Who among us is familiar with Kālua/Imu cooking?

[Phinnaeus Gage]

Kālua is a traditional Hawaiian cooking method that utilizes an imu, a type of underground oven.

As outlined in this thread https://bitcointalk.org/index.php?topic=329396.0, I'm going to Satoshi Forest to orchestrate the first ever Thanksgiving dinner there, and committed myself to do it a la kālua.

The only problem is that I've never done this before, but have read about, and seen it accomplished on YouTube. How hard can it be?

With this thread, I'm seeking any pointers so that I can encounter as few surprises as possible. The venue is taking place in Pensacola, FL, so one plus is that there's plenty of sand available on site or nearby acting as cover oppose to regular dirt.

I may need a source for something similar to banana tree leaves indigenous to Florida acting as a wrap if that's the desirable approach.

What's going to be cooked in the ground will be at least six turkeys, potatoes and stuffing, unless advised elsewise.
 
Looking forward to all the replies, and thanks in advance.

Bruno Kucinskas a.k.a. TMIBTCITW

[Phinnaeus Gage]

Apologies for the bump, but any personal input is appreciated. I am able to glean most of what I need from the web, but sometimes firsthand knowledge in cases like these could prove more valuable.

[SaltySpitoon]

Maybe ask Smoothie?

[Phinnaeus Gage]

Maybe ask Smoothie?

Should I ask him to change his avatar at the same time?

[2dogs]

I've heard it is a LOT of work, you will need a LOT of help and preparation.

I don't have first hand knowledge, but preparing days (or weeks) ahead would probably help.

Can you use foil instead of banana leaves, or outside of the banana leaves?

How do I know?  I live in Hawaii.  My local friends would rather deep fry turkey or do something else.

Good Luck, that is a very charitable thing you are doing.

[SeanArce]

I just eat whatever is there. I'm on the seefood diet

[Phinnaeus Gage]

I've heard it is a LOT of work, you will need a LOT of help and preparation.

I don't have first hand knowledge, but preparing days (or weeks) ahead would probably help.

Can you use foil instead of banana leaves, or outside of the banana leaves?

How do I know?  I live in Hawaii.  My local friends would rather deep fry turkey or do something else.

Good Luck, that is a very charitable thing you are doing.

LOT of work? I thought I was going down to Florida during Thanksgiving for a week-long vacation. 

Tinfoil is the last resort if there's no broadleaf trees available. I wonder if palm leaves would work, but probably require more work (there's that word again) being that they're narrow.

Thank you for your kind words in your last sentence.

Just found this, but please, please, please not tell a certain user of this forum: http://www.youtube.com/watch?v=Mxrqt6TD7zI

[Phinnaeus Gage]

http://en.wikipedia.org/wiki/Earth_oven#Hawaiian_Imu

Hawaiian Imu

The Hawaiian imu was the easiest way to cook large quantities of food quickly and efficiently for the Hawaiians. Because their creation was so labor intensive, imu’s were only created for special event or ceremonies where it would be worth the time and hard work. An imu is created by first digging a 2-4 foot hole in the ground. Porous rocks are heated on the side added to the bottom of the pit after they have been heating for a while; next, a layer of banana stumps are added over top along with the banana leaves. After the vegetation is put down, the meat, fish, along with any other foods are placed on top and covered once again with more vegetation. Wet cocoa sacks are also sometimes added over top to add even more moisture and trap in more heat.

I knew it was easy, thanks to Wikipedia. 

[Phinnaeus Gage]

I can't remember the name but there is a same type of cooking in India. It also involves an oven you have to dig into the ground. It's especially used for cooking chicken. Temperatures will reach 350 degrees celcius.

Benson Samuel should know the Indian name of the process. It's not mentioned here: http://en.wikipedia.org/wiki/Indian_cuisine

[2dogs]

http://en.wikipedia.org/wiki/Earth_oven#Hawaiian_Imu

Hawaiian Imu

The Hawaiian imu was the easiest way to cook large quantities of food quickly and efficiently for the Hawaiians. Because their creation was so labor intensive, imu’s were only created for special event or ceremonies where it would be worth the time and hard work.

I knew it was easy, thanks to Wikipedia.  

Palm leaves are very different from banana leaves.
Do you have lots of the porous (lava) rocks?

If we weren't 5,000 miles away, we could drive over and bring you some

Well, at least you know what you are getting into  

[2dogs]

Maybe you saw this already?

In the comment section, someone used some man made fire brick for the lava rock.

Good to have some substitutions or a back up plan, as you probably already have.

http://www.alohafriendsluau.com/imu.html

1) Dig a large hole but do not dig it too deep or it will make removing the cooked pig more difficult. For a 200lb pig the hole should be approximately 3' wide x 5' long x 1' deep.

2) Place newspaper and kindling on the bottom of the pit and then stack mesquite wood on top of that, extending at least 1' above the top of the pit. Mesquite briquettes can also be used. Arrange the lava rocks on top of the wood pile. The rocks should be of sufficient quantity to cover the bottom of the pit after the fire has burned down and also have enough to fill the stomach cavity of the pig. Set the fire and let it burn to coals. Use volcanic rocks otherwise the rocks could explode once heated. The fire should burn 1 ½ to 2 hours. The rocks should be HOT, preferably WHITE hot.

3) Set some hot rocks aside to put inside the pig. Rake any remaining coals to one side, leaving the hot rocks bare. Put down about a 6 inch thick layer of banana or ti leaves on the hot rocks, then a piece of clean chicken wire and some more banana or ti leaves, then place the cleaned gutted pig on top of the chicken wire and leaves. The chicken wire will make removing the tender cooked food a lot easier. Fill the inside of the pig with hot rocks. Some people like to line the inside of the pig with ti leaves prior to inserting the hot rocks. Add any other food (fish, shell fish, vegetables) you wish to roast on top of the chicken wire along with the pig.

4) Have a minimum of 100 loose ti leaves cleaned and ready for use. Put a single layer of ti leaves or taro leaves over the food then a thicker layer of banana or ti leaves. Well soaked burlap bags (50 minimum) can also be layered on top of the leaves and the entire mound is then covered by several layers of plastic sheeting as thick as you can find. Put a generous amount of dirt around the edge of the plastic so that no air can get into the imu and so that NO STEAM can escape from it. Shovel dirt over sacking and cook at least 8-10 hours or more. The pig should actually be put in the night before your celebration then dug up the early afternoon of your celebration. Check for steam leaks while the food cooks because if you loose heat then the food will take longer to cook. Dig up the food and enjoy! The imu takes 3-4 hours or more to create and is hard work. Be sure to allow enough preparation time.

FYI- Pork typically takes about 30 minutes per pound to roast in a 350 degree oven. The internal temperature should reach between 160 degrees for medium and 170 degrees for well done.

[Lauda]

Never heard of this before.

[Phinnaeus Gage]

I've found it. It's called a Tandoor.

http://en.wikipedia.org/wiki/Tandoor

The traditional Tandoor is made by digging a hole, and making a cylindrical oven with bricks.

I found that, too, but didn't read down far enough.

[Phinnaeus Gage]

Maybe you saw this already?

In the comment section, someone used some man made fire brick for the lava rock.

Good to have some substitutions or a back up plan, as you probably already have.

http://www.alohafriendsluau.com/imu.html

1) Dig a large hole but do not dig it too deep or it will make removing the cooked pig more difficult. For a 200lb pig the hole should be approximately 3' wide x 5' long x 1' deep.

2) Place newspaper and kindling on the bottom of the pit and then stack mesquite wood on top of that, extending at least 1' above the top of the pit. Mesquite briquettes can also be used. Arrange the lava rocks on top of the wood pile. The rocks should be of sufficient quantity to cover the bottom of the pit after the fire has burned down and also have enough to fill the stomach cavity of the pig. Set the fire and let it burn to coals. Use volcanic rocks otherwise the rocks could explode once heated. The fire should burn 1 ½ to 2 hours. The rocks should be HOT, preferably WHITE hot.

3) Set some hot rocks aside to put inside the pig. Rake any remaining coals to one side, leaving the hot rocks bare. Put down about a 6 inch thick layer of banana or ti leaves on the hot rocks, then a piece of clean chicken wire and some more banana or ti leaves, then place the cleaned gutted pig on top of the chicken wire and leaves. The chicken wire will make removing the tender cooked food a lot easier. Fill the inside of the pig with hot rocks. Some people like to line the inside of the pig with ti leaves prior to inserting the hot rocks. Add any other food (fish, shell fish, vegetables) you wish to roast on top of the chicken wire along with the pig.

4) Have a minimum of 100 loose ti leaves cleaned and ready for use. Put a single layer of ti leaves or taro leaves over the food then a thicker layer of banana or ti leaves. Well soaked burlap bags (50 minimum) can also be layered on top of the leaves and the entire mound is then covered by several layers of plastic sheeting as thick as you can find. Put a generous amount of dirt around the edge of the plastic so that no air can get into the imu and so that NO STEAM can escape from it. Shovel dirt over sacking and cook at least 8-10 hours or more. The pig should actually be put in the night before your celebration then dug up the early afternoon of your celebration. Check for steam leaks while the food cooks because if you loose heat then the food will take longer to cook. Dig up the food and enjoy! The imu takes 3-4 hours or more to create and is hard work. Be sure to allow enough preparation time.

FYI- Pork typically takes about 30 minutes per pound to roast in a 350 degree oven. The internal temperature should reach between 160 degrees for medium and 170 degrees for well done.

Great! Now all I need is a 200 lb turkey. I wonder who's guarding this one at night.

[Phinnaeus Gage]

http://en.wikipedia.org/wiki/Earth_oven#Hawaiian_Imu

Hawaiian Imu

The Hawaiian imu was the easiest way to cook large quantities of food quickly and efficiently for the Hawaiians. Because their creation was so labor intensive, imu’s were only created for special event or ceremonies where it would be worth the time and hard work.

I knew it was easy, thanks to Wikipedia.  

Palm leaves are very different from banana leaves.
Do you have lots of the porous (lava) rocks?

If we weren't 5,000 miles away, we could drive over and bring you some

Well, at least you know what you are getting into  

Labor intensive! That's just about right, for we're giving birth to whole new way to offer up a Thanksgiving feast to those in need. Hopefully, next year there'll be other similar attempts whether they're Bitcoin related or not, with Thanksgiving at Satoshi Forest sitting the standard.

Go big, or go home!

~TMIBTCITW

PS: We currently have another sponsor. For only $1.25 (or a penny, if you desire), your business will be recognized as a sponsor. Fat wallet holders need not reply for this particular endeavor.