La Caja China isn't new, but seeing it again as we enter grilling season reminds me how nice it would be if my mama got one for our back yard--and kept it stocked--so I could roll out of bed each morning and tear off hunks of whole roasted pig for breakfast like the drugged-out-on-pork-fat crowd in the video. Man, that would be hog heaven. I'm just saying.
In 1985 Roberto Guerra was cooking a pig on a BBQ made from some barbed wire and the front grille of a Ford F-series. Actually, I don't know what the BBQ was made from, but I do know it was a makeshift apparatus that was a troublesome and slow. When his father mentioned the Chinese Box, a long wooden box people used to roast meat in half the time during his childhood in Cuba, La Caja China seed was planted.
Today the US-made grills and roasting boxes come in several different sizes and styles, but their concept remains the same: cook a ton of meat. To perfection. Fast.
La Caja China #2 is the company's most popular roaster, able to cook up to a 100-110-pound pig. Or lamb. Or goat. Orrrr:
- 16-18 whole chickens
- 4-6 turkeys
- 8-10 slabs of pork ribs
- 8-10 pork shoulders
- Probably, like, 1,000 strips of bacon
The Caja China set comes with a charcoal pan & grid, a large dripping pan, 2 x stainless steel racks, a marinating syringe, and metal handles for rickshawing the BBQ around town as part of my evening and weekend cash cow concept: The Meat Cream Man. Hunks of slow-roasted pork scooped right from the pig and served in a hollowed-out baguette "cone".