Thanks! It was a nice weekend.
Oakpit.. It took about 8 hours. I dug the hole the day before to get it ready.
Thank you Marty! We could bury a pig... but I'd make everyone help with the cooking! :-D
Hey HWSW.. I Don't TBSAP.. lol most of the time anyway. :laugh:
I know.. it wasn't that bad outside, the ground isn't even frozen.
Thanks Ken!
El Lobo, I love those plateless meals.
Thanks Phu.. I had my "Mine" close by but used the Texas koozie this time. Some of my Texas buddies were there.
Mike, no coals on top... just cover the hole and use it like an oven.
the guineas taste a bit like pheasant..not much meat on them and they can be stringy if you let them wander around the farm like I do.
They're good eating though.
Terry the meat cooked for about 8 hours. I didn't weigh it, it was a hunk of homegrown.
When you get a good bed of hot coals (6 to 8 inches deep)...place a rack on top and the meat, then cover the hole. Bury with dirt and make sure no air can get into the hole.
Air will cause flair ups... the heat from the hot coals will last for hours...
When I do whole hogs, I cook them overnight.
You DO need to use a good hardwood. My favorite is hedge.
Thanks again everyone..
Oakpit.. It took about 8 hours. I dug the hole the day before to get it ready.
Thank you Marty! We could bury a pig... but I'd make everyone help with the cooking! :-D
Hey HWSW.. I Don't TBSAP.. lol most of the time anyway. :laugh:
I know.. it wasn't that bad outside, the ground isn't even frozen.
Thanks Ken!
El Lobo, I love those plateless meals.
Thanks Phu.. I had my "Mine" close by but used the Texas koozie this time. Some of my Texas buddies were there.
Great way to do something in the ground!
I reviewed your photos again, no coals on top, just a metal reflector.
I have helped do whole hogs in the ground as well. We wrapped them in like half a mile of tin foil, covered with a layer of earth then more coals.
P.S. What does a Guinea hen taste like?
Mike, no coals on top... just cover the hole and use it like an oven.
the guineas taste a bit like pheasant..not much meat on them and they can be stringy if you let them wander around the farm like I do.
They're good eating though.
lol Blue! It's more fun using them for cooking than fencing. Thanks!Post hole diggers and fence pliers, only you would have them in your kitchen drawer:wink:, Fine looking eats there:thumb:
Captain PJ, they were at my grocery store. I just had to give them a try.Looks great! Might have to try that this summer! Where did you find the bananna leaves?
{Midnight ☼ Smoke};1571585 said:Cool, how many hours is several? How much did the Pork weigh?
I know this underground method works but I do not understand how. Once you cover the pit, how can the fire breath and not go out cold long before the meat cooks to temp.
Terry the meat cooked for about 8 hours. I didn't weigh it, it was a hunk of homegrown.
When you get a good bed of hot coals (6 to 8 inches deep)...place a rack on top and the meat, then cover the hole. Bury with dirt and make sure no air can get into the hole.
Air will cause flair ups... the heat from the hot coals will last for hours...
When I do whole hogs, I cook them overnight.
You DO need to use a good hardwood. My favorite is hedge.
Thanks again everyone..