|
Post by OLKoot on Feb 28, 2007 13:00:37 GMT 12.75
|
|
|
Post by Two Tales on Feb 28, 2007 20:56:34 GMT 12.75
when doing a "Foil Dinner" you want to use 2 layers of HEAVY DUTY foil and use a trifold down method to seal it on top and both sides, there is a specific reason for folding the foil like this..it's the steam from the veggies and meat that cook them...any meat and veg combination can be used so experment and have a blast...kids love this...Oh by the way after you have made nearly 5-7000 of these in a two week period you just might not want them ever again
|
|
|
Post by Two Tales on Feb 28, 2007 21:11:09 GMT 12.75
here's one that kinda freaks out the straights
fetch yourself a 10 pound pre-cooked ham....beg borrow or "find" a 1 pound box of salt, a 1 pound jar of yellow mustard and about ten pounds of charcoal...in a largish bowl mix the salt and mustard together...should come out like a semi thickish paste...let stand for long enough for the coals to get hot and white...dig a hole about 4 inches deeper than the ham and about eight inches bigger all around..when the coals are ready put a shove full or two into the bottom of the hole...then grab that ham and slather that salt/mustard paste all over it as thick as you can..place it in the hole just as it is the cover it up completely with coals...shovel some of the dirt on top and leter cook for about 1 to 1 1/2 hours...when every thing else is ready to eat dig it up..it'll be all black and nasty looking the salt and mustard will have formed a hard shell all around the ham...wack it with the back side of a cleaver to break it away then move it to a clean cutting board and slice to serve...a word of caution here NEVER NEVER EVER EVER TRY THIS WITH A SPIRAL CUT HAM
|
|
|
Post by geiyserq on Mar 1, 2007 4:29:25 GMT 12.75
I don't know why, but my neighbor never took to kindly to all the holes in his yard when I used to do this kinda cookin'
|
|
|
Post by Paws on Mar 1, 2007 4:38:32 GMT 12.75
;D You guys know about bean holes right? Geyser "Q" already 'splained 'bout corn holes! While you dig them holes you might want to get one ready for me. I just took the Real Age test and it turns out that I'm old enough to be The Old Koot's Daddy!
|
|
|
Post by OLKoot on Mar 1, 2007 7:55:52 GMT 12.75
|
|
|
Post by geiyserq on Mar 1, 2007 10:10:06 GMT 12.75
The variation I have heard of this is wrapping the meat in burlap prior to mudpacking it, and burring with the coals.
I'm 'sposing there's a bunch of different ways to go about sub- terra cookin'
|
|
|
Post by Two Tales on Mar 2, 2007 4:12:45 GMT 12.75
I done chickens basically the same way as the oriental "method" except that mine have been cleaned....what I do is put them in a brown paper bag then wrap it in clay and bury it to bake...several times working on an Ammish farm the ladies would do them wrapped in wet wheat straw and clay...good eating no matter which way ya wrap it
|
|