Chop Chop BBQ is built on hope, perseverance, and one big kitchen mistake that changed everything. I was struggling to make ends meet after losing my job, and with no budget for new equipment, I used an old pizza oven that came with the shop. One day, the timer didn’t go off, and I pulled out a piece of roast pork that was black as coal. I was ready to give up right then and there, but Sarah told me to just scrape off the burnt bits and serve it.
To our surprise, customers raved about the tender, melt-in-your-mouth meat and the perfectly crispy crackling. This accident sparked a new way of roasting—slow and low, allowing the fats to render beautifully and the meat to stay juicy. By laying the pork flat on a tray rather than hanging it traditionally, we perfected the unique roasting method that defines Chop Chop BBQ today.
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