There’s nothing wrong with a classic BBQ. Burgers, sausages, spareribs sizzling away while everyone mills around with a drink – it’s a reliable formula and one that’s earned its place in the summer calendar for good reason.
But sometimes reliable isn’t quite enough. Sometimes you want the same relaxed, outdoor energy with a bit more fire behind the flavours.
That’s exactly where Hog Roast Bridgwater’s Southern Slow Roast Menu comes in, and it’s what Cranleigh Gardens Medical Centre chose to shake up their annual summer BBQ this year. Same concept, completely different league.
Drawing inspiration from the kitchens of Texas, Tennessee and Louisiana, this menu is built around the kind of cooking that takes patience and rewards it generously. Secret-recipe rubs applied well before the heat goes on, low and slow cooking that lets the flavours develop properly rather than rushing them – the results speak for themselves. BBQ pork butt, Texan 24-hour beef brisket and Cajun-spiced whole roasted chickens all hit the table moist, tender and full of the kind of depth that a standard grill just can’t replicate.
For anyone who wanted to dial things up even further, three sauces were waiting – smoky sweet BBQ glaze, hickory bourbon sauce and a hot and spicy Cajun pepper sauce that proved popular 
with the more adventurous guests in the crowd.
As always, Hog Roast Bridgwater made sure the vegetarian and vegan guests were equally well looked after. Grilled vegetable kebabs with optional halloumi, tzatziki and flatbreads gave them something genuinely worth choosing rather than settling for, and the sides made sure every plate felt complete – Greek salad, creamy gourmet coleslaw and a mix of sweet potato and classic fries ready to be loaded up with salt, vinegar and sauces in whatever combination took someone’s fancy.
By the time the evening wrapped up, all fifty guests were properly fed and everyone went home glad that Hog Roast Bridgwater was part of the event. As for us? Our team had an absolute blast catering for the Cranleigh Gardens team and we’re already hoping the invite comes around again next summer. Consider this our very public application.