Chuck’s first stop was to Uchi, to meet up with chef de cuisine, Jeramy Robinson. Uchi means house in Japanese, so at this house; Jeramy made him black cod with spices, and a chocolate sauce that Chuck refused to share.
Next stop was a former food truck, now a restaurant called Odd Duck. Samuel Hellmas-Mass, the chef made Chuck a grilled pork belly sandwich. First, he made the pork belly into bacon that took five days. When finished, it was smoked and sliced thick and grilled with lots of spices, put on a house-made English muffin and topped with slaw, and pickled onions. Chuck swore he heard angels singing.
At El Meson, he found a restaurant from the heart of Mexico. Chef & owner, Marisella Godinez brought her family’s recipes to her restaurant. She made Chuck a stuffed chili pepper that he just loved, and told her he once judged a contest in Mexico.
Chuck’s last stop was Stiles Switch BBQ & Brew, he met up with pitmaster Lance Kirkpatrick, who does a dry rub, and does not put sauce on their meat until after they cook it. They made chuck short rib, and rubbed it well, that was heavy on the pepper. They serve between 900 and 1,200 customers a day at this establishment, so they make lots of ‘cue. They start around midnight each night to prepare the fire and get the meat ready for their massive amount of hungry customers on this episode of “Chuck’s Eat the Street.”