After reading Steve’s “How to Grill” and “Barbecue Bible”, I decided to pick up “BBQ USA”. While browsing through the book, I came across the Trash-Can Turkey recipe on page# 414. The technique sounded very interesting, and I started to wonder if it would work on a whole lamb. In Morocco (as Steve mentioned) people cook a whole lamb in a clay enclosed oven. This trash-can method kind of reminded me of that.
I wonder if anyone had any experience with this or thought of trying it?
Here are my plans so far: First, I would keep the trashcan in upright poison (instead of inverted). Keeping the can in that position would allow me easy access to the meat (since I don’t have a chart to go by). Second, I would put the lid on the can in upside down position. This will allow me to fill it with more coals. Third, I would use cement blocks to prevent the can from tipping. I was also thinking of putting few coals inside the trash can with some wood chunks and leave the lid off for the first half hour of cooking. This may give me some smoke flavor.
I wish Steve could give us his thoughts on this. In the mean while, if anyone have any input or suggestions on this idea, please share.