Pork Belly on the PB1. 4 hours at 250f to get the internal to 160f, rested for 20mins while I cranked the fire up to 450f and got the crunch on the crackle. The temp was easy to control with our gidgee charcoal and throttling the vents. Pit bro rub...
by pitbrobbq 7 years ago | via Instagram



We finally completed this project ????????✌ and wanted this space and enjoys a good cup of coffee in this coming spring ☕???? . Kitchen Design by @italypaul . . . . . . . #mynewkitchen #newkitchen #whitekitchen #dreamkitchen #dreamhome #glasshouse #tulips
by josephinerecipes 8 years ago | via Instagram