HIRE A SPIT
One little girl at a market was fascinated and kept dragging her parents back to watch. We talked about the pig, where it came from and how it lived and finally she announced with great certainty, “That pig will be dead soon.” Later she returned for a pork roll.
I just wanted to send a quick note to 'Thank you' and in particular a huge thank you to Chris for such an exemplary representation of your company! Everything ran like clockwork from setup to service and Chris was ever so accommodating - and the lamb was absolutely outstanding! My clients are still talking about it and the aroma that filled the building!' JC 26/3/18
'Thank you Chris and Grant for making my husband's bday perfect!! Chris was so amazing and helpful and the meat was cooked to perfection!! Thank you heaps and heaps you guys are the best!!!' MWB 24/7/17
ABOUT THE SPITS
Our spit barbecues are uncovered and locally made using commercial grade stainless steel. They are highly rated and can carry up to 40 kg and are locally made, except the motors which are imported. We supply untreated Australian hardwood charcoal which burns evenly and gives a good flavour. The spits have a small, electric motor which turns the pole.
SPIT HIRE ‘WITH ANIMAL’
We're whole body butchers and we only hire our spits ‘with animals’ which means we don’t just hire spits on their own. We source the right animal for you and thread the carcass prior to delivery. You can roast anything that can be attached to a pole on the spit – as long as it’s balanced so it doesn’t slip and can cook evenly. The most popular and easiest choices are whole animals – pig, lamb or goat.
SPIT DELIVERY AND SET UP
PLEASE NOTE: If you don't want the distraction of cooking yourself, we can provide a skilled spit master who will set up, cook, carve and clean up for you. Just let us know when you fill out the request for a quote.
Most people prefer us to deliver the spit but you can pick it up from us here if you’ve got an appropriate vehicle such as a ute or van.
Otherwise, we deliver the spit to your address and set it up so all you need to do is light the coals. We’ll provide advice on cooking times and techniques if required.
After your event, before we’re due to pick up the spit, we ask that you clean out the coals from the coal tray and hose the spit down with hot, soapy water so we can transport it.
Spit hire $220.00
- animal threaded onto pole
- set up onsite and ready to light
- on-call advice as required (day or night)
20 kg Australian hardwood coal* $40.00
Spit delivery and collection**
Monday to Saturday
- Up to 10 km away: $60.00
- Up to 15 km away: $70.00
- Up to 20 km away: $80.00
- Over 20 km by arrangement: TBC
- Delivery prior to 7.00 am: $50.00
Cooking meats est. $175-330
See ‘Whole Animals and Cooking Times’ below for more information.
Refundable cleaning deposit $50.00
WHOLE ANIMALS AND COOKING TIMES
The size of animal you’ll need will depend on the occasion, the number of people you’re feeding and the array of other food you’re serving.
If you’re feeding the local rugby team a feed of spit-roasted pork on a roll after a huge game, your pig might not go very far. If it’s one of an embarrassment of gorgeous dishes served at a gala banquet dinner you’ll probably find you might even have left-overs... which is another issue to consider as it can be a bit disappointing when there’s nothing left for the recovery lunch the next day.
Please give us a rough idea of the number of people you're feeding and we'll suggest the right size animal.
Pigs range from suckling pigs at 10 - 14 kg through to light porker pigs at up to 35 kg. Lambs are usually between 18 - 22 kg.
Cooking longer and slower yields better results and it’s wise to allow five to six hours minimum for spit cooking. It takes about 45 minutes from lighting for the coals to be ready for cooking.
So, for example, if you’re cooking a 25 kg pig and you’re planning to eat at 1.00 pm, you’ll need to have your animal cooking by 7.00-7.15 am. Which means you’ll need to light the spit at 6.15-6.30 am.
The time it takes to spit roast a whole animal varies significantly depending on the size of the animal and the environmental conditions. The bigger the animal the longer it takes and cold, windy weather also slows cooking.
As a very rough guide, a 16-20 kg pig would usually take about five hours of cooking.
PASTURE-RAISED, FREE RANGE, PIGS
Our pigs are from herds from NSW farms including Extraordinary Pork, Tanglewood and Pillar Rock. Some are breed-specific, such as Berkshires, but most are from mixed-breed herds.
They are ‘pasture-raised’ which means that all pigs are free torange on pasture for their entire lives. They are weaned much later than the pigs from farms where the animals are fully or partially shed-raised. ‘Bred free range’ pork, for example, comes from pigs that are born outside but then moved to sheds at about three weeks old.
Our farmers make the decision about when to wean based on a range of factors including environmental conditions and the health and well-being of the animals.
We sell a range of breeds of lamb from NSW farms including Moorlands bio-dynamic Texels and Lynden bio-dynamic White Sufolks.
We source our Boer goats from The Gourmet Goat Lady – chevon (weaned kids) and capretto (milk-fed). Goats aren’t always available so please give us plenty of notice if that’s what you’re after.