All this talk of BBQ and pits has got me thinking of a long term fantasy of cooking traditional Barbacoa the old way. I have read up on stories of long gone South Texas joints which used old school in ground pits. I have seen traditional pina ovens in Mexico and tons of burnt midden rings all over Texas. As a kid I watched the old Chuckwagon Gang use a trench to cook up hundreds of briskets for large group events. Basically they dug a trench and built a big ass bonfire. When it burned to coals they piled it with wrapped meats and put a layer of wet burlap over and covered with sheet metal. I hear that is still done on some ranches today. I freaking love me some good barbacoa but am tired of the crockpot style used today. I am just the kind of a-hole who would scrounge up some old culvert some scrap metal and some burlap and bury that in the yard if I thought I could pull it off. Though today I would have to find someone else to do the shovel work 😀. I would toss on a cabesa , some lengua and maybe some cabrito and give it a go. If it did not work out at least my dog would be a happy camper. Feel like I am still lacking in knowledge though on technique.
Has anyone on here had experience with the traditional in ground style Cooking?
Has anyone on here had experience with the traditional in ground style Cooking?
