I'm making baked beans in a huge cast iron cauldron buried in the ground with coals. I want to add some wild boar rump roast and beef chuck roast. Any suggestions? I've never attempted this before, but I think it will turn out. I soaked the beans last night, and so far I'm proceeding with baked beans as usual, in the oven, that is, to give them a head start while I wait for the coals to be ready. mostly I'm looking for suggestions on the meat portion, should I precook the meat, just brown it? What do you guys think. I'm planning dinner for 10-20 tonight, and in addition to the bean pot and a big salad from the garden we are going to do bread with liver pate from a steer some friends shot yesterday and ice cream from fresh jersey milk with strawberries and maple syrup for sweetner. I'm pretty excited, but lots of work in the kitchen (and back yard) today, how many recipes start with "dig a hole about 18 inches deep and 24 inches across"? Any suggestions would be much appreciated.