Saturday, June 14, 2008

Would you eat it? Part II: the Meat Pit

From the grubby depths of a smoking pit emerges a large, dirty, steaming pile of tin-foil. If I told you its contents were edible, would you eat them?

This is how the meat pit was born. The aforementioned bachelor friend (of DumpBerry pie fame) conceived this idea from who knows where (maybe a dare?)... he digs a hole in his backyard, throws in some coals, wraps up some meat and then throws on more coals before shoveling a dense cover of dirt on top. And then it sits- er, cooks for four plus hours.

Well folks, I'm here to tell you: I ate it. And I'll do it again. And again. And again. Because the meat that emerges from that steaming pile of tin foil is some of the juiciest, most tender, delicious meat I've come across. This week's version included ribs, chicken and brisket as well as a whole ton of zucchini. All of this meat got rubbed heavily with spices and wrapped in collard greens (sadly, a meat pit casualty as they serve to lock in moisture and protect the meat from bits of dirt that sneak their way beneath the double-wrapped tin foil), and what results is mouth-wateringly good. I highly recommend you find a nice little patch of land in your own back yard, take a shovel to it and dig in. Literally.

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