After 16 trips to China and 14 to Hong Kong, I had to master chopsticks to pick up things like pickled garlic with plastic square chopsticks. China restaurants have no utensils in 90% of where I ate, even in Beijing.

The biggest mistakes most "gweilos" make is squeezing the chopsticks way too hard and holding the chopsticks too far down near the point of picking up the food.

This causes the chopsticks to spread apart like an "X" and makes it impossible to pick up anything.

The key is to hold them nearly at the furthest end AWAY from the point of picking up the food and have minimal pressure.

Think more of how you use a tweezer and less like a pair of pliers.

Practice picking up small things like an olive or clove of garlic.

It will make it easy to pick up a lot of food and not drop everything.
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Pulled BBQ beef sams (chuck roast) on croissant rolls, smoked mac with Hatch chiles and slaw










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That looks incredible. Quick question, you cut up the chuck roast before putting it on the grill/smoker? Just to speed up the process I assume?
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Good Heavens that roast looks incredible, lots of fatty goodness that renders beautifully in a chuck roast... add in the decadent sides and you're eating like a king

Whats in the sauce they cooked in?
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Yep exactly and I trim out any of the hard fat that won't render as well

I pretty much follow this guys recipe except I only had a Dr Pepper Zero and just used an inexpensive BBQ sauce that I doctored up

https://www.youtube.com/shorts/XjVvSmHwQOQ
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