Overview of why this page exists:  The "Pig Only" package presents some unusual recurring problems that don't happen with our full service packages.    It tends to be a headache, starting with the earliest negotiations right thru to the job performance.   This package attracts 3 types of clients:   1.) Caterers who need "pig roast" support  2.) People with limited budgets who can't afford the full service packages and 3.) College aged kids who bumble planning.    The "do-it-yourselfer's" usually never have their acts together!     If it's another caterer, communication breakdowns are the norm, since important info has not been disseminated to the caterer's shorthanded onsite staff.      "Last minute" planning, "on-again/off-again" planning, delayed payments/contracting, and "last minute cancellations" plagues this job.  Reasons:  Indecision on the part of the caterer's client, or in the case of College kids, poor event planning (overlooked permits, blown budgets, etc.).     I also seemed to have a tougher time with final bill collection, which forced many uncomfortable moments for my crew members at job's end.      (This is where the "100% upfront payment" came from).     But all of that aside, the worst part is being onsite, and dealing with the client's floundering.       "Lack of Control" is at the root of this.  We maintain maximum control for our full service packages by providing adequate trained manpower, but for the "Pig Only" package, we often sit helpless on the sideline as we watch the horror show unfold.    One Roast Operator cannot perform full service catering by himself.   He requires periodic assistance from the Client!!

Long story short, much consideration has been given to eliminating this package entirely due to the high frustration/low profit margin.    I often ask myself "is it worth it" to lend my name to other people's train wrecks, especially considering this job may disallow me from taking a more lucrative full service job that presents itself later??!!    Since there remains some advantages to providing this job, for now it remains available, and I'll work toward ironing out the problems....hence this detailed web page. 

Three categories regularly fall short in client preparedness:  1.) Failure to coordinate our logistical needs.  2.) Lack of Proper equipment/manpower to "accept" the Roasted Pig.  3.)  Not having the onsite client-provided assistant at the critical times. 

Just so we're clear on the policies:   The Pig Only job will be 100% paid in full and contracted at least 7 days before the event.    "The Pig Only Cancellation/Postponement Policy":  No refunds of any kind will be given, at all, under any circumstances.  

"Money Talks, BS Walks" Clause:     Please understand that services are NOT guaranteed based on "Verbal Only" conversations!   My availability situation can change in a flash.   My services go to the "Strongest" client, not the one that I enjoyed talking with on the phone, or not the one I spent 3 hours coordinating with.   "Strongest" means specifically "those who don't hesitate to submit payments and sign contracts".  Immediate contracting/payment is the best way to guarantee your job.   Don't play games....sign the contract and send the payments expeditiously so you're not put into any "situations", and you'll get the professional services you want.    Don't assume that I'll honor a plan that was constructed a month before your event, just because you finally get around to signing contracts 3 weeks later.      I probably wont, as something else may have come along. 

OK, on to some details...

(Please Click on images for larger image)

In most cases, the "Pig Only" job is in support of another caterer who's handling other main menu items, apps, salads, sides, snacks, etc.   We're just "The Pig Specialist", called in as a "subcontractor" to roast the pig and hand it off.    Because we don't have much equipment in play, we don't need to be "front and center".   We can be parked a short distance away, or even out of sight entirely!      In this picture, the white tent is where the primary caterer planned to operate.   Our truck/trailer is in the background, positioned strategically for an early exit.  We ask that you or a designee be onsite at our planned arrival time, to show us where to park.

Here's a panoramic view of our setup.    Most of the time either the Full Sized 2007 Chevy 2500 Pick Up truck (shown here), or the Full Sized 2003 Ford E350 Cargo Van will tow the 5'x8' trailer.  (Staffers may sometimes use their personal towing vehicles, if it's a busy weekend).  In almost all cases, the 5'x8' trailer shown will be used (my smallest), which by design, contains only the bare minimum set of equipment to run this type of job.   In rare instances, other larger trailers may support this job, depending on what's easiest logistically (factoring in the weekend's other events). 

The roaster rolls right out of the cargo trailer.   All services done at/near the gate of the trailer.    

WATER: We need to use some water now and then, for hand washing and the cleanup.   We'd like to tap into your exterior hose.  Obviously better if the hose can be brought close to our setup, but not critical.  We can also bring a jug of water if onsite hoses are not available, just please tell us in advance.

ELECTRIC:  An electric source is necessary only if the job starts or ends during darkness.  We have some lighting in the trailer, and some Halogen Scene lights.    If an electrical source is not available, we can pack a small generator if we know about the situation in advance.

We usually perform this job with standard EPPO Logo'd apparel.    But if we're in support of another caterer, we're also OK with "Plain Brown Wrapper" style so it appears to be "ALL YOU".   Meaning that we won't wear our logo'd shirts, aprons, etc.  We won't put the advertising magnets on the truck.   We won't have business cards prominently displayed.    It's *Your* Show!   Please specify your choice early on...

Here's a closer look at the minimal setup.   We had plenty of room here, so we spread out a little.   We can tighten up the spread if necessary.    It is advisable to have the roaster situated away from guests as far as possible.  Cleanup can be loud from roaster scraping/shoveling, and ash can drift with the wind.      And it's always a good idea to keep kids/pets away from this zone too.

To keep this package Economical, The Pig Only job is performed by a solo staffer  (Very rare for Eddie himself to do this job, since he's usually on the more complex jobs that day)..    We'll need onsite assistance for a few minutes here and there, several times during the day.  (Most of those actual times are coordinated in advance with you, also provided in the paperwork).  Assistance needed for:  1.) Erection of EZ-UP canopy if inclement weather or harsh sun.  2.) Lifting the pig out of the cooler and onto the grate, and some help prepping the pig.  3.)  Lifting the Pig/Grate into the roaster.  4.) Spinning the grate within the roaster, usually once or twice per roast  5.) Removing Finished Pig from roaster, carrying it to the table transfer area.   6.) Final maneuvering of the pig from the grate onto your awaiting table. 

I can't stress how critical it is to have that extra set of hands, at least at the start.   One person CANNOT POSSIBLY get the 100lb pig/grate into the roaster alone, nor can he prep it properly.     We don't factor in a great deal of contingency time into the schedule.  Quite frankly, if there's a delay in getting your pig into the roaster, then there's an equal delay in it's done-time...and that delay is *your* problem, not ours!!   So if you care about the success of your event, then you might want to take my timing/manpower requests seriously!!!     (Or you can eliminate our dependence on you by going with one of our full service packages, where 2 trained crew members are present all day long, who can professionally handle the pig "soup to nuts").

This is an 86lb pig (5.5-6 hours roasting time).    You'll notice that there's a large sheet of stainless steel and foil under the pig.   This allows the entire pig to be shuffled off of the primary roasting grate, to your awaiting table.    For the few minutes that it would take to transfer, my table would be next to yours.     My table, the stainless steel sheet, and the primary roasting grate would be removed immediately for cleaning, and the staffer/myself would immediately tend to the roaster cleanup, packout and departure.      You'd be left with the whole pig, and the Aluminum foil.    Once the pig has been transferred, you're on your own...     Also note some white bath towels under the pig, and the disposable plastic tablecloth.   This is to control the grease runoff, which can be significant.

Note:   In this particular job, the client paid us $100 additional to stay and carve the pig (which is an available option).    This is why the pig is shown remaining on the primary grate.     It's also the reason I don't have very good pictures of the pig transfer (yet).     We carry a minimal set of support gear to assist with carving operations, if called upon.     

EPPO Staffer Carving Pig ($100 extra):   (Need to be Crystal clear about this)..   We don't mind enacting this paid option.    But one guy on a 100lb pig is not optimum.   If you provide assistance, it'll go smoother.    If you don't, then it can drag on and on, pork will get cold, and a line may result.       The EPPO Staffer will do his best to place carved meat into your pans, perhaps even sauce it.      It's recommended that YOUR staffer sauces the meat, stir it in, move the pans to your serving apparatus, and attend to the front line, etc.....   The EPPO staffer is NOT there to "get involved" in everything else that a competent caterer would normally do.   For the price you paid, that's your job.  

To get sense of the volume of pork yield:   100lb pig yields roughly 60lbs of pork.  After trimming and carving, it could almost fill 2 "Full, Deep" foil pans.   (The deep pan that holds the water in the wireframe steamtable frames).    The Full deep pan is shown on the left of this pic.    That also translates to about 8-10 half deep, half pans. (shown in this pic.)  These are the food pan inserts for the wireframe steamtables, the safe way to hold the meat..

This Galvanized garbage can is the amount of hot charcoal/ash that must be disposed of on the property somewhere.  A small scrubby spot in the back corner may work well.  We'll dig a shallow pig, dump it in, and try to cover it with dirt.   If the wind direction allows, we'll extinguish with water (A massive ash/steam cloud will drift with the wind).   If the job is to be done on a highly manicured property and there's nowhere to dispose of the ash, then provide a similar galvanized metal garbage can or washtub.    We'll also generate one bag of trash...

Here's a summary: 

Required:

-Flat Level parking spot to operate from, somewhat close proximity to party...where nobody parks us in. 

-Somebody to Guide us on where to park.

-One large 5' rectangular banquet table to transfer pig to.

-Assistance at Requested Times.

-Water Source for hand washing and cleanup.

-Electric Source for Lighting Near Work Zone (if job necessitates start or finish in darkness).

-Coordination with Property owner for Ash disposal.

Recommended:

-2-3 People to carve the pig:   (if you want to do it in about a half hour) One pulling primal cuts from the pig, one further carving/chopping/shredding the pork and mixing with sauces.    A third clean set of hands just to stir the sauce into the pork, and move pans from the carving area to the steamtables is very helpful.

-(At least) One large poly cutting board.

-Two 8" or 10" Chef's Knives, Boning Knives to carve.

-Thick Latex gloves for the two carvers.

-A pair of Garbage cans, lined with the heaviest duty trash can liners possible.   (more for the guests).

-Roll of Paper Towels on a vertical dispenser for general purpose use.

-A stack of half sized Foil pans for the steamtables. (You'll use half of a Pack of 30, available at Costco, BJ's, Sams, etc).

-4 Steamtables/Sternos/chafing dishes.

-Heavy Duty 18” Wide Foil.

-Serving Utensils (6-7 tongs, or more)

-2 Large Bath towels for under the pig, to manage grease runoff.

-Several hand towels for carvers.

-Several extra plastic disposable tablecloths placed on the presentation table and carving table (hastens cleanup).

-Several BBQ sauces to mix directly with the pork, or serve on the side.   About 2-3 quarts should do it.   I prefer to pre-warm the sauces in a Bain Marie.

Optional, Your call:

-Kale to garnish the pig.  Decorative Fruits...

-An array of Heavy Duty Paper Plates/Plasticware/Napkins.  

-Salt, Pepper, Dental Floss, Toothpicks, bottle openers, corkscrews.   Hot Sauce.

-Rolls to serve with the pork.  

-Cleanup:    Hand Dish detergent/Sponges or Dishwashing Machine Detergent, Rags   Etc.

-Refrigerator space, Coolers, or freezer space for leftovers. 

-An array of other American BBQ foods:   Salads, Corn, Chicken, Hamburgers/Hot Dogs, etc...