The idea of building a pit to cook is as old as time. What you cook can be as complicated or as easy as you want, and its size can be whatever the labor force allows--a much better usage for bob a job week than ruining the paintwork on your car. Suggestions for food to cook are ears of corn, potatoes, fish fillets wrapped in foil with butter and seasoning, chops or sausages wrapped in foil, clams, mussels, or lobsters. Use your imagination and experiment.
1. Drive 4 posts into the ground to delineate a rectangular area about 5 by 8 feet. Dig out to a depth of 18 inches, banking the sand around the edges.
2. Line the pit with smooth, dry pebbles or bricks.
3. Start a small fire on top of the stones in the middle and gradually add logs until you fill the whole pit.
4. Keep the fire stoked for at least an hour, then allow to burn down for another hour to ensure the stones are properly heated.
5. Carefully rake the embers from the pit without disturbing the stones.
6. As quickly as possible, spread well-rinsed seaweed or non-poisonous green leaves over the stones in a layer about 6 inches deep.
7. Lay the prepared food in a single layer on top of the seaweed.
8. Spread a 6 inch layer of seaweed over the food. Make sure the food is completely covered.
9. Cover with a tarp that extends at least 12 inches beyond the sides of the pit. Weigh down the edges with stones. Let the food cook for at least 3 hours.
Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright