@eeviegarbe: milady

eeviegarbe

Open In TikTok:

Region: GB

Friday 09 October 2026 19:07:30 GMT

7950

834

22

9

Music

Download

No Watermark .mp4 (2.17MB) No Watermark(HD) .mp4 (1.77MB) Watermark .mp4 (2.17MB) Music .mp3

Comments

Ruben Jimenez202 :

Beautiful

2026-10-10 04:35:17

0

holysmokes :

wow 🌹

2026-10-10 04:26:32

0

Guardabosques :

LINDA MI NOVIA 😍😍😍😍😍😍

2026-10-09 22:34:13

1

O2 :

🌸

2026-10-10 05:15:34

0

עמית הרטמן :

💜

2026-10-10 05:08:30

0

Абдурахим :

хороша, девочка

2026-10-10 01:32:49

0

carlos moraga :

2026-10-10 01:51:53

1

Dosmen Dosm :

👍👍👍👍👍👍👍

2026-10-10 03:43:25

0

user1746991334745 :

2026-10-09 19:52:36

1

José A.L2602 :

2026-10-09 23:17:07

1

Richard Gomez :

2026-10-09 19:23:12

0

Huso :

😘

2026-10-09 21:54:03

1

Jamal :

👏👏👏

2026-10-09 19:17:00

1

Žemaitis :

🥰🥰🥰

2026-10-10 04:09:36

0

MARCELO :

😘🥰😘

2026-10-09 23:15:03

1

Aleks :

😋😋

2026-10-10 01:27:19

0

Carloncho :

🔥🔥😍😍👏👏

2026-10-10 01:53:34

0

islamhouse_100_languges :

✨✨

2026-10-10 05:31:40

0

Mejía50 :

🤩🤩🤩

2026-10-10 01:08:47

0

Gerardo Ramirez :

🥰🥰🥰

2026-10-09 23:27:58

0

bulent8723 :

👍👍👍

2026-10-10 06:21:09

0

To see more videos from user @eeviegarbe, please go to the Tikwm homepage.

Other Videos

hoa có sẵn sáng nay, shop mình tặng túi giấy xịn và thiệp cho mỗi bó hoa nhé khách iu #hoatotnghiep #1999flower #hoathuduc #hoaxinh #hoatangnguoiyeu

hoa có sẵn sáng nay, shop mình tặng túi giấy xịn và thiệp cho mỗi bó hoa nhé khách iu #hoatotnghiep #1999flower #hoathuduc #hoaxinh #hoatangnguoiyeu

who’s coming to our next hike on September 19th? 🥾 @untitled hiking club #Hiking #fresno #community #connection

who’s coming to our next hike on September 19th? 🥾 @untitled hiking club #Hiking #fresno #community #connection

#buenasnoches #oracion #reflexion #motivational #bendiciones🌹❤️🙌🏻🙌🏻🙏

#buenasnoches #oracion #reflexion #motivational #bendiciones🌹❤️🙌🏻🙌🏻🙏

Pork Belly Burnt Ends Banh Mi using the Weber Q+ BBQ 👌🏼 Ingredients Pork Belly Burnt Ends: 1.2 kg pork belly, skin removed, cut into 1.5 inch cubes Weber Pork Seasoning (or your favourite BBQ rub) Honey Sriracha BBQ Sauce: 3 tbsp honey ¾ cup ketchup ⅓ cup sriracha ¼ cup apple cider vinegar ¼ cup brown sugar 1 tbsp light soy sauce 1 tbsp Worcestershire sauce Pickled Daikon & Carrot Slaw: 1 cup daikon, julienned 1 cup carrots, julienned ½ cup rice vinegar ½ cup water 2 tbsp sugar 1 tsp salt Garnishes & Assembly: Crusty soft rolls 1 fresh red chilli, thinly sliced Fresh coriander, chopped Cucumber, julienned Method Soak apple wood chips for 30 minutes, then place them into your Weber Q smoker boxes. Insert the smoker boxes, replace the grills, and set up for indirect low and slow with a tray of water. Preheat to 110–130°C (plus burner on). Coat the pork belly cubes evenly with BBQ rub and place them on a trivet. Once the barbecue starts to produce smoke, place the pork into the bbq, close the lid and allow the pork to smoke for approximately 2 hours. Simmer all sauce ingredients in a saucepan over medium heat for a few minutes until slightly thickened. Set aside. Simmer water with sugar, salt, and vinegar until dissolved. Place the julienned carrots and daikon into a jar, then pour the warm pickling liquid over the top, ensuring the vegetables are fully submerged. Set aside until ready to use. Store in the fridge afterwards. After 2 hours, transfer the pork belly to a large drip pan. Pour over BBQ sauce (reserving some for serving), along with butter, apple cider vinegar (50ml), and water (50ml). Cover with foil and return to the BBQ for 1-1.5 hours or until soft and tender. Remove the foil and continue cooking uncovered for 10 minutes, allowing the edges to caramelise and get sticky. Once done, remove from heat and rest for 5 minutes. Lightly toast the soft rolls in the barbecue for a few minutes. Slice open and spread with mayonnaise and pâté (if using). Layer with pork belly, drizzle with a little extra BBQ sauce, then top with pickled daikon & carrot slaw, fresh coriander, cucumber, and sliced chilli. #weberbbqausnz #porkbelly #banhmi @WeberBBQAusNZ

Pork Belly Burnt Ends Banh Mi using the Weber Q+ BBQ 👌🏼 Ingredients Pork Belly Burnt Ends: 1.2 kg pork belly, skin removed, cut into 1.5 inch cubes Weber Pork Seasoning (or your favourite BBQ rub) Honey Sriracha BBQ Sauce: 3 tbsp honey ¾ cup ketchup ⅓ cup sriracha ¼ cup apple cider vinegar ¼ cup brown sugar 1 tbsp light soy sauce 1 tbsp Worcestershire sauce Pickled Daikon & Carrot Slaw: 1 cup daikon, julienned 1 cup carrots, julienned ½ cup rice vinegar ½ cup water 2 tbsp sugar 1 tsp salt Garnishes & Assembly: Crusty soft rolls 1 fresh red chilli, thinly sliced Fresh coriander, chopped Cucumber, julienned Method Soak apple wood chips for 30 minutes, then place them into your Weber Q smoker boxes. Insert the smoker boxes, replace the grills, and set up for indirect low and slow with a tray of water. Preheat to 110–130°C (plus burner on). Coat the pork belly cubes evenly with BBQ rub and place them on a trivet. Once the barbecue starts to produce smoke, place the pork into the bbq, close the lid and allow the pork to smoke for approximately 2 hours. Simmer all sauce ingredients in a saucepan over medium heat for a few minutes until slightly thickened. Set aside. Simmer water with sugar, salt, and vinegar until dissolved. Place the julienned carrots and daikon into a jar, then pour the warm pickling liquid over the top, ensuring the vegetables are fully submerged. Set aside until ready to use. Store in the fridge afterwards. After 2 hours, transfer the pork belly to a large drip pan. Pour over BBQ sauce (reserving some for serving), along with butter, apple cider vinegar (50ml), and water (50ml). Cover with foil and return to the BBQ for 1-1.5 hours or until soft and tender. Remove the foil and continue cooking uncovered for 10 minutes, allowing the edges to caramelise and get sticky. Once done, remove from heat and rest for 5 minutes. Lightly toast the soft rolls in the barbecue for a few minutes. Slice open and spread with mayonnaise and pâté (if using). Layer with pork belly, drizzle with a little extra BBQ sauce, then top with pickled daikon & carrot slaw, fresh coriander, cucumber, and sliced chilli. #weberbbqausnz #porkbelly #banhmi @WeberBBQAusNZ

#بوزيان_المغرب_الجزاير_تونس ##ولاد_ميمون_بوزيان #فرنسا🇨🇵 #PaidPartnership #parissaintgermain

#بوزيان_المغرب_الجزاير_تونس ##ولاد_ميمون_بوزيان #فرنسا🇨🇵 #PaidPartnership #parissaintgermain

About

Robot
API

Legal

Privacy Policy