Bay Area Sakai BBQ

Saturday was the first (annual?) SF Bay Area Sakai BBQ, held at my house in Berkeley. About 30 folks showed up including, as you might expect, people from Berkeley, UC Davis and Stanford. Patty Sullivan from IBM was there as was Steve Schoen from Agilearn. We met a new member of the community, Stephen Ryan, who is working with Kaiser Permanente to build an online physical therapy orthopedic Fellowship program.

There were some unexpected guests from outside the Bay Area so I’m glad I spammed the lists with the party announcement. Nicola from NYU was there (she had been in town for Google I/O) and Jess Mitchell, Fluid’s new project manager, stopped by, all the way from North Carolina.

But the “what the heck are you doing here” award goes to Ian Dolphin and his colleague Vicky (sorry, last name escapes me) from Hull. They were in town for a Sun Microsystems digital archiving and preservation conference and were able to come by before the returned home to the UK on Sunday. Very cool.

It was a fun event even if the sun only came out for about 15 minutes around 5:30. I made barbecue for the meat eaters (almost everyone, even in Berkeley) and, yes, it was barbecue. It’s important to note that in the United States there is a difference between barbecuing and grilling. BBQ is slow cooking with smoke over indirect heat. Grilling is fast cooking over high heat. Most people never barbecue.

So I made pulled pork for about 25 people. Take 3 good size pork shoulders. Rub with spices (salt, pepper, paprika, cayenne, chili powder, brown sugar). Put in your smoker (I use a kettle hot smoker, basically a 55 gallon drum turned on its side with a separate fire box…looks something like this) and let it cook for as long as you can stand, at least 8 hours, preferably 12.  You should use real hardwood, not charcoal, although a mixture of the two will do.  Serve with cole slaw on fluffy white buns. And beer. Yum.

I also made cocktails for the crew. It was the “Desert Sun” which is not my favorite but good on a sunny day (which we didn’t have) and easy for a crowd. But that’s a different blog.


3 Responses

  1. Sorry I missed it (inconvenient Continental landmass in the way) — sounds like a good time was had by all. I’m inspired though, and while we don’t serve pork in my house we do do killer burgers (yes, it’d be grilling, but grilling with fresh ground meat, handmade patties and experimenting — particularly fond of dried cherries and almonds these days is still pretty worthwhile)

    Ian Dolphin does show up in the strangest places, doesn’t he?

  2. Thanks so much for the invite. I had a great time!

  3. yarg, sounds like it was splendid.

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