It doesn't get any better than this!

Start making money today with the PigOut Roaster with $0 DOWN and NO Full Payments for 6 MONTHS ~ PLUS Bonus NO Early Payment Penalty.

Roast one pig per month and the roaster is paid for, WORRY FREE!

Financial example of a festival or market:

1 x 140 lb pig $ 220.00
1 x propane $ 20.00
20 doz Buns $ 80.00
TOTAL $ 300.00

Sell 220 buns @ $6.00 $ 1320.00
Gross profit $ 1020.00

Private events attract a higher spend, add some sides and enjoy higher income and profit. (Regional variations in costs and selling price)

Fill out an application

• USA customers online applcation CLICK HERE
• Canadian Customers download application HERE and email back to This email address is being protected from spambots. You need JavaScript enabled to view it.

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

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