Pig Roast with the La Caja China

Posted on | March 7, 2010 | 2 Comments

Well, the pig roast was a success.  We used our model #2 La Caja China roasting box to cook the pig.  This was our second time using the box and we had much better results.  I took pretty good notes this time and will pass along what we’ve learned.

We started with a 54# pig that we purchased from Central Meats in Chesapeake VA.  Thats 54 pounds with the head and hooves still on.  Central Meats butterflied the pig for us also.  If you go for a smaller pig, you’re mostly paying for bones.  Go up to a least 50# and you’ll have a much better result.

We cut off the head and hooves.   The night before the party, we injected the pig with a mixture of Pineapple juice and Mojo (recipe).  It was then covered with a homemade rub called Magic Dust. See the Magic Dust Rub recipe.

Beware though:  The instructions on the La Caja China box (at least mine), do not match the instructions in the worksheet.  Follow the worksheet and start out with a full bag of Kingsford charcoal.  If you use cheap stuff, it won’t burn as long so you’ll end up not saving any money.  I used 3 large 18# bags of Kingsford for this pig.

For more info: Download our completed worksheet for a pig roast.  This is the complete timeline and temps for our pig.  Note that the pig was at 67F when we started and the outside air temp was 60F.  It took 4 1/2 hours to cook.  Here’s a link for a blank worksheet.

We put a bottle of our North Carolina Sweet & Sour Vinegar Sauce (recipe link) for people to put on the pork as well.  It’s a mustard based vinegar sauce that is really tasty.  Make up a bottle for BBQ.

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I’ll be adding more pics soon.

Cooking a Pig Tomorrow!

Posted on | January 23, 2010 | No Comments

Tomorrow is my youngest daughters 16th Birthday. For the party, we will be cooking a whole pig in our La Caja China pig roaster. It’s our second time using it and I’m really getting pumped up. We have a 54# pig on ice. The butcher butterflied it for us too. Tonight we inject it with a brine and mojo mix. Then we are going to get the rub on. Haven’t decided if I’ll use Adobo seasoning or Magic Dust for the rub.

I’ll take plenty of pictures and maybe even a short video for the blog.

Kalbi Beef – TKDRecipes

Posted on | September 19, 2009 | No Comments

I spent 3 years as a teen in Korea on a US Naval Base.  I came to like some of the Korean foods I was introduced too (not KimChee).  Bulgoki is really popular and we make it a lot but my favorite is Kalbi Beef.  It’s different cut of beef than Bulgoki and is easy to handle on an outdoor charcoal grill.

This version was modified to suit my taste.  I think it’s better than the original that you get in Korea.

Kalbi Beef

* Exported from MasterCook *

Kalbi Beef – TKDRecipes

Recipe By     : Troy
Serving Size  : 4     Preparation Time :0:00
Categories    :

Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
3             pounds         beef short ribs — cross cut
3/4           cup             soy sauce
2        tablespoons    sesame oil
1           teaspoon       onion powder
1           teaspoon       garlic powder
2        tablespoons    sugar substitute — splenda
1/4           cup             apple juice
2        tablespoons   apple cider vinegar
1           teaspoon      chili powder

Put the beef in a plastic bag for marinading.  Mix remaining ingredients.  Pour marinade into bag.  Let it marinate for 2 hours.

Grill over charcoal and serve.  Be careful not to overcook or you will ruin it.

Description:
“Korean dish of thin, cross sliced beef short ribs”