How Long to Roast a Turkey With La Caja China

How Long Does it Take to Roast Turkey?

Posted on October 28, 2011 by admin

 

How Long to Roast Turkey

 

Some people get really uptight at the thought of cooking a turkey, but their worry is unfounded. Actually roasting a turkey is one of the easiest cooking feats to accomplish successfully and learning how long to roast turkey is easy as well. Allow for adequate turkey cooking time, and you can be successful your first time out. By following a few simple cooking tips, anyone can roast a perfect turkey to complement their Thanksgiving feast or any other meal.

The traditional way to cook a turkey is to roast it. Even roasting can be done a number of different ways. To start with, always wash a turkey thoroughly. Check it over for any remaining pin feathers, and cut off large chunks of fat. Tying the drumsticks together with a piece of string and securing the wings with toothpicks will help ensure even browning. If you aren’t going to stuff your turkey, salt the bird’s cavity well. Stuffing will increase the turkey cooking time you will need to allow for.

How Long to Roast Turkey Per Pound

If you have a roasting pan with a lid, that is ideal to roast your turkey in. If not, a large baking pan will do. Spray the pan with cooking spray and then cover it with aluminum foil for ease of cooking. Put the turkey into the pan, and tent another sheet of foil over the top. Your turkey cooking time is going to depend on the way you cook it. A good rule of thumb in roasting an unstuffed turkey is to allow a half hour for each pound your turkey weighs. Roast your turkey until a meat thermometer inserted into the breast reads 170 degrees or 180 degrees in the thigh. The touchiest part of roasting a turkey this way is not to cook it too long which will cause it to dry out.

If you want a shorter turkey cooking time, you can invest in a roasting bag. These bags are quite inexpensive and will save you a lot of roasting time. Using a bag, a ten pound turkey can be roasted in about 2 hours. A timetable comes in the box with the bags which gives you the exact times depending on the size of your turkey and whether it’s stuffed or not. All you have to do is add a tablespoon of flour to the bag to keep the turkey from sticking, pop in your prepared turkey, and use the enclosed tie to secure the end of the bag. Your turkey will brown beautifully and remain juicy.

Turkey Cooking Time When Frying

Probably the fastest, although most expensive, way to cook your turkey is by frying it. This method is costly, because you have to invest in a turkey fryer and several gallons of oil. However, if you’re pressed for time or oven space, this may be the way for you to go. It will only take about three minutes per pound to cook your turkey this way, and it will turn out very moist and flavorful. One caution, however. Frying also adds a large number of calories to low-calorie turkey meat.

For more convenience and efficient cooking of your turkey, choose the only best – La Caja China Roasting Box! This will roast your turkey quickly unlike any other traditional styles of spit roasting. This is indeed the best roasting box that you can find in the market. To get detailed instructions on how to roast your turkey, just visit at: www.LaCajaChina.com. So that’s how long to roast turkey and do it only with La Caja China to bring out the best tasting roasted turkey!

How Do I Grill Fish With La Caja China

Learn How to BBQ Fish on a Grill the Right Way

Posted on November 8, 2011 by admin

 

How to Grill a Fish

 

Once you know how to barbecue fish the correct way you’ll love cooking, eating fish and any seafood on the BBQ grill. It’s easy to cook when you know the right way of doing it. How to grill a fish is easy and fun, so get out that BBQ grill and let’s start cooking.

First off, the best type of fish to cook on a barbeque is a firm textured fish and also if you want to add some other seafood you can also grill some salmon, cod, monkfish, shrimp or lobster. Hopefully, as long as you’ve prepared the barbeque properly it won’t fall apart.

Prepare Your Fish on The Grill

Remember, when barbecuing fish, make sure that the rungs on the grill are clean. There’s nothing worse than old bits of food burnt on the grill bars, not only does it leave a horrible taste but it will make the fish get stuck on t he grill and this will be the beginning of the end of your fish because of falling apart. You wouldn’t want that kind of disaster when you have people waiting and expecting to have a taste of your grilled BBQ fish!

Get that barbeque really hot. If using a charcoal grill, use plenty of charcoal to build a really good fire that will retain plenty of heat. Let the flames die down until you can see that the charcoal has become white, it should take at least ½ hour – this is where many people make a critical mistake. You know what they say – Patience is a Virtue – or in this case patience will help you cook food that you can eat, not the usual burnt offerings!

As long as the fish (or any seafood or meat) is well oiled it won’t stick. Of course, it helps if you don’t prod it and move it around every 30 seconds, if you do you’ll end up with scrambled fish. then, again who would like to eat that? Wait until the flesh is seared before turning it over.

Only turn it over once. The best utensil for this is a wide, thin spatula, big enough to lift the whole salmon or fillet in one go. An alternative is to buy a grill cage, the fish sits inside it and makes the whole turning over process child’s play.

Flavoring Your BBQ Fish

Don’t salt anything before grilling. This will dry the fish out. If you’re using a traditional Chargrill a good idea is to use herbs or flavoured wood chips thrown on the charcoal to impart additional flavour.

Flavor tip, barbecue rubs or marinades impart a delicious extra flavour when cooking your barbecue fish. I also like to paint some Thai sweet chili sauce over the fish before barbecuing, this is especially good with large prawn and shrimp and can be purchased at any good supermarket. These easy and simple ideas can help anyone learn how to cook fish on a barbeque.

For more convenience and efficient cooking, choose the only best – La Caja China Roasting Box! This is indeed best grill for your BBQ fish. To get detailed instructions on how to BBQ fish, visit their website at: www.LaCajaChina.com. Learn more aboutHow to grill a fish!

How Do I BBQ Ribs With La Caja China

Learn How to BBQ Ribs The Right Way

Posted on November 15, 2011 by admin

How Do I BBQ Ribs

The first thing you need to learn about how to BBQ ribs is that, it has to be cooked for a long period of time at low temperature. Professional chefs cook theirs at 255 degrees for approximately 5 hours. Before cooking the ribs, it needs to be marinated overnight. There are ways you can learn how to do this in less time without loosing any flavor. Read along and this will answer your question “How Do I BBQ Ribs”

Some people think that you should boil them first to get the fat out but when you learn how to BBQ ribs you will see that this is wrong. You never want to boil them first as this will take the flavour out of them and very little of the fat actually comes out. All you will achieve by boiling them first is flavouring the water; you want the flavour left in the meat not the water.

How to Prepare the Ribs Before Barbecuing

When preparing the ribs, the night before, choose the flavour of the rub or marinate you are going to use. Apply the rub and wrap them in saran wrap and leave in the fridge overnight. A dry rib simply has salt and pepper on it and a wet rib has sauce on it. Experiment with different rubs and marinates. You can learn how to BBQ ribs with many different recipes and then find your favourite.

One hour before cooking your BBQ ribs take them out of the fridge. To cook them in about four hours preheat the oven to 275 degrees. Place a pan of hot water on the bottom rack. Keep checking to make sure the pan does not run out of water. You place the ribs bone side down in the oven over the pan of water and do not turn them.

How to Add Flavoring to Your BBQ Ribs

When the ribs are almost done cooking then you should brush on the sauce. If you put the sauce on them too soon it may burn. About 20 minutes before they are cooked is a good time to put the sauce on. It may take a little practice but once you learn how to BBQ ribs you will be able to do it in just a few hours. You will be able to tell when they are done because they pull apart easily and the meat will also be pulling back from the bone.

Once your family and friends know you learned how to BBQ ribs they will be wanting to try it. You can hold a gathering with your relatives and friends to show off your delightful BBQ ribs. Your BBQ ribs will surely be the talk of the town.

For more convenience and efficient cooking, choose the only best – La Caja China Roasting Box! This will Barbecue your ribs for a shorter time unlike any other traditional styles of barbecuing. This is indeed the best grill for barbecuing. To get detailed instructions, you can now download the eBook for free. This will serve as your step by step guide and will provide you with more information about your question “How Do I BBQ Ribs“

How to Grill Fish on BBQ With La Caja China

Cooking Techniques of Fish When Grilling on BBQ

Posted on August 3, 2011 by admin

 

How to Grill Fish on the BBQ?

 

Have you ever wondered how to grill fish on the BBQ? Grilling is a delicious and easy way to quickly cook fish without adding more than a tiny bit of extra fat! In the US, this is often greatly improved by adding herbs to the side of fish that is being grilled while you are cooking the fish. In other words, you actually grill the herbs along with the fish.

If you want to grill indoors (and don’t have an indoor BBQ) all you have to do is use a stove-top grill. This method can be used with a whole gutted fish or a fillet. It is best to leave the skin on your fish for this cooking method as it will protect the fragile flesh from breaking up during the cooking process.

Salt the fish (and pepper it, if you wish). If you want, you can make small diagonal slits in the skin to allow it to get more crispy while cooking and also to let in any other flavors you may want to add while preparing or cooking.

How to Barbecue a Whole Fish that Will Make it Tender?

Heat a stove top grill or barbecue grill on high heat until water splashed onto it sizzles. Then, very lightly grease your cast iron grill with a paper towel that has a little olive oil on it. When hot, lay the whole fish, skin-side down and allow to cook about 2/3 of the way through if you are cooking a fillet.

When it is 2/3 cooked, gently turn the fish over and quickly grill the other side (the remaining 1/3 of the fish). If you are grilling a whole fish, leave it to cook all the way through on one side and then turn it over and grill the other side. (Each “side” of the fish being up to the bone in the middle.)

The bigger the piece of fish, the “lower” the heat but you still need to grill the fish quickly at a high heat so only turn it down a bit. If you have a skinless filet and you only have a grill on which to cook it, I recommend that you grill it on top of a lightly oiled piece of parchment paper. You need to keep an eye on your fish and turn the heat down if necessary.

Best Tasting Grilled Fish on this Barbecue – La Caja China

Fish is almost translucent when raw and looses its translucence (becomes opaque) the instant that it is done. This is the exact moment to serve, as fish becomes rubbery very easily when over-cooked. Serve fish on a warm plate.
You can serve fish with olive oil and also with freshly squeezed lemon. You can also serve fish with a sauce.

To make your job easier, go only with the best grilling equipment, La Caja China Roasting Box! This is the most elegant and innovative way to roast not only your whole fish but almost everything, from vegetables, turkeys, lambs and one whole pig! Get all the advantages of other roasters around and non of their down sides. Purchase your own number one roaster and learn how to grill fish on the BBQ now!

How Long to Roast Turkey With La Caja China

How to Roast a Tender & Juicy Turkey!

Posted on September 26, 2011 by admin

 

How Do I Roast a Turkey

How Do I Roast a Turkey?

 

It is that time again when people’s thoughts begin to turn to a turkey dinner with all the trimmings. Many people choose to order a pre-cooked bird, or to go out for a family dinner. But if this is a choice you make because you are afraid of cooking a big turkey, or because you don’t really know how, the time has come for that to change. However, the big question still remains “How Do I Roast a Turkey?”

When it comes to turkey you have many options. Fresh or frozen. Large or small. Free Range or farm raised.Even a wild bird may be an option if you have hunters in the family.

Choose a bird that gives about 1 and 1/2 pounds of turkey per person. IF you really like the breast you can purchase a breast only portion or an extra breast portion if you have a large gathering of white meat lovers. If you choose a fresh bird, do so only 1 or 2 days prior to cooking. A frozen bird will take several days to thaw in the refrigerator. One advantage is that most frozen turkeys are basted and produce a bird that is more succulent and juicy. Be sure to keep thawed turkey at a temperature of at least 40 degrees for safety. Use paper towels to dry the bird after washing and prior to stuffing.

You also want to cook a fresh bird as soon as possible. Never stuff your turkey the night before. You will want to prepare the stuffing and stuff the turkey immediately before roasting.

You will want to thaw the bird in the refrigerator at a rate of about 1 day for every 4 pounds of bird, so a 20 pound bird will take about 5 days to thaw. Keep the bird on a tray in the original package. In an emergency, if you can thaw your bird in a sink full of cold water. Figure on about 30 minutes per pound. Change the water every hour, and turn the bird over frequently. Once thawed, keep the bird in the refrigerator until ready to clean, stuff, and cook.

Stuffing and Roasting The Turkey

Stuffing the bird is OPTIONAL. Many people prefer not to cook their stuffing inside the bird and there are positive points to this choice. However, traditionally most families do stuff their birds, so with that in mind here are some tips.

Prepare your stuffing just before you plan to stuff and cook the bird. This includes cooking any of the ingredients and mixing the stuffing with the required liquids. You should let it cool only enough to handle before inserting it with a spoon or gloved hands into the bird. Stuff loosely as the stuffing will expand from the juices it absorbs from the bird. I have also learned that a stuffing that is a little dry seems to work better than a soft or wet stuffing.

While the stuffing cools slightly, prepare the bird by removing the packaging and the gizzard pack. Remove the neck and any additional giblets that may remain in the cavities. Most frozen birds may also have a gravy or additional packet in the neck cavity. I remember learning about that once when mom cooked a bird and forgot to take a gravy packet from the neck opening.

Wash the bird under cold running water. Be sure to wash the inside cavity. Dry with paper towels and set on a tray or in a foil lined roaster on a rack with the breast side down. Rub the inside of each cavity with salt. You may use a lot or a little depending on your preference and whether or not you have a salty stuffing.

Lift the skin flat and stuff the cavity with the stuffing, but not tightly. Just enough to fill. Pull the skin flap back over the stuffing and twist the wing tips over the end of the flap to hold it closed. Turn the bird over, breast side up.

If the legs are tucked or wired you MAY have to release them, however you can stuff the cavity without doing so if you use a small spoon or a gloved hand. Again you want to stuff lightly so that the expanding stuffing does not overflow onto the pan. Be sure to re-fasten the legs if you have released them. You should not really need to truss the bird unless you want to. You can use the metal pins and butcher’s twine to tie the legs closed.

Finally, massage the breast with butter to help the skin crisp and brown. Tent the bird. Fold a large sheet of aluminum in half and drape over the bird loosely. You will want to baste your bird beginning after the first hour and about every half hour after that. You may want to turn your roaster if you have noticed that your oven cooks unevenly.

Turkey Cooking Time

I prefer to cook my bird at about 350 degrees but your specific recipe may call for a higher or lower temperature. At 350 degrees, however a 10 to 18 pound turkey takes 4 to 5 ours to cook. You want an internal temperature at the center of the stuffing to be abut 165 degrees, and deep in the thigh at about 180 degrees. The meat should be a reddish-pink at the thigh and the juices should be clear. Remove the foil tent during the last 45 minutes to allow the skin to brown and crisp.

Be sure to let the bird sit for at least 20 minutes when you remove it from the oven. This is perfectly safe and allows the juices to draw back into the bird. Carve with a sharp knife in the kitchen or at the table and don’t forget the cranberry sauce and gravy. Make the gravy with the pan drippings and you will have a truly memorable hit on your hands.

For more convenience and efficient cooking of your turkey, choose the only best – La Caja China Roasting Box! This will roast your turkey quickly unlike any other traditional styles of spit roasting. This is indeed the best roasting box that you can find in the market. To get detailed instructions on how to roast your turkey, just visit at: www.LaCajaChina.com. We certainly hope that in a way, we have answered your question “How Do I Roast a Turkey?”

How to BBQ Baby Back Ribs With La Caja China

Learn How to BBQ Ribs Tenderly and Juicy

Posted on October 4, 2011 by admin

 

How Do You BBQ Ribs

How Do You BBQ Ribs?

 

How do you BBQ ribs and bring out that tender and juicy meat? Nothing says barbeque quite like a rack of ribs covered in finger licking good barbeque sauce. If prepared correctly there is nothing better than bbq ribs. But for many people barbequing ribs can be difficult because they need to be slow cooked to bring out the flavor and taste. Slow cooking ribs on a grill is an art form that can be hard to duplicate if you don’t have the patience or know how to do it right. But never fear, there are ways to do it correctly.

First off let’s look at the different types of ribs you can barbeque.

Pork Baby Back Ribs – Probably the most well known and easiest to cook. They are tender and can be cooked quickly on the grill.

Pork Spare Ribs – These are bigger than baby back ribs and take quite a bit longer to cook.

Beef Ribs – The largest of all ribs they take a considerable amount of time to cook, particularly if you want them to be tender as they are tougher than pork ribs. It is best to braise them before grilling.

Beef Short Ribs – Also need to be slow cooked to bring out the tenderness. Much like beef ribs.

Bring Out the Best in Your Barbecue Ribs

The problem most people have when it comes to barbequing ribs is either overcooking them, which leads to dry and tough ribs, or not cooking them long enough which can be a potential health hazard. One would guess that that is why most of the time they get overcooked.

There are ways around this problem. You can pre-cook your ribs either by boiling, steaming or slow cooking them in the oven before you put them on the grill. Make sure you pre-season your ribs before using these methods as this will help bring out the flavor in your ribs.

Many people boil or steam their ribs with beer which not only adds flavor but also tenderizes the meat making it fall off the bone. You can pre-cook your ribs from anywhere from 1 to 4 hours depending on which method you are using.

Cook Ribs Only With the Best BBQ Grill

Once they have been pre-cooked just throw them on the grill for 5-10 minutes a side and brush on your favorite barbeque sauce. Before you know it you will have perfectly grilled ribs that are ready to eat.

For more convenience and efficient cooking, choose the only best – La Caja China Roasting Box! This will BBQ you ribs only for a short time, unlike any other traditional styles of BBQ grills. To get detailed instructions on how to BBQ ribs, you can visit at www.LaCajaChina.com. We hope that we were able to help you and answer your question on “How do you BBQ ribs?”

How to Roast a Whole Chicken With La Caja China

How to Roast a Tender & Juicy Turkey!

Posted on September 26, 2011 by admin

 

How Do I Roast a Turkey

How Do I Roast a Turkey?

 

It is that time again when people’s thoughts begin to turn to a turkey dinner with all the trimmings. Many people choose to order a pre-cooked bird, or to go out for a family dinner. But if this is a choice you make because you are afraid of cooking a big turkey, or because you don’t really know how, the time has come for that to change. However, the big question still remains “How Do I Roast a Turkey?”

When it comes to turkey you have many options. Fresh or frozen. Large or small. Free Range or farm raised.Even a wild bird may be an option if you have hunters in the family.

Choose a bird that gives about 1 and 1/2 pounds of turkey per person. IF you really like the breast you can purchase a breast only portion or an extra breast portion if you have a large gathering of white meat lovers. If you choose a fresh bird, do so only 1 or 2 days prior to cooking. A frozen bird will take several days to thaw in the refrigerator. One advantage is that most frozen turkeys are basted and produce a bird that is more succulent and juicy. Be sure to keep thawed turkey at a temperature of at least 40 degrees for safety. Use paper towels to dry the bird after washing and prior to stuffing.

You also want to cook a fresh bird as soon as possible. Never stuff your turkey the night before. You will want to prepare the stuffing and stuff the turkey immediately before roasting.

You will want to thaw the bird in the refrigerator at a rate of about 1 day for every 4 pounds of bird, so a 20 pound bird will take about 5 days to thaw. Keep the bird on a tray in the original package. In an emergency, if you can thaw your bird in a sink full of cold water. Figure on about 30 minutes per pound. Change the water every hour, and turn the bird over frequently. Once thawed, keep the bird in the refrigerator until ready to clean, stuff, and cook.

Stuffing and Roasting The Turkey

Stuffing the bird is OPTIONAL. Many people prefer not to cook their stuffing inside the bird and there are positive points to this choice. However, traditionally most families do stuff their birds, so with that in mind here are some tips.

Prepare your stuffing just before you plan to stuff and cook the bird. This includes cooking any of the ingredients and mixing the stuffing with the required liquids. You should let it cool only enough to handle before inserting it with a spoon or gloved hands into the bird. Stuff loosely as the stuffing will expand from the juices it absorbs from the bird. I have also learned that a stuffing that is a little dry seems to work better than a soft or wet stuffing.

While the stuffing cools slightly, prepare the bird by removing the packaging and the gizzard pack. Remove the neck and any additional giblets that may remain in the cavities. Most frozen birds may also have a gravy or additional packet in the neck cavity. I remember learning about that once when mom cooked a bird and forgot to take a gravy packet from the neck opening.

Wash the bird under cold running water. Be sure to wash the inside cavity. Dry with paper towels and set on a tray or in a foil lined roaster on a rack with the breast side down. Rub the inside of each cavity with salt. You may use a lot or a little depending on your preference and whether or not you have a salty stuffing.

Lift the skin flat and stuff the cavity with the stuffing, but not tightly. Just enough to fill. Pull the skin flap back over the stuffing and twist the wing tips over the end of the flap to hold it closed. Turn the bird over, breast side up.

If the legs are tucked or wired you MAY have to release them, however you can stuff the cavity without doing so if you use a small spoon or a gloved hand. Again you want to stuff lightly so that the expanding stuffing does not overflow onto the pan. Be sure to re-fasten the legs if you have released them. You should not really need to truss the bird unless you want to. You can use the metal pins and butcher’s twine to tie the legs closed.

Finally, massage the breast with butter to help the skin crisp and brown. Tent the bird. Fold a large sheet of aluminum in half and drape over the bird loosely. You will want to baste your bird beginning after the first hour and about every half hour after that. You may want to turn your roaster if you have noticed that your oven cooks unevenly.

Turkey Cooking Time

I prefer to cook my bird at about 350 degrees but your specific recipe may call for a higher or lower temperature. At 350 degrees, however a 10 to 18 pound turkey takes 4 to 5 ours to cook. You want an internal temperature at the center of the stuffing to be abut 165 degrees, and deep in the thigh at about 180 degrees. The meat should be a reddish-pink at the thigh and the juices should be clear. Remove the foil tent during the last 45 minutes to allow the skin to brown and crisp.

Be sure to let the bird sit for at least 20 minutes when you remove it from the oven. This is perfectly safe and allows the juices to draw back into the bird. Carve with a sharp knife in the kitchen or at the table and don’t forget the cranberry sauce and gravy. Make the gravy with the pan drippings and you will have a truly memorable hit on your hands.

For more convenience and efficient cooking of your turkey, choose the only best – La Caja China Roasting Box! This will roast your turkey quickly unlike any other traditional styles of spit roasting. This is indeed the best roasting box that you can find in the market. To get detailed instructions on how to roast your turkey, just visit at: www.LaCajaChina.com. We certainly hope that in a way, we have answered your question “How Do I Roast a Turkey?”