Agave Roast (part 1)

I dug up and cut the agave. After cutting all the leaves it was probably a good 40 - 50 lbs.

 A coworker tended the fire, or rather the first fire.

We placed the agave on the deep bed of coals, put in plenty of green to keep it moist and covered the whole deal with dirt.  I tended the fire on top of that and covered the upper bed of coals with more dirt.  The agave roasts for 2 or 3 days and is ready for eating.  This is a Murphy's Agave and not the typical tequilla agave, although I would imagine one could ferment this type as well.

This is all covered until no smoke comes out.  The coals (both above and below) will smolder and cook the agave heart.

This is all in preparation for the Ancient Technology Day at Pueblo Grande Museum.