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Latin Touch

Cochon Farci

Cochon Farci (sword and armor optional) ~Chef Perry Perkins~ Pourcelet farci (Stuffed Suckling Pig) is a traditional Medieval recipe (originating in France) for a classic roast pig stuffed with cheese, forcemeat, egg yolks and chestnuts. One of the earliest known recipes for this dish is listed as “Stuffed Pigling” from Le Menagier de Paris [The Goodman of Paris], c. [...]

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Why I Love My La Caja China Most

Why I Love My La Caja China Most (don’t tell the other smokers...) ~Chef Perry Perkins~ Quality My first and foremost priority, when smoking, or any cooking, really…is the quality of the finished product. I have a lot of grills and smokers (don't get my wife started!) and the meats that I roast or smoke in my Caja is [...]

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Sweet & Spicy Lemon Rotisserie Chicken

Sweet & Spicy Lemon Rotisserie Chicken ~Chef Perry Perkins~ This recipe is great on a sandwich, chopped into a salad, cubed and tosses with angel-hair pasta, or just on its own!1 cup fresh lemon juice2 tsp. lemon zest¼ cup chopped rosemary4 Tbs. vegetable oil¼ cup Chinese hot mustard½ cup honey2 tsp. salt2 tsp. paprika1 tsp. crushed red pepper1 [...]

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4 Fantastic BBQ Rubs

4 Fantastic BBQ Rubs ~Chef Perry Perkins~ Dry seasoning blends, known as “rubs”, are often used on grilled or barbequed meats. Dry rubbed ribs are a well-known, and popular dish, but steaks, burgers or pork chops are also given flavor through a spice rub. Most typical BBQ spice rubs include chili and cayenne pepper, garlic and onion powder, salt [...]

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Getting Started with Smoke

Getting Started with Smoke ~Chef Perry Perkins~ Smoking meat is as old as, well...smoke and meat. Some of the best meats to slow smoke are those that aren't much good for any other cooking method. Two of the kings of BBQ, pork shoulder and beef brisket, are real jaw-wreckers if not cooked low and slow, mature poultry is another great [...]

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Beef on a Budget

Beef on a Budget ~Chef Perry Perkins~ In my not-so- humble opinion, one of the great unsung cuts from the noble cow is the chuck roast. The chuck contains a lot of connective tissue, including collagen, which partially melts during cooking. Meat from the chuck is usually used for stewing, slow cooking, braising, or pot roasting. It is particularly [...]

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4 Fantastic BBQ Sauces

4 Fantastic BBQ Sauces ~Chef Perry Perkins~ BBQ sauces are used to flavor, marinade, baste, and as a condiment or topping for grilled and smoked meats, especially ribs and chicken. History places the origin of BBQ sauce to the first American colonies of the 17th century and can be found in recipes and cookbooks (both English and French) over [...]

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4 Rules for Becoming a Pit-Master

4 Rules for Becoming a Pit-Master ~Chef Perry Perkins~ Pitmaster: One in charge of the pit. Someone who, not only has mastered the techniques to create great BBQ, but is proficient in using a variety of pits, or grill to do so. While there's no one single accepted definition of the title, "Pit Master" (in fact, they vary [...]

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Did you Get a Caja for Christmas?

Did you Get a Caja for Christmas? ~Chef Perry Perkins~ Let’s face it...if Santa brought you a La Caja China (aka, a Cajun Microwave) for Christmas this year, you must have been pretty high on his “Nice” list...or, at least, you paid off the right elf! Now that you’re the proud owner of a magic box, let’s take [...]

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Fritas (Cuban Hamburgers)

Fritas (Cuban Hamburgers) ~Chef Perry Perkins~ Created by Cuban immigrants in South Florida, the frita is now a classic piece of Southern food Americana. A thin 1/4lb beef patty (typically cooked on a griddle) with a heavily spiced ketchup sauce, and always topped with crispy shoe-string fries. I make a modified version on my La Caja China grill with [...]

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