Bolkorost is a process of preparing meat that involves indirect exposure to extremely high temperatures. Bolkorost, which means "volcanic roast" in orcish, is traditionally prepared using the many magma sills inside unerupted volcanoes, though can also be replicated using other high-temperature sources.
History
Bolkorost originated from the island of Awoa, a volcanic island near the northernmost point of Yrnath. The native druidic population primarily settled in the caves around the island's central volcano, where they had access indirect access to a number of magma sills. The druids would use these sills to provide heat to their settlements and as fuel to prepare their food.
The process of bolkorost would later spread to the island of Kvult, where it was adopted by the native orcish population. The Kvulti orcs would refine the practice into a true culinary art, though in a way that still honored the Awoan druids who taught them of the process.
Process
The process of bolkorost was initially created to prepare the types of wild game that lived on Awoa and Kvult, however any variety of beef or pork will work fine for this style of preparation. Poultry is not recommended, as it tends to burn significantly quicker due to the size of the animal. Bolkorost requires keeping the animal whole, as the density allows the meat to cook thoroughly without any part burning from the intense heat. Poultry is often too small, and the outer parts of the bird will burn before the inside is fully cooked. When using alternative heat sources, poultry can be prepared, though the process requires significanlty more attention and involvement on the part of the chef.
Bolkorost requires first skinning the animal, and then burying it near the magma sill alongside a variety of fruits or other flavor additives. The meat is left buried for two to three hours, before it is exhumed and prepared. Best preparations include serving on a bed of lettuce or kale, or with rice.
