@imrriski: #4u #fyp #fypforyou #riski #masukberanda

imrriski

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Tuesday 02 June 2026 06:46:41 GMT

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🕷️ :

PLISS GUA SAMPE SEKARANG BELUM PERNAH NYOBAINNN😭

2026-06-03 11:10:20

977

zr4 🇦🇱 :

beruntungnya aku dulu sering dibeliin💞

2026-06-03 10:03:08

1306

111014121010 :

when yaaa

2026-06-03 14:52:31

1

putra Joestar :

beli kinder joy cuma penasaran ama maenannya

2026-06-02 15:05:38

922

imrriski :

menyadari apa yang belom pernah dirasakan masa kecil...

2026-06-02 13:01:45

296

Hzell.Aap🐥 :

aku pas kecil ko di beliin yaa😭

2026-06-03 09:02:28

88

Baitiimutbanget :

aduh, bnr bgt lagi bg

2026-06-02 23:30:48

46

secret___ :

aku kmarin udah beli 2, soalnya pas kecil gapernah dibeliin

2026-06-03 06:27:44

55

zi :

kalau makan harus dikit² dlu bola nya hrus dimakan akhir

2026-06-04 01:11:55

18

sa :

kata ayah "ambil aja yang penting senang"

2026-06-03 11:04:46

39

Owhari :

sumpah gak tauu harga nya,brpan bng?

2026-06-04 03:36:44

3

hii, ini dita :

sampe sekarang kalo aku minta masih di beliin

2026-06-03 17:49:31

3

mellolyloveyouu :

kabar baiknya aku sudah bisa beli sendiri sekarang 😋

2026-06-03 11:14:06

3

al :

skrng bisa beli sndiri ,tp eman bgt njrrr mnding beli kopi🗿

2026-06-03 12:57:02

2

mielaa🐬 :

di beliin pas lagi sakit🥺

2026-06-03 11:40:03

11

⚊ 𝙉𝘼𝙏𝙕𝙕𝙓✔ :

selama gua hidup baru satu kalii beli😹

2026-06-04 04:59:23

5

with white :

harga nya cuman 18k

2026-06-04 02:04:53

0

air lion :

terakhir beli pas sd😊

2026-06-03 12:50:07

7

🇦🇱🇦🇱 :

rasanya gimana sih?

2026-06-04 03:10:14

1

Rejaaa :

aku dulu beli pas bapak baru gajian itupun setaun sekali 🗿

2026-06-03 14:05:11

1

kindboy :

judul lagunya apa

2026-06-04 03:57:33

0

ما شاء الله irham :

cung yang beli kinder Joy cuma buat dapetin mainan nya

2026-06-04 07:08:31

1

ini loh benuk :

dulu pernah di beliin sekali eh dapet mainannya Berbie😭

2026-06-04 01:26:21

1

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📖 Steak School — Junior Semester CAPSTONE class: Brisket 🥩👨‍🎓 Cut: Brisket: taken from the breast of the cow, it’s a hard-working muscle loaded with connective tissue, intense beef flavor and the foundation of Texas barbecue. It’s massive, technical, and incredibly rewarding when done right — making it the perfect capstone cut for Junior Semester. Today for our final official class of Junior semester, we’ll be using an 18 lbs Creekstone Farms whole packer, prime grade brisket picked up from @Heritage Craft Butchers 1️⃣ Trim • Remove mohawk + clean edges • Trim deckle and thick fat that won’t render and silver skin • Shape for an even, aerodynamic cook • Save ALL fat trimmings (future tallow/ground beef) • Proper trim = better bark, smoke penetration, and consistency 2️⃣ Binder + Seasoning • Mustard binder for even coverage • Texas-style SPG: @am. SALT, Pepper, Garlic • Heavy, even coating on all sides • Dry brine in fridge while smoker preps 3️⃣ Smoker Setup • 225°F overnight smoke on @YoderSmokers • Fat side DOWN on the top shelf grates • Water pan for stable moisture and beef tallow trimmings below to render into tallow 4️⃣ Overnight Smoke • Leave undisturbed overnight • Low and slow = bark development + fat rendering • Morning check ≈ 175°F internal, bark fully set 5️⃣ Foil Boat + Tallow Reintroduction (Chuds Method) • Strain rendered beef tallow (“liquid gold”) • Foil boat with tallow base • Brisket placed fat side UP in foil boat • Tallow poured over top 6️⃣ Finish Cook • Back on smoker until ~203°F internal • Fully rendered collagen = tenderness • Pull and baste with remaining tallow 7️⃣ Rest • Wrap in butcher paper + towel • Rest in insulated cooler ~4 hours • Carryover heat slowly settles juices • Still piping hot + steaming at slice time 8️⃣ Slice: Flat vs Point • Flat sliced ~¼ inch, against the grain • Point = richer, fattier, burnt-end heaven • Different grains = different slicing directions • Proper slicing = tenderness unlocked 🔪 The Result: Set bark, deep smoke ring, ultra-juicy flat, buttery point, and proof that pellet smokers can produce competition-quality brisket when the process is right. 🎓 Junior Semester Verdict Patience. Fundamentals. Process. From beginner cuts to the king of barbecue — and this class showed up. Congrats on an amazing semester studying “the big cuts” Next up: Senior Semester Curriculum - “THE UNIQUE CUTS” - comment below which cut you’re most excited to learn about next semester: • Lengua • Bavette • Oxtail • Beef Cheeks • Final Masterclass: American 🇺🇸, Australian 🇦🇺 & Japanese 🇯🇵 Wagyu Like, comment & follow to stay enrolled. Senior Semester begins soon. Comment “EXTRA CREDIT” if you want a couple bonus “big cut” classes. 🥩🔥 #steak #steakschool

📖 Steak School — Junior Semester CAPSTONE class: Brisket 🥩👨‍🎓 Cut: Brisket: taken from the breast of the cow, it’s a hard-working muscle loaded with connective tissue, intense beef flavor and the foundation of Texas barbecue. It’s massive, technical, and incredibly rewarding when done right — making it the perfect capstone cut for Junior Semester. Today for our final official class of Junior semester, we’ll be using an 18 lbs Creekstone Farms whole packer, prime grade brisket picked up from @Heritage Craft Butchers 1️⃣ Trim • Remove mohawk + clean edges • Trim deckle and thick fat that won’t render and silver skin • Shape for an even, aerodynamic cook • Save ALL fat trimmings (future tallow/ground beef) • Proper trim = better bark, smoke penetration, and consistency 2️⃣ Binder + Seasoning • Mustard binder for even coverage • Texas-style SPG: @am. SALT, Pepper, Garlic • Heavy, even coating on all sides • Dry brine in fridge while smoker preps 3️⃣ Smoker Setup • 225°F overnight smoke on @YoderSmokers • Fat side DOWN on the top shelf grates • Water pan for stable moisture and beef tallow trimmings below to render into tallow 4️⃣ Overnight Smoke • Leave undisturbed overnight • Low and slow = bark development + fat rendering • Morning check ≈ 175°F internal, bark fully set 5️⃣ Foil Boat + Tallow Reintroduction (Chuds Method) • Strain rendered beef tallow (“liquid gold”) • Foil boat with tallow base • Brisket placed fat side UP in foil boat • Tallow poured over top 6️⃣ Finish Cook • Back on smoker until ~203°F internal • Fully rendered collagen = tenderness • Pull and baste with remaining tallow 7️⃣ Rest • Wrap in butcher paper + towel • Rest in insulated cooler ~4 hours • Carryover heat slowly settles juices • Still piping hot + steaming at slice time 8️⃣ Slice: Flat vs Point • Flat sliced ~¼ inch, against the grain • Point = richer, fattier, burnt-end heaven • Different grains = different slicing directions • Proper slicing = tenderness unlocked 🔪 The Result: Set bark, deep smoke ring, ultra-juicy flat, buttery point, and proof that pellet smokers can produce competition-quality brisket when the process is right. 🎓 Junior Semester Verdict Patience. Fundamentals. Process. From beginner cuts to the king of barbecue — and this class showed up. Congrats on an amazing semester studying “the big cuts” Next up: Senior Semester Curriculum - “THE UNIQUE CUTS” - comment below which cut you’re most excited to learn about next semester: • Lengua • Bavette • Oxtail • Beef Cheeks • Final Masterclass: American 🇺🇸, Australian 🇦🇺 & Japanese 🇯🇵 Wagyu Like, comment & follow to stay enrolled. Senior Semester begins soon. Comment “EXTRA CREDIT” if you want a couple bonus “big cut” classes. 🥩🔥 #steak #steakschool

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