Luaus, once ritual celebrations, are tourist events in Hawaii.
Cooking in pits is an ancient method of food preparation, surviving into the present day as a method of slow-cooking large quantities for celebrations. The pit acts as a natural oven, retaining heat and allowing the foods to cook slowly, with or without steam. The Hawaiian luau and New England clambake are well-known examples. Add this to my Recipe Box.
Instructions
1. Dig a pit of appropriate size. For cooking a chicken, roast or other small item, a foot square and two feet in depth will do. Larger animals like a hog require a correspondingly larger pit -- and four feet long, 30 inches wide and 30 to 40 inches deep will accommodate most anything.
2. Line the pit with flat and semi-flat stones, which retain heat and radiate it inwards. Fill in the bottom with larger stones that will retain and radiate a greater degree of heat.
3. Build a large, hot fire in your pit using hardwoods or charcoal. A rule of thumb is that you'll need enough wood to fill the pit 2-1/2 times.
4. Rake the coals so they fall between the rocks when the fire has subsided. Carefully lift out several rocks with a shovel and stack them nearby.
5. Lay down a thick layer of leaves, grass or seaweed. Lower any larger pieces of meat with a meat thermometer probe inserted and cover with more greenery. Add any remaining food, such as new potatoes, yams or whole ears of corn. Finish with a thick layer of leaves.
6. Place the remaining heated stones on top of the vegetable matter and fill in the pit with the dirt you've taken out. Some place a well-soaked tarpaulin in the pit to guard against dirt finding the food.
7. Cook in the covered pit for two to 12 hours, depending on the food being prepared. Root vegetables generally require three to four hours, while whole hogs typically need 10 to 12. A clambake requires only 1-1/2 to 2 hours, because seafood cooks quickly.
8. Excavate the pit after a suitable length of time. In the case of a large piece of meat, such as a lamb or hog, monitor your probe thermometer to make sure the meat is fully cooked.
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