Vermont Pig Roasts Ribs, chicken, and pork on the grill
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Terence Lernihan poses with two "fully dressed" pig and fruit platter displays - pineapple hat, apple in mouth, against a bed of fruits and greens.

Terence Lernihan of poses with two "fully dressed" pigs. The display of the pig with a pineapple hat and apple in mouth against a bed of fruits and greens is a signature part of each pig roast from

Custom pig roaster with side burners

This customized grill includes two side burners and a smoker on the back side!

Pig with fruit on table

The grill full of chicken and brisket!

Two pigs on the grill

Terry with Two time Grand Champion of the Jack Daniel's World Championship BBQ Invitational, Johnny Trigg

About aVermonter

Terence (Terry) Lernihan has been roasting pigs in earnest for over ten years. After successfully roasting one for a family function several years earlier, another family function came up that a pig roast seemed ideal for. Terry looked for someone providing such a service, but couldn't find one, so he purchased a small charcoal fired rotisserie and did it himself.

Initial outings involved camping out on-site, rising in the wee hours, preparing the pig, and then tending to the grill for the 12-14 hours required. Both sauce and equipment evolved over time. The custom fitted gas fired grill (with attached smoker) you see to your left is the third unit purchased with the pig in mind (though it can do SO much more!). The unit can cook two whole pigs, or a whole lot of chicken, ribs or brisket!

He also has a rotisserie specifically for smaller items like chicken, lamb, and duck and a variety of charcoal fired grills and smokers.

The sauces and process have evolved significantly as well. Starting with an award winning sauce shared by a relative, Terry has tweaked it over the years - most significantly with the addition of real Vermont Maple Syrup.

Terry competed against and placed above two time Grand Champion of the Jack Daniel's World Championship BBQ Invitational, Johnny Trigg and three time Grand Champion at the Memphis in May World Championship, Myron Mixon. In 2010 he placed 7th against them for his ribs in the Smokin' in the Square State Championship in Pensacola, FL while they took slots in the teens.

Terry recently purchased a newer version of the grill you see pictured at right. It still has the dual rear burners, smoke box and toolbox, as well as the higher than standard cover, but the body of the unit is lower and smaller which makes it much quicker to heat while using less fuel.

Grilling is a labor of love for Terry, and you'll be doing your taste buds a favor by booking him for your next event!

Avermonter knows  how to cook a mouth watering pig  roast for your next party or get together with friends and family. Vermont pig roasts and family memories that will last a lifetime!

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aVermonter enterprises
39 Simpson Lane
Pittsford VT 05735

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Smokin' in the Square People's Choice

I would highly recommend Terence at Avermonter Enterprises for any event you are having, large or small, personal or commercial. He was reliable, dependable, friendly and very professional. The pig was very moist, tender and flavorful. It was truly a mouth watering experience! I am so thankful I found him.

Kinney Pike Insurance

 Fully dressed slow roasted pig

Terence enjoying some downtime travelling