Wood smoked pork loin. I went off pork for a few years, but since doing the wood-fired pizza oven as part of my job description, I've been bake/smoking various chunks of flesh, and you can't beat crackling done in a fired oven.
the only cha siu barh we get around here always insists on hillbilly bbq sauce with the filling. I like it the way we used to get it served at the HOWARD HOTEL in Taipei. the pork had a much less sweet taste. All damn bbq sauces around here are like ketchup to me.
Tuna surprise... can of tuna fish (in water, not oil), smallish onion chopped, 3 slices of provolone cheese, 1 tablespoon of blue cheese dressing, melded together in a frypan until bubbling hot, cooled to proper temp then eaten.
