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Turkey and Stuffing Recipe on your PigOut Roaster

Its that time of year again!

There can be all kinds of pressure leading up to the big day, but preparing your spit roasted turkey shouldn’t be one of them. With capacity for upwards of 4 whole turkeys to cook directly on the spit (or more if using the roaster baskets) the PigOut Roaster will be sure to feed an army or a hungry family. Here are some tips for preparing turkey on the roaster

What you will need:
  • 1 x 15-20lb fresh turkey (or more depending on size of crowd)
  • Salt and pepper
  • 1 bunch Fresh sage
  • Poultry seasoning
  • Vegetable oil
  • Butcher twine

Start by removing the giblets and neck from the carcass of the turkey. Ensure your turkey is fully thawed. Lightly coat the turkey with vegetable oil and season the inside and outside with salt, pepper and poultry seasoning to taste. Take a bunch of fresh sage and put inside the carcass of the bird. Secure the turkey to the roasting pole using 2 x four prong clamps on either end of the bird. You may need to use butcher twine to hold the legs and wings in to prevent from burning. Roast the turkey on medium high heat (400°-425°C) for 2 hours (approx. 10lb/hour).

Due to the nature of cooking we do not recommend stuffing a turkey. Here is a great recipe for stuffing that can be made in advance and warmed on the roaster or in your oven.


Pork belly, roasted lamb recipe

Recently we catered a party at The Exchange Craft Brewery in Niagara on the Lake for a good friends 45th birthday. We took this opportunity to roast a whole lamb for this celebration and paired it with some great flavorful sauces. With the lamb we served home made tzatziki sauce, red current chutney, lemon and garlic chimichurri and traditional mint sauce. Pita bread and fresh salads were also prepared for this feast. The lamb was 55lb in weight and marinated for 24hr with garlic, oregano, kosher salt and cracked black pepper. Due to the tight fit at the buffet we decided to use our table top carving stand and handled meat tray rather than carve directly off the roaster. The lamb took only 1 ½ hours to cook and was incredibly juicy and flavorful! We fed over 50 people with the lamb and everyone was very impressed with the way it came out. For all the pork lovers we also prepared on the roaster a cured pork belly. This was a huge hit and was very easy to make. We first scored the top layer of fat on the pork belly and placed in tray on a wire rack and crusted with brown sugar and kosher salt and cracked black pepper. We placed another tray on top of the pork and weighed it we with some heavy cans in the fridge for 4 days. After the 4 days rinsed the salt and sugar cure off and dried with some paper towel. We then placed the pork on the roasters grill racks an added the smoke box filled with apple wood chips. We cooked on the roaster for about 2 hours and finished the crackling in the over on broil. The pork belly is great carved and served like this like we did or could be cooled and sliced thinly and pan fried for the best homemade bacon you have tasted!

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Spiced cranberry orange chutney

  • 4 cups cranberries (fresh or frozen)
  • 1 cup white sugar
  • 1 cup orange juice
  • Zest of 1 orange
  • 2 tsp ground cinnamon
  • 1 ½ tsp ground ginger
  • 1 ½ tsp ground cloves
  • ¼ tsp ground allspice
  • 1 apple peeled and diced

Bring cranberries, white sugar, brown sugar, orange juice, orange zest, cinnamon, ginger, cloves, and allspice to a boil over medium-high heat in a large saucepan; cook and stir for 20 minutes. Stir in apple; cook and stir until apple is tender and sauce is thick, about 5 minutes. Refrigerate until cold


The PigOut Roaster was developed to help Caterers make money; attracting customers, taking away many of the hassles of event catering and allowing BBQ enthusiasts to WOW their friends.



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St Catharines, Ontario, L2M6S8, Canada

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