Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

​Pulled Pork cooked underground

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    ​Pulled Pork cooked underground



    I am not sure if any of you read my post yesterday about digging a Kalua pit on which we cooked a 50” pizza, but this is the real reason for digging the hole in the ground and setting fire to it. Following advice from the experts (Huskee and Keith), We dug out a hole about 4 foot wide, 7 foot long and 3 feet deep, lined it with rocks and build a big fire.



    I bought 2 good size Butts, which I prepped with my home made rub and a spot of liquid smoke. Before wrapping them in banana leaves and chicken wire, I put a temperature probe into each one. The probes were connected to a thermometer above the ground, which meant that I could check the temperature without digging up the pork.

    Unfortunately I was not able to marinate the butts. Despite ordering 2 pork butts, the farmer accidentally sent me 30lbs of rib and loin, (which I did not want to slow cook overnight). An emergency phone call later saw the butts delivered, but they arrived too late for the proper treatment.

    The pork went into the pit about midnight, and the pit was covered over and left for the night. As the beers went down, the pork temperature went up and all looked to be well. However, come 10am the next morning, checking the thermometer it became apparent that the temperature had peaked at about 180. The plan had been to reach 205 by this time, and then leave the pork in a fauxbro to rest until lunch. What we ended up doing was uncovering half the pit, and adding a few more logs which got the pork up to temp an hour or so later.

    I think the problem was caused by 2 things. (1) we burned silver birch logs which burn quite quickly. There was loads of yew available which would have made a much better slow burn. (2) we did not cover or seal the pit properly. As I had made a metal door that conducts heat, we lost a lot of heat overnight by not putting a decent soil cover over the lot. In fact there were gaps where you could see the smoke coming up all night.

    Shortly before the pork was ready we sent the kids to the field next door to pick some corn. Then whilst the pork rested I finished off the crackling on the BBQ. It was a brilliant experience which taught me a lot. I hope you like the pictures.
    Last edited by London; September 4, 2014, 10:11 AM.

    #2
    Looks great to me, I really like the astronaut outfit.

    Comment


      #3
      We a bit short on astronauts this side of the pond, so borrow yours!

      Comment


        #4
        That looks like so much fun. Thanks for sharing!

        Comment


          #5
          What temperature do you think the underground pit reached and kept overnight (i read your observations above - thanks for sharing these cautions), These type of posts help newbies like me avoid mistakes. Thanks again.

          Comment


            #6
            I am looking for more forums and discussions on underground pit cooking. Any direction would be greatly appreciated.

            Comment


            • kmhfive
              kmhfive commented
              Editing a comment
              Sorry, but I’m still working on mastering the kettle and a pellet grill! It’s great that you are bumping these posts up, though. It’s a fun read and something to think about!

            #7
            That looks like a lot of fun.

            Comment


              #8
              Yes i like these pictures!

              Comment


                #9
                that is a lot of work and it is very cool

                Comment


                  #10
                  Wow that's what I call primal cooking, outstanding !!!

                  Comment

                  Announcement

                  Collapse
                  No announcement yet.
                  Working...
                  X
                  false
                  0
                  Guest
                  500
                  ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                  false
                  false
                  {"count":0,"link":"/forum/announcements/","debug":""}
                  Yes
                  Rubs Promo

                  Spotlight

                  These are not ads or paid placements. These are some of our favorite tools and toys.

                  These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                  Use Our Links To Help Keep Us Alive

                  A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                  Bring The Heat With Broil King Signet’s Dual Tube Burners

                  3 burner gas grill

                  The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

                  Click here to read ourcompletereview


                  Finally, A Great Portable Pellet Smoker

                  Green Mountain Grills Trek smoker

                  Green Mountain Grills Trek smoker

                  Green Mountain’s portable Trek Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Trek from your smart phone or laptop.

                  Click here to read our detailed review and to order


                  Fireboard: The Ultimate Top Of The Line BBQ Thermometer

                  Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

                  With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
                  Click here to read our detailedreview


                  Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


                  This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

                  Click here to read our detailed review


                  Groundbreaking Hybrid Thermometer!

                  Thermapen One Instant Read Thermometer

                  The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

                  Click here to read our comprehensive Platinum Medal review


                  Our Favorite Backyard Smoker

                  The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
                  Click here for our review of this superb smoker


                  Grilla Pellet Smoker proves good things come in small packages

                  We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                  Click here for our review on this unique smoker