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Have you tried cooking plank salmon on your PigOut Roaster?

Plank Salmon

This is a very simple, quick and easy way to cook plank salmon.

Purchase Cedar planks, and soak them for 2+ hours in water.

Take whole sides of salmon and trim off the fatty parts (white areas).

Marinade the salmon sides in your favorite mixture, it is easier if you put them in a ziploc bag, for approximately an hour. (See recipes below)

Preheat the roaster to a medium heat with the BBQ racks installed.

Place the salmon skin side down on a plank and pre portion it into required size, it is easier to do this when the salmon is raw.

Put the planks on the BBQ Racks and close the lids and set the temperature to low, it will take about 18-20 minutes for the salmon to cook.
For best results do not lift the lids too often if at all. Also keep a spray water bottle hand in case of flare-ups.

You can also experiment with the smoker box; fill it with pre soaked wood chunks, diced up Bourbon, Tequila, or Rum barrels are excellent (you can order from us) put the smoker box on one of the burners before you put the planks in.

When the salmon is cooked; juices are clear and the salmon takes on the solid pink color, carefully lift the plank out and serve with buttered baby boiled potatoes, and a crisp green salad, A glass of Sauvignon Blanc would just finish it off!!

Marinade Recipes

1. Squeeze 2 lemons into a cup, mix in 2 table spoons of whole grain mustard add to A large Ziploc bag and put the side of salmon in. Close and shake and leave for an hour. Place salmon skin side down on presoaked cedar plank, cut to required portion size, Decorate with slices of lemon on the top. Cook in roaster for 20 minutes and serve.

2. Dissolve 2 table spoon of honey in a cup of warm water and allow to cool. Add 1 large clove of fresh garlic finely chopped. Place salmon in Ziploc with marinade.


Roasted Pork Tenderloin with Apple Balsamic Sauce

Apple Pork

Medallions of Pork are cooked in a delicious apple balsamic sauce.
Serve with mashed potatoes.

1 lb (454g) Pork tenderloin
1 tsp (5 mL) each coarse salt and fresh cracked pepper, divided
2 tbsp (25 mL) butter
1 large onion, sliced
2 cloves garlic, minced
1 tart apple, cored and sliced
1/2 cup (125 mL) dry white wine
1 tbsp (15 mL) each fresh thyme, rosemary
1 cup (250 mL) chicken broth
2 tbsp (25 mL) good quality balsamic vinegar

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Caribbean Kabobs – Pork Tenderloin Recipe

Caribbean Kabobs
  • 2 Pork Tenderloin - cubed
  • 1/2 cup (125 ml) pineapple juice concentrate
  • 2 tbsp (30 ml) soy sauce
  • 2 tbsp (30 ml) brown sugar
  • 1 tsp (5 mL) cumin
  • Pinch cayenne
  • Makes 4 servings

Combine ingredients for your marinade. Pour over pork cubes; stir to coat.
Refrigerate for 2 hours.
Soak wooden skewers in water 10 minutes to prevent burning.
Thread marinated pork onto skewers, alternating with vegetable or fruit chunks.
Broil or grill on barbecue 8 to 10 minutes turning once and brushing with extra marinade for first 5 minutes. Discard leftover marinade. Probe meat to check it has reached 165deg. F.
Serve with fresh leaf salad.

Nutritional Information: 237 Calories, 26 g Protein, 2.1 g Fat, 26 g


The PigOut Roaster was developed to help Caterers make money; attracting customers, taking away many of the hassles of event catering and allowing BBQ enthusiasts to WOW their friends.



2 Cushman Road, Unit 10
St Catharines, Ontario, L2M6S8, Canada

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