@axxel_editz423: Favorite Pshycopath #trepang2 #trepang #trepang2gameplay

Riley

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Region: US

Thursday 19 March 2026 18:46:13 GMT

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Comments

yellis :

love it everyone just nods and jumps like an excited puppy when Raven asks the question

2026-04-04 06:37:12

4758

lockedskill :

ME ME ME

2026-04-21 12:58:16

2553

DeadishGrey :

I gunejnely could not pass this level on the hardest difficulty

2026-05-05 20:39:47

39

EldenLean :

The fact you can dual wield pump shotguns with dragons breath rounds automatically makes Trepang one of thw best games ever created

2026-04-10 20:11:01

556

⌬̴⨂C̴Y̴N̴⨂⌬̴ :

I have never played this game before but I get excited every time he say that 😂💜💙

2026-04-22 00:42:45

468

Canuck :

"me! me! I am!"

2026-04-10 15:51:22

187

GrassIsOverrated_04 :

2026-03-19 19:42:22

156

Five Pebbsi :

I need to play this so bad but I got stuck in the tutorial zone and gave up 😭

2026-05-13 03:44:32

38

Tachyons husband :

I did this map on rage mode dude him saying that at the end was so satisfying

2026-05-12 21:34:52

32

𝖩𝖽 :

Trepang² in THIS economy🥹❤️‍🩹❤️‍🩹

2026-04-10 20:18:14

94

silly #1 :

i love this audio it makes me so giddy lol

2026-05-15 15:55:20

19

♡Golshi♡ :

ME ME ME

2026-04-15 22:29:33

57

DreadXnought :

meeeeeeeee

2026-05-17 22:45:19

13

Kiro. :

MEEEEEEE

2026-04-23 06:44:45

39

⋆ ꒰ఎ イザベラ ໒꒱ ⋆ﾟ⊹ :

ME ME ME I AMM!!

2026-04-26 13:53:08

24

flnmingo69 :

MEEEE

2026-04-21 19:00:56

38

jorkinitinabo’ohohwaher :

Me me me :3

2026-04-20 21:26:52

18

Zesty_Zenny :

I WANT TO PLAY THIS GAME SOO BALDY, BUT IM ONE POOR AND TOO BROKE

2026-05-11 23:41:59

6

suspiciousbong :

peak game peak edit peak hard on

2026-04-22 20:53:41

19

Mcs :

Yeahh im buying this

2026-04-22 23:59:26

12

ThatLocalGamer :

game?

2026-04-20 20:12:24

192

Legion :

I am, me, me

2026-04-22 07:58:56

16

[RPK-16] Nadia :

did all that just to get betrayed

2026-04-27 07:52:00

10

Herrscher of Yuri :

wait so how do you get this? I've beaten the game and havent seen it. though there are a few missions I've yet to do

2026-04-20 15:08:22

25

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Other Videos

Charcoal-Roasted Fish Sauce Chicken with Chili Dust Serves 4 Chicken 1 whole chicken, 3–3¾ lb, spatchcocked 2 tsp fine sea salt 1¼ tsp sugar ¾ tsp MSG 1 tsp garlic powder ¾ tsp onion powder 1 tsp ground black pepper 1 Tbsp neutral oil Fish Sauce Glaze 2½ Tbsp fish sauce ¼ cup packed light brown sugar 1 Tbsp honey 1 Tbsp lime juice 1 Tbsp finely minced garlic 1 tsp neutral oil Chili Dust 1½ Tbsp Vietnamese chile powder 1½ tsp sugar ¾ tsp MSG ⅓ tsp fine sea salt ⅔ tsp garlic powder ½ tsp ground black pepper Instructions 1. Pat the chicken dry. Mix the salt, sugar, MSG, garlic powder, onion powder, and black pepper. Season the chicken evenly on both sides and refrigerate uncovered for 45–60 minutes. 2. For the glaze, heat the oil in a small pan over medium-low heat. Add the minced garlic and cook until fragrant. Add the fish sauce, brown sugar, and honey. Simmer for 2–3 minutes, stirring until the sugar dissolves and the glaze slightly thickens. Remove from the heat and stir in the lime juice 3. Mix all the chili dust ingredients together and set aside. 4. Set up your grill for indirect cooking at 375–400°F. Rub the chicken with oil and roast skin-side up for about 35–50 minutes. 5. When the breast reaches around 150–155°F, brush generously with the fish sauce glaze. Cook for 3–4 minutes, glaze again, then cook for another 2–3 minutes. 6. Increase the heat to around 425–450°F for the final few minutes, until the glaze is glossy, caramelized, and lightly charred. 7. Remove the chicken when the breast reaches around 160°F and the thighs are at least 165°F. 8. Brush with one final light coat of glaze, sprinkle generously with chili dust, and rest for 10 minutes before carving. #vietnamese #grilledchicken

Charcoal-Roasted Fish Sauce Chicken with Chili Dust Serves 4 Chicken 1 whole chicken, 3–3¾ lb, spatchcocked 2 tsp fine sea salt 1¼ tsp sugar ¾ tsp MSG 1 tsp garlic powder ¾ tsp onion powder 1 tsp ground black pepper 1 Tbsp neutral oil Fish Sauce Glaze 2½ Tbsp fish sauce ¼ cup packed light brown sugar 1 Tbsp honey 1 Tbsp lime juice 1 Tbsp finely minced garlic 1 tsp neutral oil Chili Dust 1½ Tbsp Vietnamese chile powder 1½ tsp sugar ¾ tsp MSG ⅓ tsp fine sea salt ⅔ tsp garlic powder ½ tsp ground black pepper Instructions 1. Pat the chicken dry. Mix the salt, sugar, MSG, garlic powder, onion powder, and black pepper. Season the chicken evenly on both sides and refrigerate uncovered for 45–60 minutes. 2. For the glaze, heat the oil in a small pan over medium-low heat. Add the minced garlic and cook until fragrant. Add the fish sauce, brown sugar, and honey. Simmer for 2–3 minutes, stirring until the sugar dissolves and the glaze slightly thickens. Remove from the heat and stir in the lime juice 3. Mix all the chili dust ingredients together and set aside. 4. Set up your grill for indirect cooking at 375–400°F. Rub the chicken with oil and roast skin-side up for about 35–50 minutes. 5. When the breast reaches around 150–155°F, brush generously with the fish sauce glaze. Cook for 3–4 minutes, glaze again, then cook for another 2–3 minutes. 6. Increase the heat to around 425–450°F for the final few minutes, until the glaze is glossy, caramelized, and lightly charred. 7. Remove the chicken when the breast reaches around 160°F and the thighs are at least 165°F. 8. Brush with one final light coat of glaze, sprinkle generously with chili dust, and rest for 10 minutes before carving. #vietnamese #grilledchicken

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