Few would dispute that Hog Roast Paul are the masters of the hog roast in catering. It is in our name after all! Having been working with this most incredible of meaty roast dishes for well over 20 years now we reckon we know a thing or two about achieving the very in taste and texture on a roast, so of course our customers regularly come to us asking merely for advice for their own at home roasts or for future events. At events our chefs frequently get chatty with some of the guests who of course are dying to know more about the whole process, and there is little else we love more here at Hog Roast Paul than showing off our expertise and talking food and roasts!
For those who haven’t enjoyed the pleasure of a one-to-one conversation with one of our chefs there is no reason to despair – we still have some top roasting tips for you to try out this Autumn!
Now of course the old wife’s tale about roasts is that they are extremely dry and lack flavour. While that can be true with overcooking or wrongly prepared roasting methods, a perfectly done roast is one of the most juicy and flavoursome dishes around. For us the spit roast method always gets around any danger of dry meat or a lack of flavour. Your flavouring will all come from how you season your meat, so a simple base seasoning tip will be to rub a bit of salt and pepper across your roast first – other seasonings are up to you from there, have fun with it and try experimenting to get the best flavours you want, but for a starter the golden rule is always to have salt and pepper.
With your meat suitably seasoned the spit roast really does take care of the rest. The turning action of the spit ensures that the meat doesn’t get dry; a baste is created from the meat’s juices and your seasoning which then circulates all throughout with every turn, intensifying over every hour and guaranteeing that every bite comes bursting with flavour. Around 4-6 hours will have a nice crispness to the skin and have the inner meat perfectly rich in taste.
Hog Roast Paul’s final tip? Carve up your meat nice and thin and simply tuck in and enjoy! You’ve earned it.