http://erikras.com/2008/07/21/ribs-and-sardines/ Thoughts and photos from an American living in Spain. Wed, 23 May 2012 13:35:00 +0000 hourly 1 http://wordpress.org/?v=3.3.2 http://erikras.com/2008/07/21/ribs-and-sardines/#comment-2656 Erik R. Mon, 21 Jul 2008 18:32:44 +0000 http://www.erik-rasmussen.com/blog/?p=684#comment-2656 Yep, their "context-based advertising" is a huge piece of what makes Google so successful. It's incredibly impressive. Yep, their “context-based advertising” is a huge piece of what makes Google so successful. It’s incredibly impressive.

]]> http://erikras.com/2008/07/21/ribs-and-sardines/#comment-2655 Betsy Mon, 21 Jul 2008 18:27:07 +0000 http://www.erik-rasmussen.com/blog/?p=684#comment-2655 I don't usually pay attention to the Google ads which appear on your site; however this time I was drawn to the ads for BarBQue sauces, recipes and restaurants. I suppose certain words trigger ad strings. Very clever. I don’t usually pay attention to the Google ads which appear on your site; however this time I was drawn to the ads for BarBQue sauces, recipes and restaurants. I suppose certain words trigger ad strings. Very clever.

]]> http://erikras.com/2008/07/21/ribs-and-sardines/#comment-2654 Erik R. Mon, 21 Jul 2008 17:03:29 +0000 http://www.erik-rasmussen.com/blog/?p=684#comment-2654 Good question, Hubs. I realized as I was writing the post that the finished ribs were missing, but apparently I was too busy stuffing them into my mouth when they were delivered to the table to take any photos. I'll try better next year. Good question, Hubs. I realized as I was writing the post that the finished ribs were missing, but apparently I was too busy stuffing them into my mouth when they were delivered to the table to take any photos. I’ll try better next year.

]]> http://erikras.com/2008/07/21/ribs-and-sardines/#comment-2653 Hubbers Mon, 21 Jul 2008 17:01:31 +0000 http://www.erik-rasmussen.com/blog/?p=684#comment-2653 Where is the picture of the finished ribs? Where is the picture of the finished ribs?

]]> http://erikras.com/2008/07/21/ribs-and-sardines/#comment-2652 Erik R. Mon, 21 Jul 2008 16:39:25 +0000 http://www.erik-rasmussen.com/blog/?p=684#comment-2652 Here's a video showing a little more of the grill and the cook loading a rack of ribs. <object type="application/x-shockwave-flash" width="400" height="300" data="http://www.flickr.com/apps/video/stewart.swf?v=55430" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000"> <param name="flashvars" value="intl_lang=en-us&photo_secret=8ecf5258b7&photo_id=2688874395"></param> <param name="movie" value="http://www.flickr.com/apps/video/stewart.swf?v=55430"></param> <param name="bgcolor" value="#000000"></param> <param name="allowFullScreen" value="true"></param><embed type="application/x-shockwave-flash" src="http://www.flickr.com/apps/video/stewart.swf?v=55430" bgcolor="#000000" allowfullscreen="true" flashvars="intl_lang=en-us&photo_secret=8ecf5258b7&photo_id=2688874395" height="300" width="400"></embed></object> Here’s a video showing a little more of the grill and the cook loading a rack of ribs.

]]> http://erikras.com/2008/07/21/ribs-and-sardines/#comment-2651 Erik R. Mon, 21 Jul 2008 15:56:26 +0000 http://www.erik-rasmussen.com/blog/?p=684#comment-2651 Neil, I didn't pay very close attention to the fire preparation, but I know that the guy that was doing it was there several hours before each meal getting it ready. There were 75+ people for the ribs, and they bought 800 g (1.75 lb.) of ribs per person, which obviously didn't all get consumed. He started cooking the ribs an hour before the meal and put the cooked ones into another pot over a gas fire to keep them warm until it was time to serve everyone. I've hosted barbeques for up to a dozen people, and I know that the timing at the grill is very difficult, so I greatly appreciate it when it's pulled off so nicely as it was this weekend. Neil, I didn’t pay very close attention to the fire preparation, but I know that the guy that was doing it was there several hours before each meal getting it ready. There were 75+ people for the ribs, and they bought 800 g (1.75 lb.) of ribs per person, which obviously didn’t all get consumed. He started cooking the ribs an hour before the meal and put the cooked ones into another pot over a gas fire to keep them warm until it was time to serve everyone. I’ve hosted barbeques for up to a dozen people, and I know that the timing at the grill is very difficult, so I greatly appreciate it when it’s pulled off so nicely as it was this weekend.

]]> http://erikras.com/2008/07/21/ribs-and-sardines/#comment-2650 Uncle Neil Mon, 21 Jul 2008 15:45:29 +0000 http://www.erik-rasmussen.com/blog/?p=684#comment-2650 I am impressed by the wood fire grill. It takes a great deal of skill to have such a neatly prepared wood charcoal fire hot, ready, and prepared to last for the entire group cooking process without getting ash all over everything. I wonder if there is another fireplace on location where they create that homemade wood charcoal or if someone brings it in already prepared neat like that. A perfect cooking fire for that purpose with those high fat content foods. I am impressed by the wood fire grill. It takes a great deal of skill to have such a neatly prepared wood charcoal fire hot, ready, and prepared to last for the entire group cooking process without getting ash all over everything. I wonder if there is another fireplace on location where they create that homemade wood charcoal or if someone brings it in already prepared neat like that. A perfect cooking fire for that purpose with those high fat content foods.

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