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ABSOLUTE MUST READ !!!!!!!!!!
come on roller , i thought the same thing but you only have to buy the box once . the funny thing was , about 3 or 4 days after i ordered mine i went on craigslist and don't you know there was a brand new never used one for $100.00 . check it out , you never know- uhmgood
- Post #34
- Forum: General Discussion
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ABSOLUTE MUST READ !!!!!!!!!!
eman , wow, 175 lb sow, is that correct ? according to "la caja china " their big box will only do a 100 pounder. did you make a super sized box ?- uhmgood
- Post #32
- Forum: General Discussion
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ABSOLUTE MUST READ !!!!!!!!!!
scarbelly, i bought his cookbook but i wasn't 100% thrilled with it , although, i did use some of his recipes in my last cook- uhmgood
- Post #30
- Forum: General Discussion
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ABSOLUTE MUST READ !!!!!!!!!!
mneely , it does sound a little wierd , but when you think about it , it makes sense. the heat radiates down and turns the box into an oven , one advantage i can think of right off the bat is you don't get grease dripping onto hot coals causing flare-ups and burnt meat- uhmgood
- Post #28
- Forum: General Discussion
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ABSOLUTE MUST READ !!!!!!!!!!
boykjo , believe me when i tell you the one i did was as moist and tender as any pork i have ever had . but also don't forget , it can be overcooked just like any other method. you might use . i cooked mine to an I.T. of 191. if you go to youtube and punch in "la caja china " there was a guy who...- uhmgood
- Post #27
- Forum: General Discussion
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ABSOLUTE MUST READ !!!!!!!!!!
salbaje gato , THANK YOU , THANK YOU , THANK YOU , for posting the pictures. some of the guys get a little "testy" if you don't put up pics . i DID give them all the info to find out about this thing but ...............................- uhmgood
- Post #21
- Forum: General Discussion
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ABSOLUTE MUST READ !!!!!!!!!!
berninga, i'm really bad when it comes to TRYING to post pictures , i don't know what i'm doing , i'm an idiot . but i'm trying . if you want to see this unit now, just go to youtube and put in la caja china and hit the search button and dozens of videos will come up . the unit itself is really...- uhmgood
- Post #5
- Forum: General Discussion
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ABSOLUTE MUST READ !!!!!!!!!!
pops , i've got some pics coming , and the process is easy. like i said in the post just google LA CAJA CHINA and you will get their website- uhmgood
- Post #3
- Forum: General Discussion
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MAVERICK NOT SHOWING SMOKER TEMP HELP!!!!!!!!!!!!!!!!!!!!!!!!!
soxeboy , it's not really necessary to turn on both units "exactly" at the same time , just turn on the remote receiver first- uhmgood
- Post #10
- Forum: Slicers, Grinders, Tools, Equipment
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ABSOLUTE MUST READ !!!!!!!!!!
hi guys , i'm sure there are a ton of people who , like me , have wanted to roast a whole pig but there was no way i was digging up the backyard or buying a $2000.00 unit that could handle a pig . i had heard about " la caja china " the chinese cooking box and figured i'd at least check it out ...- uhmgood
- Thread
- Replies: 42
- Forum: General Discussion
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A Pair of Loins
say king , how much did they weigh and how long did they take . thanks -
Pork loin and Pastrami Corned Beef. mes/amnps (Q-View)
veritas, you have to be careful with the amount of salt you use for your pork, use too much for too long and it comes out with a hammy taste -
Pork loins
damien , i think your talking about pork tenderloin ( the kind that usually has 2 in a package ) not a regular loin, judging from the weight of 1.5 each that sounds like tenderloin to me. i just got back from the grocery store where i picked up a 4# pork loin, i think i'm right , but once a long... -
flavorfull spatchcock chicken ( no pics , we all know what it looks like )
decided to try some OLD BAY seasoning , put it under the skin and then rubbed it all over the outside. don't be afraid to use a lot , it can take it . give it a try , i think you'll like it -
Did a nice 11 pound Brisket this weekend
thanks smoke , appreciate the reply , don't forget , we want to know EVERYTHING . if it works for you , we want to try it, thats the way we learn -
Did a nice 11 pound Brisket this weekend
yo smoke , what did it weigh , what was the smoker temp , what was the internal temp when you pulled it and what was the total cook time ? thanks -
Smoked ribs over the weekend - I love the 3-2-1 method. lots of pics!
thats how i do it and they come out great every time -
Thick-cut Boneless Chops with Q-View
desert , let me start out by saying they look great , but i have to question the internal cook temp and resting time , i would have pulled them off at 140 , did you feel they were a little dry at 170 or were you good with that ? and the 31/2 hr rest , is that how you always do it or was it just...
