@official.aroma08: #goodoldendays #

Official🇬🇭 Aroma🇬🇧

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Friday 24 July 2026 20:00:53 GMT

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🌟COOL LADY 🌟 :

we miss old days

2026-07-24 20:04:07

4

saviour akakpo :

😁😁😁😁😁😁 wow i remember

2026-07-24 22:15:15

0

ALi Lem :

hi

2026-07-25 17:53:13

1

Aaborɔnoma :

2026-07-25 16:23:45

1

christianaalhass36 :

Nice 😁😁😁😁

2026-07-24 20:05:18

1

Allah my number one :

🤪🤪🤪🤪🤪🤪🤪

2026-07-25 14:31:47

0

Mohammedzinatu Mohammedzinatu :

🥰🥰🥰

2026-07-25 11:05:51

1

Bentil :

@smooth coin

2026-07-25 10:32:38

1

star Boy movement :

🥰🥰🥰

2026-07-25 01:28:10

0

Critical#£% :

😂😂😂

2026-07-25 00:37:37

1

C 4 👊👊 :

🥰🥰🥰

2026-07-25 00:34:49

0

DJ BANANA EMPIRE GH @gmail .co :

😂😂😂😂

2026-07-25 00:09:48

0

Raster :

🥰🥰🥰

2026-07-24 23:41:03

0

user5525399600875 :

🙏🙏🙏

2026-07-24 22:38:20

0

Ali Hassan :

♥️♥️♥️

2026-07-24 21:54:57

0

Love 💗 you 🤟 me :

🥰🥰🥰

2026-07-25 18:12:32

0

Rhain Awurabena nyamful :

🙂🙂🙂

2026-07-25 18:32:45

1

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Other Videos

#früchte #kifrüchte #trashtv

#früchte #kifrüchte #trashtv

please look at all of these pics #dad #tuff #fyp

please look at all of these pics #dad #tuff #fyp

You need to visit Texas if you love BBQ! Here is our Franklin BBQ Inspired Brisket Recipe ⏬️ INGREDIENTS -1 whole USDA Prime brisket (12-14 lbs, with both the point and flat) -1/2 cup coarse-ground black pepper -1/2 cup kosher salt EQUIPMENT -Competition Southern Pride smoker (with the capability to turn off gas assist, running solely on the heat from post oak wood) -Oak wood (specifically post oak for its clean and mild flavor) -Instant-read meat thermometer -Butcher paper for wrapping -Sharp knife for trimming and slicing PREPARATION Trimming: -Trim the fat cap to about 1/4 inch thickness. -Shape the brisket for even cooking, removing any excess silver skin or hard pieces of fat. Seasoning: -Combine the salt and pepper to create the rub. -Apply the rub evenly over the entire brisket, ensuring a well-coated surface. Prepare the Smoker: -Preheat your Southern Pride smoker to a consistent temperature of 250-275°F (121-135°C), using only post oak wood to generate heat. Smoking the Brisket: -Place the brisket fat side up in the smoker for optimal moisture retention. -Maintain a clean smoke, focusing on thin, blue smoke output. Monitoring: -Monitor the internal temperature, planning to wrap the brisket once it reaches around 165°F (74°C) in the thickest part. Wrapping: -Wrap the brisket in butcher paper at around 165-170°F (74-77°C) to retain moisture while preserving the bark's texture. -Continue cooking until the internal temperature is around 200-205°F (93-96°C). Resting: -Rest the brisket for an extended period of 12 hours to allow the juices to redistribute thoroughly. This long rest, as practiced at Franklin's, is crucial for achieving the optimal texture and flavor. Slicing: -Carefully slice against the grain, ensuring each slice is approximately pencil thickness for both the flat and the point. Serving Suggestions: -Serve the brisket with traditional sides like pickles, onions, and white bread, allowing the meat's quality and flavor to be the centerpiece. #bbq #franklinbbq #texasbbq #smokedbrisket #brisketrecipe #beef #meat #southernpridesmokers

You need to visit Texas if you love BBQ! Here is our Franklin BBQ Inspired Brisket Recipe ⏬️ INGREDIENTS -1 whole USDA Prime brisket (12-14 lbs, with both the point and flat) -1/2 cup coarse-ground black pepper -1/2 cup kosher salt EQUIPMENT -Competition Southern Pride smoker (with the capability to turn off gas assist, running solely on the heat from post oak wood) -Oak wood (specifically post oak for its clean and mild flavor) -Instant-read meat thermometer -Butcher paper for wrapping -Sharp knife for trimming and slicing PREPARATION Trimming: -Trim the fat cap to about 1/4 inch thickness. -Shape the brisket for even cooking, removing any excess silver skin or hard pieces of fat. Seasoning: -Combine the salt and pepper to create the rub. -Apply the rub evenly over the entire brisket, ensuring a well-coated surface. Prepare the Smoker: -Preheat your Southern Pride smoker to a consistent temperature of 250-275°F (121-135°C), using only post oak wood to generate heat. Smoking the Brisket: -Place the brisket fat side up in the smoker for optimal moisture retention. -Maintain a clean smoke, focusing on thin, blue smoke output. Monitoring: -Monitor the internal temperature, planning to wrap the brisket once it reaches around 165°F (74°C) in the thickest part. Wrapping: -Wrap the brisket in butcher paper at around 165-170°F (74-77°C) to retain moisture while preserving the bark's texture. -Continue cooking until the internal temperature is around 200-205°F (93-96°C). Resting: -Rest the brisket for an extended period of 12 hours to allow the juices to redistribute thoroughly. This long rest, as practiced at Franklin's, is crucial for achieving the optimal texture and flavor. Slicing: -Carefully slice against the grain, ensuring each slice is approximately pencil thickness for both the flat and the point. Serving Suggestions: -Serve the brisket with traditional sides like pickles, onions, and white bread, allowing the meat's quality and flavor to be the centerpiece. #bbq #franklinbbq #texasbbq #smokedbrisket #brisketrecipe #beef #meat #southernpridesmokers

It’s so shining ang pretty, I think no one can refuse it 👍😎🤩🥰#fyp #Foryou #Viral #TikTok #tiktokshop #foryoupage❤️❤️ #tiktokshopblackfriday #tiktokshopcybermonday #spotlightfinds #TikTokShopLastChance #tiktokshoplastchance #watch

It’s so shining ang pretty, I think no one can refuse it 👍😎🤩🥰#fyp #Foryou #Viral #TikTok #tiktokshop #foryoupage❤️❤️ #tiktokshopblackfriday #tiktokshopcybermonday #spotlightfinds #TikTokShopLastChance #tiktokshoplastchance #watch

Lazy editing #messi #leomessi #corecore #fyp #fy

Lazy editing #messi #leomessi #corecore #fyp #fy

#funnyvideos #clips #fypシ #viral

#funnyvideos #clips #fypシ #viral

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