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@rreinp: #بلقرن #محمد_عبده #CapCut #tapuk #اكسبلورexplore

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Region: SA
Tuesday 02 September 2025 08:19:32 GMT
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2025-09-02 10:43:57
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2025-09-02 10:41:54
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#جزء1 ) #قل_لمن_الأرض_ومن_فيها_إن_كنتم_تعلمون - #الآية_٨٤_إلى_١٠٤ - #سورة_المؤمنون - #ياسر_الدوسري - #شاشة_سوداء #أكتب_شيء_تؤجر_عليه❤️✍️ #آيات_قرآنية_جاهزه_للتصميم #ayat_qurani_for_design #كروما_قرآنية_جاهزه_للتصميم #شاشة_سوداء_قرآنية_جاهزه_للتصميم #كرومات_قرآنية_جاهزه_للتصميم
#جزء1 ) #قل_لمن_الأرض_ومن_فيها_إن_كنتم_تعلمون - #الآية_٨٤_إلى_١٠٤ - #سورة_المؤمنون - #ياسر_الدوسري - #شاشة_سوداء #أكتب_شيء_تؤجر_عليه❤️✍️ #آيات_قرآنية_جاهزه_للتصميم #ayat_qurani_for_design #كروما_قرآنية_جاهزه_للتصميم #شاشة_سوداء_قرآنية_جاهزه_للتصميم #كرومات_قرآنية_جاهزه_للتصميم
Ad| very few things compare to a flame grilled steak imo I’d 100% recommend using a thermometer when cooking your steaks is very easy to over Cook them My phoenix 5 Burner I got from @Woodie’s has been a godsend this summer having a option to have a pot going on the side makes life so much easier so you’re not going back and fourth from the kitchen The 4 and 1 and one might be on the big side for some people but they do a 3 and 1 option This recipe below is mainly focusing on the spuds but there is directions for the steak too Ingredients: -as many large potatoes as you need -butter i aimed for about 1 tbsp per spud ( I made 3 so i used the guts of 4tbsp) -clove of grated garlic per spud because who doesn’t love garlic -S&P -tsp each of dried parsley,rosemary and thyme -oil Method: -preheat your bbq or oven to 200c -poke some holes all over your spuds, drizzle with oil and season heavily with salt. Wrap each one individually in tinfoil and stick them into the bbq on indirect heat( no flame directly underneath) i have top rack on my bbq so that’s where they went for about 40ish mins or until fork tender -take your steak out of the fridge at least half an hour before cooking to let it get to room temp -the steak i was using came with a seasoning packet so before cooking I brushed it with oil then seasoned just before cooking. Usually i would just brush with oil and season heavily with salt -get that onto the hottest part of your bbq for about 3-4 mins a side or until each side has a good sear/ char. Once i was happy with the char on both sides i checked in internal temp, i was aiming fir medium rare/ rare so i took it off around 50-52c and let it rest then for at least 5 mins -at this point my spuds were fork tender I removed the foil and through back on for 5-10 mins to let the skin crisp up -for the garlic butter i got the butter and garlic into a pot on a medium heat, you’re really just looking to sautee the garlic in the melted butter for 2-3 mins or until really fragrant. Add your herbs then and just let them get friendly for a minute
Ad| very few things compare to a flame grilled steak imo I’d 100% recommend using a thermometer when cooking your steaks is very easy to over Cook them My phoenix 5 Burner I got from @Woodie’s has been a godsend this summer having a option to have a pot going on the side makes life so much easier so you’re not going back and fourth from the kitchen The 4 and 1 and one might be on the big side for some people but they do a 3 and 1 option This recipe below is mainly focusing on the spuds but there is directions for the steak too Ingredients: -as many large potatoes as you need -butter i aimed for about 1 tbsp per spud ( I made 3 so i used the guts of 4tbsp) -clove of grated garlic per spud because who doesn’t love garlic -S&P -tsp each of dried parsley,rosemary and thyme -oil Method: -preheat your bbq or oven to 200c -poke some holes all over your spuds, drizzle with oil and season heavily with salt. Wrap each one individually in tinfoil and stick them into the bbq on indirect heat( no flame directly underneath) i have top rack on my bbq so that’s where they went for about 40ish mins or until fork tender -take your steak out of the fridge at least half an hour before cooking to let it get to room temp -the steak i was using came with a seasoning packet so before cooking I brushed it with oil then seasoned just before cooking. Usually i would just brush with oil and season heavily with salt -get that onto the hottest part of your bbq for about 3-4 mins a side or until each side has a good sear/ char. Once i was happy with the char on both sides i checked in internal temp, i was aiming fir medium rare/ rare so i took it off around 50-52c and let it rest then for at least 5 mins -at this point my spuds were fork tender I removed the foil and through back on for 5-10 mins to let the skin crisp up -for the garlic butter i got the butter and garlic into a pot on a medium heat, you’re really just looking to sautee the garlic in the melted butter for 2-3 mins or until really fragrant. Add your herbs then and just let them get friendly for a minute
siapa ya#foryou #foryoupage #xzybca
siapa ya#foryou #foryoupage #xzybca
#galaubrutal
#galaubrutal
Langit+laut+tulus🫀🧠
Langit+laut+tulus🫀🧠
#freddy #countdown
#freddy #countdown

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