| Cooking Under Ground |
Cooking under
ground is a great
way to cook large,
bulky things like
whole pigs, goats,
sheep, etc. You
can also cook a
tasty brisket or
tenderloin without
the use of a
smoke pit. It's not
as hard as it may
seem.
ground is a great
way to cook large,
bulky things like
whole pigs, goats,
sheep, etc. You
can also cook a
tasty brisket or
tenderloin without
the use of a
smoke pit. It's not
as hard as it may
seem.
1. Start by digging a hole that is at
least one foot longer, one foot
wider, and one to two feet deeper
than what you are going to cook.
least one foot longer, one foot
wider, and one to two feet deeper
than what you are going to cook.
2. Line the bottom of the hole with hot
coals about four inches deep.
coals about four inches deep.
3. Place whatever you are going to
cook on top of the coals. This
picture is a pork tenderloin with
vegetables in a foil pan. You can
either wrap a whole animal in foil,
or use a foil pan for smaller stuff. It
is a good idea to place something
like agave leaves or banana leaves
over the top of the foil or pan. This
will prevent the fire that will be on
top of the hole from burning
through the foil.
cook on top of the coals. This
picture is a pork tenderloin with
vegetables in a foil pan. You can
either wrap a whole animal in foil,
or use a foil pan for smaller stuff. It
is a good idea to place something
like agave leaves or banana leaves
over the top of the foil or pan. This
will prevent the fire that will be on
top of the hole from burning
through the foil.
4. Place a piece of tin over the hole. Make sure it
is big enough to cover the hole completely.
Shovel a mound of dirt around the edges to seal
it up.
is big enough to cover the hole completely.
Shovel a mound of dirt around the edges to seal
it up.
5. Place a couple burning logs on the tin. Don't make too
big of a fire on top or you run the risk of burning through
the top of your foil. It is also an option to put a few inches
of dirt over the tin before placing the logs. Cook as long
as you would in a conventional oven or smoke pit.
big of a fire on top or you run the risk of burning through
the top of your foil. It is also an option to put a few inches
of dirt over the tin before placing the logs. Cook as long
as you would in a conventional oven or smoke pit.