Pit Cooking Meat

[Tymurrey]

Anyone buried any meat to be cooked before. From what i remember the one time i seen it done they got a real good base of hot coals and the meat was wrapped in wet burlap. I wasn't there to see the meat prep so i'm assuming it was wrapped in tinfoil as well. From what i've been reading is a lot of people put it on on rocks or metal that is on top of the coals and some go straight to the coals with wet burlap. Most cover with tin and then dirt but i don't remember that from when i seen it done. I think they just buried it.

My plan is to wrap meat in tinfoil and wet burlap. Wrap it in wire and place directly on coals. Then cover the pit with a sheet of steel and then cover that with dirt. I have a pretty good pile of split wood ready but going to get more because i don't think you can have to deep of a coal bed. Planning on doing some pork butts, deer roast, oryx roast, and maybe some pheasant. Any thoughts on if the pheasant will be to dry and if i put the meat in the pit the night before would it be ready for lunch the next day? Any tips or tricks would be appreciated. Will just seasoning and cooking the wild game keep it juicy enough or should i add some beef or pork fat in with it.

 

[NDSportsman]

My question is why? Just fricking cook it over fire, on grill or stove, why would you want to go thru all the extra work?

 

[Wall-eyes]

You are on right track we do it for big group of people, use to help Corral Sales Camper party down south of Mandan we would take small backhoe dig holes cooked hole lota meat and drank alot of beers

 

[Tymurrey]

My question is why? Just fricking cook it over fire, on grill or stove, why would you want to go thru all the extra work?

I think the work is what makes it taste better. I don't know i guess, but it seems like when i've had it before it was damn good and for some reason i just want to do it. Drink some beers and have a bonfire the night before, then the next day have a few friends over and eat some good food.

 

[Obi-Wan]

Anyone buried any meat to be cooked before. From what i remember the one time i seen it done they got a real good base of hot coals and the meat was wrapped in wet burlap. I wasn't there to see the meat prep so i'm assuming it was wrapped in tinfoil as well. From what i've been reading is a lot of people put it on on rocks or metal that is on top of the coals and some go straight to the coals with wet burlap. Most cover with tin and then dirt but i don't remember that from when i seen it done. I think they just buried it.

My plan is to wrap meat in tinfoil and wet burlap. Wrap it in wire and place directly on coals. Then cover the pit with a sheet of steel and then cover that with dirt. I have a pretty good pile of split wood ready but going to get more because i don't think you can have to deep of a coal bed. Planning on doing some pork butts, deer roast, oryx roast, and maybe some pheasant. Any thoughts on if the pheasant will be to dry and if i put the meat in the pit the night before would it be ready for lunch the next day? Any tips or tricks would be appreciated. Will just seasoning and cooking the wild game keep it juicy enough or should i add some beef or pork fat in with it.

The only time I was involved it was done if the very same way you described. We did pork roasts, a deer front shoulder, a couple ducks, potatoes, and corn on the cob. I believe we let it go for nearly 24 hrs. everything was cooked to nearly to perfection and I have to say it was the best duck I have ever eaten.

 

[Kurtr]

I havent but when i went to Hawaii they did a whole big and it was amazing.....I think I had alot of mai tai that night to

 

[Obi-Wan]

My question is why? Just fricking cook it over fire, on grill or stove, why would you want to go thru all the extra work?

The food is great and there is a lot of beer that is consumed when things are done in this fashion

 

[Jiffy]

why do you guys need a reason to drink beer?

Just drink beer….

 

[luvcatchingbass]

I've always avoided the massive work to dig a pit and besides that once you cover everything up you have zero control with what is going on.
I had built a cinder block pit that was 5ft x 7ft and 4 bricks high, with open spot in opposing corners for draft control and to put coals into the corners, at mid height ran tee posts from side to side and laid an expanded metal grate on it, scrape plywood pieces wrapped with tin foil for a lid. For my coals I took a 55gal drum cut out the top, made an access hole in the bottom, punch holes in the side to slide rebar from side to side to suspend wood chunks and as the chunks burn down you got good coals ready at all times (leaf blower to clean the bottom occasionally and to make a blast furnace ). This way I had total control if I needed and have done pigs from 50lb-97lb along with briskets, turkey's, sausage at the same time. Coals were never directly underneath anything like the pig so fat couldn't drip down and start any flare ups or fires.
But you do what you want. I know that I can take my meat off when it is fully cooked or at the doneness I want. Have heard of a couple people from my area that did the dirt pit and fed a bunch of people undercooked food, sounds like they will all remember that meal. Another thing is that if you want to cook all the different things you mentioned they all finish at different times especially when running the same temp.

 

[Obi-Wan]

why do you guys need a reason to drink beer?

Just drink beer….

its not A reason it is another reason

 

[NDSportsman]

I don't know in my mind I would think everything would get over done. I like my meat rare.....twss

 

[wslayer]

Neighbor does a semi annual hog roast in ground as you describe. We burnt a shit load of wood pallets and shit wood to get main bed of coals. Then layer of hardwood ash and rock added. Pig wrapped burlap, foil and heavy chicken wire attached to metal poles to pull out of pit . Went about 18 hrs. Very tender. Rocks were to hot to even think about grabbing from the pit 2 weeks later.

 

[SDMF]

The pheasant is going to need some help. This was my thunk for that as I sat here thunking.

Inject it w/some seasoned (or not) butter.

Slice a pineapple in half, dig a bunch of it out, fill the dug out "hull" it w/pheasant chunks and a little onion, maybe some bacon and wire it back together.

Then do the same with a coconut. Maybe just sawzall a little off the top, dump in the pheasant chunks into the coconut milk and nail or screw the top-cap back on. Maybe throw in a few onions and mushrooms.

Never heard of it being done but you'd think that'd keep it moist anyway. I'm thinking it'd come out of the coconut almost like "creamed pheasant".

Or, they'd both be really crappy, you could mock me endlessly here while drinking more beer and eating the rest of the meat instead.

If you try it then we'll all know. (grin)

 

[Tymurrey]

The undercooked part scares me. Not sure about stuff getting overdone that way as it’s all basically going to be shredded. If I was doing steaks or something like that I think it would be an issue. With the undercooked I’m hoping I can buy a thermometer with a long cable for in there. The moisture can’t really escape as it’s mostly sealed. I don’t think it will be to much work with the skidder to dig a pit and I’m working on cleaning out dead trees around the yard so wood was cut anyways.

 

[Tymurrey]

The pheasant is going to need some help. This was my thunk for that as I sat here thunking.

Inject it w/some seasoned (or not) butter.

Slice a pineapple in half, dig a bunch of it out, fill the dug out "hull" it w/pheasant chunks and a little onion, maybe some bacon and wire it back together.

Then do the same with a coconut. Maybe just sawzall a little off the top, dump in the pheasant chunks into the coconut milk and nail or screw the top-cap back on. Maybe throw in a few onions and mushrooms.

Never heard of it being done but you'd think that'd keep it moist anyway. I'm thinking it'd come out of the coconut almost like "creamed pheasant".

Or, they'd both be really crappy, you could mock me endlessly here while drinking more beer and eating the rest of the meat instead.

If you try it then we'll all know. (grin)

I was thinking about chunking the pheasant and coating it in some melted butter or maybe some chicken broth in with it. The pineapple and coconut I would have to find. I can honestly say I’ve never looked for a coconut in the store.

 

[TWN]

I've done it a handfull of times. Burned wood until we had our hole full of coals, size of the hole depends on the amount of meat you're cooking. Wrapped the meat in butcher paper then burlap, then soaked it all in water before it goes in the coals. Dig out about 2/3's of the coals, wrap a long piece of wire around each bundle so they are easy to find and then cover them with the coals. Top with dirt to hold the heat. Did 2 whole hogs one time, buffalo roasts, pork roasts as well as beef. Never had a bad result.

 

[svnmag]

When Andrew Zimmern still had "Bizarre Foods" he went to WV in fall and had whole pit roasted doe. The meat turned whitish like pork(?!) and served on a picnic table Hawaiian style. I'm still amazed at the appearance of the meat.

 

[SDMF]

I was thinking about chunking the pheasant and coating it in some melted butter or maybe some chicken broth in with it. The pineapple and coconut I would have to find. I can honestly say I’ve never looked for a coconut in the store.

Fruit section of the grocery store in any of the larger cities in ND should have both pineapple and coconuts.

The idea is pure speculation on my part. My thought was:

"How would I keep pheasant moist during a long and slow cook without putting it in a cast iron pot with cream?"

Once cooked I'd probably shred it and have a sweet and spicy type shake-on rub or sauce. Sweet chili or Jamaican Jerk is where my mind goes.

Inside the pineapple I'd have to have at least a few pieces wrapped in bacon too.