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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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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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