@yakuraze999: будет очень интересный матч The International (Интернешнл / Инт) — это ежегодный чемпионат мира по игре Dota 2, который проводит компания-разработчик Valve. Это самый престижный, важный и исторически богатый киберспортивный турнир в мире, победа на котором считается вершиной карьеры любого профессионального игрока.Суть турнира и его фишкиГлавная награда: Победители получают не только огромные деньги, но и вписывают свои имена на Эгиду чемпионов (Aegis of Champions) — главный трофей, щит из бронзы и серебра.Призовой фонд: Долгое время Инт удерживал рекорды по размеру призовых в истории киберспорта (в 2021 году фонд превысил $40 млн), благодаря краудфандингу: игроки покупали внутриигровой компендиум, и 25% от продаж шли в банк турнира. Сейчас система изменилась, призовые стали скромнее (базовый фонд — $1,6 млн), но статус главного турнира планеты остался.Участники: На турнир съезжаются 16 сильнейших команд со всех регионов планеты. Часть получает прямые приглашения за заслуги в сезоне, остальные пробиваются через жесткие региональные квалификации.Формат: Турнир состоит из групповой стадии и плей-офф. Матчи проходят по системе Double Elimination (с верхней и нижней сеткой): у команд есть право на одну ошибку, но второе поражение означает вылет. Гранд-финал играется до 3 побед (Best of 5).Где и когда проходит?Турнир каждый год меняет локацию. Например, первый Инт прошел в 2011 году в Германии, затем долгое время базировался в Сиэтле (США), а позже успел побывать в Румынии, Сингапуре и Копенгагене. В августе 2026 года юбилейный 15-й The International принимает Шанхай, Китай.Для фанатов Dota 2 это событие сравнимо с Олимпийскими играми или Чемпионатом мира по футболу. Игры собирают у экранов миллионы зрителей, а внутри самой игры традиционно выпускаются масштабные обновления и праздничные ивенты. #дота #dota2 #рек #рекомендации #fyp #on

JIuctva
JIuctva
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Region: US
Thursday 13 August 2026 23:13:41 GMT
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kwiz3222
kwiz3222 :
2026-08-14 04:33:50
65
speex153
speex :
и где ваш донк широ
2026-08-14 04:00:55
52
deffix_solo
DEFFIX :
типы сравнивают яторо и найтфола 😅😅,это как сравнивать океан и маленькую Лужицу
2026-08-14 09:47:21
24
fortezxxccccc
NeverMore :
50000к на спиритов поставил
2026-08-15 03:39:41
1
nett_nettt0
meeporu(🏳️‍🌈🪓) :
очень тяжёлая была для спиритов но выйграли
2026-08-14 05:32:30
3
xldzxc
Juxtapose :
2:0
2026-08-14 04:15:43
0
kol1der
тварь :
nightfall мусор по сравнению с yatorogod
2026-08-14 18:33:00
1
only_mid_no_sleep_xd
ShiNka :
Бкб не жмется у найтфолла
2026-08-14 04:40:57
3
glomerr
сантелло :
пиво льется через край
2026-08-14 08:49:07
2
kdentonamewho
артемпокойоахае67 :
как так? рампага от ларла опять 2/0
2026-08-14 05:00:25
0
sosuska66688
sosuska777 :
Изи 2 0
2026-08-14 04:37:42
0
kaiorie
Kaiori :
а я там чо делаю
2026-08-14 10:55:14
1
urdlgp
Юрий Долгопрудный :
а что такое бкб
2026-08-14 13:10:49
0
saptirjdjd
goy :
так яторо в 100 раз лучше
2026-08-14 14:44:40
1
avtostopov1337
Legend :
найтфолл бкб пассивное на свене
2026-08-14 04:34:43
6
self0wner
self0wner :
2 0👍
2026-08-14 06:35:36
0
suksz0
. :
2-0))
2026-08-14 04:22:14
0
tapok3227
тапочки олега💀💀💀 :
спириты без шансов
2026-08-14 00:26:49
3
heveryon123
hevryon :
не сравнивай Яторо,с найтфолом
2026-08-14 08:31:49
1
tearsonlashes
Smith Wesson :
даже и шанса не дали))
2026-08-14 04:44:05
1
snipere_
hyper :
найт фолл не в прайсе так с большим шансом спириты заберут
2026-08-13 23:44:22
2
egor.gorgor
ЕГОРКА :
теперь пари проти спиритов
2026-08-14 14:32:40
0
we.rt_29
безобидная зверушка(333) :
А где торонтотокйо
2026-08-14 07:05:37
1
danone_one
danone_🍏🐛 :
мира лицом к лицу с лехой
2026-08-14 01:56:52
0
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🥩🔥 Slow-Smoked BBQ Beef Brisket & Smoky Beef Ribs 🍖🌿 Tender, slow-smoked beef brisket and meaty beef ribs coated in a rich, smoky bark with deep barbecue flavor and a beautifully caramelized exterior. Cooked low and slow over wood smoke, these mouthwatering cuts develop a dark, savory crust while the inside becomes juicy, tender, and packed with irresistible beefy goodness. Every bite delivers bold spices, smoky aromas, and classic backyard BBQ flavor that makes this feast unforgettable. 🤤🔥 Half Recipe 1 large beef brisket (5–7 lb) 1 rack of meaty beef ribs (3–4 lb) 2 tbsp olive oil or yellow mustard (for the binder) 2 tbsp coarse kosher salt 2 tbsp freshly cracked black pepper 2 tbsp smoked paprika 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp brown sugar (optional) 1 tsp chili powder 1 tsp cayenne pepper (optional) 1 cup beef broth, for spritzing or wrapping ½ cup BBQ sauce (optional, for finishing) Hickory, oak, or pecan wood chunks for smoking Pat the brisket and beef ribs dry with paper towels. Trim excess hard fat from the brisket, leaving approximately ¼ inch of fat cap. Remove the membrane from the back of the ribs if desired. Lightly coat the meat with olive oil or yellow mustard to help the seasoning adhere. In a bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, chili powder, and cayenne pepper. Generously season all sides of the brisket and beef ribs, pressing the rub into the meat for an even coating. Allow the seasoned meat to rest while the smoker heats up. Preheat the smoker to 225–250°F using hickory, oak, or pecan wood for a deep, smoky flavor. Arrange the brisket and ribs on the grates, leaving enough space for the smoke to circulate. Position the brisket fat-side according to your smoker's heat source and airflow. Smoke the brisket until a dark, flavorful bark develops and the internal temperature approaches 160–170°F. If the bark is set and the brisket begins to stall, wrap it in butcher paper or foil with a small splash of beef broth. Continue cooking until the thickest part probes tender, often around 195–205°F. Smoke the beef ribs until the exterior develops a rich mahogany bark and the meat becomes tender. Depending on their size and the smoker temperature, they may take approximately 5–8 hours or longer. Spritz lightly with beef broth if the surface looks dry, avoiding excessive spritzing that could soften the bark. If desired, brush the ribs lightly with BBQ sauce during the final 20–30 minutes, allowing the sauce to become glossy and tacky without burning. The brisket can remain unsauced to showcase its rich bark and natural beef flavor. Remove the brisket and ribs from the smoker when tender. Rest the brisket, preferably wrapped, for at least 1 hour before slicing against the grain. Allow the ribs to rest for 15–30 minutes before serving. Arrange the sliced brisket and beef ribs on a large serving board or tray. Spoon a little of the resting juices over the brisket and serve with extra BBQ sauce, pickles, sliced onions, coleslaw, and warm cornbread for a classic barbecue feast. Want the full recipe? Comment
🥩🔥 Slow-Smoked BBQ Beef Brisket & Smoky Beef Ribs 🍖🌿 Tender, slow-smoked beef brisket and meaty beef ribs coated in a rich, smoky bark with deep barbecue flavor and a beautifully caramelized exterior. Cooked low and slow over wood smoke, these mouthwatering cuts develop a dark, savory crust while the inside becomes juicy, tender, and packed with irresistible beefy goodness. Every bite delivers bold spices, smoky aromas, and classic backyard BBQ flavor that makes this feast unforgettable. 🤤🔥 Half Recipe 1 large beef brisket (5–7 lb) 1 rack of meaty beef ribs (3–4 lb) 2 tbsp olive oil or yellow mustard (for the binder) 2 tbsp coarse kosher salt 2 tbsp freshly cracked black pepper 2 tbsp smoked paprika 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp brown sugar (optional) 1 tsp chili powder 1 tsp cayenne pepper (optional) 1 cup beef broth, for spritzing or wrapping ½ cup BBQ sauce (optional, for finishing) Hickory, oak, or pecan wood chunks for smoking Pat the brisket and beef ribs dry with paper towels. Trim excess hard fat from the brisket, leaving approximately ¼ inch of fat cap. Remove the membrane from the back of the ribs if desired. Lightly coat the meat with olive oil or yellow mustard to help the seasoning adhere. In a bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, chili powder, and cayenne pepper. Generously season all sides of the brisket and beef ribs, pressing the rub into the meat for an even coating. Allow the seasoned meat to rest while the smoker heats up. Preheat the smoker to 225–250°F using hickory, oak, or pecan wood for a deep, smoky flavor. Arrange the brisket and ribs on the grates, leaving enough space for the smoke to circulate. Position the brisket fat-side according to your smoker's heat source and airflow. Smoke the brisket until a dark, flavorful bark develops and the internal temperature approaches 160–170°F. If the bark is set and the brisket begins to stall, wrap it in butcher paper or foil with a small splash of beef broth. Continue cooking until the thickest part probes tender, often around 195–205°F. Smoke the beef ribs until the exterior develops a rich mahogany bark and the meat becomes tender. Depending on their size and the smoker temperature, they may take approximately 5–8 hours or longer. Spritz lightly with beef broth if the surface looks dry, avoiding excessive spritzing that could soften the bark. If desired, brush the ribs lightly with BBQ sauce during the final 20–30 minutes, allowing the sauce to become glossy and tacky without burning. The brisket can remain unsauced to showcase its rich bark and natural beef flavor. Remove the brisket and ribs from the smoker when tender. Rest the brisket, preferably wrapped, for at least 1 hour before slicing against the grain. Allow the ribs to rest for 15–30 minutes before serving. Arrange the sliced brisket and beef ribs on a large serving board or tray. Spoon a little of the resting juices over the brisket and serve with extra BBQ sauce, pickles, sliced onions, coleslaw, and warm cornbread for a classic barbecue feast. Want the full recipe? Comment "RECIPE" below. 👇 #SmokedBrisket #BeefRibs #BBQBrisket #LowAndSlowBBQ #SmokedBeef #TexasBBQ

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