Pit Cooking

Pit cooking is on of the oldest methods of cooking just like grilling or barbeque. It is done by digging a hole in the ground, lining the hole with bricks, filling it with charcoal, and cooking the meat, usually a large animal, in the pit for hours. The end-product is a well-cooked flavorful meat that can be shared with guests in a big occasion. While there are many methods of doing it, some people know it as Hawaiian Luau. The meat involved is usually a large pig, a whole lamb or a side of a beef.

When digging the hole, it is important to consider the size of the meat to be cooked. Measure the meat then with that measure add an extra 1×1 feet so that the heat can freely circulate around the hole to cook the meat well. The size of the pit also determines the amount of the charcoal to be used. After digging the hole, you can line it with clay bricks. The purpose of which is to hold the heat in the pit. Once you’ve build your fire, prepare the meat by seasoning it with your desired rub. Cover the meat with aluminum foil or banana leaves to prevent the coal from touching the meat and to retain moisture. If it’s a large hog it usually takes 12 hours to cook. If its a smaller animal then it would take 6-8 hours.

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