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Latin Touch

Getting the Most out of your La Caja China Top Grills & Chimney Starter

La Caja China Stainless Steel Top Grills for Models #1 & #2 fits perfectly across the charcoal tray to provide a large grilling area for appetizers and more. Also can be used to heat side dishes, soups, and many other items.Personally, as someone who cooks in (and on) his La Caja China several dozen times a year, I would say [...]

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A Prime Caja Christmas

“And it was always said of him, that he knew how to keep Christmas well, if any man alive possessed the knowledge. May that be truly said of us, and all of us! And so, as Tiny Tim observed, God bless Us, Every One!” ― Charles Dickens, A Christmas CarolThe MenuSalt Crusted Prime Rib (get recipe & worksheet here)Balsamic Cranberry [...]

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Getting the Most out of Your Accessories: Smokers for La Caja China

I own two models of “smoke units” for my various La Caja Chinas: The Smoker Pistol, and the A-Maze-n Wood Pellet Smoker, both box and tubes.The Smoker Pistol is an electric smoke generator that mounts to the outside of the box and blows in smoke from a single-use cartridge (you purchase the cartridges in multiples). Given average temps and [...]

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Caja Family Thanksgiving

The MenuMojo Brined Turkeys (get recipe & worksheet here)Mofungo DressingGrilled Sweet Potatoes with Caramel Adobo SauceMofongo Stuffing 6 green plantainsVegetable oil1 lb. thick bacon, diced 6 cloves garlic, chopped3 sweet chili peppers, seeded/diced 1 sweet onion, diced 1/3 cup olive oil 1/3 cup chicken brothSalt & pepper to tasteFry the slices in the hot oil for 3 minutes. They should be a light golden color and semi-soft.Heat the oil [...]

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Great Side Dishes on your Caja China Grill

Great Side Dishes on your Caja China GrillThe MenuTwice Grilled OystersGrilled RatatouilleTwice Grilled Oysters2 dz med-small fresh oysters, in shell ¼ cup Tillamook butter 1 tsp minced garlic 1 tsp lemon pepper1 cup Asiago cheese, grated½ cup fresh Italian parsley, mincedCombine butter, garlic, and lemon pepper in pan. Heat until simmering, stirring often, remove from heat and set aside.Place oysters, cup-side down*, on [...]

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Three Ways to Light Charcoal: Pros and Cons

I was five or six years old, and we were having a family get together at Uncle Vern’s house. My Uncle Raymond, who was, almost assuredly, several mason-jars into the party already, decided that the charcoal in the battered old Weber (which was sitting on a plywood-covered, screened porch – them’s my genes, folks!) wasn’t heating up as quickly as [...]

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Balinese Babi Guling (spiced roasted pig)

Balinese Babi Guling (spiced roasted pig) Recipes from “La Caja China World ” Babi guling (spiced roasted pig ) is the most famous dish in Bali. Traditionally, babi guling is made with a whole suckling pig that has been rubbed with a fragrant bumbu (spice paste) and spit-roasted over a barbecue. Lemongrass, turmeric, and coriander make this one exquisitely flavorful pork dish. 20-25lb piglet, dressed 1.5 Tbs of [...]

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Brisket Tips

In Texas, barbecue means beef, particularly untrimmed brisket, that’s been slow-cooked over charcoal or wood in above ground smokers.No sauce is used before or during cooking. Pepper and salt are the most common seasonings. A thick tomato-based sauce with a sweet and spicy taste, thinned with vinegar, is served on the side of the barbecue meal. Beans, potato [...]

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Cinco de Mayo

Cinco de Mayo (Spanish for “fifth of May”) is celebrated nationwide in the US and in many areas of Mexico, predominately in the state of Puebla, to commemorate the Mexican army’s victory over French forces at the Battle of Puebla on May 5, 1862. The holiday is known locally as El Dia de la Batalla de Puebla. Despite what you may [...]

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Safety Checks for Grilling Season

It’s warming up out there…backyard BBQ-masters and pig roasters across the country are digging their grills out of the garage and getting ready for summer! I don’t know about you, but both my wife, and my home-owner’s insurance agent seem to breathe a little easier if I go over a brief “safety-checklist” before I start playing with fire each summer. [...]

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