R
rbinms33
Guest
I had the opportunity this past weekend to let someone else do the cooking. We had 4 9lb picnics and 2 8lb BB's. You should have seen what these guys cooked them in. Here's the website:
http://www.lacajachina.com/
It's a plywood box lined with sheet metal. You put the meat inside, put the lid on then put the charcoal on top of the lid and let it run. What really got me was that I would have normally cooked these for 12-14 hrs at 225 but this stuff was done in 4 hrs! 4 friggin' hours! AND it was fall off the bone tender too! I couldn't believe it. The only complaint I had about it was there was no smoke flavor to it.
The only prep they did to the meat was put a dry rub on it and inject it with Mojo Criollo. I've never used it on pork but have marinated chicken in it before.
I'm all for learning new ways to cook things but this one left me shaking my head. Anybody else ever seen/used one of these things? And would this be considered pressure cooking? I'm thinking not, but what would you call it? Indirect? Convection?
http://www.lacajachina.com/
It's a plywood box lined with sheet metal. You put the meat inside, put the lid on then put the charcoal on top of the lid and let it run. What really got me was that I would have normally cooked these for 12-14 hrs at 225 but this stuff was done in 4 hrs! 4 friggin' hours! AND it was fall off the bone tender too! I couldn't believe it. The only complaint I had about it was there was no smoke flavor to it.
The only prep they did to the meat was put a dry rub on it and inject it with Mojo Criollo. I've never used it on pork but have marinated chicken in it before.
I'm all for learning new ways to cook things but this one left me shaking my head. Anybody else ever seen/used one of these things? And would this be considered pressure cooking? I'm thinking not, but what would you call it? Indirect? Convection?