“Ratatouille doesn’t sound delicious. It sounds like “rat” and “patootie.” Rat-patootie, which does not sound delicious.” – Linguini
With all respect to Monsieur Linguini, while ratatouille may not sound delicious, it tastes freakin’ awesome! This Grilled Ratatouille is one of my all-time favorite side dishes for grilled or rotisserie chicken.
Ratatouille (pronounced rat-eh- too-ee) is a traditional French Provençal stewed vegetable dish, originating in Nice. The full name of the dish is ratatouille niçoise.
There is much debate on how to make a traditional ratatouille. One method is to simply sauté all of the vegetables together. Some cooks, including Julia Child, insist on a layering approach, where the aubergine and the courgettes are sautéed separately, while the tomatoes, onion, garlic and bell peppers are made into a sauce.
American chef Thomas Keller popularized a contemporary variation, confit byaldi, for the 2007 animated film Ratatouille. Ratatouille is a dish extremely popular with dieters.
This is because not only is it low in fat and calories, but high in nutrients.
Personally, I think the most flavorful way or preparing ratatouille is on the grill, creating a deep smoky flavor while maintaining the integrity of very delicate veggies like squash and eggplant.
Across Italy, porchetta is usually sold by pitchmen with their typically white-painted vans, especially during public displays or holidays. Porchetta both from shoulder, and from loin, was introduced to the USA by Italian immigrants of the early 20th century.
This is one up my very favorite recipes from La Caja China Cooking 2018!
Add 16 lbs. of charcoal for Model #1 Box or 18lbs. for Model #2, or Semi Pro Box and light up. Once lit (20-25 minutes) spread the charcoal evenly over the charcoal grid. Cooking time starts right now. After 1 hour (1st hour) add 9 lbs. of charcoal (note time).
Continue to add 9 lbs. of charcoal every hour until you reach 195 F on the meat thermometer. Once you reach 195 F, lift the charcoal grid shake it well to remove the ashes, now place it on top of the long handles. Do not place on the grass or floor – it will damage them.
IMPORTANT: Do not open the box until you reach the desired temperature.
Use a large metal scoop to clean off the pan, and dispose of the ashes.
Add 8lbs of fresh coals.
After 30 minutes, take a peak by lifting the charcoal pan by one end only. You will continue doing this every 10 minutes until the skin is crispy to your liking. Remove shoulders from Caja and allow to rest 30 minutes. Simmer juices until reduced by half. Keep warm.
Heat the rolls. Shred the pork, mixing back in with the reserved juices, after defatting (optional).
Place ¼ cup of meat on the warm roll and spoon over a little of the pan juices onto the sandwich.
Top meat with caramelized onions, the ¼ cup of slaw.
Enjoy everyone, and remember…it GOOD to think inside the box!
Fully updated for its 10th anniversary, La Caja China Cooking 2018 has more recipes, updated tips and techniques, and is now fully illustrated with step-by-step photos of my recipes in action.
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You’ll also find tips on new equipment, new social media resources, and links to my free online videos of the very best food you can make in, and on, a roasting box!
Speaking of videos, if you haven’t subscribed to the La Caja China Cooking YouTube Channel, you’re missing out! From ribs, to chicken, to the entire process of roasting a whole pig…it’s all there waiting for you, so please subscribe!
For even more La Caja China love, visit by blog at www.lacajachinacooking.com
It’s good to think inside the box!
Oh, and I’ve also just launched the “La Caja China Cooking Newsletter!” Exclusive recipes, chef’s tips & tricks, and giveaways! and I’ll send you my FREE PDF, the “La Caja China Pro Guidebook.” The best mods and techniques I’ve learned in over 10 years of roasting, grilling, and smoking with the Magic Box! Sign up here!
Chef/Author La Caja China Cooking 2018 La Caja China World La Caja China Party! La Caja China Grill!
A quick and simple recipe for your top-grill that’s a real crowd pleaser!
Bacon, salmon, and teriyaki sauce…what’s not to like?
PS – If you like what I’m posting, please share! If you LOVE what I’m posting, and want to help me feed the hungry, and teach at-risk and special needs kids to cook for themselves, please consider becoming a patron at my Patreon page!
Just 5 more days until the new, “La Caja China Grill” releases, and I’ve got a present for you…
From now, until Midnight on April 28th, I’m offering a Direct from the Publisher 20% Discount on all previous La Caja China Cooking titles! That’s right, this is your chance to save big and complete your collection of magic box recipes, tips, and tricks from a professional chef and roasting box pro, me!
La Caja China Cooking, La Caja China World, La Caja China Party…all 20% off their regular price!
Just use the links below to select your titles, and then use discount code: MUFRQDBX. Lastly, join us for a special one-day-only launch discount on La Caja China Grill, on April 29th.
Let’s make some magic with the magic box!
~ Chef Perry
La Caja China Cooking La Caja China, the Cuban roasting box, has become the toast of foodwriters and celebrity gourmets, including Food Network’s THROWDOWN Chef, Bobby Flay.
“La Caja China Cooking” takes you on a gastronomic tourof America, from Miami’s classic Cuban dishes, to traditional Texas andCarolina BBQ, to the crisp, fresh flavors of the Pacific Northwest. Perkins includes grill-top favorites, amazing side dishes, and step-by-stepCaja China instructions for “in-the-box” crowd-pleasers like:
So, fire up the coals, pick your favorite recipe, and dazzle your guests with these simple, yet mouth-watering dishes. Wonderful things canhappen when you think inside the box!
La Caja China World La Caja China, the Cuban roasting box, has become the toast of food writers and celebrity gourmets, including Food Network’s THROWDOWN Chef, Bobby Flay. In La Caja China Cooking: The Secret to Perfect Roasting, we took a gastronomic tour of America. With this new collection of recipes, your La Caja China becomes a magic carpet, allowing you to take your friends and family to the far corners of the world, and experience the delicious wonders waiting for you there! In every culture and country that we researched in gathering this collection, we found people who enjoyed gathering together with loved ones, lighting a fire, cooking meat over it (or under it), and eating together. Not coincidentally, we think, these folks shared a common passion for life and laughter, as well. In La Caja China World, we invite your taste buds to join us on a globe-trotting adventure with dishes like: Grilled Tri-Tip & Chimichurri in Argentina Whole Roast Pig & Coconut Rice in Bali Roast lamb & Potatoes in Greece Beef Short Ribs & Scallion Salad in Korea Christmas Goose in Sweden If you’re looking to roast, grill, bake, braise, smoke, or barbecue; whether you’re cooking for a hungry crowd, or creating memories with your family – look no further than La Caja China World!
La Caja China Party Chef-tested and fully-illustrated party themes. Insider tips and tricks, and over 80 bbq, grilling, side-dish, and drink recipes for the La Caja China roasting box! Themes include:
~Big Island Luau ~A Night in Havana ~Cinco de Mayo ~ La Caja China Style ~Beach Party Clambake! ~A Fantastic 4th of July ~Ultimate Tailgate Party ~Labor Day ~Big Family Thanksgiving ~Opa! A Greek Feast ~Good Old Southern Pig Pickin’ ~A Mexican Fiesta ~Moroccan Festival ~A Caja Christmas Party
This is it, the best of my three La Caja China Cookbooks, and fully illustrated…perfect for using the magic box to create amazing memories for every occasion! In the box, on the grill, sides, desserts, and the perfect drinks!