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Wednesday 09 September 2026 18:00:23 GMT

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Oum assil joud :

[Puissance][Puissance][Puissance][Puissance][Puissance][Puissance][Puissance][Puissance][Puissance]

2026-09-09 18:19:13

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Kadafi Nourdine :

❤️❤️❤️

2026-09-11 18:18:38

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Houari Moussi :

🥺🥺🥺

2026-09-10 06:51:06

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BOBO MADRIDO✈️🇩🇿🇪🇦🇩🇪 :

🥰🥰🥰

2026-09-09 18:47:42

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Bakal Ali :

🥰🥰🥰

2026-09-10 01:42:18

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Smoked Beef Short Rib Texas Chilli Recipe Hit Save ✅✅✅ Simply put this one is a banger, save it, make and tag me deep flavour and smoke 😍😍😍😍 2 kg beef cheeks (diced) or diced beef shin (raw) smoke short rib until an internal temp of 203°f. 2 x tins of chopped tomatoes 1 tube of tomato purée (250 g) 750 ml-1000 ml beef stock Dry mix 2 tbsp chilli powder 1 1/2 tsp onion powder 1 1/2 tsp garlic granules 1 1/2 tsp paprika (smoked or unsmoked) 1 tsp cumin 2 tsp dried oregano 1 tsp salt 1/2 tsp pepper 1/2 tsp chipotle powder or 1/2 tsp dried chilli flakes 2 tbsp of your favourite beef rub (optional) I used Smoke and Flame Brisket Rub ✅👌🏻🤤🤤 Mix all the dry mix together. You’ll need a pan with a lid that can go on the BBQ, like a Dutch oven Heat the smoker/BBQ to 250°F (110°C) and add cherrywood chunks, waiting until it stabilises at 250°F In the Dutch oven, add the stock, tomatoes, the tomato purée, and the dry mix, then stir with a wooden spoon. The Dutch oven needs to be on the bottom with a grate on top, followed by the meat on top. Smoke the meat for 2 hours, turning once during the cook (250°F) Give the sauce a stir. After 2 hours of cooking, add the meat to the sauce and stir the meat into the sauce. Smoke for 2 hours, lid off - top up with water if the sauce is drying out. Occasionally stir. Add the lid and cook for 2-3 hrs. Total cook time (6-7 hrs) depending on how the meat is softening up. COOK TIME will be 3 hours, if using pre smoked brisket/short rib ✅ If the meat feels tough or is still in chunks/cubes, it needs more cooking (check every 30 mins) try to break down the chunks with a wooden spoon 👌🏻 SAVE this recipe ✅🔖 make it and tag me 👍🏻 🔥🔥🔥 #fyp #Recipe #FoodTok #beef #bbq

Smoked Beef Short Rib Texas Chilli Recipe Hit Save ✅✅✅ Simply put this one is a banger, save it, make and tag me deep flavour and smoke 😍😍😍😍 2 kg beef cheeks (diced) or diced beef shin (raw) smoke short rib until an internal temp of 203°f. 2 x tins of chopped tomatoes 1 tube of tomato purée (250 g) 750 ml-1000 ml beef stock Dry mix 2 tbsp chilli powder 1 1/2 tsp onion powder 1 1/2 tsp garlic granules 1 1/2 tsp paprika (smoked or unsmoked) 1 tsp cumin 2 tsp dried oregano 1 tsp salt 1/2 tsp pepper 1/2 tsp chipotle powder or 1/2 tsp dried chilli flakes 2 tbsp of your favourite beef rub (optional) I used Smoke and Flame Brisket Rub ✅👌🏻🤤🤤 Mix all the dry mix together. You’ll need a pan with a lid that can go on the BBQ, like a Dutch oven Heat the smoker/BBQ to 250°F (110°C) and add cherrywood chunks, waiting until it stabilises at 250°F In the Dutch oven, add the stock, tomatoes, the tomato purée, and the dry mix, then stir with a wooden spoon. The Dutch oven needs to be on the bottom with a grate on top, followed by the meat on top. Smoke the meat for 2 hours, turning once during the cook (250°F) Give the sauce a stir. After 2 hours of cooking, add the meat to the sauce and stir the meat into the sauce. Smoke for 2 hours, lid off - top up with water if the sauce is drying out. Occasionally stir. Add the lid and cook for 2-3 hrs. Total cook time (6-7 hrs) depending on how the meat is softening up. COOK TIME will be 3 hours, if using pre smoked brisket/short rib ✅ If the meat feels tough or is still in chunks/cubes, it needs more cooking (check every 30 mins) try to break down the chunks with a wooden spoon 👌🏻 SAVE this recipe ✅🔖 make it and tag me 👍🏻 🔥🔥🔥 #fyp #Recipe #FoodTok #beef #bbq

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