If you are planning a fall party or neighborhood gathering, potlucks may be fun, but why not make it an event to remember? Clambakes and pig roasts are great opportunities to get guests involved in the prep and cooking, not to mention providing the perfect outdoor hang out filled with wonderful smells.
These outdoor parties can involve some preparation, but with Sully’s, you can secure all the materials and instructions you need to make yours a success.
Your Fall Clambake
The traditional clambake features a variety of seafood, including clams, mussels, shrimp, and lobster, and is typically held at a beach, where the host digs a hole, layers it with stones, and lights a fire to set the food steaming to perfection. Today’s clambakes can easily be located in your backyard, where you may recreate beach steaming in a kettle grill using charcoal and seaweed or contact Sully’s for a burner, steamer, and instructions for your bake.
Your clambake To-Do List:
- Decide what you want to include in your bakes, from lobster, shrimp and mussels to chicken and sausage, along with clams, of course.
- Be sure to add the extras, including potatoes, onions, sweet potatoes, corn, and even hot dogs.
- Contact Sully’s to rent your propane burner and 60-quart steamer. All the instructions are included for set up and use.
- Don’t peek until it’s time to remove the chicken and potatoes and add corn.
- For separate cooking of lobsters or crabs, Sully’s has a 60-quart stock pot for stovetop In fact, you can plan an entire clambake or clam boil on your stovetop using this convenient stock pot.
Your guests will enjoy helping with food preparation, additional side dishes, and gathering outdoors as the steamer does the work. Don’t forget light liquid refreshments such as white wine, peach sangria, and lemonade. Check with Sully’s for beverage dispensers that make serving easy.
Your Fall Pig Roast
An old-fashioned pig roast means securing your pig to a steel pipe and building a hot fire under it, then turning and basting your pig for 8 hours to slow roast it to perfection. Sully’s makes it easy with a charcoal pig spit that is easy to set up and use in any backyard.
Your pig roast To-Do List:
- Secure a pig to feed your guests. (A 60-pound pig feeds 35 to 45 depending on additional food you plan to serve.) Do your homework. A young pig will provide tender meat.
- If your pig is frozen, allow 24 hours for thawing.
- Allow for preparation time, as your pig will need to start cooking early in the day – anticipate 8 hours of cooking time.
- Sully’s towable charcoal pig spit has a 180-pound capacity and includes detailed instructions for use. Be sure to have plenty of charcoal to keep heat at a constant temperature for even roasting.
- Planning on a stuffed pig? Herbs, whole garlic cloves, onions, sweet potatoes and oranges are great options, but don’t overstuff, as that can cause the meat to dry out before the inside has reached optimum temperature.
Guests gathered near your roasting pig can help with turning and basting, as well as feeding the hot coals. Good side dishes to request include baked beans, coleslaw, fresh fruit and grilled vegetables. Get your guests involved in preparing exotic barbecue sauces to serve with your pig roast, or consider balsamic reduction, orange glaze, or brandy fig sauce.
Get your party started
Call Sully’s Rental today to get all the items you need for your fall clambake or pig roast. Sully’s detailed instructions take the guess work out of planning your party and our experts are ready to help with all the extras, including extra seating, tents, and heaters to take the chill off a cool evening.