Füttern Sie eine hungrige Menschenmenge mit Koch Roberto Guerra’s pikante Spanferkel Rezept, zubereitet mit seinem innovativen Caja China langsam-Braten Grill. Für Schritt-für-Schritt-Fotos des Röstens besuchen Sie lacajachina.com.
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:
Feed a hungry crowd with Chef Roberto Guerras spicy roasted pig recipe, prepared with his innovative Caja China slow-roasting grill. For step-by-step photos of the roasting process, visit lacajachina.com. Yield: 25 to 30 people. Ingredients: 1 (45- to 50-pound) dressed pig, spine split lengthwise (have your butcher do this), 2 recipes of Cuban mojo, prepared separately, 1/3 cup Adobo Criollo, 1 large onion, chopped, for serving (optional). Directions: 1. Lay the pig skin-side down on a large work surface. Place one recipe of mojo in a bowl, reserving solids. Transfer liquid to a large syringe and inject mojo into pigs meat every 3 to 4 inches, being careful not to push syringe so far down that it punctures skin on underside of meat. Sprinkle inside and outside of pig with Adobo Criollo and rub all over; rub solid bits of mojo over rib cage. Cover and marinate, chilled, overnight. 2. Bring pig to room temperature. Hang pig with S-hooks in wire basket of Caja China. Place closed pig in Caja China on top of drip tray, skin-side down. Insert meat thermometer with cable attachment into thickest rear part of pig. 3. Place ash pan and grid tray on top of Caja China. Fill bottoms of two large chimney starters with crumpled newspaper. Starting with 16 pounds of charcoal briquettes (not instant), fill tops of chimney starters with some of the 16 pounds of charcoal. Attach one chimney starter to each end of grid tray; light newspaper in each chimney starter. Flames will rise up through chimney, igniting charcoal. When charcoal is glowing red, after 15 to 20 minutes, drain charcoal from starters and add remaining charcoal to total 16 pounds; spread evenly over grid tray. After 1 hour of cooking, add 8 pounds of charcoal evenly. Repeat process every hour until pig reaches 185 to 187 degrees, about 3 1/2 hours. 4. When pig reaches 185 to 187 degrees, two people wearing protective gloves should lift grid tray and carefully shake ash from coals into ash pan. Carefully place grid on long
Brodie
26.04.2023 @ 21:33
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:
Feed a hungry crowd with Chef Roberto Guerras spicy roasted pig recipe, prepared with his innovative Caja China slow-roasting grill. For step-by-step photos of the roasting process, visit lacajachina.com. Yield: 25 to 30 people. Ingredients: 1 (45- to 50-pound) dressed pig, spine split lengthwise (have your butcher do this), 2 recipes of Cuban mojo, prepared separately, 1/3 cup Adobo Criollo, 1 large onion, chopped, for serving (optional). Directions: 1. Lay the pig skin-side down on a large work surface. Place one recipe of mojo in a bowl, reserving solids. Transfer liquid to a large syringe and inject mojo into pigs meat every 3 to 4 inches, being careful not to push syringe so far down that it punctures skin on underside of meat. Sprinkle inside and outside of pig with Adobo Criollo and rub all over; rub solid bits of mojo over rib cage. Cover and marinate, chilled, overnight. 2. Bring pig to room temperature. Hang pig with S-hooks in wire basket of Caja China. Place closed pig in Caja China on top of drip tray, skin-side down. Insert meat thermometer with cable attachment into thickest rear part of pig. 3. Place ash pan and grid tray on top of Caja China. Fill bottoms of two large chimney starters with crumpled newspaper. Starting with 16 pounds of charcoal briquettes (not instant), fill tops of chimney starters with some of the 16 pounds of charcoal. Attach one chimney starter to each end of grid tray; light newspaper in each chimney starter. Flames will rise up through chimney, igniting charcoal. When charcoal is glowing red, after 15 to 20 minutes, drain charcoal from starters and add remaining charcoal to total 16 pounds; spread evenly over grid tray. After 1 hour of cooking, add 8 pounds of charcoal evenly. Repeat process every hour until pig reaches 185 to 187 degrees, about 3 1/2 hours. 4. When pig reaches 185 to 187 degrees, two people wearing protective gloves should lift grid tray and carefully shake ash from coals into ash pan. Carefully place grid on long