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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
FAQ Subject: Ever heard of an Ox Roost?
Hi smoky -- just thought you might have heard of an ox roost. It's basically a beef roost that you cook by burying it in a fire. I was looking to see if you had instructions on how to have an ox roost?
Thank you so much for your time.
BRYAN
Hi Bryan,
Actually it's a "Pot Roast the Hard Way." Click into the FAQs and read the ones on "Deep Pit" etc. It is at least a two day chore and best reserved for winter weather, if ever. For a full grown beef, quartered, you dig a pit about 3'X4' and 3' deep. Pile hardwood about 3' above the surface and fire it off. When it has burned to coals, remove half, pile 3" of sand on what is left, lay a piece of fencing or hardware cloth down, then the pieces of meat, double wrapped and sealed in heavy duty aluminum foil - along with onions, garlic, potatoes, carrots or what ever turns you on. Cover with 3" of sand, then the coals, then more sand.
Go take a shower, and see a good shrink.
Come back in 12 hours and dig it out. Use the wire fencing to move the bundles to a table. Enjoy the pot roast.
Have fun,
Smoky
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