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Getting the Most out of your La Caja China Rotisserie Kit & Meat Thermometer

Posted by Chef Perry P. Perkins on

Cook chicken, turkey, game hen, sausage, and many other meats while roasting inside your roasting box at the same time! This portable rotisserie system is designed to fit over any Caja China or Caja Asadora pig roaster model, as well as over open fire or on the ground. It runs on two D size batteries, and can be used virtually anywhere! Latin Touch is your home for the best in barbecue and caja china/roasting box products.

Now, I love my La Caja China Rotisserie, and I use it all the time. In my not-so-humble opinion, the self-basting flavor and evenness of cooking that you get from rotisserie grilling is impossible to achieve from any other method.

Here are some of my favorite tips for using this accessory:

Pile you coals at the far end (with the Rotisserie mounted at the other, and light just the front edge of the coals.

Once the front 4-6 inches of coals are lit, rake them forward, under the meat in an even row.

This “timed burn” method will supply hot coals throughout the cooking process.

As the meat, especially chicken, cooks, it will shrink slightly. Be ready with a kitchen towel and a pair of pliers to push the spit-forks back into the meat, and tighten the wingnuts.

Proper balance of the rotisserie is equally important for even cooking, as well as reducing stress and wear on the motor.

Meat should be centered in the middle of the rotisserie skewer, as firmly as you can. With poultry, be sure to truss (secure the wings and legs) in as tightly as possible.

A floppy chicken will lead to flare-ups, uneven cooking, an scorching.

Remote Meat / Cooking Thermometer

http://cdn3.bigcommerce.com/s-px4ca/products/541/images/877/1470N_2__85573.1429727731.1280.1280.jpg?c=2Ultra handy, high tech meat thermometer has a pre-settable alarm that works simultaneously with temperature and time Set alarm to go off when it reaches set temperature (from 32 to 392 degrees F), or set it to go off when set amount of time has elapsed.

I use my probe thermometer all the time, as I get much more accurate cooking results from it than I do from timed cooking, which can be effected by many variables like fuel, density/weight of food, and external temperatures.Equipped with a long probe on a 43 inch wire measuring es; Also equipped with memory for frequently used settings; makes a great gift idea for any kitchen enthusiast! This unit requires one AAA battery for power, which is included.

Here are some quick tips for getting the most out of your Remote Meat / Cooking Thermometer:

When using the thermometer to gauge the internal temperature of the box itself, stick the probe all the way through a halved potato. Set the potato cut-side down on the grill. This keeps your thermometer off the grates.

Insert the stem of a probe thermometer into the thickest part of the food, or in the center of the food if the food is even in thickness. Be sure the end of the probe is not resting against bone, which will have a different temperature that the meat around it.

  Keep in mind, when cooking to a specific temperature, you want to remove the meat from heat,   and allow to rest, while it is just slightly less done than you want the finished product, as “hold-
  over cooking” will finish it during the resting process.

  You can figure that the internal temp in a smaller piece of meat will rise about 15 degree while      resting, while a larger cut will typically rise about 1o. For example, a pork tenderloin grilled to       135°F one your Caja China, will come up to between 145 – 150°F while resting.

   Lastly, use a recipe’s suggested cooking time you in the ballpark, then rely on a good  thermometer to bring the dish home.

   ~ Chef Perry 

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