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Latin Touch

Summer's Coming...Get Ready for It! - Part II

Summer's Coming...Get Ready for It! - Part II ~Chef Perry Perkins~ Last time, we looked at some important steps in gearing up for BBQ season. Things like organizing your cooking area, cleaning, and setting up a “safe zone. Here are a few more important tips to make sure that your Caja Station is tuned up and ready to turn out [...]

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Summer's Coming...Get Ready for It! - Part I

Summer's Coming...Get Ready for It! - Part One ~Chef Perry Perkins~ The sun's out the days are getting longer, and in backyards all over the country, folks are getting ready for BBQ & Grilling season! Soon, many of you will be pulling that Caja China or Cajun Microwave out of the garage in reparation for a long, [...]

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Dutch Oven Brunswick Stew on La Caja China

Dutch Oven Brunswick Stew on La Caja China ~Chef Perry Perkins~ I grill a few extra chicken thighs, when I roast a pork shoulder, just so I save a little of each to make this dish later! Brunswick stew is the quintessential “use what you’ve got” Southern dish. A 19 th century traditional stew for the poor folk [...]

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Easter Grilled Leg of Lamb

Easter Grilled Leg of Lamb ~Chef Perry Perkins~ Serves 8-10 The only way to eat lamb is medium rare or rare. That's first. If you don't like that, stop reading here and look for another recipe. Please, please, please DO NOT ruin this beautiful piece of meat, by cooking to "medium well" or "well done" both of which [...]

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Easter Smoked Leg of Lamb

Easter Smoked Leg of Lamb ~Chef Perry Perkins~ In Greece Easter is the biggest holiday, and apparently most everyone roasts a whole lamb on a “Souvla” which is a large spit. This is a popular recipe around the north of Madrid, as well, especially during the holiday seasons. Sweet, succulent leg of lamb is one of the [...]

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Hickory Buffalo Wings

Hickory Buffalo Wings ~Chef Perry Perkins~ Buffalo wings, an American invention, have become a national institution at bars and sporting events, since introduced at the Anchor Bar, in Buffalo NY, in the 1960's. Originally a cheap and convenient appetizer, using a cut of chicken that was typically thrown away, or used for stock. Bar owner Teressa Bellissimo, unknowingly launched [...]

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Regional BBQ: St. Louis

Regional BBQ: St. Louis ~Chef Perry Perkins~ St. Louis style BBQ is...unique. First of, "St. Louis Style" most commonly refers to a specific way of trimming spare ribs, as done in the St. Louis area. The sternum bone, cartilage, and the rib tips are cut away, leaving an even, rectangular-shaped rack. This cut, referred to by the USDA [...]

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Regional BBQ: The Carolinas

Regional BBQ: The Carolinas ~Chef Perry Perkins~ Each region of the US share similarities in what they call BBQ, as well as differences...sometimes very minor differences, but they all have something to teach us about that wonderful pastime of smoking and grilling meat. Each of these posts will cover a bit of history, specific techniques, and a look at "how [...]

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Regional BBQ: Kansas City

Regional BBQ: Kansas City ~Chef Perry Perkins~ Kansas City, a former meat-packing hub and railway center, bringing countless workers up from the South to work the rails, was destined for BBQ. It all started in KC during the great depression, when a man named Henry Perry started selling barbecued ribs (which were dirt-cheap at the time) grilled in his outdoor [...]

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Regional BBQ: Texas

Regional BBQ: Texas ~Chef Perry Perkins~ Each region of the US share similarities in what they call BBQ, as well as differences...sometimes very minor differences, but they all have something to teach us about that wonderful pastime of smoking and grilling meat. For time, let’s head on down to... Texas Yes, we've all heard it...usually from someone with a star on his [...]

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