In the middle if our sweet potato field we dug a ditch about 4 feet down and 5 feet wide. A medley of volcanic rocks and firewood were placed in the pit as a fire was getting started. The idea is that by the time the wood has burned off, the rocks will retain the heat and essentially provide the coals to cook on. We reveled around the bonfire for a few hours until it was time to get to work. Logs had to be removed, rocks spread out, banana stumps laid in the bottom and Ti leaves on standby. Patrick and I grabbed the wire basket filled with 3 turkeys, 2 pork shoulders and an assortment of sweet potatoes (from the field) and corn. The basket is laid in the pit and covered in big banana leaves. The trick is to try and seal in the heat so we covered the whole operation in tarps and burlap sacks and weighed down the edges with dirt. For nearly 12 hours our imu slow cooked in the depths of a harvested sweet potato field.
Thursday morning we excavated the site to reveal a simmering basket of the most flavorful turkey you will ever have. A huge success if you will. No turkey baster, no grease fires, no clean up.
Britton shredded the pork meat and I got to carve the three turkeys. Still in its wire basket, the feast was laid on the kitchen table and our guests lined up to fill their plates with stuffing, cranberry sauce, sweet potatoes, turkey and all the Thanksgiving essentials. We even dug into a lilikoi (passion fruit) cheesecake along with the pumpkin, apple, and pecan pie classics.
I'm thankful for all the good people in my life and the wonderful place I call home.
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