Thursday, October 17, 2013

5th Annual Pig Roast FAQ

Pig Roast? For real? In San Francisco?
YES! The Annual Rannels Family Pig Roast is our family’s celebration of all thing pork related. We roast a whole pig in our San Francisco back yard and serve it to several dozen of our friends, colleagues, and acquaintances; celebrating fellowship with all who attend.

Seriously... a whole pig?

How do you do that in your tiny back yard?
Like this! 

We roast the entire animal, all at once, in a device called a Caja China. Developed by some particularly motivated Miami Cubans, it not only cooks the meat perfectly, it also produces the crispy skin appreciated by people of refinement from Havana to Shanghai. It takes 4.5 hours and about 50 lbs of charcoal to do this. 

Neat! What can I bring?
You don’t have to bring anything other than your appetite: we'll have lots of protein, some basic sides, and the usual keg of Guinness and great big bottle of red wine flowing.

But I never come to a pig roast empty handed! 
That's not really a question, but we will let it slide. If you insist, you are welcome to bring a savory side dish to share or a bottle of wine. (We like red wine with the pork, but are equal opportunity wine drinkers.)  

Can I bring the kids?
Yes! Especially if they like pork!

Can I bring my dog?
Sorry, no. While our dogs - Indy and OOMA - are friendly and great with kids, it'd be rather problematic to have a new dog on the scene with all that pork around. Thanks for your understanding.

I’m vegetarian/vegan/keeping kosher/only eating halal meat these days. Is there anything for me at the Pig Roast?
We offer fellowship to all, and you are truly welcome to attend. But you may want to bring some of your own food to the festivities because, well, it is a pig roast.

We hope to see you there!

Sunday, March 24, 2013

Mission: Spare Ribs & BBQ Sauce

While we have officially broadened our scope, we sometimes like to revisit the Album. This time, we were inspired by the Venison Spare Ribs (and accompanying sauce). Since previous research indicated that we would have to buy venison by the case, we kept it simple with pork spare ribs. 

Oddly enough, we had everything on hand (including bourbon and grapefruit juice), except spare ribs and A-1. Easy enough to remedy!

We sliced the onions and flambéed! (Another reason this recipe looked fun. Who doesn't love to light things on fire?!?)

Added all the other stuff (except mustard). Cooked it down. Then blended it all together.

OMG. This sauce was uber delicious! Thick and sweet, with many a nuance. The recipe called for a very small amount of everything (likely enough to cover just the two racks of ribs recommended), so after tasting the first round, we QUADRUPLED the recipe. 'Cause it was that good. And would go well with chicken or other such bbq loving foods. While the list of ingredients was a bit long, this sauce was easy and a WINNER. Definitely destined to make it to the next pig roast!

Meanwhile, the ribs were boiled in chicken stock, with a bunch of veg.

We ended up with some delicious porky/chicken broth, and some cooked ribs.

When we were ready to eat, we slathered the sauce on the ribs, and broiled it up. (And yes, we served it with tater tots. That's how we roll.)

The ribs themselves were OK. We are not sure about the whole boiling method, but did not let that stop us from enjoying them all slathered up in our new favorite sauce! DELISH.