undergroung cooking..

[whyz]

underground cooking..

Hey anyone want to experiment.Although it's time consuming but well worth it.(IMO).Thats why when I do it I go BIG..
Lets start small. A whole Chicken times 2.. (1 1/2 hrs. to cook)
Ya need wood,chicken wire,Burlap bag times 2(soak overnite)
and Cabbage times 3 or 4 heads.Ya need some rocks...
(preferrably with lots of small holes around it)
Solid river rock wont work,,it has to have holes so it wont like kinda explode due to the moisture in it.It breaks apart and it doesn't hold the heat as well.Dig a hole somewhere in your front yard;)(kidding) Away from the front yard.2 by 2 by 2 deep..
Fill the hole(heaping) with wood and burn it and keep burning wood and lay the rocks on top of the wood(the object is to get these rocks as hot as you can (when ya see red in these rocks there HOT enough to cook the chicken).let the fire burn down to about half way in the hole with the rocks on top.(2 layers Rocks)
Prepare your chicken wire.Lay it flat while placing a layer of cabbage on it about 3 inches thick..Place your chicken on it and wrap it with the wire and the cabbage so the cabbage will cover the chicken. The reason for the cabbage is it's a protective layer and it holds alot of water to keep the chicken moist when done.
Place the wrapped chicken on the hot rocks and then place the wet burlap over the hole.(Burlaps to screen out dirt).cross ways.
Cover it with dirt completely.If there's smoke coming out anywhere that means there's air in there..cover the smoke with more dirt..(where there's air there's fire.)Ya dont want that..Your actually steam cooking under ground.)
After an 1 1/2 hrs.
Uncover it and take it out,,, The meat will just melt off the bone.
There's is no dryness anywhere in whatever ya cook.
You can even throw some corn and potatoes wrapped in foil in there too and it wont burn.
I cooked a 100 lb. pig that took eight hours..a hind 1/4 for 3 hours.A roast for 1 1/2 hrs. It depends on how hot ya get those Rocks.Thats why i said to start small...When ya uncover anything that you cook this way the meat will be juicy and just melt in your mouth.You could just shake the wire and the meat will just fall off the bone.
Im hungry now
See Ya.
History Lesson for the Day> This is how the Pilgrims use to cook their bread way back when (so i've been told):think

 

[Rod]

Sounds tasty... and time consuming!

 

[BunduBasher]

Hey, some pigs (sheep) too, just won't fit in an oven, so you gotta make the oven bigger, so you dig a bigger hole.

Makes perfect sense to me, gotta try this at the next spodefest. :cool:

Pity you are in Oregon, we could have used your culinary skills at the Amarillo fest. March 8/9/10 http://www.dirtrider.net/forums3/showthread.php?s=&postid=264493#post264493

 

[Michelle]

If you come to New Zealand, try a hangi. Or an umu in the Pacific Islands - food cooked underground.
One thing to make sure of though, is that the food is defrosted. A couple of kids who lived near my parents decided to cook a hangi as their parents had gone down the road for a while. The kids grabbed a frozen chicken, went under the house, lit the fire & the rest is history. Really the kids were too young to be left alone, but I think the parents had just gone out for a few minutes to check on the local school (they were the caretakers).
No one was injured thankfully, but I bet the kids were put off hangis for a while lol.

When my sister/brother-in-law does a hangi (not often), they parcel up individual meals, with beef, chicken or pork. My sister's first introduction to a hangi (at her mother-in-law's tangi/funeral) was her having to cook the food as the guys couldn't get the hangi lit properly, so everything was done in pans in the end.

Hangi & umu food is not common here, more for special occasions and tourists. There is a difference in the way it's cooked, but I'm not sure of what.

 

[Neil Wig]

I can just picture the looks you'd get at a spodefest. Digging this big hole, get a smokin fire going, then put something the size of a pig...wrapped in burlap...into the hole....and backfill. I'm thinkin you'd have some of them police types there, takin a look at what your burrying...:eek:

 

[whyz]

Same One

Thats funny bout the cops....
I always make a hind 1/4 and and a turkey or a ham with veggies..wrapped with the meat....

I do this at least once a month in the summer time..

See Ya..

 

[nephron]

If you come to New Zealand, try a hangi. Or an umu in the Pacific Islands - food cooked underground.

Cool topic. I'd picked oranges in Narrandera, NSW Australia in 1990--a bud, 60 acres orange trees and 7 weeks later, we had a big going away thing in one of the local's backyard. We spotlighted and shot a Roo and cooked his leg in orange marmalaide and french onion soup in a cast iron ground stove, just like what you're talking about here. The women came out and were baking cakes and pies in these things. It was amazing. I don't remember much of it, but nonetheless, they told me I had a good time..;)

 

[nick414]

Hey nephron, let's do it at a nascar race... I mean parade. Loved your post on the "mitochondrial..." Priceless. Had my office cracking up for a while. We've done pigs this way in the dez, but I think it's a bad idea for this weekend at glamis... They'll definitely wonder what you are burying! Sad... Pray for Danielle.