Soaking green Aspen logs  and added to the fire to give the meal a smoky flavor.  Each individual cut of meat is wrapped securely in its own grocery sack, then swathed in a double layer of wet newspaper.  After the pit is covered, it's further insulated with a layer of subsoil.  As a group of hungry neighbors watch, the author and his wife sweep the dirt from the hole.  Dinner smells wonderfully good . . .  and here it is! Come 'n' get it while it's steamin' hot, all you barbecue lovers!
PHOTO: PAUL KING