http://www.lacajachina.com/

Cliff wrote:

> http://www.lacajachina.com/

Cliff,
Don't know if you got any hits on your question, so here goes my
experience with something similar that I saw being used some 12 years
ago.

I was visiting my brother-in-law for Christmas in Puerto Rico and his
next door neighbor had concocted a device very similar to La Caja
China on his driveway. His was about 4 feet wide, some 6 feet long
and about 1.5 feet high. The bottom as well as the top were
lined/covered with corrugated sheet metal. The pig, about 150 pounds
was laying flat on the ground on a home made grill and a ton of
aluminum paper under to catch the drippings. The sheet metal on top
was covered with lump charcoal and was fed constantly for about 7
hours. The purpose of the enclosed box was to keep the heat in and
slowly roast the pig. When the thing was cooked, it was really cooked
- the meat fell off the bones and the taste was out of this world.
The skin was toasted to the point of almost being the consistency of
pork rinds, or chicharones as they are called in Puerto Rico.

I imagine the Caja China will do the same thing, but at the price they
are quoting, I personally would not invest my money in it.

Ray
Austin, TX
===

Thanks for the input.
A relative had sent me that link and I had never heard of it before so I
figured surely someone in here have an opinion.
Yours was it. lol

Cliff

"Ray S. & Nayda Katzaman" > wrote in message
...
>
>
> Cliff wrote:
>
>> http://www.lacajachina.com/
>
> Cliff,
> Don't know if you got any hits on your question, so here goes my
> experience with something similar that I saw being used some 12 years
> ago.
>
> I was visiting my brother-in-law for Christmas in Puerto Rico and his
> next door neighbor had concocted a device very similar to La Caja
> China on his driveway. His was about 4 feet wide, some 6 feet long
> and about 1.5 feet high. The bottom as well as the top were
> lined/covered with corrugated sheet metal. The pig, about 150 pounds
> was laying flat on the ground on a home made grill and a ton of
> aluminum paper under to catch the drippings. The sheet metal on top
> was covered with lump charcoal and was fed constantly for about 7
> hours. The purpose of the enclosed box was to keep the heat in and
> slowly roast the pig. When the thing was cooked, it was really cooked
> - the meat fell off the bones and the taste was out of this world.
> The skin was toasted to the point of almost being the consistency of
> pork rinds, or chicharones as they are called in Puerto Rico.
>
> I imagine the Caja China will do the same thing, but at the price they
> are quoting, I personally would not invest my money in it.
>
> Ray
> Austin, TX
> ===
>
>