Grilling. It's the most primitive of all the cooking methods. Picture our ancient ancestors speaking chunks of raw meat on sticks and gathering around a communal fire to roast their meal. Grilling is not BBQ, despite the confusion spread by interchanging the two terms. BBQ is meat cooked "low and slow" indirectly, with a long period of contained wood smoke. Grilling, is all about the fire. Searing foods directly, indirectly, over wood coals or charcoal briquettes, to create flavorful crust and char marks, exponentially increasing the umami flavors in the meat.From the standpoint of the Caja China cook, the difference can be summed up simply: If it's cooking above the coals, it's grilling, if it's cooking in the box, with smoke, it's BBQ. No smoke...you're roasting.La Caja China Grill provides the roasting box owner with detailed instructions for both direct and indirect grilling, specifically on the "top grills" of the Cuban-style pig-roasting boxes and Cajun Microwaves, whose popularity have exploded with their exposure on Food Television, and with cooks and chefs like Bobby Flay, Andrew Zimmern, and Martha Stewart. Perkins, a professional chef and cookbook author, provides tip on charcoal types, the proper amounts to use for each recipe, what woods provide the best smoke for specific ingredients, and even the best wine pairings for various grilled dishes, in the all-inclusive guide to grilling on the "magic box."And, of course, there are the recipes... More than 70 delicious beef, pork, poultry, fish, and vegetable entrees for the grill, as well as sides, sauces, rubs, and everything the grill-master needs for the perfect flame-kissed meal. All recipes are fully illustrated, and many provide web-links to additional cooking tips, definitions, and how-to videos.Summer's coming! It's time to oil up those grills, fire up the coals...and make some magic!
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