Ive seen hog roast chefs frying meat on a hot plate, why?
Answer – With the cheaper catering the meat isn’t properly cooked therefore they finish cooking the raw meat off on a hot plate which makes it tough….so it seems pointless having a Hog Roast when you are having a “fry up” I saw one guy arrive at a street venue in Bristol with a pig he cooked the day before, he carved the cold meat and fried it on the hot plate.
