Christmas is within view with only a few more weeks to go until Father Christmas (or one of our Chef and Griddle Chefs) could be bringing you a warm hog roast carved and served in your dining room. We have booked in two jobs for Christmas day this week, one is for a classic hog roast and in this cold weather I can’t think of anything better than pork in a roll with piping hot sage and onion stuffing and crispy crackling served onto platters. The second job on Christmas Day is the hire of a one of our hog roast machines to a family who are doing their own roast turkey in the hog roast machine as our machines can be used to cook almost any type of meat. We have even had people enquire about whether or not they can cook deer in the machine which they can as long as it will fit. We have also cooked some rather exotic meats with our machines in the past such as Crocodile, Ostrich’s and Bison.
Yesterday we did a hog roast for a young man’s 21st birthday party, the event was a held at a cricket club in Burnley for around 50 people. This was our classic hog roast menu but as it was for a 21st the customer had asked that we ladle Jack Daniels whisky onto the pig whilst it was cooking to see if it would retain the flavour. We have done this in the past with cider and ale and it does give the meat a slight flavour of the alcoholic beverages. When we gave the pig this treatment with the whisky the result was extraordinary, the pork had soaked up all the flavour of the whisky giving it a very distinctive taste. Even the guests that said they didn’t usually like whisky (for whom we had saved a portion of the pig that wasn’t soaked in the brown liquor) wanted to try some and actually preferred it over the normal pork.
As we could tell that the celebrations were going to last until very late at night we carved up the remaining meat onto platters and left it out with bread rolls, crackling and sauces as a snack for later.