Summer Is Here!
Nothing Like A Summer Cookout!
Our Grilling/Roasting Equipment
We have two different styles of Roasting Equipment to roast Pigs, the Rotisserie and Grated Grills, both
work well to roast pigs, however the Rotisserie Style Roaster makes the best Pig . We only use the
Grated Grills for our Large Pigs, any Pig weighing more the 175lbs live weight, see below for our
recommendation, in making your next Party a ”Big Hit”.
The Rotisserie Style Pig Roaster is a more “On Hands” type, where you need to add charcoal about every
30 minutes or so, while the Grated Grills are more “Set & Let” and you need to add all the required
Charcoal at the start of the grilling process.
Our Rotisserie Grills are rotated using a 4RPM Gearmotor that is mounted directly to the Spit. Any food
roasted on a Rotisserie Grill is basted by its own juices and it keeps the meat moist, unless you obviously
over Cook the meat, which is why we will always recommend the Rotisserie Grill.
Our Grated Grills are also Charcoal Fueled Grills and as I mentioned above, you need to fill up the Grill
with our Recommended amounts for the Pig you are cooking, because it is difficult to add Charcoal at
anytime of the Grilling Process. The heat is controlled by increasing or decreasing the amount of
Oxygen, which is controlled by small dampers on the outside bottom portion of the grill.
The difference of taste between the Roasted Pork is pretty much the same, however I think that the
Rotisserie Grills make a better product at the end of the day, The Grated Grills have a Grease Catching
Tray right below the grate and the grease flows out the back through a small pipe and into a metal
bucket. The difference between the two grills is specifically the mentioned Grease Tray, in the Grated
Grill. What happens is as the grease drips off the pig and drops into the extremely hot tray and towards
the end of the grill process the grease actually chars and releases a bitter smoke that imbeds into the
skin and makes the skin bitter and un-eatable.
One of the best parts of the Roasted Pig is the Crisp Skin, especially if you add our Optional Dry Rub
Seasoning , It’s like eating a thick potato chip laden with flavor of the basted process.
So our recommendation will always be “Rotisserie”
We have (8) eight Rotisserie Grills and only (3) Grated Grills – With (2) Tow Behind Rotisseries and (1) Tow Behind Grated Grill.
Our Chicken Grills are large enough to Grill 40lbs of Chicken and they have a lid to allow us to control the temperature and smoke process, make a much better Chicken Leg or Chicken Breast then the open top grills you see along the road or at events where they process large amounts of Chicken. Our Chicken Grilling Process is a (2) two hour process, where the first hour it’s all about the charcoal and the last hour of our cooking process is all about the Smoke, where we add wood and wood pellets. So by having the lids on our grills we can drive the smoke to the bone. The last half hour of our grilling process is all about our homemade sauce that adds tremendous amounts of flavor as well. If we do this process by the book you will find that, not only is it different, it’s also the best you ever tasted. Most meats are the
best using a Slow Cook Process, so mix it up a little and order Pig and add some Chicken, it’s all about the food, your guests will always remember your event, by the food they eat.
Grilled Food is all about the Roasting Equipment, so if you rent our grills and follow our instructions a “Do It Yourself” person will roast the same product that we do.
Enjoy Your Summer and Happy Eating
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