@senchou383: #MLBB10TH lakas maka hiyaw ni ate Shaira niyo hahahhahaha 🤣😂🤣🤣😂😂😂🤣🤣🤣🤣😂

SHRX • SENCHOU

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Region: PH

Friday 06 November 2026 03:57:30 GMT

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Comments

San San Maw 444 :

Damage hack?

2026-11-06 07:21:07

733

Nagi :

game damage 0% real damage 100%

2026-11-06 06:48:52

5254

reflective mirror :

the boyfriend

2026-11-06 10:50:12

971

Zhao yun :

may this kind of GF never find me

2026-11-06 08:57:48

134

itzAldrich_0918 :

kuya ano build nan

2026-11-06 05:54:39

148

it's gemuel :

creation camp

2026-11-07 02:46:26

3

aemira :

One kill=one kiss❌ One kill=one hit✅

2026-11-07 06:17:57

0

bang :

what's wrong with her?

2026-11-07 05:31:43

1

Jack :

Damage hack Kar lar ha😅😅😅

2026-11-07 00:31:38

0

⦪♨ᎬᏀϴ♨⦫ :

but I can't do the same damage with the same equipment he has TF

2026-11-06 21:34:29

2

Jesus ™ :

Damage Hack

2026-11-07 04:28:01

1

ラムジェイド🔴 :

damage 100% attack speed 0%

2026-11-07 05:55:40

0

July🍀 :

ចរិកញុមពេលលេងអត់ឈ្នះគេ🙂

2026-11-06 14:53:35

30

SHRX • SENCHOU :

grabi maka hiyaw si Ate Shaira hahahhaha 😂😂😂😂

2026-11-06 03:58:14

90

SG $€N$I€ :

HAHAHAHAHA

2026-11-06 11:04:57

37

數|•Shinᥫ᭡ :

ot mean Khmer cmt sos

2026-11-06 07:50:00

173

? :

2026-11-06 06:13:42

5

ซีพลอย ʚɞ :

คนไทยมาร่วมตรงนี้😅

2026-11-06 09:26:55

18

នំពងមាន់រស់ជាតិពងទាកូន ✅ :

:បាវបម្រើទាំអស់ចាំស្ដាប់🫅

2026-11-06 12:13:44

5

Notification! :

2026-11-06 06:43:00

5

🅲🅷🅰🅽🅺🅷🅰🅽🆂🅸🅷🅰__Edit :

Sister be ilke

2026-11-07 01:14:05

1

JOSUS :

2026-11-07 05:21:12

1

guisonGODofficial :

Then they crack.

2026-11-07 07:59:34

1

Ｋ么ｋ么 R o T :

возможно у парня эмблемы вкачаны до максимума,а у девушки нет

2026-11-06 15:38:33

1

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𝙈𝙄𝙎𝙊 𝘽𝙍𝙄𝙎𝙆𝙀𝙏 One of the most Umami packed briskets I’ve ever made though it also wasn’t the prettiest looking. My boy @406_bbq put me onto Miso when I was down in Montana. He made a Miso sauce that was amazing. So now I’m literally addicted to cooking with it. Most binders on meats especially a brisket don’t really shine through after the cook but this one absolutely did. Not sure if it was the just the Miso paste or the combination of my boy @chucksflavortrain Umami rub and letting the paste and rub sit overnight in the fridge. Whatever the case was this was a very delicious brizzy fosheezy! 💰 Don’t mind my trimming skills I have been working on it 🤓 🐕 𝗥𝗼𝘅𝘆 and her 1st cameo as my taste tester. She’s literally next to me on almost every bite shot 😂 _______________________________________ 𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨: • American Wagyu Brisket @R-C Ranch TX Craft Meats • Miso Paste • @Chuck M Pinky Poppin Umami • Salt and Pepper 𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨: • Trim your brisket (still not the best at it) keep fat trimmings to render into tallow • Apply a coat of Miso paste, Umami rub then a light coat of salt & pepper • Smoke at 180F using Hickory wood and @Jealous Devil Max briquets • After 2hrs bump temp to 250F • Once you have a nice bark set, this one was at around 180 internal, wrap in butcher paper and tallow • Back onto the smoker at 275F until probe tender and a temp of 200-203F • Once done I removed and let temp drop to around 160F before placing into my warmer set at 160F until the next day 𝙂𝙧𝙞𝙡𝙡: @Masterbuilt XT gravity fed 𝘼𝙥𝙧𝙤𝙣: @Hedley & Bennett @San Francisco 49ers 𝙆𝙣𝙞𝙛𝙚: @Barrel Falls Blade Works 𝘾𝙪𝙩𝙩𝙞𝙣𝙜 𝘽𝙤𝙖𝙧𝙙: @Grizzly Blocks #brisket #smokedbrisket #misobrisket #brisketrecipe #tftibbq

𝙈𝙄𝙎𝙊 𝘽𝙍𝙄𝙎𝙆𝙀𝙏 One of the most Umami packed briskets I’ve ever made though it also wasn’t the prettiest looking. My boy @406_bbq put me onto Miso when I was down in Montana. He made a Miso sauce that was amazing. So now I’m literally addicted to cooking with it. Most binders on meats especially a brisket don’t really shine through after the cook but this one absolutely did. Not sure if it was the just the Miso paste or the combination of my boy @chucksflavortrain Umami rub and letting the paste and rub sit overnight in the fridge. Whatever the case was this was a very delicious brizzy fosheezy! 💰 Don’t mind my trimming skills I have been working on it 🤓 🐕 𝗥𝗼𝘅𝘆 and her 1st cameo as my taste tester. She’s literally next to me on almost every bite shot 😂 _______________________________________ 𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨: • American Wagyu Brisket @R-C Ranch TX Craft Meats • Miso Paste • @Chuck M Pinky Poppin Umami • Salt and Pepper 𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨: • Trim your brisket (still not the best at it) keep fat trimmings to render into tallow • Apply a coat of Miso paste, Umami rub then a light coat of salt & pepper • Smoke at 180F using Hickory wood and @Jealous Devil Max briquets • After 2hrs bump temp to 250F • Once you have a nice bark set, this one was at around 180 internal, wrap in butcher paper and tallow • Back onto the smoker at 275F until probe tender and a temp of 200-203F • Once done I removed and let temp drop to around 160F before placing into my warmer set at 160F until the next day 𝙂𝙧𝙞𝙡𝙡: @Masterbuilt XT gravity fed 𝘼𝙥𝙧𝙤𝙣: @Hedley & Bennett @San Francisco 49ers 𝙆𝙣𝙞𝙛𝙚: @Barrel Falls Blade Works 𝘾𝙪𝙩𝙩𝙞𝙣𝙜 𝘽𝙤𝙖𝙧𝙙: @Grizzly Blocks #brisket #smokedbrisket #misobrisket #brisketrecipe #tftibbq

@fabioteruel Quando Deus inicia uma nova fase, Ele não muda apenas o cenário, muda a história. Quem crê vive a abundância preparada pelo céu. #palavrafabioteruel #oracao #deus_no_controle #fe

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🐳 @Santos FC

🐳 @Santos FC

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