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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Pork belly burnt ends

My aldi has started selling pork belly in little 2.5 to 3lb slabs, $3/lb. Damn good deal and the perfect size instead of buying a 9lb belly from Costco and having to cut and freeze half or more of it right off the bat.



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Damnnn KCU, that looks great all around
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WOW! WOW! WOW! WOW! WOW !

Bacon candy looks fan-tas-tic! :-)
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I haven't had a breaded pork chop since a kid growing up at my Mom's house.
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Thanks brotha - I must of missed this posted in the game day chaos on Sunday
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Schweid & Son's Butcher's Blend burgers with Nathans Famous onion rings.
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Nice work gents.
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I bet I had that same meal I posted once a week growing up.

Haven’t made it myself in years and years. Mostly because frying or shallow frying is a freaking mess. It was very good though
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I went a different way than dinner. I made a bunch of shit for lunches because I have met my lifetime quota for fucking sandwiches.

I bought some cheap ass sirloins at Sam's and some chicken thighs. I sous vide'd the thighs and thought I'd just grill the sirloins but they were fucking THICK so I stuck them on the pellet grill for some reverse sear action. I didn't get a great sear on the chicken, but the steak was excellent.

Got a good sear on all the meat, chopped it, threw it in the chamber sealer, then in the freezer for tractor lunches.









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