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@wallenius_brian • 1,764 subscribers
Life without passion is empty. I have a pasta/ pizza business. Italian cuisine is my background. My Kids, music, BBQ, Fishing, and the Chicago Bears. Much Love
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To my Japanese family. This is why it is called pulled pork. Big hunk of meat smoked at 225° for 24.5 hours until internal temp hit the target temp. Rested it wrapped and in the cooler for 4 hours. You can see it was still steaming. So juicy, so tender. This is definitely a staple of American BBQ. 🇺🇸 🇯🇵
Hub35,018 views • 2 months ago
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