Christchurch Hāngī help

Kia Ora team,
This is a little off topic but as part of this years AGM for HUNTSOC (University of Canterbury hunting club) we're pretty keen to put down a Hāngī as part of it. Given that none of us have actually put one down before just wondering whether anyone on here is keen or knows of someone who would be keen to come teach a few keen guys and gals how its done. It would be awesome if I could be put in contact with someone who would be willing to come out and pass on some knowledge. We would of course happily invite whoever comes out to plenty of beers, yarns, and of course kai.
Location will be in Christchurch next friday.
Cheers

Hey mate I can give you the run down send me a pm

Good onya mate

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Quote:

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Originally Posted by Luke123

Kia Ora team,
This is a little off topic but as part of this years AGM for HUNTSOC (University of Canterbury hunting club) we're pretty keen to put down a Hāngī as part of it. Given that none of us have actually put one down before just wondering whether anyone on here is keen or knows of someone who would be keen to come teach a few keen guys and gals how its done. It would be awesome if I could be put in contact with someone who would be willing to come out and pass on some knowledge. We would of course happily invite whoever comes out to plenty of beers, yarns, and of course kai.
Location will be in Christchurch next friday.
Cheers

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pleased someone down there has offered to lend a hand - but its all the things you will need -where to get those ?? 1) decent fire wood kanuka is best but aussie hardwood also okay - pine macrocarpara useless you must have a firewood that gives really good heat -2) baskets for the food to cook in 3) sacks for covering the pit -3) hangi stones they need to be the right kind - I have seen small blocks of rail iron used -- there is a lot of preparation - but stones and firewood the two key things - as a suggestion you could try an Argentina style pit BBQ ( google photos ) much easier as you only need a fire pit and steel frame to put the meat on - fire wood not quite so critical as you can have a fire next to your BBQ pit and just replenish your hot embers every now and then

Quote:

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Originally Posted by Luke123

Kia Ora team,
This is a little off topic but as part of this years AGM for HUNTSOC (University of Canterbury hunting club) we're pretty keen to put down a Hāngī as part of it. Given that none of us have actually put one down before just wondering whether anyone on here is keen or knows of someone who would be keen to come teach a few keen guys and gals how its done. It would be awesome if I could be put in contact with someone who would be willing to come out and pass on some knowledge. We would of course happily invite whoever comes out to plenty of beers, yarns, and of course kai.
Location will be in Christchurch next friday.
Cheers

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Other option is borrow the old Huntsoc spit, I know who bought it if you guys are interested.

@distant stalker

Im away on the day but flick me a pm with your number and can talk you through things etc. Do you have baskets/stones ?

Some good guidance if you google Hangi Guide MPI.

go to wreckers yard...lots of lumps of solid iron around if you look... the scrap bin at engineers too. old dozer/digger cleats etc.
get onto facebook and yo uwill guarantee to find someone local who KNOWS what they are doing.... as part of your uni there will be a'native studies person" they will know someone and could use it as a "cultural cooking experience".....
havent done one for years but like riding a bike you dont forget how.

https://youtu.be/YwcVDLYi2sw?si=ISUFuPTCDCNWwbqG
I’ve fluffed around with all types of wood, this pallet idea looks the biz. And all cast iron for stones.

Totara posts and battens work great and I’ve only ever used volcanic rocks , hessian sacks that have been used for countless years never lose that hangi smell and definitely add to the flavour. Wet watercress over the rocks to steam and burn the food goes good to

seems like you are getting some great mates to help a piece of advice dont bother with venison in a hangi - does not come out well because its not a roasting process but more steamed - now I do not doubt there will be someone on here will jump in and immediately contradict that but trust me on that one - venison in a hangi is rank chicken pork goat mutton yup

Make sure your meat is all thawed out.

yes thats good advice erniec the only hangi I have seen stuffed up they used half a pig ( tame) but put way to big a pieces in and only gave it about 2.5 hrs - all the meat was only half cooked - water cress god that makes me hungry -the king of green veges - ohhh bacon and water cress stuffed chooks -must have kumara - pick a firm pumpkin and if you really want it authentic Te Urewera steamed puddings ( made in flour bags ) cooked on top ( cotton sheet cut up might work ) serve the pudding with hokey pokey ice cream ya be hangi stars

Quote:

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Originally Posted by Luke123

Kia Ora team,
This is a little off topic but as part of this years AGM for HUNTSOC (University of Canterbury hunting club) we're pretty keen to put down a Hāngī as part of it. Given that none of us have actually put one down before just wondering whether anyone on here is keen or knows of someone who would be keen to come teach a few keen guys and gals how its done. It would be awesome if I could be put in contact with someone who would be willing to come out and pass on some knowledge. We would of course happily invite whoever comes out to plenty of beers, yarns, and of course kai.
Location will be in Christchurch next friday.
Cheers

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Suprised after all your time in rotorua and waimana you don't know how to do a hangi!

Been one hellova wet winter on the East coast of both Islands.Make sure you dig the fire pit on the driest elevated site of your the property.If you hit the water table stop right there.If you can't source some local basalt off the peninsula,as stated above use,foot long lengths of railway iron with a threaded loop of No .8 to pluck them out of the coals with a rake.