Organized, written, and edited by Allan Wang and Zev Smith.
We started our third day of Low and Slow by preparing for our barbacoa feast. First, we uncovered the pit we had dug and built on day one.
It was slightly wet, but for the most part, good. We had to spend some time laying more bricks and building up the sides of dirt around it.
Afterwards, we began charcoal grilling our pork ribs. Mr. Sussman had already started the smoker that morning, and we had prepared the meat the day before. Once we brought out the ribs, we had to roll them up so they could fit in the grill. Once all the meat had begun cooking, Mr. Sussman used a wireless thermometer to keep track of the temperature.
We then started sawing wood and making corn tortillas for the barbacoa feast.
The writers of this blog post and Shabd started seasoning and wrapping the lamb for the barbacoa pit using kosher salt, banana leaves, and aluminum foil.
We also started cooking chicken thighs by stringing them onto a long metal wire and hanging them next to our fire.
Finally, we ended the day by eating our ribs, chicken, and some mac and cheese.
And just before we left for the day, we put our lamb into the barbacoa pit and covered it for the next day.
