Caja China advice?
I’ve done numerous large pigs in my La Caja China and have never had one take longer than four hours. I use heavy duty foil the length of each side, (folded a few times) on each edge and seat the ash pan in the foil. This really helps keep steam Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude