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@angelciantara: pls percaya sm aku ini bajuny cakep bngt & bahanny jg oke bngt😭🥹🤚🏻💗 #fashiontiktok #outfitideas #workoutfit

Angelica Ciantara
Angelica Ciantara
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Region: ID
Wednesday 17 September 2025 13:40:58 GMT
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_9__94
⠀ ⠀ ⠀ ⠀ ⠀ ⠀ :
spill celana sama healsss
2025-09-17 13:57:09
0
sheilamalmis.libr
MA.SHEILA🌻 :
looks classy and elegant
2025-09-17 13:59:22
0
putbunga_
puteri bunga🌹🌹 :
kak bajunya ambil size apa?
2025-09-17 23:23:11
0
ur53418
ur :
please ka spill celana nyaaa
2025-09-17 14:45:50
0
michaelaryayutaka
Michael Arya :
So pretty 🔥
2025-09-17 16:00:09
0
_9__94
⠀ ⠀ ⠀ ⠀ ⠀ ⠀ :
spill tas jg
2025-09-17 13:57:31
0
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The first collab video from my roadtrip, and it’s a beast of a burger!! Surf & Turf Smashburger topped with steak and lobster tails and covered in remoulade! Follow my man @David if you aren’t yet! Remoulade: •1 cup mayo • 1.5-2 tbsp yellow mustard • 1 tbsp Louisiana style hot sauce • 1 clove of garlic, minced • 1.5 tbsp diced green onion • 1 tbsp fresh parsley, chopped • 1 tsp @Tony Chachere • a little lemon juice • salt and pepper to taste! Burger and toppings: • NY Strip Steak • lobster tails • @chilesandsmoke Canyon Crust • @Meat Church blanco seasoning • melted butter for basting • 75/25 ground beef - @Schweid & Sons • havarti cheese • remoulade sauce (above) • brioche bun, toasted 1. Start by making the remoulade and setting it aside. Just combine all the ingredients listed above and you’re all set! 2. Then we need to prep and cook the steak and lobster tails to your preference! I aim for medium rare on the steak and 140-145 on the lobster! Steak should be seared for 2-3 mins per side and then finished on the cooler side of the griddle. Lobster is cooked shell side down, basted in butter, and flipped to sear when it hits close to 130° internal. 3. While the steak and lobster rest, clean off the griddle and make sure it’s on medium hi- hi temp. Smash each patty down and season before letting it cook for about 90 seconds. Carefully scrap the burger patty free and flip it over. Top with Havarti cheese and let it melt! 4. Remove the Pattie’s, and toast your brioche buns before heading inside. Then we can slice the steak, and build the burger! Start with the toasted bun covered in remoulade, then 2 Patties, 3-4 slices of steak, 1 full lobster tail, and more remoulade! #surfandturf #burger #smashburger #food #Recipe #Foodie #fyp
The first collab video from my roadtrip, and it’s a beast of a burger!! Surf & Turf Smashburger topped with steak and lobster tails and covered in remoulade! Follow my man @David if you aren’t yet! Remoulade: •1 cup mayo • 1.5-2 tbsp yellow mustard • 1 tbsp Louisiana style hot sauce • 1 clove of garlic, minced • 1.5 tbsp diced green onion • 1 tbsp fresh parsley, chopped • 1 tsp @Tony Chachere • a little lemon juice • salt and pepper to taste! Burger and toppings: • NY Strip Steak • lobster tails • @chilesandsmoke Canyon Crust • @Meat Church blanco seasoning • melted butter for basting • 75/25 ground beef - @Schweid & Sons • havarti cheese • remoulade sauce (above) • brioche bun, toasted 1. Start by making the remoulade and setting it aside. Just combine all the ingredients listed above and you’re all set! 2. Then we need to prep and cook the steak and lobster tails to your preference! I aim for medium rare on the steak and 140-145 on the lobster! Steak should be seared for 2-3 mins per side and then finished on the cooler side of the griddle. Lobster is cooked shell side down, basted in butter, and flipped to sear when it hits close to 130° internal. 3. While the steak and lobster rest, clean off the griddle and make sure it’s on medium hi- hi temp. Smash each patty down and season before letting it cook for about 90 seconds. Carefully scrap the burger patty free and flip it over. Top with Havarti cheese and let it melt! 4. Remove the Pattie’s, and toast your brioche buns before heading inside. Then we can slice the steak, and build the burger! Start with the toasted bun covered in remoulade, then 2 Patties, 3-4 slices of steak, 1 full lobster tail, and more remoulade! #surfandturf #burger #smashburger #food #Recipe #Foodie #fyp
The Brisket Bacon BBQ Smashburger! Easily one of the best BBQ burgers I’ve ever had! I smoked the Pork Belly on the @recteq DualFire and seared off on the SmokeStone before cooking up the burgers! Ingredients: • Pork Belly • @FYRSTARTER Red - Binder • Canyon Crust Seasoning - @chilesandsmoke • apple cider vinegar - for spritzing Toppings/burger: • potato buns • Apple Bourbon BBQ Sauce - @Kinder's Flavors • crispy onions • Beef Pattie’s with white American Cheese • @POP Mustards Spicy mustard 1. Start by preheating the Smoker to 250°F and getting the pork belly covered in a binder and seasoned generously on all sides. 2. Transfer to a cooling rack and place on the smoker. After the first hour, spritz with ACV every 30-45 mins until the internal temp hits 204°F 3. Wrap the pork belly and let it rest for 4 hours, then transfer to the fridge to cool overnight. 4. Slice into thick pieces of brisket bacon, sear on the SmokeStone over medium heat for 2-3 mins per side. Remove then cook up the burgers! 5. Once you cook the burger Pattie’s, build it as shown in the video and enjoy! Cutting board - @Andy Wilkins Designs #burger #smashburger #porkbelly #bbq #smokedporkbelly
The Brisket Bacon BBQ Smashburger! Easily one of the best BBQ burgers I’ve ever had! I smoked the Pork Belly on the @recteq DualFire and seared off on the SmokeStone before cooking up the burgers! Ingredients: • Pork Belly • @FYRSTARTER Red - Binder • Canyon Crust Seasoning - @chilesandsmoke • apple cider vinegar - for spritzing Toppings/burger: • potato buns • Apple Bourbon BBQ Sauce - @Kinder's Flavors • crispy onions • Beef Pattie’s with white American Cheese • @POP Mustards Spicy mustard 1. Start by preheating the Smoker to 250°F and getting the pork belly covered in a binder and seasoned generously on all sides. 2. Transfer to a cooling rack and place on the smoker. After the first hour, spritz with ACV every 30-45 mins until the internal temp hits 204°F 3. Wrap the pork belly and let it rest for 4 hours, then transfer to the fridge to cool overnight. 4. Slice into thick pieces of brisket bacon, sear on the SmokeStone over medium heat for 2-3 mins per side. Remove then cook up the burgers! 5. Once you cook the burger Pattie’s, build it as shown in the video and enjoy! Cutting board - @Andy Wilkins Designs #burger #smashburger #porkbelly #bbq #smokedporkbelly

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