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Latin Touch

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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Did You Know You Could Grill…?

Did You Know You Could Grill...? ~Chef Perry Perkins~ Sure, we all enjoy grilling up a nice steak or some juicy burgers, but sometimes it's nice to branch out and try new things too, right? There are heaps of delicious options you can throw over the fire...and they so seldom get a nod from your average backyard BBQ [...]

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Veggies on the Grill

Veggies on the Grill~Chef Perry Perkins~ Caramelizing your vegetables on the grill top, and adding a kiss of smoke, are the key to taking them to the next level. Some of the best produce for grilling, include whole corn, peppers, asparagus, onions, tomatoes, and eggplant. You can scarf these lovelies straight up, toss them with a splash [...]

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Roast Goose a la La Caja China

Roast Goose a la La Caja China~Chef Perry Perkins~ Roast goose is a favorite Christmas dish in Sweden (as well as many other countries.) Goose is very different than turkey, as the meat is dark and roasts up like a lean roast beef. A bonus with roast goose is its crispy skin, second only to pig skin…it’s the [...]

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Grilled Holiday Side Dishes

Grilled Holiday Side Dishes~Chef Perry Perkins~Let’s face it, there’s no “wrong” time to fire up your La Caja China, and the holidays are certainly no exception.Sure, the weather might be a little cooler, the days a little shorter, and some of you may have to shovel a path through the snow to your grill, but [...]

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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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