@neiro.pubgm: бек чтоли #tdmstyle #pubgmobile #pubg #tdmplayer #tdm

темный друн
темный друн
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Region: JP
Saturday 01 August 2026 07:53:03 GMT
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sveki_solo
. :
каждый раунд новый ник 💀
2026-08-01 11:31:53
20
drema100_2010ff
frozen10 :
Ник
2026-09-28 04:09:59
1
keelp2k
KEELP :
Раз в год и ролик
2026-08-01 07:58:21
9
istmvl.svoi
istmvl.svoi :
брат можешь сказать имя песни
2026-08-01 11:34:11
1
hitman47absolute
🦸🏻 :
music name
2026-08-29 07:15:00
0
diprivan03
ⓘдиприван :
я хотел поставить се ник фрик
2026-08-01 10:22:42
0
pvp_sheryt
pvp_sher :
против одно и того же типа с 3 разных ников
2026-08-01 12:29:51
0
saxarok0762
saxarok :
Как графу такую делаешь ?
2026-08-01 14:20:33
0
awaykryt
Away :
лега брат
2026-08-01 08:52:06
2
sprin_x2156
КЛАН SPRIN X(закрыт) :
бекай в клан
2026-08-01 11:19:32
0
xldd.7
☝︎ :
чел даже не пытается не палиться с аимкой
2026-08-01 13:36:06
0
puuuh192
puuuh :
Как качество плохое пофиксить☹️
2026-08-04 15:44:18
1
hazyyy.tag
hazyyy.tag :
тоже думаю может бек
2026-08-07 13:11:22
1
katanzlhope
Odezbaher :
2026-08-01 07:56:27
1
kymmik15
neylovich :
2026-08-01 11:15:54
2
fafik73geh
не знаю :
2026-08-01 07:59:10
2
werden666
𝐖 :
2026-08-01 11:53:19
2
.2280941
404 :
2026-08-01 09:17:22
1
craim0vbog
Бог? :
ашалет
2026-08-01 08:46:32
1
n0_risk_n0_story
... :
Можно трек?
2026-08-01 11:37:40
0
wwwhyyyyyyy999
why :
удаляй я посмотрел
2026-08-01 15:14:02
1
userl5nejcivgd
свин :
тип, ты с меллстроем играл☠️
2026-08-01 14:52:29
1
kabachello_tvink
:) :
2026-08-01 10:24:13
1
hlpme540
Wath me🦅 :
кумир❤️
2026-08-01 09:25:07
1
pups2906
grad0vod :
а я ливнул
2026-08-01 08:20:19
1
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Other Videos

Replying to @S  BEEF BARBACOA RECIPE 🥩🇲🇽 INGREDIENTS:  - Beef: chuck or brisket - Oil  - Salt & pepper   Barbacoa sauce - 5 dried guajillo chillies - 3 dried ancho chillies - Chipotle peppers in adobo sauce - 2½ tbsp achiote paste - 2 large tomatoes  - 2 white onions, roughly chopped - 7 garlic cloves - 3 tbsp tomato purée - 3 tbsp apple cider vinegar - Juice of 3 limes - Beef stock cube - 2½ tsp ground cumin - 2½ tsp dried oregano - 1 tsp smoked paprika - ¾ tsp ground cinnamon - 1½ tbsp brown sugar or honey - 2 tsp salt - Bay leaves - 1 can of beer  1. Cut the brisket into large pieces and season with salt and pepper. 2. Remove the stems and most seeds from the dried guajillo and ancho chillies. Toast in a dry pan for 20–30 seconds per side, then soak in boiling water for 15–20 minutes. 3. Drain the chillies and blend with the chipotles, achiote, onion, garlic, tomato purée, vinegar, lime juice, stock, spices, sugar and salt until completely smooth. 4. Heat the oil in a large casserole over high heat. Sear the brisket in batches for 2–3 minutes per side, until browned. Remove and repeat with the remaining beef. 5. Pour the blended sauce into the casserole, scrape up the browned bits and simmer for 2–3 minutes. Return the beef to the pot, add beer and the bay leaves and bring to a gentle simmer. 6. Cover tightly and cook at 180°C for around 3-4 hours, turning the beef halfway through. It’s ready when a fork slides in easily and the meat pulls apart with little resistance. 7. Remove the beef and rest for 15 mins then shred it and return it to the sauce. Simmer uncovered for 10–15 minutes until glossy and well coated. Taste and adjust with salt, lime, honey or stock as needed. Serve in warm tortillas with diced onion, coriander, pickled red onion, jalapeños and plenty of fresh lime 🥰 #FoodTok #foodies #foodlovers #DinnerIdeas #dinnertime
Replying to @S BEEF BARBACOA RECIPE 🥩🇲🇽 INGREDIENTS: - Beef: chuck or brisket - Oil - Salt & pepper Barbacoa sauce - 5 dried guajillo chillies - 3 dried ancho chillies - Chipotle peppers in adobo sauce - 2½ tbsp achiote paste - 2 large tomatoes - 2 white onions, roughly chopped - 7 garlic cloves - 3 tbsp tomato purée - 3 tbsp apple cider vinegar - Juice of 3 limes - Beef stock cube - 2½ tsp ground cumin - 2½ tsp dried oregano - 1 tsp smoked paprika - ¾ tsp ground cinnamon - 1½ tbsp brown sugar or honey - 2 tsp salt - Bay leaves - 1 can of beer 1. Cut the brisket into large pieces and season with salt and pepper. 2. Remove the stems and most seeds from the dried guajillo and ancho chillies. Toast in a dry pan for 20–30 seconds per side, then soak in boiling water for 15–20 minutes. 3. Drain the chillies and blend with the chipotles, achiote, onion, garlic, tomato purée, vinegar, lime juice, stock, spices, sugar and salt until completely smooth. 4. Heat the oil in a large casserole over high heat. Sear the brisket in batches for 2–3 minutes per side, until browned. Remove and repeat with the remaining beef. 5. Pour the blended sauce into the casserole, scrape up the browned bits and simmer for 2–3 minutes. Return the beef to the pot, add beer and the bay leaves and bring to a gentle simmer. 6. Cover tightly and cook at 180°C for around 3-4 hours, turning the beef halfway through. It’s ready when a fork slides in easily and the meat pulls apart with little resistance. 7. Remove the beef and rest for 15 mins then shred it and return it to the sauce. Simmer uncovered for 10–15 minutes until glossy and well coated. Taste and adjust with salt, lime, honey or stock as needed. Serve in warm tortillas with diced onion, coriander, pickled red onion, jalapeños and plenty of fresh lime 🥰 #FoodTok #foodies #foodlovers #DinnerIdeas #dinnertime

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