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Angga Florist Supplier Bunga
Angga Florist Supplier Bunga
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Friday 18 July 2025 12:50:22 GMT
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#viatalatara #fy
#viatalatara #fy
Forget everything you know about chicken salad—this Smoked Chicken Salad Sandwich is packed with bold BBQ flavor, creamy texture, and smoky richness in every bite. Perfect for summer lunches, game day, or backyard hangs. Ingredients - 1 whole chicken, spatchcocked - Duck fat spray - @Richard Fergola Buttery Garlic Rub - Heath Riles BBQ Chicken Rub - ¾ cup Blue Plate or Duke’s mayonnaise - ¼ cup Dijon mustard - ¼ cup red onion, finely diced - ⅓ cup celery, finely diced - 2½–3 hard-boiled eggs, chopped - 2 tbsp green onion, sliced - 3 tbsp sweet relish - Ciabatta rolls, toasted - Heirloom tomato slices - Lettuce leaves Directions 1. Spatchcock the chicken and spray with duck fat. Season liberally with Buttery Garlic Rub and Chicken Rub. 2. Cook on a pellet grill at 300°F for about 1 hour 45 minutes, or until internal temp hits 160°F. Rest for 20–30 minutes. 3. Pull the chicken, chop the skin, and combine with mayo, mustard, onion, celery, eggs, green onion, and relish. Season to taste. 4. Let the chicken salad chill in the fridge for 30 minutes to let flavors meld. 5. Toast ciabatta rolls, add a generous scoop of chicken salad, top with heirloom tomato and lettuce, and serve. Check out the full recipe video, link in bio! #cookingwithfriends #chickensalad #recipes #heathrilesbbq #pitmasterheathriles #heathrilesbbqproducts #fergoliciousbbq
Forget everything you know about chicken salad—this Smoked Chicken Salad Sandwich is packed with bold BBQ flavor, creamy texture, and smoky richness in every bite. Perfect for summer lunches, game day, or backyard hangs. Ingredients - 1 whole chicken, spatchcocked - Duck fat spray - @Richard Fergola Buttery Garlic Rub - Heath Riles BBQ Chicken Rub - ¾ cup Blue Plate or Duke’s mayonnaise - ¼ cup Dijon mustard - ¼ cup red onion, finely diced - ⅓ cup celery, finely diced - 2½–3 hard-boiled eggs, chopped - 2 tbsp green onion, sliced - 3 tbsp sweet relish - Ciabatta rolls, toasted - Heirloom tomato slices - Lettuce leaves Directions 1. Spatchcock the chicken and spray with duck fat. Season liberally with Buttery Garlic Rub and Chicken Rub. 2. Cook on a pellet grill at 300°F for about 1 hour 45 minutes, or until internal temp hits 160°F. Rest for 20–30 minutes. 3. Pull the chicken, chop the skin, and combine with mayo, mustard, onion, celery, eggs, green onion, and relish. Season to taste. 4. Let the chicken salad chill in the fridge for 30 minutes to let flavors meld. 5. Toast ciabatta rolls, add a generous scoop of chicken salad, top with heirloom tomato and lettuce, and serve. Check out the full recipe video, link in bio! #cookingwithfriends #chickensalad #recipes #heathrilesbbq #pitmasterheathriles #heathrilesbbqproducts #fergoliciousbbq


Nấu cơm bao ngon bao dẻo 👍 #noicom #tieuduong #health
Nấu cơm bao ngon bao dẻo 👍 #noicom #tieuduong #health


Part_2 Parallel Universe Talking Tom Friends Season 1 Episode 41
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