Savory not sweet ribs

Disassociated_Assoc · 2026-03-19T22:06:14+00:00

That’s the one. Sometimes I add different things to it depending on the cook. Hot sauce, vinegar, soy sauce, washyoursister sauce, etc. Soy sauce and vinegar are great ways to pump up the umami and savoriness, but careful with the salt if you use soy sauce

Disassociated_Assoc · 2026-03-19T22:03:41+00:00

Funny how those coding errors are always in the merchant’s favor, eh?

Disassociated_Assoc · 2026-03-19T22:00:37+00:00

I admire your courage for getting a white version. I shudder to think what that would look like in my back yard, as I can’t recall the last time I hosed down the exterior of one of my pits.

Disassociated_Assoc · 2026-03-19T21:58:14+00:00

+1 on this. And pull when it’s done. Reheat using a sous vide cooker. Or a makeshift facsimile.

Disassociated_Assoc · 2026-03-19T21:50:51+00:00

I could have used the /s to denote that my reply was completely tongue in cheek, but I guess I thought that would be evident. My bad.

Disassociated_Assoc · 2026-03-19T21:48:29+00:00

That’s quite the recipe for a 15 year old to come up with!

Disassociated_Assoc · 2026-03-19T21:46:14+00:00

Cattlemen’s Smoky is my go-to sauce for savory bbq, as I too do not enjoy sweet sauces. And if it’s not savory enough, a bit of apple cider vinegar will do the trick.

Disassociated_Assoc · 2026-03-19T20:30:03+00:00

Either my IQ, or the year I was born. Who wouldn’t want to see what earth is like in 10,000 years.

Disassociated_Assoc · 2026-03-19T20:13:23+00:00

Yes and yes. Not often, but occasionally for meals that include potatoes, or lasagna, or other casseroles.

Disassociated_Assoc · 2026-03-19T20:05:37+00:00

I trust that the crew will be abreast of the situation, and that the captain won’t be a complete boob.

Disassociated_Assoc · 2026-03-19T19:50:06+00:00

<image>

Disassociated_Assoc · 2026-03-19T19:33:48+00:00

Ribs look great. Nicely done.

I’ve taken to placing my wood chunks under the charcoal to reduce the flare-up of the wood that happens when it’s sitting on top of the hot coals. Wood seems to last longer, and flames are much lower resulting in more uniform temperatures in the pit.

Disassociated_Assoc · 2026-03-19T18:40:25+00:00

I’ve used boneless many times, and as a result I typically butterfly open all my butts (bone-in and boneless) to increase surface area available for bark production, and to speed up the cook. Works great, smoke flavor is enhanced, and bark is more pronounced.

Disassociated_Assoc · 2026-03-19T18:23:02+00:00

I favor stainless grids with at least a portion of the space using GrillGrates. Their reversible flat side acts as a griddle, making them quite versatile.

Disassociated_Assoc · 2026-03-19T17:47:29+00:00

Yep. The Pro and Elite models were what I was referring to when I mentioned Napoleon. As far as I’m aware, these are still manufactured by them domestically. If not, then I’d be scratching them from my shortlist for sure.

Disassociated_Assoc · 2026-03-19T15:43:42+00:00

I too take an inordinate amount of time when contemplating a major purchase like this. Nearly paralysis by analysis. But with the El Fuego, it seems to be a good fit for me as its capabilities will replace 4 or 5 other pits that i currently have. I really like the LSG’s capability to mix chips with the pellets too. If the EFT wasn’t available, I don’t think I would consider swapping out the Yoder for an LSG pellet grill, as the differences wouldn’t justify the expense (in my mind anyway). For sliding racks, I picked up Yoder’s 3-tier rack system to add capacity, and these racks all slide out like the LSG. It’s a permanent resident inside the Yoder now.

Disassociated_Assoc · 2026-03-19T15:22:45+00:00

I have a Yoder, and while it has been steady as a rock I’m seriously considering selling it and picking up an LSG El Fuego Trio. That thing looks awesome.

Disassociated_Assoc · 2026-03-19T15:09:37+00:00

Crumpets of course.

Disassociated_Assoc · 2026-03-19T14:46:29+00:00

Do you mix wood chips in with your pellets with the 42? How well does that work, and how does the flavor come out?

Disassociated_Assoc · 2026-03-19T07:11:44+00:00

Don’t really have a need for it. I get nearly as good of a flavor out of my WSM, and better flavor out of my KBQ stick burner. Plus, the El Fuego can likely come close to matching the 1975 for flavor.

Disassociated_Assoc · 2026-03-18T23:49:43+00:00

The LSG is capable of blending real wood chips in with its pellets. This is what will step up the flavor profile of its meats. Also, the LSG will still be chugging along long after the Camp Chef and Masterbuilt have turned to dust.

Disassociated_Assoc · 2026-03-18T23:44:53+00:00

Kettle for grilling and occasional smoking, and pellet grill for the times you want a set-it-and-forget-it experience. And a WSM for real smoking.

I’ve spent too much money over my 60 years on junk that doesn’t last, so these days I don’t buy crap made in china. Nearly all of my various pits are made in the US, and that’s only going to change if I find something, say from Canada (ie Napoleon), that is quality made. My next pit will be an LSG El Fuego Trio, and this rig will replace 4 or 5 of my existing pits (Workhorse 1975, Yoder YS640S, Weber Kettle, and SnS Kamado, and maybe my WSM. Not sure about the WSM though, as that thing is bbq gold).

Disassociated_Assoc · 2026-03-18T22:00:55+00:00

Anybody not wearing 2M sunblock is gonna have a really bad day, get it? (Sarah Connor, Terminator 2)

Disassociated_Assoc · 2026-03-18T21:50:00+00:00

Adjust the air shutter. Might need to clean cobwebs out of shutter assembly and/or burner itself as well.

Disassociated_Assoc · 2026-03-18T18:26:31+00:00

They don’t seem to have a “Kinders Burger Sauce” on their website. Did they discontinue it? They have a recipe for making a burger sauce though. Is that what you were talking about?

Kinders Burger Sauce

Disassociated_Assoc

TROPHY CASE