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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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Oysters on The Grill

Oysters on The Grill ~Chef Perry Perkins~ For generations before the pioneer settlers arrived, Chinook Indians gathered oysters around what it now Willapa Bay and camped in the area that is now Oysterville, Washington. Oysters were typically set in the hot coals of the fire until the shell popped open, then the oyster meat would be removed [...]

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Grilling on the Go

Grilling on the Go ~Chef Perry Perkins~ Okay, so roasting a whole pig or lamb is pretty awesome, especially when using La Caja China makes it so easy to do, but sometimes you just want to throw something on the grill, right? So what do you do when you just want to “throw something on” for 80-100 hungry [...]

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Elote (Mexican Grilled Corn)

Elote (Mexican Grilled Corn) ~Chef Perry Perkins~ Elote (sweet corn on the cob) is a wildly popular street food in Mexico, and is just as frequently serves at the home dinner table. Grilled in husk), elote is often served on a stick, especially by street vendors or in stands, but just as often provides it's own handle [...]

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Tri-Tip Barbecue Worksheet

Latin Touch Tri-Tip Worksheet                   Date:                                                                                       [...]

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