Take your Grill Skill from Tragic to Magic!

La Caja China GrillTake your grill skill from tragic to Magic!

La Caja China Grill provides the roasting box owner with detailed instructions for both direct and indirect grilling, specifically on the “top grills” of the Cuban–style pig-roasting boxes and Cajun Microwaves, whose popularity have exploded with their exposure on Food Television, and with cooks and chefs like Bobby Flay, Andrew Zimmern, and Martha Stewart.

Perkins, a professional chef and cookbook author, provides tip on charcoal types, the proper amounts to use for each recipe, what woods provide the best smoke for specific ingredients, and even the best wine pairings for various grilled dishes, in the all-inclusive guide to grilling on the “magic box.”

And, of course, there are the recipes…

More than 70 delicious beef, pork, poultry, fish, and vegetable entrees for the grill, as well as sides, sauces, rubs, and everything the grill-master needs for the perfect flame-kissed meal.

All recipes are fully illustrated, and many provide web-links to additional cooking tips, definitions, and how-to videos.

There’s still plenty of summer left to oil up those grills, fire up the coals…and make some magic!

Sample Recipe:

Grilled Pork Chop on La Caja China













Thick Cut Chops with Basil-Garlic Rub

  • 4 bone-in pork loin chops, ¾-in
  • 2 garlic cloves, peeled
  • 1 cup fresh basil leaves, packed
  • 2 Tbs fresh lemon juice
  • 2 Tbs extra-virgin olive oil
  • 1 tsp coarse sal
  • ½ tsp freshly ground black pepper

Mince garlic in food processor to mince.

Add fresh basil, lemon juice, oil, salt, and pepper and process to make a thin wet rub.

Spread both sides of pork chops with basil mixture.  Let stand 15 to 30 minutes.

Prepare 1 load of charcoal in a chimney starter, when coals are uniformly grey and glowing, spread them beneath the oiled Top Grill(s) for two zone grilling, immediately prepare a second load of coals.

If grilling while food is roasting inside the box, start and spread the coals as directed for the interior recipe, and simply add the Top Grill(s) over them.

Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145°F, followed by a 5-minute rest.


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