Boodog
Boodog is one of the most unusual cooking methods in the world and is unique to Mongolia and a few other nomadic cultures. It is made for celebrations and is particularly associated with the Naadam festival. The sight of stones being inserted into a carcass is theatrical and unforgettable.
Mongolia's extraordinary internal barbecue — a whole marmot or goat cooked from the inside using red-hot stones inserted into the carcass, which is then sealed and cooked by the internal heat.
Ingredients
Method
Build a fire. Heat stones until glowing red — this takes 1-2 hours.
Season the inside of the carcass with salt and herbs.
Using metal tongs, insert the glowing stones into the body cavity.
Seal all openings tightly with wire or by tying.
The stones cook the meat from the inside. Blow-torch the outside simultaneously.
The outside chars and blisters while the inside steams from the hot stones.
After 2 hours, carefully open and remove stones — they are still dangerously hot.
The meat inside should be perfectly cooked and extraordinarily tender.
Boodog stones are passed around after eating — the fat on the hot stones is rubbed on the hands and face, believed in Mongolian tradition to have health benefits.
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