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Unread 09-27-2012, 04:41 PM   #1
Boshizzle
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Default Hog Roasted Whole with BBQ Stew

Got up in the wee hours of the morning last Friday to cook a whole hog in the La Caja China. My Buddy and team mate Sam also helped out. The event was the annual BBQ my company throws for the employees.



The hog weighed 63 pounds. Here it is in the cooker injected with a mix of AJ, WV, salt, and spices with a light layer of rub.



About 4.5 hours later, the hog was ready to serve.



I drafted some help to prep the meat and the whole thing was gone in about 30 minutes.





I also made a pot of some "toothsome" (that's how the old timers described it) barbecue stew. It didn't last long either. An old timer wrote that it isn't done unless the spoon will stand up in the stew by itself. So I made sure it cooked to the correct thickness.



Everyone enjoyed themselves and it was also a lot of fun cooking the hog.

Thanks for looking!
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Unread 09-27-2012, 04:48 PM   #2
gtr
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Nice! 'Bout how many folks did you feed?

Also - what are the dimensions of the Caja China?

I have no doubt that the food was fantastic!
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Unread 09-27-2012, 04:48 PM   #3
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The La Caja China is a remarkable thing it seems. Beautiful hog! Do you get any smoke flavoring when cooked in one of these?
Oh, and the stew - my dad used to say the same thing about coffee...
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Unread 09-27-2012, 05:11 PM   #4
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Very nice cook. Do you have any details for the stew. Thanks for sharing.
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Unread 09-27-2012, 08:52 PM   #5
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Quote:
Originally Posted by gtr View Post
Nice! 'Bout how many folks did you feed?

Also - what are the dimensions of the Caja China?

I have no doubt that the food was fantastic!
There were about 60 people present. The La Caja China dimensions are about 24"x48".
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Unread 09-27-2012, 08:53 PM   #6
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Quote:
Originally Posted by deguerre View Post
The La Caja China is a remarkable thing it seems. Beautiful hog! Do you get any smoke flavoring when cooked in one of these?
Oh, and the stew - my dad used to say the same thing about coffee...
The lack of smoke is the drawback. I used some Jack's Old South rub in the injection and on the hog that has some smoke flavoring in it in an effort to provide a little smoke flavor.
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Last edited by Boshizzle; 09-27-2012 at 09:33 PM..
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Unread 09-27-2012, 08:53 PM   #7
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Quote:
Originally Posted by TBASS View Post
Very nice cook. Do you have any details for the stew. Thanks for sharing.
Here are the details on the stew.

http://www.bbq-brethren.com/forum/sh...d.php?t=144183
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Unread 09-27-2012, 09:02 PM   #8
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I can see you have company cred and for good reason.
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Unread 09-27-2012, 09:24 PM   #9
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Quote:
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I can see you have company cred and for good reason.
A retired Air Force major ate the tail and one ear. A retired Marine Corps major ate the other ear. That was awesome! I only wish I had got pics of it all.

I was surprised at how much everyone enjoyed the food. They were raving about it. The La Caja China cooks a good roast hog but it isn't a BBQ hog. I guess that's where my prejudice comes in, though.
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Unread 09-28-2012, 05:08 AM   #10
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Nice reportage Bo!
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Unread 09-28-2012, 05:43 AM   #11
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Fine lookin' pig right there Bo!
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Unread 09-28-2012, 05:44 AM   #12
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Looks great Bo, wish I had a plate full! I bet what the hog lacks in BBQ-ness, it makes up for in ease of cooking!
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Unread 09-28-2012, 05:59 AM   #13
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Quote:
Originally Posted by Boshizzle View Post

We have debates 'round here about what is "authentic" Brunswick Stew. IMHO, that thar be the REAL authentic stuff, like I make. Well done.

Folks growing up in this area are accustomed to the stew made with "parts", parts you ordinarily wouldn't eat, and everything run through a blender so it comes out as stewed mush. Not stew to me... Certainly not authentic.

Yep on the spoon must stand up, otherwise it's too thin and is Brunswick soup.
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Unread 09-28-2012, 07:03 AM   #14
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Bo, nice looking grub!
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Unread 09-28-2012, 07:20 AM   #15
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Quote:
Originally Posted by Boshizzle View Post
The lack of smoke is the drawback. I used some Jack's Old South rub in the injection and on the hog that has some smoke flavoring in it in an effort to provide a little smoke flavor.
There is a smoke attachment for the Box...

http://www.lacajachina.com/Caja-Chin...p/lcc-a200.htm
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