Superbowl Hog In La Caja China

[Bigjim4x]

This was our first cook in our new La Caja China. For the Superbowl we cooked a 40lb half hog. I was surprised at how well it cooked. Much better than I thought. It really cooked the hog in 3 1/2 hours. It got a little darker than I would have liked but not as dark as it looks in the photos. Next time I will tent it with foil for some of the cooking time. It turned out tender and very juicy. The best part was the crispy skin.


http://s112.photobucket.com/albums/n187/bigjim4x/?action=view&current=04f0cb1e.pbw

[Txngent]

Hey Jim... did you turn it once during the cook time? Food Network had a segment on these with the CEO and he flipped it so the skin side was up for the second part of the cook. The show was one of Al Roaker's . It sure looks good!

[Bigjim4x]

Hey Jim... did you turn it once during the cook time? Food Network had a segment on these with the CEO and he flipped it so the skin side was up for the second part of the cook. The show was one of Al Roaker's . It sure looks good!

I did it just like they said on the show. I flipped it with 30 min to go.

[SmokinKat]

Now I know what to spend part of that tax rebate (if it happens) on!:thumbs:

[TexLaw]

That looks mighty good!


TL

[SmokinKat]

How many people will a "half" hog (aprox. 35 lbs) feed?

[Bigjim4x]

How many people will a "half" hog (aprox. 35 lbs) feed?

I would say about 10 to 15.

[Bolo]

The burned part looks like it was from the rub you used. If you stay away from using sugar you will not have any problem. I have cooked several pigs on the #2 and never had any problem. You have to use it as a roasting box not like a pit. The temp inside that box range from 375-450 depending the amount of coals burning at that moment. Looks great, do a few more and you will have it down.

[BossmanBBQ]

Everytime I see someone cook with one of these I want one, and I want one very bad, Gotta beg the Bosslady to let me get one!

[Albin]

The burned part looks like it was from the rub you used. If you stay away from using sugar you will not have any problem. I have cooked several pigs on the #2 and never had any problem. You have to use it as a roasting box not like a pit. The temp inside that box range from 375-450 depending the amount of coals burning at that moment. Looks great, do a few more and you will have it down.

Do you mean to say you can't smoke them like a large brisket or whatever?

I did a whole hog in Sept. '05, I used a large smoker and cooked it for 12-16 hours at usually 225 degrees.

Thanks,

Al

[Txngent]

I believe Bolo was talking about that fancy hog cooker.... " The La Caja". It is a high temp cooker... and with the high temp and design, it is like a pressure cooker on BBQ steroids! :lol:

[Bolo]

I believe Bolo was talking about that fancy hog cooker.... " The La Caja". It is a high temp cooker... and with the high temp and design, it is like a pressure cooker on BBQ steroids! :lol:

That is correct Txngent. Many people use the la caja china to cook brisket, ribs, chicken, and pork shoulders. I save that for my pit. I only like to use it to cook big pigs. Cooks fast and the skin crisp very nice. Man, im getting hungry for pork. :D

[Txngent]

Hey Bolo.... Would you say that cooking a hog in a La Caja China, you can't go WONG? :lol:

[david brace]

Interesting pix of the little piggie...I gotta show those to my wife...and then watch her run away mumbling...

DB