Adam and Valerie's uncle transferring the pig into the caja china.
Adam: Then you put a lot of charcoal on top. A lot of charcoal -- 35 pounds in this case. The fire gets really hot, and as the day continues on, you continue adding charcoal.
Adam and Molly watching the pig cook.
Adam: The temperature inside the caja china gets really high -- Valerie's family had told me that this would take 8 hours, but the pig was ready at 12 noon -- and dinner was at 8. Oh no!
A peek inside while the pig is roasting - look how done it gets in 3 hours!
The finished pig ready to cut and serve.
Adam: After the pig, I cooked a few chickens for us non-pork-eaters. They ended up pretty tasty as well. Overall, the great caja china experiment was very successful, and surprisingly easy to use. If I had a balcony, I might even consider getting one in New York -- for parties, it does produce a lot of meat with minimal effort.
Valerie: Right before dinner, we took the annual christmas picture.
La familia.Next: Valerie and her sister try camping out for the first time, Adam meets the world's largest mosquito in the everglades.