uncommonly feeble and random thoughts

I like Mexican food, and I like BBQ, and I've seen this method in a lot of articles, so I decided to try it. I bought the Trompo King several years ago. An investment in intention, right? This is the maiden voyage. Anyway, if vertical meat cookin' is unfamiliar to you, here's an article: https://www.columbusfoodadventures.com/2012/blog/los-guachos-and-the-art-of-the-trompo Note that this can be done horizontally as well.  My overall inspiration was this video. My sauce recipe was a mashup of these two (below). I'm not sure how anyone else would tailor theirs. I liked the pineapple inclusion, a few other things, but they both entail time... cooking the peppers and pulling the stems and seeds, adding stuff, cooking more... plan three hours. Sauce 1 Sauce 2   (this is a partial recipe, noted here for the peppers) Be wary to remove the seeds... I did it partially, and when I taste-tested the simmering sauce, I got... you guessed it, seeds. So I had to force-strain my entire...