any one still do pit BBQs? I have the land with plenty of trees for firewood and access to a backhoe to dig the pit. when I used to live in Colorado, my family ,friends, and neighbors would have a pit BBQ at my grandparent's land. it was great, and since it was like a pot-luck / contribution event, costs were minimal. I was just a teen back then, so I really don't know the ins & outs of making one successful or how to cook the pig, all I remember is feeding the fire all night and drinking a lot o' beer. was thinking of trying one at the end of summer/ early fall, if I can do a trial one and get it to turn out ok. if so, I'll keep y'all posted, since it'll be open invitation. any tips very much appreciated
summer's coming
- Thread starter pbghost
- Start date
I miss pit bbq's
We used javelina/elk/bear/venison 6' deep X 3' long hole, about half a cord of mesquite and a dozen or so burlap bags.
Lite off the fire and let it burn down to pure coals (4 hours or so) (hole is now about 3' deep
a layer of insulate (in AZ we used palm fronds and then a 1/2" sheet of plywood)
wrapped all the heavily seasoned meat in wet virgin burlap bag material (4 or 5 layers deep)
All the meat then went on top of the ply and the a deep layer of palm fronds again, layer of ply and then dirt.
The top layer of dirt was maybe 12 to 18" deep
8 hours later some of the most tender meat... and all the gamey flavor would be gone too.. Only way I could ever eat "bear" meat, stuff is pretty tough..
We used javelina/elk/bear/venison 6' deep X 3' long hole, about half a cord of mesquite and a dozen or so burlap bags.
Lite off the fire and let it burn down to pure coals (4 hours or so) (hole is now about 3' deep
a layer of insulate (in AZ we used palm fronds and then a 1/2" sheet of plywood)
wrapped all the heavily seasoned meat in wet virgin burlap bag material (4 or 5 layers deep)
All the meat then went on top of the ply and the a deep layer of palm fronds again, layer of ply and then dirt.
The top layer of dirt was maybe 12 to 18" deep
8 hours later some of the most tender meat... and all the gamey flavor would be gone too.. Only way I could ever eat "bear" meat, stuff is pretty tough..
heck of a setup you got there Dan
That was a gift from my wife about 6 years ago, it's a Lyfe Tyme smoker. It's made from 20" pipe that is 1/4" thick, 7' long and weighs about 700lbs.
After the bash we will have to see about a little get together and do some briskets and chickens.
If the days fall right...I wll bring a brisket.Hey Scott, they only reason you should go to the corner is because you got to post that before me!!!
That was a gift from my wife about 6 years ago, it's a Lyfe Tyme smoker. It's made from 20" pipe that is 1/4" thick, 7' long and weighs about 700lbs.
After the bash we will have to see about a little get together and do some briskets and chickens.
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