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 my "Frequent Flyer", rolling on about 80% of the jobs now.   (I call it "Pig A").   This one supports Full Service Catering (Pig Roasts augmented by salads/sides), and would be my choice platform in nastier weather.    My older truck shown here. .

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.    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 some Jamaican Jerk Seasoning placed into the interior cavity.   Once in a while, I use other dry rubs as well.     The dry rubs present well, and add a nice flavor to the meat it comes in contact with.   This has become the default prep.

Here's the meat injector in use, in this case, a commercially available teriyaki marinade.  I've recently injected Pineapple juice too, with nice results (in combination with inserted garlic cloves into slits made in the pig's interior cavity).      I don't do this often, but for a Cuban style roast, Bitter Citrus liquids can be easily injected.  I find that the injected flavors are overwhelmed by the BBQ/teriyaki sauces that I add to the meat just before serving.   But for the Cuban style roast, we can serve the pork plain, and have BBQ sauces (in squeezebottles) & hot sauces on the side.    Bottom line:  Not worth the time or effort for the standard roast.  But I'll certainly accommodate requests.

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 1:45 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 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, both in casual garb to what I'm wearing in this picture....usually EPPO T shirts. .   

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...   The variants are the color of the tablecloth (I have several color tablecloths to choose from....feel free to make a color request)..and the number of pineapples can vary, usually dependant on the headcount! 

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 Pig as the main course, 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 20 minutes or so before we ring the dinner bell for serving. 

Please Note:  I can also offer a "Ultra Fancy Presentation", which will include use of the cloth tableskirting, fancy metal chafing dishes (rentals), chef's wearing whites and upscale clothing, an extra Staffer, flowers, etc.    The highest-end look I can possibly put together.   Obviously some higher costs with such choices, but I can do it if you feel it's appropriate.   Coordination upfront is essential for this...I don't carry the fancy gear around by default.    Remember, 97% of my jobs are backyard casual events, so the Northern NJ Hick Hillbilly Pig Roast is the norm.     If you need the Corporate look, or are hosting a Super Luxurious party, we can rise to the occasion..

The Fancy Presentation Garnish is not wasted.     The first thing we do after the Presentation Photo Session has ended, is cut up and serve some pineapples and the grapes/bananas.    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 nightmare that has sucked the 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, on a plastic tableskirted table).    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, and take some pics.  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!   

(These pics were taken circa 2001, and need to be updated).  It's the meat carving operation shown at night.   (The Pig was "presented" elsewhere, but the carving was done "behind the scenes").   Notice the worklights.   It also drizzled a little, hence the EZ-UP canopy.  These are rare pictures of the two carvers handling the meat.  (Usually our hands are too greasy to take this picture!)     The pic on the right shows the "Rough" carving station, where bones/fat are discarded and large chunks of meat are pulled from the pig.   He passes the meat back to the "Fine" carving station (pic on left), where the meat is further chopped/sliced/pulled, panned up, mixed with a variety of sauces, and passed to the steamtables for safe holding.      Eddie is the bald guy with the gloves and sweatband. (The sweatband is a requirement because I have a big fat sweaty Charley Brown head).      The pic on the right shows a gloveless meat handler, which might make some foodservice people cringe......nowadays, we all wear gloves.

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 a half hour.  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.     Recently, I've been experimenting with new BBQ sauces that represent the regional differences in BBQ.     Click Here for more info.

Note the Steam tables.  Just the plain foil/wire kind we use by default.   Fancier rental ones can be provided at an additional cost.  I would prefer that you rent the fancier ones yourselves from a party rental center.   If I rent them, I'll charge you a premium.  We'll need 5 for "Small" and "Typical Job" roasts,  8 for "the Big Pig Gig".

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.    This station is about the best I can do in an onsite situation.  (More thorough Dishwashing and Sanitization happens back at home).   

Not that this picture has anything to do with pig roasts, but I wanted to show the diversity of the roaster..   Here's a glimpse into the roaster when it's being used for a "Meat-fest".  There are Several Pork Shoulders in the foreground.  A 19lb Whole Turkey. A 26lb Beef Top Round.  And in the very back, you can see some 3lb "Beer Can" Chickens being placed.   This picture shows the "half" rib rack above the main rack.   In this situation, about 70 foil wrapped baked potatoes were going to be baked on the rack.   The meatfest can be augmented with baked potatoes, or other items/pans requiring 350 degree heat....the only constraint is grillspace!    Something that cannot be done with a rotisserie style roaster. 

Here's another view of a meatfest, but unlike the picture above, this one features a larger "full" rib rack.    5 Beer Can chickens, 5 Pork Shoulders, 3 racks of ribs, a 20lb Turkey, and a 19lb Wild Alaskan Salmon.   I show this picture 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!   A word of warning though:   Grill space is limited when a whole pig is on.   Larger Pigs are frequently too tall to allow the optional racks to fit as they were designed, but I now have a variety of metal blocks that might help lift the secondary grilltops.     It may be a trick to fit a whole pig AND such a large fish (may have to do several smaller fish)....play by ear.   Some meatfests may require two rounds of cooking to deal with grillspace issues.   

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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