Jump to content
Sign in to follow this  
culocho

Caja China

Recommended Posts

I'm watching "Throwdown" (which is terrible) but realize The Caja China solves my problem of wanting to do a Cuban pig roast for my boyfriend's birthday. Having lived in Miami, I love a pig roast, but don't think my landlord wants me to dig a hole or build a cinderblock oven.

Does anyone have a Caja China that they may want to rent? Or know of such a thing?

Share this post


Link to post
Share on other sites
I'm watching "Throwdown" (which is terrible) but realize The Caja China solves my problem of wanting to do a Cuban pig roast for my boyfriend's birthday. Having lived in Miami, I love a pig roast, but don't think my landlord wants me to dig a hole or build a cinderblock oven.

Does anyone have a Caja China that they may want to rent? Or know of such a thing?

There a number of Caja China experts around here. Until they chime in, a good place to start is here. :blink:

We also had Caja China-roasted pigs at our Fall '06 picnic. The recipe for one of the pigs is here and pics can be found in this thread.

Share this post


Link to post
Share on other sites

Culocho, tu no fuiste a nuestro ultimo picnic, verdad? Yo, Cubana y otro, de Puerto Rico, supplied the caja chinas. But, los Americanos, de verdad no supieron, como bake un lechon latino. Yes a few of us have one, they are not for rent, but go to CajaChina.com and they aren't that expensive. They were designed by a Cuban in New Jersey who wanted to roast a lechon on his balcony, y como they say, el resto is history.

Share this post


Link to post
Share on other sites

I'm not sure I understand this contraption. The coals are outside of the box on top, right? Can one get any smoke action going? Seems like you can't and that it's just a big oven. Am I missing something?

Share this post


Link to post
Share on other sites

Basically yes it is a big oven, but these were invented for a Latino style of roasting a pig. We don't care for the smoke, we usually want the pig to shine. It is minimally marinated with mojo criollo, which is sour orange (or lime), garlic, cumin, salt and pepper.

Share this post


Link to post
Share on other sites

The roasted cuban big has to have tender meat and a very crisp skin. Most pig roasts I've been to are just a cinderblock oven built over a driveway with the pig flattened inside of heavy duty metal mesh. Similar to this: http://cuban-christmas.com/pigroast.html.

I want to buy a Caja China, but my basement apartment in Shaw might not work. Although I could chain it up out back with the grill and the patio furniture.

Share this post


Link to post
Share on other sites
The roasted cuban big has to have tender meat and a very crisp skin. Most pig roasts I've been to are just a cinderblock oven built over a driveway with the pig flattened inside of heavy duty metal mesh. Similar to this: http://cuban-christmas.com/pigroast.html.

I want to buy a Caja China, but my basement apartment in Shaw might not work. Although I could chain it up out back with the grill and the patio furniture.

Yes, we had one of those for a while...La Caja China is definately easier. Will you be at the HH tonight?

Share this post


Link to post
Share on other sites

The pigs at the last picnic were very, very good, but I think it's time to start planning a Cuban/Puerto Rican/etc. pig roast and show these gringos how to do it right.

Share this post


Link to post
Share on other sites
I think it's time to start planning a Cuban/Puerto Rican/etc. pig roast and show these gringos how to do it right.

What's with the "planning"? Pick a date, amigo. We'll be there.

Share this post


Link to post
Share on other sites

It's not a real South American barbeque until you have kids cleaning out intestines with a garden hose before they get seasoned and grilled. Or was that just my childhood?

Share this post


Link to post
Share on other sites
kids cleaning out intestines with a garden hose

yeah, we have some real prankster youngsters in my neighborhood too. brrrrr, that water was cold.

Share this post


Link to post
Share on other sites
What's with the "planning"? Pick a date, amigo. We'll be there.

I think with this crew, it would be rather larger than our usual backyard gatherings. This would have to be a team effort - planning is definitely necessary. The mofongo alone would be a hell of a job.

Share this post


Link to post
Share on other sites
The pigs at the last picnic were very, very good, but I think it's time to start planning a Cuban/Puerto Rican/etc. pig roast and show these gringos how to do it right.

So which one is better - Cuban-style roast pig or Puerto Rican-style roast pig??? [ducking]

Share this post


Link to post
Share on other sites
So which one is better - Cuban-style roast pig or Puerto Rican-style roast pig??? [ducking]

Actually, the pig would be pretty much the same. The main difference would be in the rice and beans.

Share this post


Link to post
Share on other sites

I'm roasting a lamb in one of these things on Friday, 30lb. Anybody have any tips, suggested marinades, cooking time, or words of warning?

Thanks.

Share this post


Link to post
Share on other sites

Well, no thanks to the people here, ( :lol: ) the lamb roast was a success..

36 lb lamb cut into quarters, brine for 24 hours with lots of salt, lemon, ginger, cinnamon, peppercorns, bay leaf, parsley, celery, leeks, and garlic.

Roast in the caja, turning once and adding sliced lemon, for just over an hour, to an internal temp of 150f

It was pink juicy and succulent.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
Sign in to follow this  

×
×
  • Create New...