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With a name like "Eddie's Portable Pig-Out", it was no surprise that I got numerous calls for pig roasts!  In 1999/2000, I rented roasters and experimented.     In March 2001, I caved to the pressure.  On a lark, I purchased a professionally fabricated, charcoal-fired pig roaster.   It took only a few jobs to realize that I needed a 14' enclosed cargo trailer to haul the roaster and a professional array of support gear.     Before long, the word spread and more calls flew in.   Hundreds of Pig Roasts later...    Pig Roasts represent about 95% of my business, and the process is completely "optimized'..   In fact, response has been a little "too good"!     I've been turning away perspective clients, left and right.     My current goal is to increase capacity so I don't turn away so much business...without compromising quality, or without creating an operation that becomes "too large and unwieldy".   We now have a total of 3 pig roasters, and 3 cargo trailer roast platforms supporting events.    This array of equipment allows for larger headcount jobs, and concurrent jobs  (To see more about the progress of concurrent jobs, read the "B Roast Unit" page..)  

The Following Links are the fast-track to the info you're likely looking for:

PIG ROAST PICTURES With Descriptions (Click on Images for larger images).

PICTURES RELATING TO LOGISTICS & RAIN With Descriptions (Click on Images for larger images).

PIG ROAST PACKAGES/PRICING.    Ballpark Pricing Guide here.    Always Being revised.

PIG ROAST FREQUENTLY ASKED QUESTIONS  Lots of Details here.  Also Detailed Guidance for Hosts.

FOR HOST'S ONLY-FINAL COORDINATION  Cut thru the chase:   What you need to know before I arrive.

A Thumbnail Sketch:

Entry Level headcount for a pig roast is around 50 people.   Any less, and it's really not worth the effort.   (See events to small headcounts for more info).    I'm commonly asked to serve to 80-130, very often for Luau themed parties, casual weddings, and other celebrations.    I'm comfortable serving up to 450 people, by combining the output of all three roasters.     Larger headcounts can also be done, but I'm in uncharted territory.  (See events to large headcounts for more info).

For the standard roast, I arrive to your location about 8-10 hours before your requested serving time and roast your pig onsite, in a professionally fabricated, Charcoal Fired Roaster.    My Truck/Cargo trailer combination enables me to have all the serving and support equipment to professionally facilitate your event, despite adverse situations and conditions.    Logistics plays a huge role in all of this.

100lb pigs are the standard, but we can roast larger (125lbers are about the biggest we'll do).    If we need more meat, then we augment the pig with a bunch of pork shoulders.   [Typical cooking times for a 100lber is 6.5 hours, 125lber is 7.5 hours] .     We usually roast a few whole chickens too.

When the pig is done, we have a brief presentation so your guests can take pictures of the centerpiece.  A frequently selected option is our fancy presentation with a Bed of Greens, Pineapples, Bananas, Grapes, Oranges and the required Mouth Apple.     Then the carving, pickin' and pullin' begins, usually about a 25 minute process.     The majority of the pork is mixed with a variety of sauces (BBQ, Teriyaki, etc), and some is left plain.   The pork is then placed in steam tables and held at proper temperature for serving.      The Garnish fruit is also served (included with the fancy presentation option).      We'll ring the dinner bell, and your guests can dig in!    The food line remains out for about 1.5 hours while your guests have their fill.   Eventually, our focus shifts to the cleanup and departure. 

Unless otherwise arranged, we'll provide everything!:   Plates, plasticware, napkins, tables, plastic tablecloths, sterno, steam tables, serving utensils, garbage handling and cleanup of the foodservice area..  At additional costs, full service catering can be provided, to include various sides and salads.    All you and your guests have to do is ..er, um...PIG OUT!

What we need from you:  A water connection, an electrical connection, a large, level spot near the truck and trailer, and a rain plan!

MEAT LOVERS FESTS/RIB FESTS

We're NOT constrained to WHOLE PIGS!      The roaster can roast Top Rounds of Beef, Whole Turkeys, Pork Shoulders or Butts, Hams, Whole Chickens, Boneless Leg of Lamb, Whole Fish (or any cuts of meat you choose).   With the addition of my new stainless steel rib rack, we can even do a massive Ribfest!    Click here for pic of the multi-meatfest.    These items can be added in any combination, just as long as it all fits!    We try to time everything so it comes out at approximately the same time, staggered slightly for carving.    There's ALLOT of Grill space here!        

ETC...

The roaster is very diverse.    The meat choices listed above are the common standard choices.    But because it's an oven on wheels, we can do practically anything in it.   Fill it with corn.  Fill it with baked potatoes.     With the additional racks, we could probably fit 150 salmon steaks wrapped in foil.    Probably 80 Lobsters at once!     Venison Roasts.    Whole Side of Beef.   No problem.     The list is endless.   Gimme a ring.    Whatever you need to cook, we'll figure out how to do it.   Granted, some of these items haven't been tried before, but I can hold the oven at 350 degrees (or lower) for hours on end, and that's all that counts! 

Please Call (973) 627-2722 to Discuss Your Event.  Usually 6pm-10pm, Weeknights.  Please leave a Message otherwise.   Also be sure to mention the potential date(s), estimated headcount, location, and the nature of the event.     Thanks!

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