Charcoal Barbecues and Whole Joints of Roasted Meat

As wedding caterers able to cook fresh food for up to 250 guests, we use four large barrel charcoal barbecues. As well as two Argentinian style spits.  Cooking over lump wood charcoal supplemented with our own apple and cherry wood.

We roast and smoke whole joints, butterflied marinated legs of English lamb, ribs of beef or chickens served whole to the table.

I have cooked pulled pork for an event (on an Island!). However as it needs cooking for around 24 hours on a BBQ this is not feasible for wedding catering.

Often we  BBQ quick cook cuts of meat so that we can turn over food quickly and replenish the grill with fresh as we serve.
Placing  bowls of freshly made salads on each table we prefer to offer guests meat and fish and vegetarian food exactly how they like it cooked fresh from the BBQ grill. Some like salmon and steak rare, some like it well done.
If BBQ food is plattered we cannot offer it that way. It is easier to cook everything off in the oven first, flash it on a BBQ and then put it in the warmer till service but I will not provide food like that. If its not charcoal its not a BBQ. Somebody really should tell weber

There are a couple of exceptions, e.g. foods, that the variable nature of heat on a BBQ does not allow us to cook only over charcoal. For example Chicken on the bone needs to be cooked to a safe temperature in the oven first before going to the BBQ and when we offer pork belly marinated in cider and rosemary we braise it first in the oven before crisping it up on the BBQ.

Whole English Lamb cooked over an open fire, served alongside seven fillets of Red Poll beef supplied by a local farmer (pictured at the top of the page)

open fire cooking

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