Barbecue Woody- A Traditional Treat



Barbecue woody is the name of the restaurants which uses the traditional way of barbecuing, say pit barbecuing. In this method the fuels like charcoal and wood. The first woodys restaurant was started about 31 years ago. Cooking woodys barbecue is an art since consists of digging hole in the ground and the meat will be let to cook overnight.

The barbecue pit is the slowest method of cooking meat which exists from the days of our ancestors. Traditionally this method was used for pork. Now it is used for beef and chicken also. The basic idea of barbecue woody is to make oven by digging the ground. The pit dug is filled with a layer of dry wood for making the bed of coal and wet wood is used to produce smoke which imparts the characteristic smoky flavor to the food. The pit will be closed while cooking. So the heat will be concentrated and will result in tasty tender meat.

For the preparation of woody barbecue the cooking should be started before the previous day evening if the food should be ready by next day noon. It takes nearly 8 to 10 hours for the food to get cooked.

For the preparation of the pit for woody barbecue the pit should be dug in the required size to accommodate the food stuff intended to be cooked say a whole pig or halved cow. The basic dimension of the pit may be 3 feet square together with the depth. The cover for the pit can be made of tin or plywood.

Nearly three fourth of the pit for barbecue woody have to be filled with the wood like hickory or maple and is ignited. It will take nearly two hours for the flame to die out and the coal bed to get ready.

By this time the preparation of the food stuff can be done. The meat to be cooked is wrapped in brown paper and two layers of wet newspapers. When the coal bed is ready it should be leveled using a shovel. Then over this coal bed a loose layer of wet maple, apple, or hickory wood is spread. This creates a barrier between the food stuff and the coal bed and also gives the smoky flavor to the food.

The lid has to be placed over and should be covered with the dirt that was dug out from the pit. Then care should be taken that the smoke does not escape from the woody barbecue. It should be left undisturbed for 8 to 10 hours or longer.

When the woody barbecue is ready to open the dirt covering the lid should be removed and the lid opened wearing an oven mittens. The barbecue meat should be removed quickly from the pit. The brown paper covering the meat will be still wet an will keep the meet inside warm and juicy. When the pit is open there is a chance for the hot ashes to fly high. Any flames that exists should be extinguished at once.



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