HDRider
Well-known member
We need to have a big CT rendezvous and you can show us how it's done.Red Bull Breeder":1zljt588 said:I have done it. Take a while and a lot of wood.
I have always wanted to do that.
We need to have a big CT rendezvous and you can show us how it's done.Red Bull Breeder":1zljt588 said:I have done it. Take a while and a lot of wood.
101":39snpg0q said:I've cooked up to 600 # of beef in a pit if that would help ya, Always in roasts 10 -14#, never with a bone in, don't think I would do that with the way we do it, let know if you want info. Good luck 101
I think you are right.M-5":3l3c855r said:I personally don't think it will be very good . In order to make it worth eating nothing will need to be cooked past med rare. You can not achieve that on a whole qtr. IMO. Its not like a whole hog that has the fat to keep it all moist as the thicker parts reach desired temp. I may be completely off base because ive never done it but my simple mind cant wrap around how you accomplish making it palatable.
M-5":10xgscpw said:I personally don't think it will be very good . In order to make it worth eating nothing will need to be cooked past med rare. You can not achieve that on a whole qtr. IMO. Its not like a whole hog that has the fat to keep it all moist as the thicker parts reach desired temp. I may be completely off base because ive never done it but my simple mind cant wrap around how you accomplish making it palatable.
101":1zzipht5 said:Bigfoot, yes we make boneless roasts on ours, we do a marinade, mostly salt, pepper, garlic salt, liquid smoke, let rest at least 3 days, is a marinade we come up with can help if wanted, backhoe a pit at least 6" deep, long enough so that you can set roasts in without touching each other, we burn enough good hardwood to fill pit 1/2 full of red coals, cover with damp sand about 2-3 inches, roasts double rapped in heavy foil with own marinade sealed as tight as you can, then rapped in soaked burlap and tied, set on sand in pit, cover pit with tin, then cover tin with damp sand to seal, all you are doing is making a big oven, If you do it like I said your pit will settle down at about 220 degrees about an hour after sealing and will run down to about 200-210 at the 11 hours, this will be the total of your cooking time, this will make roasts 8-10 # well done and your big roasts in the center 140 degrees which most folks like best, good roast will be very tender and very juicy, If you want more I will help sure help ya. Good luck 101
I've worked with a couple of permanent pits that always gave amazing results. We would sink a 48" concrete weir in the ground to where the lip was just above ground level. Burn a bunch(I mean a bunch!) of oak down in the bottom to coals and then lower a rack onto bolts drilled into the concrete above the coals. Wrap the meat in foil and then again in moist newspaper or burlap and wire it up tight and put it on the rack. Cover the pit with a metal lid and shovel moist soil over that lid. If you see any smoke at all keep shoveling. You want it sealed tight or the fire stays lit and burns up the meat. Let it sit overnight or longer depending on how much meat you put in and open it back up and enjoy.101":3sgmdxkm said:Bigfoot, yes we make boneless roasts on ours, we do a marinade, mostly salt, pepper, garlic salt, liquid smoke, let rest at least 3 days, is a marinade we come up with can help if wanted, backhoe a pit at least 6" deep, long enough so that you can set roasts in without touching each other, we burn enough good hardwood to fill pit 1/2 full of red coals, cover with damp sand about 2-3 inches, roasts double rapped in heavy foil with own marinade sealed as tight as you can, then rapped in soaked burlap and tied, set on sand in pit, cover pit with tin, then cover tin with damp sand to seal, all you are doing is making a big oven, If you do it like I said your pit will settle down at about 220 degrees about an hour after sealing and will run down to about 200-210 at the 11 hours, this will be the total of your cooking time, this will make roasts 8-10 # well done and your big roasts in the center 140 degrees which most folks like best, good roast will be very tender and very juicy, If you want more I will help sure help ya. Good luck 101
Saw that exact method used. Watching on tv and it was an annual fundraiser at some small town in the Texas Panhandle. Looked out of this world but took a lot of work.cow pollinater":10pmq2qq said:I've worked with a couple of permanent pits that always gave amazing results. We would sink a 48" concrete weir in the ground to where the lip was just above ground level. Burn a bunch(I mean a bunch!) of oak down in the bottom to coals and then lower a rack onto bolts drilled into the concrete above the coals. Wrap the meat in foil and then again in moist newspaper or burlap and wire it up tight and put it on the rack. Cover the pit with a metal lid and shovel moist soil over that lid. If you see any smoke at all keep shoveling. You want it sealed tight or the fire stays lit and burns up the meat. Let it sit overnight or longer depending on how much meat you put in and open it back up and enjoy.101":10pmq2qq said:Bigfoot, yes we make boneless roasts on ours, we do a marinade, mostly salt, pepper, garlic salt, liquid smoke, let rest at least 3 days, is a marinade we come up with can help if wanted, backhoe a pit at least 6" deep, long enough so that you can set roasts in without touching each other, we burn enough good hardwood to fill pit 1/2 full of red coals, cover with damp sand about 2-3 inches, roasts double rapped in heavy foil with own marinade sealed as tight as you can, then rapped in soaked burlap and tied, set on sand in pit, cover pit with tin, then cover tin with damp sand to seal, all you are doing is making a big oven, If you do it like I said your pit will settle down at about 220 degrees about an hour after sealing and will run down to about 200-210 at the 11 hours, this will be the total of your cooking time, this will make roasts 8-10 # well done and your big roasts in the center 140 degrees which most folks like best, good roast will be very tender and very juicy, If you want more I will help sure help ya. Good luck 101
I have yet to try it here in OK and am concerned about the ability of the soil here to hold heat but it was amazing in CA where we had clay.
cow pollinater":1fdnxn4a said:I've worked with a couple of permanent pits that always gave amazing results. We would sink a 48" concrete weir in the ground to where the lip was just above ground level. Burn a bunch(I mean a bunch!) of oak down in the bottom to coals and then lower a rack onto bolts drilled into the concrete above the coals. Wrap the meat in foil and then again in moist newspaper or burlap and wire it up tight and put it on the rack. Cover the pit with a metal lid and shovel moist soil over that lid. If you see any smoke at all keep shoveling. You want it sealed tight or the fire stays lit and burns up the meat. Let it sit overnight or longer depending on how much meat you put in and open it back up and enjoy.
I have yet to try it here in OK and am concerned about the ability of the soil here to hold heat but it was amazing in CA where we had clay.