First try at abt's and a pork roast in my La Cajita China - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 01-21-2007, 11:54 AM   #1
BBQ Central College


 
Join Date: Mar 2005
Location: Ontario
Posts: 400
First try at abt's and a pork roast in my La Cajita China

The ABT'S were fantastic I made eight, and should have made a dozen or two!
The roast was underdone due the probe on my polder packed it in again These probes are crap!
It still turned out great, moist and tastey

Cheers

http://profile.imageshack.us/user/merc01/
__________________

__________________
It's like Angel's crying on your tounge
BEER Yummm!!!
Steve McMurtry is offline   Reply With Quote
Old 01-21-2007, 12:01 PM   #2
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Thanks for the pics Steve.
That's an interesting piece of equipment. How long was the roast on?
A little chilly there huh
__________________

__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 01-21-2007, 12:07 PM   #3
Wizard of Que
 
Green Hornet's Avatar


 
Join Date: Jan 2006
Location: Port st. Lucie, Florida
Posts: 1,811
No doubt about it> That is the most interesting looking cooker I have seen in quite awhile. looks like it did the job just fine! You can never make enough ABT's ! I found that out a long time ago
√ě
__________________
YABBA DABBA DOO!
Green Hornet is offline   Reply With Quote
Old 01-21-2007, 12:16 PM   #4
BBQ Central College


 
Join Date: Mar 2005
Location: Ontario
Posts: 400
Puff
The roast was on 1.15 hours
It takes much less time at warmer time of the year.
Cheers
__________________
It's like Angel's crying on your tounge
BEER Yummm!!!
Steve McMurtry is offline   Reply With Quote
Old 01-21-2007, 12:52 PM   #5
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Good looking stuff Steve! I was at a wedding a few years ago and they used one of those cookers to cook a whole pig. It was great except it doesn't get any smoke flavor because your cooking it in a box with the fire on top. What did you do with the other 1/2 of the peppers from the abt's?
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 01-21-2007, 12:56 PM   #6
BBQ Central College


 
Join Date: Mar 2005
Location: Ontario
Posts: 400
Nick

I pitched them!

Cheers
__________________
It's like Angel's crying on your tounge
BEER Yummm!!!
Steve McMurtry is offline   Reply With Quote
Old 01-21-2007, 01:10 PM   #7
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
You could have had 16!
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 01-21-2007, 01:13 PM   #8
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
Quote:
Originally Posted by Steve McMurtry
Nick

I pitched them!

Cheers
YOU PITCHED THEM! [smilie=eek2.gif] [smilie=eek2.gif] [smilie=eek2.gif]
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 01-21-2007, 01:31 PM   #9
BBQ Central College


 
Join Date: Mar 2005
Location: Ontario
Posts: 400
Nick

Your right, but I only cut the tops off,(deep boat) so I could really stuff em!
Next time (next weekend) I'll cut them in half and double the order!

Cheers
__________________
It's like Angel's crying on your tounge
BEER Yummm!!!
Steve McMurtry is offline   Reply With Quote
Old 01-21-2007, 02:31 PM   #10
Pope O'Que
 
Smokey_Joe's Avatar


 
Join Date: Jul 2006
Location: North Central Massachusetts
Posts: 2,378
I still can't quite get a grip on them cookers.... they kinda remind me of the photocopied jokes that get passed around at work....

like the one of the "woodstove"...and it's a wooden box with a door and a stove pipe out the top.

I wonder what happens with that thing if the fire ever has a FLARE UP [smilie=rlp_smilie_003.gif] or grease fire. Maybe it's designed so that's an impossibility... but all the same....
__________________
JFOA

The weather is here.... wish you were beautiful

Imagine my disappointment if i were here to make you happy
Smokey_Joe is offline   Reply With Quote
Old 01-21-2007, 02:41 PM   #11
Smoker


 
Join Date: Jan 2007
Posts: 311
Re: First try at abt's and a pork roast in my La Cajita Chin

Quote:
Originally Posted by Steve McMurtry
The ABT'S were fantastic I made eight, and should have made a dozen or two!
The roast was underdone due the probe on my polder packed it in again These probes are crap!
It still turned out great, moist and tastey

Cheers

http://profile.imageshack.us/user/merc01/
One thing that I learned about probe thermometers is that you can't let the door of the cooker, or lid, crimp the wire. Or else it will ruin it in a very short amount of time. You may want to drill a hole just for it to fit through to avoid the crimping.

Tim
CarolinaQue is offline   Reply With Quote
Old 01-21-2007, 03:35 PM   #12
Saint O'Que
 
cleglue's Avatar


 
Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
Quote:
Originally Posted by Smokey_Joe
I wonder what happens with that thing if the fire ever has a FLARE UP [smilie=rlp_smilie_003.gif] or grease fire. Maybe it's designed so that's an impossibility... but all the same....
It shouldn't flare up the fire is on top of the metal lid and it is outside of the box.

Here's their website

http://www.lacajachina.com/
cleglue is offline   Reply With Quote
Old 01-21-2007, 03:54 PM   #13
BBQ Central College


 
Join Date: Mar 2005
Location: Ontario
Posts: 400
Brian,

It does a fantastic job on just about anything, but no smoke flavour!
Another great thing with this unit, is it's great for standing around with
the odd adult beverage in the winter !

Cheers
__________________
It's like Angel's crying on your tounge
BEER Yummm!!!
Steve McMurtry is offline   Reply With Quote
Old 01-21-2007, 03:59 PM   #14
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Well that is a cute cooker you got there. Could tell that butt looked a little red. Might trying adding the "poke test" to your doneness checking routine. Dont take too many pokes to get a feel for it. Some folks use a fork..I just use the slim pointy end of my Wally World Instant read gauge with large readout for old blind folks. Aint quite as destructive to the meat as twisting a fork around in it and you can also read the dial to see whut it say on the temps. Just offers a little double check on the electrical gizmos. Sure those things can be treacherous. Now the one I got dont lie too much but it likes to loose its signal sometimes. Guess it had too many beers spilled on it over the years..or maybe got too close to the fire etc.

bigwheel
bigwheel is offline   Reply With Quote
Old 01-21-2007, 04:08 PM   #15
BBQ Central College


 
Join Date: Mar 2005
Location: Ontario
Posts: 400
Thanks Bigwheel,

I did poke it, and sure felt like it was done, but it was not quite done
around the bone!
I have even spilt the odd Shiner

Cheers
__________________
It's like Angel's crying on your tounge
BEER Yummm!!!
Steve McMurtry is offline   Reply With Quote
Old 01-21-2007, 04:14 PM   #16
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Quote:
Originally Posted by Steve McMurtry
Brian,

It does a fantastic job on just about anything, but no smoke flavour!
Another great thing with this unit, is it's great for standing around with
the odd adult beverage in the winter !

Cheers
From the looks of the temps up there that sounds like a great idea
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 01-21-2007, 06:46 PM   #17
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Well that happens to everybody. I have been fooled many times usually erring on the side of not cooking it quite long enough. Seems like hooch consumption is direcectly proportional to at which stages a piece of meat passes the poke test. I think if a person drinks a lot of hooch it gets done faster but is more red and chewy.

bigwheel
bigwheel is offline   Reply With Quote
Old 01-21-2007, 07:49 PM   #18
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Quote:
Originally Posted by bigwheel
Well that happens to everybody. I have been fooled many times usually erring on the side of not cooking it quite long enough. Seems like hooch consumption is direcectly proportional to at which stages a piece of meat passes the poke test. I think if a person drinks a lot of hooch it gets done faster but is more red and chewy.

bigwheel
It might depend on what kind of hooch you are speakin' of
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 01-21-2007, 08:09 PM   #19
Pope O'Que
 
Smokey_Joe's Avatar


 
Join Date: Jul 2006
Location: North Central Massachusetts
Posts: 2,378
Quote:
Originally Posted by cleglue
Quote:
Originally Posted by Smokey_Joe
I wonder what happens with that thing if the fire ever has a FLARE UP [smilie=rlp_smilie_003.gif] or grease fire. Maybe it's designed so that's an impossibility... but all the same....
It shouldn't flare up the fire is on top of the metal lid and it is outside of the box.

Here's their website

http://www.lacajachina.com/
Well I'll be diggered! From the pics you posted, it looked like the try of coals got lowered down into the box maybe...

Seeing it on the website explained everything.... I've never seen or heard of one before.......pretty cool rig!

Keep us posted with it's performance......thanks for the link to their website.
__________________
JFOA

The weather is here.... wish you were beautiful

Imagine my disappointment if i were here to make you happy
Smokey_Joe is offline   Reply With Quote
Old 01-21-2007, 09:02 PM   #20
BBQ Central College


 
Join Date: Mar 2005
Location: Ontario
Posts: 400
Hooch?

Yup, there was a fair amount of that!
__________________

__________________
It's like Angel's crying on your tounge
BEER Yummm!!!
Steve McMurtry is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:02 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
×