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Cooking in a Survival or primitive situation

Open Fire: This is just what it sounds like. Poke a stick into a piece of meat and hold it over a fire. The trick to this is to not hold it in the flame regardless of how tempting it may be, but hold it above the flame but still in the heat. This way it will be cooked in the middle and not just charred on the outside and raw or nearly raw in the middle. Rare? You like it rare? Sure when you are talking about corn fed beef, but not when you are eating wild animals and are far from medical assistance, because many wild animals (in fact none) were inspected to see if they had parasites or wasting disease (mad cow disease).

Pit, or Cooking on Coals: One of the best ways for any amount of meat, tuber (roots) stalks and roasting seeds. Basically you dig a bit of a pit about 16 to 20 inches -1/2 meter deep, then  burn a good size fire and restock the fire with large chunks of wood at least a couple of times,  let it burn down until there are no visible flame and only hot coals. Cover this with some moist green vegetation that is safe to handle and burn such as banana leaves or seaweed. Make this several layers thick then place your food on this mat and cover with similar material, again several layer thick and completely. This is then covered wit earth or sand. Leave alone for 6 hours, then carefully remove the earth then open your package and feast out. This is also a very good thing to do some weekend even when not in a survival need.

Boil rocks.

This is the method of heating rock in a fire and then placing them directly into a broth preparation or a stew, that's right, put them in the stew to cook it, when you don't have a pot you can put over a fire, such as using the stomach of a larger mammal or a tightly woven basket that has be swollen shut by placing it in water. THis is a method used as far back as primitive man and is still used in some aboriginal homes in places like Borneo to this day.

Earthen Ovens -  Pits     Above ground  The original Barbeque. What most people call a barbeque is actually a grill because the food comes in direct contact with the flame. However a true barbeque has the heat source and the meats or other foods separated and in  from  different chambers. You can build a two chambered cooker where you will have your fire in one chamber and then a hole where by the heat can pass through to the second chamber where you will place the food. Cooking this way makes the food cook thoroughly and tender but takes a longer time than holding it on a stick over a flame. The flavor is going to be different and there will be no charring and large quantities and a variety of different items can be cooked at the same time.

Radiant cooking: If you happen to have some aluminum foil or some other shiny surfaces, you can arrange it like a radar dish and position it so that it catches the suns rays and then focus them on what you want cooked. You will have to tend to this as it will need constant refocusing, but it works.

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