Tag Archives: Turkey

Thanksgiving Barbecue Menu

May all your holidays be filled with the blessings that life can bestow. And though, for all of us, in different ways, this has been a tough year, try to remember something my father taught me. Something I reflect upon that occasionally has helped me through a tough time…

At your moment of greatest suffering, when everything seems it’s darkest, somewhere in the world, some unsuspecting turkey is about to have a fistful of stuffing shoved deep into his eviserated body cavity…

In other words, things could be worse. Happy Thanksgiving!” – Bon Saget

Here’s the Burnin’ Love BBQ Plan…

Appetizer 1: Mojo Shrimp Skewers
Grilled seafood makes a great appetizer before a big dinner because not only it it a light, tasty snack that won’t dull the tastebuds, it’s also quick and easy grilling for a chef who’s in full-bore production mode.

2 lbs sliced bacon
64 raw prawns, tail off
2 C Traditional Cuban Mojo
¼ C Adobo Criollo Spice
32 skewers, soaked (if wooden)

See Instructions here.

Appetizer 2: Caprese Tomato Bites
I like to follow a hot appetizer with a cold one and, since the following salad recipe has none of these ingresients, this balances nicely.

1 pint cherry tomatoes, about 16
2 mozzarella cheese sticks
16 fresh basil leaves, small
Extra virgin olive oil
Sea salt

See instructions, here.

Salad: Wild Greens tossed with Balsamic Viniegrette

Turkey: Mojo Brined Turkeys in La Caja China

(2) 12-14lb turkeys, thawed and rinsed
Mojo Brine
Peanut oil
1/2 cup Adobo Criollo spices
Water to cover

See instructions, here.

Cuban Tostone Stuffing

6 green plantains
Vegetable oil
1 lb. thick bacon, diced
6 cloves garlic, chopped
3 sweet chili peppers, seeded & diced
1 sweet onion, diced
1/3 cup olive oil
1/3 cup chicken broth
Salt & pepper to taste

Sides: Garlic Mashed Potatoes & Giblet Gravy, Simple Grilled Asparagus

‘Nuff said.

See instructions, here.

‘Course, if you wanna try something completely different…but still savor the flavor or Thanksgiving, try your hand at our Turkey Explosion Recipe!

1 pound sliced bacon
1.5 pounds ground turkey
1 tablespoon each sage, garlic powder, salt, pepper
1 cups breadcrumbs
1/2 sweet onion, diced fine
1/4 lb Mushrooms. sliced thin
2 stalks celery, diced fine
2 Tbs fresh minced garlic
1/4 cup sweet cream butter
1/4 cup turkey rub (see below)
3/4 cup cranberry barbecue sauce (see link)

See instructions, here.

…and, of course…it wouldn’t be Thanksgiving without the WKRP Turley Drop!

Happy Thanksgiving all!

-Perry

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chatchow interview with Roberto Guerra of La Caja China

Fantastic interview with Roberto Guerra, creator of La Caja China roasting boxes! Pizza stones…are you freakin’ kidding me? CAN’T WAIT!

Roberto Guerra / La Caja China from Giovanny Gutierrez on Vimeo.

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La Caja China World – Roasting Box Recipes from Around the Globe

FOR IMMEDIATE RELEASE

June 16, 2011

Elk Mountain Books is pleased to announce the release of:

La Caja China World: Roasting Box Recipes from Around the Globe

by Perry P. Perkins

Publication Date: Jun 11, 2011
ISBN 1463563167
Page Count: 158
Binding: US Trade Paper
Trim Size: 7″ x 10″
Categories: Cooking / Methods / Barbecue & Grilling
US$14.95

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!

La Caja China World is available from our eStore, as well as from our official Amazon.com Storefront.

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.

All of Perry’s books can be found at www.perryperkinsbooks.com

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MEAT • FIRE • GOOD – The Burnin’ Love BBQ Cookbook is Now Available!

Heyya Foodies,

I can’t tell you how excited I am to announce that Burnin’ Love BBQ’s first cookbook, “MEAT • FIRE • GOOD” is now available!

Chris, Terry and I have gone all-out to share (almost) all of the secret recipes that have made Burnin’ Love BBQ so popular.

Take a look…

MEAT • FIRE • GOOD

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.

Back cover:

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..

Favorites like:

~ True Texas Brisket
~ Pacific Northwest Salmon
~ Southern Roast Turkey
~ Carolina Pork Ribs
~ Memphis Whole Pickin’ Pig

“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.

If you’re interested in multiple copies (5 or more) please contact me at editor@elkmountainbooks.com for bulk order discounts.

Thank you!

-Perry

—————————————————————————————

Title: MEAT FIRE GOOD

Name………………………………………………… Copies @ $19.95 = ………

Street…………………………………………………

City…………………………………………………… S&H: + 2.50*

State………………………………. Zip………………….

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.

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Roasting Turkeys for The Father’s Heart Homeless Ministry

I had a wonderful opportunity to fire up BOTH of my La Caja China roasting boxes, spend the day cooking and hangin’ out with friends, and blessing a bunch of folks at our local homeless shelter, The Father’s Heart. What a great day! (see slide show, below.)

I think we fed around 100, and I have to say it was one of the best meals I’ve ever had, anywhere.  If I’d been served that plate at a fancy restaurant, I promise you…I’d be going back!

Teri Gant did her usual amazing job of organizing, overseeing, and being the love of Jesus to everyone who came in out of the (frigid) cold, for a warm meal. Teri…you’re awesome, you amaze me!

Everyone who reads this post…please please please check out the TFH link above, and see how you can help.

To all of you who donated the turkeys and ingredients, and to the McMonagle family who gave their day to help me with the cooking and serving…God bless you!

For my fellow La Caja China owners, here’s the recipe I used. I did six turkeys, but this is the “per box” amounts. They came out VERY nice. I will never…I mean never…roast another chicken or turkey without brining it first! The differences in the flavor, the tenderness, and the juiciness of the meat are indescribable.

I used my Model #1, and my Semi Pro (see pictures.)

If you don’t have a La Caja China…yet…you can get similar results in a 350 degree oven. I’m telling you, though, I’ve done this both ways, and the oven just doesn’t compare the the roasting box for flavor, or, obviously…volume.

Simple Brined Turkeys in la Caja China
(3) 12-14lb turkeys, thawed and rinsed
6 C salt
6 C sugar
Peanut oil
1/4 cup Adobo Criollo spices
Water to cover

Boil 1 gallon of water, add salt and sugar, stir to dissolve. Allow to cool.

Place turkeys in a water-tight container, large enough to allow a little space around each.

Poor the cooled brine over the turkeys, add enough cold water to cover. Move turkeys to a cool area, or refrigerate 8-10 hours.

Discard brine and rinse turkeys thoroughly, rub each turkey with a little peanut oil, and sprinkle liberally with Mojo Criollo spices, including inside the cavity.

Place each turkey in a disposable roasting pan, breast down, tent each loosely with foil, and place pans in La Caja China. Start 15 pounds of charcoal in two even piled, allow to burn 30 minutes and then spread evenly. Cooking time starts now.

Roast turkeys 2 hours, adding 7lbs of coals every 30 minutes. Dump ashes after the first hour.

Flip turkeys (breast up) and tent again with foil. Cook another hour, adding lbs of coals every 30 minutes. Dump ashes after an hour.

Remove foil and brown the tops of the turkeys for another half-hour, DO NOT add more coals.

Total cooking time: 3.5 hours

Remove turkeys from La Caja China, re-tent loosely, and allow to rest 1 hour before slicing.

Save drippings for gravy, or mix with stuffing.

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The Best Roast Turkey. Ever.

This is a recipe that I adapted for La Caja China from my father’s, Master Chef Frank L. Perkins, turkey recipe. The secret is in the brine! I’ve included instructions for both La Caja China, and a standard gas grill.

Southern Roast Turkey

3  12-14lb turkeys, frozen
Salt and pepper to taste
Smoked paprika
3 C melted butter
1 ½ C salad oil
9 C fine sea salt
9 C white sugar

Start with 3 – 5 gallon buckets. Boil 12 cups of water with 9 cups of fine sea salt, and 9 cups white sugar. Allow to cool. Pour 4 cups of seasoned water into each bucket.

Put your frozen turkey in the bucket, and fill with water until you have totally submersed your turkeys, put a weight on each turkey to hold it down. Cover your buckets with towels and leave your turkeys like that over night.

Take the turkey out of the water the next morning, rinse them clean, and pat dry.

Sprinkle turkeys generously with pepper and paprika both inside and outside.

Place turkeys on top of the rack, breast up, and attach top rack using the 4 S-Hooks and tent loosely with foil. Attach probe from a wired thermometer and run wire under short top frame.

Cover box with the ash pan and charcoal grid.

Add 16 lbs. of charcoal for model #1 or 20 lbs. for model #2 and light up. Once lit (20-25 minutes) spread the charcoal evenly over the charcoal grid. Cooking time starts right now.

After 1 hour (2nd hour) add 10 lbs. of charcoal.

After about 1 1/2 hours, open the roaster and baste the bird with the stock inside the pan to ensure it has the right amount of tenderness.

After 1 hour (3rd hour) add 10 lbs. of charcoal.

Do not add any more charcoal; continue cooking the Turkey until you reach the desired temperature reading, on the thermometer of 175 f.

Remove foil and flip the birds. Cover the box again and brown the top of the turkeys 15-20 minutes, to your liking.

Remove birds and pans from La Caja China, reserving the leftover stock for use with your dressing. Drain the excess fat and save for your giblet gravy.

You can find step-by-step recipes in my cookbook, La Caja China Cooking, as well.

For a gas grill:

Place the turkey, breast side down, on a wire rack in a large heavy-gauge foil pan.

Place the pan on the grill, away from the source of heat. Close the lid.

Cook for 11 to 13 minutes per pound, until the turkey registers an internal temperature of 165°F (74°C) in the thigh and 170°F (77°C) in the breast.

Allow turkey to rest 30 minutes before carving and serving.

Serve with cornbread stuffing and giblet gravy.

Yee-Haw!

Place a shallow, disposable aluminum pan, slightly larger than the turkey itself, beneath the rack under each bird. Not only will this save you some clean-up later, but it will also catch some wonderful drippings that will make the best turkey gravy you’ve ever had. Thanks, Dad!

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