End of Summer: Part 2
10 Tips for La Caja China Cooking in the Fall
~Chef Perry Perkins~
In our last post, we discussed the first three of my tips for roasting and grilling with La Caja China, as the weather cools.
Now, let’s take a look at the re st!
*Do NOT add additional charcoal to your start load. The additional heat, coupled with the cold surface of the pig, WILL result in burning.
Also, add 10 minutes to the total cooking time for every 1 pound, over 80, that your pig weighs.
So, there are the rest of my 10 Tips for Fall! Don’t banish your La Caja China to a corner of the garage at the end of summer…winter is cold and dark enough already...
...make this one a little warmer with the Magic Box!
Speed-o’s are optional...
As a third-generation chef, Perry P. Perkins focuses his love of cooking on barbeque, traditional southern fare, and fresh Northwest cuisine.
Perry runs the non-profit organization, MY KITCHEN Outreach Program, which teaches nutrition, shopping, and hands on cooking classes for at risk youth.
His cookbooks include La Caja China Cooking, La Caja China World, La Caja China Party, and the NEW “La Caja China Grill.”
You can follow the rest of Chef Perry’s cooking adventures at ChefPerryPerkins.com
End of Summer: Part 1 6 Tips for La Caja China Cooking in the Fall ~Chef Perry Perkins~ Well, summer’s coming to end, and we all know what that means... Nothing...it means NOTHING! For those of us who refuse to hibernate all winter, living off our own fat (nothing personal) and dreaming of smoky, roasty meat, the coming of fall [...]
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Pig Safety 101 Part One ~Chef Perry Perkins~ Okay, okay…food safety isn’t sexy…but it is important. With whole hogs, not only can you get people sick, you can get a LOT of people sick. A lot of friends and family, to boot. The Risks Here in my home state of Washington, the Department of Health recently reported that at least a third [...]
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