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The Pig Roaster’s Tool Box II

The Pig Roaster’s Tool Box II (Part 1) ~Chef Perry Perkins~ Last time we talked about the importance of having the right tools for the right job, especially when roasting 100lbs of pig, and took a look at a few of those tools, in “The Pig Roaster’s Tool Box I. Here are a few more that I couldn’t do without...Heavy [...]

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The Pig Roaster’s Tool Box I

The Pig Roaster’s Tool Box I ~Chef Perry Perkins~Roasting a whole hog isn’t exactly like flipping a burger on the grill. Experience and education are important, in fact they’re essentials on our journey to the perfect pig and, like most things in life, that journey’s a lot easier when you have the right tools for the [...]

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La Caja China Tri-tip Sliders

La Caja China Tri-tip Sliders ~Chef Perry Perkins~ The Menu Tri-tip Sliders w/ Sweet Balsamic Onions Carolina Pork Ribs* Sweet & Savory Bacon Wrapped Dates* Simply Awesome Green Beans* Kale Bacon Slaw* Sangue Rosso Sangria* *Full menu from La Caja China Party! Perfect Tri-Tip Sliders The tri-tip is a cut of beef from the bottom sirloin primal cut. It's a small triangular muscle, usually 1.5 to 2.5 [...]

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Peach Mojo Pork Shoulders

Peach Mojo Pork Shoulders ~Chef Perry Perkins~ 1 - 8lb pork shoulder ½ cup sea-salt 2 Tbs garlic powder 15 oz sliced peaches in syrup 12oz apricot & pineapple preserves 1 qt Hawaiian Mojo (recipe below) 1 can peach slices, in syrup 2 Tbs red pepper flakes 16 oz peach preserves ½ cup Stubbs Mesquite Liquid Smoke Inject the pork with mojo and [...]

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Pulled Pork Tamales with Southwestern Béarnaise Sauce

Pulled Pork Tamales with Southwestern Béarnaise Sauce ~Chef Perry Perkins~ This started out as my go-to recipe for using up leftover pulled pork (on the rare occasions that I had leftover pulled pork) Now, it’s become so popular with friends and family, that I smoke bone-in pork shoulder the day before in my La Caja China #3 [...]

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Latin Touch: Beef Rib Worksheet

Latin Touch Beef Rib Worksheet ~Chef Perry Perkins~ Beef Ribs may not be the pit-master’s sweetheart that pork ribs are, but these "dinosaur bones" of beefy goodness make for awesome barbecue, and they're often a great deal at the grocery store, as well. Like pork ribs, if done wrong they can be tough and stringy, but when done [...]

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The #1 Best Method for Reheating BBQ

The #1 Best Method for Reheating BBQ ~Chef Perry Perkins~When I BBQ, I always like to cook more than I need.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 family, I just like to have [...]

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3-2-1 Ribs in La Caja China, Part 1

3-2-1 Ribs in La Caja China (Part 1) ~Chef Perry Perkins~ Now don't get me wrong...I love my brisket and pulled pork, but a perfectly cooked slab of pork ribs, tender and juicy on the inside, with a sticky, crusty glaze, or a sweet dry rub...well, if God made anything better than that, He kept it for Himself. I've [...]

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Fish on The Grill Top (Part 2)

Fish on The Grill Top (Part 2) ~Chef Perry Perkins~ Foil Wrapping While really more like steaming or poaching, than grilling, foil wraps ( or, as we used to call them in Troop 651, "hobo packs") certainly have a place in the outdoor chef's bag of tricks. Foil wrapping is great for combining the flavors of fruits, vegetables, fresh herbs, [...]

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Fish on The Grill Top (Part 1)

Fish on The Grill Top (Part 1) ~Chef Perry Perkins~ A lot of folks these days are looking for healthier grilling options without sacrificing great flavor. When my readers contact me asking about great-tasting, guilt-free grilling, I always point them to one of my favorite food groups: fish and seafood. It's hard to beat a succulent, tender bite of [...]

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