Pit cooking concepts?

[gmason]

Going back ~35 years ago, I can remember for the 4th of July, the local fire dept would dig a huge hole in the ground ~(10'x20') and 6'-8' deep a week or so before the 4th. They would get a huge fire going in the pit and after a day or so would cover it with a layer of dirt. Then the rest has eluded me. But come the 4th they would serve-up some of the best barbecue that I can remember.

Does anyone do that anymore? Can someone explain the rest of the process?
Seems like there must be a lot of aluminum foil somewhere involved. I think they covered the cooking meat up with dirt/something also.

I've got a bunch of Hickory firewood and wanted to try to replicate this on a smaller scale.

thanks
gary

 

[BB_TX]

Here is <font color="blue"> a link </font> that will take you to 3 sites describing what you can do.

 

[Anonymous Poster]

Here's a link to a site which offers some tips on substitution of aluminum foil and cheesecloth for leafy green layers or seaweed. Although it's for a clambake, combining it with the information in the links above (especially the third one) should point you to some great results. clam bake