• Chrysanthemum


History of Barbecues...

Barbequing encompasses four or five distinct types of cooking techniques.



No one is really sure where the term barbecue originated.

The conventional wisdom is that the Spanish, upon landing in the Caribbean, used the word barbacoa to refer to the natives method of slow-cooking meat over a wooden structure made of sticks.

By the 19th century, the culinary technique was well established in the American South, and because pigs were prevalent in the region, pork became the primary meat at barbecues.

Corn bread emerged as the side dish of choice, owing largely to the fact that in humid Southern climates, corn grew better than wheat (which was prone to fungal infections).

Barbecue allowed an abundance of food to be cooked at once and quickly became the go-to menu item for large gatherings like church festivals and neighborhood picnics.


The tradition of the pig roast goes back millennia and is found in many cultures

In the United States, roasting a whole pig or a feral hog has been a tradition for over two hundred years, especially in the Southern United States where it is closely linked to barbecue. From Virginia south to Florida Panhandle. and west to the Mississippi River south to Louisiana, the flavoured meat in Southern, Cajun, Appalachian, and Creole cooking is pork and has been since colonial times: pigs did not require any special handling or maintenance and could be sent off into the woods and rounded up again when supplies ran low, and thus were the prime choice for meat for small farmers and plantation owners, and for men living up in the mountains the tradition was to drive their pigs to market every fall, fattening them up on the many nuts and acorns that proliferated in the area.

Like many plantation owners, he raised several pigs for slaughter in November and once his slaves had finished curing the meat into ham and bacon they would pit roast some whole pigs over hot coals as a treat. Outside of the English speaking states of the South, francophone Cajuns, then as now, had cochon de lait as a traditional dish for the gathering of their large families.

Outdoor cooking is our passion

We find the history of our trade fascinating, and feel as though we are helping to keep an age old tradition alive by offering to make large scale outdoor cooking available to everyone. This means a lot to us and you can tell by the quality of the food we provide. From our supply only service to help keep costs down to our full service package from 50 people upwards, you can sure the our equipment, our meat supplies and our service are to a great standard, and it is important to us that we provide your the best possible service so you can enjoy the tradition of a roast as much as we do.