Slow-Roasted Yucatecan Pig

[chuckster]

Here's the Turkey Coffin! Just made it home today before it got dark to take some photos - sure gets dark quick this time of year.

Anyway, as you can see its not rocket science stuff, but its sure better than the old pan and easier to use. I just used some leftover stainless from a job that I was working on.

Its 13-inches wide X 10-inches high X 28-inches long. If I push it all the way to the back of the oven its about 8-9 inches from the door.

Later,

Chuck
North Carolina

[Inishta]

That is simply superb........................I want one...................

Come to think about it............Christmas is coming..................

[james]

Originally Posted by chuckster

I just used some leftover stainless from a job that I was working on.

Chuck
North Carolina

Wow. I wish I could do that. :-) Maybe we need to find someone to make these for the rest of us.

James

[Frances]

Yes, I want one too!! Just like that!

I'm having one hell of a problem finding a large roasing pan. Swiss people don't do turkey, so they don't buy or sell roasting pans... the best I found so far is in Germany for around 300 USD - plus taxes and postage. I dunno, seems like a lot to me. How about an internet crash-course on welding?

[Richard]

You have very effectively turned this into a La Caja China for a WFO.
See following link

La Caja China Box Pig Roasting Grills Whole Pig Roasting Grills Pig Cooker Grills

This is great.

Any plans to turn this into a side business - Made to order coffins - for our WFO's

[chuckster]

No plans and no need for more to do - GRIN

What is a WFO? World Federation of Ovens?

You might could find a sheet metal shop or Air Conditioning company to make one for you.

I want to try that Cuban Pork Recipe from the link above.

[chuckster]

Never mind - I figgered it out - Wood Fired Oven!! DUH!

Guess that's why it says "serf" under my name??

[Frances]

...I'm sure if you promised to provide us all with nice made-to-order coffins, you could be bumped up to master builder.

[DrakeRemoray]

My Dad has one of those Caja China's. It is a great piece of equipment, nearly foolproof.

The main difference I see with the WFO/Coffin combo, is at the end of the caja china cooking cycle, you up the heat (by removing the ash from the charcoal to allow more air flow) and this crisps the skin. I would think you could do the same thing by getting some flame going in the oven...

Attached are a couple of caja china pics.

Drake

[chuckster]

My stuffed turkeys browned very quickly in a hot oven in one hour. I was worried they would burn so I covered them (plus the lid) for another 3 hours of cooking with aluminum foil - that seemed to work. Only the ends of the legs were blackened. They were definately completely cooked.

When I cook the pork the banana leaves keep it from getting too done on the outside. In fact next time I was thinking about taking the lid off for the last 45-60 minutes to crisp up the outside.

How is that Caja thing built? Is it just plywood and sheetmetal? Is there a solid pan under the coals to keep the ash from falling on the meat?