Back To Top

Blog

Hips of beef can be called different things depending on the area you are from. A full hip is more likely to large to place on the machine without it catching. I suggest using a ponderosa hip or a steamship round. Ideally you are looking for a cut of beef that is around 40-80lb in size. Bone in is great for presentation but can make putting on the pole more difficult.
Read More

The general rule of thumb on a BBQ pig is 40-50% meat yield from raw butchered weight. So a 60lb Pig will give you approximately 25-30lb of cooked meat and will feed around 55 people. You'll need at least 1lb raw weight per person for a mixed group, for a bunch of hungry men I would recommend allowing 1.5lb raw weight per person.
Read More

Use 2 water pans in the roaster to make sure that you capture as much heat as possible. Insert BBQ racks with cast iron griddles over the other 2 spaces. 1 water pan could be used as a hot hold for items you are just warming or to hold items when cooked. Use the 2nd water pan with an insert to make scrambled eggs.
Read More

This winter a local Greenhouse Client booked a Pig Roast lunch for his 150 staff. A 160lb pig roast was called for, these were hungry guys: Roasting overnight was required so that the pig would be ready in time to serve at 11am
How we did it:
Read More

Don't let your guests go hungry, allow at least 1lb raw weight per person. A 100lb Pig will yield approximately 45/50lb of cooked meat.
Read More

Below are some tips on how to use the PigOut Charcoal Rotisserie, how to select a pig and how to get ready for the ultimate pig roast. Hope you enjoy and don't forget to share!
Read More

Business
In A Box

Are you looking to start a BBQ catering business? Let us help you: unique roasting system, sales and operational support with free training. Work at something you love.