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@sthefany_nail:

Belleza Sthefany nails
Belleza Sthefany nails
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Region: CO
Friday 09 October 2026 20:46:58 GMT
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friimnyaurora
Frimny :
preciosas que tono es el ojo de gato y que marca ?
2026-10-10 04:20:01
0
majomercado2616
🌸Majo🌸 :
amiga muy bonitas me regalas foto bien de estas uñitas
2026-10-10 04:14:01
0
ariannamontero65
Arianna Montero :
🤗🥰🥰🥰
2026-10-09 23:41:40
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i have one life and you think 😮‍💨#feelings #related #relatable #fyp #sandip_sayzz
i have one life and you think 😮‍💨#feelings #related #relatable #fyp #sandip_sayzz
W t f #fresnofalcons #fresno #559 #fyp #fresno559
W t f #fresnofalcons #fresno #559 #fyp #fresno559
🌾⛰️🍃 #dji #djineo2 #fyp #nuevaecija #province
🌾⛰️🍃 #dji #djineo2 #fyp #nuevaecija #province
A beloved South Jersey amusement and water park is going up for sale after plans to close for good following the 2026 season. Clementon Park and Splash World in Camden County announced Wednesday afternoon that it will close after the 2026 season and be put up for sale.
A beloved South Jersey amusement and water park is going up for sale after plans to close for good following the 2026 season. Clementon Park and Splash World in Camden County announced Wednesday afternoon that it will close after the 2026 season and be put up for sale.
THIS MIGHT BE THE BEST WAY TO EAT SMOKED BRISKET! FULL RECIPE BELOW ⬇️ INGREDIENTS For the Brisket: - 1 whole packer brisket (12–14 lbs before trimming) - 2 tbsp Duce’s Wild Boss Blend - 3 tbsp Duce’s Wild Texas Rub - 3 tbsp coarse black pepper - 1 tbsp ground cumin - 2 tsp ground coriander - 2 tbsp neutral oil For the Harissa Honey: - ⅓ cup honey - ¼ cup Duce’s Wild Competition Sauce - 2 tbsp red harissa paste - 1 tbsp lemon juice - 1 tbsp warm water For the Chermoula: - 1 cup cilantro, chopped - ½ cup parsley, chopped - 2 garlic cloves, minced - 2 tbsp lemon juice - ⅓ cup olive oil - 1½ tsp cumin - 1 tsp paprika - ½ tsp ground coriander - ¼ tsp turmeric - ¼ tsp cayenne - 1 tbsp diced roasted red pepper - 1 tsp kosher salt For Serving: - 12–16 pita pockets - 3 tomatoes, seeded and diced - 1 small red onion, diced - 2 tbsp chopped parsley - 2 tbsp chopped cilantro - 1 tbsp each lemon juice and olive oil - ½ tsp cumin, salt and pepper to taste METHOD 1. Trim & Season Trim the brisket, leaving about ¼ inch of fat. Lightly coat with oil, then season with Boss Blend, Texas Rub, black pepper, cumin, and coriander. 2. Smoke & Wrap Smoke at 250–275°F until the bark sets and the flat reaches around 165–175°F. Wrap in butcher paper and continue cooking until probe tender, usually around 200–205°F. 3. Rest the Brisket Rest wrapped for 2–4 hours in a safe, warm holding environment. Keep it at or above 140°F during an extended hold. 4. Make the Sauces Whisk together the honey, Competition Sauce, harissa, lemon juice, and water. For the chermoula, mix the cilantro, parsley, garlic, lemon juice, olive oil, spices, roasted red pepper, and salt. 5. Prepare the Salad Mix the tomatoes, red onion, parsley, cilantro, lemon juice, olive oil, cumin, salt, and pepper. 6. Assemble the Pitas Brush the rested brisket with harissa honey, slice against the grain, and chop the point for the filling. Toss with a little more sauce, then stuff warm pita pockets with brisket, tomato salad, and chermoula. Smoky brisket. Sweet heat. Fresh herbs and citrus. Would you try this North African-inspired BBQ pita? #brisket #brisketrecipe #bbqrecipe
THIS MIGHT BE THE BEST WAY TO EAT SMOKED BRISKET! FULL RECIPE BELOW ⬇️ INGREDIENTS For the Brisket: - 1 whole packer brisket (12–14 lbs before trimming) - 2 tbsp Duce’s Wild Boss Blend - 3 tbsp Duce’s Wild Texas Rub - 3 tbsp coarse black pepper - 1 tbsp ground cumin - 2 tsp ground coriander - 2 tbsp neutral oil For the Harissa Honey: - ⅓ cup honey - ¼ cup Duce’s Wild Competition Sauce - 2 tbsp red harissa paste - 1 tbsp lemon juice - 1 tbsp warm water For the Chermoula: - 1 cup cilantro, chopped - ½ cup parsley, chopped - 2 garlic cloves, minced - 2 tbsp lemon juice - ⅓ cup olive oil - 1½ tsp cumin - 1 tsp paprika - ½ tsp ground coriander - ¼ tsp turmeric - ¼ tsp cayenne - 1 tbsp diced roasted red pepper - 1 tsp kosher salt For Serving: - 12–16 pita pockets - 3 tomatoes, seeded and diced - 1 small red onion, diced - 2 tbsp chopped parsley - 2 tbsp chopped cilantro - 1 tbsp each lemon juice and olive oil - ½ tsp cumin, salt and pepper to taste METHOD 1. Trim & Season Trim the brisket, leaving about ¼ inch of fat. Lightly coat with oil, then season with Boss Blend, Texas Rub, black pepper, cumin, and coriander. 2. Smoke & Wrap Smoke at 250–275°F until the bark sets and the flat reaches around 165–175°F. Wrap in butcher paper and continue cooking until probe tender, usually around 200–205°F. 3. Rest the Brisket Rest wrapped for 2–4 hours in a safe, warm holding environment. Keep it at or above 140°F during an extended hold. 4. Make the Sauces Whisk together the honey, Competition Sauce, harissa, lemon juice, and water. For the chermoula, mix the cilantro, parsley, garlic, lemon juice, olive oil, spices, roasted red pepper, and salt. 5. Prepare the Salad Mix the tomatoes, red onion, parsley, cilantro, lemon juice, olive oil, cumin, salt, and pepper. 6. Assemble the Pitas Brush the rested brisket with harissa honey, slice against the grain, and chop the point for the filling. Toss with a little more sauce, then stuff warm pita pockets with brisket, tomato salad, and chermoula. Smoky brisket. Sweet heat. Fresh herbs and citrus. Would you try this North African-inspired BBQ pita? #brisket #brisketrecipe #bbqrecipe
#evankate #unitedstates #giveaway
#evankate #unitedstates #giveaway

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