grilling is nearly alwaysthe ‘Step 1″ in a 2-Step process, used to seal themeat and make those beautiful charred grillmarks.

Typically, I would then move the meat toindirect heat to finish cooking. For example, a2-inch-thick steak, or a well brined chickenbreast, can be seared or browned over direct heatfor a short period of time, and then moved to theindirect heat area to continue cooking internallywithout burning.

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Indirect grilling = foods are not cooked directlyover the heat. With charcoal grilling, the hotcoals are moved or “banked” to opposite sides ofthe grill, this is known as a 2-Zone Fire (here’s apost on how to set up a 2-Zone Fire).

Often a drip pan withwater, beer, or juice isplaced on the bare grate,below the meat.

When grilling with gas,the burners are all pre-heated, and then one ormore are turned off andthe meat is placeddirectly over the “off’burners. I do with thischunks of meat as large as pork shoulders (akaBoston Butt) to sear the outside and seal in allthe yummy juices.

Take a look at my “Butts on the Grill” recipe(“move you butt” – get it?) for more.

Again, I believe that indirect heat is best usedfor finishing foods that need to be cooked for alonger time like roasts, whole poultry, ribs andother large cuts of meat.

Except for fish and shellfish, if a piece of meat istoo thin to grill over direct heat first, it probablyshouldn’t be cooked on the grill at all.

Lastly, never take a piece of meat off the grillwhen it looks done. By then, it’s too late.

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The time to plate your entrée is a couple ofminutes before it’s done. The external heat willcontinue to cook the insides to meaty perfection.

This is especially true of thin meats likehamburger patties.

CLEAN UP & MAINTAINENCETIPS

Grill Grates – flip them over and set themdirectly onto the remaining coals after cooking.While you’re enjoying dinner, any residual gunkwill be carbonized and easy to scrub off with awire brush (if you’re a gadget geek, like me,check this out!)

Internal Meat Racks – These don’t really getall that messy, but for easiest clean up, sprayyour grates with a Pam-style spray just beforecoming in contact with the meat.

Also, the sooner you scrub them down aftercooking, the easier it will be.

Smoking/Cooking Chamber – Line with heavyfoil to ease cleaning. I scrub the interior of thebox with hot soapy water after every use, thenspray with a 50/50 bleach water solution andallow to air dry before replacing the lid. If youhave a semi-pro, plug the drain hole and pourseveral gallons of VERY hot water into thechamber, scrub and drain.

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Another gallon of hot water to clean out thedrain pipe afterward is a good idea, as well.

Green Clean – If you’re not a fan of chemicalcleaning products, there are a number of “green”cleaners on the market, or you can go old schooland pour two cups of vinegar into the spraybottle; add two cups of water, replace the lid onthe bottle and shake it vigorously to mix.

Spray the water/vinegar solution on the racks ofthe grill and the area above and underneath themto saturation.

Let the solution set for 10 minutes, and themscrub the racks with your wire brush and rinsewith clear water. Wipe all appropriate surfacesdown with a paper towel and high-heat cookingoil after cleaning.

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Appendix A

La Caja China Pig Roast Checklist

PREP

Whole Pig Worksheet (By temp , By time, orSkinless.)

Models 1&2), or Drip container forunder spigot (Semi -pro)

er-Hooks" that came with the box, or bailing

wire (and cutters)

in case the pelvicbone or sternum hasn't been cut).

COOKING (if needed)

nt read thermometer (back up)

-60lbs Charcoal

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-MAZE-N-PELLET-SMOKER

to cover the faster-cookingspots, serving platter, etc.)

optional, but I prefer not removingthe lid if I don't have to.)

if necessary)

SERVING fillet knife or boning knife

out 4 inches larger thanthe area of the box

ble rubber gloves

with ladles or squeeze bottles)

CLEAN-UP-gallon Ziplocs

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degreaser (it's really the beststuff I've found)

boiling water (for cleaning)

MISC

ppetizers for the grillooler with snacks/water/drinks

La Caja China Cooking & La CajaChina World!

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Appendix B

Things to remember for asuccessful pig roast

1. Bring the pig as close to room temp aspossible, before you start cooking.

Most pigs come flash-frozen to 10 below zero,and it can take 2-3 days in a cool room to eventhaw them.

Putting a cold or partially frozen pig in the boxto cook can double or triple your cook time andamount of coal, believe me...I know, lol.

2. Do not cover the pig, even loosely, with foiluntil the pig is nearly done (if you smell burningmeat, you can take a one-time pass on #3) then,tent only the trouble spots in foil, loosely.

The reflective nature of the foil will seriouslyblock the heat penetration and, again, prolongcooking time.

3. Do not peek! Once cooking has started do notlift the lid for any reason, except per theinstructions.

I even bought a huge metal ash scoop – it’savailable on my Amazon store, or your localHome Depot - to keep from ever lifting the lidexcept to flip the pig.

Lifting the lid even once or twice can reallyscrew up your cook time.

4. Besides leftover storage, those 2-gallon zipsare great for pulling over your welding gloves so

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they don't get all goopy when the tongs justaren't cutting it.

5. Be prepared with a place to dump hot ashes. Itend to forget this about 50% of the time, untilI'm standing with a scoop full of hot ashes, lol.

6. The other thing I tend to forget about inadvance is where I'm going to put 80lbs ofsmokin' hot pig when I pull it out of the box.

Have a sturdy table ready, topped with theplywood, which you've wrapped in plastic(garbage bags work great.)

7. Since you're adding coals every 60 minutes, aone-hour kitchen timer comes in handy.

8. Assign a photographer/videographer if youwant pictures, you'll forget to do it yourself, andyou'll be too busy anyway.

9. Get a pellet smoker box and use it, it willreally enhance the flavor of the finished meat.

Lemme know if you have any questions!Perry@burninloveblog.com

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Appendix C

Pig Roast Theme MenusSure, with La Caja China we know that we canroast up an awesome whole pig that will knockthe socks off our guests, but, alas, man cannotlive by pig alone (can he?)…you gotta have sidedishes!

Now I like themes…every year on mydaughter’s birthday, we have a luau. EveryNovember, we like to host a good Old FashionedSouthern Thanksgiving…you get the idea.

So, here are three fun theme dinners you canhost, with your La Caja China roast pig as thecenterpiece…

The Pitmaster’s Pig Pickin’The pig pickin’ is asignificant part of theculture of the South; idealfor church gatherings,community gatherings(“dinner on the grounds”)or family reunions, andthey can be held year-round, thanks in part tothe region’s mild winters.

Pig pickin’s are also popular with devotedtailgaters at football games across the south.

When the cooking is complete, the meat shouldideally be tender to the point of falling off of thebone. The meat is then either chopped or pulled

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into traditional Carolina-style pork barbecue, orit is picked off the hog itself by the guests.

It is from the latter that the gathering gains itsname.

This is old fashioned pit barbeque at its best!Offer your guests a North Carolina whole pigpickin’ hot from you La Caja China, with avariety of traditional sauces from mild to spicy.Side dish options could include a hush-puppies,tangy coleslaw, slow smoked beans, oldfashioned macaroni and & cheese, andcornbread or potato rolls.

Party ideas:Toss a few hay bales in the backyard (or aroundthe garage) for seating, add some apple cratesfor side stables, a couple of pails of shell-onroasted peanuts, bust out the mason jars for yourbeverage of choice (sweet tea, beer, and softdrinks are often served), and put on your favoritehoe-down music! Yee-Haw!

Set up a couple of horseshoe pits out back andhost a tournament.

Here’s one you won’t find in the cookbooks:

Perk’s Pig Pickin’ Injection

4 cups apple cider2 cups cider vinegar

1 cup water1 cup Worcestershire sauce

1/2 cup salt-based pork rub (use the same rub ason your pig)

1 cup brown sugar

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Bring to simmer to dissolved salts & sugars.

Cool to room temp.

Makes enough brine for 1-85lb pig

Theme #2 – Big Island Luau

Okay, so we’re talking about ways to use yourLa Caja China as the centerpiece for themeparties.

First, we looked at hosting a good ‘ol southernpig pickin’…this time, let’s head west…way,way west…to the Hawaiian Islands!

The traditional feast in Hawaii was once referredto as the ‘aha ‘aina and was used to celebratemany events including coming of age andvisitors.

The modern term Luau may have originatedfrom the great coed feasts of the Hawaiian KingKamehameha II.

Among people from Hawaii, the concepts of“luau” and “party” are often blended, resulting

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in graduation luaus, wedding luaus, and birthdayluaus.

Give your friends and family the experience of alifetime, with a Luau they’ll never forget,featuring a whole Kalua Pig, roasted in your LaCaja China!

Side dishes can include Macaroni Salad, Lomisalmon, Steamed Rice, Hawaiian Fruit Salad,Peri Peri or Shoyu Chicken Wings, sweet rolls,and much more!

It’s Brok’ Da Mout, Brah!

Party ideas:

Traditional Luaus are eaten on the ground, withfood place on Ti Leaves that cover a type ofwoven mat called the ‘Lauhala’ mats. Guests atLuau’s receive Leis as they arrive on the scene.

The Lei is a necklace or headdress of wovenflowers or shells and is given as a display ofaffection. Also when dressing up for the Luauwomen can place a flower behind their right orleft ear. Placing a flower over the left earindicates that one is taken or in a relationshipand placing a flower over the right ear indicatesthat one is available.

Enforce an aloha attire dress code, from alohashirts and shorts to muumuus and sarongs.

Rent tiki statues, torches and other tiki décor.Contemporary Hawaiian music (such as IsraelKamakawiwo’ole), surf rock, or anythingfeaturing the ukulele and/or the lap steel guitarare all great ways to go.

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Photo station areas with props like surfboards,sunglasses, grass skirts, coconut bras, etc. arealways a crowd-pleaser and a great way toremember (and show off) how much fun yourparty was. If you are more into crafts, weavingpalm frond fans and making leis are relativelysimple projects and can be a fun activity forsmaller groups or as a separate station area in alarge party.

Hula hooping, Aloha volleyball (played with abeach ball and much simpler rules), and thelimbo are standard tropical party games,appropriate for almost any demographic.

You can find many ofthese recipes online, or forincluding step-by-stepinstructions, pick up acopy of our latestcookbook: “La CajaChina World: RoastingBox Recipes from Aroundthe Globe”.

Also, check out theLuau Party Shop forTONS of island themed stuff to add just theright bling to you party!

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Theme #3 - A Night in HavanaOkay, so we’ve talked about hosting a good ‘olsouthern pig pickin’, and a Hawaiian Luau, nowlet’s head off to the motherland of La CajaChina cooking…Cuba!

A Night in Havana

Pit-roasted pig is the traditional center piece of aCuban Nochebuena, or Christmas Eve supper.

Whole young pigs that have been marinatingovernight in tangy mojo, a garlic and sourorange marinade flavored with cumin andoregano.

Use your La Caja China to roast a pig that yourwhole party will be talking about for years tocome!

Side dishes include Moros y Cristianos (Cubanblack beans and rice), Pan Medianoche (sweetbread rolls), Plátanos Dulce (sweet plantainswith rum and brown sugar.)

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No Cuban-themed dinner party would becomplete without mojitos!

You can find many of these recipes online, orpick up a copy of our latest cookbook “La CajaChina World: Roasting Box Recipes fromAround the Globe”, which includes step-by-stepinstructions for Cuban Pierna Criolla a Lo CajaChina and whole roast pig La Caja China style!.

Party ideas:

Cuba and Miami are tropical regions. If you livein a tropical area, invite your guests to anoutdoor Cuban-themed dinner party.

Tropical lushness or the impression of it lendsan authentic atmosphere to your event. If youlive in a cooler climate, visit a local hobby shopfor tropical greenery.

Do not confuse Mexican theme decorations withCuban. No sombreros or serapes! Find maracas,bongo drums and Cuban straw hats.

Host a dominoes tournament, and, if consideredacceptable in your circle, light up some finecigars after dinner, with small cups of Cuban-style coffee.

Find lots of great stuff for your party at one ofmy favorite shops, My Cuban Store.

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Appendix D

The Burnin’ Love BBQ StoreHere’s a great place to find many of the coolgear and gadgets I’ve talked about in thiseBook, as well as tons of other great barbecueand grilling hardware. This is an Amazon.comstore, so you know your information is secure!

(Click image to visit our store)

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La Caja China Cooking:The Secret to Perfect Roasting.

La Caja China, the Cubanroasting box, has becomethe toast of food writersand celebrity gourmets,including Food Network’sTHROWDOWN Chef,Bobby Flay.

In “La Caja ChinaCooking” Pit-master PerryPerkins takes you on agastronomic tour ofAmerica, from Miami’s classic Cuban dishes, totraditional Texas and Carolina BBQ, to the crisp,fresh flavors of the Pacific Northwest.

Perkins includes grill-top favorites, amazing sidedishes, and step-by-step Caja China instructionsfor “in-the-box” crowd-pleasers like:

~ True Texas Brisket~ Pacific Northwest Salmon~ Southern Roast Turkey~ Carolina Pork Ribs~ Memphis Whole Pickin’ Pig

So, fire up the coals, pick your favorite recipe,and dazzle your guests with these simple, yetmouth-watering dishes.

Wonderful things can happen when you thinkinside the box!

Here’s one…

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Bourbon Pork TenderloinThe tenderloin refers to the Psoas major muscle along the centralspine portion, which hangs between the shoulder blade and hipsocket. This is the tenderest part of the animal, because thesemuscles are not used for locomotion.

2 C white sugar½ C Jim Beam® Bourbon

2 C water2 tsp vanilla extract

3 to 4 lbs pork tenderloin2 tsp black pepper2 tsp garlic powder

2 Tbs salt

In medium bowl, combine sugar, Jim Beam®Bourbon, water, salt and vanilla. Mix well. Placetenderloins in a large zip bag and pour ½ ofmarinade over the top. Refrigerate 24 hours.

Season tenderloins with garlic and pepper. Place indisposable baking dish. Spoon half of sugarmixture over tenderloins, and tent loosely withfoil. Place pan(s) in La Caja China.

Add 16 lbs. of charcoal for model #1, or 20 lbs.for model #2, or Semi Pro Box, and light up.Once lit, (20-25 minutes) spread the charcoalevenly over the charcoal grid. Roast for 20 - 30minutes. Remove foil and spoon remaining sugarmixture over the tenderloins. Roast 5 moreminutes or until pork is golden brown. Cut into1/4-inch slices and serve with sauce from the pan.

If you’re using La Caja China #3, follow the same recipe,but only use 5-8 lbs of coals.

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La Caja China WorldRoasting Box Recipes from Around the Globe

by Perry P. Perkins

La Caja China, the Cubanroasting box, has becomethe toast of food writersand celebrity gourmets,like Food Network Chef,Bobby Flay.

In La Caja ChinaCooking: The Secret toPerfect Roasting, we tooka gastronomic tour ofAmerica.

With this new collection of recipes, your LaCaja China becomes a magic carpet, allowingyou to take your friends and family to the farcorners of the world, and experience thedelicious wonders waiting for you there!

In every culture and country that we researchedin gathering this collection, we found peoplewho enjoyed gathering together with loved ones,lighting a fire, cooking meat over it (or under it),and eating together.

Not coincidentally, we think, these folks shareda common passion for life and laughter, as well.

In La Caja China World, we invite your tastebuds to join us on a globe-trotting adventurewith dishes like:

Grilled Tri-Tip & Chimichurri in ArgentinaWhole Roast Pig & Coconut Rice in BaliRoast lamb & Potatoes in Greece

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Beef Short Ribs & Scallion Salad in KoreaChristmas Goose in Sweden

If you’re looking to roast, grill, bake, braise,smoke, or barbecue; whether you’re cooking fora crowd, or creating memories with your family– look no further than La Caja China World!

Here’s on of my favorites:

Liberian Vark Braai(roast pork with hot pepper sauce)

Adopted by English-speaking South Africans, braai can beregarded as another word for barbecue. Roast pork, in manyparts of Africa, is sold on the streets and in market places as aneveryday meal. It is almost always available every evening insomeone’s outdoor shop, usually served with a nice, fiery hotsauce.

6 lbs pork shoulder1 cup red palm oil

1 Tbs salt (optional to taste)1 Tbs seasoned salt

2 tsp ground black pepper1 Tbs cayenne pepper powder

Rub pork shoulder with seasoned salt, blackpepper, and salt. Place pork in a large sealable bagand pour in 1 cup of palm oil. Turn bag to coatpork well.

Refrigerate overnight, then let stand about 45minutes for pork to come to room temp.

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Instructions for Model #3:Place shoulder on La Caja China rack, fatty sidedown, tent with foil, and place tray with meatinside the box. Cover box with the ash pan, add 5lbs. of charcoal and light up. Once lit (20-25minutes) spread the charcoal evenly over the tray.

Cooking time starts now (write down time).

After 1 hour (1st hour) open the box flip the meatover, connect the wired thermometer probe in thecenter of the meat, close the box and add 4 lbs. ofcharcoal.

Continue to add 4 lbs. of charcoal every houruntil you reach 180- 185 on the meatthermometer.

Remove pork from La Caja China, reserving pandrippings.

Allow pork to rest 30 minutes, the slick 1-inchthick, and grill directly over grill, brushing withreserved drippings (adding salt to taste), until charmarks appear. Enjoy with roast corn, plantain, orcassava, and hot pepper sauce (recipe follows).

Hot Pepper Sauce1 large sweet onion

1 large yellow bell pepper1 Habanero pepper, minced

2 fresh tomatoes1 teaspoon minced garlic1 tsp grated fresh ginger

2 Tbs cornstarch1 Tbs soy sauce

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½ tsp salt1 tsp seasoned salt1 beef bullion cube

1 Tbs rice wine2 Tbs Hoisin Sauce

Puree your onions, peppers, tomatoes, garlic,ginger, ¼ cup water and seasonings in a blender.

Add bullion, and simmer over low heat for 15-20minutes.

Gradually fold in cornstarch. Stir as you add, so itdoesn’t form lumps. Add rice wine, Hoisin sauce,and soy sauce.

Stir well and simmer for 5 more minutes.

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MEAT • FIRE • GOODThe Burnin’ Love BBQ Cookbook

MEAT • FIRE • GOOD

A collection of mouth-watering barbeque andgrilling recipes by theboys at Burnin’ LoveBBQ.

Shortly after mandiscovered fire, hediscovered that if youthrew a chunk of meat onthe coals, let it blacken,and then dug it out of the ashes…it tastedfreakin’ awesome!

Since that evolutionary milestone, man has takenbarbeque (or grilling, or smoking, or whateveryou want to call it,) to the four corners of theworld, and adapted it to the local ingredients hefound there.

If it walked, swam, slithered, or flew, early manfound a way to cook it over fire…and God blesshim for it!

“MEAT FIRE GOOD” takes you on agastronomic tour of the globe, from classicCuban and Indonesian dishes, to traditionalTexas and Carolina BBQ, to the crisp, freshflavors of the Pacific Northwest.

Burnin’ Love BBQ’s pitmasters, Perry Perkins,Terry Ramsey, and Christopher Renner, include

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their most popular grill-top recipes, slow-smoked pit favorites, amazing side dishes; anddozens of step-by-step crowd-pleasers..

Favorites like:

~ True Texas Brisket~ Pacific Northwest Salmon~ Southern Roast Turkey~ Carolina Pork Ribs~ Memphis Whole Pickin’ Pig

Fire up the coals, pick your favorite recipes, anddazzle your guests with these simple, yet mouth-watering dishes!

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RESOURCESBurnin’ Love BBQ Blog

Burnin’ Love BBQ’s Facebook Page

Burnin’ Love BBQ on Twitter

The Burnin’ Love BBQ Store

La Caja China Website

La Caja China Blog

La Caja China on FaceBook

La Caja China on Twitter

La Caja China’s YouTube Page

A-MAZE-N-PELLET-SMOKER

Cuban Food Market.com

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About the AuthorPerry P. Perkins is afreelance writer andwork-from-home dad,born and raised in thePacific Northwest (with alittle time in Georgia.)

Perry has written severalbooks, including two novels, four cookbooks,and two short-story collections. He writesregularly for a number of outdoor and travelmagazines, Chicken Soup for the Soul, andseveral online foodie sites, including his ownblog: www.burninloveblog.com

Both Perkins’ father and grandfather wereprofessional chefs, and he was raised with apassion to cook, grill, and barbeque. One ofthree pit-masters behind Burnin’ Love BBQ, aPacific Northwest BBQ team, his favoritecooking equipment is La Caja China.

All of Perry’s books can be found atwww.perryperkinsbooks.com

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ALSO BY PERRY P. PERKINS

Elk Hunters Don't Cry: AnOutdoor CollectionA collection of the humorous, poignant,and sometimes absurd adventures of aPacific Northwest sportsman.

I also thought "Elk Hunter's Don't Cry" but I foundout that is not always true. I didn't even make itthrough the first chapter before tears were runningdown my face from laughter. This book is so real youcan see yourself or one of your buddies in ever story!--Daryl's Hunting Reviews

~ ~ ~ ~ ~

Twitter Marketing to Build YourReadershipIf you want to build a massivereadership overnight, with very littleeffort…please don’t buy this book.If you’re willing to invest some time

to build a targeted readership, a following of peoplewho are interested specifically in what you have tosay, and passively sell to folks who come looking foryour books (instead of having them waved in theirfaces) then, by all means, keep reading.

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Just Past OystervilleShoalwater Book One

A child abandoned. A life destroyed.Two hearts, unable to forgive...

After a drunk driver leaves youngCassie Belanger an orphan, a cryptic letter, foundamong her mother's belongings sends her on adesperate journey in hopes of finding the man whofathered her but chose not to be her father.Driven by her anger, her bitterness and her desire toconfront the man who abandoned her, Cassie meetsJack, a crusty old bachelor headed in the samedirection.In his face Cassie begins to see what can happen to aheart that refuses to forgive. Will she forgive herfather, or turn away from him and remain an orphan?Who is Jack, and how is his own shadowed pastlinked to her own?Will Cassie Belanger find the power that lies inforgiveness and the miracle of God's unwaveringmercy? The answers lie... Just Past Oysterville.

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Shoalwater VoicesShoalwater Book Two

"I saw a dream which made me afraid,and the thoughts on my bed and thevisions of my head troubled me."- Daniel 4:5

Four years have passed and Cassie Belanger findsherself plagued with nightmares, ghostly voices fromthe past, and a compulsion to return to the sleepyfishing town of Oysterville, Washington.There, she meets two strangers who have followedthe same mysterious obsession to visit the LongBeach peninsula. Cassie and her new friends mustrace against time to solve the mysteries of crypticletters, bizarre and terrifying dreams, and a shadowyfigure bent on finding a long forgotten treasurebefore they do, and more than willing to murderthose who get in his way.Danger, mystery, love, and fortune all await Cassie asshe finds her way back to Oysterville once more.

~ ~ ~ ~ ~

The Shoalwater Cookbook:Incredible edibles from theShoalwater BooksMouthwatering recipes and excerptsfrom the novels "Just Past Oysterville"and "Shoalwater Voices."

four from left field: a short storycollectionI dreamed the first chapters of athousand not-so-great American novels,between the blue sky and the greengrass of left field, waiting those

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interminable little-league innings.And, while I was never carried off the field on myteammate's shoulders, and never trotted the bases fora homerun, I came away with something infinitelymore valuable. The dreams and visions I put to papernow may not be the same as the Technicolorodysseys that filled my younger eyes, but the seedfrom which these words come once fell to ground,rooted and grew tall in left field.From psychotic chefs to world killing comets, froman asexual future society, to man-eating grizzlies,FOUR FROM LEFT FIELD is a collection of mymore bizarre flights of fancy, none of which hasanything to do with baseball.

~ ~ ~ ~ ~

All titles are available in paperback, Nook, andKindle formats.

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