Here is the Raw meet getting ready to be turned into something yummy...for La Caja China experts out there..can you spot my nearly fatal mistake?
Here is Dad adding the lighter fluid. We love this part. As much fluid as you want can be added since none of the flavor goes into the meat. 2 piles of bricks...just like the side of the box says :)
More Fluid and a visit from Yuria.
FIRE!!!!
When the charcoal is ready it looks something like this. Spread it out and sit back and enjoy your hour off cooking with a nice cold adult beverage.
This is after one hour of cooking. We use a dry rub from a local BBQ catering outfit. Great stuff. Can you spot my mistake yet? Bone up for the first hour is the rule...I did not follow it. Luckily it turned out fine but the general 2 rules we have found the MOST important. Start your food from room temperature..especially when doing a pig and ALWAYS do bones up for the first part.
After the flip we decided to lather on some BBQ sauce. The ones to the left is typical ketchup based sauce while to the far right is Mustard based. All of them have the dry rub but the middle ones are left that way.
You will also not that we have added corn to the mix. It is a tough receipie for perfect corn so you may want to take notes.
Step one: Fresh Corn
Step two: 1/4 to 1/3 inch slab of butter
Step 3: Wrap in tinfoil
Step 4: Toss in La Caja China
Doesn't sound like much but it is awesome and in the last 30 mins it takes to finish the ribs the corn cooks perfectly.
AWESOME!!!
Get your own at http://www.lacajachina.com/
