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@_brunobart:

Brunobart
Brunobart
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Region: BR
Sunday 02 August 2026 12:26:01 GMT
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Music

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No Watermark .mp4 (0.75MB) No Watermark(HD) .mp4 (1.79MB) Watermark .mp4 (1.87MB) Music .mp3

Comments

lulusilva2838
lulu :
Quando a onda bate errado 😞
2026-08-27 23:02:01
13843
ana.crdsoo
ana. 🪷 :
Meu namorado se suicidou ontem pela madrugada, eu tô sem chão, meu mundo perdeu a graça, cor, o brilho que ele me dava todos os dias..
2026-08-29 12:52:58
2292
dsouzasxz
. :
moço estou indo pro outro vídeo, mas vou sentir saudades tá, beijo te amo.
2026-08-28 16:08:45
1725
yasmin.zwr7
yasmin.zwr7 :
na brisa do tempo…
2026-08-28 22:51:27
442
azevedo_bblinda
azevedo_bblinda :
As pessoas q mais gostam dessa música, são as que mais tem descepção amorosa vai entender…
2026-08-28 02:29:23
844
jennimathiaxx
✰𝓙𝓮𝓷𝓷𝓲✰ :
o olhar de mil choros 🥹
2026-08-28 04:00:15
469
ar.lind4
A :
quando eu tô beba mas ainda quero continuar na onda e toca essa
2026-08-28 19:20:48
53
jhuylia
NathaliyKAKAKAKA🫦 :
Qnd seu estilo não combina com o seu estilo de música
2026-08-28 17:42:59
62
lanasousa._
Lana :
Eu ainda sinto que ele participa da história da Vic
2026-08-15 00:09:10
9
maryanefer_
maryanefer_ :
chora não, vem cá
2026-08-28 16:32:53
507
pazsnan
Fernando 🎭 :
Quando eu digo que não bateu, mas quando vejo já tô assim 😂
2026-08-30 13:07:41
7
To see more videos from user @_brunobart, please go to the Tikwm homepage.

Other Videos

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Save for the recipe below : 1 x butterflied Aussie lamb leg (about 2.5-3 lb) 2.5 teaspoons Kosher salt 2 tablespoons olive oil 1/3 cup butter, salted 8 cloves fresh garlic, crushed 1 tablespoon fresh rosemary, finely chopped Preheat a griddle or flat top grill for high heat searing. Pat the lamb dry with paper towels. Optional -remove any large chunks of thick/hard fat from the lamb, and use a sharp knife to shave down any fat caps to ¼ inch thickness. Cut a crosshatch in the fat cap, scoring the fat only (don’t cut into the meat). Season the lamb with salt generously on both sides. Once the griddle is pre-heated to at least 400f, pour over the olive oil then immediately set the lamb fat-side down, pressing firmly to establish contact with the griddle surface. Allow to cook, undisturbed, for 5 minutes. Flip and cook a further 5 minutes on the other side. While the lamb is initially searing, place a small saucepan on the griddle top, and add the butter, garlic and rosemary until melted. Spoon half the mixture over the top of the lamb, and then flip once again and cook a further 5 minutes. Spoon the remaining mixture over the seared side, the flip one final time and cook for 5 minutes or until the thickest part of the lamb reads 135f on a meat thermometer. This is a total of at least 4 flips and about 20 minutes of cooking time. Rest the lamb for 5-10 minutes, loosely tented with foil, and slice to serve.
Save for the recipe below : 1 x butterflied Aussie lamb leg (about 2.5-3 lb) 2.5 teaspoons Kosher salt 2 tablespoons olive oil 1/3 cup butter, salted 8 cloves fresh garlic, crushed 1 tablespoon fresh rosemary, finely chopped Preheat a griddle or flat top grill for high heat searing. Pat the lamb dry with paper towels. Optional -remove any large chunks of thick/hard fat from the lamb, and use a sharp knife to shave down any fat caps to ¼ inch thickness. Cut a crosshatch in the fat cap, scoring the fat only (don’t cut into the meat). Season the lamb with salt generously on both sides. Once the griddle is pre-heated to at least 400f, pour over the olive oil then immediately set the lamb fat-side down, pressing firmly to establish contact with the griddle surface. Allow to cook, undisturbed, for 5 minutes. Flip and cook a further 5 minutes on the other side. While the lamb is initially searing, place a small saucepan on the griddle top, and add the butter, garlic and rosemary until melted. Spoon half the mixture over the top of the lamb, and then flip once again and cook a further 5 minutes. Spoon the remaining mixture over the seared side, the flip one final time and cook for 5 minutes or until the thickest part of the lamb reads 135f on a meat thermometer. This is a total of at least 4 flips and about 20 minutes of cooking time. Rest the lamb for 5-10 minutes, loosely tented with foil, and slice to serve.

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