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Expert Pig Roasting Tips

At the end of cooking ensure that you have a high heat to obtain fabulous crispy skin. Cooking for too long over a low heat can cause all of the fat to render away from under the skin and you will be left with hard, tough skin, you need some of the fat to remain for the skin to be juicy and crisp for a perfect pig roast. Before serving use a temperature probe and check that the thickest parts of the meat, the shoulder and hip, have reached 72 Degrees C.

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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.

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