La Caja China Guidebook
Tips and tricks for getting the most from your Magic Box!
La Caja China, for all the pig-related press, is one of the most versatile pieces of equipment I’ve used in a lifetime of cooking and barbecue.
With it, we can prepare everything from holiday dinners like St. Patrick’s Day corned beef and Thanksgiving turkey; ethnic delights like Malaysian Satays and Italian porchetta sandwiches, to Kalua pig and Moroccan lamb. We can grill steaks, braise chickens, and roast prime-rib that rivals any restaurant, and do it all in our own backyard…or yours!
And, of course, we can roast melt-in-your-mouth whole pigs (see the video) that send our guests into fits of gastronomical joy.
Even more importantly, we can prepare these dishes for crowds that would normally require a smoke house, a four-foot deep pit dug in my yard, multiple gas grills, or several full-size ovens. Not only that, but we can do it anywhere, anytime!
Here are some of my most popular “how to” ideas and work-arounds that I’ve come up with in nearly four-years of frequent cooking with La Caja China…just click on the link below to download your free PDF version of my La Caja China Guidebook:
If you’re looking for great recipes for cooking on your “magic box”, check out my cookbooks La Caja China Cooking and La Caja China World, available in paperback and Kindle eBook on Amazon.com at:
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