@bicepsoficial: UN BLOODSTRIKE EXQUISITO #embajadorbs #bloodstrikelatam #bloodstrikemobile #bloodstrike

BICEPS

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Region: ES

Saturday 08 August 2026 16:14:26 GMT

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No Watermark .mp4 (12.29MB) No Watermark(HD) .mp4 (11.26MB) Watermark .mp4 (12.57MB) Music .mp3

Comments

matias :

Baldu reference?

2026-08-09 05:10:49

1

danielvalle5871 :

biceps la bestia 😮🤯

2026-08-08 19:14:14

0

RenzZoTV :

EXQUISITO 🥵🗣️

2026-08-08 16:30:59

18

️ :

bíceps podrías pasar tu clase de la UMP xfa

2026-08-08 16:36:47

5

BLOODSITO😎 :

BICEPS cuantos likes y me regalas 1000 de oro?

2026-08-08 16:21:39

2

Marcelo 🗡️❤️‍🩹 :

Ni Jhoda tiene frases tan exquisitas 🙂‍↔️

2026-08-09 00:07:48

0

ElbenjaDB :

Jugaste perfecto, decían en el chat, bro, mi trackeo es perfecto.

2026-08-08 16:17:23

3

gNoX :

Bro estoy jugando con Focus en la mira 🗣️🔥

2026-08-08 22:21:55

1

🎭𝓶𝓪𝓵𝓭𝓸𝓷𝓪𝓭𝓸♡𝖒♡❦ :

jugastes con chetos desian en el chat bro los chetos yo me los como

2026-08-08 16:21:44

1

Alex Hanøverian ⊬ :

Bíceps tipo: todos ustedes contra mi solo

2026-08-08 16:19:36

1

juuuaza :

finos esos disparos

2026-08-08 16:18:09

0

user336594833987 :

juega en pc no?? porque sería muy descarado que jugará con mobilador

2026-08-08 18:00:58

1

•❤️‍🔥JSSG I 🇭🇳 :

biceps pasa senci

2026-08-09 14:02:42

0

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School is starting. Fall sports are starting. And we all need easy food our kids will actually eat. My kids freaking LOVE these. They’re easy to pack, easy to grab before practice, and somehow…we can make them ourselves with SEVEN ingredients. I had SO many questions after yesterday’s reel, and I tried to answer as many as I could here. But even with a three-minute reel, there are a few things I couldn’t squeeze in. First, save the recipe: HOMEMADE BEEF STICKS * 1 lb ground beef * 2 tsp @mortonsalt tender quick * ¼ tsp garlic salt * ½ Tbsp mustard seed * ½ Tbsp liquid smoke * ½ Tbsp granulated sugar * ~1 tsp coarse black pepper Mix everything really well. I use my stand mixer. Roll between parchment paper until about 2–3 mm thick, then cut into strips roughly 1 cm wide x 6 cm long. Refrigerate overnight to cure. Bake on the parchment at 275°F for about 1 hour. Cool until you can handle them, break the sticks apart, blot with paper towels, and refrigerate or freeze. A few more notes from all your questions: CUTTING: A chef’s knife or bench scraper both work. Press straight down and back up rather than dragging through the meat. I tried a pizza cutter, but it pulled the meat too much for me. FREEZING: You can flash freeze them first, but I don’t bother. I layer them flat in a quart-size freezer bag and freeze the whole bag flat. Then just pull out what you need. DEFROSTING: They’re thin, so they thaw quickly! Straight from the freezer in the morning → thawed by lunch or definitely by evening practice. STORAGE: These need to stay refrigerated or frozen. Now I need you guys to make these and report back because I feel like we’re just getting started. Teriyaki next?? Another seasoning combination?? There are SO many directions we could take this. Seven ingredients, guys. Homemade beef sticks. WE CAN DO THIS.

School is starting. Fall sports are starting. And we all need easy food our kids will actually eat. My kids freaking LOVE these. They’re easy to pack, easy to grab before practice, and somehow…we can make them ourselves with SEVEN ingredients. I had SO many questions after yesterday’s reel, and I tried to answer as many as I could here. But even with a three-minute reel, there are a few things I couldn’t squeeze in. First, save the recipe: HOMEMADE BEEF STICKS * 1 lb ground beef * 2 tsp @mortonsalt tender quick * ¼ tsp garlic salt * ½ Tbsp mustard seed * ½ Tbsp liquid smoke * ½ Tbsp granulated sugar * ~1 tsp coarse black pepper Mix everything really well. I use my stand mixer. Roll between parchment paper until about 2–3 mm thick, then cut into strips roughly 1 cm wide x 6 cm long. Refrigerate overnight to cure. Bake on the parchment at 275°F for about 1 hour. Cool until you can handle them, break the sticks apart, blot with paper towels, and refrigerate or freeze. A few more notes from all your questions: CUTTING: A chef’s knife or bench scraper both work. Press straight down and back up rather than dragging through the meat. I tried a pizza cutter, but it pulled the meat too much for me. FREEZING: You can flash freeze them first, but I don’t bother. I layer them flat in a quart-size freezer bag and freeze the whole bag flat. Then just pull out what you need. DEFROSTING: They’re thin, so they thaw quickly! Straight from the freezer in the morning → thawed by lunch or definitely by evening practice. STORAGE: These need to stay refrigerated or frozen. Now I need you guys to make these and report back because I feel like we’re just getting started. Teriyaki next?? Another seasoning combination?? There are SO many directions we could take this. Seven ingredients, guys. Homemade beef sticks. WE CAN DO THIS.

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