La Caja China Guest Post from Perry P. Perkins

Like this post? Share on Facebook and Re-Tweet using these buttons!
(Please leave a comment below!)

Folks, we have a real treat in store for you. Perry P. Perkins from Burnin’ Love BBQ has written an excellent post on cooking on a La Caja China aptly named La Caja China: 101.

La Caja China [Spanish la ka’ha chee’nah] –noun - A metal-lined roasting box in a wood frame with wheels. Charcoal is fired on a removable grate, over a solid ash-pan on top of the box, and the heat emanates through the metal lid into the enclosed space below, roasting the meat, which rests in pans or on a rack.

Hop on over to Perry’s La Caja China article and give it a read. If you’ve cooked on a La Caja China cooker or want to know more about how to get started, leave a comment and Perry will get back to you. Oh – and keep an eye out in his La Caja China article for a challenge he’s posted to anyone who thinks they can stump him re: what can and cannot be cooked on one of these bad boys.

About the Author

Food blogger and Burnin’ Love BBQ founder, Perry P. Perkins comes from a long line of professional chefs. As a third generation hash-slinger, he focuses his love of cooking on barbeque, traditional southern fare, and fresh Northwest cuisine.

Perry has written for hundreds of magazines, and his inspirational stories have been included in twelve Chicken Soup anthologies.

His writing includes the novels Just Past Oysterville, and Shoalwater Voices, as well as his cookbooks: The Shoalwater Cookbook, La Caja China Cooking, and his latest BBQ collection, Meat Fire Good.

Perry blathers on foodie topics at www.burninloveblog.com, and you can follow him on Facebook. If you are interested in purchasing any model of La Caja China, accessories, or have any questions, please contact Perry via email.