It was Christmas 1985 when Roberto Guerra's father first mentioned the long, wooden box he remembered from his childhood in Cuba. The younger Guerra was cooking a pig on a makeshift barbecue but was complaining about the time and hassle involved. His father told him how the old contraption, mysteriously called la caja china (the Chinese box), could dramatically cut roasting times. Intrigued, Guerra asked his father to build one. A few years later, La Caja China, the company, was born in South Florida.

La Caja China's initial market was the sizable Cuban-American population in the Miami area but has since grown to include barbecue and roasting enthusiasts around the country. Of the 8,000 roasting boxes sold last year via the Internet and by telephone, more than 90 percent went to buyers outside the area. The box has also become the toast of many food writers and celebrity chefs. One 2004 feature about the apparatus in The New York Times helped triple sales and increase traffic to the company's website tenfold.

Making the company's most popular model requires cutting and joining large pieces of plywood to form the box, and then scoring, bending and spot welding aluminum sheeting to form a lining. Other metal parts such as the charcoal tray and grid and the drip tray are produced in the company's factory in Medley, Fla. The rest - the racks, handles and hooks that line the box inside - are outsourced. Says Guerra, "It's very important for me to know when I'm going to get my supplies in, because one day makes a huge difference."

You can cook a huge amount of food in the model 2.

Up to 100 lbs Pig, 16-18 whole Chickens, 4-6 Turkeys, 8-10 Pork Ribs Slabs, 8-10 Pork Shoulders or any other type of meat or fish. The Following Items Are Included: Charcoal Pan & Grid, Large Dripping Pan, 2 Stainless Steel Grills, 4 S/S Hooks, one Marinating Syringe, 2 Large Metal Handles & Instructions.

Length: 48" Width: 24" Height: 24" Inside Depth: 12 3/4". Boxes are made of BC Plywood, lined with Marine Aluminum Gauge .032.

Go Whole Hog: Click here to visit La Caja China - Box Pig Roasting Grills

If the model 2 is larger than you need the model 1 may be a more practical size.

Up to 70 lbs Pig, 16-18 whole Chickens, 4-6 Turkeys, 8-10 Pork Ribs Slabs, 8-10 Pork Shoulders or any other type of meat or fish. The Following Items Are Included: Charcoal Pan & Grid, Large Dripping Pan, 2 Stainless Steel Grills, 4 S/S Hooks, one Marinating Syringe, 2 Large Metal Handles & Instructions.

Length: 48" Width: 24" Height: 20" Inside Depth: 8 3/4". Boxes are made of BC Plywood, lined with Marine Aluminum Gauge .032.

Go Whole Hog: Click here to visit La Caja China - Box Pig Roasting Grills

The La Caja China, may be the greatest all around cooking station I have ever seen or used.

I have Weber Grills, New Braunfels side box BBQ and 3 different smokers. The La Caja China can replace all of these units with just a few accessories.

With the addition of a grill you can turn your La Caja China into a BBQ Grill. Add a Rotisserie unit and you have upgraded to the top of the line barbecues. If that is not enough you can also make your unit into a smoker.

Some one described the ability to smoke food as having a complete spice rack in a box and I truly believe this to be true. Having the ability to slow cook and smoke foods makes the BBQ in my opinion. With the addition of the La Caja China smoke generator, I get the best of both worlds.

A Rotisserie, Grill, smoke house, Pig Roaster all in one unit: How could it get any better than that? Perhaps a Beer Cooler attachment!

The Model 3 is the smallest of the La Caja China models. This is my number 1 choice mainly because I love taking it camping with me.

Up to 16 lbs Turkey, 2-3 whole Chickens, 2 Pork Ribs Slabs, 1 -2 Pork Shoulders, or any other type of meat or fish. The Following Items Are Included: Stainless Steel Pan & Grid, S/S Pan Holder Marinating Syringe & Instructions.

Length: 28" Width: 14 1/2" Height: 29" Inside Depth: 8 3/4". Boxes are made of BC Plywood, lined with Marine Aluminum Gauge .032

Go Whole Hog: Click here to visit La Caja China - Box Pig Roasting Grills

Try wheeling a dead pig in a supermarket cart down Connecticut Avenue and see what it does for crowd clearance.

But there was no other way to get our 60-pound porker from the butcher at the Brookville Market in Cleveland Park to our car. It was being chauffeured home for a day's brining; the next day it would be barbecued to feed a troop of 50.
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The La Caja China has available some great accessories to increase the usefulness.

A top grill for cooking things like burgers, dogs or vegetables. You can also use it to set pots and pans on.

Rotisserie Kit to Cook chickens or Sausages While you cook inside the box.

electric smoke generator for that real smoked food taste.

1. Place Turkey on top of the rack breast down if cooking whole or skin down if cooking split, attached top rack using the 4 S-Hooks.

2. Place Turkey inside the box, skin or breast down, attached probe from the wired thermometer and run wire under short top frame.

3. Cover box with the ash pan and charcoal grid.

4. Add 16 lbs. of charcoal for model #1 or 20 lbs. for model #2 and light up.

5. Once lit (20-25 minutes) spread the charcoal evenly over the charcoal grid.

6. Cooking time starts right now.

7. After 1 hour open the box by removing the complete set of ash pan and grid together and place it on top of the long handles.

8. Now flip the Turkey over, skin or breast side up.

9. After 1 hour (2nd hour) add 10 lbs. of charcoal.

10. After 1 hour (3rd hour) add 10 lbs. of charcoal.

11. Do not add any more charcoal; continue cooking the Turkey until you reach the desired temperature reading, on the thermometer of 175 f.

1. Place Ribs on top of the rack bone side up attached top rack using the 4 S-Hooks.

2. Place Ribs inside the box bone side up.

3. Cover box with the ash pan and charcoal grid.

4. Add 16 lbs. of charcoal for model #1 or 20 lbs. for model #2 and light up.

5. Once lit, (20-25 minutes) spread the charcoal evenly over the charcoal grid.

6. Cooking time starts right now.

7. After 1 hour open the box by removing the complete set of ash pan and grin together and place it on top of the long handles.

8. Now flip the Ribs bone side down.

9. Cover the box again with the ash pan and charcoal grid and add 10 lbs of charcoal.

10. Cook for an extra 30-45 minutes until done.

Beefy, moist, falling-apart tender brisket is what you have with these easy instructions for preparing one 15-pound brisket on La Cajita China. The same process works with La Caja China and as many as six briskets.

What you need:

* La Caja China or La Cajita China
* Charcoal
* Heavy-duty aluminum foil
* Oven mitts (the new silicon ones are particularly handy)
* A rimmed baking pan that will fit inside La Cajita
* Instant-read thermometer
* Brisket
* Dry rub
* Basting sauce
* Basting brush
* Barbecue sauce

Everything can be ready ahead of time: mix the dry rub and make the basting sauce days ahead of time; have the charcoal and heavy-duty aluminum foil on hand.

Brisket: Buy an untrimmed (sometimes called packer style) brisket available at most grocery stores. It will have a thick cap of fat, and is usually in heavy plastic packaging. In Texas, it's frequently on sale during the summer for 99 cents a pound. We stock up for barbecuing all winter long. A 15-pound brisket fits nicely on La Cajita China; briskets are available in size from about 8 pounds and up. Calculate about 2 servings per pound. Leftovers reheat and freeze well, so don't underestimate quantity. Besides, you probably won't have much left over to worry about! La Caja China can accommodate about 6 briskets, depending on their size.

Dry rub: Tyler Florence's Ancho Chile Rub is excellent on brisket. You may already have a personal "house blend" combination of seasonings that you like. For those who prefer less spice, try this:

* 1/2 cup kosher salt
* 2 tablespoons freshly ground black pepper
* 2 tablespoons garlic powder
* 1 tablespoon onion powder
* Stir together to blend; store indefinitely

* Optional additions, to suit your taste:
* 1 tablespoon seasoned salt (such as Lawry's)
* Chili powder to taste
* Cumin to taste

Basting Sauce:
You'll only baste the brisket once in this process. Basting adds moisture and flavor. You'll need about 3/4 cup. You can use apple juice or a 50 / 50 blend of cider vinegar and water. I prefer to use this thin, tangy-sweet barbecue sauce for basting brisket; it's also good with pork and chicken. Do not use a thick, heavy sauce it may burn.

Dorothy Barbecue Sauce

* 3/4 cup brown sugar
* 1/2 cup bottled barbecue sauce
* 1/2 cup catsup
* 1/2 cup cider vinegar
* 1/4 cup lemon juice
* 1/2 cup Worcestershire sauce
* 1 cup water
* 1 tablespoon salt
* 1 tablespoon chili powder -- optional
* 1 tablespoon paprika

Combine all ingredients in a quart jar. Shake to blend thoroughly. Best if made ahead of time; will keep indefinitely in the refrigerator. Makes 1 quart.

Prepare the brisket:
(NOTE: If you have a frozen brisket, let it thaw in the refrigerator for 2 days to defrost thoroughly.) One hour before you plan to begin cooking, take the brisket from the refrigerator. Remove the plastic packaging, rinse brisket well with cool water, and pat dry. DO NOT remove the fat; that will provide moisture and flavor as the brisket cooks.

Place brisket on large rimmed baking sheet and generously apply dry rub, whichever type you prefer, to all meat surfaces. Let stand at room temperature until cooking time.

Prepare La Cajita China:
While the beef rests, position La Cajita China on a level outdoor surface, well away from buildings, canopies or shrubbery that could be burned or damaged by the heat. Have about 20 pounds of Kingsford charcoal ready to use. Place the fitted pan and the grate in the bottom of the unit; place the charcoal pan on top.

Timing:
Here's the schedule for a 15-pound brisket on a warm summer day. A smaller brisket will take slightly less time; on a cold day, cooking will take a little longer. Let's suppose you want to serve dinner at 6 p.m.

11 a.m. - Remove brisket from refrigerator, rinse, apply dry rub; prepare roaster.

Noon - Place brisket on grate in La Cajita, fat side up. Put top tray on roaster and build fire, using 4 - 5 pounds of charcoal in center of charcoal pan. Allow about 20 minutes for coals to burn evenly.

12:30 p.m. (or when coals are ready) - Spread coals evenly over the surface of the charcoal pan. Keep an eye on the fire for safety reasons; do not leave a fire unattended.

1:30 p.m. - Pour about 3/4 cup basting sauce (or my barbecue sauce) into a container. Lift the charcoal pan and place on grill handles. Brush the fatty meat surface generously without removing it from grate. Quickly replace the charcoal pan and addanother 4 - 5 pounds of charcoal, distributing them evenly over the already burning coals. Reserve any unused basting sauce.

Prepare the aluminum foil:
Tear off two sheets of heavy-duty foil at least 8 inches longer than the brisket and place on a rimmed baking pan that will fit inside La Cajita. Tear off a third sheet, which will be placed on top.

2:30 p.m. - Remove the charcoal pan and set aside. Using oven mitts, carefully place the brisket on top of the 2 sheets of foil on the rimmed pan. Pour any remaining basting sauce over and top with the third sheet of foil. Fold up all edges of foil to enclose securely. With oven mitts, place the foil-wrapped brisket, pan and all, into La Cajita and cover unit with charcoal pan. Add 2 - 3 pounds of charcoal, distributing evenly over the already burning coals.
NOTE: it's important not to pierce the meat with a roasting fork in order to move it off the grill and onto the foil. We have found the simplest, safest way to do this is with oven mitts. You can wash them later. A 15-pound piece of meat is too large and unwieldy to manipulate with tongs, and you want to do this fairly quickly.

3:30 p.m. - Remove the charcoal pan and set aside. Place an instant-read thermometer into the thickest part of the brisket, poking through the foil. We are aiming for an internal temperature of 180 degrees. It will probably take one more hour of cooking to reach that, but you need to check now to avoid overcooking. Add 2 - 3 pounds of charcoal, distributing evenly over the already burning coals.

About 4:30 p.m. - Remove the charcoal pan and set aside. Place an instant-read thermometer into the thickest part of the brisket, poking through the same hole in the foil.
If the temperature has reached 180 degrees, carefully (using oven mitts) lift the rimmed pan with the brisket out of La Cajita and place it on a heatproof surface. (I set it on kitchen stove.) Let it rest for one hour before carving. (If not at that temperature, recover and test again after 20 - 30 minutes.)

5:30 p.m. - Carefully remove the top piece of foil from the meat. Using oven mitts, transfer the brisket to the carving surface. I suggest placing a cutting board in a rimmed pan. This will catch any juices, which can be poured back over the meat after it's carved. It will also help keep the counter clean. You will have several cups of meat juices trapped in the aluminum foil. (Carefully pour this into a large bowl and refrigerate. After the fat conceals on the surface, remove and discard. Transfer the pure beef juice to containers to freeze for later use in chili, stews or gravy.)

To carve the brisket, carefully slice off the fat cap and discard. There are two sections to the thicker part of a brisket, separated by a thin layer of fat that has mostly dissolved by this point. However, you can see where the two sections separate. Carefully cut along that seam horizontally to remove the top portion. You now have two pieces of brisket, one larger than the other. Slice the brisket against the grain of the meat, paying attention as the grain direction changes. Place on a large platter. You will be ready to serve at 6 p.m.
NOTE: If you wish to delay serving the brisket, cover tightly with foil and place in an oven set at 170 degrees.

Meanwhile, back at La Cajita:
You still have a large bed of glowing coals. If you wish, you can use these to grill corn. Soak corn in husks in cold water to cover for 30 minutes - one hour. (Start soaking the corn about 4:15 p.m.) Shake off excess moisture and place on coals. Roast, turning frequently, 30 - 45 minutes. Allow time to husk the corn after roasting, so the brisket doesn't have to wait - if your guests aren't already it eating it right off the platter!
Serve the brisket with warm barbecue sauce on the side. Have buns, sliced onions, pickles and lots of napkins available.

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