We’ve been celebrating this week because we’ve just found a new hog roast chef to add to our ever growing team of specialists. Our new recruit, my new partner in crime is called Roger, a fine chef who comes to us with previous experience and he’s taken effortlessly to Spitting Pig and the top of the range machines we use. The highlight of his time so far with Spitting Pig has been getting to cook from the many unbelievably good menus of ours. Roger had never had much experience beyond spit roasting pigs and so he’s found cooking some of our large buffet menus particularly exciting, a real change of scenery from banging out spit roasted pigs with not much else.
On Saturday passed myself and new recruit Roger paired up for his first ever party hog roast with Spitting Pig. The request asked of Spitting Pig was simple, come to my pub and cook a hog roast for my brother who’ll be celebrating his 30th birthday. So off me and Roger went, pig under one arm, hog roast machine under the other – i’m just joking, they’re too big to be carried in 1 arm. We got there and we were both immediately impressed by the venue, despite being a small pub it was laid out in such a way that was perfect. There was a large window at the back end of the pub leading onto the beer garden that could be drawn back, so that’s where we positioned the machine and began the hog roast cooking activities.
The crowd were a rowdy lot and judging by the number of times myself and Roger were asked if it was nearly ready by the guests I can tell you they were positively hungry. The trick was to cook the large pig steadily so that when it came time to serve it was well and truly cooked through and everybody could get their pig roll without extra wait. The just under 60 guests each were handed an extra large sized spit roast pig sandwich, true man food to fuel the party.
Roger also excelled in his role, which was to prepare for the party a barrage of canapes and side foods that the guests could help themselves to from a buffet tray – as if their hog roast rolls weren’t enough!
The mix of hog roast rolls and finger-licking canapes was just what was needed to give the party an extra dimension of awesomeness, and i’m really glad to have another excellent chef like Roger to work with in future.