Comments on: Pig Roast in La Caja China http://steamykitchen.com/17350-pig-roast-in-la-caja-china.html Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 26 Jun 2015 17:27:45 +0000 hourly 1 http://wordpress.org/?v=4.2.2 By: Linda Doss http://steamykitchen.com/17350-pig-roast-in-la-caja-china.html/comment-page-2#comment-1236999 Wed, 15 Apr 2015 06:02:04 +0000 http://steamykitchen.com/?p=17350#comment-1236999 Get one of the boxes…I got mine four years ago and I do two pig roast a year. They have gotten so large, I think I’m going to have to get a second one….you won’t be sorry and you will be the “hot ticket” in your area.

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By: JP. Hernandez http://steamykitchen.com/17350-pig-roast-in-la-caja-china.html/comment-page-2#comment-1235794 Thu, 25 Dec 2014 04:09:16 +0000 http://steamykitchen.com/?p=17350#comment-1235794 We will be cooking a 50 pounder for Christmas Dinner . Thank you for the detailed report on using the La Caja China .

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By: Rob B http://steamykitchen.com/17350-pig-roast-in-la-caja-china.html/comment-page-2#comment-1179678 Fri, 11 Jul 2014 04:08:45 +0000 http://steamykitchen.com/?p=17350#comment-1179678 Great article. I’m picking up an 80lb pig in the morning to cook on my la caja china. I went and bought a 150 qt ice chest, hoping it would fit. This gives me confidence.

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By: John http://steamykitchen.com/17350-pig-roast-in-la-caja-china.html/comment-page-2#comment-1109481 Sun, 13 Apr 2014 02:51:00 +0000 http://steamykitchen.com/?p=17350#comment-1109481 Just received my La Caja China this week can’t wait to try it out this was such a great way to see how it’s done thank you

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By: Caroline Rather Clark http://steamykitchen.com/17350-pig-roast-in-la-caja-china.html/comment-page-2#comment-1092443 Thu, 16 May 2013 13:56:47 +0000 http://steamykitchen.com/?p=17350#comment-1092443 I just bought my lacaja china cooker! So very excited and thrilled to come across your blog this morning. I will be cooking for a group of 50 coming to my home at Lake Martin (Al.) for Memorial Day ! All of the guests live and work in NYC. We are having a true southern BBQ and pull out all the stops! Thanks for your wonderful guide!!!

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By: A Look at Hog Roasting Methods and Traditions All Over the World - Web2Logs http://steamykitchen.com/17350-pig-roast-in-la-caja-china.html/comment-page-2#comment-1091882 Thu, 25 Apr 2013 13:00:55 +0000 http://steamykitchen.com/?p=17350#comment-1091882 […] ‘caja china,’ or a roasting box, is used for this type of hog roast. This box is usually placed over assorted […]

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By: P.Dumeer http://steamykitchen.com/17350-pig-roast-in-la-caja-china.html/comment-page-2#comment-1090688 Wed, 13 Mar 2013 13:35:39 +0000 http://steamykitchen.com/?p=17350#comment-1090688 So cool! thanks so much for all the details, we just got ours and are waiting for a hot day (we’re in CT). Could you talk a bit about how you cleaned your box? Thanks!!

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By: LYLE CULP JR http://steamykitchen.com/17350-pig-roast-in-la-caja-china.html/comment-page-2#comment-1087376 Mon, 17 Dec 2012 20:13:41 +0000 http://steamykitchen.com/?p=17350#comment-1087376 PLEASE PLEASE LET ME WIN THIS CAJA. I WOULD LOVE TO COOK A PIG FOR CHRISTMAS FOR OUR FAMILY. THIS WOULD SAVE ME FROM DIGGING A PIT AND COOKING IT EITHER UNDER GROUND OR ON A SPIT. THIS WOULD BE A ANSWER TO MY PRAYERS.

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By: Luan http://steamykitchen.com/17350-pig-roast-in-la-caja-china.html/comment-page-2#comment-1085949 Tue, 04 Sep 2012 23:05:39 +0000 http://steamykitchen.com/?p=17350#comment-1085949 Thank you for posting such detailed step-by-step instructions on how to roast a pig using La Caja China. Jaden, have you ever tried to roast a pig siew yuk style (Hong Kong style roast pig) using La Caja China? If you have, would you please share the recipe or send me to a link where I can learn how to do it using La Caja China? Thanks!

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By: Pops Fassett, from www.smokingmeatforums.com - Meat Authority, Supermoderator http://steamykitchen.com/17350-pig-roast-in-la-caja-china.html/comment-page-2#comment-1085793 Tue, 28 Aug 2012 08:37:32 +0000 http://steamykitchen.com/?p=17350#comment-1085793 I absolutely concur with Ira on the “letting it get to room temp” – it is not only not necessary, it is hazardous to your health. You’re allowing bacteria to form unnecessarily. I would put it in cold from the fridge; it would be to cooking temp within under an hour easy, no chance for bacteria to form. You are roasting it at a high temp, which will kill off any bacteria, why let it sit? Bringing it cold to hot doesn’t degrade the cooking of it at all, it will still be, if not moreso, juicy, tender and flavorful, cut your prep time down by 4 hours, and is far safer.

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