My Roast is Later today,  I never once read your website,  I never wrote down anything you told me, I've forgotten all prior conversations...and I don't have the time to wade thru all of this BS.   What do I need to know???!!!    Click "Here" for a list of last minute essentials. 

So, What can I expect if I hire you for a pigroast?

Most of your questions are answered below, but if you click over to the Pigroast Picture Page, you'll get a good visual representation.  I've also created a specific page which pertains to the logistics necessary to perform your services.   Please click Here.

Do you Roast the Pig Onsite?   

Yes.  We roast the pig right at your premises.   We arrive very early in the morning, roast the pig in your yard or driveway, and serve to your crowd.  We're usually there for about 11 hours.     This sets us apart from other caterers who roast the pig at their own facilities, and deliver the cooked product for carving and serving onsite. 

What kind of Pig Roaster do you have?

My roasters are professionally fabricated, charcoal powered roasters.    They're NOT rotisseries, which revolves the pig on a spit.     It is an “Indirect Heat” cooking style.  The pig sits on it's belly on a grate.    (A sheet metal drip pan/baffle is placed between the hot charcoal and the grate).      My pig roasters are not considered "Smokers" either.    A true smoker has a firebox on one side, and a chimney on the other, with baffles to control the flow and intensity of the heat.    The firebox of a smoker contains a hardwood fire, such as Red Oak, Apple, Hickory or Mesquite (or combos) which infuses the meat with smokey flavor.   Smoker temperatures are kept very low (225-250 degrees), whereas my target temp is 350 degrees.      In my roaster, I can add Hardwood Chips to enhance the smokey flavor..but it won't do as good a job as a real smoker.     The Roaster was fabricated by Meadow Creek Welding of New Holland, PA.    

Is this type of Roaster Better than a Rotisserie?

Debatable.   For my operation, Yes!  This type of roaster is very diverse.     Because it’s a large oven-on-wheels with a big grilltop, I can place other meats on it too (Beef, Turkeys, Chickens, Ribs, Fish).    For pig roasts serving to large headcounts, I can add a bunch of pork shoulders to the grill, to augment the pork poundage.    Something that's difficult to do with a rotisserie (unless a cage is used).     Also, to get the pig on the spit requires a bit of prep time and skill, or it'll fall apart, work that I'm able to avoid.  .   My roaster has an advantage, in that it can be converted to a very large standard grill by the elimination of the drip pan. . 

Why Charcoal and not Propane?  In my opinion, Charcoal tastes better and is more "Authentic".      That's the primary reason why I chose charcoal powered roasters for my operation. .   There are several downsides with this choice.  1.)  The operation of Charcoal roasters to maintain a steady 350 degrees is an "art", which forces the pitmaster to have a higher level of skill.   (This means that I trust only a select few members of my crew to operate the roaster, which directly limits the number of jobs I can take).  With propane, you can twist a knob and maintain the proper temps...without much skill.    2.)  The 80lbs of charcoal takes about an hour to bring up to cooking temps (I don't cook on black coals).   That extra hour FOR EVERY ROAST I DO, equates to lack of sleep and indirectly, costs!    3.)   The cleanup of the spent charcoal is the nastiest job..it's messy, hot, and dangerous.      I must dispose of the spent charcoal somewhere onsite.   We usually dig a hole, dump it, and wet it.    So much for the downsides.    An advantage to charcoal is there's no parts to break...and the roasters are cheaper. And  finally, there are no DOT issues with the transport of Propane, a hazardous material.

What brand of Charcoal do you use?   I prefer "Royal Oak" Brand Charcoal because of it's consistent results, but it's not available locally.   I use Kingsford with great results too. 

Do You Screw Up?   Unfortunately, once in a while, I do!    Lotsa "Gotchya's" with Mobile Catering.    The following issues have surfaced, but fortunately, we've gotten better over time.        

-Flareups:     Grease normally runs out of the roaster into a collection bucket, via the drip pan/spout.   Once in a blue moon, the grease can catch fire and rapidly do cosmetic damage to the pig.    This problem is exacerbated when the roaster is overloaded with food, or extra large pigs (125lbs or greater)..    That's why we monitor the roasters carefully.    The Result of a flareup is that the skin gets burned where the fire was.  Cosmetically, not appealing and we'll try to present "the good side".      Fortunately, the skin protects the meat very well.    Once the skin is removed, nobody knows the difference.     A presentation flaw that I'm never proud of, but I do not give financial consideration for this, if it does happen.

-Blackened/Dark Skin.   My target Roaster Temp is 350 degrees for the duration of the roast.  The choice to use Charcoal instead of Propane has one glaring disadvantage...you can't just twist a knob to reduce the heat.   Roaster temperatures are controlled by air flow.  More Air=Higher Rate of Combustion-=Higher heat.   The temperatures are controlled by air vents, and can take 20 minutes to reflect adjustments..       Despite all the monitoring/adjustments in the world, sometimes roaster temperatures raise beyond the acceptable levels.   If temps get up to and beyond 400 degrees for too long, the skin darkens more than I'd like.     The presentation of a dark pig does not at all impact the flavor.   But it is a presentation flaw that I'm never proud of.    Similarly, I do not give financial considerations for this presentation flaw, since the meat tastes fine.

-Lateness/Earliness:    I'm generally very good at estimating roasting times, and I try to arrive early enough to accommodate a wrong turn enroute, traffic, etc.   Many factors can add up to ultimately delay the roast presentation time, some my fault, some yours, some nobody's fault.       Factor in some trouble with the roaster temps, often influenced by rain, chilly or windy conditions, and the "presentation time" can easily slip an hour.  Sometimes the butcher gives me a far larger pig than I originally ordered.     Consequently, the opposite is true...I can be so worried about hitting the target time, that the pig is done too early.    Rather than let it overcook, I prefer to serve it when it's done.    95% of the time, I'm at or very near the target presentation time.   Bottom line, the pig is done when the thermometer tells me it's done.    I ask that you tolerate and accommodate an early/late hour variation, if need be.  If lateness is beyond that, please see my online policies for how I hope to "Make Things Right". . 

-My Most embarrassing moments have been committed to This Page. 

Do you Rent Pigroasters?  Not anymore!  As of the '07 Season, I've decided to eliminate the entire rental aspect of the operation!      Several factors led to this decision.     Mainly, my time is more valuable as a caterer than as a rental manager.       For every rental, two huge chunks of time were expended:    The handoff, and the return/cleaning.    The handoff seemed to require too much time dedicated to training amateurs....time better spent on preparing for my next catering job.       And the returns would sometimes come back damaged, filthy, abused, or missing components.     Another annoyance was the rental clients couldn't ever seem to be on time for pickups/returns.     Sitting in parking lots twiddling my thumbs for $100 on a Thursday night, got old.    Also, due to storage issues, my rentable roaster is now very difficult to access.   Also, there were trust issues as well, prompting more and more paperwork, higher deposits, etc.      The annoyance factor far outweighed any profit, so I've decided to stop playing games.   Rentals are History for the time being.   This may change in the future, but I'll have to make some changes before I pick up this headache again.

How Are Payments Handled?:

(more on this in the policies pages, but here's the thumbnail sketch..)

-$200 Deposit holds the day open, and identifies you as a serious client.   (You’d be surprised at how many people “talk me to death”, but their event does not materialize.)   If you should decide to cancel, I will refund the deposit up to 14 days before the event (minus a $30 processing fee).   You surrender the deposit within 14 days of the event, should you decide to cancel.    I also reserve the right to cancel unconditionally before 14 days prior to the event. 

-14 Calendar days before the event, a second check should be in my hands.   This amount (along with your deposit) is 50% of the final price.   

-Day of the event:   The other 50% of the total price (plus any adjustments) .  

-I reserve the right to request 100% of the payment in advance.

-Charges Stemming from Rain Charges and Unusual Logistics charges may apply, and will be added to the final payment. 

-New for the 2008 Season:  Please make all checks payable to "Eddie's Portable Pig Out".       Also, Tax is charged. 

A contract will be prepared and we will both sign it in advance.   Even though I trust you and you trust me, and it's awkward....I must have a signed contract.

Are Gratuities Included?    Gratuities are NOT included, but are Graciously Accepted.      As a person who goes out to eat from time to time, the practice of including a gratuity in the bill always rubbed me the wrong way..     A forced gratuity, isn't a "gratuity".   It's a bill! 

Who Should we make Checks payable to? 

"Eddie's Portable Pig Out"

Where do we Mail Checks To?

"Eddie's Portable Pig Out" or "EPPO" or "Edward Zuckerman"

28 Shawger Road

Denville, NJ 07834

How Big is the Pig?  How Many People Does it Feed? 

The typical pig I like to roast is about 100lbs. (probably 155lbs live weight).      That equates to about 70lbs +/- of edible meat, but the leanness* of the pig is a factor here.       If serving an array of side dishes, salads, snacks, apps (recommended), a 100lb pig can feed a party of about 80-85 people.      If serving just the 100lb pig, maybe 60 people can eat well.       The 100lb pig roasts well, presents well, and keeps the total job within acceptable time limits.     To feed more people, rather than bump up the size of the pig, I find it far better to augment the meat with a case of pork shoulders/butts (usually 33lbs of pork in a case)..  The shoulders go right on the grill next to the pig. 

I can get larger pigs, up to 125lbs (to feed maybe 110 people), but that's about the largest size I feel comfortable with.   Larger pigs (greater than 125lbs) are difficult to get, difficult to handle, takes longer to cook, and are typically very fatty & greasy.   (More ends up in the trash can..or the cuts that end up being served have more fat that I'd like to see).       The fat associated with larger pigs also elevates the flareup risks, which can darken the skin too much.

I can also get much smaller pigs too, and the cooking time will be scaled back accordingly.     Small pigs have a lower edible yield.     As an example, the head is a larger percentage of the body weight, so the pig weight itself has a complicated interrelationship with how many people it can feed.   A 65lb pig does well for a crowd of about 45 people (if serving sides, salads, apps, etc.).      Less if the pig is the only item on the menu.

Also, I need to mention that there's a pretty wide variation in the size of the pig I get, versus the size of the pig I ordered.    Orders for a "100lb pigs" have produced 91 lb pigs on up to 125lb pigs, and all stops in between.    Probably 60% of the time, it's within 1-8 lbs of what I ordered...    But the other 40% of the time, it's way off.         In the case of the 91 lb. pig, I added a couple of 7lb pork shoulders to give the client the poundage they needed for the expected headcount.           If the order comes in super large, I might also hold back a shoulder or two from a  client's "case of Pork shoulders" to even things up.   But otherwise, I absorb the difference.   Please understand that I'm not in control of this at all.   Shorting customers out of pig weight is not a goal at all.      

(Note:   Estimating how many people can be fed is basically a big guess.    All headcount serving estimates are estimates only!   Whatever else you serve factors in heavily to how much mileage we can get from my spread..  The demographics of your crowd plays a role too (Frat Boys or dieters?).    Also, the leanness of the pig is a factor that can dramatically effect the edible yield.  Sometimes a 100lb pig produces enough food so that leftovers are coming out of our ears, and sometimes we barely just sneak by.     The pig's leanness is well beyond my control, so I try to anticipate the worst case scenario with a slightly larger pig than you might need.   In any case, my goal is not to "cheap out" or force you to spend more than you need too...     Please understand that 1.) I want to make sure there's enough for all your guests and 2.)  I don't want you to feel shortchanged or ripped off, if the pork yield is lower than expected). 

Here's a pic of the typical standard roast:  In this case, a 90lb pig & 6 Beer Can chickens for the people who won't eat pork.  

What’s the Smallest roast you will do? 

“50 people" is about the entry level headcount where it’s worth the effort.     Will I run a job for less people?    Sure, but please realize that there are certain minimum costs to get the operation rolling, that have nothing to do whatsoever with the size of the pig or headcount, such as:  Transportation, expendables, a full day of labor for both myself and an assistant.      I've always said "90% of the work is the same for any sized party".   Please also click over to "Small Gig Pricing" for a more detailed look at why a small event might not be so cheap.     Also, my business has grown to the point where I have clients with larger headcounts competing for prime summertime dates.  Quite frankly, there's more money to be made with larger headcounts.  So the small jobs tend to be declined for Saturdays, or I'll try to put my B team on it. 

What’s the Largest roast you will do? 

I've served to 160 people, 350 people, and once ramped up for a party of 450 (but many guests were no-shows).    Click Here to go to the page I've written specifically on events to large headcounts.     For Pig Roasts to very large headcounts, A whole pig is roasted and presented and additional pork poundage comes from Pork Shoulders/Butts.     My roasters can combine to support up to about 450 people, or more!

What’s The Cheapest Roast you will Do/What Do You Charge For Pig Roasts?

Please click over to my  pig roast pricing page for some ballpark estimates.  This page is always being tweaked.   . 

How long does it take to cook the pig?  

(Assuming 350 Degrees).   The short answer is "4.5 hours for a 55lb pig", “5.5 hours for an 80lb pig" , "6.0-7.5 hours for a 100lb pig”.  Or  "7.5 hours for a 125lb pig".      Variances are noticed from roaster to roaster.   Also, a  little adjustment factor for the coldness of winter..(I might increase the roasting time in winter since the roaster temp may be harder to hold).     

What Kind of Time Commitment is there for a typical Pig Roast?

The typical time invested into your roast: 

Admin Time:   Probably about an an hour and a half for each client, just in phone calls, paperwork, and other odds and ends. 

Day Before:   Roughly 3 hours are spent prepping for the job.  A run to the Butcher.   A run to the Costco.   A run to the Produce Vendor.  A run to the Deli.  A run to the A&P.   A run to the Gas station.   Wash the truck.    Doublecheck Trailer for Provisions.  And some time to pack out the vehicle.    

Day Of:   1 hour to prepare for departure (breakfast/last minute packing and hitch up).  Whatever time it takes to travel to the job, usually an hour..   Arrive at least 2 hours before (1 hour orientation/setup, 1 hour to get charcoal hot).  Actual Pig Roasting Time (6-8 hours).   1 hour carving/serving.  2.5 hours cleanup/packup.  Whatever time it takes to get home, park.   Another hour of home cleanup (dishwashing/Cooler scrubbing). .   It can be a 15 or 16 hour day!

Day After:   3 hours to finish cleaning, put away, do laundry, scrape/powerwash the roaster, and repair/restock the trailer for the next gig..      Usually another 2 hours are spent on a run to the Costco, Home Depot, Kmart to resupply, restock, repair, and improve..   Tent Drying may also take a day or two.

A pig roast of any size practically kills my entire weekend, and is where the high prices come from.    None of this factors in "behind the scenes" time spent, working on the apparatus to keep it in good working order.

Can You do Cold Weather Roasts?  

Yes.   I don't recommend cold weather jobs, but I've done them..     The off-season cold weather jobs present us with a variety of annoyances.    The cold temperatures, made worse by wind can wreak havoc on the roaster.    This can extend the roasting times, forcing delayed pig presentation times.  Also, by the time the food gets into steamtables, it can be lukewarm, or even cold.    The weather can be extreme...snow, cold rain, wind...which can dramatically effect our ability to perform the roast.    Deep Freeze weather is no friend to foodservice Ops.     Clients who hire me for these type events are "guinea pigging" and "risk taking" and must be willing to accept these shortcomings.     And pay a premium! 

Here's a short list of other associated cold weather annoyances;    Water from the wash station freezes on the ground, creating safety hazards.      Hoses freeze up, rendering the dishwash station useless  (although I do have a mobile propane powered hot water heater, which helps.  But the supply hose is subject to freezing).  That time of the year is early sunsets, so much of the cleanup is done after dark..which just means more lights/cords/Equipment.      Plastic Storage tubs are normally pliable in the heat of the summer, but in winter, they become brittle.   There's a higher frequency of breakage. Cords and hoses are far tougher to pack away, for the same reason.        16 hours in the cold usually leaves one of us with a cold/flu.   Also, gear will have to be put back into play, after it's been winterized.  This undoes allot of work.    Finally, I'm in my offseason...trying to have a life.   Winter roasts has the same feeling of being called into work during your vacation....it's a cause to grumble.   But the right paycheck can be wonderful grumble remover.

For cold weather roasts, I'd recommend serving in a cleared out 2-car garage or large heated tents (and paying the unusual logistics charges)..    Also, a strong preference is to use indoor garage sinks, if you have them, or if we can rig one up.  .

How far will you go?

I’m pretty mobile.   I’ll go a few hundred miles one way, but you’re paying for mileage, and the extra time for myself and my assistant.    (Even if the assistant is sitting doing nothing in my passenger seat, he is still getting paid by the hour).    In extreme cases, accommodations may be necessary.  My pricing page lists some common semi-local towns and it's associated up-charge.    Farther away jobs cause another concern:  Lost Profit.     If I'm up in VT doing a job on a Saturday, then I have to decline Sunday Jobs.  

Can I also Hire Eddie's Portable Pigout to Serve Sides?    Or Can I provide Additional Foods myself?       The answer to both questions is "yes".     I don't mind either approach, really.     Click over to "Pig Roast Pricing" Page for Roast packages that includes a variety of sides  ("The Big Pig Gig" package with or without Burgers/Dogs specifically).    There's more info on recommended sides below too.    If you opt to serve other food items, please serve from a separate table so it is NOT confused with EPPO provided  foods, and support it with your own paper products, plasticware, and serving utensils and apparatus..     I should note, that Sides/Salads are NOT available for Roasts supported by my B unit.  The B Unit is only capable of a Pig Roast (Small Job or Typical Job). .   

Can you make other Menu Recommendations?:

Not everyone eats pork.  Some people are even repulsed at the idea of a pig roast, and can get a little freaked out at the sight of it.      Good idea to have non-pork menu choices in addition to the pig, which is why "The Typical Job" and "The Big Pig Gig" already has six 3lb “Beer Can Chickens” included. (The "Typical Job" and "Big Pig Gig" are outlined in detail on my Pig Roast Pricing Page).     At an additional cost, I can throw other cuts of meat into the roaster.     Some examples:  A whole turkey, top round of beef, whole salmon/fish, ribs, Lamb. etc.       In some cases, a client has hired me for a pigroast, and found themselves having second thoughts.  As a "no cost change", I can replace the pig with other meats.  Some of those combos are also listed on my Pig Roast Pricing Page (see "meatfest substitutions").

Definitely a good idea to augment the menu with other items.    (For a rough estimate of quantities:  The goal is roughly 1.5 lbs of food total, per person for a hearty meal, for a normal family crowd.   Adjust higher for beer drinkin' fratboy crowds.    Reminder:   I'm shooting for 3/4 to 1 lb pork per person.).     American BBQ items go well with a roast pig.   Potato Salad, Cole Slaw, Mac Salad, Green Salad, Corn on the Cob, Watermelons, Fresh Rolls.    Burgers/Hot Dogs/Chicken/Steaks if you have your own grill. .    Hawaiian Luau items also go well:   Polynesian Style (sweet & sour or teriyaki) Chicken, Fish, Poi, Lomi Lomi Salmon, Pineapple dishes or served fresh, coconut dishes or served fresh.  Green salads.     A Cuban style roast:  Red Rice & beans.  Arroz con Pollo.   Simple Green Salads.    By the way, the "Big Pig Gig" outlined in my Pig Roast Pricing Page includes an array of simple sides, which may suit your needs.

What Eddie Recommends:   Let us handle the main menu (Big Pig Gig) since we'll do a professional job of it.     Invite your guests to bring the desserts.  (or you handle the desserts yourself).    That way, you'll have an extraordinary display of sweets, which will stay there well past our departure.   And they'll be far better than what I can do, since desserts take some care to prepare and handle.       Same goes for appetizers & finger foods.       Reminder that all host/guest provided food items must be served from an area separate from EPPO's zone, and remember to have your own utensils, paper products, and plasticware.     If you have a grill, and are concerned about feeding the crowd long after I leave...it's always a good idea to have your own burgers/dogs/cheese/rolls on reserve..  

What About Burgers/Hot Dogs and Other Grilled Items along with a Pig?        For most roast packages, I prefer to use my 14' cargo trailer which is packed to the brim with my preferred roast apparatus.     I can sneak a small tailgater grill into this trailer, if serving "Just a few Burgers/Dogs for the kids".    If Burgers/Hot Dogs/Chicken Breasts/London Broil and other grillable items are primary menu items, I can bring my 16' trailer, which is configured to haul very large standard grills, and a smaller Pig roaster.  .    (See Equipment Page for a Better description of these trailers).   Bottom line, I'm now capable of combining Grilled items with a Pig roast.    Might require more manpower, but I have the equipment!     

What are the prep options for the pig?:

I have numerous tried and true options, and will accommodate special requests.   but if you're willing to be a guinea pig, I’m willing to try something new.      Here's my findings so far:

-Dry Rub on Interior Cavity of the pig has become the "Default Prep".   Simple and fast for me.  Tastes good on the meat it comes in contact with.   Presents perfectly.   (Other dry spice rubs work just as well).   I've been using Jamaican Jerk Seasoning these days with excellent results.

-Stuffing the pig with a few dozen cut apples adds a little sweetness to the meat closest to the cavity.    It also supports the pig's belly area during cooking.   (The pig doesn't look like it's dragging it's hindquarters.)     Makes a mess out of the grill.    Not really worth the effort, but I'll do it by special request. 

-Injected Marinades.   I've done this to a couple of pigs, but the flavors get lost with the BBQ sauces and teriyaki marinades added later.   I've used teriyaki marinades, and Pineapple juice with nice results though.

-For a Cuban Style pigroast, I’ve used a meat injector to inject Bitter Orange liquids directly into the meat.  We rubbed the interior with Adobo Seasoning.  Pork was all served plain. On the side were Squeeze bottles full of BBQ sauces, and a few bottles of hot sauce. 

-Charcoal Augmented by Hickory Chips:   I've thrown some chips into the roaster at the start of the roast, but because of the way the roaster works, it's tough to add additional chips as the roast progresses.   Bottom line:  Not really ringing the bell and is a waste.

-Garlic Cloves inserted into slits made into the interior cavity side of the pig. .    I've done this in combo with injected pineapple juice.   Came out nice. 

I'd like to try:

-I keep hearing about stuffing the cavity with whole Chickens and Sausage.   Might be fun to try once as an R&D Project.  But as always, I'm reluctant to experiment on paying customers.    Could take longer to cook thru. 

How Fancy is This?

A majority of my clients are looking for casual backyard parties, so that's what I'm normally geared up for.      I'm far from being a "White-gloved" caterer.   By default, I offer a "Mid-Level" of fanciness.  (Wireframe Steamtables, Plastic Tablecloths, Heavy Duty Paper Plates, Single Use Plastic Utensils, etc.).  Myself and my crew are casually dressed with "Eddie's Portable Pigout" T shirts, Aprons, shorts & sneakers.. ..blue jeans.    This is our "comfort zone" and is what you get if nothing else is asked for..   "Functionality" over "Fanciness".    

I can take additional steps to achieve a fancy corporate/elegant front.    The trick is to coordinate this with me beforehand, so I can be sure to meet your expectations.  Believe me, I don't want to look like an idiot with a shoddy presentation when a fancier presentation is more appropriate.       In the following section, I cover this in more detail. 

What are the Serving & Presentation options for the Roasted Pig?

There are many options, and again, I’m willing to try something new.  I'll Break this into several categories:   Staffer's Dress, Garnish, Serving Tables & Serving style;

Staffer's Dress:    

-"Default"   By default, we wear what's comfortable.   Eddie's Portable Pig Out "T shirts".   Matching Logo'd Aprons.  Shorts.  Sneakers.    It's typical for us to be dressed down upon arrival for the hard work, then change out of sweaty clothing into EPPO logo'd shirts before your guests arrive.  

-"Corporate"  For fancier corporate events, Crew can wear "Collared Staff shirts", with a small logo on the pocket, and can be asked to wear long dark pants.      

-"Luau"    For Hawaiian Luau Themed parties, by request only, the Staffers may wear Hawaiian Shirts (of which I have 3 matching Blue Hawaiian shirts).   

Garnish & Presentation:    

Since pig roasts are typically celebratory events, I typically have a 10-15 minute presentation of the pig as soon as it comes out of the roaster.   People have a chance to pose for pictures, and see what it looks like.    There are three levels of presentation to choose from: 

-"Default" .  The "Default" presentation is a bed of greens and an apple in the mouth, presented on a table skirted with a plastic tablecloth.   This Pic shows the general idea, but is misleading because it has the fancy white tableskirting, and Pineapples.   

-"Fancy Presentation"      An apple in the mouth, bed of greens surrounding the pig.     Pineapples, Bananas, Grapes, Oranges, & Coconuts are artistically placed around the golden brown pig for a very impressive centerpiece.   Click Here for another shot.  Here for another.    The garnish isn't wasted.  As soon as the Photo Session* is complete (roughly 10-15 minutes), the Pineapples/Grapes/Bananas are served.   The fancy presentation works out particularly well for large parties, celebrations, and casual weddings..particularly Luau Themed weddings.     

-"Ultra-Fancy Presentation"   Pretty much the "Fancy Presentation" listed above, doctored up even further with Chefs wearing "White Chef's Jackets", and professional Quality Chaffing Dishes (which I have to rent).    Freshly laundered and Pressed Tableskirting.     Fresh Flowers are possible too (although I haven't worked with flowers yet).   These are rarely used, costly options, but some or all of it's there if you need it.      If you own the fancy metal chaffing dishes, let's use them!.  We'll need 4 for "the Small Job" and "The Typical Job",  7 to 8 for the "Big Pig Gig".  .   

*A note on the Presentation/Photo Session:   When the pig is presented, it's as pretty as it's ever gonna get.    I give the host/guests about 10-15 minutes to take pictures of the pig.    This is the only time I'll let guests into the cooking zone, to take pictures behind the pig.     Plan the timing of your event so your guests don't miss this!   (accommodate the "fashionably late" people).      Take advantage of this!   Take a few minutes to capture the moment!!     You might not get that many opportunities to get the whole family into a picture again.   You might not think it's important now, but 10 years from now, you might thank me!         

Serving Tables:   

-"Default" The 3-5 Rectangular banquet tables are typically covered with disposable white plastic tablecloths.  (By request only:   Alternate color choices are: green, light blue, dark blue, red or red/white checkered picnic pattern).     

-"Fancy Presentation"   For Fancy presentations, the tables are often covered with disposable plastic tablecloths.   Once in a while, I'll opt to skirt them with professional looking, pressed Purple tableskirting (enough to wrap three tables).   By special arrangement,  I also have White tableskirting  enough to cover 6 tables.     (The choice of whether I use the cloth tableskirting or not, is condition dependant).    They cost $70 to press and clean, so I'm actually reluctant to use them.

-"Fancy Presentation/Luau"    If having a Luau Themed event, I can add Grass Table Skirting to the pig presentation table only. 

-Additional info:    I use a grease absorbency mat on the presentation table to catch the drippings from the pig, which keeps the grease from running all over the place.     You may provide fancier tablecloths to match your décor, if you wish...but be aware that drippings and the grease accumulation from the grilltop may permanently stain linens (Don't hold me responsible...)  

-Host Provided Tables, Paper & Plasticware:   If you handle all of the serving table needs (3-5 full sized banquet tables, tablecloths, steamtables, sternos, foil pans, paper products, plasticware, serving utensils and attending to the serving table)...I will give a discount.    OR, if you just want to provide the paper products and plasticware only, I'll also give a discount.  Please click over to my pig roast pricing page for more info on that.        I VERY MUCH prefer you to handle the serving table needs, as it expedites my departure without leaving a glaring void in your party, and allows you to have specific "decor".    If you have the right stuff, your leftovers can be served longer!    The caveat to this is, food safety.   No kidding around, the steamtables have to meet or exceed my standards.   Please Click "servingtable.htm" for details on what I expect if you select this option.    Please click on "steamtable.htm" for detailed direction on the use of Steamtables..

-At the very least, it's very wise for the host to provide one or two large serving tables.    This facilitates my ability to leave stuff with you, such as the garnish and leftovers.  Some plates, plasticware, Etc.  It's also handy to have a wireframe steamtable w/sternos or two, and some of your own serving utensils to allow continued serving of the remainder of the pork.

Serving Styles: 

Unless  a special request is made by the host, the Pig is carved from the "Pig presentation" position, in full view of the guests.    By arrangement, we can do all carving out of view of the guests.       Typically, the food line is active for about 1.5 hours before interest fades away.   By then, our focus shifts to the cleanup.   

-Typical/Classic/Default:   The pork is picked/pulled/sliced/carved/chopped/shredded and mixed with various sauces/marinades.   Meat is served from foil/wire frame steamtable pans, to keep the meat hot..     The guests serve themselves.       Some of the pork is mixed with a little Teriyaki marinade, some of the pork is mixed with BBQ sauce(s).   Some pork is served plain.  

-Tour of the South:   The pork is picked/pulled/sliced/carved/chopped/shredded and mixed with various BBQ sauces and finishing sauces.   Meat is served from foil/wire frame steamtable pans, to keep the meat hot..     The guests serve themselves.      Pork is mixed with several different types of BBQ sauces, representing the regional differences in the Southern BBQ Belt.  Some pork is served plain.    Good for the standard American Backyard party.

Family Style:    Pork carved, placed directly onto platters with garnish.      Served with crocks of warmed BBQ sauce on the side.  This is for a sit down catered affair.  I’m not a fan of this, since the meat will probably be lukewarm by the time it reaches the table.     But it can be done....  

Steamtables: 

-I prefer the host use their own steamtables, if possible.   This facilitates my departure, and allows the food to be served longer.    I do carry the non-fancy wireframe kinds, but we typically depart 1.5-2.0 hours after the roast has been carved.   We retract our equipment.  Your party may last longer!   

-I don't own fancy metal steamtables/chaffing dishes, like a catering hall might use.  These can be obtained from a rental center for additional fees.  I'd rather you do that.   We'll need 4 for "the Small Job", 5 for the "The Typical Job" , 8 for the "Big Pig Gig". and 9 for the "Big Pig Gig augmented by Burgers/Dogs".    

-I'm also willing to rent the fancy metal steamtables/chaffing dishes as part of the "Ultra Fancy Presentation" package.

-Is There Any Way I Can Save Money?

-Can I Provide The Plates/Plasticware to fit a Decoration Theme?

Yes.   Mentioned a few paragraphs above, I will give discounts for Host Provided Consumables.  The actual discounts are listed on the pig roast pricing page .

Can the Host Provide the Pig/Meats?

I prefer to provide all meats.   This is the lowest risk, reduced headache, safest option for all.       But depending on circumstances, I may allow it.     My primary concern is food safety.    The pig/meat needs to be kept cold.   Can you guarantee that?   I know I can!  But if your idea of keeping the pig cold is to lie it down in your bathtub that you haven't scrubbed in 5 years, with 10lbs of half-melted ice draped over it's shoulders, better I take care of this.    Or if you're idea of safe transport is in your greasy trunk in August, with an "Oh Yeah" stop at the A&P on your hour-long ride home..better left up to me.    However, I've run into situations where a pig was donated to the party by a catering firm.  The pig was professionally and safely handled (stored in a cold box with dry ice).      It is likely that I will insist that you sign a waiver releasing me from any liabilities associated with foodborne illness, since I do not have complete control of the product.    But as long as my health and safety concerns are addressed, we can do it.

Is there a Recommended Serving time?    Anywhere from 3pm to 6pm works well for a 100lb pig.    If the pig is presented in that timeframe, we don't need an unusually early start, or have an unusually late return.    Jobs that serve before 3pm, or after 6pm require an additional fee, mainly because of the bribes required to motivate crew.      That additional fee may apply to larger pigs, since they push our start time up.

What Will the Serving Times Be?:     The host picks a time for "Pig Presentation", which is when the pig will completely garnished, and ready for the 15 minute viewing/photo opportunity.   Shortly thereafter, the pig is carved, mixed with the various sauces/marinades, and placed into the steamtables for serving.  As soon as I have a little of each time of pork into the steamtables, the guests can start eating.   (If appropriate, I sometimes ring a dinner bell!).  

The pig carving is about a 30 minute process.   Typically, 1.5 hours is plenty of time for everyone to have their fill.    In the mean time, we’ve begun the cleanup (clean, scrape the roaster, start the load-out of equipment).    The Serving tables are  the last things to get broken down.    At that point, we’re looking to vacate the scene.   You can reduce the impact of our departure if you've provided tables, steamtables and all your own serving utensils, paper and plasticware.

A note about timing:   If you have a band, you should let them know when the presentation time will be, so they can work their set around it.   Similarly, if you have a ceremony of some sort, build a schedule that makes sense.  And stick to it.    The pig is presented at the time we planned on, whether your guests have shown up or not.   I can hold things up a little, but generally, the pig has to get served, and our work must continue.  I probably have a job the next day too, so I can't play games at your event.      Try to construct your guest invitation time to work well with the overall timeline, so the pig presentation isn't wasted energy. . 

What Can Negatively Effect the Serving Time?:     I touched on this earlier, but I'll explain more.   The list is endless.   Poor directions to the site.  Host not onsite upon my arrival.  Unusual logistical situations, such as inaccessible driveways, cars blocking maneuvering room for truck/trailer.   Traffic.    Inclement weather.   Mechanical Difficulties.   The list goes on and on.      So far, knock on wood, I've met, or come very close to every serving target to date.    My worst delay ever was less than an hour.      My online policies speak even more about when this type of problem arises. 

Occasionally, the pig I'm given is far larger than what was ordered.  To the tune of 20 extra pounds, which equates to another 1.5 hours of roasting time.   This can have dramatic impact, because the schedule was built around the lesser sized pig.   In those cases, I try to expedite my arrival, but crew members may not be able to accommodate the last minute change of plans..  

Since some of the factors listed above find interesting ways to combine....I don't give *absolute* guarantees on when the pig will be done.    I'll certainly try to hit the target time as best as I can, and I usually meet it.    But if it's not done, it's not done!    Please allow an hour of wiggle room in your plans, without the drama.    Trust me, nobody including myself, my crew, and of course your guests want me to miss the target presentation time, particularly if it's choreographed with other events associated with the party, or other clients catering jobs the next day.   So I do take it seriously and try hard to meet the target.

Can We Save Money By Offering To be Your Dedicated Assistant?

NO.   My normal pig roasts are priced to include one (or more) dedicated, trained assistants.    This assistant helps me all day long with lifting, moving, dishwashing, pig carving and the massive clean-up both onsite and back at my home.    I don't use host-provided labor for this particular task.   Too many unknowns, especially when alcohol is involved.

Can We Save Money By Offering Our Own Help? 

For Certain Jobs, YES!    This will be coordinated with you beforehand.     Pig carving is a hectic 30-45 minute affair.  Both myself and my assistant have greasy hands, and are doing our best to move quickly, to “pan up” the meat while it’s still hot.    It’s helpful if one guest provides light-duty assistance for this short time.    They will be asked to move full pans to the steamtables, and put empty pans back on the carving table.  They act as an additional set of hands to facilitate the process, and actually improves food handling safety.      (I can easily hire more assistants, but they get roughly $150-$200/day).     I can say with certainty that the "Host Provided Assistant" will not find this task difficult, and they usually enjoy themselves.    Very often, hosts have already planned to hire people to assist with the serving/cleanup of a party.  These already-hired-folks work out perfectly.    The extra set of hands is helpful for "The Typical Job", but the extra staffer is already paid for for "The Big Pig Gig".    

Note:    Don't provide somebody who's gonna be disgusted by the carving of a pig!      The last thing your guests need to hear is the "Ewww's" and "Yechhhhh's" of idiots like this.      I will become rather irate with an individual like this, and loudly demand they go elsewhere.          Also, the "Host Provided Assistant" should be dedicated to us for the 30 minutes I need them....not running away for Ice Duty, Bar duty, Helping Grandma, greeting guests, etc..    The person running the party can sometimes make a bad "Host Provided assistant" simply due to the needs of the guests and party..

We've Hired some Hostesses/Staffers to assist with the party...

Excellent.      They can blow up your balloons.   They can set up the guest tables.  They can cut your cake.   They can make the coffee.    They can clean up the guest's seating area.    Generally, these folks are very helpful, particularly the ones from a professional service.   They can be a joy to work with, and can be the perfect "Host Provided Assistant" for the pig carving process.    From time to time, we clash though.       Please Instruct these staffers to not interfere with EPPO operations!!!    On occasion, the staffers have become a source of annoyance:   I absolutely do not want them rearranging my paper products or plasticware, or hitting my supplies to support other host supplied foods, or trying to make my presentation "Pretty", etc., or dumping large bags of chips into bowls so they can stale up in the 90% humidity. .    After 20+ years of catering, I have a preferred method for everything... I don't want well-meaning hired hostesses screwing me up, nor do I want to create ill will when I'm forced to scold them, or undo their work.   This is just one of many reasons why I prefer Host/Guest Provided Foods to be set up from a different area. 

What are the Logistical Issues to Consider?

Unless Mapquest  or my new GPS can’t get me there, You must get clear and concise directions to me to get me to the job site.   Maps are helpful.     Please provide onsite numbers or cellphone numbers in case I get lost enroute.

I insist that you or your designee be present upon my arrival to work thru any setup issues that pop up.   Price includes one setup and one breakdown only.    If you move me after I’m set up, you get charged an additional $300.00.    Believe me, I’d rather not have to hit you with this avoidable and wasteful charge.  Stresses are running quite high at job startup, and this alone can be a meltdown point.    Not to mention how the wasted time delays serving time.

I've created a specific page, heavily laden with images which pertains to the logistics necessary to perform your services.    Also a discussion about Inclement weather and it's effect on Logistics.  Please click Here.  

I’m in a full sized loaded pickup truck with either a 10', a 14' or even sometimes a 16' enclosed cargo trailer.      Contained in the cargo trailer is the roaster, and all the support gear to run your roast.   The site must be easily accessible.  No low hanging trees.  No Mud.    (My 4WD vehicle is great, but I won’t press my vehicles into really extreme service on rough terrain to access your jobsite).      It is highly recommended that the host already have cars out of the way so I can maneuver the truck/trailer into it's final spot quickly.     My rapid egress is necessary as well.   Guests should not park me in, or park in such a way so I can't maneuver out.  The spot directly across from your driveway should be kept clear as well....that one's always overlooked, and can cause me severe maneuvering problems..

I need a large, reasonably level area to park the vehicle/roaster on, preferably without low hanging tree branches obstructing the cooking area.  Serving tables must be level or the steamtables are useless.    Flat, level paved driveways work the best.    Freshly mowed Grass (without ruts) or gravel spots will do..but Muddy spots suck, as do Sandy spots.      All services are performed in close proximity of the gate of the trailer.   A surcharge will be added to the bill if there is unusual logistics, such as the need to hand-carry equipment up steps, or if the serving area is split from the roaster area.    Unusual logistics may require additional assistants, and must be discussed prior to the event.   If the job is in an unusual yard, a site survey may have to happen...or, if possible, email Digital Pictures.   

A strong preference is that this area be close (100ft) to a potable water source (to connect my Dishwashing Station/RV Quality hose to), and near an electrical outlet (to plug my lighting into, for night jobs & music).    A 15 Amp GFCI circuit will do, since this is low-load lighting.    A luxury is if there is access to a commercial kitchen with access to commercial dishwashers or sinks.     With proper coordination beforehand, I can be prepared for a job that does not have running water/electric.   (Generators/Water jugs).   Not optimum, but we can do it.

I try to avoid fancy surfaces such as a deck, or keystone block type driveways for the carving/serving area.    Pork grease and dropped pork tend to fall and get mashed onto the floor.   Temporary stains can result, but pork grease is supposed to be water soluble.    But if this is the only option, I have workarounds.   The roaster cannot be near your houses' vinyl siding, or you risk melting the entire wall.

At the end of the job, I need to empty the roaster of the remainder of the charcoal and extinguish with water.   Please have a place designated for charcoal dumping.  We also generate 4 very large bags of garbage.   Please discuss with us upon our arrival how to handle the garbage and charcoal disposal, so we don't have to bother you while your guests are present.       

The grass near the pig roast area will get some scorching from the red-hot components of the pig  roaster, or from fallen charcoal during cleanup. Give it a few days, and you'll never know I was there.    

Any Special People Control Issues?  What about Pets?  Kids? :

Opening up the roaster for everyone to take a peek, will delay cooking time.  So I don't open the roaster for curious onlookers, or the avid photographers, etc.. (But I do have some pictures of what's inside in anticipation of the standard questions).

Consider our cooking zone to be a Temporary Commercial Kitchen.     For health and safety reasons, I can not have people or pets in and around the cooking/carving area, particularly during pig moving, actual foodservice, and especially during cleanup when red hot roaster components are exposed.   We're rushing around like idiots back there, with knives and boiling hot sauces.   Little Fifi, who's interest is the fallen scraps, is nothing but a disaster waiting to happen...not to mention being a huge sanitation issue.       My initial setup is chosen to best control the flow of people, and I may use yellow tape to cordon the area off.  (Usually, my trailer, the fence, tables, coolers, garbage cans, all become natural barriers that combine to outline our work area.).    To control pets, I will ask the host several times to take care of the problem..  Then I will resort to leashing your pet.    If this continues to be a problem, then per my policies/contract, I'll halt operations completely, until it's resolved.       The cooking zone represents a particularly grave hazard to unattended children, so please be on top of your little ones. 

This is a tough issue, but unfortunately I have to address it.   Although we enjoy chatting with everyone and certainly don't mind NORMAL INTERACTION, in our down time, Please keep unusually talkative people away from us, especially at the height of foodservice and during our cleanup.     I don't know what it is, but there seems to be "That Crazy Uncle" a few times a season that places unusual demands upon my/our attention.     Attention that is far better placed towards your foodservice.    You know who I'm talking about.   You probably don't want to talk to him either.    'Nuff Said.

Other Setup Issues (Loud Music):

Commanding a Crew is a Nightmare when I have to compete with a DJ.    I'd much prefer DJ's be set up as far away as possible from us, or at the very least, with speakers facing away from us.    Half of these DJ's are Stone deaf and have no concept of volume control.      Enduring the sonic assault party after party, is wearing thin.

Most Frequent Onsite Questions from your Guests.... (which is why we carry big signs).

-How Big is the Pig?    (usually 100lbs)

-What time did you guys start the pig?   (An hour after we got there).

-When did you get here?  (While you were still in bed with your hangover).

-Where do you get your pigs?  (Sussex Meat Packing)

-Can we look at the Pig?  (No.  If you're lookin', you ain't cookin').

-When's it gonna be done?  (when the thermometer tells me it's done).

-How many people does it feed?   (Depends, How hungry are you?).

-What's the best part of the pig?    (The jowl).

Stupidest Questions from your Guests....

-Is that a *KOSHER* pig HAHAHAHAHA!???   [Good one there, bub!   We never heard *that* one before!]

-Did you tow that here (pointing to the trailer)?    [No, we floated it up the canal with a horse team]

-Is the Pig in there (pointing to the roaster)?      [What do you think, Detective!? ]

-What's the Pig's Name!?     [Hamlet]

-Where do the Hot Dogs come from?   [A Place called "Store"]

-Are you Cooking *Here*?  (My full spread is out, smoke is coming from the roaster, etc.).   [No, Of course Not!  Why would we cook *here*!???].   

Most Frequent Onsite Story: (which we politely listen to over, and over and over again)

"We hired a professional for a reason.   We tried to do a pig roast once before.    We (did it ourselves, hired a friend of the family, hired some friend of a friend., etc).   He came with (an open style rental roaster, a bunch of cinder blocks and a grate, A rusty disgusting oil drum).   He said the pig would be ready at such 'n such PM.    6 hours after that, we were a still waiting for it to be ready!   By then, it was 2am, all our guests had left."     Variation 1:   Roast Went OK, but we were so busy that we didn't speak to one guest.     Variation 2:  After the fire department distinguished the shed/garage/fields...and our burns were treated...   Variation 3:  The Guy was disgusting, he gave us all the heebie jeebies. 

Second Most Frequent Onsite Story:  "I went to a Luau in Hawaii once where they buried the pig in the ground!  Why don't you do *that*?!!"        [Eddie nods his head politely, but really wants to say:  "Well, thank you!   I did not know that!  I've never heard of such a thing.   This exciting information is just too Cool!!    You know, based on *YOUR RECOMMENDATION*, maybe I'll retool my whole operation to do Pig Roasts the authentic Hawaiian way.    I'm sure the client will appreciate the crew of Drunken Day Laborers coming to dig a 4' deep trench into the mansion's perfectly manicured lawn.   I'm sure the client will also appreciate the whistling at their 15yo daughter too..  Yes, Brilliant Idea!  Thanks again!!!"  :-) ].

 Last Minute Headcount Increases:   I’m not really concerned with last minute add-on guests on the day of the party, nor do I have any interest in counting heads.    By the time I arrive, your supplies have been bought and paid for based on your original headcounts.   Other than a few extra plates and forks, it doesn’t impact the final financial outcome if a couple of extra guests show up.       However, if significant headcount increases are expected, please keep me informed as early as possible.     We may need to bump up the overall poundage of meat to save you from the embarrassment of running short.   The extra costs, of course, will be added to the final bill.  

Last Minute Hiring Penalty:   There will be an additional surcharge of $400.00 if you hire me within 4 days of the event.  (if I'm even available!?).    This is because you’ll force me to break plans, have assistants break plans, force me to pay premiums and “bribes” to make things happen at the last minute, force me to endure the stress you place on me, and very often, force me to take on financial risk because contracts have not been placed, and checks have not properly cleared.    Avoid this charge:  Plan ahead!

What if it Rains?:

-We operate Rain or Shine.    There's very little possibility of "on the fly" date changes.  In the heart of the season, schedules are booked solid.   "Can you just delay till tomorrow?" is almost NEVER an option.   Such requests might actually be met with raw pig on your driveway, Laughter, and the fading sound of a Chevy 2500 Pickup/Trailer driving down your street.   That said, I'll do my best to work with your emergent situation.  

-If you insist on a "rain date package", I can create one for you.   It will be booked well in advance, and it won't be cheap.    It will reflect Profit lost from the client I can't accommodate on your raindate.   Still interested?  (I didn't think so).

-We ask that the host provide rain cover for the serving tables and carving table.   Either in the form of large commercial party canopies or other permanent structures, such as cleared out garages, clubhouses, covered pavilions, multi-purpose rooms, etc.      We strongly recommend that you have a rain plan.   Rain Happens!!    If your event is so important that you hire an expensive caterer, then don't play games of chance.   Go the extra mile and be pro-active.  If appropriate, contact your local tent company, and arrange for a large commercial party canopy. (40' x 40' minimum, of which we need approx. 12' x 40').      They will firmly stake it in so when the heavy wind gusts come that often precede the storm front, your tent won't fly away and kill people or cause other damage.     Check out the Logistics Picture page for images and further detailed discussion about rainy situations.  

-Reread the Previous Bullet.   Consider for a moment that I really do know what I'm talking about.   I've been doing this for a long time.   I've seen several tents tumble and roll with one huge gust.   I've seen cars get damaged, people hurt, tables full of food trashed, and parties that get totally washed out.  With a little advanced planning, your event can survive even the worst of situations. 

-If you're unable to provide rain cover for the serving tables/carving tables, EPPO can accommodate at an additional cost.    We carry some 10'x10' EZ-UP canopies aboard the Pig Roast trailers, and a huge 20'x20' internal frame canopy aboard the BBQ trailer.    (The EZ-UPs are good for light rain, but they're not good for really windy/rainy/extreme weather).   We will deploy one 10'x10' EZ-UP, free of charge, over the roaster to support roaster operations.    All other canopies will be deployed at an additional cost to the host.  

-Rainy events usually force "workarounds", many of which have potential to add expense to your event:   Examples are:   Canopy charges.   Additional manpower due to unexpected "Unusual Logistics", or to handle the additional workloads.      Additional vehicles to transport tents.  And in some cases, Vehicle towing charges (truck/trailer sunk to it's wheel wells in your muddy field)..   We'll take each case as it comes, but the client will be billed for all additional inclement weather related expenses.        Please see Pricing Page ('Inclement Weather Related Charges' at the Bottom).    Believe me, the last thing I want to do is tack on additional charges to an already high bill.  And I'm sure you don't want to pay anything else either.     But after doing so for many years, we're no longer going to absorb these costs.  

-All other inclement weather policies are spelled out exhaustively on my policies page.  

How can I contact you?

Ed Zuckerman 

28 Shawger Road

Denville NJ 07834

(973) 627-2722  (H)    Usually 6pm-10pm   Preferred number to talk “catering”. 

(973) 634-0897 (Cell)  Normally off.   Day of Job:  On

eddie@eddiesportablepigout.com 

eddiezucker@optonline.net is where the above email gets directed.

Do you Have Formal Polices? 

Yes.  Posted online at "eppopolicies.htm".   Very generic.  Many line items do not apply to your event.     I'm not a lawyer.   But the polices are serious attempt to protect you, and myself.      I've heard it said, "My Policies are in place to protect my business from *ME*!"      Just a note:  My Policies and Contracting is undergoing a legal review, and is subject to change.

How do you Handle Leftovers?;

All Leftovers are the property of EPPO for disposal as we see fit.        Usually we're more than happy to hand off leftovers, provided there is a safe means to handle them.   Options are Generously Ice filled coolers, Steamtables with Active Sternos, Working refrigerators, Working Freezers).     If there is any possibility that the food will be mishandled, then I will not leave it.    This is to reduce/eliminate the possibility that unwholesome food products will be consumed at a later time.     If you want the leftovers, be prepared with one of the 4 acceptable alternatives I just listed..     Lukewarm Pans of Pork sitting out on the Table is EXPRESSEDLY NOT one of the options.   As the certified food manager, I make the final call.    (Arrangements can be made to remove all leftovers too).   Please, let's not get into an argument over this..take my advice seriously. .  I also do not leave anything behind that was unopened.  

Massive Amounts of Leftovers:     I cannot bear to see food wasted, so I will do everything in my power to manage leftovers safely.     That said, if you believe that there is a chance of tremendous amounts of leftovers, let me know ASAP.   I can be a little more poised with empty ice filled coolers and Ziplock bags.        I periodically donate leftovers to the St. Peter’s Orphanage in Denville, NJ.

Anything else I need to know?:

-I care about the job.     I strive for complete customer satisfaction..    I don’t get anywhere by leaving my clients "pissed-off".    I try hard to have you speak highly of my services.   "Word of mouth" is my most important source of advertisement.     

-If you are happy about my services, would you be willing to be placed on my web-based reference list?  Please let me know and specify which numbers/emails work best for you.  THANKS!!!!

-I provide lunch and drinks for the crew.     When the guests have had their fill of the Pork, and the foodservice is winding down, we'd love to partake from the buffet during a quick dinner break.     If any food items are in short supply, or are unusually expensive, we’ll be happy to avoid them.   Just tell us.     

-Myself and my assistant are there to run your pigroast only.    This is our focus and our prime responsibility.    In our down-time, it's our option to help you (and we usually try to be helpful), but we are generally NOT there to:  Move kegs, move tables or furniture, run to the store for you, clean your house, be your handymen, be your kitchen help, set up party gear, or do any of the assorted tasks that hosts typically don't anticipate.     If you need this kind of assistance, coordinate with me beforehand, and I will facilitate this with additional paid assistants.    Distractions can be catastrophic if there's an unattended grease fire in the roaster.  

-I care about the quality of the event.    And I am constantly striving to improve.   If there is something that you or one of your guests noticed that needs to be corrected or improved upon, or if you have helpful, creative suggestions, please bring it to my attention directly. 

-I offer many other services besides pig roasts.  Please explore the whole web site for other options. http://www.eddiesportablepigout.com

PLEASE, if there are any additional questions or concerns, don’t hesitate to contact me.    This is meant to give you a better idea about what I do and how I like to operate.    But I recognize that all jobs are unique, and all have special issues.    There are work-arounds for everything.  

Thanks!

                  Eddie Z

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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