What a great weekend. I got to spend some quality time with some fellow BBQuers at the First Southern California Brethren Bash hosted by Pat in Norco. This was a most anticipated event where we knew we were in for some artery clogging superb BBQ and side dishes.
The highlight of the event was the cooking of a 29 pound suckling pig prepared on the "La Caja China" by Big Brother Smoke. For me, the "pig picking" of the suckling pig was my first ever. I must say, I really enjoyed this.
We had some trouble getting the skin crisp which required a little torch action, but that didn't take away from the enjoyment of it. The meat was moist and very flavorful. Pat and BBS added a mod to the La Caja China which allowed the meat to cook with smoke infused.
A selection of ribs rubbed and seasoned using varying techniques and preps by multiple Brethren. (sorry this is all displayed after we tasted).Food was continuously being cooked and served. Bacon wrapped pork, habanero sausage, brisket, teriyaki wings, ABTs, fatties, more ribs, cole slaw, peach cobbler, apple cobbler, cake, corn, salsa,Bagna Cauda, chips, Filipino rice, burnt ends, jello shots, margarita's and all with a helping of luv of Q.
See my flickr photos for more highlightsof the weekend. I also encourageyou to visit some of the other links below for photos taken by others attending.
Sylvie's Bash Photos
Thawley's Photos
Big Mista's Photobucket
Brethren Site Forum Thread
Bacon Wrapped Pork Loin
Peach cobbler
8 comments:
Sylvie,
Girl your food look so good
I would love to chat with you and maybe one day enjoy some of your great food
I live in Torrance, CA
stopaz07@aol.com
I just left you the msg - My name is Vannessa from Torrance, Ca
I'll bet the vegans out there are horrified by the photo of the crisping of the pork skin, but I can't stop thinking how delicious that must've been! Looks like a great time!
Hey Sylvie,
This is your new friend Vannessa from Torrance. I made your Potato Salad & Peach Cobbler the BEST !!!
Both were easy to read and make
I will be trying some of your other dishes.
What modifications were done to the "La Caja China" to get a smoke flavor?
Hi there Sylvie, great pictures. How did you cook the Bacon wrapped pork loin? Also I'd like to know about the smoke flavor in the Caja China cooker. How did you do this. I've had my cooker now for 4 years, but do not get a chance to use it very often. Thank you for your help.
they have a smoke attachment now on the website. got it with mine to try cold smoking (you know, bacon, pastrami, sausages etc.)
Awesome pictures! Is that a cigar case I see...even better!
LOL,
-Perry
Perry P. Perkins
Author
“La Caja China Cooking”
“La Caja China World”
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