how do i deep pit bbq?

Question

I m talking about digging a hole and throwing the meat inside all day. I know its probably more complicated than that.

Answer 1

I know some Mexicans who cook cow's heads and goats this way. They did a hole in the ground and build a big hardwood fire in it. While the fire is burning down to a nice big bed of coals, they take the seasoned meat and wrap it in wet burlap. Be sure to wrap some bailing wire around your burlap bundle so you can pull it up out of the pit when it finished cooking! Once the bed of coals is ready, they put the burlap wrapped meat into the hole, forcing hot coals around the sides and some over the top of the meat. Then cover the hole up with soil, making sure your wires are sticking out so you can retrieve the meat later. Let it stay buried in the hole overnight, probably about 10 or 12 hours depending on size of meat, and then pull it out of the hole, peel of the burlap, and enjoy some excellent barbacoa!

Answer 2

cook it in a pit...........i worked at a bbq joint for years when i was younger. The pit was built of brick and had a vent hood. The pit had 3 large metal doors. It was aprox. 12 ft long and 5 ft wide and 4 ft tall. There was a metal grate, grill that sat about 1/3 of the way off the bottom where you put the ribs. There was a fire box on the left end of the pit where you put the wood and a gas flame blows on it. I would use mesquite. First you put bbg rub on the ribs, place facing down. (apex being the top) cook that way until they sweat, then turn over until the flap sticks up, then cover with bbq sauce, continue to cover with sauce and turn ribs until you think they're done

Answer 3

This bbq question can be answered by this guy, Steven Raichlen at his website....
http://www.bbqu.net/ or http://www.barbecuebible.com/

Or to make one like the Hawaiians do check out this site....
http://www.alohafriendsluau.com/imu.html