La Caja Cooking

[Paul Bacino]

What a beautiful day for a PIG roast!!

I bought a 58# Pig!! and set up the Cajun Microwave

WE seasoned it a day ahead, injecting with La Caja Mojo-- Cajun /and a the other side with just salt ( Kosher ) and Malbar pepper. At noon before the cook, we opted to inject with a vinegar based sauce and use a seasoned dry rub . Good to Go

Oh here I am-- the middle dude ( Cheers )

We added 17 pounds of briquettes in two piles-- heated for 30 mins /45 mins and spread the coals . Adding about 7 pounds every hr and cleaning the ash from the pan underneath.

We started at about 12 :30 PM-- I'll post my temp notes later ( we used a dual temperature probe )-- attached to a wired sensor

At 5 PM we had this: we are @ 170 F

at this time, you flip the hog, this is now scoring the skin, for crisping

One Hr later-- we had this finished result!!

We allowed this to cool and we pulled the pork..

WE made Banh mi sandwiches and basically had some different sauces to add to the pork, did a Chi-mi cirri ( SP ) and a red Barbeque from Raichlen--Side were blk beans, rice, slaw, tator salad.

Oh and the last we did was a brain croistini with fig butter.

Reflections:

I was under impressed with seasoning, seemed non prevalent. I thought we injected the heck out of it!! Brine next time ? Thoughts? The pork was juice though

WE were able to keep the box temp between 220F-275F, and used about 50# total charcoal over 5.5 hr period.

We took some of the skin off and broiled it to better make cracklings

Our finished temp ranged between 190-205 depended on the part. The ribs were toast and I think the tenderloin was nicely protected ( probably need to foil ( protect ) this are next time. The hind quarters cooked perfect.

I figured about a 50% yield of usable pork-- could have been more I'm sure

Kinda hectic, getting everything ready. Needed another hand..for sure.

All in all " a fun time and many bottles of wine ". I served about 30 people

[Shelby]

Beautiful!

Is that the traditional apple in it's mouth?

I love brined pork. I bet that would up your flavor for next time.

[rotuts]

""" many bottles of wine """

excellent thinking.

BTW Ive seen the caja many times on BBQ w Flay.

its essentially an oven, correct? powered by charcoal.

does the top have a solid layer just under the charcoal to collect the 'embers' ?

[Paul Bacino]

Thanks..

RT.

The coals are on a wire grate w a ash box under it. So. Every reload we dumped the ash in a metal wheel barrel.. Many a soul has burned a foot..on the dump coal. Still the hot briquettes on the grate.

The ash box-- probably a 3" edge aluminum catch box

[Paul Bacino]

Shelby.. We put an apple in..but it was toast on the flop

[basquecook]

I have had several Caja China's over the years... I currently have two. I cater weddings and when someone wants to have a pig roast, I will often just leave the Caja at the person's home as kind of a present, if they want it.

I have had more success with the skin than you. Maybe I keep it in longer.. I oil and brush the skin before the last charcoal dump and when you flip the pig. I have cooked goats in the caja as well.

In terms of marinade, I like the basic Cuban Marinade. Sour Orange, or orange and lime, oregano, salt, pepper and a crap ton of garlic. I let this soak for at least two days. i may or may not cumin, i am trying to remember, it may go both ways.

Edited November 11, 2013 by basquecook (log)

[Paul Bacino]

Basque,

How do you do the marinade? Injection or what.

You ever brine the hog!!

Paul

[basquecook]

The marinade, I just throw the pig in a huge plastic bag, triple bag it and then pour in the marinade with the pig and tie the whole thing up.. Flip every 12 hours or so.. I have a huge cooler that fits the pig.

I often brine baby pigs in my house.. I have this huge pressure cooker. So, I brine the pig, seal it in the pressure cooker and then leave it on my back porch when the weather is cold enough..

Edited November 11, 2013 by basquecook (log)

[HungryC]

Injecting is overrated, IMHO. You need to rub something flavorful into the cracks & crevices---I like a pasty blend of garlic, EVOO, and some rosemary & fennel, or to keep it in the cajun direction, use cayenne, thyme, sage, and garlic. Work it into any spaces you can find, along the ribs, near the legs...carefully cut a few pockets beneath the skin near major muscles. You don't want to leave much on the surface to burn & get acrid, though.

[Paul Bacino]

How do you guys do the dinner service part?

Thanks

[arjunkane]

Wow,i can't believe it.It's wonder ful.I lost my words to say something...Thanks a lot.

[judiu]

What happens to all the juice collected in the rib cage, pre-flip? Hope it doesn't get left just to run...

[Paul Bacino]

We used it to baste..the beast!!!

[Smithy]

OK, now I want a Caja China box. And an excuse to use it.

This looks a lot like a commercially-prepared version of a box Mayhaw Man used, way back when, for roasting large chunks of meat. I think he called the topic "Contraption Cooking". If I can find it, I'll post a link...very entertaining, as I recall. I never got around to building one of those, either; I just drooled and admired. As I will on this topic, no doubt.

Edited to add: the topic is called "The boy ain't right in the head" and it's at

http://forums.egullet.org/topic/67441-the-boy-aint-right-in-the-head

The reference to Contraption Cooking is a bit further down, referring to book that was then in progress.

Edited November 14, 2013 by Smithy (log)