Charcoal, as a fuel for powering the fires of mankind, dates back to time immemorial. When homo sapiens first began to cook the meat that they were eating, the use of coal was inadvertently being used. Thus, the use of coal is highly historic. Back in the days after the Neanderthal Man ceased to walk and was replaced by humans, the idea of cooking ones food was implemented. Prior to this moment in time within history's vast tapestry, close derivatives of humankind ate meat raw. These creatures were much more hard wearing than modern mankind is. Featuring thicker set bone structures and tougher characteristics, the creatures that were so much like us were in so many ways also different to us. The history related to the burning of wood and, thus, charcoal, is vast and highly relevant. It is one of the oldest facets of humankind which we still utilise today. As one of the most mysterious and intriguing aspects of nature, fire, as an entity all of its own, has something of a mystical quality when used in the preparation of food. Utilising a natural process, such as fire, to cook food is a way in which modern humanity can immediately and directly engage modern humankind in a relationship with their most distant and ancient ancestral past. The historical element of the hog roast is one of the key aspects of the charcoal fuelled hog and spit roast catered service. Much more than a dining event within itself, the ability to revisit an ancestral past, in a collective manner, facilitates a huge amount of fun to be had by those at any given event within this vein of catering. Similarly, this sort of catered service is highly popular with groups who wish to have medieval themed parties. Allowing a genetic form of nostalgia, our history as humans is solidly and intricately intertwined with the utilisation of charcoal as a fuel with which we prepare food. As a relationship it cannot be overestimated, as is the case with the tastes it bestows as well as the fun that it allows us to have.
The modern day equivalent of the personal use of charcoal in the preparation of food runs along the lines of the common barbecue. This phenomenon has become highly popular within the past 40 years as it allows almost everyone in society to do something outside the 'norm' in terms of food preparation. Where the standard sort of food preparation in our very modern society today revolves around gas fired or electrically fuelled ovens, the notion of having a family barbecue or a barbecue with friends means that we can inject our dining experiences with variety, fun and classically beautiful flavours. More than this, the barbecue is a symbol of prosperity within the western view of the industrial world. This is due to the fact that we no longer eat purely for subsistence reasons, far from it in fact. Compared to post-war Britain and its aftermath, today many people expect a large degree of enjoyment to be derived from the eating of various food products. Through the expansion of culinary expectations and the increase in the mechanisation of the food industry (epitomised within the growth and entrenchment of large supermarket chains), the people of Britain have never been more receptive to the notion of charcoal fuelled hog roasting.
Where the vast majority of us have a whole host of conventional cooking appliances within each of our respective kitchens, the idea of hog and spit roasting via the burning of piquant charcoal allows people a tasty, theatrical and highly nutritious way of eating food. Charcoal is the critical aspect as it is this fuel which gives the variety and provides all the unusual elements. As variety is, indeed, the spice of life, it is foolish in today's era for a caterer to buy a gas fuelled machine which is, essentially, an appliance which we all have in our kitchens. As well as this, the historical aspect of humanity also shows us that our species loves to gather together and eat as an act of what can be said to be social communion. This social communion, today, is happily enacted through the medium of a charcoal inspired hog roast, where the glorious fumes are combined with the suns precious rays. To the backdrop of cheerful laughter, the coal is burned and departs its pleasant flavours amidst and within the carcass of the hog.
To cook using charcoal truly empowers the caterer as well as the home barbecue enthusiast. Where people may season meats with salt, pepper and other various condiments and liberal seasonings, the type of coal used can also shape and add to the taste of the meat which is being cooked. With woods such as cedar, and fruit based woods also, the charcoal gained from these various trees and their respective woods can vastly affect the taste of the meat. As gas only ever taints the meat, the way in which charcoal caresses meat allows for the final edible product to surpass excellence. Where gas can only ever bring 'Acceptable,' charcoal infuses the food with intense, complex and natural flavour which people (us included!) simply cannot resist. Added to this, the aromas that the combination of piquant charcoal and roasting meat fills people with immense amounts of anticipation. Not only does the meat cook to a softer subtlety, the real, dancing flames and the beautiful scents and aromas underpin the sheer theatre of the events which you can have, simply by purchasing one of our celebrated hog and spit roast machine units, coal powered, of course!
There are many reasons why cooking on charcoal is a superior pursuit. For subtlety of flavour, quality of finish and brilliance in the form of crackling, gas cannot even compare. The vast majority of catering clients and customers seek coal fuelled hog roast events for a reason; they surpass gas in every aspect and are true hog roast events.
