Labor Day Neighborhood BBQ

Leeper · Sep 1, 2008

OK - This will probably be a rolling thread as I am now camped in front of the caja china for the next four+ hours.

Started yesterday with two 20lb chuck roasts on the Traeger, sliced them and sauced them for later. Then hit up the pig, injected with mojo and spiced up with some Cuban rub.

I will post back later today and the pig progresses.

jestridge · Sep 1, 2008

very nice looking chuck

Leeper · Sep 1, 2008

Update #1

A bit more porn for your afternoon:

A shot of the chuck sauced up.

and

A shot of the Caja China ready to get lit up.

jestridge · Sep 1, 2008

Leeper how do you like cooking in the box? have you ever try an put smoke in it.

Leeper · Sep 1, 2008

jestridge said:
Leeper how do you like cooking in the box? have you ever try an put smoke in it.

The box is stupid easy, hardest part is getting the pig racked up. It is a bit of a pain to clean it up after but if you have a lot of room around it would br pretty easy. Never tried the smoke part, I have plenty of smokers in the yard I did not see a need to buy the smoke add-on.

Leeper · Sep 1, 2008

Update #3

After a couple hours, things pretty much look the same.

Note the baby gate mod for the China, too many little kids around.

Skidder · Sep 1, 2008

Those pics are $$$. Can't wait for the rest.

Leeper · Sep 1, 2008

Update #4

Another hour down.

Still looking just the same as before but more ash building up. Temp is at 169 on it's way to 185 before it gets flipped and skin scored.

My son is eagerly awaiting the pig. :-D

keend · Sep 1, 2008

Everything looks great!

Love the safety systems you put together.:idea:

Have a great party!

Leeper · Sep 1, 2008

Update #5

Piggy is ready to be flipped.

I scored the skin and removed all the ash from the tray. About 35 more min till it will be ready to eat.

sterlingsmoker · Sep 1, 2008

Lookin good so far!!

big brother smoke · Sep 1, 2008

Pig looks tasty!

Norcoredneck · Sep 1, 2008

Noticed a few of those flavor grooves might be pointing in the wrong direction. Better send some samples of the oinker out to see if the misalignment affected the taste. Cute Boy you have there.

TysDad · Sep 1, 2008

A reverse time-out box for the cooker? Excellent. When's tasting time for the crispy skin?

ewile · Sep 1, 2008

that's pretty cool.

BIGWILLY · Sep 2, 2008

tell us about the liquid in the body cavity, looks like a lot of yummo flavor going' on.

Leeper · Sep 2, 2008

BIGWILLY said:
tell us about the liquid in the body cavity, looks like a lot of yummo flavor going' on.

The liquid is just the pig juice, during the cook I get about 2 gallons of juice that needs to be drained during the cleaning process. I did inject the pig with about a half a gallon of mojo marinade prior to cooking.

Leeper · Sep 2, 2008

Last update

phew - all cleaned up and on the couch finishing up the day.

#1 - the skin crisped up nicely after about 45min in the box.

#2 - We pulled it out of the box and left it in the drip tray to serve. I ended up cutting it for people and just leaving the bits in the rib cavity for people to serve themselves.

#3 - When the pig was out I used the rest of the charcoal to grill up some burgers and dogs for the kids. I always forget how damn hot 20lbs of charcoal is and that I really need to buy a longer handle flipper.

#4 - my little guy moved on from the pig and into a chocolate cupcake. He managed to get most of it in his mouth but there was some on the shirt. :-D

I really love the caja china for what it is, a really big charcoal oven. The pig is damn easy to cook and pretty straight forward to serve. People love the "show" it puts on and tend to eat most of the meat we serve.

If I had to do the day over I would have skipped the pulled chuck and just gone with the pig and burgers but no one complained about having all that meat on the table.

The caja is a bit of a pain to clean but some industrial strength degreaser and the weed burner did a quick job tonight.

Now it is time for a shower and bed, tomorrow brings work again.

Paulie G. · Sep 2, 2008

Here piggy piggy piggy. Absolutely fantastic!

smokindorf · Sep 2, 2008

That pig looks awesome!

Labor Day Neighborhood BBQ

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