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@chelsea_boy5: Chelsea have CONFIRMED the squad numbers for the 2026 pre-season tour under Xabi Alonso. The travelling squad includes a mix of senior players, new signings, and academy talents. PLAYERS AND THEIR SHIRT NUMBERS 1 Robert Sanchez 2 Marco Palestra 4 Tosin Adarabioyo 6 Levi Colwill 9 Liam Delap 10 Cole Palmer 11 Jamie Gittens 12 Filip Jorgensen 14 Dario Essugo 19 Mamadou Sarr 20 Joao Pedro 21 Jorrel Hato 28 Teddy Sharman-Lowe 29 Wesley Fofana 30 Aaron Anselmino 31 Reggie Watson 32 Madhi Nicoll-Jazuli 33 Omari Kellyman 34 Josh Acheampong 35 Ted Curd 36 Dastan Satpayev 37 Tayo Subuloye 41 Estevao Willian 42 Calvin Diakite 45 Romeo Lavia 46 Reggie Walsh 56 Landon Emenalo 76 Ryan Kavuma-McQueen NOTABLE POINTS : Cole Palmer keeps the iconic No. 10 shirt. New arrival Marco Palestra (No. 2), Players such as Emmanuel Emegha, Geovany Quenda, Reece James, Enzo Fernandez, Moisés Caicedo, and Morgan Rogers are not on this initial travelling list for various reasons, with some expected to join later after post-World Cup breaks or injury recovery. ~ @ChelseaFC#chelseafc #chelsea #foryou #fyppp

💙Chelsea _boy💫
💙Chelsea _boy💫
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Saturday 25 July 2026 05:20:34 GMT
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faizzz.8743
Muhamad Faiz :
roger mne dye dah comfirm kn
2026-07-27 05:24:22
0
kakashikaekash
Kaekash Kenny :
caicedo
2026-07-25 13:37:34
0
dacanac.gomes
@LCD :
gyovany quenda
2026-07-25 20:37:36
0
user6027918337456
sharif004 :
were iz gusto no 27
2026-07-25 17:25:54
0
shalamoney001
shalamoney001 :
What of Enzo and Neto
2026-07-25 18:11:21
0
kyaw.zin.lat50
Kyaw Zin Lat :
🥰🥰🥰
2026-07-25 05:28:24
0
sam90592
SAM :
💙💙💙
2026-07-25 20:33:25
0
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#الشعب_الصيني_ماله_حل😂😂 #هتموت_من_الاضحك😂😂😂😂😂 #الترند_بطريقتنا #فديوهات_مضحكه #mohannad_king3
#الشعب_الصيني_ماله_حل😂😂 #هتموت_من_الاضحك😂😂😂😂😂 #الترند_بطريقتنا #فديوهات_مضحكه #mohannad_king3
Recipe Name Slow-Roasted Smoked Beef Brisket Ingredients 1. 1 whole beef brisket (10–12 lbs) 2. 2 tbsp yellow mustard 3. 2 tbsp olive oil 4. 3 tbsp kosher salt 5. 3 tbsp coarse black pepper 6. 2 tbsp smoked paprika 7. 2 tbsp garlic powder 8. 2 tbsp onion powder 9. 1 tbsp brown sugar 10. 1 tsp cayenne pepper (optional) 11. 1 tsp dried thyme 12. 1 cup beef broth 13. 2 tbsp Worcestershire sauce 14. 2 tbsp melted butter Recipe 1. Trim the brisket, leaving about ¼ inch of fat on the surface. 2. Rub the brisket with mustard and olive oil to help the seasoning stick. 3. In a bowl, mix salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, cayenne, and thyme. 4. Coat the brisket generously on all sides with the dry rub. 5. Let the brisket rest for at least 1 hour, or refrigerate overnight for deeper flavor. 6. Preheat your smoker or oven to 225°F (107°C). 7. Place the brisket fat-side up and cook low and slow for 8–12 hours, spritzing occasionally with beef broth if needed. 8. Once the internal temperature reaches about 165°F (74°C), wrap the brisket tightly in butcher paper or foil. 9. Continue cooking until the internal temperature reaches 200–205°F (93–96°C) and the meat is probe-tender. 10. Remove the brisket and let it rest, still wrapped, for at least 1 hour. 11. Brush lightly with melted butter before slicing if desired. 12. Slice against the grain and serve with the natural juices, barbecue sauce, pickles, or your favorite sides. Follow our account for more delicious, easy-to-make recipes every day.
Recipe Name Slow-Roasted Smoked Beef Brisket Ingredients 1. 1 whole beef brisket (10–12 lbs) 2. 2 tbsp yellow mustard 3. 2 tbsp olive oil 4. 3 tbsp kosher salt 5. 3 tbsp coarse black pepper 6. 2 tbsp smoked paprika 7. 2 tbsp garlic powder 8. 2 tbsp onion powder 9. 1 tbsp brown sugar 10. 1 tsp cayenne pepper (optional) 11. 1 tsp dried thyme 12. 1 cup beef broth 13. 2 tbsp Worcestershire sauce 14. 2 tbsp melted butter Recipe 1. Trim the brisket, leaving about ¼ inch of fat on the surface. 2. Rub the brisket with mustard and olive oil to help the seasoning stick. 3. In a bowl, mix salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, cayenne, and thyme. 4. Coat the brisket generously on all sides with the dry rub. 5. Let the brisket rest for at least 1 hour, or refrigerate overnight for deeper flavor. 6. Preheat your smoker or oven to 225°F (107°C). 7. Place the brisket fat-side up and cook low and slow for 8–12 hours, spritzing occasionally with beef broth if needed. 8. Once the internal temperature reaches about 165°F (74°C), wrap the brisket tightly in butcher paper or foil. 9. Continue cooking until the internal temperature reaches 200–205°F (93–96°C) and the meat is probe-tender. 10. Remove the brisket and let it rest, still wrapped, for at least 1 hour. 11. Brush lightly with melted butter before slicing if desired. 12. Slice against the grain and serve with the natural juices, barbecue sauce, pickles, or your favorite sides. Follow our account for more delicious, easy-to-make recipes every day.
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#PRUEHALLIWELL • I think her name was.. prue. - edit made for @📷🪄 - #pruehalliwelledit #charmed #fyp #foryoupage - ignore; - prue halliwell edit, prue halliwell, charmed, charmed edit, fyp, foryoupage, viral
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#OOTD#WomenFashion#spotlightfinds#Outfit#fpy
#OOTD#WomenFashion#spotlightfinds#Outfit#fpy

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