I tried to cook a Whole Lamb in an Underground Pit

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I tried to cook a Whole Lamb Cooked in Underground Pit

[@theworldsbroken]

I respect the honesty of this video more than anything.

[@BBQiT]

Dude!! I love that you posted the cook that didn't end as you had hoped. That is so awesome man. And inspiring! I've shot multiple episodes that I wasn't happy with and left them on the cutting room floor. But now, you've mad me reconsider using them! I'll go back and see what I can salvage, and I'll be giving you the on -camera thanks for the motivation!!! Yeaaah boy!!!

[@HammamOrabi89]

This way of cooking is , as you said , well known in the middle east... so here’re some tips for the next time... 1. Seal the pit ... we usually bury the opening with A LOT of sand .. some seal it with a mould of clay... 2. Tooo much foil... we hang the meat from the top and keep it unwrapped.. do not worry about the moist, especially if you deepened your pit a bit more.

[@ahmadasad3789]

hello, nice work, the problem was 3 things, 1- you need real heavy charcoal add one full bag of your big block with the same amount of wood meaning double quality and quality . 2- 25% of the total liquid that you added is enough with all that vegetable which contain water already. . 3- you need to add water on the sand on the edges to seal and block the Oxygen 100 % + cover the led with clothes material and then cover the whole cover with sand 100% up to the edges of the surrounding floor . after 5 hours it will be done but you can keep it up to 12 hours for tenderness .

[@Max-ke2lw]

"Morrison is offering his assistance as long as he is fed" lmao

[@iltifat01]

I’ve cooked goat underground and I learned the hard way that you cannot use cinder blocks. The best is simply lining up some bricks or river rock. But frankly if you are digging into clay that is the best. When I added cinderblocks in order to make the pit more level and “nicer” looking the pit would not hold temp and undercooked. When I went back and simply took out the cinderblocks and used some bricks and the surrounding clay / ground - all went fine.

[@asadbaloch2018]

In Middle East we do it abit different. We hang lamb in the pit don’t cover it and we get the fire and coal really hot for few hrs. The vigi goes on bottom and hanged lamb on the top the dipping of the lamb goings to vigi so no need to add beef stock just add water,

[@FrAdamVoisin]

BBQ is a continuous learning experience. Keep it up!

[@Dontmakemereregister]

Post a failure? Got damn right, that's why I love channels like this! Learning curve.

[@lumbeeman01]

You need a bigger fire and some rocks that will retain the heat longer.

[@cdainvis7]

Commendable effort, how could we ever be successful, without failure. Looking forward to the next pit video!

[@xtreemej7]

We had a older gentleman that lived near us here in Middle Georgia, USA. His name was Mr Hooks, Google Hooks BBQ Milledgeville GA. He had a shed built over a huge in-ground dugout in the ground with 8 pits inside it. He would always have at least four hogs cooking in there. I remember going there with my grandpa. It was the best pulled pork bbq around. And in the little building in front his Wife would sell bread, homemade sauces, and fresh cooked pork skins and cracklins. A lot of history and good memories.

[@pop8846]

When you guys lowered the pan into the pit, I felt that the world is sooo small. You guys looked just like my buddies and I when we cook this meal. We call it Mandi. Big fan of your work guys. Greetings all the way from Saudi Arabia 🇸🇦

[@victormambasa4735]

I love this, "the meaning of having both sides success and failing" that is life.

[@kezminnufc]

Mate I'm so happy you posted a video that didn't go right. For this reason I truly think you've gained some love from us for this reason . Aweeome

[@cerca3170]

I want to see you do this again I think this is an amazing idea. Just keep going everything is a learning curve.

[@Brutalizer08]

In my country we do the underground pit. First you need an insulator walls ( clay, metal barrels quite famous, or clay bricks), second you need to seal it by mud at the top ( sand won’t work). The idea is, to create fire to heat the walls enough as they will be the source of heat when you seal, also you need fire above the seal to keep things heated, it doesn’t take a day to work, less than 3 hours depending what configuration u have.

[@edaykin]

Great video. Glad you tried and look forward to the next video with this pit!

[@pablerry]

You need more fire and river rocks, those rocks keep the heat for longer time and higher temperature, also, the MExican way to do it (the best way) is to fold the meat with maguey leafs, previously toasted in the fire.

[@sirtad401]

Looking forward to the next one. Cheers to everyone responsible for this one and the next.