If you love barbecue, a 3' x 3' hole in the ground is all you need, coals, and a wood or metal cover is all you need to roast meat yourself in your own backyard barbecue pit.
LEFT: Adding soaked logs to the fire to give the meal a smoky flavor. CENTER: Wrapping each individual cut of meat in its own grocery sack and a double layer of wet newspaper. RIGHT: Inspecting the coals in the backyard barbecue pit.
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
Insulating the covered pit with a layer of subsoil.
The author and his wife sweeping dirt from the pit.