Barbecues and Hog Roasts
The British BBQ is thankfully moving away from burgers and sausages now
that we are all more aware of the great range of food we can cook on a
BBQ. The debate over the convenience and consistency of gas over the
authenticity of coals is still ongoing but when it comes to a hog or lamb
roast on a prepared spit, gas is the realistic choice.
A great BBQ or hog roast is all about preparation and planning so here
are some considerations for your event:
- For large volumes of people consider how to cater for them all
with limited cooking space on the grill
- Consider the menu choices if, for example, you are thinking about
cooking four items per person and have 40 guests. This will equate to
160 items to cook, all within a narrow time frame. Possible solutions
would be to precook and hold the hot food in chafing dishes or a hot
cupboard. Back the menu up with plenty of cold plate-filling options.
BEWARE - the least practical option is to increase your cooking space
with more BBQs.
- Sauces, dips, relish and nibbles – all essential for a great BBQ
or roast. Plan ahead as these can be done a few days before the event
though this does depend on the recipe.
- Refrigeration space. This mainly applies to large volumes of
guests when food will have to be stored safely prior to the event.
- Get a food thermometer. Do not rely solely on the appearance of
the food while it's being cooked. Check for juices running clear and
ensure all food is served at the correct temperature.
- Should you use real crockery and cutlery or disposables? There are
clear advantages on both sides - weigh up the options. One gives you
much better presentation but they both have to be cleared away
afterwards. That's when the other becomes more practical.
Hog roasting
A whole pig weighing 55kg will cater for about 150 people. Here are
some cooking and serving tips:
- Season with plenty of salt and continue to spray cold water onto
the pig to give amazing crackling.
- Expect to cook the pig for 5-6 hours turning constantly and
maintaining a consistent temperature.
- The carving takes approximately 1 hour.
Lamb roasting
A whole lamb weighing 15 – 20 kg will serve roughly 20 to 25 people.
Some tips:-
- Stud the lamb with slices of garlic and fresh rosemary, spray with
water and season with salt and pepper to achieve great flavours.
- Expect to cook for 2-3 hours turning constantly and maintaining a
consistent temperature.
- The carving takes approximately 1 hour.
Be prepared for inclement weather
In this country eating al fresco is something of a luxury that is
largely governed by the weather so you should always have a wet weather
plan. Keep the BBQ dry with a small shelter and think about where your
guests might go if the worst happens.
Pricing Policy
When you click the links below to view our menus please note that the
prices quoted are based on orders for 60 people or more (unless otherwise
stated). Please ask us for an accurate quote if you are catering for less
than 60 people.
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