In June '03, I bought a 14' enclosed cargo trailer and outfitted it specifically to support the pig roast operation.  A "Weapon of Mass Digestion".  This greatly improved the logistics of a pig roast.    I won't even get into the annoyances of how I had to manage before. Suffice it to say that the operation is now as streamlined as it can be.   Put it this way:   I could be on my way to do a roast in about an hour from the first call (pending pig availability & vendors being open).   My friends laugh that I'm the first "Emergency Pigroaster Service" that they've ever heard of.   Everything AND a Kitchen sink!  The 14' trailer is called "Pig A" and supports Full Service Catering (Pig Roasts augmented by salads/sides).   A similarly outfitted 16' cargo trailer (Called "BBQ") contains everything found on "Pig A" *and* a pair of  flat top grills which allows grilled foods to be served along with the Pig Roast.   The BBQ trailer supports huge headcount events too, and would be my choice platform in nastier weather.    My older truck shown above.

Here's a closer look inside "Pig A".  Shelving.  Lighting/Electric System.  Ramps.   The support gear includes;  Extension cords, Lighting, tables, RV Quality hose/Mobile Sink, 3 EZ Up 10x10 canopies, Tables, Charcoal, Fire Extinguishers, paper goods, plastic goods, etc..  Pretty much everything needed to make your roast happen professionally and safely!!!.    Also, there's a small stereo w/ 5 disc CD player built into the trailer, which is now IPOD compatible.  Speakers are mounted at the back gate, and there's a pair that can be mounted on either side of the trailer.    It's not a yard-filling professional PA system, but if the serving is done near the trailer, it will be adequate background music.   The Pig Roaster itself is not shown in this picture, but it rolls right in. 

Here's a shot of my newest truck, and the "B Unit" trailer...a 6' x 10" trailer that goes out for "Small Jobs" and "Typical Jobs".   (For better descriptions of Pig Roast packages, please check out the Pig Roast Package/Pricing Pages).   The "B Unit"  (which I call "Pig B") also allows concurrent jobs, pending the availability of my most capable staff and their towing vehicles.    (B roasts can be tough to coordinate).

I've created a completely separate page of images and discussions that focus on standard and unusual logistics situations, various setups, and inclement weather situations. Please Click Here to go to that page.    But generally all services are performed at the gate of the truck/trailer, as shown in this image.  Otherwise, "Unusual Logistics" charges apply. 

To insure absolute freshness and food safety, the USDA pig is transported on ice, in a large 320 Quart Marine Cooler.  Yes, you can fit a body in there.  Pictured is a 90lb pig.  (Referring to what's *in* the cooler!  I'm the 200lb pig holding the cooler open).     Not pictured is the 400lb/day Manitowac Commercial Ice Machine in my garage.    Since cold air is heavier than warm air, Bags of ice are placed atop and around the pig, to insure safe holding even during the nastiest heat wave!   

Here's a Dry Rub Seasoning placed into the interior cavity.  The dry rubs present well, and add a nice flavor to the meat it comes in contact with.   This has become the default prep.

This is "The Typical Job".  A 100 pound pig, with 6 "beer can" chickens for those who aren't interested in pork.    The pig goes on about 6-7 hours before serving.   The chickens go on about 2 hours before target done-time.   We'll carve the chickens, pan them up with foil.. . Present the pig.   Then carve the pig and serve it all! 

As soon as the pig comes off the roaster, we have a 10-15 minute period where we give the guests ample opportunity to pose with the centerpiece.   This is the rare opportunity where we actually let guests into the cooking zone.    This is Me!  Eddie Himself.   Although an older picture, this is the "Fancy Presentation" I mention on other web pages, featuring a bed of greens, pineapples, red & green grapes, Bananas.    By the way, carving is done with 2 trained carvers, casually dressed wearing EPPO T-shirts & Aprons.

I carry one set of grass skirting and some leis (aboard "Pig A" only)  in an attempt to make a nice Luau presentation.   Yeah, I know...Kinda Cheesey.  (I've yet to find the perfect way to attach this stuff so it looks really sharp).     Not always worth the effort, and NOT available for every roast I do.    But if you want this, lemme know. 

Here's a shot taken in July 07.  The "Fancy Presentation" of a 103lb pig...with the sun's cooperation.   Most customers go for the Fancy presentation (Bed of Kale, Mouth Apple, Green & Red Seedless Grapes, 4 Pineapples, and a few Oranges, all served with the roast).    We stock several tablecloth colors, so please feel free to make a color request in advance.    

It takes about 10 minutes to get the fancy presentation together, and then it's showtime!   Here's a shot of the guests taking their pictures with the guest of honor.   This particular job was "The Big Pig Gig", which features the 100lb Pig as the main course, 6 whole Chickens, and a full array of salads and sides.    As soon as the photo ops wind down, we get to the carving/saucing/panning, and opening up all the other items on the table.    Probably another 15 minutes or so before we ring the dinner bell for serving. 

Please Note:    Remember, 97% of my jobs are backyard casual events, so the Northern NJ Hick Hillbilly Pig Roast is the norm.   By this, I mean plastic tablecloths, wireframe steamtables, stuff visible under the tables, Staff wearing matching EPPO T shirts. Everyone wearing comfortable shorts and footwear.      If you need an upscale look, we have some other options available.   This includes collared staff t shirts, Long Black pants, Some Tableskirting (extra fees).  We'll also be happy to accommodate your fancier rental linens, upscale metal chafing dishes, and silverware if you're willing to provide them.  Just please bring this up in initial discussions..

The Fancy Presentation Garnish is not wasted.     The first thing we do after the Presentation Photo Session has ended is cut up and serve the pineapples and bananas.  The grapes/oranges are also served.     So if you invest in the fancy presentation, a word of advice:  You have enough Pineapple/Grapes & Bananas for your event (Don't buy more)..     This is why I don't get into decorative fruit cutting for the fancy presentation. (I try not to waste food..)    Face it, the swan shape cut out of a perfectly good pineapple is headed right to the trash can after it's 15 minutes of service..   Oh, and by the way, you don't want the coconuts shown in the Fancy Presentation..   I use the same 2 coconuts all season as props.    In fact, a celebratory moment at the end of the season is to FINALLY heave them into the garbage, where they belong. Signifies the end of my 5 month greasy, smoking Pig-nightmare that has sucked the absolute life out of me..    

 Fancy presentations are not always appropriate.  For some roasts, it's almost wasteful.     But I do take pride in what I do, so I try to make the pig look somewhat dignified.   Hence the idea of a "Default Presentation"   (Bed of Greens, Apple in the Mouth).    In this shot, the host didn't want the added cost of the "Fancy Presentation", but she did want to have the guests come look at it for a few minutes for picture taking.  This image shows an 89lb pig...with my coconut props, a few pumpkins taken from the host's porch...and some fruit temporarily appropriated from the host's main table!   

 I love this picture.   For the presentation, we'll incorporate some alternative decorations, if appropriate.    Ex. Glasses, hats, bandanas..  We did a Pig for a Harley Davidson Dealership where various HD merchandise was incorporated.    Fun stuff.     As long as it's not offensive, we'll roll with it.

   The pic on the left shows the "Rough" carving station, where large chunks of meat are pulled from the pig (bones/inedibles discarded).  The meat is passed back to the "Fine" carving station (pic on right), where the meat is further chopped/sliced/pulled, panned up, mixed with a variety of sauces, and passed to the steamtables for safe holding.    

When the pig is carved, the task loading is high on the two carvers.   To facilitate rapid serving of hot food (for safety reasons), we usually ask the host to provide one willing assistant to lend a hand in the carving area.   This is light, fun duty, typically lasting about 20 minutes or so.  The "Host Provided Assistant" helps the carvers shuttle meat-filled pans to the steam tables because our hands are greasy..    Eddie's Portable Pigout can provide this labor too, but it's normally not worth the added costs, unless the affair is "Ultra Fancy".     (To have an additional hand there for $150-$200/day for half hour's worth of work is a bit much).   For Full service catering (Called "The Big Pig Gig" on my pricing pages) we already have the extra hands, so the host-provided assistants may not be required.

There are numerous ways to serve the pork.   Typically, we serve some plain.  Some mixed with warmed BBQ sauce (Southern Pulled Pork Style).  Some drizzled with a touch of oriental marinade.  And some served with a Mustard Based BBQ sauce, common in the South Carolina/Georgia Region.     For more information about the regional differences in BBQ, please click Here.

Note the wireframe steam tables which we use by default. (The wireframe steamtables are what stores efficiently in the trailers).   If you'd like a more upscale look, we'd be happy to accommodate host provided rental linens, chafing dishes, silverware and real plates, and we'd even give you pricing consideration for the paper products we wouldn't use.   We'll discuss that in further detail when you're ready to book. 

In June '02, I was called (3 days in advance) to do a pig roast for the newly arriving Boy scouts and Staff up at the Forrestburgh Boy Scout Reservation (North of Port Jervis).   Perhaps the most scenic and gorgeous spot I've ever done a party at.    This was a 125 lb pig.   There were also seven 6-7 lb shoulders added to the grill to augment the final pork poundage.    220 People were expected.  270 Attended.   Everyone got some!  This was the maiden voyage for the roaster (for a pig anyway).   We had some initial troubles maintaining proper grill temps, but we soon figured it out.    The Pig roast operation has been optimized quite a bit since that roast!

My mobile dishwashing station.  (As in 'Everything AND The Kitchen Sink'!)  Running water and cleanliness is critical to safe food handling operation.  Potable water source is a must.  I have 125' of RV quality hose to support this apparatus.  Optimally, the dishwashing station is placed about 10'-20' away from the carving station because it gets used constantly, and should be placed near a spot where we can dump the water.

MEATFESTS

The roaster is very diverse, allowing a virtually endless list of meat combinations.   Aside from Pigs, we can roast Pork Shoulders, Top Rounds of Beef, Chickens, Turkeys, Legs of Lamb, Brisket, Ribs, Steamship Beef Roasts, Whole Fish, Venison Roasts, baked potatoes, and even standard catering trays.     The only constraint is roaster space, and what can be shoehorned into it, using the variety of available auxiliary racks.    In this picture, you can see Several Pork Shoulders in the foreground, a 19lb Whole Turkey, a 26lb Beef Top Round, and in the very back, some 3lb "Beer Can" Chickens being placed.   About 70 foil wrapped baked potatoes were about to be added to the upper rack.      The ability to easily add large cuts of meat objects to the flat Stainless Steel grates is an advantage over the rotisserie style roasters. 

Here's another view of a meatfest, but unlike the picture above, this one features a larger "full" rib rack.   In this picture, 5 Beer Can chickens, 5 Pork Shoulders, 3 racks of ribs, a 20lb Turkey, and a 19lb Wild Alaskan Salmon.   I show this because I'm frequently asked to do Pig Roasts for Luau themed parties.   Consider whole fish in addition to the pig to complete the Luau theme!    

Additional note on Meatfests:  Although I've become pretty good at timing things so it serves at a planned time, one or two items might need more roasting time.    When the roaster opens up so frequently, roasting tends to slow.   Carving and serving can be more of a process than a point event, since the various meat items are done when the meat thermometers tells me they're done!   Not necessarily when I *want* them to be done.   Best bet is to plan to take multiple trips back to the food line to experience everything!    

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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