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<blockquote data-quote="Tymurrey" data-source="post: 445786" data-attributes="member: 859">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.</blockquote>

[QUOTE="Tymurrey, post: 445786, member: 859"] 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. [/QUOTE]

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