Pulled Pork Sandwich

Here at BigRoast.com we’ve had some ideas come in for new and delicious ways to enjoy pork on the spit and pulled pork seems to be a favourite. For pulled pork you use the butt cut and smoked slowly on a spit using real wood and basted continually with a vinegar mop.

The whole process takes about eight hours and half a case of beer. After 3/4 of the case is gone you start your pot of barbecue sauce simmering on the edge of the grill. You can use the pulled pork in sandwiches by using a fork to “pull” the meat of the pork shoulder, mix it up with the barbecue sauce, and place it on a bun.

However, if you don’t have access to a spit roast machine you can make it in your oven using this recipe.

Gretchen’s Pulled Pork
1 pork shoulder or butt, bone in or out
BBQ rub of your choice or just rub the meat with a mixture of coarse ground black pepper and brown sugar.
Let the meat marinate for eight hours or overnight.
Place the meat in a 250 degree oven for eight hours.
When ready to serve pull chunks of meat off and then “pull” the meat into shreds by pulling between two forks. Do not discard the fat. mix it in, this is not a low fat dish, use the fat and enjoy it. 
For a traditional serving method very lightly moisten the meat with sweetened vinegar
To warm before serving put the vinegared meat in a pan and cover tightly then heat at 250 degrees until heated.

Big Roast is London’s leading hog roast and lamb roast service. For more information either email contact@bigroast.com or call 0845 500 5450.

A homecooked Sunday Roast

Here at BigRoast.com we like to share our knowledge on roasts. We may be the leading professionals in hog and spit roasts, but that doesn’t mean we don’t love to cook delicious and relaxed roasts at home on a Sunday for our families and we know you do too so here are a few tips to get your Sunday roasts in tip top shape.

You can have a variety of roasts, there’s the ever popular lamb roast, but there’s also beef, chicken and pork, all of which can be just as mouth watering as the lamb roast.

If you go with the chicken roast, it’s a great choice as if you have any leftovers you can use them in risottos or make a chicken salad. A tip for chicken roasts is to  push a flavoured herb or spice butter under the skin of the chicken before cooking  as this helps the flavours to penetrate the meat and keeps the breast moist during cooking.

Pork roasts provide the yummy crackling and or a more unusual flavour combination, try rubbing the skin with freshly grated ginger.

Roast beef is one of the more simple dishes and for it to taste its best, it’s usually a good idea to keep the roast simple and use lots of gravy and roast vegetables. If you want to add some extra flavour to the gravy add pieces of onion or shallot to the roasting tin.

A tip for all roasts is to leave them to rest for a while before carving. As the meat relaxes, the juices pull back into the meat making it easier to carve and more tender and moist. Most joints need between 15-20 minutes resting time – leave in a warm place so it doesn’t go cold, but avoid covering if possible, especially poultry, as the steam that forms inside the foil will turn crisp skin soggy.

Big Roast is London’s leading hog roast and lamb roast service. For more information either email contact@bigroast.com or call 0845 500 5450

A spit roast will be an exciting way to entertain your guests as well as feed them. You can roast all sorts of meats, so find out which meat is the most popular amongst your guests, we’ve found a spit roast chicken to go down quite well, and cook that particular meat.

If you have vegetarians attending, no worries, simply roast a variety of vegetables such as peppers and aubergines and serve with delicious salad options and fresh bread.

You can hire a company to prepare, cook and serve the spit roast for you if you would rather spend your time entertaining your guests with your witty humour and sophisticated wine selection, but if you would prefer to get your hands dirty and make this a labour of love so to speak, you can always hire a spit roast machine and cook it yourself.

Prices for hire of a spit roast machine vary depending on whether you hire the machine and return it clean or unclean and of course whether you want the machine and the meat or just the machine. If you would like more information on spit roast machine hire from BigRoast.com please click here.

Big Roast is London’s leading hog roast and lamb roast service. For more information either email contact@bigroast.com or call 0845 500 5450.

Turkeys on the spit - a popular choice

This year promises to be bigger and better than 2009 – there’s so much to look forward to, new designs for cars, clothes and appliances as well as new never before seen holiday destinations!

But what’s surprising is that spit roasts are fastly becoming the catering option of choice for many corporate and sporting events for 2010. It shouldn’t really be surprising in actual fact as spit roasts are the perfect way to feed a large amount of hungry guests in a creative and different way.

A popular way to serve village people back in the day, it seems the humble spit roast has made a massive comeback as they are becoming hugely popular in the UK at the moment and will continue to be over the next few years no doubt.  They are popping up all over the place and can be seen at most of the summer music festivals as well as family days in the park.

The spit roast can cater for events between 10 to 100 people and as there are smaller cuts of meat cooking simultaneously the serving time is less than what it would take for a hog roast.

Big Roast is able to spit roast a variety of meats including lamb, chicken, turkey and goose and have even been asked to cook cuts of beef for customers. Please feel free to let us know what cut of meat you would prefer.

Big Roast is London’s leading hog roast and lamb roast service. For more information either email contact@bigroast.com or call 0845 500 5450.

2010 will be a big year for us here at BigRoast.com as we will be looking towards providing new and improved products, side dishes and salads as well as work on continuing the high class quality of our current meat selection.

Although we’ve had hundreds of happy customers providing us with wonderful feedback on our hog roasts, lamb roasts and spit roast varieties, we always strive for the best so we will be continuing to aim for the stars to provide you with the best quality meats. 

As we’re always on the lookout for new and interesting ideas, if you have any suggestions of what you’d like to see us provide in the way of meat, salads or side dishes please feel free to drop us a line at contact@bigroast.com all comments welcome!

BigRoast.com would like to wish all of its customers and suppliers a very Merry Christmas and a wonderful New Year.

Big Roast is London’s leading hog roast and lamb roast service. For more information either email contact@bigroast.com or call 0845 500 5450.

Why pay hundreds and thousands of pounds for a massive catering team to come to your venue or home only to serve you tiny peices of items they call food? For a fraction of the cost for a catering team, a spit roast london style will provide stacks of delicious meat for your guests and with no worry to you. If you choose a well established and experienced spit roast company to cater your event, you will be pleasantly surprised with the service and amount of food you will get for the small price tag attached.

Big Roast is London’s premier spit roast company, they have been catering events and parties since 2006 and have the best selection of British grown meat around. You can choose to have pork, chicken, lamb, turkey and even goose to be cooked rotisserie style for your guests. Additionally, a spit roast takes half the time a hog roast does to prepare, cook and serve so the team at Big Roast can be in and out of your event quickly and easily providing you with a hassle free service.

Big Roast is London’s leading hog roast and spit roast service. For more information either email contact@bigroast.com or call 0845 500 5450

One of the main reasons why spit roasts are making a comeback is beacuse people are realising what a cost effective and fun way it is to cater for a party. It’s still got that element of “uniqueness” which children especially love, but more importantly, a spit roast can provide all of the flavour of a whole hog in a quicker and often more convenient time frame. An entire hog roast can take up to seven hours to prepare, cook and carve whereas a spit roast will take less than half that amount of time. As the cut of meat is also smaller it is less expensive and there will not be as many leftovers.

A spit roast is great for smaller more intimate events such as weddings. The spit is cooked in a rotisserie style with a wide variety of meats. If you choose to have a spit roast at your next event, London’s premier hog and lamb roast company Big Roast can come and take car of it for you. Bog Roast is able to spit roast a variety of meats including lamb, chicken, turkey and goose.

Big Roast is London’s leading hog roast and lamb roast service. For more information either email contact@bigroast.com or call 0845 500 5450.

We’ve posted a few pictures below and as you can see the weather was as spectacular as the food. Big Roast can’t wait for this weekend to meet, greet and cater for yet more people, who are hopefully as delightful as the Bermingham’s are.

The feedback we received was great – “ I just want to say thanks to your chef, Steve, who was a brilliant chef at our party. He was very efficient, worked really hard and was very friendly as well. He offered to help us with the preparations for our party, and he was lovely when he served to all our guests. The food was very tasty and we would definitely use you again. Once again, many thanks, especially to the lovely South African, Steve!”

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Big Roast is London’s leading hog roast and spit roast service. For more information either email contact@bigroast.com or call 0845 500 5450

The spit roast dates back before medieval times. In medieval and early modern kitchens, the spit was the preferred way of cooking meat in a large household. A servant, preferably a boy, sat near the spit turning the metal rod slowly and cooking the food; he was known as the “spit boy” or “spit jack”. More mechanical means were later invented, first moved by dog-powered treadmill, and then by steam power and mechanical clockwork mechanisms. Spits are now usually driven by electric motors.

Rotisserie is a style of roasting where meat is skewered on a spit – a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. This method is generally used for cooking large joints of meat or entire animals, such as pigs, turkeys, goats or historically, entire cattle. The rotation cooks the meat evenly in its own juices and allows easy access for continuous basting if desired.

Horizontal Spit Roasting

This style of rotisserie mounts the spit horizontally. They are often used to cook whole chickens or roasts of various meats including beef and pork. The design may include a single spit mounted over an open broiler or grill, a single spit mounted within an otherwise-conventional oven, or many spits mounted within a large industrial oven. The latter are commonly used to mass produce roasted meats for sale to consumers.