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View Full Version : 2010 Spring (new vendor) Pig Roast Driveway Test Cook


EatRBBQ
04-11-2010, 12:36 PM
I do a good deal of pig roasts over the summer season here in Northern IL. Over the winter I found a new alternative supplier for roasting pigs, my local Mexican Grocery at a nearly 50 cents per pound savings from my past sources.

Not being 100% certain of what quality and processing I'd be getting for that savings I decided to buy one for a test cook.

Ordering seemed simple initially, they only need a 3 day notice (as I was originally told). Turned out they don't normally get meat shipments in on Saturdays, so really that means 3 day notice with Monday thru Friday pick-up. It all worked out, the Meat Department made the mistake of allowing me to order for a Saturday pick-up so the location manager made a phone call and my pig was delivered to the store only about 2 hours later than I'd expected.

Quality wise: Excellent. USDA, IL stamps on the pig. Good healthy appearance, fresh, plenty chilled (but nothing frozen).
Eyes were still in the head (my previous suppliers remove them)
Ears were cut off (although included in a baggy in chest cavity)
Tail was cut off and missing.

I'll discuss the presentation issues about the missing tail and cut-off ears and see if they can provide me prettier pigs in the future.

Got the Mistress (MeadowCreek TS250) out of storage. Thanks to my son's post-Thanksgiving assist the Mistress was put away very clean and ready for work!

Managed to revitalize some back-porch space at the new homestead and even got Old #7 gig-ready.

Less typing and more pron!!!

http://www.eatrbbq.com/images/411pig001.jpg
http://www.eatrbbq.com/images/411pig002.jpg
http://www.eatrbbq.com/images/411pig003.jpg
http://www.eatrbbq.com/images/411pig004.jpg
http://www.eatrbbq.com/images/411pig005.jpg

EatRBBQ
04-11-2010, 12:41 PM
More pron as I move ahead...
http://www.eatrbbq.com/images/411pig006.jpg
http://www.eatrbbq.com/images/411pig007.jpg
http://www.eatrbbq.com/images/411pig008.jpg
http://www.eatrbbq.com/images/411pig009.jpg
http://www.eatrbbq.com/images/411pig010.jpg

Paulmark
04-11-2010, 01:15 PM
Great pics, you have a very nice set up, thanks a lot.:thumb:

EatRBBQ
04-11-2010, 03:40 PM
Gotta love my Meadow Creek. I know the TS250 wasn't designed specifically as a pig roaster, but it sure does cook em well!

90# dressed weight pig + 230 degrees + 11 hours = Pork Heaven

3PM Update:

The Nose Knows!
I could smell it!! yes IT!! That smell, the scent of a done whole roaster pig. Something between bacon, pork rinds, butter, and the best farking you've ever had!

Probed the piggy, yup, 185, 190, 195. Let it stand 45 minutes to an hour and it'll be falling apart.

For you more visually attuned Farkers.....

http://www.eatrbbq.com/images/411pig011.jpg

http://www.eatrbbq.com/images/411pig012.jpg

Vince B
04-11-2010, 05:01 PM
That looks great. If I didn't just finish up with smoking a couple shoulders and now 3 racks of baby backs, I would shooting you a pm for an address to come pick up my plate! What do you charge for a whole pig? That would be great for a summer BBQ party. Thanks for sharing. Vince

cowgirl
04-11-2010, 05:08 PM
Love the little hoist! :thumb:
I lift mine with the bucket on my little tractor. :-D

Rich Parker
04-11-2010, 05:12 PM
That is a fine looking pig!

Derek
04-11-2010, 05:39 PM
EatRBBQ (http://www.bbq-brethren.com/forum/member.php?u=14366), You just became my new bff :)

Sunra
04-11-2010, 05:50 PM
Wow nice setup love the hoist! Excellent looking piggie U got there. :thumb:

Alan in Ga
04-11-2010, 05:57 PM
Sweet setup and great looking pig.

landarc
04-11-2010, 06:03 PM
Nice looking pig, the no ears and tail thing is a tad odd. I also like the use of a engine hoist to avoid a hernia. I am really finding the nubbed tail sticking up a tad bothersome.

EatRBBQ
04-12-2010, 09:43 AM
Thought I put these up last night, I sure was wiped out.
I don't think it was the pig roast as much as it was the 4 or 5 Guiness during the serving/panning.

http://www.eatrbbq.com/images/411pig013.jpg

http://www.eatrbbq.com/images/411pig014.jpg

http://www.eatrbbq.com/images/411pig015.jpg

DanPop
04-12-2010, 10:43 AM
This thread is awesome, my stomach wont stop growling!

dannypat21
04-12-2010, 10:53 AM
is it wrong to be attracted to that pig?

bigabyte
04-12-2010, 11:23 AM
This one just pushed me over the edge, I must go get some lunch now!:cool:

BlkJeep
04-12-2010, 12:32 PM
Very nice!!! I know the smell you're talking about!!!

deguerre
04-12-2010, 12:35 PM
Beautiful color on that pig! Love the rig too!

BobBrisket
04-12-2010, 12:37 PM
I love it! What a fun time cooking that was. Thanks for sharing.

Bob

aquablue22
04-12-2010, 03:13 PM
WOW, thanks for sharing that is really awesome.........

smokinit
04-12-2010, 03:54 PM
Ok the hoist is cheating you don't get the full experience of lifting a slippery pig.:becky:. Nice job though!!!

EatRBBQ
04-12-2010, 04:46 PM
Very nice!!! I know the smell you're talking about!!!

24 hours later, I keep getting "ghost" scents. I can still smell that smell.

EatRBBQ
04-12-2010, 04:47 PM
Ok the hoist is cheating you don't get the full experience of lifting a slippery pig.:becky:. Nice job though!!!

I've lifted too many slippery pigs, thus the need for the crane!
Lower back surgery will not stop me from grilling large, tastey animals!

Chef Jim
04-12-2010, 05:09 PM
is it wrong to be attracted to that pig?


Yes!!

repoman013
04-12-2010, 06:08 PM
great looking pig:clap2::clap2:

BRBBQ
04-12-2010, 06:20 PM
Some thing seems so wrong about the whole hog pic, but we know it taste so good!:becky:

nancee
04-12-2010, 07:28 PM
Would be great if we could have a dialog about what folks charge for various sized roast shindigs
Ty
Nancee

That looks great. If I didn't just finish up with smoking a couple shoulders and now 3 racks of baby backs, I would shooting you a pm for an address to come pick up my plate! What do you charge for a whole pig? That would be great for a summer BBQ party. Thanks for sharing. Vince

EatRBBQ
04-12-2010, 11:10 PM
Would be great if we could have a dialog about what folks charge for various sized roast shindigs
Ty
Nancee

I meant to post something about price before, again, pig tired brain syndrome.

Last year I was basically entering the local market (within a 2 hour drive range) for on-site pig roasts. I kept my prices low to draw in more business, make a name for myself, and I tried very hard to keep all my gigs down to a one-man show.

My best known, often completely booked competitors do on-site pig roasts (average 100# for 100-120 people) for around $1200.00 to 1300.00. They upcharge considerably when you start adding meats and sides.

That's a "basic" package as in, meat only no sides, cooked and served on-site.

Last season I did the "basic" 100# pig roast, included yeast buns, cole slaw, and 2 sauce options. Smoked on-site, served (I clean up, dress in kitchen staff/food service "chef" gear and carve/pull/serve and pan), I provide full-hotel sized chaffing dishes, keep everything to temperature (State of Illinois Department of Public Health - Certified in Food Service Sanitation), I even provide my own carving and serving NSF grade catering tables when needed - try very hard to keep it to a one-man show for $1000.00.

In most cases I ended up throwing in 4 or 5 whole chickens for the non-pork eating guests. Every pig roast we've done so far we dress up with lettuce, fruit and veggies and of course a nice red apple in the mouth.

This year, costs haven't gone down, so I was figuring I'd be charging more in the $1100.00 to $1200.00 range, but considering I think I've found a less costly supplier for roasting pigs my prices will likely remain around $1000.00 for a 100# on-site pig roast.

If I have to travel more than 1 hour for a gig I do charge for travel time and costs. I also require a site inspection before setting final pricing, I've run into some funky terrain at some basic gigs, ie: excessively steep driveways, serving area 2 blocks from cooking area, no water/electricity at cooking/serving site, etc. My $1000.00/100# pig only price assumes that hot water be available, electricity (15amps 120v) be available, garbage disposal is the customer's responsibility, that I'll have easy access with my 23' stepvan to tow in the smoker, and that I'll be cooking very close and/or at the serving location which is expected to a have a basically level area 16' long for the smoker trailer.

I'm a one-man show 99.9% of the time for pig gigs. I can cater a full meal for up to 50 people, but when you get to the 100 people range it's just too much work for one person. So this season, I'm a meat-only, on-site only Pig Guy - unless customers are willing to pay for extra labor.

Such as it is, my first 2 reserved gigs were expressly "pig only" requests for this summer. I don't mind being the "pig guy" and letting another caterer handle the rest of the mess.

gtsum
04-13-2010, 06:46 AM
nicely done friend

Chef Jim
04-13-2010, 07:13 AM
Very good post. I was thinking of setting up a comp for a charity fund raiser but is seems too big of a job. Your post has given me a little insight as to what people charge etc. Thanks a bunch.

Jim