I have been cooking pigs for over 20 years with my home made BBQ, I am so glad I upgraded to the PigOut Roaster. On a scale from 1 to 10 I give it all a 10! Very nicely built and well done.
Well...our Porchetta evening was a success! The PigOut Roaster worked perfectly!! Everyone enjoyed the event, and the food. We stuffed the Porchetta with pieces of a 5lb butt roast, stitched it, and tied it up. We trimmed about 2 inches of pork belly off each side as it was overlapping too much. We skinned the meat off the strips we took off and put them inside as well. We had a small rupture with the Porchetta approx one hour into the cooking but we wrapped it with foil and it was all fine. I think the reason being is we tied it so tight and not perfectly evenly spaced so the largest bulge ended up bursting. I will be purchasing the porchetta attachment before I attempt my next one. The crackle was amazing, asdnm everyone loved the meat.I put it on at 11am and it was totally done by 3:15pm so I turned one burner off and kept one on low and just kept the meat at a good hot temp till we carved. I took all the foil off 30 minutes before carving and cranked the heat to full (450) for 20 minutes and it finished the crackle off perfectly.
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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!