Been looking at the La Caja China cook box and they use a mojo marinade. I found this one at sams. A 3 pk is $6.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/101_0276.jpg)
A blend of orange juice, lemon juice, garlic,onion,salt,spices,sugar.
Never seen it... How can it be bad?
Soak some pork loin chops in it and Traeger them...
It's a cuban sauce. They take the butts and trim the fat and remove the bone. Flatten the butt alittle. put different stuff and roll up the butt and tie off with a string and use this to marinate.
crg
I had the La Caja China #3 Didnt like the results. Hope you get better than i did.
Mojo is Cuban garlic sauce, Good stuff.
My son in law is PR. Here is his recipe.
4 Cups Orange Juice
1/2 Cup Lime Juice
1/2 Cup Lemon Juice
3 Tbsp Salt
1 head of Garlic
8 large sprigs fresh Oregano
1 small bunch Cilantro
2 medium onions
Dump juices into a container with tight fitting top
Chop onions & add to juice
Finely mince Oregano & Cilantro add to juice
Peel Garlic Cloves & run through a Garlic Press - add salt to garlic & "grind" it together, to make a paste - let this stand for 1 hour & dump into juice.
Shake it up & Let it sit overnight before using.
Of course the Goya is easier and ready to go ;D
nepas
Thanks nepas. I knew the mojo was a cuban marinade and think I will marinade a butt and smoke it on Sunday after hunting and see what happens.
Do you happen to know what he uses as a seasoning with the marinade?
I am going to try the smoke pistol with the La Caja China and or a pre smoke in bradley.
Quotewith the La Caja China
What? Whoa... When did you pick one up one of those??
Been saying I wanted one for christmas.
I haven't got yet, but will have by xmas.
Have found them for $200 med size.
Quote from: classicrockgriller on December 05, 2009, 05:59:43 AM
Been saying I wanted one for christmas.
I haven't got yet, but will have by xmas.
Have found them for $200 med size.
Sweet!
(http://www.coolest-toys.com/wp-content/uploads/2008/12/toys-for-tots.thumbnail.jpg)
^
grownup
SANTA SAID I HAVE BEEN A BAD BOY AND WOULD HAVE GOTTEN ME THE BIGGER ONE IF I HAD BEEN GOOD!
Here (http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=170362693082&rvr_id=&crlp=1_263602_263622&UA=W2F%3F&GUID=e277e65811f0a0aad592b682ffd7e5a8&itemid=170362693082&ff4=263602_263622) is a biggie on EBay..
[edit]
I think it is a knock-off.
That is the med one, he shows the pic of a large and says it hold a 100 pig but, the large is 24 not 20 in height.
That is still a good deal.
Hey this Garlic sauce do you use it to marinade anything or just your butts.
Quote from: Quarlow on December 05, 2009, 08:43:11 AM
Hey this Garlic sauce do you use it to marinade anything or just your butts.
[/quote
Chicken too.
Q, says it's for chicken, pork, and beef.
Sweet, I am going to try this out. I like the citrus juice for helping to tenderize the meat and for the flavours.
Thanks CRG and FLBR.
nepas post from his SIL is same ingredients as on my bottle. You can replace the orange with sour orange if you can find it.
Never heard of sour orange. Is that the same as unsweetened juice or is it those ones they use for marmilade, seville or something.
I would go with an unsweeten and find the souriest fresh one you can find. probably any juice might work.
gonna marinade one to nite and maybe make a mojo and see if any difference.
What is a MOJO Criollo?
Latin American/Cuban marinade.
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/Misc/DSC03422.jpg)
I use it to marinade fajitas, chicken, etc. The bitter orange is mostly used during the cooking process and a little dash will do ya. Good stuff.
Oh ok it is the sauce. I am making some right now.
Yep, it's easy to make. But I got a Mexican grocery store 2 miles from the house and have to pass by there every day.
Quote from: Quarlow on December 05, 2009, 09:39:59 AM
Never heard of sour orange.
Sour Orange is a particular variety of Orange. Not much for eating or juicing, but it adds well to recipes where you want the tang without the sweet and lemons are too strong.
I was in one of the 3 mexican store in town buying some stuff and the little mexican lady ask me what I was making.
I told her Salsa Verde and she ask how I made it. As I explained each step she would shake her head up and down like
she was agreeing with me. When I got thru she ask if I would write it down for her. I did and when I go in there now
she tells me her family only wants my salsa verde. Pretty kewl.
My Mexican grocery Lady always nods her head up and down no matter what I say. :-\ Fortunately they have pictures on the menu.
I know some spanish and tried talking to her but she speaks pretty good english so I quit.
About two weeks ago she ask me my name and I told her. She said she will call the salsa verde Sonny's Salsa Verde.
she said before that she was calling it Coustomer's Salsa Verde.
I got my jar all made and now it rests quietly just waiting for tomorrow. I was thinking chicken legs and drumsticks. Marinated and done in the oven. Thoughts.
My thoughts are the marinade is a little watery. what I am gonna do is after marinading I am gonna strain the marinade and use the spices like a wet rub unless I can think of a seasoning that compliments the mojo.
Q, look at this
http://www.foodnetwork.com/recipes/guy-fieri/cuban-pork-chops-with-mojo-recipe/index.html
Would you keep it in the fridge and how long should this stuff keep. I guess you have to use fairly soon so as not to ferment.
That sounds real good!
He marinades in the juice first and later add the spices
I'm actually thinking I should do some chops tomorrow with this stuff and after marinading lay some of the chuncky bits on while cooking. Maybe a little orange honey reduction glaze for basting.
Do you have a marinade tumbler?
OK I hate to be the one to cry FOUL and blow the whistle. BUT After using the marinade as a marinade it will be CONTAMINATED with bacteria from the meat that you marinaded. I would not suggest using it as a sauce or anything else. If you wish to use it as a reduction or glaze of whatever I suggest making extra and dividing the batch. Some for marinade and some for Other uses.
Oh most definitely. This made enough for probably 3 marinades. Thanks ten.5 I would never think of using the contaminated brine.
Did the hall monitor catch us? ;D ;D
I too know not to use contam marinade as a "dippin sauce" but it can be use prior to cooking your product.
Quote from: classicrockgriller on December 05, 2009, 07:45:49 PM
Did the hall monitor catch us? ;D ;D
I too know not to use contam marinade as a "dippin sauce" but it can be use prior to cooking your product.
Yes and your name has been noted and you will be sent to detention since the Principal is wondering the halls as well!!!
I know most of us know not to reuse a marinade but a little reminder never hurts and it might help someone that might have been confused.
I totally understand am on your side, we want no one hurt!
Quote from: Tenpoint5 on December 05, 2009, 07:50:51 PM
Quote from: classicrockgriller on December 05, 2009, 07:45:49 PM
Did the hall monitor catch us? ;D ;D
I too know not to use contam marinade as a "dippin sauce" but it can be use prior to cooking your product.
Yes and your name has been noted and you will be sent to detention since the Principal is wondering the halls as well!!!
I know most of us know not to reuse a marinade but a little reminder never hurts and it might help someone that might have been confused.
This has been a public service announcement brought to you by He who loves all, Ten.5
Q, let me know how yours turns out!
Yeah I will. At first I was thinking chicken and then I decided to go with the loin chops. I think they will glaze up nice. If that works well then I'll try the chicken.
before we got caught by the "hall monitor" i ask if you had a marinader?
I got the vac canister with the foodsaver 1050 from my dad's girl but it is not very big.
actually it is 4" deep and 6" across so I could probably get 4 loin chops in it.
take a cpl pork loins at a time and put them in that thing and some marinade.
suck it down with the vac sealer.
that injects the marinade into your pork loin chop.
I have the Revo and I cant do any chicken without it. It can fit a medium size bird.
With some Italian salad dressing as a marinade...WOW.
That sounds like a good plan. How long do you leave in the sucker. :D
Hady, this is a cuban recipe and nepas has posted earlier one you can make yourself.
You might try it.
Quote from: Quarlow on December 06, 2009, 12:33:16 AM
That sounds like a good plan. How long do you leave in the sucker. :D
watch and see how much liquids are drawn in but 15 minutes in that is like 10 hrs in a bag of marinade.
if the world was perfect, I would use you vac and let it set for hr or two and do what you are going to do to it. smoke/grill
Oh yeah I finally feel up to getting the smoker out. And we got some good weather all this week so I'll be doing some salmon too.
Quote from: classicrockgriller on December 06, 2009, 12:34:17 AM
Hady, this is a cuban recipe and nepas has posted earlier one you can make yourself.
You might try it.
I bookmarked it and I will be trying it out soon. I am not crazy about cilantro (too close to parsley to which I am allergic) but with the sour oranges, I would think that would thin out the cilantro effect
leave it out ... don't think this recipe is really about the cilantro ... make it like you like it
Look at the post to Guy's recipe.
Yeah I got regular orange juice and then it was suggested to use sour, so I went with what I had. But the next time I will try unsweetened and see how it differs.
Ok I did it. Unfortunatly I am having problems with the photobucket so I can't post my pics. Anyway, I stuck the loin chops in the vac can and sucked them for 20 mins. Then I stuck them in a ziplock with the MOJO sauce and let them sit till I was ready to BBQ. I know, I know, I should have smoked them, but I didn't get home in time to smoke. So then I took a cup of the sauce in a small pot with 1/2 cup of honey and a little splash of Demerara rum......ok I lied it was a good shot of rum and reduced it down to a thin syrup including lots of the floaty bits(onion,cilantro, oregano). But it took to long to reduce so I couldn't glaze the chops, so we just spooned some on. OMG that was an awesome chop. My nephew smelled it from next door and came over to see what his cooking mentor was up to and he had to write down the recipe.
Thanks Sonny for opening a new page in my recipe book. These will definitly be done again. In fact I still have about half of the batch left and chicken breasts are on the mind. OOOO I'm drooling just thinking about it.
Q, I'm drooling down here in Texas!
Sounds way good! Hey no one said we still couldn't use our grills.
And I think you choose the perfect time to use it. Grilled Pork Chops!
I like the reduced syrup for moping.
When you vac sucked did you put some marinade in the vac sealer?
Oh yeah I made sure the meat was covered. And it bubbled for a bit. It was way cool. I have never even seen it work before. Worked great.
If you do the chicken breast, remove the skin, take your kitchen shears and make small nicks on the shiny side of the breast and vac inject the same as the pork chops. I would grill those too with the reduced syrup. Sounds delicious.
MOJO CRIOLLA mmmmmm So saturday I made a jar. It sat over
night and then on Sunday afternoon the pork loin chops took a
bath in the vac canister with it.mmmmmmm
(http://i1011.photobucket.com/albums/af233/quarlow/Picture048-1.jpg)
And this is the outcome. I took a cup of the sauce, add 1/2 cup of honey a dash
of demerra rum and reduced it to a nice sauce to put over the chops.mmmmm
Tonight I did the same thing with boneless chicken breasts
(http://i1011.photobucket.com/albums/af233/quarlow/Picture051-1.jpg)
and the same thing with the sauce except I reduced it to a
thick glaze for basting the chicken while cooking.
(http://i1011.photobucket.com/albums/af233/quarlow/Picture053-1.jpg)
(http://i1011.photobucket.com/albums/af233/quarlow/Picture052-1.jpg)
Unfortunately again, no time to Bradley them as I have been out pounding
the pavement in search of work.
This is an awesome sauce and you should try it. I did 6 chops and 4 large
breasts with it plus the glazes. I will make this again Thanks CRG.
Dang Q, that is freakin awesome looking and what did it ( the taste ) remind you of if anything?
Awexome grub there Q
I just have to try that sauce especially since CRG told me I can leave the cilantro out
HR
I am sure you will like it. Everyone here did.
I have something to show you and it will take a minute.
Went to my local hispanic store and found these.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/101_0293.jpg)
The one on left is bitter orange w/ no spices
The one in middle is like the goya maybe a little thicker.
The right one is a sour orange again w/ no spices
Real nice CRG
Wish I had the resources for great sauces like that
Mmmm those look tasty.
Bump. With all the turkey that is going to be consumed in ten days some of you may be looking for something different to break up the turkey feast. I haven't made this since but I am going to as soon as I get over this real bad flu I have. I found this when I was trying the new search engine on the forum, it seems to work better than it ever did so try it out. This MoJo Criollo Is some awesome stuff. Here is the recipe.
Mojo Cuban garlic sauce
4 Cups Orange Juice (unsweetened or preferably seville oranges)
1/2 Cup Lime Juice
1/2 Cup Lemon Juice
3 Tbsp Salt
1 head of Garlic
8 large sprigs fresh Oregano
1 small bunch Cilantro
2 medium onions
Dump juices into a container with tight fitting top (probably you should use a glass container)
Chop onions & add to juice
Finely mince Oregano & Cilantro add to juice
Peel Garlic Cloves & run through a Garlic Press - add salt to garlic & "grind" it together, to make a paste - let this stand for 1 hour & dump into juice.
Shake it up & Let it sit overnight before using.
Of course the Goya is easier and ready to go
Thanks for recipe Q.....I like trying home made. Store bought gets pricey at times.