Yesterday, I had the honor of sharing this amazing device with none other than my grilling guru, Mr. Steven Raichlen, (author of “The Barbecue Bible”, which is my gold standard for bbq/grilling cookbooks) who had posted the following message on his Facebook page:
“Yes, I’ve used caja chinas & they give you amazingly moist tender pork. Drawback is you don’t get a wood smoker flavor.”
Well, you know I couldn’t let that go…so I (very politely) replied that you could, indeed, get great smoke flavor in anything you roast in La Caja China, and pointed him to our review of the AMNPS. This morning, the awesome Mr. Raichlen posted the following…
“This in from Perry P: a smoker device you can use with a caja china. I stand corrected & and we all stand to eat like kings!”
Well, needless to say…my hat doesn’t fit too well this morning!
In honor of my 5 seconds of fame, the equally awesome Todd Johnson, over at A-MAZE-N Products, LLC (owner and creator of the AMNPS) has generously offered to donate a brand new A-MAZE-N Pellet Smoker, as a prize for the best barbecue photo posted on our Facebook page.
1 photo per person. (G-rated, must be your photo, preferably with no minors in the shot.)
We’re looking for finished foodie shots of meat on the grill, in the Caja China, in your Weber, your pit…you name it. Show us what you would add smoke to, with your free A-MAZE-N Pellet Smoker, the next time you barbecue!
Contest ends Wednesday, February 29 (‘cause that’s leap-day, and I thought it was cool.)
Please do not post contact/mailing information, we’ll contact the winner.
Oh, and just to tease you…in June, I’m going to give away a MAJOR PRIZE here on Burnin’ Love BBQ (no, not a leg-lamp) for the best photo taken using the AMNPS! Seriously…this is going to be a biggie!
“Typically occurring in late January or early February, it is considered a de facto national holiday in the United States. On Super Bowl Sunday many people gather to watch the Super Bowl. Such gatherings are known for the large amount of food that is consumed by attendees.” Wikipedia
Okay, SuperBowl Sunday is coming up, and what better time to get our smoke on?
A quick confession (before my friends rat me out anyway)…I’m really not a spectator sports guy (I’m not much of a participatory sports guys either, but let’s not open THAT can of worms…)
However, the annual Superbowl party is my exception to the rule.
A bunch of my best friends, tons of great food…sure, I have to watch some football…but there are some great commercials to break THAT up, so…three outta four awesome elements…I’ll take that percentage any day!
As much as I’d like to think that I get invited to these parties every year for my witty banter and cutting-edge heckling of the event at hand, I know the truth…it’s my food that gets me in the door. I’m okay with that.
So, I thought this year we’d take a look at three specific ways that “Game Day” can play out, and how we can do some grilling and/or Q for each.
Most parties, where we would be offering our goods, fall into one of three categories:
1. Party at my place! – Hosting a Superbowl party at you own home offers the most flexibility in what you can prepare and serve (‘course, it also means cleaning bean dip off the ceiling, finding wing-bones behind the couch next summer, and two-weeks of lethal dog flatulence because your best friend won’t stop feeding ATB’s to Rover …).
2. Invitation to the pot-lick. – My personal favorite, lots of new dishes to try, and my place stays (moderately) clean. Watch the game (commercials) in comfort on my pals cushy garage home-theater. Nice!
3. Pull in & Pig out! – Ah, the pièce de résistance for armchair quarterbacks everywhere. It’s a ball game, it’s a picnic, it’s a camp-out…it’s the Tailgate Party…how can that be anything but awesome?
Over the next couple of weeks, we’re going to take a look at each of these game-day favorites, some killer bbq and grill recipes adapted to each, and some tips on how to participate as a pit-master. Oh, and I have a great homemade cleanser for getting out those bean-dip stains…
So, let’s take a look at three next-level recipes for hosting a Pig Skin party at your own crib…
Party at My Place
Hosting the party at your own place allows for a lot more freedom in recipes and preparation. All of your own toys, spices, and gear, are close at hand. This is your pit-master backyard…awesomeness should be a given!
For the main dish, let’s go all-out with Luau Party featuring a whole Kalua pig, or pork shoulder, with a Big Island Luau Party!
Kālua is a traditional Hawaiian cooking method that utilizes an imu, or underground oven. The word kālua literally means “to cook in an underground oven” and also describes the flavor of food cooked in this manner – e.g. the kālua pig, kālua turkey (Hawaiian puaʻa kālua) which is commonly served at luau feasts. – From Wikipedia
Traditional Kalua Pork
8 pounds pork butt
4 tablespoons liquid smoke
4 tablespoons Hawaiian salt
8 to 12 large ti leaves, ribs removed
Preheat oven to 350 degrees. After scoring pork on all sides with quarter-inch deep slits about an inch apart, rub with salt, then liquid smoke.
Wrap the pork completely in ti leaves, tie with string, and wrap in foil.
Place meat in a shallow roasting pan with 2 cups of water and roast for 6 hours.
Dissolve 1 tablespoon Hawaiian salt in 2 cups boiling water and add a few drops of liquid smoke. Shred the cooked pork and let stand in this solution for a few minutes before serving.
Man…that’s makin’ me hungry!
If you’re lucky enough to have a La Caja China, and want to take this recipe to the next level, knock the socks off your party guests with a Whole Roasted Kahlua Pig.
Hawaii plate-lunch-style macaroni salad.
The beauty of macaroni salad is that it is quite forgiving and welcomes a wide range of personalization and experimentation. It’s a casual dish that easily adapts to any type of food or occasion—it is, in other words, quintessentially local.
Island Mac Salad
To make a basic macaroni salad, you don’t need a recipe; just follow these guidelines:
The pasta: Cook 1 pound macaroni (for really local style, cook until soft and fat, but you can go al dente if you prefer).
The flavoring: Stir in ¼ cup very finely grated onion. Not minced, chopped or sliced—grated. It should be liquidy (this is how they do it at Diner’s, a local eatery in Kalihi).
The mayo: At least 2½ cups for real local style. But there are no rules, so use less if you like. Or more.
Out Burnin’ Love BBQ friend Josh is considering adding a La Caja China to his cooking arsenal, and posed some excellent questions. I’m re-posting them, along with my answers, for anyone else who’s thinking of picking up a magic box.
Josh: I’ve been debating the merits of La Caja China for a couple months now (my wife is sick of me talking about it!!). I think the only way I can justify the purchase (to my wife) is if I can use it to cook ribs, briskets, pork butts, and maybe even mass quantities of burgers. As such, I have the following questions that I hope you’ll be willing to help me with.
Perry: Hey Josh, I hear you…I think my wife’s final word on the subject was along the lines of, “Just buy the freakin’ thing already!” LOL
Josh: Have you used the smoke pistol that the La Caja China folks sell on their site? I’ve read blogs where folks use a pan of wood chips inside the unit, but would like your opinion. If you’ve used the smoke pistol, will you please comment on it’s effectiveness? If you’ve found another way to smoke meat with La Caja China, I’d love to hear about it.
Perry: Yes, I’ve used the smoke pistol, as well as the pan method, and a couple of others. You can see my full review on my favorite smokin’ hardware in this post: A-Maze-N Pellet Smoker Review.
Josh: I see you mentioned that Cuban pork is done tender, but firm. How do ribs turn out? I’m really looking for ‘fall off the bone’ ribs. I see that many people use La Caja China to cook ribs, but I haven’t seen any pictures/videos that show that the ribs are really tender.
Josh: How do pork butts turn out? Right now, I use a combination of a Smokenator (a clever addition to a Weber Kettle grill) and my oven for a total of 16 hours (at 220 degrees) and the butts literally fall apart.
They are amazing. I’m confident that the pork butts that come out of La Caja China are great, but I’d really like to know if it will be possible to get the type of results I get from the smoker/oven.
Perry: I know exactly the method you’re referring to, as I did it the same way for years. Butts and shoulders are my #1 use for my boxes, and I’ve cooked many, many dozens of them, both for myself and for customers of our bbq catering biz. I can smoke 6-8 shoulders at a time in the larger boxes.
I inject and rub, then cook to 190, then wrap and rest. Save any juices, and mix them back into the shredded meat with a touch of cider vinegar. Shoulders come out perfect. Search this site for “shoulders”, there are a bunch here, and more in the cookbooks.
Josh: I’m look at the #2 unit. I know you have the Pro, but are you able to comment on the durability of the wooden units? Are they sturdy? Structurally sound? Etc? any info you have on this would be helpful.
Perry: I have the Semi-Pro, two of the model #2 units, and a model #3. My first box was a model #2. It’s seven years old, and we’ve done dozens of pigs, 25-30 shoulders, a couple of dozen turkeys, 20-25 briskets, a couple of lambs, and a whole bunch of chickens in it, and it’s still going strong. I need to replace the firepan, but that’s because of user error (I backed over it with my truck and tweaked it, lol.)
If you’re in a low-humidity area, I recommend keeping it covered and it’s fine to store outside. I keep mind the the garage, as I live in Oregon.
Hope this helps! I love answering questions about La Caja China, and barbeque in general, so keep firin’ away! If you haven’t done so, make sure to download my free ebook, the La Caja China Guidebook, here.
Well, we’re countin’ down to Independence Day, and planning on what to grill up while Will Smith, once again, kick’s some serious alien butt.
I really want to play with my new oyster racks, and I’m jonesing for some grilled lamb, as well, so I cruised on over to the Food Network site to see what the big boys (and girls) were throwing on the fire.
Here are a few that had me droolin’ on my keyboard…
Guy Fieri’s Malibu oysters. Mario’s black pepper drumsticks. Paula’s easy BBQ chicken. Bobby Flay’s Smoked Ribs. Alton Brown’s Pulled Pork. Giada’s Grilled Lamb
Six top celebrity chefs’ favorite grilling recipes for the Fourth of July!
“Time to kick the tires, and light the fires, big daddy!”
Guy Fieri’s Malibu Oysters
Total Time: 30 min
Prep: 15 min
Cook: 15 min
Yield: 8 oysters
* 8 large oysters, BBQ size
* 1/3 cup mayonnaise
* 1 tablespoon white wine vinegar
* 2 tablespoons Parmesan
* Salt and freshly ground black pepper
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon ground white pepper
* 1 cup fried potato sticks (recommended: Pik-Nik)
* 2 teaspoons olive oil
* 2 tablespoons finely diced red bell pepper
* 2 tablespoons finely diced red onion
* 1 1/2 cups baby spinach
* 6 ounces havarti cheese, sliced
* Rock salt, for baking
Preheat a grill to high. Preheat the oven to 500 degrees F.
Shuck the oysters and set aside in the refrigerator or on ice, keeping them in the shell.
In a small bowl, combine the mayonnaise, white vinegar, Parmesan, salt and freshly ground black pepper, to taste, cayenne, and white pepper. Stir to combine, and then stir in the fried potato sticks.
In a small saute pan, add the olive oil and heat over medium-high heat. Add the bell peppers and red onions and saute for 3 minutes, and then add the spinach and allow to wilt. Adjust seasoning, to taste.
Top each oyster with the spinach mixture, dividing evenly, and then do the same with the mayo mixture. Top with the havarti and place on a baking sheet lined with a layer of rock salt. Roast in the oven until cheese is bubbly and oysters are just warmed through, 5 to 6 minutes.
Let cool enough to handle, and then serve right away.
Recipe Courtesy of Food Network, 2011
Mario Batali’s Spicy Black-Pepper-Coated Drumsticks
Partly cooking the drumsticks in the oven ensures that they will cook through on the grill without charring. You can bake the chicken early in the day or even the night before.
12 chicken drumsticks
1/2 cup buttermilk
2 tablespoons Tabasco sauce, preferably chipotle
1 tablespoon fennel seeds, lightly crushed in a spice or coffee grinder
2 tablespoons freshly ground black pepper
2 fennel bulbs
4 ounces Gorgonzola dolce
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
Preheat the oven to 400°F.
Place the drumsticks on a baking sheet and season all over with salt. Bake unadorned for 20 minutes (25 minutes if your drumsticks are very large).
Meanwhile, in a medium bowl, stir together the buttermilk, Tabasco sauce, fennel seeds, and black pepper. Set a wire rack over a large plate or a small baking sheet.
As soon as the drumsticks come out of the oven, toss them, in batches, into the buttermilk mixture and turn to coat, then place skin side up on the rack to drain. Spoon a little of the mixture, with the fennel seeds and pepper, over the top of each one, and set aside. (The drumsticks can be baked and marinated up to a day ahead; leave them on the rack, cover, and refrigerate. Bring to room temperature before grilling.)
Preheat a gas grill or prepare a fire in a charcoal grill.
Trim the fennel bulbs, cut lengthwise in half, and cut out most of the core. Cut into 1/4-inch-wide batonettes and toss into a bowl of ice water.
Crumble the Gorgonzola into a small bowl and mash with a fork. Add the red wine vinegar and stir with the fork until fairly smooth. Drizzle in the oil, stirring, to make a dressing. Pour into one or more shallow bowls for dipping.
Place the drumsticks on the hottest part of the grill, cover the grill, and cook, turning occasionally at first and then more often as they start to caramelize, until cooked through, 10 to 12 minutes.
Put the drumsticks on a platter. Drain the fennel sticks, pat dry, and place on the platter next to the wings. Serve with the Gorgonzola dressing.
Recipe Courtesy of Mario Batali’s Italian Grill (Ecco 2008)
Paula Deen’s Easy After Work BBQ Chicken
Total Time: 40 min
Prep: 15 min
Cook: 25 min
Yield: 4 servings
* 1 (3 1/2-pound) chicken, cut into 8 pieces
* Salt and freshly ground black pepper
* 2 cups bottled sauce or Easy BBQ Sauce, recipe follows
Prepare a medium-hot grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil.
Season the chicken with salt and pepper, to taste. Put the chicken on the grill or, if broiling, put it on the prepared baking sheet. Grill or broil, 4 inches from the heat, turning once, for 10 minutes per side.
Put 1/2 of the BBQ sauce in a small bowl, for drizzling and serving. Reserve.
Baste the chicken with the remaining sauce and grill or broil for 5 minutes more. Transfer the chicken to a serving platter, drizzle with some of the reserved sauce, and serve with lime wedges and the remaining reserved sauce
Easy BBQ Sauce:
* 3/4 cup ketchup
* 1/4 cup plus 2 tablespoons packed dark brown sugar
* 3 tablespoons white wine vinegar
* 2 tablespoons minced onion
* 2 tablespoons Dijon mustard
* 1/4 to 1 teaspoon hot sauce, (recommended: Tabasco)
* 1/4 teaspoon freshly ground black pepper
* 3 tablespoons chopped scallions (white and light green parts)
* 1 1/2 teaspoons freshly grated lime zest
* 1 1/2 teaspoons freshly squeezed lime juice
* Lime wedges, for serving
In a small bowl, whisk together the ketchup, brown sugar, vinegar, onion, mustard, hot sauce, and black pepper. Stir in the scallions, lime zest, and lime juice. Can be covered and refrigerated for up to 1 week.
Yield: 2 cups
Recipe Courtesy of Food Network, 2011
Bobby Flay’s Smoked Ribs with Carolina-Style BBQ Sauce
Total Time: 19 hr 15 min
Prep: 30 min
Inactive: 12 hr 45 min
Cook: 6 hr 0 min
Yield: 4 servings
* 1/4 cup ancho chili powder
* 2 tablespoons Spanish paprika
* 2 tablespoons freshly ground black pepper
* 2 tablespoons dry mustard
* 2 tablespoons kosher salt
* 2 tablespoons ground coriander
* 1 tablespoon dried oregano
* 1 tablespoon ground cumin
* 2 teaspoons chile de arbol
* 2 racks St. Louis-style pork ribs, 12 ribs each, membrane removed
* 1/4 cup canola oil
* 2 cups cider vinegar
* 2 tablespoons light brown sugar
* 1/2 teaspoon cayenne powder
* Few dashes hot pepper sauce (recommended: Tabasco)
* 1 tablespoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* Mix of hickory and applewood chips
* 1 quart apple cider
* North Carolina Barbecue Sauce, recipe follows
Carolina Style BBQ Sauce:
* 1/4 cup canola oil
* 2 medium Spanish onions, coarsely chopped
* 6 cloves garlic, coarsely chopped
* 2 cups ketchup
* 2/3 cup water
* 1/4 cup ancho chili powder
* 2 tablespoons paprika
* 2/3 cup Dijon mustard
* 2/3 cup cider vinegar
* 2 tablespoons Worcestershire sauce
* 2 canned chipotle chiles in adobo, chopped
* 1/4 cup dark brown sugar
* 2 tablespoons honey
* 2 tablespoons molasses
* Kosher salt and freshly ground black pepper
For the rub:
Combine all the spices in a small bowl. Brush both sides of the racks with oil and rub with the spice mixture. Wrap in plastic and refrigerate for at least 12 hours.
In a large pot over low heat, add all the mop ingredients. Bring to a simmer and cook until the sugar is dissolved. Let cool to room temperature.
Remove the ribs from the refrigerator 45 minutes before smoking to allow them to come to room temperature. Add the mix of hickory and applewood chips to the smoker according to package instructions. Heat a smoker to 220 degrees F. Put the apple cider in a small heatproof pan in the smoker.
Put the ribs directly on the smoker rack. Smoke for 6 hours, brushing the ribs with the mop every hour for the first 5 hours. During the last hour, brush the ribs with the North Carolina Barbecue Sauce every 10 minutes. Remove the ribs to a serving platter and serve.
For the BBQ Sauce:
Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in the ketchup and water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes. Cool for about 5 minutes.
Carefully transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste, then pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator, stored in a tightly sealed container.
Recipe Courtesy of Food Network, 2011
Alton Brown’s Pulled Pork
Total Time: 24 hr 20 min
Prep: 20 min
Inactive: 13 hr 0 min
Cook: 11 hr 0 min
Yield: 8 to 10 servings
* 8 ounces or 3/4 cup molasses
* 12 ounces pickling salt
* 2 quarts bottled water
* 6 to 8 pound Boston butt
Combine molasses, pickling salt, and water in 6 quart Lexan. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.
Place cumin seed, fennel seed, and coriander in food grinder and grind fine. Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika.
Remove Boston butt from brine and pat dry. Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres. More rub will adhere to the meat if you are wearing latex gloves during the application.
Preheat smoker to 210 degrees F. Place butt in smoker and cook for 10 to12 hours, maintaining a temperature of 210 degrees F. Begin checking meat for doneness after 10 hours of cooking time. Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork. Once done, remove from pot and set aside to rest for at least 1 hour. Pull meat apart with 2 forks and serve as sandwich with coleslaw and dressing as desired.
Recipe Courtesy of Food Network, 2011
Giada De Laurentiis’ Grilled Lamb with Salsa Verde
Total Time: 1 hr 25 min
Prep: 30 min
Inactive: 15 min
Cook: 40 min
Yield: 8 servings
* 1/4 cup salted capers, soaked for 30 minutes, drained, coarsely chopped
* 1/2 cup chopped fresh Italian flat leaf parsley
* 1/3 cup chopped scallions
* 1/2 cup chopped fresh mint leaves
* 1/2 cup fresh lemon juice
* 2 teaspoons grated lemon peel
* 1 cup olive oil, preferably extra-virgin
* 2 teaspoons dried crushed red pepper flakes
* 3 1/2 teaspoons coarse salt
* 1 1/2 teaspoons freshly ground black pepper
* 1 (4 1/2 to 5-pound) butterflied boned lamb shoulder
* 1 tablespoon minced garlic
* Nonstick cooking spray
Stir the first 7 ingredients and 1 teaspoon red pepper flakes in a large bowl to blend. Whisk in 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Set the salsa verde aside. Place the lamb in a 15 by 10 by 2-inch glass baking dish. Rub the minced garlic, remaining 2 teaspoons of salt, 1 teaspoon of black pepper, and remaining 1 teaspoon red pepper flakes all over lamb. Pour 1/2 cup of salsa verde over the lamb, turning the lamb to coat evenly. Use immediately, or cover the dish and remaining salsa verde separately with plastic wrap and refrigerate up to 1 day.
Spray the grill rack with nonstick spray and prepare the barbecue (medium-high heat). Grill the lamb until a meat thermometer inserted into the thicker parts registers 130 degrees F for medium-rare, turning occasionally, about 40 minutes. Transfer the lamb to a work surface and let rest 15 minutes.
Cut the lamb across grain into thin slices. Arrange the lamb slices on a platter. Serve the remaining salsa verde alongside.
Thought it might be time to get all of my La Caja China “How To” posts indexed for easy ready (and to save myself the trouble of constantly looking up the individual URLs…I’m so lazy…)
La Caja China is not a good or a service – It’s an experience. It’s a culture. It’s about the age-old mainstays of good food, good friends, and good times. It’s rugged but romantic. Requiring butchering, braising, brining and handling. It’s charcoal and chatter. As the food cooks, the aromas become as enticing as the spectacle itself. It becomes not just a conversation piece, but a conversation starter.
Most of all, La Caja China is realizing that in 4 hours or less you’ve made a delicious, authentic meal that ended up feeding your soul.
Here are some of my most popular “how to” posts on La Caja China…if you’re looking for great recipes for cooking on your La Caja China, check out my cookbooks La Caja China Cooking and La Caja China Word, available in paperback and Kindle eBook on Amazon.com at www.perryperkinsbooks.com
Publication Date: Jun 11, 2011
Page Count: 158
Binding: US Trade Paper
Trim Size: 7″ x 10″
Categories: Cooking / Methods / Barbecue & Grilling
From the author:
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 crowd, or creating memories with your family – look no further than La Caja China World!
Buy both La Caja China Cooking & La Caja China World, together, and get FREE shipping from Amazon!
Plus – Purchase your copy of La Caja China World by Friday, June 24th, and enter* for a chance to win a $50 grab-bag of your choice of La Caja China accessories! We’ll even pick up the shipping!
*To enter to win the grab-bag, participants must forward a copy of their e-receipt of purchase for La Caja China World, along with full name, mailing address, and personal email address, to editor@elkmountainbooks. All entries must be received by midnight Sunday, June 26th, 2011. One entry per copy ordered.
About the Author
Perry P. Perkins is a freelance writer and work-from-home dad, born and raised in the Pacific Northwest (with a little time in Georgia.)
Perry has written several books, including two novels, four cookbooks, and two short-story collections. He writes regularly for a number of outdoor and travel magazines, Chicken Soup for the Soul, and several online foodie sites, including his own blog: www.burninloveblog.com
Both Perkins’ father and grandfather were professional chefs, and he was raised with a passion to cook, grill, and barbeque. One of three pit-masters behind Burnin’ Love BBQ, a local catering team, his favorite cooking equipment is La Caja China.
I saw a picture of this dish on his Facebook page last week, and shamelessly begged Chef Dee to share the recipe with us. Bacon Wrapped Rip Tips…pig, wrapped in more pig…if that doesn’t bring a tear to your eye, you’re on the wrong blog.
Hey all, a friend asked for my recipes for Beef Back Ribs in La Caja China…here’s my current fav!
Beef Back Ribs
Four five-bone racks beef back ribs
For the seasoning:
1 tbsp beef base (see notes)
1 tbsp garlic powder
1 tbsp freshly ground black pepper
1 tbsp smoked paprika
2 tsp sea salt
2 tsp light brown sugar
2 tsp chili powder
For the wrap:
1/2 cup honey
1/4 cup finely chopped sweet white onion
board dressing or your favorite barbecue sauce (see notes)
Rub the beef base into the ribs. Combine the remaining seasoning ingredients in a bowl, mixing well. Season the ribs on both sides and on the ends. Press in the seasonings, and dab the meat on the board to collect any excess.
Prepare the top of La Caja China for indirect grilling. Allow both charcoal and any wood chunks to burn to white before adding the ribs. Put the meat on the well-oiled, preheated grill racks and cook, with the addition of wood of your choice (for beef, I like oak and apple) for 20-30 minutes per side, tent ribs loosely with foil while grilling.
Remove the ribs from the heat. Put two large sheets of heavy-duty foil on top of each other and place one rack, top side up, on the foil. Drizzle with 1 tablespoon of honey and sprinkle with 1 tablespoon of chopped onion, then sprinkle with up to 2 tablespoons of cold water to moisten the rack. Wrap the rack in the foil to make a neat parcel, being careful not to pierce the foil with the bones. Repeat with the remaining ribs.
Put the foil parcels into La Caja China, rib side up, and cook, covered, for another hour and 15 minutes (see char below). Remove the parcels, wrap (foil and all) in heavy towels, and allow to rest, for 30-45 minutes.
Unwrap the racks and discard the foil. (Optional: Put the ribs back on the grill and cook for 10 – 30 minutes to tighten the glaze and give the meat a bit more smoke.) Pour the board dressing onto a cutting board, or slather the board with barbecue sauce, with a sharp knife, cut the meat into individual ribs, brush tops lightly with the dressing or sauce.
Beef base is concentrated stock in liquid form, typically found in supermarkets and gourmet stores. It gives an added depth of flavor and richness. You can boil down stock from beef bones yourself, or cheat and use packaged beef au jus (that’s what I do, lol.)
Board dressing creates extra flavor on your cutting board. I love to do this with ribs, steaks, tri-tip, etc. It adds an amazing little punch to beef and lamb dishes that require slicing – Combine 6 tablespoons of olive oil, 2 tablespoons of finely chopped fresh flat-leaf parsley, and sea or kosher salt and freshly ground black pepper to taste. Spread this mixture across your cutting board before you add the meat for slicing.
Bottled BBQ Sauce – Yes, I make my own “secret sauce” but, just as often, I use this and it’s almost as good – Combine 2 cups of you favorite bottled sauce (Mine is Sweet Baby Rays Brown Sugar) with 1 cup apple juice and 1 cup cider vinegar. Add 1 Tbs dry rub, and a dah of Hotsauce (I like Frank’s Red Hot.) Slowly simmer, stirring 40-60 minutes until thickened.
I did 7 rack of beef ribs with this method –
1. Start with 16 lbs. of charcoal (about 3 Weber chimneys full) for Model #1 Box or 18lbs. for Model #2 Box and light up the charcoal on top of the grid.
2. Once lit (20-25 minutes) spread the charcoal evenly over the charcoal grid. (Sear the ribs now.)
3. Put ribs in the box and close it up.
4. After 1 hour (1st hour) add 9 lbs. of charcoal.
5. After 1 hour (2nd hour) open the box flip the Ribs over, close the box and add 9 lbs. of charcoal. If cooking large ribs connect the wired thermometer probe in the meat.
6. Do not add any more charcoal; continue cooking on more hour (total time inside box = 3hr.)
7. Continue with recipe (above.)
Find lots more delicious roasting, grilling, and side dish recipes for La Caja China in my cookbook, La Caja China Cooking!
ISBN: 1453657258 Page Count: 150 Binding Type: US Trade Paper Trim Size: 7″ x 10″ Language: English US$19.95
A collection of mouth-watering barbeque and grilling recipes by the boys at Burnin’ Love BBQ.
Shortly after man discovered fire, he discovered that if you threw a chunk of meat on the coals, let it blacken, and then dug it out of the ashes…it tasted freakin’ awesome!
Since that evolutionary milestone, man has taken barbeque (or grilling, or smoking, or whatever you want to call it,) to the four corners of the world, and adapted it to the local ingredients he found there.
If it walked, swam, slithered, or flew, early man found a way to cook it over fire…and God bless him for it!
“MEAT FIRE GOOD” takes you on a gastronomic tour of the globe, from classic Cuban and Indonesian dishes, to traditional Texas and Carolina BBQ, to the crisp, fresh flavors of the Pacific Northwest.
Burnin’ Love BBQ’s pitmasters, Perry Perkins, Terry Ramsey, and Christopher Renner, include their most popular grill-top recipes, slow-smoked pit favorites, amazing side dishes; and dozens of step-by-step crowd-pleasers with full-color photographs.
“Barbeque – it’s not a skill…it’s our superpower.” – Burnin’ Love BBQ
Click on this thumbnail for a sample recipe:
If you would rather pay by check, please print this page, include your name and shipping address, and remit with $19.95 + $2.50 shipping for the first copy (for additional copies shipping = $1.00 each) to the address below.
Title: MEAT FIRE GOOD
Name………………………………………………… Copies @ $19.95 = ………
City…………………………………………………… S&H: + 2.50*
Total Enclosed ………………
Please make checks payable to Perry P. Perkins, and mail to:
Elk Mountain Books
PO Box 21
Wilsonville, OR 97070
Paperback, 7″ x 10″. 150 pp., retail $19.95. Please add the following for shipping: USA US $2.50 for the first book*, US$1.00 per each additional copy. Canada US$5.00 for the first book, US$2.00 per each additional copy. For all other countries please add US$8.00 for the first book, US$3.00 per each additional copy. For orders outside the U.S.A., credit card payments only.
Hey, if you’re interested in creating your OWN cookbooks…here’s the guide I used. Best $10 I ever spent!