(Yup, this post is really late.. I have been really lazy lately).
Alright.. First things first… This post is going to a little different than the last pig roast posts. My last posts really focused on the pig and method of cooking. This post will be more about the people involved. The kids, the adults and the pure fun that is a pig roast in the Caribbean. I think its important to understand that its not really about the pig, but the experience and people you share it with!
Now, ever heard of Sandy Island Carriacou (part of the Grenada Grenadines).
Well, don’t feel bad, if you asked me 4 years ago I would have just shrugged my shoulders and given you a blank look (long time readers probably know it from my older posts). Sandy Island is a small island located about 1km off the already small island of Carriacou. Its about 600 meters long and 100 meters wide (on average) and is pretty much %100 pure white sand. No bullshit, its high on the list of most beautiful places we have ever been. So after almost no argument, it was chosen as the next pig roast location.
Now with the location chosen, it then came down to logistics. Although Sandy is a stunningly beautiful place, there is really nothing there (like literally nothing, permanent tables aren’t even allowed on the island). Everything required for a pig roast would have to be brought by the participants. Now, although the island of Carriacou next door is a small, it is pretty well populated with about 10,000 people. With that many people they do have a decent grocery store, but being an island means stock is dependent on the day of the week (ferry day). Most days of the week anything fresh is almost impossible to come by. Finding a pig or the ingredients to make a proper Mojo.. FORGETABOUTIT. The participants would have to pitch in to find many of the required items. Its the small details like this that often get missed in my blog posts.
1. Sandstar needed to find a local with a pig farm in south Grenada. They then needed to organize the butchering and DELIVERY of said pig to coincide with the days they planned to sail back to Carriacou (weather permitting of course).
2. Valhalla scoured the grocery stores on Carriacou to buy enough oranges, orange juice and garlic to make a proper mojo for an unknown size of pig (it hadn’t been killed yet).
3. Party of Five had to figure out how we could build a couple of temporary tables that could be completely removed when done! (hopefully with stuff that didn’t go in the garbage at the end).
4. Sandstar had to bring enough charcoal from south Grenada as stock in Carriacou wasn’t reliable.
5. Multiple boats were tapped to bring ICE as having cold drinks in +35C while roasting a pig is pretty much mandatory. This may seem trivial, but having somewhere to put ICE where it will survive a night is a big thing (most cruisers freezers are the size of a loaf of bread, no not kidding).
6. The pig was slaughtered before the roast and then transported 40 miles on a sailboat. Again, you may be thinking 40 miles, that’s nothing. LOL…. Sailboat logistics means that it would be about 48 hours from slaughter to actual cooking. No sailboat in our fleet has a fridge or freezer that can hold a 45 pound pig (no bullshit, most don’t even have lockers that big). To overcome this, the Sandlins have a giant soft cooler (its meant to put fish in once you catch them). They had to buy enough ice to keep a 45 pound pig cold for 48 hours (yes in +35C temperatures). Lets just say, that many, many, many bags of ice were required.
7. Once anchored at the site, we needed a fleet of dinghies to carry all the gathered accoutrements required for the actual pig roast. Even with a fleet of dinghies, it was multiple trips (remember it is +35c).
However, it was all pulled together and a fantastic day was had! Enjoy the photos. Thanks to Sandstar and Britican (https://sailingbritican.com/) for sharing their photos with us (they will be the good photos).
LOL.. It doesn’t look like a table, but a few holes in the wood and some zip ties will make it right! I couldn’t modify or drill the plastic cases or they wouldn’t take them back!
Sandy Island from the deck of our boat. North Carricou is to the right. Union Island and the Tobago Cays are in the background.
Just some of the kids! These are the ones that stood still long enough for a group photo.
Building forts was a big thing (even with the cockroaches and rats.. no not kidding).
When its time to air guitar… Its time to air guitar! (for those wondering, this is usually around beer #4)
The appetizers are starting to roll out.
DISCLAIMER – Dead pig photos below!