Whenever I did a large (200+ person) Medieval feast I always included a
roast pig. I never cooked the pig myself, I just had the place supplying the
animal roast it. I'd send some guys to pick it up with a fancy tray/litter
for it, and then they'd carry it into the hall and the crowd would go nuts!
I'd recommend having the supplier roast it for you.
Oh yeah. We (my re-enactment group) used this as a way to get event sites
for cheap. We'd put on a huge fundraiser (private school, church), and then
they'd let us use their facilities for a reduced rate. When I did these
feasts they'd charge $25 a person, pay us $10 a person, and make a tidy
profit in one day. Since people got a 6 course meal with over 40 different
dishes, I think they got their money's worth. We were all volunteers, but we
at covered the costs and got a really great meal plus a great event site for
Well.... At the risk of sounding like a killjoy, don't forget the liability
and health department issues, especially if people are paying to eat. Almost
every town I have lived in has 2 or 3 good ol' boys who do pig roasting on
the side, on site at your event. And they have the proper equipment and
experience, and that little sticker on the roaster for whoever the local
inspection authority is. A lot of them also do a good schtick while they
cook for the customers. Think of it as hiring a chef for the party- a
hillbilly Beny Hanna (sp?) as it were.
But we don't know that this is a commercial venture. That is a different set
Having been involved with many a hog, goat, etc cooked whole, it is not some
mystical venture if you have some basic equipment and a little common sense.
This is only a 40 pounder the OP is doing.
Some few years ago I was in Reno, NV and there happened to be a world
championship BBQ cook-off. Each vender sold "samples" and every one,
was humorus bunch. If one comes to your area - you will have a great
time with the family.
Just got off the phone with Bubba :-)
"Well, it doesn't happen all the time, but when it happens, it happens
Chicken stew, cheeses, breads, honey butter, herb butter, oyster sauce,
roast chicken (one on each table), cabbage salad, pepper sauce, pottage,
mushroom sauce, venison, rabbit, braised beef, custarde lombarde, leek
quiche, cherry moyle, parsnips/peas/carrots in honey sauce, gingerbread,
barley wine, mead, spinach tart, meat pies, boiled eggs, frumenty, fig pies,
sambocade, pears in wine sauce, and some other stuff I can't remember at the
moment - it's been awhile since I've had to feed 200+ at a time :)
In the schoolyard would be good.
I'm not doubting that in some circumstances it may be best to have it done,
but read your last line where you state:
"I'd recommend having the supplier roast it for you."
The OP is experienced with outdoor cooking and he is doing a 40 pound pig.
Why would you recommend he have the supplier roast it for him? What makes
you think the supplier has the facilities to do so or the desire to do so?
Mine certainly does not. He sell pigs. He does not cook them.
In most cases, cooking the pig (or other animal) is a social event also.
I've been to many where we gathered for two or three days and shared in many
portions of the work. Why would we want the supplier to do it for us? You
can see some of this on my web page.
In your situation, roasting it yourself makes perfect sense. I've always
done these fundraisers in upstate NY in the winter, with many feet of snow
outside, so no place to roast. Also, I've been able to get into the hall at
9am and was expected to feed 200+ by 5 pm, so no roasting time. As fas as
the supplier goes, I've never found a pig supplier (around here) who doesn't
also roast them for you. Must be a NY thing. I've never met anyone who had a
pig roast who actually roasted the pig themselves. As always, YMMV :)
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