Since purchasing my Roaster, I have been using in for everything under the sun from roasting Jerk marinated chicken, pork and fish to vegetables. My first pig roast was Saturday 9/20/2017. We roasted a 50 pound pasture raised pig and served about 70 people. The first part to be devoured was the crackling. We had nothing but positive comments on the delectable taste of the pig. However, the star of the show was the Roaster. It was truly an eye candy as no one present has ever seen such an awesome machine that could roast a 50 pound pig in such a short period of time. There was always a crowd around the Roaster, snapping pictures with their cell phones while they ask a multitude of questions. There were folks who had tried their hand at whole pig roasting, with not so great results. So they were naturally interested in where I got such an impressive roaster.
I picked up the freshly butchered pig on Tuesday and placed it in a pickling salt and water brine the same evening. I did not add any flavoring to the brine as I did not want to alter the natural flavor of the pork. I let it steep in the brine until Friday morning, then I removed it and patted it dry. I left it in the cooler with ice packing until Saturday. By noon the pig was in the Roaster with both burners on high. What has always impressed me is how this Roaster is able to maintain a steady temperature of 400 degrees throughout the roasting. I could not have made a better investment as these days I rarely use my other grill that I had custom made for $5000. A second Roaster will be in my future as I expand my business. We are definitely looking forward to a couple of Fall wine pickup Pig Roast events at one of the vineyards that we service. A big shout out to Dale who supported my learning curve in mastering the Roaster.