2023 Summer Regional Meeting Pig Primer

PIG ROAST PRIMER

What if they gave a "pig roast" and everybody came?

1973 – 2023

Fifty-one years of collaboration and followship

INTERCONNECTION PLANNERS OF SERC

ODE TO A ROASTED PIG

I think that we shall never see An event so special it can be, A day for fellowship untold, As people gather round "the hole." To gaze at one defenseless pig, Bound up in wire and homemade rig. A sight of wonderment, great appeal. Where Animal Rights have lost their zeal. We meet all over once each year. To honor tradition and to cheer. We lift a "can" to toast "the boar." And then we lift and lift some more. We come from VA-CAR and T-V-A. Each company sends their reps to play. Entergy, Southern, and Gateway too, Complete the cast that grew and grew. The "cookers" rise up in the dark. They make their way to a secluded park. They dig a hole or build a pit With heads still giving them a fit. The procedure is defined high-tech. The supply list is extreme, complex. The sauce is radical at best, And the ribs are used as the acid test. After all the wonderful plans are laid, Pig Roasters still are born - not made. We may act like fools, both small and big, But only God can make the pig.

PROLOGUE

Back in 1973, a small group of system planners who were meeting near the coalfields of western Pennsylvania caught a glimpse of a vision. At that time the vision was vague, shaky, limited, and, for some, blurry. It was narrow in scope, but somewhat wide in geography. A group led by Bill Reinke took the vision and massaged, organized, and implemented it in the form of an annual social gathering, now affectionately known as "THE PIG ROAST," herein after referred to as (PR). These planners were representatives of various power systems throughout the southeast, all involved in interconnection planning of bulk power transmission networks. The nature of the work required long hours and significant travel. In those early days, much of the travel centered on the quest for computer facilities, initially analog and later digital in design. Travel in those days was not very convenient and the computer work often involved glitches, not easily corrected by phone. In addition, the meeting topics were heavy, the social hours long, and late night sessions poring over prime rib and Jack Daniel's were stress filled. It became evident that a change in the routine was needed. Finally, the vision was consummated and on a hot summer August afternoon in Birmingham, Alabama, approximately 15 interconnection planners and their families gathered in Lee Wetzel's backyard, and thus, a tradition was born. That smaller entourage has grown to a hundred and more participants at today's annual event. To attend a current PR today is to step into history and reside with those pioneers of yesteryear. The history of the PR has paralleled that of the power system. Many milestones will be remembered. Included in the official record are extensive high voltage interconnections, computer technology, coordinated planning, demand side options, non-utility generation, base cases, open access, OASIS sites, Security Coordinators, and Reliability Councils. In the unofficial record are the first PR, the initiation of the "Piggy," monstrous August rains, stolen beer, and enough memories to fill a book. Each year, new, first-time rookies and old, seasoned returnees, come together with the regular attendees to enjoy the fun, fellowship, frivolity, and food. Each year, the circle expands and the comradery envisioned by those early pioneers is shared and multiplied. Without the old blood, history is lost. Without the new blood, there is no future.

THE HISTORY

Since the beginning, the time of the PR is mid-August, the second weekend to be exact. Only three times has this date been waived. This date, however, is becoming more difficult to maintain. Several interconnection meetings that are held periodically are scheduled just prior to this date. Outsiders have some difficulty with the vocabulary. Maybe a glossary would be helpful! VST, VAST, RRS, SERC. No, it's not a secret CIA gathering; it's a legitimate series of meetings involving planning personnel of the subregions of the SERC Reliability Corporation, previously known as Southeast Electric Reliability Council. Originally it was only VACAR/Southern/TVA, but the attendees were soon expanded to include the companies of the Florida Peninsula, and others involved with interconnections such as PJM, ECAR, and SPP. In 1996, the Florida Peninsula companies formed a new NERC Region (FRCC). Several of these companies have chosen to remain with SERC, and all FRCC personnel are included (invited) to continue participation in the Pig Roast. In 1998, companies of the Entergy Subregion joined SERC and personnel representing these entities were added to the invitation list. The most recent addition to SERC is the Gateway Subregion. This action was effective January 1, 2006, and included a number of organizations from MAIN. In 2009, Southern became Southeastern, TVA became Central, and Entergy became Delta. It should be no surprise that a group of planning types would so delicately and precisely develop and dissect the procedures for establishing this annual social. While none of the procedures are life and death affecting, they are taken seriously and are not casually changed. Steps are often waived, but never ignored. To violate a sacred trust would be less than keeping the faith. The date, the schedule, the equipment, the assignments, the entire process is steeped in tradition and thus will be revered as history continues to be written. In keeping with deregulation, industry restruct ure, and “open” attendance, more operating personnel have been participating in the events. The planning process for next year begins almost simultaneously with the end of the current year's roast. No stone is left unturned. No detail overlooked. NASA, with its checkpoints and balances, can only stand in awe as the PR process rolls into high gear and is launched into action. The VACAR, Southern (now Southeastern) and TVA (now Central) subregions, traditionally hosted the event every third year. The Entergy Subregion (now Delta) was added to the rotation, hosting its first roast in 2001 in New Orleans, and later, its second in Branson. In 2009 Gateway hosted its first roast in St. Louis. Birmingham and Chattanooga are the routine cities for Southern (Southeastern) and TVA (Central) with specific sites changing from time to time. In 1997, Southern added Atlanta to its list. The VACAR cities through 2005 have been Charlotte and Columbia (three and five times respectively) and once each at Richmond, Charleston, and Pinehurst. Lake Murray, Lake Norman, Lake Wylie, and Lake Pinehurst in VACAR; Twin Pines, Oak Mountain, Chattahoochee Recreational Center (National Park), Stone Mountain, and Springville in Southern; and CERA and Camp Columbus in TVA are included in the choice sites selected for the roast. (See the Appendix for a complete listing of PR locations.)

The attendees at the 1997 PR celebrated the Silver Anniversary of the event (25 years). The 2000 PR marked the Millennium Edition. In keeping with the trend of the industry, it was safe to state, “The PR was Y2K ready and no official data was lost in the transition.” Year 2002 marked the celebration of the PR 30th anniversary. No one could (or would) have envisioned the longevity of such a gathering. Perhaps this milestone is best described or explained by the late Mark Twain. “Reports of the PR’s death have been greatly exaggerated.” Or maybe it simply suffices to say, “The extension of family and friendships over time is stronger than the external nuan ces that the world has to offer”. The following information is presented for posterity. A detailed description of the PR is provided to preserve a piece of Americana, a part of the past that must be passed on to future generations. Read these passages with reverence and pause a moment for all the "porkers" that have paid the supreme sacrifice to make all this possible.

PLANNING

A committee is chosen (or drafted) to carry out the many assignments related to the PR. Early in the year a motel is selected which can accommodate the many necessities of an experienced PR attendee (check-in counter or equivalent, ice machine on every floor, security door chains which can be used to prop doors open for guests, credenza adequate for bar supplies, pool with appropriate deck chairs (water optional), etc.). Since day one, the preferred date has been the second Saturday in August. This date originated as a compromise between meeting requirements of the planners and the beginning of the school year. The date has been changed only three times, including the 2009 PR in St. Louis when the date was changed to the last Friday in July. There continue to be insensitive family members who schedule weddings and other quasi-important functions on the sacred second Saturday in August. The committee, however, is unlikely to be sympathetic in the future to requests for schedule changes for any reason. They may be overruled in the future, however, due to the earlier dates for school starting and necessary business dates. One earlier example of note was the possible conflict in 1996 with the U. S. Olympics in the expanded Atlanta area (Chattanooga). Olympic officials were notified to avoid any conflict with the sacred dates. It should be recorded for posterity that this potential obstacle was avoided and the PR took place, routinely, as scheduled. A postscript – no disturbances from terrorists were experienced at the PR. A site for roasting the pig must be chosen and the menu prepared, although the meat de jour is never altered. An equipment list must be prepared. These tasks have been standardized and tested over time, but each year some new twist occurs just to keep the event current. (Menu and equipment lists are included in the Appendix). The selection of the site today appears to be routine due to the smooth operational and planning techniques learned from the past. It became apparent after the second event, which took place at the "Reinke's," that a backyard environment, while warm and inviting, did not provide the accommodations necessary for an event of this magnitude. Jerry Vandegrift's river cottage was used twice, but this site, while impressive, was also rather overwhelmed by the event. Alternative sites are constantly reviewed and changed to keep pace with the progressive nature of the PR. An interesting development has occurred over the last several years. Since most of the attendees are already in town on Friday, the Friday Night Activity has become a challenge to, and often even competition for, the PR. An attempt to one- up the previous year has also added pressure. The groups, however, responded, as good planners will, when the chips are down. The Friday night meals and associated activities have been excellent. Planners are cautioned, however, to avoid over-emphasis that can detract from the main event. As most planners know, the best planning can go awry. An example occurred in Chattanooga where the Committee had chosen to dig a pit. Several hours into the cooking process, it became apparent that the pit had been placed inadvertently

over a plastic water supply line. The line melted from the heat and a fine spray of water began to erupt. A new pit was quickly excavated, the fire reworked, the pig moved, and believe it or not, the pipe repaired. This was clearly a contingency which, for any normal group, would have been potentially event threatening. The cooking team recovered admirably and the guests were never aware of the problem.

THE SCHEDULE

Even though many of the meetings begin earlier, the weekend officially begins with the:

Thursday Night Meal

This event is a Dutch treat meal located at the discretion of the host group, and attendance is optional. Some choose a continuation of already started serious partying. Younger planners, particularly those with children, usually feel a responsibility to eat at an early hour. Older, more experienced planners, as well as host personnel, tend to choose a later hour meal, finding more time is required to complete "the happy hour." Some claim this meal to be the best meal of the weekend, primarily because it requires the least amount of work on the host's part, is extremely informal, and requires minimal planning. An experienced planner, however, never admits this fact, always avoiding conflict and savoring the actual PR itself.

Friday Morning Meetings

All planners normally attend a minimum of one meeting on Friday in order to qualify for the necessary expense account justification. Variations of excuses are available to the seasoned planner. Included are: 1) a host employee who is needed to run errands or work at "the site," 2) a planner accompanied by a spouse (usually wife) with no mall transportation, 3) retired planners with clear consciences, and 4) planners whose late arrival is due to excessive workload and high importance factor ratios.

Friday Afternoon

All planners are exempt from meetings in the afternoon except Executive Committee attendees. Absence excuses for this meeting are similar to those listed above; however, due to the smaller number of affected parties, the exercise of excuses is less frequent. Options for other afternoon activities include, for hosts, preparation for the Friday night activity, and for guests, sitting (or swimming) around the motel/hotel pool area, indulging on munchies and beverages of choice.

Friday Night Activity

The quality of this event has been mentioned earlier. In any case, it is a time of good fellowship, a fun evening, and a golden opportunity to acquaint (and reacquaint) the attendees with the planned events of Saturday and relive a few experiences from the more remembered roasts. A seasoned planner can corner three to four rookie planners (and their families) on a good night and leave a marked impression for the future of Pig Roasting. Examples of past activities include the Lake Murray Stew at Columbia, Steamed Crabs at Richmond, T-Bone Steak Cookouts in Birmingham, River Boat Cruises in Chattanooga, Catfish in "Nawlins," as well as the "bland" dinner out at one of the local restaurants in all locations. Once again, the advanced planner is cautioned to shield newer attendees from any indication of a great time so as not to diminish the climactic events of Saturday.

THE DAY OF THE PIG ROAST

Traditionally, "THE DAY" begins at around 6 AM. A select cook committee of host and guest representatives gathers in the motel/hotel lobby for optional Bloody Marys. Criteria for joining this committee are carefully laid out. Any host rep is welcome. Experienced guests who have no excuse, and a few rookies, round out the group. The next stop is at a preselected restaurant of choice (a late Friday night decision made by the Committee around the pool) for breakfast. Normally, in parallel with this activity is a host representative securing the pig de jour. The breakfast has developed into a meaningful fellowship activity for more advanced bonding. The number of cars required to transport the Committee to "the site" is again variable and a function of much forethought. Nothing is left to chance. Some planners will need to return to the motel during the day. Others will stay the course. In any event, the planning will be exact. A treat of recent years is the addition of the fast-food lunch provided by the host group. In earlier years, the hard-core cookers were required to rely on beverages of choice from early breakfast until either the evening meal or when a caring spouse delivered a sandwich in midafternoon. The new tradition of providing lunch for the cookers has served to increase the expected life span of the planners and has eliminated a headache or two. This new activity serves as an example of tweaking an otherwise perfect system periodically in order to remain state-of-the art. As the cook committee arrives at the site, a number of assignments are made, and like precision clockwork, the chores fold into place and the pig is prepared for its date with destiny (see Appendix for details). The main body of the group begins to arrive over a period from noon until around 5 PM. Wives who have been left to their own devices on Saturday are welcome sights to behold, as they arrive from a day's sightseeing, shopping, or recovering from wrong turns on the way to the PR. Planned recreational activities indigenous to the site are available. The more advanced planners find chatting with old acquaintances a great experience. A few token lawn chairs are furnished for the elderly in order to assist those who can spin a yarn or two better from the seated position. The goal is to remove the pig from the fire around 4 PM, approximately one to two hours prior to the evening meal. After a cooling period, the carving ritual is carefully laid out and set in place. Aprons are furnished for the "cutters." Shifts are set up. There is always an observer section. A special treat is being among the eight to ten privileged guests who are allowed to pull a rib — by consensus, the best part — from the pig. Cutters are entitled to eat small bites of "probably wasted meat" and drink beer as they work. These privileges have tended to increase the volunteer cadre over the years. Finally, the meat is prepared. The tables have already been set and strain under the weight of baked beans and coleslaw — various recipes available — and corn, buns, pickles, deserts, and who knows what else. The event is on! It should be noted that some attendees will likely be non-pork eaters, either by choice or for health reasons. While there is no specific Committee rule to handle this issue, it is

normal to have a few hot dogs or hamburgers on the grill immediately after the Pig, or Butts, are removed. There is no amount designated and normally this requirement is small. It has been suggested by the Committee that no chicken be involved in the Pig Roast, as it tends to provide competition to the PIG! When most are finished with their meal, the only formal activity of the day occurs. Those planners and family members having attended at least 10, and then in increments of 5 years (15, 20, 25, 30, 35 etc.) events, are presented their respective awards. Receiving the award is not automatic, as many are prone to believe. A select Committee of previous award winners discusses each candidate in detail and votes on their acceptance. Once again, nothing is left to chance. When the formal announcements and awards are concluded, a strange cloud of mystery falls over the gathering. As suddenly as the crowd has gathered on Thursday, the crowd disperses. Although it is not in the written by-laws of PR etiquette, the senior planners inherently know that the sweet savoring of barbecue and fellowship can best be held within the heart (and stomach) with quick good- byes and no lingering distracting chatter around "the pit," which now lies forsaken, empty and heaped in ashes. The atmosphere is one of reverence to the sacrifice made by the one who has given more than all others to make this day memorable. Back at the motel, the seasoned planners, and rookies (who now have a roast under their belt), meet again at poolside, or in rooms, or wherever to continue the good fellowship. This same routine occurred on Thursday and Friday nights. For authenticity, it should be noted that in recent years, as the average age of the group has increased, the late night pool sessions have ended somewhat earlier. Several issues should be noted by the host company. The primer is developed for history and information. It was written when the annual crowd was fairly consistent. The amount of meat, side dishes, desserts, and equipment should be adjusted to fit the expected crowd. Included estimates are just that, and relate to about 115 attendees. A fair estimate for meats is about 1 pound (bone included) and 3/4 pound (no bone) per attendee. It should also be noted that the equipment list contains a few items that are not necessary for cooking Butts. Another issue is related to the "morning cook staff." While some companies provide their own staff, many do not. A group of "Historical Cook Staff" is, however, available at each cook site. Regardless of how the procedure will be handled, the host should inform the guest cook staff, on the night prior to the Roast, of the proposed plan, and provide a few candidates to support the cooking, even when there is intent to use the guest staff. For those who did not return home on Saturday night, Sunday morning is the time for that last farewell around the breakfast table. A chance to reflect on the weekend and think about next year's PR. An opportunity to plan some chance meeting during the year. Back to work or back to retirement, but carrying memories for another 365 days. Carrying memories that help make life worthwhile. And the pig wasn't bad either!!!

PIG ROAST SITE PREPARATION AND COOKING PROCEDURES

Several alternative site arrangements have been utilized for cooking the pig. The basic arrangement involves either digging a pit approximately one foot in depth, four feet wide, and six feet in length -or- using concrete blocks to build up a frame of the same dimensions. It doesn't take a gas company engineer to figure out that the latter is the easiest. Three reinforcing rods six feet long are placed over the pit. The pig is bought in two halves; each half is wrapped at the site in concrete reinforcing wire. After salting the pig, the two halves are placed over the three rods (see figure 1). The fire is started by piling two bags of charcoal in the pit. The coals are doused in lighter fluid, just as in a back yard setting. When the coals achieve a nice grey hue, they are spread over most of the pit area. A rake or hoe is helpful for moving and spreading the charcoal. Future adder coals can be accommodated in one of several ways. Unlighted charcoal can be added early in the cooking process, if time is not critical. Later in the process, though, it is necessary to add hot coals in order to keep the heat level high enough. The new coals can be started in a pile at the end of the pit, in a "stove pipe" starter, or other creative way of your choice. An alternative to the pit and ground fires is the use of a portable cooker that can be towed to the site. This method is generally easier and must be used in situations where fires are not permitted on the ground. There appears to be a lobby developing to promote this new approach on a regular basis. In the past several years, the process has migrated almost totally to the “cooker” approach. The vehicles supporting the cooker have varied from a basic 2-wheel trailer to an imposing “house on wheels” complete with hydraulic lift for ease of observing the pig. This extreme edifice, while impressive, had several drawbacks. The most notable was the intensity of heat experienced by the “human” cooker as he (politically incorrect) performed routine chores of the process. Included in the trade-offs, on the positive side for the new cooker approaches, are the elimination of the pit, wrapping the pig in wire, and reducing the turn intervals. The negatives are related to the simplification of the process; the simpler the process, the greater the beer consumption, and the longer the "war" stories. The cooking arrangement moved to another level with the 1999 PR. To say that the cooker was “state -of-the- art” would be an understatement. It was a “home - mad e” construction , using a stainless steel drum and other assorted “bells and whistles.” This cooker defied the traditional elements that drained the typical veteran cooker on PR day. It included a self-contained firebox where the mundane charcoal and its associated heat could be separated from the delicate contents of the cooker. Also included were three heat control devices, allowing temperature values to be set and maintained in minute increments, and a rotisserie, consisting of multiple shelves driven by a one revolution per minute electrical device. Perhaps the most incredible benefit of the cooker was the ability to stand inches away from the metal and feel little or no heat. The device was manned by its creator, who provided guidance to the traditional cooking crew and hereto-unknown facts related to the art of barbequing. At the end of the day, hats were off to the hosts at TVA and to the marvelous display of cooking never before experienced by the PR contingent. As the crowd dispersed,

one could sense an atmosphere of success, mingled with the strain of egos of rugged experienced cookers standing in awe of New World technology. Entergy provided another alternative cooking methodology in 2001, cooking the first "Cajun" pig in a cast aluminum cooker, complete with rotisserie. After obtaining a variance from the Committee, the basting sauce was altered from the traditional for appropriate effect. Ingredients for the sauce included A1 Steak Sauce, Worcestershire, red pepper, black pepper, Italian Dressing, mustard, and "other ingredients" too classified for print. Entergy provided its own "cook staff" that rivaled the traditional early morning "cookers." At the end of the day, however, the general conclusion supported this great effort. Some assumed it inevitable that in a progressive and technological venture such as the PR, questionable alternatives would surface. Finally in 2005, it happened. All Power Company employees please sit down! The location of the PR was delightful. The calm waters surrounding the site were enchanting. The crew was pumped. And then it appeared! The dreaded "GAS" Grills. After a short pause to reorganize, the crew rose to the challenge, as expected, and, with the exception of a few glitches, turned this experience into one of the best PR's ever. It was concluded by all — biased or not — that it is easier for gas to remove itself from a cooker than for electricity or coals. The cooking crew breathed a sigh of relief as the 2006 event moved back to basics related to cooking. A concrete block frame was erected to hold the "Rat-Roaster" cooking device. Steel holders and a turning rod completed the equipment. Otherwise, the day was back to fairly normal procedures. Translated, this means that the cooking crew was back in its element. Just when everything was returning to normal, wouldn't you know someone would change the sequence? Back in Chattanooga for 2007, the hi-tech cooking experienced in several earlier roasts reappeared. Several other changes, however, made this a somewhat new Saturday experience. First and foremost, the early morning cook staff had been notified in advance that their assistance was not needed. While chewing on this information, the whole schedule had to be revisited. The early morning Bloody-Mary tribute to the "porker" was served at the hotel, but somewhat later than usual. The crew yielded to the hotel ’s free breakfast as opposed to exploring new territory for bonding purposes, then mapped out a new whole day's activity schedule. As usual, the crew handled the day and enjoyed a great roast. One new site at the roast was the presence of a refrigerated truck for maintaining adequate cold temperatures. It was mentioned, but not proven, that this year's beer was enhanced greatly by the continuous refrigeration. Continuing with the description of the original process: After the pig is placed over the fire, it is turned every thirty minutes. The timing is indicated when the big hand is straight up or down. (No digital watches please.) At each turning, the basting sauce is added, just before and just after the turn. The basting sauce is prepared by combining the required ingredients (see recipes) in a six-quart saucepot, heated from alternate sources available (e.g., propane heater, adjacent fire grill or even the pit itself). The process is repeated as necessary.

The basting sauce is applied with a homemade sauce mop. The handle is black with one notch cut for each year of the PR. The mop is changed annually using an appropriate towel or equivalent material from the selected motel or hotel. Coincident with the new Millennium, the 2000 PR introduced an unexpected contingency when "the handle" was unavailable due to an absent member and no towel was secured. Adjusting, as always, to critical circumstances, the Committee pressed a worn T-shirt into service on a broken tree limb and the process continued. Even more astounding, as the day progressed, it was determined that while using the new "state-of-the-art" cooker and using Boston Butts, the sauce could be adequately applied using a ladle. The resulting meat was proof positive that while earlier designs taken from tried-and-true techniques were adequate, new technology could almost instantly push the envelope and raise pork-cooking to another level. Currently, a basting sauce mop may look more like a floor mop. When a full pig is involved, this mop is extremely helpful. When only a Butt is involved, the "mop" may take different forms. And also currently, the tradition of using hotel mop gear and historical wooden handles is not a mandatory requirement. Cooking thermometers are used in the shank and butt end of the pig to monitor the temperature. A general rule is to attain a reading of 160-170 degrees. The time for cooking will vary; however, a pig of 150-175 pounds (dressed weight) will require in the order of 7 - 8 hours. A water hose or spray bottles should be available from the start of the project. This is needed to diminish the flames as the grease falls on the fire. It is also smart to plan (and have available) a tarpaulin to rig over the pig. Late summer showers are sudden and unpredictable and will dampen a good fire in seconds if allowed to fall on the coals. Tables covered with polyethylene should be set up for carving the pig. Several wooden chop blocks are also helpful in this process. A couple of electric knives also speed up the work, although some hard-core cookers feel the artificial use of electricity contaminates the meat. As with the insertion of the portable cooker, the 26 th gathering of the PR in 1998 introduced a new, and somewhat controversial, element. For the first time the pig was replaced with Boston Butts. It should be noted that certain assumptions are inherent with this choice. Included are: 1) The Butts are not a replacement for the pig, merely a placeholder, 2) The Butts, while politically correct, should not be discussed when referencing the meat available at the PR. (This element is strictly transparent to the typical attendee.) And 3) the use of the word Butts is acceptable for this publication as family fare and as endorsed by the Committee. As noted above, the pig was reinstated in 2001. Since that time the Butts have reappeared and the Committee says emphatically that either option is acceptable. It is unlikely, however, that a permanent trend back to the full pig will occur. The Butt will likely prevail!

Pig Roast Menu

Barbecued Pig (Whole or Butts) Hot Dogs/Hamburgers (for non-porkers) Baked Beans Cole slaw Bread Pickles Potato Chips Snacks/Dip Drinks: Tea, cokes, beer, etc. Desserts-Assorted

Recipes

a. Barbecue sauce (Makes about 2 Qt.)

4 Cups Vinegar 2 Tablespoon Worcestershire Sauce 2 Tablespoon Tabasco 2 Tablespoon Chili Powder 4 Tablespoon Paprika 6 Tablespoon Black Pepper 6 Tablespoon Salt

2 14 oz. Bottles Hot Catsup 1½ Teaspoon Dry Mustard 1 Cup Water

b. Basting sauce

Gallon of water 2 cups white vinegar 1/2 pound of margarine

c. Baked Beans

Your favorite recipe

d. Cole slaw

Your favorite recipe

Equipment List 1 (Adjust items for attendance)

ITEM

Quantity

160 - 200 lbs. (dressed weight) 2

Pig-----------------------

Wire---------------------

10 Ft.

Charcoal----------------

120 lbs.

Charcoal Lighter------

1 Qt.

BBQ Sauce------------

2 Gal.

Matches----------------

1 Box

Equipment List, continued Item

Quantity

Squirt Bottles---------

Gloves------------------

4 Pair (Heavy enough for lifting hot

Rakes/Hoes------------

2 grates, cooker lids or Butts

Extension Cords------

Pliers/Wire cutters----

Meat Cleaver----------

Meat Thermometer---

Margarine--------------

4 lbs.

Salt----------------------

1 Box

Plywood/Plastic-------

1 Sheet/Roll

Sauce Mop------------

Sauce Pot (6 Qt.)-----

Vinegar----------------

2 Quarts

Calculator-------------

Electric Knives-------

Regular Cutting Knives

Lawn Chairs----------

4 - 8

Tarp--------------------

Name Tags-----------

200

1 The above Equipment List is not necessarily all-inclusive; it is a basic plan. Certain other equipment, not included in the above list, is required for the early morning crew: i.e., large bag of popcorn, ready to use iced beer 3 , Bloody Marys, and a radio that will receive a minimum of one good (?) country music station. In later years, the equipment list has varied due to facilities available for the event and cooking arrangements. 2 Due to restrictions and unavailability of whole pigs, an acceptable substitute available to the PR Committee is pork Boston Butts (available in most groceries). The number and size equivalent to the aforementioned pig is approximately 25 Butts weighing 6 pounds each (about 3/4 lb. per person).

Equipment List, continued Item

Quantity

Liquid Detergent-----

1 Pint

Plastic Garbage Bags--

Deep Aluminum Pans

Serving bowls---------

Serving platters-------

Serving spoons--------

Knives------------------

Aluminum Foil--------

1 Roll

Paper Towels----------

6 Rolls

Napkins-----------------

250

Plastic Aprons---------

Plastic Cups-large-----

200

Plastic Cups-medium-

200

Plastic Table Covers--

Plastic Forks-----------

150

Plastic Spoons---------

100

Paper Plates-large-----

150

Paper Plates-small----

150

Tablecloths------------

4-8 (Based on number of tables)

Ice Chests--------------

Ice-----------------------

200 lbs.

8 cases 3

Beer, canned----------

Soft drinks ------------

20 2-liter bottles

Baked Beans----------

3 - 4 gallons

Bread-------------------

6 - 8 Loaves

Pickles------------------

2 Quarts

Potato Chips-----------

6 lbs.

Slaw---------------------

10 lbs.

Slaw Dressing---------

3 bottles

Salt/Pepper Shakers---

Desserts-----------------

6 - 8

Ladle --------------------

Cutting Boards---------

6 (Minimum)

Snacks-------------------

3 Under no circumstances should the beer provided for the early morning crew fall in the category of “sissy” beer, i.e.,

Coors, Coors Light, or equivalent. (This criterion has been violated, possibly, more than any other and will be a priority

agenda item at the next meeting of the Committee.)

PR GENERAL RULES OF CONDUCT

a) Follow all rules

b) Location signs to the PR are mandatory

c) If you need a lawn chair, bring one

d) "Cookers" are not required to wear the same apparel all day

e) Do not make suggestions to the cookers or cutters

f) Do not suggest other recipes related to barbecue

g) Do not sweat at the PR, your nametag will come off

h) In reviewing the PR picture album, make appropriate comments about changes from previous PRs i) It is not necessary, nor recommended, to count beers consumed during a PR

j) If you volunteer as an early cooker:

1. Do not be late 2.Coordinate a ride for your spouse 3.Do not complain about the brand of beer

k) Experienced (seasoned) planners should set an example for rookie attendees. If you are convinced this is not possible, notify the host at the sign-in table upon your arrival at the PR.

l) Do not suggest additional rules for attendees

ADDENDUM I: THE PIG ROAST IN RECENT YEARS

The Pig Roast Primer documents the storied history and processes of “THE PIG ROAST. ” Planners in days of yore would spend the week planning the system and then camp out with their families and friends, devoting a full day plus to collectively roasting a pig. For a variety of reasons we have been unable to maintain “The Pig Roast” in the strict traditional fashion, so some changes were needed. This Addendum is designed to accompany the “Primer” while providing updated recommendations for hosting and conducting the annual “Pig Roast . ” The hope is that this combination will work well in today’s environment and allow us to retain our ties to the past while continuing to foster socialization and comradery among transmission planners.

CHANGES TO SERC REGIONAL BOUNDARIES

To better align studies, assessments, and reporting with the existing Planning Coordinator boundaries, SERC redefined the subregions to: MISO-Central (previously the Gateway subregion), MISO-South (previously the Delta subregion), Central, East (previously part of the VACAR subregion), Southeastern, and PJM (previously part of the VACAR subregion). On July 1, 2018, SERC's membership grew and its footprint expanded west as a result of 13 Registered Entities transferring from the dissolved SPP Region to SERC. They were added to the MISO South subregion. On July 1, 2019, SERC's membership grew yet again with all of the entities joining SERC from the dissolved FRCC Region. A new subregion called FL- Peninsula was formed to incorporate all of the incoming FRCC entities.

PR HOST SUBREGIONAL ROTATION & RESPONSIBILITIES

The planning for the next year’s PR usually starts in August. Usually, the order of rotation for hosting the event is: Southeastern, MISO Central, MISO South, East, PJM, Central, and FL-Peninsula. The next year’s host subregion is officially announced by the Planning Coordination Subcommittee at the ongoing meetings. In the next few months, the companies from the host subregion work together and identify the venue for next year. It is also possible that a host company is picked as the single or primary host. Once the venue is chosen, it is recommended that a contract be executed before Christmas between the host and the venue.

SERC staff has the following responsibilities in preparation for the next PR:

1. Update the retiree contact list and provide a copy to the host organization by March. 2. Update historical Pig Roast photos and provide links to the SERC members, as needed. 3. Coordinate the event announcements with the host organization annually by March and a follow up by April. 4. Update the previous Pig Roast attendee and award list, procure the needed awards, and present the awards during the Pig Roast event.

EVENT INFORMATION

Here is some more information on the event as it evolved in recent years:

1. Pig Roast:

a. The Pig Roast is open to all meeting attendees and past attendees, as well as their families and guests. b. The Pig Roast is generally held outdoors in a picnic style environment whenever possible. Acceptable locations include:

The same venue as the meeting location, provided outside or private events are possible. A local venue with catering options that can support a Pig Roast. If needed, the host(s) should provide transportation options from the meeting hotels to the pig roast venue. Indoor spaces with recreational opportunities (an acceptable alternative)

ii.

iii.

c. The Pig Roast is also an informal event with extra social or recreational opportunities present whenever possible. This could include but is not limited to horseshoes, pong, volleyball, facilities for swimming and water activities. Sponsors are encouraged to be creative and consider new and old activities of a social nature. d. Either a cash or open bar should be provided, featuring a wide range of alcoholic and non-alcoholic beverage choices.

e. While the tradition of the “Pig Roast” is a major component of the event, to accommodate the dietary restrictions/preferences of all attendees, other dining alternatives should be available beyond the featured roasted pig. f. Given this event takes place during the week, catering and restaurant options are acceptable. g. Some recognition of the event itself should take place. This should include:

A welcome speech.

ii.

A short history.

iii.

A reminder of the importance of the work these groups perform and the tradition they now share. If possible, project photos of previous pig roasts and/or make photo albums available. An awards presentation for those attendees receiving awards. Those who have attained the highest levels and still attend should be recognized, as well. Award recipient should: 1. Receive awards based on the total number of events attended. Awards are given in increments of 5 years.

iv.

vi.

2. Be present to receive an award.

vii.

A thank you to the hosts.

h. Piggy Awards, also known as “Pig Pins , ” are given during the Pig Roast using the following criteria: Coveted Piggy Award (Gold Pig Pin) must attend five (5) PRs Gold Pig Leaf Cluster Award must attend ten (10) PRs Red Pig Leaf Cluster Award must attend fifteen (15) PRs Blue Pig Leaf Cluster Award must attend twenty (20) PRs Black Pig Leaf Cluster award must attend twenty-five (25) PRs Green Pig leaf Cluster Award must attend thirty (30) PRs

2. Reception:

a. The Reception is held the night before the Pig Roast and is open to all meeting attendees and past attendees, as well as their families and guests. b. This should be an informal event, generally featuring local cuisine, with extra social or recreational opportunities present whenever possible. This could include but is not limited to: dinner cruise, aquarium tour, etc. c. Provide either a cash or open bar, featuring a wide range of alcoholic and non-alcoholic beverage choices.

d. Dinner options should be varied to accommodate the dietary restrictions/preferences of attendees.

PIG ROAST LOCATIONS 1973-2022

Number

YEAR

SPONSOR

HOST

CITY

NAME

1973

Southern

Birmingham

Lee Wetzel's home

1974

VACAR

Duke

Charlotte

Bill Reinke's home

1975

TVA

Chattanooga

Chickamauga Lake

1976

Southern

Birmingham

Jerry Vandegrift - Lay Lake

1977

VACAR

SCE&G

Columbia

Lake Murray-Pine Island

1978

TVA

Chattanooga

Chickamauga Lake

1979

Southern

Birmingham

Jerry Vandegrift - Lay Lake Lake Norman - Cowans Ford

1980

VACAR

Duke

Charlotte

1981

TVA

Chattanooga

Chickamauga Lake

1982

Southern

Birmingham

Oak Mountain-Twin Pines

1983

VACAR

SCE&G

Columbia

Lake Murray-Pine Island

1984

TVA

Chattanooga

Chickamauga Lake

1985

Southern

Birmingham

Oak Mountain-Twin Pines

1986

VACAR

SCE&G

Columbia

Lake Murray-Pine Island

1987

TVA

Chattanooga

Chickamauga Lake

1988

Southern

Birmingham

Oak Mountain-Twin Pines

1989

VACAR

Virginia Po.

Richmond

Plant Chesterfield

1990

TVA

Chattanooga

Chickamauga Lake

1991

Southern

Birmingham

Oak Mountain State Park

1992

VACAR

Duke

Charlotte

Lake Wylie

1993

TVA

Chattanooga

Chick. Lake-Camp Columbus

1994

Southern

Birmingham

Oak Mountain State Park

1995

VACAR

SCE&G

Columbia

Lake Murray-Pine Island

1996

TVA

Chattanooga

Chick. Lake-Camp Columbus

1997

Southern

GTC

Atlanta

Chattahoochee River

1998

VACAR

SCPSA

Charleston

Cypress Gardens

1999

TVA

Chattanooga

Chick. Lake-Camp Columbus

2000

Southern

Birmingham

Oak Mountain State Park

2001

Entergy

New Orleans

Brechtel Park-West Bank

2002

VACAR

SCE&G

Columbia

Lake Murray-Pine Island

2003

TVA

Chattanooga

Chick. Lake-Camp Columbus

2004

Southern

GTC/MEAG

Atlanta

Stone Mountain-Brooks Lake

2005

VACAR

(See Note)

Pinehurst

Pinehurst Lake

2006

Entergy

AEC, Inc.

Branson

Lodge-Table Rock Lake

2007

TVA

Chattanooga

Chick. Lake-Camp Columbus

2008

Southern

Birmingham

Riley Farms - Springville

2009

Gateway

Ameren Corp.

St. Louis

Sherwood Country Club

2010

Delta

Entergy

Jackson

MP&L Lodge and Conference Center

2011

VACAR

Duke

Charlotte

Menuchah

2012

Central

TVA

Chattanooga

Tennessee Aquarium

2013

Southern

Miss. Power

Biloxi

Watson Plant, Southern Company

2014

Gateway

Ameren Corp.

St. Louis

Tower Grove Park

2015

Delta

MISO

Metairie

Voodoo Barbecue

2016

VACAR

PJM

Williamsburg

Kingsmill Resort

2017

Central

LG&E/KU

Louisville

Turkey Run in the Parklands

2018

Southeastern

GTC, MEAG, Southern

Panama City Beach

Sheraton Bay Point Resort

2019

MISO Central

MISO, Ameren, BREC, CWLD, CWLP, and SIPC

Springfield, IL

Crowne Plaza Springfield - Convention Center

2020

SERC

Virtual

2021

SERC

Virtual

2022

SERC

Charlotte, NC

SERC Office Campus, Charlotte, NC

2023

Florida Peninsula

Florida Members

Tampa, FL

Grand Hyatt Tampa Bay

Note: Fayetteville PWC, Dominion NCP, NCEMPA, NCMPA1, NCEMC, Progress Energy

A LOOK AT LAST YEAR: 2022

The 2022 Summer Regional Meeting, held on July 26, 2022, was one of celebration. Not only was 2022 the 50th anniversary of the Annual Summer Regional Meetings, it was the return to normalcy after the pandemic. This was the year that SERC returned to an in-person Summer Regional Meeting after an historical, two years of virtual meetings. The working groups came together at the meetings for an opportunity to promote cross-collaboration. This ensured that SERC is purposeful in selecting studies that are relevant and add value for the stakeholders to assist in mitigating Engineering Risks to the grid. A record number of attendees took advantage of the meetings, especially the technical seminar. The focus of the seminar was “ Grid Reliability ” . The presenters were Jay Senthil from PTI, Elliott Hankison Form AECI, Kasun Samarawickrama from Electranix Corporation and John (J.P.) Skeath from NERC. The Planning Coordination Subcommittee (PLCS), the managing body of the meetings, recognized the outstanding work of Patrick Hardwood from the FRCC (SCDWG), James Normansell from TVA (LTWG), Yishan Zhao from Duke Energy Carolina (DWG) and Ellis Lutz from Associated Electric Cooperative (NTWG). Additionally, the PLCS recognized Rey Ramos Southern Company, chair of the Geomagnetic Disturbance Working Group for successfully leading the GMDWG from its creation to its first Geomagnetic Induced Current databank collection. Lastly, the SERC East group made up of Brian Ulmer and Edward Chapman from Dominion Energy South Carolina had an amazing comeback to win the second annual cornhole tournament in a double elimination challenge.

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