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Some useful tips for Catering Companies that will help save time and energy this Holiday season, using your Propane Roaster to cater large events during Thanksgiving or Christmas.

Featuring: Canadian Cedar Plank Salmon, Pineapple Salsa, Roasted Pig, Roast Beef Striploin, BBQ Ribs, Asian Ginger Slaw, Creamy Apply and Poppy Seed Slaw & Pulled Pork recipes!

Allow plenty of time for Roasting, approx 1 hour per 10lb, this will vary depending upon outside temperature, type of charcoal used, wind and the height setting of your pig on the Rotisserie.

Before deciding which system you wish to use you may want to consider the differences: Roasting over open coals can take twice as long as it does inside a propane roaster and you will need to be on hand to top up your fire with pre-heated coals ever hour to ensure that you get even cooking and crispy skin.

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.

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.