Clambake La Caja China

Mark Stark, a Chef and owner of four restaurants in Santa Rosa and Healdsburg really enjoys the convenience and cooking style of La Caja China Roasting Box!

Mark came up with an alternative type of West Coast cooking that would be quick but still scrumptious since his wife and some friends will be spending the whole day at the Doran Beach, and we all know that pulling off an East Coast clambake at the beach requires a lot of time and effort!

Using their La Caja China Roasting box, Mark started working on his West Coast clambake. He included in his recipe, potatoes, Brentwood corn, homemade chorizo, Head-on shrimp from Monterey, Manila clams from Hog Island Oysters and mussels from Prince Edward Island. Of course to complete its West Coast style version, they’ve added the lobster.

Why La Caja China Can Make a Perfect Clambake Recipe

• While Stark was cooking he said, “I’m calling it Box on the Beach… Nobody has done this before!” According to him, La Cha China functions like a broiler, that’s why all the juices and aroma are trapped inside so nothing is put into waste.
• After a little more than two hours, everything was set and they then spread the veggies and seafood on the table together with jars of whipped garlic butter and romesco sauce for dipping.
• They’ve all enjoyed the sound of waves and the smell of charcoal that blends through the air along the beach while devouring their freshly cooked La Caja China clambake together with their friends! You can’t beat that!

Choose Only La Caja China for Clambakes

• Cooking has never been easier…with its quality and high-end materials, La Caja China Roasting Box was engineered and specifically designed to cook food in a timely manner and yet will still bring out the best flavors.
• You can download the recipe by clicking HERE.

For more information, visit us at www.LaCajaChina.com and enjoy your clambake La Caja China recipe!

In fact, its popularity has lead to thousands of recipes that many of us enjoy. But for newbies in the kitchen or first-time cooks, the question “How to cook a pig?” still remains. Is it just as simple as following a cookbook? Or are there any means of preparation that we must be done to make certain that the pork dish turns out succulently and tastefully?

How To Cook A Pig

As mentioned, there are so many dishes that you can concoct using pig meat or pork as the primary ingredient. Needless to say, there are also some things that you must take note of when cooking.

• First of all, you must check the meat’s freshness. You’ll know that it’s fresh when it is pinkish or reddish and also doesn’t smell funny
• Also try to purchase meat from reputable stores, those that have passed inspection. That way, your health won’t be compromised
• To prepare your pork, make sure that regardless of the cut, it has been properly thawed and of course seasoned right.
• Another tip to safely cook a pig is to use a thermometer to check the internal temperature of your pork.
• That way, you won’t only tell if your pig dish is ready but you can also be sure that you are safe from any food borne disease.
• pig roasting
• For instance, Hawaiian pig roast is still prepared by digging a pit and placing molten rocks or lava rocks in it.
• These are heated and when they’re already hot, the pig is placed inside the pit and is covered.
• Another roasting method is to use coals but it usually takes a lot of hours for the pig to be evenly cooked.

If you’re going to ask mothers and expert cooks for some tips on how to cook a pig, they would tell you that preparation is as significant as cooking the dish itself.

• To prepare your pork, make sure that regardless of the cut, it has been properly thawed and of course seasoned right.
• Another tip to safely cook a pig is to use a thermometer to check the internal temperature of your pork.
• That way, you won’t only tell if your pig dish is ready but you can also be sure that you are safe from any food borne disease.

How To Do A Pig Roast The Right Way

One pork recipe that’s very popular in a lot of countries is pig roast. It is a dish that’s usually served during special occasions like birthdays, weddings, Thanksgiving, Christmas and a lot of other family gatherings.

Noticeably, it is a little challenging to roast an entire pig of around 80 to 120 pounds. But with the right procedure, it will turn out deliciously and should be worth all the effort.

• How to do a pig roast the right way is actually kind of subjective. You’ll know the right way to cook “lechon asado”, a Puerto Rican name for pig roast, depending on your own cultural heritage.
• For instance, the ingredients or seasonings used may differ. Some might use soy sauce, some may not.
• The taste just depends on the palate of the chef. The method by which the pig is roasted also varies.
• Some may use coal, others may dig a pit and also utilize special roasting boxes.

Pig Roasting In The New Millennium

Recipes and cooking methods may have changed over the years, but the hog roast is still one of the most lip smacking pork dishes in the world.

• The method of pig roasting however hasn’t really been altered tremendously.
• Even in these modern times, some people still roast their pigs in their own traditional ways.
• For instance, Hawaiian pig roast is still prepared by digging a pit and placing molten rocks or lava rocks in it.
• These are heated and when they’re already hot, the pig is placed inside the pit and is covered.
• Another roasting method is to use coals but it usually takes a lot of hours for the pig to be evenly cooked.

Pig Roast with La Caja China

Call 1-800-338-1323 to buy a roaster!

Last but not least, another way to roast a pig is through roasting boxes. During the earlier times, using these boxes for doing a pig roast usually takes about 8 hours. But with the new La Caja China, you’ll enjoy your roast pig in as fast as 4 hours! This doesn’t only revolutionize the way we cook hog roast but it has made pig roasting a lot easier and more convenient.

So go ahead and impress your family and friends! Discover how to cook a pig in 4 hours with your very own La Caja China!

Roast Beef Recipes

• A great recipe for your upcoming celebrations, or any time you need the perfect dinner is a wise idea. If this is a sit down family dinner, one may start a good topic to have an interesting conversation while enjoying your meal. The aroma that you cook will linger in their minds, so fill the house with memories! Make great memories by cooking Roast Beef Recipes, and each time they smell that particular aroma, they will never forget.
• If you have been longing to get a hold of a roast beef dinner recipe, with ease of cooking and simple ingredients, this is 100% sure to please your family or visitors. A perfect recipe for new cooks, when you need to serve and entertain, without being a slave to your kitchen. All you need to do is follow these easy steps and employ a great roasting box to make your recipe successful!

The Ingredients for a Roast Beef Recipe

• 3 pound beef bottom roast
• 3 tablespoons grape seed oil, or a quality cooking oil
• 3 cups baby carrots
• 1 large can whole mushrooms 10-16 oz
• 1 large yellow onion chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 package brown gravy mix
• 1/4 cup flour

How to Cook Roast Beef

• Heat oil in your cooker over medium high heat. Brush the beef with flour and cook in the oil about 5 minutes on each side to lightly brown, then put the carrots, mushrooms and onions in a 5 to 6 quart slow cooker. Sprinkle with salt and pepper and put the beef on top of the vegetables. Mix 12 ounces of water with gravy mix and pour over beef.
• Cover and cook on low heat 8 to ten hours or until beef and vegetables are done and tender. Add salt and pepper to flavor it. Serve your roast beef with mashed potatoes, this roast gives you the perfect gravy to top the potatoes, and a variety of vegetables, salad and rolls with real butter, jellies and honey.

For more convenience and efficient cooking of your roast beef, choose only the best – La Caja China Roasting Box! This will roast your beef quickly unlike any other traditional styles of spit roasting or ovens. This is indeed the best roasting box that you can find in the market. We hope that we have provided you exquisite Roast Beef Recipes !

Prime Rib and Roast Beef Worksheet

1. Place meat on the rack, fatty side down.
2. Place rack with meat inside the box.
3. Cover box with the ash pan and charcoal grid.
4. Add 14 lbs. of charcoal for Model #1 Box or 16lbs. for Model #2 Box and light up the charcoal on top of the grid.
5. Once lit (20-25 minutes) spread the charcoal evenly over the charcoal grid.
6. Cooking time starts right now.
7. After 1 hour (1st hour) open the box flip the meat over, connect the wired thermometer probe in the center of the meat, close the box and add 8 lbs. of charcoal.
8. Continue to add 9 lbs. of charcoal every hour until you reach the desired temperature on the meat thermometer.
Fresh Beef: Rare 140, Medium Rare 145, Medium 160, Well Done 170
IMPORTANT: DO NOT OPEN THE BOX UNTIL YOU REACH THE DESIRED TEMPERATURE

Pork Shoulder Roast Recipe

If you’re pondering upon a delicacy that will satisfy your visitor’s cravings and will definitely enjoy its delectable taste , try serving them pork shoulder. Aided with the number one roasting box which is La Caja China and this exceptional pork shoulder roast recipe – You can never go wrong!

Ingredients:

• 3 to 4 quarts cold water
• 1 cup kosher salt
• 1/2 cup sugar
• 2 tablespoons whole black peppercorns
• 1 bone-in pork shoulder, about 7 pounds
• Cilantro and achiote seasoning (recommended: Sazon Goya with Cilantro and Achiote)
• Sour Orange-Habanero Dipping Sauce, recipe follows
• Special Equipment: La Caja China

Directions on Cooking Pork Shoulder Roast

• Whisk together the water, salt, sugar, and peppercorns in an extra large stockpot or huge plastic-type bucket until the majority of the salt and sugar have mixed. Place the pork shoulder in the mixture, making sure that it’s completely submerged, and refrigerate for around 12 hours or up to 24 hours. Remove pork, rinse well with cold water after that pat dry. Season the pork with cilantro and achiote seasoning.
• Prepare the La Caja China with respect to the manufacturer’s instructions. Put pork, skin side down, in the box and carefully fill up the pan to its whole capacity with lit coals. grill for 1 hour, cautiously uncover (you will need to guard yourself from the high temperature) of the La Caja China roasting box, and switch the pork over. Whenever you switch the pork shoulder, make a few small slashes in the skin. Cover the La Caja China roasting box, increase the charcoal when necessary, and continue roasting for two to two 1/2 more hours. Do not ever uncover until eventually pork is completely cooked. On the other hand, you may bbq the pork; begin on high heat to char it and then lower the heat, cover, and cook until eventually ideal stage of doneness. You may utilize a rotisserie.
• If your meat is finished cooking, take it off from the La Caja China roasting box and let rest for about 15 minutes prior to chopping. Slice and serve aided by the Sour Orange-Habanero Dipping Marinade.

Pork Shoulder Recipe With Sour Orange-Habanero Dipping Marinade:

• 4 cups fresh orange juice
• 1 cup fresh lime juice
• 1 small red onion, coarsely chopped
• 4 cloves garlic, chopped
• 1/2 to 1 whole habanero chile, chopped (depending on how hot you like it)
• 2 tablespoons rice wine vinegar
• 1 tablespoon honey
• 1 cup pure olive oil
• Salt and freshly ground pepper

Heat grill to high. Deliver orange juice and lime juice to a boil in an average non-reactive saucepan on the grates of the griller and cook until finally reduced to about 2 cups. Allow it to cool a little bit. Put the mixture to a blender or food processor and include the onion, garlic, habanero, vinegar, along with honey and blend until it’s smoother.Together with the electric motor running, slowly pour in the oil and blend till emulsified. Add in the pepper and salt, to taste. Let cool to room temperature prior to serving.

Follow all these steps and you will definitely get sumptuous and tasty pork shoulder!  Make sure to download our free eBook to learn more step by step details on how to use your roaster.   We hope that you will enjoy this La Caja China Pork Shoulder Roast Recipe!

Lamb Roast Recipe

Lamb Roast Recipe

If you fancy something quite different this Weekend, have a classic lamb roast recipe which has a French touch. What’s more, I have extra two excellent recipes for boulangère potatoes and redcurrant gravy to present your food a real traditional experience.

Serves 6

2 red onions, sliced up 1 garlic bulb, cut in half 2kg leg of lamb Zest and juice of two lemons, keep shells. Small number of sprigs of thyme Boulangère potatoes and redcurrant gravy, to provide from the storecupboard 3tsp essential olive oil

• Pre-heat the oven to 220C/200C Fan/Gas 7. Put it 2 chopped up red onions and 2 halves of the garlic bulb in a cooking plate. Fill over 3tbsp water.
• Make 10-15 cuts on the 2kg leg of lamb and place onto the onions. Combine at the same time the zest and juice of two lemons, 3tbsp olive oil and ½tsp pepper then massage in to the lamb.
• Put on the lemon shells to the cooking tray. Put sprigs of thyme inside the slits, flavor and cook for 20 min’s, after that reduce the cooker to 190C/170C Fan/Gas 5, spoon any juices all over the lamb and cook for 80 minutes for medium to well done (or perhaps to your liking).
• Remove lamb, cover up with foil and leave it for 10 minutes before serving with boulangère potatoes and redcurrant gravy.

Your Lamb Roast With Boulangère Potatoes

This simple delectable dish got its name from the word for baker in French. As soon as the bread was made for a day, villagers bring their own bags of potatoes into the bakery and cook them inside the ovens as they cooled down.

Serves 6

1.5kg Maris Piper potatoes, sliced up as thick as the single lb coin a couple of shallots, thinly sliced up 50g butter 700ml lamb stock.

• Layer the potatoes in a buttered, short, ovenproof container with all the shallots, covering half the butter in between layers.
• Pour in the warm lamb stock to come level together with the surface of the potatoes and add in using the excess butter. Cook in the oven at 190C/170C Fan/Gas 5 for 20 minutes soon after the lamb has been in.

Include Redcurrant Gravy Together With Your Roasted Lamb

This is so easy to create and also the great accompaniment in the lamb and potatoes

Serves 6

Lamb liquid 2tbsp redcurrant jelly 200ml lamb stock 1tbsp cornflour

• When the lamb has finished cooking, strain the liquid on the cooking tray straight into a pan with your redcurrant jelly along with the lamb stock and heat until simmering.
• In a bowl, mix the cornflour with small amount of water, then whisk in the pan and simmer further for 1-2 min’s right up until thickened.

For even more advantages and ideal roasting, select the only best – La Caja China Roasting Box! This will cook your lamb roast in a quicker time not like any other conventional sorts of roasting. This is in fact the optimal roaster for you lamb. To have detailed guidelines, you can download the eBook for free and own a Lamb Roast Recipe!

How to Cook a Whole Pig

In planning to cook a pig, you will need to decide how large a pig you need to buy. A good rule of thumb is to allow 2 pounds per person. This will yield approximately 1 pound of succulent, juicy meat per person. Actual edible meat will yield about 40 to 50% of the delivered weight. The leftovers freeze very well. Read on and you’ll know further about how to cook a whole pig!

You will need to find a grocery store or meat market that can provide a whole pig. Most suppliers will be able to provide you a pig in a couple of days. It’s always best to line up your source several days ahead. Be certain you inform your supplier that you do not want it frozen. Also inform your supplier that you want the head, tail, and feet removed. That’s only because some people are squeamish about the head.

While most suppliers will know what you are doing with a whole pig, it would be wise to ask your butcher to separate the shin and hip socket and split the spine and remove the spinal cord so you can lay the pig out flat.

Steps on Cooking Your Whole Hog

• If you do not plan to cook your pig right away be sure you have a cooler large enough to keep the pig cool until you place it on your cooker.
• Now it’s time to fire up your cooker. Preheat your cooker to 200 degrees. If you are cooking with charcoal you must be careful that you do not get the cooker too hot.
• Cooking with charcoal adds tremendous flavor to the meat, however if you are a novice always remember, you cannot damage the pig by too low a temperature, but you can ruin it by too high a temperature.
• The amount of charcoal density is not the same as cooking steaks. So, as a rule of thumb, if you are using charcoal, start out with 10-15 pounds of charcoal and add about 8-10 pounds per hour. Make certain that the temperature does not exceed 200 degrees during the first 3 hours.
• You will receive the pig from your supplier with it split down the middle. Place the pig on the grill in a spread fashion with the skin side down.
• After a couple of hours increase the temperature to 225 to 250 degrees. Continue to cook the pig skin side up for approximately 6-7 hours. Cooking time will vary with the size of your pig.
• The following table should be used as a guideline. Note, that the hours shown includes total time including the last 1-2 hours skin side down.60 to 100 pound 7 to 9 hours
  100 to 120 pound 8 to 10 hours
  120 -130 pound 9 to 11 hours
• Most people prefer the smaller size pigs to cook. Do not allow the temperature of the cooker to exceed 250 degrees. If you are using a meat thermometer continue to cook until the internal temperature of the pig reaches 170 degrees.
• The first 6 to 7 hours of cooking is with the belly side down. After this period of time flip the pig over with the skin side down for an additional 1 to 2 hours of cooking. Flipping the pig requires the efforts of at least two people. Before flipping make sure the meat is free of sticking to the grill.

Final Touches When Your Whole Pig is Cooked

• Once you have the pig flipped with the skin side down you can now add your favorite sauce. Be very generous with your sauce and apply often during the remaining cook time.
• Do not cook longer than 2 hours with the pig on its back. You do not want to burn the skin but it should be crisp.
• An easy test to determine if the pig is done, is to by grasping the foot with a towel and twist the leg bone. If the leg will rotate, then you are ready to eat.

For much more effectiveness and excellent cooking, pick the only best – La Caja China Roasting Box! This will Barbeque your whole pig for a quicker time not like any other traditional kinds of roasting. This is indeed the ideal grill for barbequing. To get detailed guidelines, you can download the eBook for free. Now that is just how to cook a whole pig!

How to Cook a Whole Pig

There are several different methods on How to Cook a Whole Pig… smokers, pits, above all, La Caja China Roasting Box! Whatever you want to cook on is your decision… Just be sure to make the right one.

Here are a few tips that you need to follow to have a hog that not only tastes good, but looks good enough for your presentation too. Remember, if you want a memorable event be sure to make your whole pig stand out by the way it’s cooked and presented.

Ways That Will Bring Out The Best in Your Roasted Pig

• Stay about 12″ away from your heat source. Your cooking time is going to vary depending on the size of your hog and the method you are using to smoke it… but if you are using an 80lb hog (which is what I would recommend to get started with) then it should take you approx. 8-10 hours at about 250 degrees if you stay about 12″ away from the heat source. You don’t want to be too close – and you don’t want to be too far away.
• Keep Your Sweet Stuff On The Inside. I would avoid putting anything sweet on the outside of the pig until an hour before it is finished. If you use a glaze with a high sugar content any longer than an hour, it will burn. I make an injection that is sweet and put as much of this sweetness inside the meat as possible. This is exactly what we do for the 150-200 lb hogs that we smoke.
• Always Inject. A good injection is 64oz Apple Juice mixed with 1 cup Sugar, 1 cup Corn Syrup or Molasses, and 1 cup Finely Ground Dry Rub ( the rub has to be a fine powder or it will clog your injector). I make up 4 batches of this and inject it into the Shoulders, Hams, Loins, and along the sides (where the bacon is located).
• Keep your Pig Belly-Up. If you have the option – smoke your pig belly-up. The body of the pig will act like a bowl and self-marinate with the injections and the rendered fat. If you you’re your pig running-style, all your liquid is going to drip out.
• Make A Little Appetizer For Your Friends. Some people recommend packing the cavity with is fresh sausage. I usually pack it around the loins and ribs to keep these areas from drying out. I’ve seen people use chickens, pork butts, or slab bacon in the cavity. I’d be a little scared of the chicken though just because of possible cross contamination and improper cooking temps… but these are all ideas you can experiment with. I’m not sure how much flavor the sausage imparts to the hog – but the flavor of the sausage after being smoked inside of a hog is the best you will ever taste. For that reason alone, I recommend doing it… I promise you will impress some people with it.
• Always Dry Rub. Make sure to apply your dry rub to any exposed meat. I also rub on a thin coat of regular yellow mustard before applying the dry rub. It helps it to stick to the meat really well and give the meat a great flavor.
• Presentation Is The Most Important Part. You want to spray the outer skin with cooking spray or rub it down with a vegetable oil. This will make it have a really nice “tan” color instead of a dark burnt look. You can even wrap the ears, snout, and tail in aluminum foil to keep them from turning to dark. It’s basically an appearance thing but you want the end result to look good as well as taste great.

Choose the Best Pig Cooker to Bring Perfection

There several ways to cook your whole pig but there are only a handful of roasting equipment that can be utilized to be able to reach that level of quality in terms of cooking. Follow these steps that we have provided you and be careful in choosing the roasting equipment that you’re going to use, otherwise everything might just be put into waste.

Now, if you want only the best roasting equipment, choose only La Caja China Roasting Box! The most elegant in style and the most innovative in features. Get all the advantages of all the roasting boxes out there and non of their down sides. NO need to worry about over cooking and under cooking your pig. You can cook almost everything from vegetables, chickens, turkey, lambs and one whole pig! That’s How to Cook a Whole Pig!

Whole Pig Without the Skin Worksheet

Beef Ribs Recipe

Still deciding on a great dish to serve your friends and family? Do you think it’s about time to try something new?

Well, thanks to Perk’s blog, we now have an addition to our menu!

Try out this delectable beef ribs recipe using your very own La Caja China! You cannot go wrong with this yummy meal.

Beef Ribs Recipe

Learn How to Cook Ribs in Your La Caja China

Beef Ribs in Your La Caja China

Pork Loin Recipes

Marinated pork loin recipes are merely pork loin that can be marinated within a solution for a certain period of time. That simple description doesn’t start to cover the tender, juicy loin that results!

A marinade is similar to brine, which is applied as a food preservation process, with the exception of this also consists of a delicate level of spices and flavourings. The marinade serves to tenderize and flavour the loin.

The contents list for the marinade employed in this loin recipe is just not confusing and really adds delicious flavour and tenderness into the pork. It enhances an uncomplicated pork loin to an entree suited for your most respected visitors.

Looking for the Pork Loin

• Any sort of marinated pork recipe ought to start out with purely natural pork. The packer has got essentially brined pork which is marked “enhanced”. Brined pork will not likely soak up the marinade.
• In case you choose loin chops bundled inside the cellophane covered Styrofoam trays be sure to check it carefully for consistency of cut. You don’t want chops that have heavy and slender cuts and you do wish most of the chops inside the package to generally be the exact same fullness.
• Whenever the chops are of equal density cooking time certainly is the same. For this recipe you’ll need five chops roughly 1 inch thick. Preferably choose a wonderful looking pork loin roast and have the butcher cut it into chops.

Marinade Ingredients:

• 1/2 cup ketchup
• 1/2 cup decreased-salt chicken broth
• 2 garlic cloves, chopped
• 2 tablespoons cider vinegar
• 2 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 1/4 ts. pepper
• 1/8 teaspoon cayenne pepper
• 1/2 tsp salt

Directions:

• Blend the ketchup, chicken broth, chopped garlic, cider vinegar, brown sugar, Worcestershire sauce, sodium, pepper and cayenne pepper in a mid-sized pot.
• Bring the mixture to a boil and then cut down the heat to a slow simmer and simmer for about 5 minutes. Remove the pot from the heating and allow the marinade to cool down.
• Clear away 2/3 of the cup of the marinade to utilize for basting the chops as they simply cook.
• Put the rest of the marinade in a very big resalable plastic bag. Place the chops in the sack and close up.
• Turn several times to coat the chops. Put the bag in the refrigerator and let the chops marinade for around 6 hours. Overnight is much better. Drain the chops and discard the marinade.

Cooking the Pork Loin Chops

Preferably, pork loin recipes require barbecuing over the charcoal fire. However in a pinch this recipe does well in the broiler too.

If you are intending to broil the chops position them on a broiler cookware covered with non-stick cooking spray. Broil about 4 inches right from the heat for about 10 minutes a side. Brush frequently with the reserved marinade.

Do not overcook your loin chops! Inner temperature ought to be around 150 degrees F. The only way to know for sure is by having an instant read thermometer. Allow the cooked chops to lay for about 5 minutes prior to serving.

For much more effectiveness and excellent cooking, pick the only best – La Caja China Roasting Box! This will grill your Pork Loin for a quicker time not like any other traditional kinds of roasting. This is indeed the ideal grill for barbequing. To get detailed guidelines, you can download the eBook for free for your Pork Loin Recipes!

Pork Loin Worksheet

• Place Pork Loin on the rack, fatty side down.
• Place rack with meat inside the box.
• Cover box with the ash pan and charcoal grid.
• Add 16 lbs. of charcoal for Model #1 Box or 18lbs. for Model #2 Box and light up the charcoal on top of the grid.
• Once lit (20-25 minutes) spread the charcoal evenly over the charcoal grid.
• Cooking time starts right now ________________ (write down time).
• After 1 hour (1st hour) open the box flip the meat over, connect the wired thermometer probe in the center of the meat, close the box and add 9 lbs. of charcoal.
• Continue to add 9 lbs. of charcoal every hour until you reach 160 (Medium), or 170 (Well done) on the meat thermometer.