I tried to cook a Whole Lamb in an Underground Pit
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- Опубліковано 19 жов 2024
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I tried to cook a Whole Lamb Cooked in Underground Pit
I respect the honesty of this video more than anything.
Agreed, we rarely get to see the learning process.
Dude!! I love that you posted the cook that didn't end as you had hoped. That is so awesome man. And inspiring! I've shot multiple episodes that I wasn't happy with and left them on the cutting room floor. But now, you've mad me reconsider using them! I'll go back and see what I can salvage, and I'll be giving you the on -camera thanks for the motivation!!! Yeaaah boy!!! #stayingrillout
do you really say "dude" in your everyday life????
@@Marcel_Audubon so what if he does
BBQ iT Agreed! Normalizing yourself and showing you screw up just like everyone else is really the only ay to go in my opinion as we can all associate with it...and it can make for funny clips! 👍
People love authenticity and we all know things never go right all the time. Don't be afraid of your flaws. Embrace them.
This way of cooking is , as you said , well known in the middle east... so here’re some tips for the next time... 1. Seal the pit ... we usually bury the opening with A LOT of sand .. some seal it with a mould of clay... 2. Tooo much foil... we hang the meat from the top and keep it unwrapped.. do not worry about the moist, especially if you deepened your pit a bit more.
Good luck and thanks for this vid... I appreciate failures as much as I like success
You mean so no oxygen at all will reach the fire? I think I know how this ends...
Simon, you put fire on top of metal sheet as well
Us polynesians don't use foil as well. We put the meat were cooking either directly on the river rocks, or put it on a wire rack on top of the river rocks, and then seal it. It literally turns out juicy.I love your peoples process as well to be honest. Greetings from 🇹🇴 Tonga
hello, nice work, the problem was 3 things, 1- you need real heavy charcoal add one full bag of your big block with the same amount of wood meaning double quality and quality . 2- 25% of the total liquid that you added is enough with all that vegetable which contain water already. . 3- you need to add water on the sand on the edges to seal and block the Oxygen 100 % + cover the led with clothes material and then cover the whole cover with sand 100% up to the edges of the surrounding floor . after 5 hours it will be done but you can keep it up to 12 hours for tenderness .
hope you read my humble expert opinion and try again there is no shame of experiment a new cooking techniques and fail then you try again and master it pitmaster. thanks for your videos .we always watching you.
BBQ is a continuous learning experience. Keep it up!
I’ve cooked goat underground and I learned the hard way that you cannot use cinder blocks. The best is simply lining up some bricks or river rock. But frankly if you are digging into clay that is the best. When I added cinderblocks in order to make the pit more level and “nicer” looking the pit would not hold temp and undercooked. When I went back and simply took out the cinderblocks and used some bricks and the surrounding clay / ground - all went fine.
"Morrison is offering his assistance as long as he is fed" lmao
In Middle East we do it abit different. We hang lamb in the pit don’t cover it and we get the fire and coal really hot for few hrs. The vigi goes on bottom and hanged lamb on the top the dipping of the lamb goings to vigi so no need to add beef stock just add water,
True !
How do you keep the fire going?
Post a failure? Got damn right, that's why I love channels like this! Learning curve.
When you guys lowered the pan into the pit, I felt that the world is sooo small. You guys looked just like my buddies and I when we cook this meal. We call it Mandi. Big fan of your work guys. Greetings all the way from Saudi Arabia 🇸🇦
Commendable effort, how could we ever be successful, without failure. Looking forward to the next pit video!
One of your best videos. Appreciate the honesty and not trashing the footage. Looking forward to continuing on their journey with you! You’ll nail it next time!
You never fail when you learn where you went wrong and are able to fix it and teach your viewers a thing or two 👏👏👏👏👏👏 stay with it and dont give up. Great video!!!!
Thank you for being real! Things don’t always turn out perfect but you make the best of it! I really appreciate the authentic nature and candid presentation of the outcome! Bravo!
Mate I'm so happy you posted a video that didn't go right. For this reason I truly think you've gained some love from us for this reason . Aweeome
Thanks for sharing and being honest with us. There is always a learning curve. Looking forward for next attempt with success!
Eeey Roel, lots of credits for downloading a "fail" that is what a real life pitmaster X is like! Thanks man greetzzz from quarantine 010🔥💪😉
Uploading
@@beermetal2003 👏👏👏👏
Oh man, I loved this cook. You learn so much from every experience and this was no exception.
I just recently discovered your channel and I can’t stop watching your videos. It’s also really cool to see legit grilling & bqq being done in Europe. You guys deserve a million subscribers easily. Please keep it up!!
You need a bigger fire and some rocks that will retain the heat longer.
Bigger fire yes, and it needs to burn for several hours to get the walls hot which should store retained heat in the sidewalls and a layer of large stones placed on top of the coals surrounding the tray to retain more heat sure won’t hurt cause the stones will retain the heat longer than the concrete block walls will.
He’s on the right track and it will work but things don’t always go perfect the first time unfortunately. Hope to see him try again, maybe do a hog this next time
I tried it a few years ago and did the same mistake
@@1982MCI Or you use smaller animals , like chicken or swallos or shrimps or anchovis or brasilian fireants. 🐜🐜🐜🐜🐜🐜🐜🐜🐜🐜🐜🐜🐜🐜🐜🐜🐜
Thank you for being truthful about your experience. As anyone that does a lot of outdoor cooking knows for sure is it doesn't always go as planned. Thanks for sharing. I love your videos!
In my country we do the underground pit. First you need an insulator walls ( clay, metal barrels quite famous, or clay bricks), second you need to seal it by mud at the top ( sand won’t work). The idea is, to create fire to heat the walls enough as they will be the source of heat when you seal, also you need fire above the seal to keep things heated, it doesn’t take a day to work, less than 3 hours depending what configuration u have.
Loved how nothings stops you from trying different ways to bbq ! Well done
I want to see you do this again I think this is an amazing idea. Just keep going everything is a learning curve.
Never mind we’re always learning that’s the fun of this and to see it happen to you it makes me feel better (don’t mean this in a bad way) and really good to see the puppy she is a beauty all the best take care Dave and Dee
I love this, "the meaning of having both sides success and failing" that is life.
Love the video In New Zealand we call it a hangi and use a pit and a fire and good heat-conducting rocks and cover it with wet sacks and dirt
You need more fire and river rocks, those rocks keep the heat for longer time and higher temperature, also, the MExican way to do it (the best way) is to fold the meat with maguey leafs, previously toasted in the fire.
Good job man I love the honesty with your videos. Win or lose you always have great videos.
It's okay dude. Your effort to make the oven, and to post the video dispite the result is really appreciated.
Props to you for being honest makes you much more likeable. Keep killing it, dude.
As a thermal mechanical engineer, and a decent bbq cook, I can tell you the issue was lack of insulation, causing significant heat loss through the top. It did not have to do with you lack of heat, just containing it. You can't have an exposed thin steel plate at the top, you need thick coverage, 10-15 cm of sand all around through the perimeter, without any exposed steel
I was thinking about the coals burning without oxygen too
@@andrewbarbara5737they don't need oxygen at all, that's the whole point. the method involves around suffocating the coals and finishing the entire cook with residual heat, now that means properly insulating that heat in
@@andrewbarbara5737 They keep "burning" without oxygen - they will end up as charcoal.
So great that you posted this, it may not have worked out as hoped but at least you could save the situation with the big grill. 👍
We had a older gentleman that lived near us here in Middle Georgia, USA. His name was Mr Hooks, Google Hooks BBQ Milledgeville GA. He had a shed built over a huge in-ground dugout in the ground with 8 pits inside it. He would always have at least four hogs cooking in there. I remember going there with my grandpa. It was the best pulled pork bbq around. And in the little building in front his Wife would sell bread, homemade sauces, and fresh cooked pork skins and cracklins. A lot of history and good memories.
It’s comforting knowing that even pros like you don’t have perfect cooks every time
U never fail, when U learn from "trying ". Honesty is best always!!!
I really appreciate that you uploaded this learning experience. Its easier to just not upload this but I like that you stay real and show that when it comes to BBQ you are always learning.
Here in the Pacific in Fiji we call it a "LOVO" it is pronounced in some way like "Lor-voh". A circular pit is dug about approx 1/2m down, place some wood to cover the pit and place stones on top of it preferable river stones with average diameter of around 0.2m. The stone will be heated until it turns white, if you're doing late afternoon it will some what look pinkish instead of white. This is an indication that the stones are ready, therefore you take away the big pieces of burning wood, living only very small pieces of charcoal and the hot stones. Spread evenly around the pit and put pieces of new cut up branches of coconut leaves (minus the leaves) on top of the stones to act as a rack this will stop whatever food you have having direct contact with the stones. Once that is done you can put whole pork or even lamb with some chicken and root crops for variety, place leaves to cover the food preferable new banana leaves fully spread out make sure every area is thickly covered. This will act as insulation trapping moisture from the food and also using its own moisture to roast the food. Use a large tarpaulin to cover the pit and than cover it with the dug out soil from the pit. Wait for 1hr30min to 2hrs. Whole pork fully roasted with the smoky flavour....and you're done.
Great video. Glad you tried and look forward to the next video with this pit!
Hi. I’m form Argentina. Here it’s named CURANTO. The proble was that your pit is to deep.
We make a hole in the ground. Big fire. Some big rocks on it to keep the heat. Then all the food. Lots of vegetables most of all for flavor and humidity. You cover it all and on top of it. A very big fire. In order to have more heat.
Another very cool way to cook. On Salt. Or the one we call INFIERNILLO. It’s fire at the bottom and on top.
Keep on the excellent job. You are great.
cheers!!
Can't wait to see the next pit cook and thanks to the patriots keep up the good work 👍👍👍👍👍👍👍👍
I have had more then a few epic bbq fails but I learn from them like you did and I get back to the same cook till I get it right great vid
this was a great video, thanks for what you give to us grill and bbq addicts. 👍💪🥩
Great content ! I think you didn't fail, you are just learning, as long as you do next one.
It's ok, bro. You did a good job. I enjoyed watching the video. All the best for next time !
Bro that is an awesome pit, just in time for summer! I still loved this video and look forward to the next cook in it! Keep on grillin!
Great video, I have a Wood fired brick oven and it usually takes a solid two hours of insane fire going with a lot of wood so I would recommend burning more wood for a longer time that should help the cooking process
Very proud to see an honest video..so many successes before and this is something we all do..mistake then master..
It’s great to show your failures especially for new people coming into this, for me this is very valuable.
Thank you so much for sharing this. I learnt a lot. I also know that feeling really well, I have been in a similar position cooking Turkey for 20 hungry guests only to end up crying when I unwrapped it lol.
Don’t give up! I know how it feels not to succeed, but keep trying until you get the results!
Your just showing that your human despite your godly cooking your human side showed through brother. Always a good thing to post videos like this shows us that we don't have to be down when we fail if even the pros fail. Although not as often as us keep up the great content and I can't wait for the revenge against the lamb.
When I’ve done this in the past, I dug the hole, built the fire in it, kept the fire going until I had lots of coals. Next shovel the coals out with intent to use them, so save them. Next, place the food in the pit in whatever container you want: foil, Dutch oven, burlap, leaves, etc. Next, bury the container with dirt and the coals immediately over the buried pit. Now build a fire over the pit to maintain the heat within. Yup, this will have to be tended, but isn’t that part of the joy of outdoor cooking? It’s a good idea to have some wires attached to the food container to assist with retrieving when the food is done. If your pit is shallow enough, you could have your wireless probe thermometer leads inserted and be able to plug it in and check meat temp without disturbing the pit. Just some thoughts....... fun stuff!! Thanks
Keep it up i like your all videos lot’s of love from Canada 🇨🇦
The pit area is very large - deep (approximately 50"x30"x28" - length x width x depth) for one lamb being roasted in a roasting pan, and no additional coals were added. The information was vital for my future projects, thanks for sharing. !!!
Fair play! Many UA-cam channels would NEVER show their failures! You guys really put the effort into your videos, and I love your enthusiasm!
I never tried to cook in a pit like that, and I always wondered how it could work without airflow. Could that have been the problem, that the fire went out?
Staying true and honest is key. Love the videos
In the Middle East they put stones on the bottom to retain the heat generated from the wood/coals. Then they don’t have all that space above the their food; they wrap the food to be cooked with something like burlap and then actually pile sand/earth over their food. Think luau.
Yup, that's what I thought. Big stones,,,and stuff the lamb w a few hot ones as well!
Building a fire right on top of concrete is not a good idea. It will pop with little miniature explosions leaving divots on the surface. A thick layer of lava rock on top of the concrete would be a good solution, and would also close the gap some to the top.
Correct if I'm wrong but they also added hot stones and coals on the top too?
@@26muca07 som do, yes
Real Barbacoa ovens use volcanic stones as well, here's a demonstration of it
ua-cam.com/video/6sbNidAkeNo/v-deo.html
Like a real pitmaster, way to go!
I’ve never seen this type of cooking(suffocation of burning embers). I’m a Polynesian(Tongan) & how we make our underground oven(‘umu) is that we heat rocks(volcanic, ocean or river tumbled) by placing them over a large fire till the rocks become so hot, they retain an orange glow. Then we remove any large pieces of burning wood out of the pit & with long poles, rearrange the hot stones in a flat layer above the remaining burning embers. Unlike the embers, the hot stones can retain their heat more longer than the embers without oxygen.
To prevent the burning by creating a steaming element like your pan of vegetables & water, we use the stalks of plants that have a heavy liquid content. Bananas are plentiful in the islands so we cut down the trees, using the trunks/stalks(lots), crushed against a solid object to break it down/apart, for easier spreading & layer of hot stones coverage. Then we place the food items on a wired mesh & place the mesh on top of the layer of smashed banana trunks. Then we build a framework of hardwood sticks above the food, allowing ample space for the heat & steam to circulate throughout the oven, beneath the framework. Then we’ll use the banana leaves from the banana trees that were cut down to cover up the wooden framework. The leaves act as an additional steam element as well as an insulation, providing enough coverage to prevent the steam from escaping. Then we’ll use water soaked burlap to cover the leaves, creating a first layer of weighted cover & additional insulation, keeping the moisture within with the additional water soaking material. Then we’ll use either thick wet cardboard, tarps &/or used rugs as another weighted cover to cover the entire ovens top area. Then we’ll bury the entire top coverage with dirt which is the final weighted insulation.
Depending on the amount of food put inside & how hot the rocks were depends on the time to remain covered. Your lamb would’ve been done in about 3-4hrs.
Opening, just removing layer by layer at a time. But be especially cautious scraping the dirt/sand off to the sides first, before removing the next layer. When removing the 2nd layer, do so carefully as to not drop dirt onto the next layer & the next.
Looking forward to the next one. Cheers to everyone responsible for this one and the next.
Thanks for posting such a great video. I know you were heartbroken and I would have been too but this is something I've been wanting to do for quite some time and I hope to learn from your experience. I look forward to future pit cooks as you adjust your method. Thanks again.
Love this channel. Always raising the bar. Creating his own content vs following trends
"Morrison if offering his assistance as long as he gets fed" 🤣👍
Finally! I've been waiting for this since you put the photo on your UA-cam!
In New Zealand the ground oven is called a hangi it cooks by developing steam from both the meat juices and the green leafy Vege content which is laid around the baskets of meat to insulate from direct heat. The key to success is in the heat source volcanic rocks are best but they are often substituted by railway tracks or large iron blocks or bars. There are 2 pits dug in the process one is the large fire pit the second is the food pit. The fire pit is used to heat your rocks or irons white hot these are transferred to the cooking pit once the fire burns down. They retain there heat for many ours and don’t require oxygen to burn like coals. As you perfect the technique placing small rocks or irons directly on your proteins assist with caramelising and crisping up your meats, but essentially it is steam that does the bulk of the cooking. Look up Māori hangi for more info hope this is useful I like your channel and regularly watch your content awesome.👍👍
Great video even if the end result didn't match the expectations. You are really inspiring! :) Thanks!
Ich finde es super das man auch sowas Mal hochlädt. Ich habe auch schon so einiges auf Familienfeiern vermasselt 🙈👍
it is ok to fail, not trying is what sucks! great video!
I love your farm and your show and your cameraman is cool too. 😎💪😎
When I was backpacking through West Africa (about 9 countreis) the main food was lamb and goat grilled on chain length fence over a fire in a large metal trash can on the side of the street. He would cut some off and put it in wax paper. That was lunch and dinner. Usually goat, but every once in a while you'd be surprised with lamb.
My family in Old Mexico would line the hole in the ground with bricks. The earthen brick lined oven large enough for a large stock pot, the Calve for Barbacoa or Goat for Birria was fabricated and a prepared Braising liquid was added, and covered. Wood embers were light and the pot was lowered on to the embers, the cooking chamber was covered with palm leaves that would then be covered with earth. Breathing holes were made for the embers and allowed for the aromatic aromas to be monitored. The pit Master would know it was ready according to the aromas emanating from the breathing holes. Good try!
Keep up the awesome cooks mate. This one didn't work out but like you said, you learned a heap from it. I've never cooked in a hole in the ground either so looking forward to the video where you nail it!
Hey Roel, stoer om niet alleen de successen te laten zien. Succes met een volgende ronde. Gaat je lukken!!!!!
the pit has tons of potential. can't wait to see more of it. think lūʻau and hangi. stay positive!
When cooking underground like that, we don’t covered it with foil. Also when you fire up the wood add rocks. To the fire. Rocks heat longer then coal. That’s how we cook it underground here in the pacific islands
Thr rocks are everything! Well said
Hey man, I live in Saudi Arabia and we cook in underground pits all the time. Even the most experienced fail from time to time.
A pro tip, you have to build a huge fire the first time you cook on it to heat up the ground too.
If I may request that you put some science into this and put a temp prob to map the heat chart. This will allow us to replicate the results in regular smokers.
Keep up the good work
Hey bro , I'm from meddle east. Iraq ,
This is one of our ways of bbq.
U did a good job but u need things to adjust, first use the fireplace stone in pit building, and the other thing is don't use the tin paper , leave the lamp just like u made it without covering it and don't forget the salt and some seasoning , for 4 to 6 hours in the pit after making a good fire , and cover the pit over the steel edge with wet cloths then cover the edges with mud then above all it put the sand .. i hope i was helpful for you , god bless you .
Awesome! One of my favorite vids. Looking forward to seeing how the next pit cook goes.
Yup! That’s life - learning! Big respect,
and waiting for next hole cooking! :)
All the bests!
Vallen, opstaan en vooral doorgaan. Een "fail" maar toch een wijze les 💪🏻 En Nice dat je het toch ook laat zien Roel 👍🏻
Well done for not cooking it on the gas grill and pretending to get it out the pit. Your honesty is appreciated
It takes a real man to own his mistakes/failures and even post them online. Props for that!
I've done (in smaller scale) the same idea but what we did is we buried the meat in the sand and made fire above the meat. And as I understood it, the main part in this is that the meat is stolen! Preferably a neighbouts lamb.
I got a lot more out of this video than the "picanyah. ketchup mayonnaise" videos that come out perfect every time.
You are doing great! Keep up the good work.
Roel:
Zoals we hier in de VS zeggen; Kak gebeurt! Wat de meeste indruk op me maakt, is dat je de video hebt gepost. Het bewijst verder dat je een man van je woord bent, betrouwbaar en nederig. Dit is waarom we je allemaal komen zien koken!
Overigens: het pakket met rubs en sauzen ligt momenteel bij de Nederlandse Douane en wordt binnenkort vrijgegeven.
-Doc
You have to retain heat by adding rocks or metal beams... when those are blistering hot, add your lamb and such.. close the gap and wait👍
A friend and I done a Hāngi, a traditional New Zealand Māori method of cooking food. We used engine crank shafts. worked sweet az
Yeah, pretty sure the fire died because there was no oxygen. In that environment, you really need some hot rocks or something.
You are still my favorite pit master much respect brother
Hi, I like your videos and would like to help. I think there is too much air in your oven. I think it should be less deep. So when the heat rises to the top it would not be too far away from the food. Also the heat would be more concentrated. Hope this helps. Keep up the good videos. 👍🏻
Appreciated that you posted the video even though you failed. Like Aaron Franklin said - You won't learn how to make good barbecue unless you make bad barbecue (paraphrased...). Look forward to the next pit cooking video.
I respect your honesty. Looking forward to the next effort. Cheers
Kinda reminds me to my Weber Smokey Mountain. When i add cold water and the meat the temps drop drastically, learned that i have to put in boiling water, or at least hot water.
Sucks it happened with such a giant piece of meat but glad you still could save it.
Better Luck next time, keep on grilling :)
Us from the Navajo tribe bake cake underground mainly for ceremonial purposes, for that it's normally done by placing foil In a hole then place corn husk above the foil and around the dirt walls of the hole, then pour the batter in and cover it with the corn husk and foil and then covering the hole with dirt and placing a fire on top. You might get a little dirt on the cake sometimes but it don't hurt none.Hope this helps if you try again @pitmaster X.
Great video! How much fire wood did you use and for how long did you fire it before and after adding the food? Thank in advance
Authentic video! Awesome!
The lack of heat like you suggested is indeed most likely the reason this failed.
You didn't have enough thermal energy stored up inside the pit. It needs more mass. Instead of those hollow stones use solid ones(or fill these up with fine sand before covering them up with cement.) You want a thermal store on the inside and not thermal insulation. You can even drop large solid rocks down (1-2kg ones) in with the fire that will act as extra thermal mass.
Also more insulation over the top. You used a metal sheet and a thin layer of sand. Bury that thing. And make sure the top row of anti-dutch-weather bricks is also insulated with earth.
When i first built my pizza oven it failed, it took about 10 hours to get to temp, but each time i lit it, it improved in a quicker time and better result, now it's ready in about 90 mins because all the moisture from building is gone and so the the bricks give back the heat and it cooks brilliantly, so will your pit. Cheers
Got to take the rough with the smooth. You nail every cook I've watched so just learn what you need to and keep our mouths watering in envy. Your the man Roel 👍
Soms mislukken dingen, maken we allemaal mee. Tof dat je ze deelt! 👌
sorry to see the cook didn't go so well. happens to us all when we try a new method, they can't always be zingers! glad to see you saved it in the end. Looking forward to seeing this pit in action again!!! Cheers from Melbourne mate!!!
It's Pitmaster-F! Only kidding. A pit is for life, not just for one dinner
And THAT is the reason I love this channel!