Hog Roast or BBQ: Which Suits Your Event and Guests

Is a hog roast or a BBQ better for an event?

A hog roast suits larger groups of 60 or more who are happy with pork: one pig feeds a crowd, service in rolls is quick, and per-head cost falls as numbers rise. A BBQ suits mixed groups and smaller numbers: more choice, easier to cater for guests who do not eat pork, and cooked in batches so food is freshly off the grill. Both commonly cost £10 to £25 a head catered, depending on the menu and the service.

How do costs compare?

For large numbers a hog roast is often the cheaper way to serve a hot main, because a single pig covers a lot of people. A BBQ's cost rises more steadily with numbers because each guest has two or three items cooked to order. For small parties, a hog roast's minimum charge usually makes the BBQ better value.

Which is faster to serve?

A hog roast, once the pig is ready: carving into rolls is quick, and a queue of 100 moves steadily with one or two carvers. A BBQ serves in waves as each batch comes off the grill, which suits a long afternoon but can build a queue if everyone eats at once. Tell the caterer when you want everyone fed.

Which suits mixed diets better?

A BBQ, usually. It is easy to offer chicken, beef, fish and vegetarian items alongside each other, grilled separately. A hog roast is a single pork dish, so caterers add a second meat and a vegetarian main for guests who do not eat pork. For guests who avoid pork for religious reasons, ask how the other dishes are cooked and served separately.

What about the weather and the site?

Both run on gas and are cooked outdoors or under cover. A hog roast machine is a closed unit and copes well with rain; a BBQ grill needs a gazebo. Both need a firm, level spot away from buildings and guests, and venues commonly ask for a gas safety certificate and insurance either way. Many caterers do both, and some offer a hog roast with a BBQ alongside, which is worth asking about for a mixed crowd.