Cracker Jack's BBQ
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1796 Linwood Ave
Atlanta, GA 30344 (map) - (404) 849-6428
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Pig Roasting
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Cracker Jack's BBQ • Atlanta, GA
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We will bring our pig roaster to your events and do one of the best whole pigs you have ever had. I will also do ribs, beef brisket and smoked turkey.
I have been roasting whole pigs for over 30 years in Michigan, and now, I want to see how well a Yankee can measure up here in the South.
Reviews
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September 7, 2011
My company Executive Events just recently hired Cracker Jack's BBQ to cater a corporate family picnic. Our clients LOVED the food. Mr. St. John went above and beyond to cover every need and every bite was like heaven. The event was a success and the catering took it to another level. In fact, when my clients sent me a thank you note, Cracker Jack BBQ was the only 3rd party vendor to receive a special mention of appreciation!! How's that for leaving a great impression? It's a given that my company will be recommending Jack St. John and his catering to our clients for future events. Seriously, you can't find better service, better food, or better prices anywhere. Mr. St. John, you are at the top of our preferred vendor list.
– Tammy
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August 28, 2011
I may be biased but I gotta say if you have a chance to have Jack cater your event you wont regret it! I am a long time family friend who has attended at least 5 of his delectable events. His brisket, tenderloin,and the SAUCE oh the SAUCE! Best of all he loves to do it and it shows. Great guy and a guaranteed fun friendly and tasty event. Way to go Jack, tell Sharon to NEVER change her potato salad it's my family's favorite.
Cindy– Cindy
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August 23, 2011
I have had the pleasure of eating the delicious roast pig from Cracker Jack's BBQ on several occasions, and I promise you -- it is THE BEST tasting pork ever! The sauce just tops it off with just the right amount of tang, sweet and spice -- it doesn't overpower the meat. Now, understand -- I don't even eat a lot of meat, I am practically a vegetarian! But I would eat this BBQ any time I could! It is delicious! Jack and his staff are knowledgeable, experienced and fun! You will not be sorry if you hire him for your party!
– Rebecca
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August 22, 2011
Jack St. John did a pig roast for my son's rehearsal dinner this past Friday. His business style was everything we could have hoped for: timely service, friendly attitude and delicious food. Jack truly enjoys what he does and was happy to explain the cooking process to guests as they arrived. His wife Sharon and a couple of their friends helped throughout the function. The side dishes received almost as many compliments as the pork.
Thank you Jack for a job that exceeded our expectations.
– Jerry
Question and answer
Q. Describe the most common types of jobs you do for your clients.
A. Graduation open house, Family reunions, Back Yard Parties, or any function that will require a large amount of meat that can be prepaired and served at the same time.
Q. What important information should buyers have thought through before seeking you out?
A. That I will need electricity, and an area big enough to put my roaster. We can discuss that when I get my first call
Q. Why does your work stand out from others who do what you do?
A. I do my work in the open so people can mingle around the roaster and ask questions
Q. What do you like most about your job?
A. The people I meet and the look on their faces when they take the first bite.
It is the satisfaction of knowing I make them happy.
Q. What questions do customers most commonly ask you? What's your answer?
A. How long does it take to cook? How did you get started? . Why do you leave the head on!? Anything having to do with cooking the pig
Q. Do you have a favorite story from your work?
A. The first pig I did was actually two. We did them on an open spit and spent twenty plus hours, and more than 300 lbs of charcoal to get it done. Now, with the roaster we have, I can cook a 120 lb pig in nine hours using 3 twenty lb bags of charcoal.
Q. How did you decide to get in your line of work?
A. I like to cook and see the expressions on the face of the ones eating my food.
There are few feelings better than seeing some enjoy your hard work.
Q. Do you do any sort of continuing education to stay up on the latest developments in your field?
A. I am always looking for any way to enhance my product; whether it be from cooking shows, word of mouth etc. There is always something or someone who will have advice and it is good to listen.
