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Latin Touch

5 Tips for Temperature Control

5 Tips for Temperature Control ~Chef Perry Perkins~ One of the first questions many Caja China users ask, is about roasting in different types of weather, and how it effects cooking time. Obviously, things are going to cook different on a hot day, than they will when it’s snowing. I’ve roasted and grilled in all types of weather, [...]

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How to make your own custom BBQ Rub

How to make your own custom BBQ RubWhat is a rub?A Rub is a spice and/or herb blend that’s used to coat meats prior to cooking. Rubs can be completely dry or can incorporate some liquids. This is called a wet rub or paste. Rubs are typically used in barbecue and grilling because of they [...]

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40-Clove Garlic Rotisserie Chicken

40-Clove Garlic Rotisserie Chicken ~Chef Perry Perkins~ If you're hesitant about this much garlic in one dish (I was, too) , have no fear – 40 cloves of garlic gives an amazing garlic essence to the chicken, and slowly basting the meat in its juices, as the bird turns over the coals. The flavors really meld, leaving [...]

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Ultimate La Caja China Holiday Guide - Part 3

Ultimate La Caja China Holiday Guide - Part 3 ~Chef Perry Perkins~ Chef Perry’s Favorite Garlic Mashed Potatoes 7 pounds russet potatoes 4 tablespoons fine sea salt 32 fluid ounces (4 cups) half-and- half 32 fluid ounces (4 cups) low-sodium chicken broth 1 cube sweet cream butter, melted 12 cloves garlic, crushed 12 ounces grated Asiago cheese Peel and dice potatoes, making sure all are [...]

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Perry’s Garlic Mushroom Stuffing - Holiday Guide Part 2

Perry’s Garlic Mushroom Stuffing - Holiday Guide Part 2 ~Chef Perry Perkins~ 2 pkg Unseasoned Stuffing Mix, 13 oz each 2 large onion, coarsely chopped 4 cups mushrooms, thick-sliced 2 cups cooked turkey and giblets, shredded 2 tablespoons fresh garlic, minced 2 cubes sweet cream butter 4 stalks celery, coarsely chopped 4 cups turkey stock 2 teaspoons rubbed sage pepper to taste Generously butter a disposable turkey [...]

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Tips for Perfect La Caja China Turkeys

Tips for Perfect La Caja China Turkeys ~Chef Perry Perkins~ THAWMake sure your turkey(s) are COMPLETELY thawed by the night before. The bone temp of the turkeys will make or break the La Caja China process. The USDA recommends cold water thawing.Allow about 30 minutes per pound, and be sure the turkey is in a leak-proof plastic [...]

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Ultimate La Caja China Holiday Guide - Part 1

Ultimate La Caja China Holiday Guide - Part 1 ~Chef Perry Perkins~ What we’re really talking about is a wonderful day set aside on the fourth Thursday of November when no one diets. I mean, why else would they call it Thanksgiving? - Erma Bombeck Thanksgiving is one of my favorite holidays, but it’s no secret that (especially [...]

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Briquettes vs. Lump Charcoal

Briquettes vs. Lump Charcoal ~Chef Perry Perkins~ If you've been cooking over (or under) coals, for any length of time, you're probably familiar with the great debate of lump charcoal vs. briquettes. And, if you've been reading my articles on outdoor cooking for any length of time, it probably won't surprise you that I have a firm opinion [...]

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6 Tips for Crispier Pig Skin

6 Tips for Crispier Pig Skin ~Chef Perry Perkins~Crispy pig skin...is there anything better?(The answer is no.)Delicious, moist, tender pork is a wonderful thing. As a friend of mine often says, "If God created anything better, He kept it for Himself", but let's face it...most of us start pickin' at that puffy, crunchy, salty skin while [...]

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Pig Roasting Around the World - Part Eight

Pig Roasting Around the World Part Eight ~Chef Perry Perkins~ Long before the introduction of plates and knives and forks, the Celts of the pre-Roman UK were enjoying roasted whole boar with their fingers. Modern Brits are still famous for their pig roasts (though they mostly use silverware), and for the unique and flavorful marinades they use, containing apple [...]

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