Beyond the Crock-Pot: Explore an Array of Slow-Cooking Techniques with a Texas Pitmaster

Deep winter brings colder weather and, with it, the opportunity to slow our pace of life and enjoy the small things. Slow cooking—or any cooking method that employs low heat over a long period of time to produce juicy, tender results—is a great way to seasonally shake things up in the kitchen.

January is National Slow-Cooking Month, and while we’re all familiar with the classic Crock-Pot and the new favorite Instant Pot, curious cooks can try a few different methods from around the world. 

Adrian Davila, award-winning pitmaster and third-generation owner of Davila’s BBQ in Seguin, Texas, has spent years honing time-honored slow-cooking techniques to produce the most succulent, flavorful barbecue. Read on to learn about his favorite methods. Plus, find Davila’s family recipe for Underground Mexican-Style Barbacoa Tacos, a must-try recipe for the coldest month of the year. You can get even more recipes and information from Adrian in his new cookbook, Cowboy Barbecue: Fire & Smoke from Original Texas Vaqueros.

History of Slow Cooking

The history of slow cooking dates back centuries, with various cultures developing different methods to enhance flavors and tenderize tough cuts of meat. In Texas, a notable and distinctive approach to slow cooking emerged through the tradition of underground barbecue. This method, often associated with pit barbecue or “pit cooking,” involves slow cooking meat in a pit dug into the ground. The origins of this technique in Texas can be traced to the early days of cattle ranching and the need to efficiently cook large quantities of meat for ranch hands. 

Eating organs and tougher cuts of meat led to “low and slow” cooking, rubs, wraps, and other methods necessary to soften the meat or infuse it with spices to enhance its flavor. Over time, this practice evolved into a cultural phenomenon, with pitmasters perfecting their craft and creating regional variations. 

In Texas, the emphasis on smoked meats, particularly beef brisket, has become iconic, and barbecue enthusiasts worldwide pilgrimage to the Lone Star State to experience the complex flavors imparted by slow cooking in underground pits. The rich history of slow cooking and underground barbecue in Texas reflects a deep connection to the state’s culinary heritage and a commitment to preserving and celebrating traditional cooking methods.

Slow-Cooking Methods

Beyond the tried-and-true barbecue staples served at Davila’s, Adrian has explored various cooking techniques through his catering business and at home. Here are some common and some less-common slow-cooking options.

Crock-Pot/Instant Pot

Commonly used in households, a slow cooker maintains a low and steady temperature, allowing for convenient, hands-off cooking over an extended period. It’s perfect for tenderizing tough cuts of meat and developing rich flavors.

Sous Vide

An uncommon method where food is vacuum sealed in bags and cooked in a water bath at precisely controlled low temperatures. Sous vide ensures high levels of control, resulting in evenly cooked and consistently tender dishes.

Clay Pot Cooking

Utilizing clay pots for slow cooking allows even heat distribution, helping to enhance flavors and retain moisture. This ancient technique is common in various cuisines worldwide, lending a distinctive taste to dishes.

Braising

With this technique, meat is first browned and then cooked slowly in a covered pot with a small amount of liquid. Braising is known for producing fork-tender results and creating flavorful sauces or gravies.

Maori Cooking/Hangi

A traditional Maori method from New Zealand, hangi involves cooking food in an underground pit with heated rocks. The food is wrapped in leaves and placed on top of the hot stones, resulting in a smoky and earthy flavor.

Underground/Pit Barbecue

For thousands of years, cultures all over the world have cooked food in the ground. From Hawaiian Imu cooking to the North American clambake, these traditions are expressions of creativity and born of necessity, facilitating a slow, even cooking of the food.

Texas-Style Lamb Barbacoa

Although today barbacoa is prepared in various ways, the concept of cooking a whole animal head in the ground with wood coals was known in the Aztec culture as “tatema.” Throughout Mexico and South Texas, barbacoa may refer to different meats and styles of preparation. In the case of this recipe, Adrian is referring to the process of slow cooking a whole lamb head, wrapped in maguey leaves, in a pit in the ground overnight.

You can make this recipe by simply cooking in a hole dug directly into the ground that’s lined with rocks or firebricks. Alternatively, you can slide a barrel or two large pipes into the hole to make a more permanent in-ground barbecue pit.

To make whole-head barbacoa tacos, serve the meat in a tortilla and top with chopped onions and cilantro. Garnish with squeezed lime or salsa.

Recipe Yields: 6 to 8 pounds of cooked meat 

Prep Time: 4 hours, plus the time to dig the pit  

Total Time: 6 to 9 hours 

INGREDIENTS:

• 10 to 12 maguey leaves 

• 1 whole lamb head, thoroughly rinsed 

• 12 to 15 garlic cloves

• 1/2 cup salt 

• 3 tablespoons chopped fresh parsley 

TOOLS: 

• Shovel rocks or firebricks 

• Mesquite wood chunks 

• Chimney starter 

• Metal cable 

PREPARE THE PIT: 

1. Dig a 36-inch-diameter hole 4 to 5 feet into the ground. 

2. Line the bottom of the pit with rocks or firebricks. 

3. Build the fire using large (6-by-18-inch) mesquite wood chunks.

PREP THE MAGUEY LEAVES: 

1. Prepare an open fire on a grill. 

2. Use gloves when handling raw maguey leaves, as their juice is a natural skin irritant. Trim away the spines along the sides of each leaf. Plan to do this outside, as it can get messy!

3. Cook the maguey leaves on a grill or over hot coals until they are pliable and the liquid has been completely extracted, 10 to 15 minutes. You will hear them pop and sizzle. 

COOK THE LAMB: 

1. Using a paring knife, make incisions in the lamb head and then stuff them with garlic cloves.

2. Use a large pot that has a top. Overlap the cooked maguey leaves vertically so as to completely line the bottom and sides of the pot. The tips of the leaves may hang over or out of the rim. 

3. Place the lamb head inside the pot with the nose facing up. Fold over the maguey leaves to completely wrap the lamb head. 

4. Add 3 to 4 inches of water and then secure the lid to prevent steam from escaping. You can tie it or weigh it down with a rock.

5. Use a metal cable to lower the pot into the pit in the ground. Make sure not to use rope as it could burn. Cover the hole thoroughly so that no air can escape. For example, place a piece of sheet metal on top. Corrugated roof panels can also work. Do not use wood, as the fire is too hot. Cover the metal top and the area surrounding the hole with dirt. Covering the hole will cut off the oxygen source to the fire, leaving only the heated rocks and the burning coals, which allows hot steam to cook the meat. 

6. Steam until the meat falls off the bone, which should take about 8 hours. Be sure to watch your timing. If the meat isn’t fully cooked, the fire will no longer be hot enough to put it back in the ground and continue cooking. 

7. Remove the meat from the bones, then separate it by cuts: tongue, cheek, and so on, and serve; or slice and serve all the meat mixed together. 

8. Reap the benefits of all your hard work!