If Mongolians had cooking shows…

Munkhbaatar filled the empty carcass with a layer of scalding stones, then stepped aside. Ganzorig took several pieces of meat from the platter and placed them inside the fleece. The meat contacted the hot stones, and smoke billowed out of the fleece, making it hard to see. Narantunglag placed another layer of hot stones into the fleece. Ganzorig inserted another layer of meat. The men worked this way quickly, making sure to hold the developing steam and heat inside the carcass until it was full of meat and stones. They closed the neck opening with a metal wire, cinching it tight.

via Bodog, the real Mongolian Barbecue | Roads & Kingdoms.

 

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