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Michel Lafond PigOut's NEW bilingual agent in Quebec

Michel Lafond, our new bilingual agent in the Province of Quebec was in international sales for the better part of his 30 year career. Michel understood very early on in his career that results are always based on a very simply mathematical equation….user + equipment = results. If your equipment renders your work less complicated, more time can be allocated elsewhere thus making your life easier and your end result more profitable.

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Tahiti TOA Meatings - PigOut's Recent Distributor

French Polynesia, New Caledonia and Wallis and Futuna Territories

Letter from the owner

I am retired of the Polynesian Administration since 2013 and have no culinary gift at all. So I learned the basics by myself and with the precious advices of my "cordon bleu" wife.

As Polynesian islander I have very early been initiated in our traditional way of cooking meals in the earth oven on preheated volcanic stones. This weekly family and festive meal has always a pig as main dish but we never see it while it cooks because it is burried.

The PigOut Roaster was like an illumination to me. The PigOut Roaster is the greatest invention of the barbecue industry I ever seen because it is very easy to set up and use. It is nice looking and easy to transport. The WOW factor is amazing and leaves the customer with flavors that are mouthwatering.

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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.

WHO WE ARE

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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CONTACT US

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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