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Latin Touch

Regional BBQ: Chicago

Regional BBQ: Chicago ~Chef Perry Perkins~ Chicago-style BBQ has it roots in three important historical events. The opening of the Union Stockyards in 1865, and the migrations of both Eastern Europeans, and African American (mainly from the Mississippi Delta) around the same time. The first brought their traditions of boiled and smoked meats and sausages, while the second brought generations of [...]

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Grilling the Perfect Steak

Grilling the Perfect Steak ~Chef Perry Perkins~ To grill the perfect steak, you get what you pay for. Go with T-bone, Porter-house or NY strips. If you can find a butcher that ages their beef 30 days, you'll taste the difference. The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth [...]

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Baltimore Pit Beef On the Grill

Baltimore Pit Beef On the Grill ~Chef Perry Perkins~ We've talked a lot, this year, about how different parts of the country have their special take on barbecued meats. From Texas brisket, to Memphis ribs, to Carolina whole hog. In East Baltimore, they've specialized in their own little piece of smoky meat history since the early 1970s. They call [...]

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Pig Roasting Around the World - Part Ten

Pig Roasting Around the World - Part Ten ~Chef Perry Perkins~ I'll be honest with you, it might be easier to find the Lock Ness Monster, than a whole hog recipe in Scotland. Alone among the peoples of northern Europe, the Scots historically harbored a deep aversion to eating pork. Even sausages seldom contained it. Unique to Scotland, [...]

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Pig Roasting Around the World - Part Nine

Pig Roasting Around the World - Part Nine ~Chef Perry Perkins~ In Ecuador, this roasted pig is prepared by marinating the pork in a sauce of beer, orange juice, garlic, achiote, and local spices. Slow roasted in giant outdoor clay ovens, with butter and spices, Hornado is often found at food stands in local mercados. The typical marinade uses [...]

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Reheating BBQ

Reheating BBQ ~Chef Perry Perkins~ When I BBQ, I always like to make more than I need (which is why I love roasting box cooking, so much space!) If I'm doing it for business, I pride myself on never having run out of meat, regardless of how many "unexpected" guests show up. When cooking for myself and my [...]

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Shuwa - (Omani whole roast goat)

Shuwa - (Omani whole roast goat) ~Chef Perry Perkins~ Goat may not be the first thing that comes to mind, when you think about La Caja China cooking, but remember...for much of the world, goat is THE red meat. Not just because it’s what available, but because it’s delicious! Shuwa is a traditional Omani delicacy prepared only on very special [...]

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Cheap Cuts

Cheap Cuts ~Chef Perry Perkins~ In my not-so- humble opinion, one of the great unsung cuts from the noble cow is the chuck roast. The chuck contains a lot of connective tissue, including collagen, which partially melts during cooking. Meat from the chuck is usually used for stewing, slow cooking, braising, or pot roasting. It is particularly popular [...]

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The Basics of Brining

The Basics of Brining ~Chef Perry Perkins~ In cooking, brining is a process similar to marinating, in which meat is soaked in brine before cooking. Brining makes cooked meat moister by hydrating the cells of its muscle tissue before cooking, via the process of osmosis, and by allowing the cells to hold on to the water while they are cooked, [...]

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Brining vs. Injecting

Brining vs. Injecting ~Chef Perry Perkins~ Brine, because of the salt content, will give greater flavor than a marinade, the salts open the proteins in the meat and they absorb more moisture, so brined meat will be juicier after cooking. (And more forgiving to over-cooking!) Personally, I think that pork benefits best from both marinating and brining. Think of it [...]

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