La Caja China #2 Roasting Box
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".