Pit Cooking

[larryours]

Dig a pit at least 3 feet deep, get a good hardwood fire going, add enough wood to get a good bed of hot coal.

Prepare your meat ( beef,pig,deer, bear) ect.

I mostly add my seasoning, except for salt. the salt will tend to dry out the meat. Wrap a ham, tenderloin, in heavy duty aluninum foil,

After good bed of hot coals place a sheet of tin over coals, then add some green leaves onto the tin(I prefer maple) then lay you meat onto the leaves, cover with another layer of leaves over foil,
then fill with dirt, let cook under ground for 8 hours, dig up and enjoy. I like to wrap a few onions in foil, some corn on cob, an a few potatoes, put these on top of the leaves covering the meat add another layer of leaves then cover with soil.

After slow cooking under ground for 8 hours, the meat will melt in your mouth.

I like to start a fire and get a good bed of coals( Mostly two hours)
before puting in meat & vegetables,I like to start the fire like at 9 a.m. put meat in at 11 a.m. & be ready to eat at 7 p.m.

I thought this would be good to pass on with Memorial Day and then 4th of July comming up. Makes for a Great meal!