This one's for the guys!

Matt LOVES to BBQ...rain, shine or snow and around here we have all three! Two Christmas' ago, my Dad received a La Caja China from a friend...at first we were all like "What the heck??" but once it was put together it became an instant hit!!! Needless to say Matt had to have his own, so for his birthday last June, my parents got him one, except they got him the bigger version. Score!!!
What is it you say? La Caja China, also known as a Chinese roasting box, is designed to BBQ a whole pig but will cook practically any other meat as well. The initial market for these was geared toward the vast Cuban-American population in Miami but quickly sparked the interest of BBQ enthusiasts everywhere. Last Fourth of July Matt roasted a 70lb pig in less than 4 hours!!!! Yes! and it was OUTSTANDING!!! I just searched high and low for a pic on my laptop and can't find one...but don't worry, we will be doing that again this Fourth of July without a doubt...along with the huge party that comes with it!

Matt has been pretty busy at the Greenhouse these past few weeks, so he hasn't had a chance to BBQ as much as he likes...so a couple of weekends he made a slab of ribs, a whole chicken and even made his own sauce!!! I gotta tell ya...when he was making the sauce it was hard for me not to try and jump in and give my two cents...not that I knew what I was doing but I'm just so used to being the one standing where he was :) But I assure you, he knows what he's doing.

Anyways...here it goes!

La Caja China Ribs -n- Chicken

recipe by : Matt

1 slab of baby back ribs

1 whole chicken, cut in half

your favorite poultry/rib rub

24 lbs charcoal, kingsford is Matt's preferred brand

lighter fluid

Season the meat generously with the seasoning on both sides.

Place the meat on the grill rack, bone side up, place the cover over the box and add approx 16lbs of charcoal in two separate piles and light. 

After 20 minutes, spread the coals evenly across the top. Your actual cooking time starts now.

After 45 minutes, lift up the top, flip the ribs and chicken. Replace cover. Add approx 8 more lbs of charcoal evenly across the top and continue cooking until internal temp of the chicken reaches 165 degrees.

If you want to sauce your  meat while still in the box, approx 10 minutes before the meat is done, sauce it. Otherwise, you can sauce it once you bring it inside.

Printable Recipe!

So guys...go out there and buy yourself a Caja China...you will not regret it! 

Matt's Bourbon BBQ Sauce

Recipe by: Matt

3/4 cup bourbon, preferably Maker's Mark

1/2 yellow onion, finely diced

2 tablespoons minced garlic

2 cups ketchup

1/8 cup yellow mustard

1 cup apple cider vinegar

2 tablespoons worcesteshire sauce

2 teaspoons liquid smoke

2 tablespoons molasasses

1/4 cups brown sugar

1 tablespoon salt

1 tablespoon black pepper

hot sauce, to taste

In a medium sauce pan ad the bourbon, onion and garlic. Cook down for approx 10 minutes.

Add the remaining ingredients and simmer for at least 30 minutes. The longer the better.

If you prefer a smooth sauce, run through a strainer and discard onion and garlic.

Printable Recipe!

INSERT PICTURES HERE...

I SADLY...deleted the pictures of the sauce...oopsie....I was clearing out the photos on my iPhone yesterday and thought I had already transfered them...but turns out I didn't. FAIL!!!! But I promise you...this sauce is the way to go...

ENJOY!!!

*Caja China information courtesy of  www.lacajachina.com and  www.squidoo.com*

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