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Latin Touch

About Barbeque Mops

About Barbeque Mops ~Chef Perry Perkins~ Barbecue "Mops" or basting sauces, are typically thin, vinegar-based liquids that are applied to meats during the slow cooking process of traditional barbecue, to keep the meat moist and add flavor. Tomato juice, vinegar, apple cider, beer, citrus juices, or a combination of the above, are typical ingredients. Mops have been used [...]

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Argentine Grilled Tri-Tip

Argentine Grilled Tri-Tip ~Chef Perry Perkins~ Argentines eat more beef per capita than any other country’s citizens, and when they cook it outdoors, they always do it over wood to infuse the meat with deep, smoky flavor. You’ll need an instant-read thermometer to know when the tri-tip has reached a perfect medium rare. The tri-tip is a triangular [...]

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How I do Brisket

How I do Brisket ~Chef Perry Perkins~ This method is my adaptation of Aaron Franklin's style (hey, he's the best, right?) Starting with a full 10-12 pound brisket (called a "Packer Brisket") and using a rub consisting of: 1/4 cup sea salt 1/4 cup Hickory salt 1/3 cup coarse black pepper 1/3 cup granulated garlic First, I mix all of the rub ingredients [...]

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Stalls & Crutches

Stalls & Crutches ~Chef Perry Perkins~ Here’s a couple of tip about BBQ that you don’t often hear about outside of the pit-smoker community, but have stimied many a novice in their attempts at brisket and pork shoulders. The Stall The stall is a mysterious event that occurs when the internal temperature hits 160-165F, when the gradual rise in [...]

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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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