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/
12 comments:
Thanks for letting us have a look into your family. Hopefully you will have more time to post.
My husband used to BBQ for a living in the deep south. To get the hickory flavor, soak the chunks overnight in water, juice or wine, then place them on the coals, rather than on the level with the meat. Not sure of the construction of the box, but believe that will work. Really enjoyed your family news!!!!!
MC-
Problem with your suggestion is that since the box is closed and the charcoal is on the top it does not pass on any flavor to the meat.
Thanks for visiting!
RIBS is the one thing I have not done in my LCC. Thanks for the instruction. I have done Lamb, pig (over 20 so far), turkeys, and many chickens. I am also a SC boy. If I could offer any advice my site is http:www.weservepapers.com
Jeff Bannister
Your blog keeps getting better and better! Your older articles are not as good as newer ones you have a lot more creativity and originality now keep it up!
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Awesome post!
I just did a whole pig in the new "Semi-Pro" model of La Caja China, and it was amazing!
The new drain and spigot make the clean-up SO much easier!
Those ribs looks wonderful!
-Perry
Burnin' Love BBQ
I have been wanting to get the Semi-Pro model....pricey. Awesome Blog you have there!
Hey all,
I've got some great La Caja China recipe posted at http://burninlovebbq.wordpress.com/
Also, keep an eye out for my upcoming cookbook, "La Caja China Cooking"
Thanks!
-Perry
Hey Daddy Sloane...
I'm in the final stages of my "La Caja China Cookbook" and I'd love to add one of your favorite recipes and credit you and your site in the book!
If you're interested, shoot me an email at: perry@perryperkinsbooks.com
Thanks!
-Perry
Just following up to let you know the second cookbook just released!
Thanks for everything!
-Perry
Perry P. Perkins
Author
“La Caja China Cooking”
“La Caja China World”
Burnin' Love BBQ
www.burninloveblog.com
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