Ten summers ago, a chef operated a popular food truck but abruptly shut down and began digging a pit, seemingly for barbacoa. After months of speculation about his reasons, the chef and truck vanished, leaving only the pit. The labor of pit cooking can be taxing, particularly for someone working alone. A reflective comparison emerges, illustrating the struggle of isolation in ambitious culinary projects. Despite health complications, the narrator chose to pursue the traditional, labor-intensive method of making barbacoa, realizing too late the pitfalls of such an endeavor.
Pit cooking projects are usually managed by a group. If you go it alone, the exertion required to dig the hole and line it with stone can tax your body and then your mind.
The point is, when you dig a big hole alone without explaining yourself to your neighbors or city hall, there are questions.
I decided I'd make barbacoa the hard way - alone. You don't need to wait for me to reveal that it was a bad idea.
There was a chef who operated a food truck on the main street of a Hudson River city. Boisterous crowds gathered in his gravel lot; many considered his food the best in town.
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