- 1). Find three smooth, dry, nonporous rocks. If you are cooking a chicken or duck, one should be large enough to fill the cavity of a bird. The other two will fit under a bird's wings and should be about the size of a loosely clenched fist. If cooking a large cut of meat, three rocks the size of a loosely clenched fist will suffice.
- 2). Brush the dirt off the rocks or clean them with soap and water. Wrap the rocks in aluminum foil if desired.
- 3). Protect your hands with heavy gloves and set the three rocks in an open fire for 45 minutes to an hour or until they are very hot. You may also heat the rocks on a hot bed of charcoal or over a gas burner. No matter the method, turn the rocks frequently using tongs or a stick so that the rocks are heated through evenly.
- 4). Open wide a 2-inch folded stack of newspaper as if you were going to read it. Make a stack of opened newspapers 1 inch high and place a piece of 18-inch aluminum foil in the center. The piece of foil should be large enough to fit around the bird or meat and have 7 inches remaining on both sides.
- 5). Place the bird or piece of meat on the aluminum foil until the rocks are finished heating up. Put the gloves back on and insert the largest rock into the bird's cavity. If cooking a large piece of meat, set the one stone in the center and wrap the meat around the rock. Then place the other two rocks under each wing of the bird or on either side of the wrapped meat. You should hear the meat sizzle. Pour 1/2 to 1 cup of barbecue sauce over the bird or meat if desired.
- 6). Wrap the bird or meat and stones securely in the foil by bringing the sides together above the meal and rolling them into small folds. Flatten the foil on either side and roll the ends toward the center. Now roll the foiled meal in the newspaper, tucking the sides in as you roll. This will insulate the meal as it cooks.
- 7). Place the newspaper-wrapped meal in your backpack. Add more newspaper between the meal and your back if it is too hot against your skin.
- 8). Hike for two to three hours to ensure the meal has cooked long enough to reach an internal temperature of 175 degrees Fahrenheit.
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