Delicious Southern Slow Roast For 20 Guests In Stratford

Surrey - ribsFor a party at Brine House on St Stephens Road in Bow, Hog Roast Stratford was asked to cook our extremely popular Southern Slow Roast Menu for 20 guests. Brine House is a private, purpose-built development, set back from the road, and we would be cooking our Southern Slow Roast in the communal gardens. This menu gives our customers lots of choice and variety, as you get to choose several meats and several sides dishes to enjoy with our tasty sauces, condiments and various bread rolls. For the meat dishes, you can select three from BBQ pork butt, spicy Creole pulled quarter of lamb, Texan 24-hour beef brisket, spicy Cajun whole roast chickens and Louisiana sticky pork ribs and we also offer a vegetarian main too. For the accompanying dishes, you can choose four from Memphis-style crunchy coleslaw, a Greek salad, corn on the cob, all-American mac and cheese, a seasonal green leaf salad, spicy sweet potato wedges and skin-on Southern-style jacket potatoes. There are so many dishes with this Hog Roast Stratford menu that your guests will be more than happy, as there’s something for everyone.

On the day of the party, Hog Roast Stratford arrived at the venue in Bow ages before service, so that we could set up our gazebo, serving tables and equipment and then start slowly roasting the marinated meats at a low temperature for a few hours. While we Surrey - pork and ribscooked, many of the guests relaxed on the lawn in the sunshine, enjoying refreshing drinks. The chosen meats for this party were our sticky ribs that fall off the bone, our barbecued pork butt and our Cajun-spiced whole roast chickens, with veggie skewers for the vegetarian guests. We make the skewers with fresh and tasty pieces of halloumi, courgette, mixed peppers, mushrooms, tomato and they can even be made vegan if we leave out the halloumi cheese. We also cooked sweet potato wedges, corn on the cob, and mac and cheese for the guests and put together a lovely Greek salad, with feta cheese, olives, cucumber and tomatoes and even fresh slices of watermelon added.

By 8.30pm, it was time to start serving our delicious food to the guests, to satisfy their collective hunger.