Every fall a group of guys goes to a ranch and we do manual labor for the owner of the property, in return he allows us to have a 3 day herf, a bonfire or two and eat like idiots. A few years a go we dug a pit, lined it with cinder blocks, built a lid and cooked a whole pig. We have used the pit a couple of times since for pork shoulders and brisket. This time I'm thinking we should spatchcocked several birds, capon, goose, duck, heck maybe even a roasting hen. Has anyone ever cooked a bird over a pit? Does anyone have any ideas of what to do to make them perfect. We have gotten pretty good at building a fire with oak and have a decent bed of coals. I plan on doing the whole pierce the skin an dunk the duck in boiling water to shrink the skin, and use a pan to catch the fat for cooking some french fries. Just want any input you guys might have.
Fall Bird Cook in a Pit
- Thread starter keithww
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