Post #388425 by MadDogMike on Fri, Jun 20, 2008 5:21 PM

L'Lizard, OK, maybe 5,000 was an exaggeration. But the big pits are about 4x4x8 feet.

Royal Tiki. I usually roll the meat in Liquid Smoke and vegetable oil then season it with salt and pepper. You can also poke some holes in the meat with a knife and shove cloves of garlic down in the holes. If banana leaves are available, wrap the meat in the leaves then in several layers of heavy foil and it's ready to cook.