Technique Pit vapors Cooking a meal recalled years later

Nothing compares with the taste of food cooked slowly in the soil. This is not a technical 30-minute meal. It takes organization and effort - but the results justify the labor market. What follows is my experience the first time I've ever been involved in preparing and eating a meal steam pit-cooked. I can not wait for another opportunity to try again.

Dig a hole large enough to feed a dozen people an easy task - I do not measure, but it seemed huge, maybe 3 feet deep and someMeters wide - or larger.

We collected smooth, dense rock ranging in size from fist sized grapefruit. I have not counted, but were insufficient to cover the bottom of the hole and cover the top of the layers. We built a fire in a separate fire and heated the rocks until it glowed red. This probably lasted two hours.

During warm fire, we gathered huge piles of dry grass high [any plant will work fibrosis] - probably about 2 arm pressures for each person, and theythe mound of earth dug from the hole. These should be soaked for an hour or so before we added the steam pit.

We transfer half of the rock (with a hoe or shovel solid) in the pit cooking. Then the falling rocks with half of the soaked dried herbs. We have an old towel on the grass layer and then, our food. We covered the food with another old towel covered the top of the rest of the grass, then transfer the stones are still hot.We closed all the dishes covered with bark and all with dirt.

The pit steaming technique works only when the pit carefully sealed. If the air enters the food will burn. So we had this really safe until we meet that we are not able to see steam and smoke coming out of the pit. The general rule is to allow up to 15 minutes cooking time per pound of food in the pit. I think the kitchen has taken four or five hours that day.

If food has been cooked, we discovered the hole. There areNo words to describe the aroma of steam, such as dirt, grass and remove towel. We are strong enough for prayer instilling a sense of gratitude that the taste of foods and flavors of herbs, wood, warm earth and lost less.

It was a labor of Thanksgiving I've ever spent, but it stands out in my head as one of the best days of my life. Maybe next Thanksgiving a pit of steam will be Thanksgiving.