The lights were low, the wine flowed freely and the food was fabulous. There were eight of us for a formal dinner at a wonderful winery in Niagara, when I overheard Michael Olson explaining the principles of trash can cooking. This is a man who knows his grilling, I couldn’t resist the explanation, “You just bash a stake into the ground, tie on the venison and then cover it with a trashcan, add some coals. It’s easy.” A quick sketch in my note book to remind me was all I had time for before our next remarkable dish was served and the snippet forgotten.
Having already made a Tandoor Oven from a metal bin (trash can), this was going to be easy, but I’d no idea how long our 3k (6 1/2 pounds) haunch of venison would take to cook, it was going to be trial and error. Mr Glam bashed the metal fencing pin into the ground through a disposable roasting dish, to catch the drips. Then using large sheets of foil, we made two ‘mats,’ one bigger than the other. The smaller one just larger than the diameter of the trash can and the larger one, underneath that, but big enough for the trash can and a generous amount of charcoal to be spread on it all around the can. We used about 15kg (33 lbs) of charcoal altogether, but it does depend on how windy it is.
I pierced the thickest part of the haunch of venison with a knife in about ten places and inserted small fragrant cloves of garlic, massaged it liberally with extra virgin olive oil and rigorously seasoned it with salt and pepper, nothing more. No larding with fat or wrapping it in bacon. With a string tied to the bone of the haunch it hung easily on the hook of the fencing stake. This was the last time I’d see the meat for three hours, there’s no lifting the lid and checking on the cook, the trashcan then went over the stake and the venison down to the ground. Scrunching the top layer of foil over the lip of the trashcan we made a seal of sorts, it’s not air tight, it just helps to keep the ash out of the meat.
Using our charcoal starter (or you could just heat the charcoal on your barbecue) we heated about 2kg (4lbs 4oz) of lump wood charcoal. Once it was properly alight, but not yet white, transferred it, sparks flying, to the top (base) of the trashcan. Hefting the remainder of a large bag of charcoal we scattered a thick mound all around the trashcan on the foil and lit it using barbecue lighter fuel, this was not the time to be blowing the charcoal to coax it alight. The venison was now being heated from the ground and the top. It was all a bit of a novelty as we stood around the warming, fragrant charcoal nervously sipping glasses of wine, wondering if we’d got this right.
After 3 hours and with fingers crossed, we cleared the remainder of the coals from the top, now a pile of ash and lifted off the trashcan. The venison had fallen off the hook but the disposable dish did it’s job catching the both the venison and the juices. The roasting smell was amazing, and the meat looked so succulent.
I left it to rest for 20 minutes covered in foil and then the moment of truth. It carved beautifully, a perfect medium rare and despite having very little fat on it, was tender and juicy.
We now have a scorched ring in the middle of the lawn, but it certainly won’t stop us trashcan cooking again.
You can use this method to cook a turkey banging an 45cm (18inch) stake into the ground and upending the turkey onto it a bit like cooking beer can chicken. The turkey comes out moist and delicous, it’s a bit of fun for Christmas and a solution to the “it’s too big for the oven.” dilema.
What a great and rustic way to cook meat. It would be perfect for garden party.
Anything involving fire seems to gather the crowds and this is a really fun one. GG
Oh wow how cool does this look! I would love to try and build something like this in my garden next summer!
That’s a very clever idea! The venison looks so juicy!
Wow! Now I’ve seen something new. I’d never have thought you could cook with a trash can. The result looks fantastic but if i was in charge and there were all those flames and you couldn’t see how the cooking was progressing, I’d be a nervous wreck! xx
You’re equal parts bonkers and brave! I didn’t realise there would be coals on top of the bin too which is why you couldn’t check on the meat. I bet that makes for a great party especially if guests don’t know what they’re having for dinner. Pretty inspiring 🙂
The meat looks super tender and juicy and rather innovative way of cooking it outdoors. Venison tends to dry out easily hence I must congratulate your innovative approach and keeping the meat juicy!
That is such a great idea for the “my oven is too small” at Christmas. Cooking the Turkey or goose isn’t an issue for me, but I know plenty of people where it is.
There must be such anticipation after a few hours wait especially not being able to peek into it but I’m sure the delicious smells add a lot of comfort that you’re on the right track! 😀
Love love love that you’ve followed up that darling little sketch I admired when you made it and that your venison haunch came out so nicely. Begsy an invite for the next trash can experiment, especially if you ever do a suckling pig! 😉
It was such a great idea and it was your conversation I was listening in to. I’m so glad we gave it a try. GG
this sounds amazing. what a weird and wonderful way to cook. glad it turned out well. how clever are you!
I know it’s weird but the food was great. GG
Now that looks a lot of fun. Elinor x
It was a great experiment which will become part of our outdoor cooking repertoire. GG
Ahhh, I love this GG! We’re off camping in woodland this weekend and I would love to replicate this, will let you know if we pull it off 🙂
Janie x
Do let me know how you get on. GG
Great idea especially in the winter