Wednesday, July 14, 2010

Midsommar food, round one: Beef Loin, part I

The night before we went to the cabin, Kristina and I prepared a beef loin with olive oil, salt, pepper, Southern Flavor (!), and various fresh herbs.

Early the next morning, Tage and Sara went to the cabin to dig a small hole and start a fire on a collection of rocks to heat them. The fire went for about 4 hours or so to get the rock at the right temperature.

Here is the beef being lowered into the ground with a layer of heated rocks underneath.

More rocks are placed on top of the beef with a final layer of sand to seal everything in. Another fire is started so the oven effect can really work its magic.

Here is the beef after 2 1/2 hours...

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