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Friday 18 September 2026 05:17:23 GMT

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😂😂😂 ហត់មេស អូនស្រលាញ់គេផ្សេងហើយប៊ី😂

2026-09-18 05:34:56

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𝒫𝒽𝑒𝒶𝓀 🍎 :

បទពីរោះ

2026-10-17 09:35:48

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Ah jo :

និងហើយ

2026-11-02 13:02:42

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សង្សាអូនបងនៅណា😜 :

សងផងបង

2026-10-24 01:56:38

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Sâ🫐🎀 :

2026-10-28 05:36:33

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MISS٭U　NANA (LD)🩵 :

2026-10-10 10:55:38

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🦋💙 MISS٭U HEANG 🩵🦋 :

2026-09-25 10:50:13

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〖Dr〗๛Bee :

2026-09-18 16:01:23

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Nhoy :

Som lyrics

2026-11-07 08:07:54

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༯𝖙𝖎𝓰 𝖙𝖎𝓰ꫂ ၴႅ🌹 :

2026-10-01 09:09:21

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CG KETO :

2026-10-26 07:24:02

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Nha😭 :

បង សុំអក្សរបាន អត់

2026-09-22 13:18:11

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2026-09-18 05:36:44

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The longer you stare at this plumbing, the more crimes you discover. 😂🚿 At first glance, you know something isn't quite right. Then you look closer. Oh. It gets worse. We're underneath a tub, and somehow we've got a push-fit fitting, enough strapping to restrain a wild animal, pipe insulation doing jobs it definitely didn't apply for… And then: Is that a PAINT TRAY?! 😂 At this point, Brad gives up trying to understand the plumbing and heads straight for the comments. And the internet did not disappoint: “It worked fine before you got here.” “Good use of the pipe insulation.” “Knew I left my paint tray somewhere.” 😂😂😂 The best way to describe this installation? It gets crazier the longer you look at it. Every time you think you've found the weirdest part, your eyes move six inches to the left and unlock another level. Sometimes Brad reacts to beautiful craftsmanship. Sometimes he teaches you about plumbing. Today we're playing Where's Waldo: Code Violation Edition. 😂 For homeowners in Tampa, Clearwater, Dunedin, Safety Harbor, Sarasota, and throughout the Tampa Bay area, Home Love Construction specializes in plumbing repairs, bathroom remodeling, renovations, additions, and complete home transformations—including figuring out what the last guy was thinking. Video from: @gph_with_b #plumbing #homeimprovement #reaction #reactionvideo

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Recipe Name Smoky Texas-Style Beef Roast with a Tender Pink Center Ingredients Whole Beef Chuck Roast – 4–5 lbs Yellow Mustard – 2 tbsp Olive Oil – 1 tbsp Kosher Salt – 2 tbsp Coarse Black Pepper – 2 tbsp Garlic Powder – 1 tbsp Onion Powder – 1 tbsp Smoked Paprika – 1 tbsp Brown Sugar – 1 tbsp Chili Powder – 1 tsp Worcestershire Sauce – 2 tbsp Beef Broth – 1 cup Apple Cider Vinegar – ¼ cup Unsalted Butter – 3 tbsp Garlic – 4 cloves, crushed Fresh Rosemary – 2 sprigs Fresh Thyme – 2 sprigs Recipe Start by preparing the beef chuck roast. Remove any loose pieces of fat or tough connective tissue while leaving a thin layer of fat to help keep the meat moist during smoking. Pat the entire roast dry with paper towels. Rub yellow mustard and olive oil over all sides to create a light coating that helps the seasoning adhere. In a small bowl, combine kosher salt, coarse black pepper, garlic powder, onion powder, smoked paprika, brown sugar, and chili powder. Mix thoroughly. Generously coat the beef roast with the seasoning mixture, pressing the rub into every surface, including the sides and ends. Allow the seasoned meat to rest for approximately 30–45 minutes. Preheat your smoker to 250°F (120°C). Add oak or hickory wood chunks to create a deep, smoky flavor. Place the seasoned beef roast directly onto the smoker grates. Insert a temperature probe into the thickest section of the meat and close the smoker. Smoke the beef for approximately 4–6 hours, depending on its size. Maintain a consistent temperature and spritz the surface occasionally with a mixture of apple cider vinegar and water to prevent excessive drying. Once the roast develops a deep mahogany-colored bark and reaches approximately 165°F (74°C) internally, transfer it to a deep roasting pan. Pour beef broth and Worcestershire sauce around the roast. Add crushed garlic, butter, rosemary, and thyme to the pan. Cover the roasting pan tightly with aluminum foil and return it to the smoker or a 275°F (135°C) oven. Continue cooking until the roast reaches approximately 200–205°F (93–96°C) and becomes fork-tender. For a sliceable roast, stop earlier when it reaches the desired doneness and tenderness. Carefully remove the roast from the pan and transfer it to a cutting board. Reserve the flavorful cooking juices for serving. Allow the beef to rest for approximately 30–45 minutes, loosely covered with foil. This resting period helps the juices redistribute throughout the meat. Place the rested roast on a sturdy cutting board. Using a sharp carving knife, slice the beef into thick or medium-thin slices across the grain to create tender, beautifully textured portions. Arrange the slices on a warm serving platter. Drizzle the reserved buttery beef juices over the meat and spoon a little additional sauce around the edges. Serve immediately with roasted potatoes, grilled vegetables, creamy coleslaw, or buttery corn. Finish with freshly cracked black pepper and chopped parsley for a beautiful barbecue-style presentation. Follow Line Follow for more delicious recipes and amazing BBQ food ideas!

Recipe Name Smoky Texas-Style Beef Roast with a Tender Pink Center Ingredients Whole Beef Chuck Roast – 4–5 lbs Yellow Mustard – 2 tbsp Olive Oil – 1 tbsp Kosher Salt – 2 tbsp Coarse Black Pepper – 2 tbsp Garlic Powder – 1 tbsp Onion Powder – 1 tbsp Smoked Paprika – 1 tbsp Brown Sugar – 1 tbsp Chili Powder – 1 tsp Worcestershire Sauce – 2 tbsp Beef Broth – 1 cup Apple Cider Vinegar – ¼ cup Unsalted Butter – 3 tbsp Garlic – 4 cloves, crushed Fresh Rosemary – 2 sprigs Fresh Thyme – 2 sprigs Recipe Start by preparing the beef chuck roast. Remove any loose pieces of fat or tough connective tissue while leaving a thin layer of fat to help keep the meat moist during smoking. Pat the entire roast dry with paper towels. Rub yellow mustard and olive oil over all sides to create a light coating that helps the seasoning adhere. In a small bowl, combine kosher salt, coarse black pepper, garlic powder, onion powder, smoked paprika, brown sugar, and chili powder. Mix thoroughly. Generously coat the beef roast with the seasoning mixture, pressing the rub into every surface, including the sides and ends. Allow the seasoned meat to rest for approximately 30–45 minutes. Preheat your smoker to 250°F (120°C). Add oak or hickory wood chunks to create a deep, smoky flavor. Place the seasoned beef roast directly onto the smoker grates. Insert a temperature probe into the thickest section of the meat and close the smoker. Smoke the beef for approximately 4–6 hours, depending on its size. Maintain a consistent temperature and spritz the surface occasionally with a mixture of apple cider vinegar and water to prevent excessive drying. Once the roast develops a deep mahogany-colored bark and reaches approximately 165°F (74°C) internally, transfer it to a deep roasting pan. Pour beef broth and Worcestershire sauce around the roast. Add crushed garlic, butter, rosemary, and thyme to the pan. Cover the roasting pan tightly with aluminum foil and return it to the smoker or a 275°F (135°C) oven. Continue cooking until the roast reaches approximately 200–205°F (93–96°C) and becomes fork-tender. For a sliceable roast, stop earlier when it reaches the desired doneness and tenderness. Carefully remove the roast from the pan and transfer it to a cutting board. Reserve the flavorful cooking juices for serving. Allow the beef to rest for approximately 30–45 minutes, loosely covered with foil. This resting period helps the juices redistribute throughout the meat. Place the rested roast on a sturdy cutting board. Using a sharp carving knife, slice the beef into thick or medium-thin slices across the grain to create tender, beautifully textured portions. Arrange the slices on a warm serving platter. Drizzle the reserved buttery beef juices over the meat and spoon a little additional sauce around the edges. Serve immediately with roasted potatoes, grilled vegetables, creamy coleslaw, or buttery corn. Finish with freshly cracked black pepper and chopped parsley for a beautiful barbecue-style presentation. Follow Line Follow for more delicious recipes and amazing BBQ food ideas!

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argamni koo magaala naqamte Gamo ugagani lakkofsaa 16😭😭#acting #viral #foryou #oromotiktok #ethiopian_tik_tok

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