La Caja China

Snaquebite · 05-19-2010, 19:27

Anyone out there ever had experience with one of these? I was watching food network and apparently they work really well. I usually end up cooking several pigs a year and it peaked my interest.

http://www.lacajachina.com/category_s/1.htm

JJ_BPK · 05-19-2010, 19:49

How does it work?? The pictures show a wooden box on wheels???

Oh Wait... My Google Fu is tingling,, in my toes...

http://www.youtube.com/watch?v=-WDbU5OyhGg

Looks like it would use a lot of charcoal,, but I want one...

**Bill Harsey** · 05-20-2010, 12:31

Hopefully this won't happen when you guys cook some pig: http://www.kgw.com/home/-Argument-ov...-94286154.html

Edited to add: Above linked Oregon story involves alcohol, prestigous pig roasting contest, strip joint, Chef fighting with organizer, tasers, pepper spray and police. Evidently a good MMA match.

**Team Sergeant** · 05-20-2010, 12:46

I've been thinking very seriously about purchasing one of these.....La Caja China

El 18X · 05-20-2010, 13:21

Use of La Caja China is somewhat controversial among Cuban exiles. Not quite as bad as the Sunni/Shia split but close.

Growing up, family and friends had several different ways of roasting/grilling a pig: 55-gallon drum fashioned into a giant bbq, digging a pit in the ground and raising and above ground pit with cinder blocks.

They're all decent, but La Caja China is objectively better. The meat is tender, the skin is crispy and best of all it's a lot faster. It really works and was the favorite on my dad's side of the family.

But if you're like some who enjoy the process of roasting as much as eating, you might want those extra four hours to stand around a fire, shoot the shit and drink more beer.

The hundreds you save by not buying a box and just digging a pit could buy a lot of beer.

**Team Sergeant** · 05-20-2010, 21:44

Quote:

Originally Posted by El 18X

Use of La Caja China is somewhat controversial among Cuban exiles. Not quite as bad as the Sunni/Shia split but close.

Growing up, family and friends had several different ways of roasting/grilling a pig: 55-gallon drum fashioned into a giant bbq, digging a pit in the ground and raising and above ground pit with cinder blocks.

They're all decent, but La Caja China is objectively better. The meat is tender, the skin is crispy and best of all it's a lot faster. It really works and was the favorite on my dad's side of the family.

But if you're like some who enjoy the process of roasting as much as eating, you might want those extra four hours to stand around a fire, shoot the shit and drink more beer.

The hundreds you save by not buying a box and just digging a pit could buy a lot of beer.

That's the problem, digging. I live in a desert, the land is dry and the soil is almost rock hard. Digging here is not an option hence the La Caja China.
I cannot roast a whole pig in/on my grill, but a box like that would work wonders. Building a fire and roasting a pig over coals would also be wonderful, but again, the only wood in the Phoenix area is mesquite, and again, not an option. (Yes we can purchase wood but it costs an arm and a leg.) In Fla digging might not be an option either..... lots of water.

Dozer523 · 05-20-2010, 22:28

Quote:

Originally Posted by Team Sergeant

That's the problem, digging.

Fine. Go ahead and buy it, we'll bring our own damn beer.

ZonieDiver · 05-20-2010, 22:34

Quote:

Fine. Go ahead and buy it, we'll bring our own damn beer.

And hurry, we're hungry!

(PS - One of the best pig roasts I ever attended was at a UofMiami Army ROTC FTX in the "Everglades" and the pig WAS buried and roasted - by predominately Cuban-exile cadets! Yum!)

(PPS - I'll loan you my pick-axe. It can get through this damned AZ "caliche" pretty well... good enough to dig a swimming pool!)

mark46th · 05-22-2010, 12:03

I used to help a friend who had a catering business. He had a portable pig oven that used propane. I did pigs up to 200 pounds in it. It was great until he decided he wanted to add flavor using wood chips. The grease from the pig dripped down onto the wood chips. The chips eventually ignited, causing a massive grease fire that destroyed the damn thing...

El 18X · 05-22-2010, 14:19

Quote:

Originally Posted by Team Sergeant

That's the problem, digging. I live in a desert, the land is dry and the soil is almost rock hard. Digging here is not an option hence the La Caja China.
I cannot roast a whole pig in/on my grill, but a box like that would work wonders. Building a fire and roasting a pig over coals would also be wonderful, but again, the only wood in the Phoenix area is mesquite, and again, not an option. (Yes we can purchase wood but it costs an arm and a leg.) In Fla digging might not be an option either..... lots of water.

Have you tried building an above ground pit using cinder blocks? A buddy of mine swears by that technique.

Something like this: http://www.ehow.com/how_5869029_buil...q-pig-pit.html

http://www.helloningbo.com/forum/att...8&d=1209808522

**Team Sergeant** · 06-09-2010, 07:31

Quote:

Originally Posted by Snaquebite

Anyone out there ever had experience with one of these? I was watching food network and apparently they work really well. I usually end up cooking several pigs a year and it peaked my interest.

http://www.lacajachina.com/category_s/1.htm

Bought one and will be making a Cuban style pig very soon! I'll make sure I take photos and keep a log.

Sacamuelas · 06-09-2010, 08:31

Quote:

Originally Posted by Team Sergeant

Bought one and will be making a Cuban style pig very soon! I'll make sure I take photos and keep a log.

Sounds like the perfect time to plan for a ProfessionalSoldiers.com ADMIN and Moderator party.

**Team Sergeant** · 06-09-2010, 10:08

Quote:

Originally Posted by Sacamuelas

Sounds like the perfect time to plan for a ProfessionalSoldiers.com ADMIN and Moderator party.

You guys are always welcome at my table.

(Kinda tough when you have individuals all over the country....)

abc_123 · 06-09-2010, 13:01

Quote:

Originally Posted by Team Sergeant

Bought one and will be making a Cuban style pig very soon! I'll make sure I take photos and keep a log.

Hey! I'm still waiting for that review of your cookshack electric smoker that you said you were going to do in a thread some time ago!

**Team Sergeant** · 06-10-2010, 11:08

Quote:

Originally Posted by abc_123

Hey! I'm still waiting for that review of your cookshack electric smoker that you said you were going to do in a thread some time ago!

LOL, I though I did that!

The only thing the cookshack smoker cooks well is pork butts and turkey breasts... everything else I cook on a real BBQ, ribs, brisket etc.