1 800 737 3750



Venezuela Indoor Restaurant - PigOut's Recent Success Story

We have the PigOut Roaster installed inside, with an extraction hood, next to the dining tables where everyone can see when the pork is being roasted (to customers it seems amazing). The Roaster on weekends is in constant use, even working 24 hours from Thursday to Sunday roasting pigs from 45 to 50 kilograms, so the need to buy 2 additional spits sets to save some time in the assembly of pigs prior to the rotisserie on weekends is essential. We are in the process of opening a second restaurant and will be ordering a second Roaster for the main attraction again!

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Sam - British Columbia

I have been cooking pigs for over 20 years with my home made BBQ, I am so glad I upgraded to the PigOut Roaster. On a scale from 1 to 10 I give it all a 10! Very nicely built and well done.

I only do this on weekends. It's working very well for me, I meet tons of people and have a great time doing it. I enjoy my new roaster very much, it's be a pleasure cooking with it, there is nothing better then this machine.

If you are in the Rosedale, British Columbia area
and looking for a Pig Roast contact,

Sam - 604 819 3095


Porchetta Perfection with The Border Group

Well...our Porchetta evening was a success! The PigOut Roaster worked perfectly!! Everyone enjoyed the event, and the food. We stuffed the Porchetta with pieces of a 5lb butt roast, stitched it, and tied it up. We trimmed about 2 inches of pork belly off each side as it was overlapping too much. We skinned the meat off the strips we took off and put them inside as well. We had a small rupture with the Porchetta approx one hour into the cooking but we wrapped it with foil and it was all fine. I think the reason being is we tied it so tight and not perfectly evenly spaced so the largest bulge ended up bursting. I will be purchasing the porchetta attachment before I attempt my next one. The crackle was amazing, asdnm everyone loved the meat.

I put it on at 11am and it was totally done by 3:15pm so I turned one burner off and kept one on low and just kept the meat at a good hot temp till we carved. I took all the foil off 30 minutes before carving and cranked the heat to full (450) for 20 minutes and it finished the crackle off perfectly.

David Borys

Vice President & Director of Sales
The Border Group of Companies Inc.
Phone: (204) 957-7200
Direct: (204) 594-3016
Fax: (204) 957-7200

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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

Toll Free: 1 800 737 3750
Mobile: 1 905 650 0761
FAX: 1 800 294 7601
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