Easy Ways to Use a La Caja China Roaster for Pig Roasting

Planning to purchase your own La Caja China Roaster and curious to know how to use it? Or perhaps you just got your La Caja China and you can't wait to start using it. No matter your situation, this post will guide you through the process of cooking your first (and definitely NOT the last) American Cuban-style pig roast using a china box.

 

Maybe you love whole roasted pig or you haven't tried one before but you really want to. Nobody can blame you for that. Whole pig roast looks really amazing, and it actually tastes heavenly. And what better way to achieve that perfect slow-cooked pig than to use a Caja China box? It is so much easier to use than other roasting methods and is guaranteed to cut grilling time in half. But the best part is yet to come: using the pig roaster box will ensure that the result is always juicy and evenly cooked you won't be able to resist it!

 

Let's stop the lengthy introduction and let's get grilling!

Cooking with La Caja China pig roasting box is simple provided that it's done properly. First, you need to order a whole dressed and butterflied hog for roasting, a 65 – 85 pound (weight when dressed) hog will do. Two days or the night before the roast, inject the pig with 5 shots of La Caja China Mojo marinating sauce in the hams and 4 shots in the shoulders. Keep it on ice overnight in a large cooler or inside your La Caja China.

 

On the day of the roast, take the ice out of the cooler or your china box and bring pig to room temperature in about 4 hours.  Lay the pig flat between the provided wire racks with 4 S-hooks.  Place the drip pan inside La Caja China, and then place the pig inside the box.

 

Cover the box with the metal ash pan, and then place charcoal grid on top. Add 16 pounds of regular plain charcoal then light the charcoal using a chimney starter. After an hour, evenly add 8 pounds charcoal. Add 3 more batches of charcoal every hour.

 

After the 3rd hour, it's time to flip the pig over. Ideally, this should be done by two people wearing protective gloves for safety. Lift up the metal tray and place it on the long handles. Flip the pig over and return inside the La Caja China box. With a use of a knife, carefully make cross cuts in each square of the grid. Put the ash pan and charcoal grid back on and cook for 30 minutes more. Lift the charcoal pan and take a peek to see if skin is crispy enough. Continue doing this every 10 minutes until the skin is crispy enough to your preference.

 

Finally, remove pig from the China box and set roasted pig on top of a big table. Carve into serving pieces or serve whole along your desired sauce or side dishes.

 

Don't have a La Caja China yet? Don't miss out and order one today! Call us at 1-800-338-1323 to get more information about our pig roasters!

 

Easy Ways to Use a La Caja China Roaster for Pig Roasting first appeared on http://Blog.LaCajaChina.com.

Pork Loin vs. Pork Tenderloin

For someone who's not knowledgeable about meat cuts, pork tenderloin and pork loin can bring so much confusion and disappointment. While these two cuts share a bunch of similarities, you will notice from the photos above that they too have various differences as well. Read on to learn more about these two sought-after meat cuts.

Pork Loin and Pork Tenderloin: The Main Difference

If you have this idea that pork loin and pork tenderloin are the same and cut from the same part of the animal, think again, because they are not. If you will notice, pork tenderloin is small and thin, while the pork loin can be cut into steak-like pieces because of its width. However, their differences are seen the most in the way we cook them. Pork loin is best when slow roasted or grilled, while pork tenderloin is best cooked quickly in high heat. Both can be cooked using the La Caja China Cajun microwave box, by the way.

Pork Loin as Substitute to Pork Tenderloin

While it is obvious that both meat cuts are lean, their size and shape are fairly different as well as the way they should be cooked so you cannot use one instead of the other in recipes.

Know Pork Loin More

The pork loin is more commonly addressed to in meatshops as pork center loin, center cut pork loin, pork center cut rib, center cut pork, pork loin center, pork loin roast center, pork loin center rib, or pork loin rib half. It is cut from the animal's back and is usually sold either boneless or bone-in. Bone-in pork loins normally have backbones removed or "Frenched" meaning the ribs have been trimmed of meat, usually called pork racks or crown roast of pork if the pork rack is tied into a circle. The pork loin is quite a large piece of meat, weighing anywhere from two to five pounds for each cut. If properly cooked, this lean meat is tender, best if mildly flavored and oozes with a thick cap of delectable fat on top. Using your La Caja China roasting box, pork loin is best grilled over medium heat or seared first before roasted in the oven. Overcooked pork loin is not good so be careful not to overdo it.

Know Pork Tenderloin More

The pork tenderloin is popularly known as pork tender or pork fillet and it's basically from the muscle running alongside the animal's backbone. Pork Tenderloin is boneless and averages around one pound each whole. Just like the pork loin, the pork tenderloin is lean and mildly flavored meat. This part is the most tender cut of pork and basically cooked best if quickly done. The pork tenderloin's tough silverskin is trimmed off first before cooking. It works well with marinades and has to be quickly cooked either roasted, seared, grilled, or stir fried. It is best not to overcook a pork tenderloin.

Whatever cut you have there to serve your family or guest, both pork loin and pork tenderloin can be cooked using your La Caja China roasting box. It's versatile and the best one in the market. You'll never go wrong with us. Visit our shop or call us at 1-800-338-1323 to get more information about our roasters!

Pork Loin vs. Pork Tenderloin first appeared on http://Blog.LaCajaChina.com.

How to Cook in a Cajun Microwave Box

Cajun microwaves are normally made from charcoal-heated cypress or wood. These roasting boxes are used to cook various kinds of meats and vegetables, or used at times when one wants to cook his food differently. Cajun microwaves cook through roasting and because of that it yields a unique flavor only known to barbecues and grilled food.

 

Typically, a Cajun microwave is perfect for get together with family and friends, and simple cookouts.

 

Here are the things you need to cook something on your Cajun microwave:

– Cajun microwave
– Chicken, pork, beef, vegetables
– Wood Charcoal
– Plastic container or metal to catch the dripping grease
– Meat thermometer to see if the meat is thoroughly cooked
– Aluminum foil
– Herbs, spices, and seasonings

 

How to Cook on Your Cajun Microwave Box

 

Follow these simple steps to come up with the best meal using your Cajun microwave:

 

You can cook various kinds of food inside your Cajun microwave. Depending on how big your box is, you can cook turkeys, beef, pork, roast chickens, various vegetables, and even whole pigs.

 

The first step is to marinate the food you are cooking using your choice of marinade.

 

Pre-heat your oven. Bear in mind that Cajun microwave boxes are designed to cook food with heat coming from the top so you will notice that the charcoal or wood is on top. Typical cooking temperatures range from 225 to 275 degrees Fahrenheit. The heat inside the box is intense thus produces crispy skin and juicy meat.

 

Once done, place it on top of the grate inside your Cajun microwave box. This grate is mounted inside to separate the oil from your food. This is the perfect time to add any seasonings and oils on your food. You also have the option to add wood chips for that woodsmoke flavor to your food.

 

Keep the box closed as you cook to maximize the heat inside the box.

 

As you cook, grease typically drips from the food to the bottom of the box. For you not to have any problems during cleanup, line your box with aluminum foil or place a container under the drain to catch the grease.

 

Cooking time vary from food to food. It takes longer time to cook a whole pig versus a turkey or whole chicken. It is best to check your recipe for the cooking time of each food. Also be aware of the smell as it cooks.

 

Once done, remove the food from the heat, but before doing that, test your meat using a thermometer to ensure that the meat is thoroughly cooked to avoid any untoward illness associated with raw meat.

 

Cool down your utensils, grate, and box before washing them with hot soapy water. Let it dry off, and rub with cooking oil before keeping the entire microwave box in a dry place.

 

The best Cajun microwave boxes come from La Caja China. You'll never go wrong with us. Visit our shop or call us at 1-800-338-1323 to get more information about our roasters!

How to Cook in a Cajun Microwave Box first appeared on http://Blog.LaCajaChina.com.

What Is A Rotisserie Kit For, and Do You Really Need it?

A rotisserie is a cooking technique wherein meat is put on a spit and cooked over fire. In modern times, the spit is a metal rod to hold food while in the earlier years, people have used bamboo or other types of wood. This is commonly utilized for cooking large chunks of meat such as pig and turkey. If you are interested in learning why the rotisserie became popular, read this informative article.

 

How Rotisserie Chicken Became Popular

 

We often see this, skewered birds roasted in rotating rows. They are popular, if you didn't already know and are generally called rotisserie chickens. They are often sold everywhere from grocery stores to member-only clubs. In 2010 alone, six hundred million rotisserie chickens were sold in the United States.

 

The Washington Post released a few interesting bites into how this popular chicken is made:

1. Most of these rotisserie chickens are treated with salt solution or water to ensure that they survive the heated display shelf.
2. The crisp, golden skin of your rotisserie chicken is because of the following ingredients: oleoresin, yeast extract, sodium tripolyphosphate, and other "natural flavorings".
3. It is said that Costco started the rotisserie chicken trend. They sold about 50 million rotisserie chickens in 2011.

 

It is seemingly obvious that a rotisserie is a great tool in cooking meat, especially pork and chicken. Because the spit turns, the meat is evenly cooked without being burned.

 

However, cooking rotisserie chicken doesn't come easy. You need to do it right, otherwise you'll end up with either partially or overly cooked chicken — something that you won't like.

 

It is really thought provoking why rotisserie cooking does not get any more respect that it truly deserves. A lot of grill manufacturers say that you do not really need a rotisserie because normally a grill with a lid serves the same purpose — even roasting. However, it is always recommended to use the proper equipment to perfectly cook your chicken. Realize that the heat should move around the food and not the other way around.

 

Like most things, rotisserie cooking has its advantages. Since the meat are self-basted and roasted slowly, the meats end up generally juicier. The same thing happens when you roast a pig in a La Caja China Cajun box, you will always end up in serving crispy, delicious roasted pig to your loved ones. Learn all about the best spices and accessories for your La Caja China.

 

Visit our shop or call us at 1-800-338-1323 to get more information about our roasters!

 

What Is A Rotisserie Kit For, and Do You Really Need it? first appeared on http://Blog.LaCajaChina.com.

Learn to Roast Turkey for all Occasions

Want to have something very special to serve your guests on your next gathering? Tired of those fatty and oily foods? Why to try something elegant and yet sumptuous?

Why not cook a juicy and tasty roast turkey that will surely entice your visitors to have some more. There are so many ways to cook your roasted turkey and not just make the same old boring style.

You can actually do this in any occasions and I am definitely sure that this will be the center of attention.Read below and learn these tips that will turn your simple party into a magical one.

 

Roasting Tips for Moist and Tasty Turkey

There are lots of approaches utilized to cook a wet and tasty Roasted Turkey. Most techniques depend on basting. The turkey can be basted every 30 minutes with a basting bulb, or covered with cheesecloth taken in butter. Other methods such as brining the turkey (taking in a seawater solution for 8-10 hours), or injecting a basting option into the meat. Whatever technique you prefer, appropriate roasting is key to tender moist meat.

Entirely thaw the turkey. Start early and thaw the turkey in the refrigerator or in a place where the air temperature level is no higher than 40 degrees. A 20-pound turkey takes about 2 or three days to thaw completely. Be sure the turkey is defrosted completely, till no ice appears in the inner cavity and the meat is soft. Beware: If the inner cavity is still frozen and even partly frozen when you put the turkey in the oven, the beyond the bird will be done before the inside, and the inside temperature level will not be hot adequate to destroy disease-causing bacteria, or if it is the outdoors meat will be dried out before the center is done.

 

Here's another turkey roasting style to add to your list. You can never go wrong as this will guide you through from how to prepare  the turkey and how to marinate it, to roasting it. This will definitely help you have a bigger scope in making variations in your turkey roasting. I am 100% sure that this another recipe that will blow you away as it will leave your family and friends wanting for more.

 

How to Slow Roast a Turkey Overnight

Many individuals have a reliable way of preparing a turkey that they prefer. Some people prefer to use a slow-roasting technique that includes roasting the turkey in the oven over night at low temperature levels. While this method can produce a tender and flavorful bird, it is not without threat. According to the USDA, you ought to not roast a turkey at temperatures listed below 325 degrees F because of danger of food borne illness. Even with this threat in mind, nevertheless, lots of people still opt to slow roast a turkey over night in the oven.

Now, to give away my secret… No matter how good the recipe is or how good it was done – if you don't have the cooking equipment that will cater to all your cooking needs, you will never achieve what you want. Always stick with the best roasting box, La Caja China!

CLICK VIDEO TO WATCH!

Learn to Roast Turkey for all Occasions first appeared on http://Blog.LaCajaChina.com.

The Ultimate Cuban Lechon Asado Recipe

Cubans are known for their love of roasted pig or lechon asado. And though we also roast whole pigs, you'll notice that the distinctive difference between American and Cuban pig roasting is their use of sauce. While we love using herbs, spices and seasoning for our pig, Cubans on the other hand make use of mojo criollo, their popular marinade. Follow this recipe if you want to serve a Cuban-flavored lechon asado to your loved ones and friends!

Ingredients:

Sauce:

• 2 onions, sliced into rings
• 1 tablespoon black pepper
• 3 tablespoons salt
• 2 heads garlic, chopped
• 2 tablespoons dried oregano
• 1 tablespoon ground cumin
• 4 cups orange juice

Roast:

• 8 pounds boneless pork blade roast (shoulder part)
• salt

Cooking Instructions:

1. Create your mojo criollo marinade. Mix all the sauce ingredients in a bowl and set it aside for about 10 minutes.
2. It is best to use an injector to make marinating easier for your pork shoulder. Strain half of the sauce that you made earlier. Pour the solids back into the other half of the sauce. You will use that for basting.
3. Now dip the injector into the strained sauce and fill it up. Pierce your pork shoulder with the needle and inject the sauce into the meat. Repeat this process in all areas until you have used up all the strained marinade.
4. Put the pork in a clean container and rub the meat with salt. Pour the rest of the marinade onto the pork and let it get soaked. Put it in the fridge and let it stay there overnight. For best results, marinate it for 24 hours.
5. The following day, remove the meat from the marinade and transfer the mojo criollo to a saucepan. Add two onions (sliced into rings) and let the mixture boil for about two minutes. Once done, allow it to cool down. Process the sauce in a blender and create a smooth puree.
6. Set up your charcoal grill and set your meat on the grill with the skin side up. Cook it for a total of 2.5 hours and only turn it to the other side once it is already halfway done. The desired internal temperature is 160 degrees Fahrenheit.

I hope that you'll love this lechon asado recipe! To achieve the best results, make sure that your pig is fresh. Also read about how to buy pork from the market to get awesome tips! And if you still don't have a La Caja China, visit www.LaCajaChina.com to order one today.

The Ultimate Cuban Lechon Asado Recipe first appeared on http://Blog.LaCajaChina.com.

Are You Barbecuing or Grilling?

It's summer time once again and your family has decided to eat outdoors. Prepare the healthy barbecue recipes and let the grilling begin!

 

Wait, what?

 

Okay, it is given that the two most popular outdoor cooking methods everywhere are barbecuing and grilling. But do you know that these two differ from each other? There are people who know this but most don't. The latter believe that barbecuing and grilling are the same thing. Unfortunately, they're not.

 

In simple words, barbecuing is cooking the meat slowly under low temperature, whereas grilling is quickly cooking the meat in dry heat or high temperature. According to Ken Hueston, owner of Smoken Bones Cookshack in Victoria, grilling is done with the lip up and with direct heat from the bottom instead of all around the source, while barbecuing is cooking meat with lid closed in a slow circumvented unit of hot air.

 

BARBECUING

• Normally, dried wood or charcoal is used on this process. Some prefer gas but most are not comfortable with this and still uses charcoal or dried wood.
• The best cuts to barbecue are pork ribs and beef brisket.
• The heat used in barbecuing is much lower.
• The cooking time is much longer.
• It is best to lather favorite BBQ sauces as you cook to create a beautiful glaze on the meat's surface.
• To ensure that the meat stays juicy, it is best to spray apple juice as it cooks.

 

GRILLING

• Hot charcoal or fire from a gas burner is used in grilling.
• This technique is perfect for meat slices and fresh fish.
• Unlike in barbecuing, grilling is cooking something quickly in high heat.
• Juices of the meat are sealed since it is cooked in much lesser time. Leaving the meat a little longer will make it dry.
• Barbecue sauces are best lathered after cooking the meat to avoid the sugar from burning.
• Yes, vegetables and fruits are perfect for grilling just make sure that you don't overcook them.
• The same apply with meat, do not overcook it.

 

These two ways of outdoor cooking is popular during summer in countries such as the US. However in tropical countries, these are popular all year round. One important tip: Do not serve the burnt part as it could cause unwanted health hazards.

 

We hope that these tips help! If you are using a Cajun box like La Caja China, check out these tips on how to use your La Caja China box. Feel free to visit our website to get more information on the best pig cookers, the best barbecue grills, even Texas barbecue recipes! Find out why La Caja China is known as one of the best outdoor grills in 2015. Visit our website or call us at 1-800-338-1323 to get your own La Caja China today!

Are You Barbecuing or Grilling? first appeared on http://Blog.LaCajaChina.com.