Juicy, browned steaks of pork are a typical Yugoslavian specialty. Originally this was a favorite dish for excursions ending in a picnics. A shallow hole was dug in the ground making a primitive barbecue fired with wood found around picnic spot. The meat was stuck on wooden sticks and fried over the fire. Initially, the heat should be strong, forming a good brown crust on the meat. The heat was then dampened by covering the flames with ashes and the meat was cooked till done. The meat was repeatedly brushed with oil, but was first seasoned after it was done.