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Articles from Mathew Masters | Selfgrowth.com
- Caja China Style vs. Open Fire Pit Cooking - by Submitted on Jun 07, 2011 from Mathew MastersWhen talking about a spit, most people are talking about rotisserie style cooking. Cooking a whole hog rotisserie style is something that can take between 8-10 hours or more. A pig rotisserie also usually requires someone to turn the spit regularly to make sure that the whole pig is cooking ...
Views: 1133 - Texas Brisket Caja China Style - by Submitted on May 22, 2011 from Mathew MastersThis amazing recipe is courtesy of Dorothy Randoll. We'll be preparing a 15-pound brisket. Your caja china (also called a Cajun microwave) can hold as many as 5 or 6 briskets of this size! So here's the list of what you need: La Caja Asadora Roasting Box Brisket Charcoal Oven ...
Views: 892 - Tips for Roasting in a Caja China style Hog Roaster - by Submitted on Mar 29, 2011 from Mathew MastersPig roasting: How big of a pig do we need? The first question we need to answer when doing some pig roasting is "How big of a hog do we need?" Well, to answer that we need to know how many guests will be attending. A good rule of thumb is to calculate a pound per adult and half pound per child. ...
Views: 1037 - Smoked Brisket Caja China style on La Caja Asadora - by Submitted on Mar 15, 2011 from Mathew MastersFor this recipe from the author of “la caja china cooking” we will be using whole briskets weighing about 12-14 pounds each. For each brisket you will need about a cup and a half of dry rub, as well as 40 lbs of charcoal for your la caja asadora. Before cooking your brisket, you will want to ...
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