| Author |
Message |
    
Butler1850
bear cub
Username: Butler1850
Post Number: 1
Registered: 6-2005
| | Posted on Tuesday, June 21, 2005 - 6:04 pm: |     |
So, I'm heading camping next weekend, and on this annual trip, there is always a game of "one upmanship" that needs to take place.
I want to make a ground oven, similar in nature to those we've all read Ayla making.
My thought is to slow cook some pork ribs, and a pork shoulder. They will be finished (if needed, for BBQ Sauce application in the case of the ribs) on a grate over the fire.
Anyone have an FAQ? How many rocks, heat how long, what's best found in the woods of the Vermont mountains to wrap my goods in to cook? (I'm ok with some modern materials such as a dutch oven, and/or tinfoil)
Help quick! I'm heading off on the 24th, and need to have my act together.
-Butler |
Annie
storyteller
Username: Annie
Post Number: 1438
Registered: 5-2003
| | Posted on Tuesday, June 21, 2005 - 10:26 pm: | |
Welcome to the board, Butler! 
Our experts are mostly off on vacation, or otherwise occupied right now, but I hope one of them will drop by in time to help you out. 
Chess is the purest form of debate, unadulterated by a topic. |
Scott
flint knapper
Username: Scott
Post Number: 987
Registered: 5-2003
| | Posted on Wednesday, June 22, 2005 - 5:44 am: | |
Welcome Butler.
While I am no where near and expert, I have done this many times in the past, so I will give you some ideas that have helped me.
1. Dig the hole twice as deep and broad as you think you need to. Line it with small non-porous rocks (not a necessity though)
2. Season your meat and line the bottom and top with whatever materials you want (cattails, tin foil, wet hay etc) to wrap the food in. Use lots. Pour water into the bottom of the hold before this and let it seep into the ground.
3. If you can find it, put a thin piece of shale over the top, or more rocks, not too deep, but deep enough so that the coals don't set the food on fire.
4. Build the fire (not as big as you think you need) over it and make sure it goes to coals as soon as possible.
5. Leave this from 1 to 2 hours, making sure it is hot the whole time, but not an open flame type fire.
6. Rake the coals off and enjoy.
I always find that the edges and the top get a bit burnt. A chicken, cut into pcs takes about an hour. A roast, takes about 2 hours. Be prepared for a little grit and ash in the food. It tastes great though.
I have always done this in sandy type soil. The water prevents drying out, though that happens easily. Be careful of using porous rocks if you add water to the bottom of the pit.
Good luck!
Scott
~ ~ ~ ~ ~ ~ ~ ~
Ces gens, Jondalar, ils sourient. Ils me sourient. - Ayla |
Matt
hunter
Username: Matt
Post Number: 348
Registered: 5-2003
| | Posted on Wednesday, June 22, 2005 - 12:37 pm: | |
Welcome from me as well, Butler.
I haven't hiked in Vermont much (yet!), but the Green Mountains certainly are beautiful. Enjoy your trip!
"Chess holds its master in its own bonds, shackling the mind and brain so that the inner freedom of the very strongest must suffer"
- Albert Einstein |
Butler1850
bear cub
Username: Butler1850
Post Number: 2
Registered: 6-2005
| | Posted on Wednesday, June 22, 2005 - 3:15 pm: | |
Thanks all, I've been lurking around here for a bit, but finally had a question to ask, prompting the registration.
I've also opened a discussion on the AuelBoard, and it seems like all sources are coming to the same conclusion. Just do it! 
Scott, I like the "fire on top" idea, but I was thinking more of lighting the fire in the pit, after lining it with rocks, letting it get "dang hot", then lining with wet hay, food, more hay, and covering with dirt. Then let the residual heat do the cooking. It's going to be Ribs and a Pork Shoulder, so longer is better.
The ribs are going into foil, the shoulder into a dutch oven.
I'll let folks know how it goes!
-Butler |
Butler1850
bear cub
Username: Butler1850
Post Number: 3
Registered: 6-2005
| | Posted on Wednesday, June 22, 2005 - 3:34 pm: | |
I found a site that pretty much lays it out in pictures btw...
http://www.primitiveways.com/Imu1.html
This is my plan, with obvious substitutions, as banana doesn't grow in VT. |
|
Living like Ayla