u/apex8345

Has anyone ever noticed that when you’re following a recipe for an Asian sauce, whether it be for fried rice, stir fry, noodle dishes, whatever it may be… the sauce is never enough for the rest of the recipe?

I’ve habitually just started doubling the sauce recipe whenever I am cooking Asian dishes. Am I alone on this? Or am I doing something wrong? I don’t have a wok, I cook my Asian dishes in a cast iron getting it very hot. Since I don’t have a wok, I add the sauce from the outside in a swirl motion.

Curious how many racks of ribs you guys are comfortable doing on the Weber Kettle? And any tips or tricks you might have?

For some context I am very comfortable with my kettle. When I do longer cooks like ribs, I put unlit lump charcoal in the grill with wood chunks, and then dump in a chimney that is less than a quarter full (lit charcoal). That will last me 8 hours if I needed it.

I use a rib rack and the most I’ve done is 3 racks of St. Louis ribs, but I’d love to do more. The awkward part is the wrapping stage, because I have to stack two of them and one sits a lot closer to the coals as well.