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Braved it! Tried it! Delicious. Lots of energy after.
🙏🏼🙏🏼🙏🏼
very underrated channel
Thank you so much!
Great~fantastic recipe!!💛 awesome presentation & excellent preparation👍 looks yummy🧡well prepared.🧡stay connected🧡Thanks for sharing🧡
Thank you 🙏🏼
Looking so delicious like this one amazing skills
Thank you sir!
Amazing and awesome 👏 as usual!! I so diggin’ the raw meat 🥩!!
Thanks brother
WOW!!!
Wow! New sub here! I recently made Steak Kabobs on my page too and *your dish looks amazing!* Hope to stay connected! 😀
Thank you!
You've somehow got me to admit multiple times in this video that.. yes, I am meat gazing.
Haha awesome!
Is that flatiron?
I believe it was or flank.
Fucking nasty. Make it at work. We use the cap from ribeye. No egg. Capers, shallots, oil, parsley, worchestershire and Tabasco. It's the Bouche on the tasting menu.
Braved it! Tried it! Delicious. Lots of energy after.
🙏🏼🙏🏼🙏🏼
very underrated channel
Thank you so much!
Great~fantastic recipe!!💛 awesome presentation & excellent preparation👍 looks yummy🧡well prepared.🧡stay connected🧡Thanks for sharing🧡
Thank you 🙏🏼
Looking so delicious like this one amazing skills
Thank you sir!
Amazing and awesome 👏 as usual!! I so diggin’ the raw meat 🥩!!
Thanks brother
WOW!!!
Wow! New sub here! I recently made Steak Kabobs on my page too and *your dish looks amazing!* Hope to stay connected! 😀
Thank you!
You've somehow got me to admit multiple times in this video that.. yes, I am meat gazing.
Haha awesome!
Is that flatiron?
I believe it was or flank.
Fucking nasty. Make it at work. We use the cap from ribeye. No egg. Capers, shallots, oil, parsley, worchestershire and Tabasco. It's the Bouche on the tasting menu.