Originally posted by Weedhopper:
The wife option would be good.. 
The big fireplace would be okay if you don't get it too hot. I always "double wrap" for the outside cook. You'll get some liquids seeping as the meat cooks if you don't get a perfect seal.
Use a meat thermometer and check it. 160-165 degrees,,you should be done. I will post how it comes...don't have time right now gotta go "sandle" shopping...and jeesh I have nothing to wear....
