to cover best of with a soaked potato sack or mutton cloth to wrap food in sack to replace the moss before covering with dirt. Dig the hole alot deeper. Twice as deep. Pork came out fantastic. Yum. Ill have a huge slice thanks.
I remember watching you for the first time back when you had only 500 subs, and you still haven't changed your style of videos and it's great. Hope you continue to grow my friend. ATB
This is my favorite way to cook outdoors--so simple and such awesome results. But it wasn't until watch this video that I realized I have never actually cooked something very tasty with a pit oven--not like that delicious pork you have going. I'm usually cooking cactus pads or roots--I need to up my game!
When I go hunting/fishing I'll have the meat in the pit cooking while out for the day, dinner is done by the time we get back to camp. I generally roll the meat in maple leafs here but the pit cooking is done exactly the same way as you here in the States. Good video KS enjoyed it very much!
Nice one. Pleased it worked for you. it would have been ready after about 2.5 hours, but it just retained heat after that and would have stayed warm until next day, just the longer you leave it the tougher and dryer it gets. Great video and a great successful cook.
I remember the leaders teaching us this out of a book in Cub-Scouts way back when I was 10ish,but I have never actually seen it done.Looks yummy and a most excellent video.Cheers.
Bravo, what a great first attempt. I liked the technique and I like that you used native leaves rather than sourcing palm or banana leaves that are not realistic. I've had great sucess with green cabbage leaves myself. If you ever decide to give this another try, definitely inject the pork if it is really lean with something like apple juice and melted butter, otherwise pick a really fatty piece, a picnic pork cut works really well with the skin on for this type of cook. Anyway, great job Andy, really glad you gave this a try!
Erm..... Wow! A couple of things..... meat takes a marinade several times faster at room temp than it does in the fridge, you get more juice from a lemon or lime by freezing it then thawing, chuck the marinaded meat in a plastic bag and it will flavour as you are carrying it. That pork looked great.
I’m sure you realized by now but you have a new fan lol. Would you do this again? I know you said next time you would add more liquid, and I noticed you used apple juice a lot in your most recent videos. Would be interesting to see that result. Thanks again for all of your uploads bruds.
Hi Andy, Thank you for another great informative video, although, I think It should have been named “Andy’s Groundhog Day” :-) Thanks again mate. ATB. Steve
haha, thats ok mate, I get that a lot, usually from Americans as its a more popular name there. I was very happy with how this came out, really looking forward to doing again over the summer.
Nice one Andy. I've not actually done this but years back I did recreate a " Fulacht Fiadh" which is labour intensive to set up from scratch but very rewarding/ satisfying when you get the end result
Kent Survival it's so satisfying to do but you'd want a group of guys around hungry, and a BIG chunk of meat. preferably venison... just to be super traditional
I think you did a fantastic job!!! That looked excellent. I would have to travel off my island to get the proper rocks to do this, will have to think ahead next time. Great job!!!! :)
Thanks buddy, yeah.. I've been taking rocks up to this woodland a couple at a time (when I remember) in my pack intending to do this all summer haha, hope you get a chance to try it!
Looked yummy mate , I always make a watery marinade and stab the meat a shit load of times with a skewer whilst its submerged in the juice and leave it overnight then thicken up the marinade the next day with more chilli and paprika and brown sugar to help it cling and caramelize... But Its friggin rare I get a nice bit of meat to anything special with haha great video mate.... Got my bloody chops going now .
haha, cheers mate. unfortunately I had to pick this up on the way to the woods, now I know it works though, Ill throwing all kinds of animals in that pit ;) haha
Hey, Thanks. I have one and would have used it had I not had to pick up the pork so early on the way to the woods haha, better planning on the next ;) Thanks for watching ATB - Andy
Not sure how often you use a shovel but might check out the Cold Steel shovel they have it’s a beast . I have it and I have beat the crap out of it and no problems .
Thanks, id def recommend it, just make sure you use good stones and leaves that you know are safe (or foil haha) Shelter is getting there thank you.. progress was rained off early today :(
Hey andy great video well done your in the wrong job man Simon rimmer invented pulled pork thanks to him you did the same I've never hard it it looked very nice though
Thanks mate.. had to google who simon rimmer was and it appears that he does claim that, how weird haha.. you should def try it.. I used to smoke tons of pork shoulders as a BBQ caterer so had my fair share :P ATB - Andy
Enjoyable video bruv.. Im thinking Chicken would be equally as successful, 🕒 5 hours cooking must be as suitable!?.. Roast Beef maybe too - sighs.. Ive gotta try 'Earth-Cooking'. Perhaps somehow having some Beer steam through the meat whilst cooking would be tasty. 🔥🍳 ⛺ 🇮🇪 🍺
Hiya, Its definitely a great way to cook, Im going to try a couple of different things when the weather improves.. might start with a leg of lamb :) Thanks for watching
Kent Survival you did good water would have helped with keeping it moist when we do it we also put a lot of veges inside the pit with the meat and usually the flavours mix and keep the meat moist
Kent Survival no leafy veg or it will just turn to a puddle of moosh cabbage is good though in underground pits here in NZ the Maori people are undoubtedly the gods of the underground cooking you should watch some videos of "Maori hangi" and see for your self
Beautiful !! Age old is correct. Most cultures rely on this type of pit. If you ever make it to the states, Art and Nina, at foriegnmre.com, will introduce you to low, and slow cooking. Theirs is possibly better. Texas prefers beef over pork, other reviewer fiends in the Carolinas, prefer pork. Either one is beautiful, I wish I could send you some. Even in my state of Ky., we have A real one person, sometimes 2, pit Barbecue here. Pork, beef ,brisket ,ribs, other cuts. The meat cooked, you will laugh, for 12-24 hrs., lower temp. , is AMAZING !! However, nothing is wrong with yours, wow !! I may have to travel your way sir. Peace, John, from Somerset, not U.K., LOL friend. Somerset Kentucky. U.S. P.S., I thoroughly enjoy all your videos !
Hey, thank you :) I have had quite an amount of Low & Slow, both in the states and over here.. I also used to do some catering doing smoked BBQ (pork / brisket / ribs etc, take a look at smokey davidson on instagram).. might do some vids one day but not lugging my weber into the woods haha.
Definitely a success mate and a joy to watch your efforts being rewarded! Thanks for sharing
to cover best of with a soaked potato sack or mutton cloth to wrap food in sack to replace the moss before covering with dirt. Dig the hole alot deeper. Twice as deep. Pork came out fantastic. Yum. Ill have a huge slice thanks.
You are a Certified Bushcraft Pit Master my friend. Congratulations!
Thank you John :) must do this again soon
That Pork looked superb- great skills using the Pit- oven there!!
Thank you Steve.. looking forward to doing more of this this year :)
I grew up with that method of cooking meat, Lamb, goat, deer, pig, cow!! Awesome 👍 kudo's!!
I remember watching you for the first time back when you had only 500 subs, and you still haven't changed your style of videos and it's great. Hope you continue to grow my friend. ATB
Great slow cooking in the woods. Now I am hungry. Great video.
haha, thank you, tasted loverly :)
I threw you A plug for Texas BBQ, BUT, you need beans in your chilli, LOL !!!! Peace, John. Still friends I hope? LOL.
This is my favorite way to cook outdoors--so simple and such awesome results. But it wasn't until watch this video that I realized I have never actually cooked something very tasty with a pit oven--not like that delicious pork you have going. I'm usually cooking cactus pads or roots--I need to up my game!
Hi, thanks, I did enjoy this a lot.. so effortless. I also want to try more things (Im thinking a leg of lamb :p) Thanks for watching
When I go hunting/fishing I'll have the meat in the pit cooking while out for the day, dinner is done by the time we get back to camp. I generally roll the meat in maple leafs here but the pit cooking is done exactly the same way as you here in the States. Good video KS enjoyed it very much!
Am bloody starving now Andy lol, take care Liam.
haha, and there was enough to go around ;), thanks.
Andy I enjoy all your cooking videos but that was real back to basics bushcraft, great stuff
Thanks again David :) I meant to do this again this summer but didn't get a chance, its a great way to cook
Nice one. Pleased it worked for you. it would have been ready after about 2.5 hours, but it just retained heat after that and would have stayed warm until next day, just the longer you leave it the tougher and dryer it gets. Great video and a great successful cook.
Love your videos man, really good food you cook. Specially watching at work, I got to stop watching them at work you making me hungry. 🤤🤤🤤
I remember the leaders teaching us this out of a book in Cub-Scouts way back when I was 10ish,but I have never actually seen it done.Looks yummy and a most excellent video.Cheers.
Awesome. Pork looked tender and juicy.
Thanks, really enjoyed doing this and looking forward to doing it again in the near future.. lots to try.
Next time im in the Philippines, im going to try that. I have plenty of banana leaves out there, and a pig farm. Sorted. Looks delicious. Well done.
Keep up the awesome work love your videos
Never done that before, but you made it look so good now gotta do it. Really enjoy your videos. Keep em coming.
must admit that did look perfect well done
gonna try that over the weekend
good luck! hope it goes well, thanks for watching
That made me hungry !!!
watching this now!ir's 2020 with Corono virus pandemic on the side!this is relaxing
Bravo, what a great first attempt. I liked the technique and I like that you used native leaves rather than sourcing palm or banana leaves that are not realistic. I've had great sucess with green cabbage leaves myself. If you ever decide to give this another try, definitely inject the pork if it is really lean with something like apple juice and melted butter, otherwise pick a really fatty piece, a picnic pork cut works really well with the skin on for this type of cook. Anyway, great job Andy, really glad you gave this a try!
That looks absolutely amazing, my mouth is watering😋😋
Congratulations on a BRILLIANT video!
Thank you :)
omg that pork looked really good wow awesome job kent
Top skills Andy it looked well nice bud, i was thinking about some coleslaw and then you said it mmmmm. Thanks for sharing. Atb Sconja 👍
Thank you.. felt pretty proud :) and yes.. ill remember the slaw next time !
that was so neat to watch with the wrapped meat, the heated rocks and all ,, never knew of that way to cook.
Thanks, I've wanted to do it for so long now and was so happy with the results.. you'll be seeing this technique again for sure :) - Andy
Cracking vid Andy. Thanks for sharing 👍🏻
Thanks for watching :)
Erm..... Wow! A couple of things..... meat takes a marinade several times faster at room temp than it does in the fridge, you get more juice from a lemon or lime by freezing it then thawing, chuck the marinaded meat in a plastic bag and it will flavour as you are carrying it. That pork looked great.
Thanks. I did it all there for the video, otherwise I would have prepped it at home.
huge respect!love your channel shared fb friends x
Watching this video last night made me feel really hungry, I had to go and get a sandwich. Can you send me a sample !!
thanks haha, I'll send some but only 2nd class ;) haha
Great idea, love the variety of your vids mate!
YUM. I need to remember to cook this way someday.
Thanks, its definitely worth a try
I’m sure you realized by now but you have a new fan lol. Would you do this again? I know you said next time you would add more liquid, and I noticed you used apple juice a lot in your most recent videos. Would be interesting to see that result. Thanks again for all of your uploads bruds.
Lovely job, I enjoyed this one very much, beats an MRE I suppose ;-) Cheers, Lee (Burton Outdoors)
Thanks.. and Yes, sure did haha ATB - Andy
Top bloke!
Outstanding job awesome meal yummy 👌!
Never seen that before! Thanks for the how-to!!
Thanks for watching, this was my first attempt.. ill experiment more in the spring, thinking a leg of lamb!
looks great.
Very good experience
Very nice! Looks yummy.
Hi Andy,
Thank you for another great informative video, although, I think It should have been named “Andy’s Groundhog Day” :-)
Thanks again mate. ATB. Steve
Thanks mate :) I def want to do this again, maybe a leg of lamb next time!
Yummy Yum! Cheers my friend.
I thought your name was Kent, lol, prat. Great looking recipe and a fav of mine down here. Hangi cooking is the way forward. lol. Cheers Moose.
haha, thats ok mate, I get that a lot, usually from Americans as its a more popular name there. I was very happy with how this came out, really looking forward to doing again over the summer.
Cant beat it amigo. Keep them coming. Cheers Moose .
Omg that looked soooooo delicious absolute top notch again 🙂👍
Looks great!
Thank you, It tasted great too.. will do it again for sure.
Lovely jubbly, Andy.
Nice job chef!
Thanks :)
Nice one Andy. I've not actually done this but years back I did recreate a " Fulacht Fiadh" which is labour intensive to set up from scratch but very rewarding/ satisfying when you get the end result
Very interesting, just looked it up on wikipedia.. cool
Kent Survival it's so satisfying to do but you'd want a group of guys around hungry, and a BIG chunk of meat. preferably venison... just to be super traditional
wow it just gos to show you what you can put your mind in doing and look what happens you got a good hot meal cool man
hey, thank you.. good to experiment with these things.. don't survive ... thrive ;)
I think you did a fantastic job!!! That looked excellent. I would have to travel off my island to get the proper rocks to do this, will have to think ahead next time. Great job!!!! :)
Thanks buddy, yeah.. I've been taking rocks up to this woodland a couple at a time (when I remember) in my pack intending to do this all summer haha, hope you get a chance to try it!
Crackin video thanks pal
Thank you, glad you enjoyed it, ATB - Andy
Big fan trinidad
Love pork!!
Now i think i heard a train in the background 🐱🐱
That looked great mate I'm hungry now
Thanks, I was pretty impressed with myself haha
If you roll the shit out of the lime first you'll get 3 times more juice when you cut it. Good video, thanks for sharing
very true :) can't wait to do more of this style cooking when the burdock leaves return.. thanks for watching Greg
Looked yummy mate , I always make a watery marinade and stab the meat a shit load of times with a skewer whilst its submerged in the juice and leave it overnight then thicken up the marinade the next day with more chilli and paprika and brown sugar to help it cling and caramelize... But Its friggin rare I get a nice bit of meat to anything special with haha great video mate.... Got my bloody chops going now .
haha, cheers mate. unfortunately I had to pick this up on the way to the woods, now I know it works though, Ill throwing all kinds of animals in that pit ;) haha
Hey, Thanks. I have one and would have used it had I not had to pick up the pork so early on the way to the woods haha, better planning on the next ;) Thanks for watching ATB - Andy
Not sure how often you use a shovel but might check out the Cold Steel shovel they have it’s a beast . I have it and I have beat the crap out of it and no problems .
Thanks for the tip.. I do want to replace this one at some point, ill check it out buddy
another great video, one complaint, now i'm hungry and need to cook. one question though, did it change the taste much with the leaves?
good work
Thanks, can't wait to do this again!
Lovely yummy 😋!!
Instead of h2o use beer! Cheers! Great vlogs!
Even better! thanks haha
Super Super Super
Thank you Thank you Thank you :)
Kent Survival. You are most welcome
big love yummmmmy!
great video food looked banging gona have to try this at some point hows the shelter coming on
Thanks, id def recommend it, just make sure you use good stones and leaves that you know are safe (or foil haha) Shelter is getting there thank you.. progress was rained off early today :(
Hey andy great video well done your in the wrong job man
Simon rimmer invented pulled pork thanks to him you did the same I've never hard it it looked very nice though
Thanks mate.. had to google who simon rimmer was and it appears that he does claim that, how weird haha.. you should def try it.. I used to smoke tons of pork shoulders as a BBQ caterer so had my fair share :P ATB - Andy
Mexican pulled pork is also known as barbacoa de puerco.
Enjoyable video bruv..
Im thinking Chicken would be equally as successful,
🕒 5 hours cooking must be as suitable!?..
Roast Beef maybe too - sighs..
Ive gotta try 'Earth-Cooking'. Perhaps somehow having some Beer steam through the meat whilst cooking would be tasty.
🔥🍳 ⛺ 🇮🇪 🍺
Hiya, Its definitely a great way to cook, Im going to try a couple of different things when the weather improves.. might start with a leg of lamb :) Thanks for watching
beautiful pork i gona dig hole in my garden lools x
Damn it man. I. Want. Pig.🐽🐖🐷🍽👍
haha, I always want pig :p Thanks for watching an older vid :)
We have pulled pork here some people bury the whole pig then dig it back up lime in hi need sause of some sort
What kind of stones did you use? Wondering if beach pebbles would shatter or explode...
Hiya mate, technically yes, beach pebbles but have not been under water for a very long time so work well. cheers for watching.
Is it a mini hangi ?
Is the dirt part of the recipe ?
Wow if I ate pork that would be the only way I would eat .
💪😎
Where I'm from we cook entire meals that feeds 100+ people in the ground we call it umu
Hi, are you Samoan? that sounds fantastic :) how did I do?
Kent Survival close I'm cook island lol but raised in New Zealand
Kent Survival you did good water would have helped with keeping it moist when we do it we also put a lot of veges inside the pit with the meat and usually the flavours mix and keep the meat moist
Thanks, thats a good idea with the veg! ill give it a go
Kent Survival no leafy veg or it will just turn to a puddle of moosh cabbage is good though in underground pits here in NZ the Maori people are undoubtedly the gods of the underground cooking you should watch some videos of "Maori hangi" and see for your self
Where are you based out of?
I can’t produce stuff like that in our kitchen. !!
in papua, its called bakar batu
Hi sorry I can't hear you very much 😞
Beautiful !! Age old is correct. Most cultures rely on this type of pit. If you ever make it to the states, Art and Nina, at foriegnmre.com, will introduce you to low, and slow cooking. Theirs is possibly better. Texas prefers beef over pork, other reviewer fiends in the Carolinas, prefer pork. Either one is beautiful, I wish I could send you some. Even in my state of Ky., we have A real one person, sometimes 2, pit Barbecue here. Pork, beef ,brisket ,ribs, other cuts. The meat cooked, you will laugh, for 12-24 hrs., lower temp. , is AMAZING !! However, nothing is wrong with yours, wow !! I may have to travel your way sir. Peace, John, from Somerset, not U.K., LOL friend. Somerset Kentucky. U.S. P.S., I thoroughly enjoy all your videos !
Hey, thank you :) I have had quite an amount of Low & Slow, both in the states and over here.. I also used to do some catering doing smoked BBQ (pork / brisket / ribs etc, take a look at smokey davidson on instagram).. might do some vids one day but not lugging my weber into the woods haha.
🐖🐽🐖