Teardrops n Tiny Travel Trailers

Has anyone had any experience with this type of pig roaster...
http://www.lacajachina.com/

My 40th is coming up next summer and I want to have a big blow-out and roast some piggy!

BTW... I am a big fan of Camp Chef products. I have the Yukon stove, griddle, BBQ box and their Ultimate Roaster.

I've never seen anything like that before. The pig sure looks good cooking on it. (it's almost 12 noon and I haven't had anything to eat yet, I'm starving!)

...I have used them on several occasions...down thisaway we call them Cajun Microwaves ...they work very well but I miss the smoke flavor that is imparted by cooking over an open fire...and regardless of what they say, there is a definite cleanup factor involved in their usage...the traditonal way here in Louisiana is the Cochon de Lait ...this method has a much better flavor....
madjack

In Florida there are two ways to roast a pig in the Latin tradition. First is to dig a pit and bury the pig. Second is the caja china. I prefer the pit method. It's one less thing around the old homestead that requires maintenance. Either way they come out tasty.

The cajas I have seen are home made. They are very popular in Tampa and Miami. That is the first "store bought" one I've seen.

Use lots of Mojo and garlic! Serve Yucca, Black Beans, Rice, and plenty of good Cuban bread.

Proper drinks to serve would be Hatuey (Cuban Beer), Mojitos, and Cuba Libres. Shoot! What time is dinner? I'll bring the drinks! (wink)

madjack wrote:...I have used them on several occasions...down thisaway we call them Cajun Microwaves ...they work very well but I miss the smoke flavor that is imparted by cooking over an open fire...and regardless of what they say, there is a definite cleanup factor involved in their usage...the traditonal way here in Louisiana is the Cochon de Lait ...this method has a much better flavor....
madjack

I love the idea of the shed! Definitely have to try that one. As for the clean up factor... I mentioned I have a Camp Chef Ultimate Roaster... that is the only thing I hate about it... the clean up... as a matter of fact, I just remebered I still have to clean it from this past Thanksgiving turkey... ah, only six weeks old now.

jayb wrote:In Florida there are two ways to roast a pig in the Latin tradition. First is to dig a pit and bury the pig. Second is the caja china. I prefer the pit method. It's one less thing around the old homestead that requires maintenance. Either way they come out tasty.

The cajas I have seen are home made. They are very popular in Tampa and Miami. That is the first "store bought" one I've seen.

Use lots of Mojo and garlic! Serve Yucca, Black Beans, Rice, and plenty of good Cuban bread.

Proper drinks to serve would be Hatuey (Cuban Beer), Mojitos, and Cuba Libres. Shoot! What time is dinner? I'll bring the drinks! (wink)

Another incredibly tastey item out there... Carnitas... I never thought of deep frying pork butts but man-o-man what a taste!

Try this one out... just watch out for the hot splattering lard factor...
http://www.bbqjunkie.com/archives/2006/04/17/carnitas/

To paraphrase Homer Simpson, "Carnitas....mmmmmmmmm." A southwest treat for sure.

Until recently the Latin cuisine in Tampa was mainly Cuban and Spanish. We are now starting to see additional influences from Mexico and Puerto Rico. There has been a marvelous infusion of Caribbean and South American flavors too.

Sorry, I start talking about food and tend to get carried away.

J

jayb wrote:To paraphrase Homer Simpson, "Carnitas....mmmmmmmmm." A southwest treat for sure.

Until recently the Latin cuisine in Tampa was mainly Cuban and Spanish. We are now starting to see additional influences from Mexico and Puerto Rico. There has been a marvelous infusion of Caribbean and South American flavors too.

Sorry, I start talking about food and tend to get carried away.

J

Mmmmmmmm Pork products! It's funny that you should mention that. I'm making Jerk pork and piegon peas with rice (in the DO) tomorrow. I'll be marinading the meat tonight.

asianflave wrote:Mmmmmmmm Pork products! It's funny that you should mention that. I'm making Jerk pork and piegon peas with rice (in the DO) tomorrow. I'll be marinading the meat tonight.

I'll bring the Red Stripe and Appleton.

jayb wrote:I'll bring the Red Stripe and Appleton.

It's BEER Mon!

Actually I got some Cola Champaign. It's a really sweet soda that Jamacians drink "with patty" (beef patty), it's almost like cream soda.

It's a popular drink throughout the islands and S.A. I've tried two, Goya and D&G (D&G is the Jamaican version). Very refreshing and quite tasty.