Few sights set a meat lover's heart racing like a roasted whole pig — the browned, crackling skin slick with forbidden fat, the fork-tender white meat releasing its clear juices. And there's the sheer ...
In today's Oregonian, I've contributed a FoodDay story about my adventures cooking a whole pig in my Caja China, a Cuban roasting box that can do 70 pounds of meat in less than four hours. Exciting, ...
I stopped to admire what looked like a charcoal grill loaded with fajita meat and tortillas while checking out the tailgating action at Reliant a couple of weeks ago. But Mariano Moreno, the grill ...
Click to share on Twitter (Opens in new window) Click to share on Facebook (Opens in new window) Share via SMS (Opens in new window) Roasting a whole animal over coals has been a time-honored ...
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