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!
Got questions about brining & injecting, best ways to deal with hot (or cold) weather cooking, the little secrets chefs use to get next-level results?
This free La Caja China Guidebook is your window into the best assembly and preparation tips, and 5 years of chef tested techniques for cooking and serving your pig, lamb, turkeys and pork shoulders, as well as delicious grilling and side recipes.
I love food, I love cooking, and I love La Caja China…and I want to share that love with you.
Please consider me your personal chef “hotline” for anything you want to cook in, or on, your magic box!
La Caja China Cooking
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 this cover 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, La Caja China World, La Caja China Party! available in paperback and Kindle eBook on Amazon.com at:
Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.