Separate muscle from the shell, carefully trim the viscera, then place the WHOLE abalone on a wet cloth or feed sack, cover with part of the same cloth, etc. and pound with a large mallet.

After whole pounding, trim the hard tissue off the top and bottom, then trim the dark portions from the edges of the foot. Then cut abalone from the heel to the face (top to bottom) 1 inch deep and 1 inch apart, forming a square grid.

Next, place in a double thick square of aluminum foil and fold the sides up but not closed. Pour 1/2 cup beer on top, sprinkle with salt and pepper, add 1 tablespoon butter, 1 tablespoon fresh lemon juice and a dash of oregano.

Carefully close the aluminum foil so no liquid or steam can escape. Place close to the campfire coals and quarter turn every 5 minutes for approximately 20-30 minutes depending on temperature of the coals (open and check after 15 minutes).

The abalone should be tender enough to cut with a fork. Enjoy like it as is or dip in your favorite seafood sauce.