dekui..reikes isbandyt..:) "LB" <linasbal@ekoi.lt> wrote in message news:nqu6d0$u6m$1@trimpas.omnitel.net... > t's one of the oldest methods of cooking. Dig a hole in the ground, fill > it with fire, add a large animal, cover, and cook. Most people recognize > it as the Hawaiian Luau or more accurately Kalua Pig. While lots of people > do this in many different ways there are a few basic steps you can take to > make it turn out right. You can use this cooking method for large hogs, > whole lamb, a side of beef, or virtually anything else you have that just > isn't going to fit anywhere else. > > Digging the Pit: The size of the hole in the ground you need is determined > by what you are going to cook. The pit needs to be about one foot larger > in every direction. If you have a pig that is four by two feet roughly in > size then you need a hole six by four feet. The hole should be about three > feet deep. The size of the hole is going to determine the size of the fire > and how much of everything else you are going to need, so you need the > hole first. > > Lining the Pit: Most pits are lined with stones or bricks. > > This is done to even out and hold in the heat. Large stones, about the > size of your head are perfect. One rule, though, is to avoid stones that > have been in saltwater (like the ocean) in geologic time (say the past few > million years). These stones have a tendency to crack, break, and > sometimes downright explode. If you plan on doing this a lot lining the > pit with bricks is a good idea. > > Building the Fire: You are going to need a lot of hot coals to do your pit > cooking. Traditionally you would fill the pit with logs and burn them down > to coals. This process can take the better part of a day. Some people > choose charcoal but you are going to need a lot and since the fire isn't > going to producemuch smoke to flavor the meat you can go with the cheapest > solution. What you are going to aim for is about a foot deep of burning > hot coals before you start the actual cooking. > > Wrapping the Meat: Whatever it is you choose to cook needs to first be > flavored and then wrapped. Some people will say that if you are doing a > large animal you should place hot rocks in the body cavity. It's up to > you, but I haven't found it necessary. What you do need is a secure > package to put in the fire. This means tying up the meat firmly. Some > people use chicken wire to wrap it together. This makes a good tight > package. In the old days, an important part of this wrapping was banana > leaves (or other large leaves). This provided protection from the fire and > moisture to the meat. These days' burlap bags are used to make a damp > surface and aluminum foil is used to separate the meat from the coals. You > use what you can get. > > The basic wrapping instructions are to take the seasoned and prepared > meat. Wrap tightly in many layers of foil and then wrap that in lots of > wet burlap. Finally, you want to wrap that in a heavy wire frame. This > holds the whole thing together and gives you something to hold on to. Once > you have it wrapped tightly you are ready for the fire. One tip, if you > are doing a whole hog you need the mouth propped open to let heat through. > This is why the apple was put in the pig's mouth. > > Loading the Pit: With the help of several strong people and possibly a few > 2 x 4's you can now lower the meat into the pit. As soon as the meat is in > the pit you need to cover it up. This keeps the burlap from burning by > starving the fire of oxygen. The coals will remain hot for days, but you > won't have an actual fire anymore. This can be done by covering the pit in > dirt but then you'll have to dig it all out later. You can use a large > sheet of metal, but what you need to do is cut off the air from getting > into the pit. Otherwise, the burlap and then the meat will burn. By > covering the pit you maintain a constant temperature that is perfect for > cooking. > > Cooking Time: This is going to take a while. If you have a very large hog > with loads of vegetables (yes you can add these into the pit to using the > same method) you could be looking at the better part of two days. > Generally, though, the cooking time is going to be around 12 hours. The > size of the pit dictated the size of the fire and therefore, the amount of > heat in the pit. This controls the cooking time. If you built the right > size fire you should have about the same amount of time, no matter how > much meat you have in the pit. Traditionally the meat goes in the fire at > night for eating the next day. Since the meat is tightly wrapped it won't > dry out and can tolerate a little overcooking so you have a large window > to work with. > > > > ar padëjo? > > > > > > "Ram" <oo@oo.com> wrote in message > news:nqu1nt$q8m$1@trimpas.omnitel.net... >> Gipsas wrote: >> >>> From: "Gipsas" <gipsas17@yahoo.com> >>> Subject: Gal kam teko mesa kepti duobej? >>> Date: Fri, 9 Sep 2016 11:00:09 +0300 >>> Message-ID: <nqtq69$lm5$1@trimpas.omnitel.net> >>> Lines: 24 >>> >>> Na, teko girdeti viena prieteli kalbant, kaip ji kazkas ypatingu budu >>> iskeptu eriuku vaisino.. >>> >>> tipo iskasama duobe, isgrindziama akmenimis, ten uzkuriamas lauzas ir >>> ilgai kurenama (kaip supratau kokia puse dienos), >>> ikaitus akmenims, zarijos isgriebamos, sumetama mesa folijoje, >>> bulves, morkos puode... uzdedama sakelemis, uzdedama paklode ir >> gal kiek paprastesnis variantas ,bet þuvá ,bulves molyje þarijose >> vaikystëje-jaunystëje kepdavome.Veþdavo:) >> >> >>> uzpilama vel zememis.. >>> ir kad neatvestu, ant virsau vel lauzas kurenamas. tipo po kokiu >>> triju valandu atkasama ir valgoma.. >>> >>> Neteko niekam susidurti ir realiai matyti proceso? O gal kas koki >>> linka apie tai inete turite? Butu idomu detaliau apie visa procesa ir >>> suzinot ar verta pabandyt..:) >>> >>> >>> --- >>> Ðis elektroninis laiðkas patikrintas dël virusø Avast >>> antivirusinës programinës árangos. https://www.avast.com/antivirus >> >> >> >> -- >> > > --- Šis elektroninis laiškas patikrintas dėl virusų Avast antivirusinės programinės įrangos. https://www.avast.com/antivirus