Growing up in Bakersfield,CA,the locals would often cook meet in a "deep pit" buried in the ground. Pig, beef, turkey, no matter what you put in there, it came out (after 18 hours of cooking) so tender you could use nothing but a plastic fork.
My grandfather taught me how to do it. Now we're going to put one in at the new house. I have an excavator to dig the hole. The options are to use a 55 gallon drum, or a large concrete pipe buried in the ground, then make a lid for it. The lid them gets covered with dirt for cooking so the heat doesn't escape.
Here's sample pics of what it will look like:
Meat wrapped in burlap sacks:
Cooking:
Finished product:
Anyone ever tried this? Have any suggestions for building the pit? I'm inclined to use a clean drum, rather than the concrete, because it is cheap.
My grandfather taught me how to do it. Now we're going to put one in at the new house. I have an excavator to dig the hole. The options are to use a 55 gallon drum, or a large concrete pipe buried in the ground, then make a lid for it. The lid them gets covered with dirt for cooking so the heat doesn't escape.
Here's sample pics of what it will look like:
Meat wrapped in burlap sacks:
Cooking:
Finished product:
Anyone ever tried this? Have any suggestions for building the pit? I'm inclined to use a clean drum, rather than the concrete, because it is cheap.