@kangtegar_006: Mantan Penjual Cabe dapat untung Ratusan juta dibisnis Kang Tegar #bisnissyariah #fyp #bisnisviral2025 #fyppppppppppppppppppppppp #bisniskangtegar

Kang Tegar
Kang Tegar
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Sunday 28 September 2025 03:57:14 GMT
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mass.man_
Mas Maan :
caranya bang
2025-10-02 03:26:50
1
bintangkelana4567
⚛️bintang kelana⚛️ :
prodak nya apa bos
2025-10-01 13:27:38
0
mmh_yuyun31
mmh_yuyun31 :
masya Allaah, caranya bang
2025-10-03 23:50:16
1
warung3234
warung :
masaalloh
2025-09-30 09:34:07
2
sanisani1573
Sani :
Masya allah
2025-09-28 12:58:38
3
p3rionl
j :
keren
2025-09-28 09:10:56
3
suhendra407
suhendra407 :
mantap
2025-09-30 07:33:17
1
naniksaudagar69
Naniksaudagar69 :
Masyaallah
2025-10-01 02:40:22
0
sitimasriahhdy
sitimasriahhdy :
Masya allah
2025-10-06 22:22:57
1
user9441808135541
user9441808135541 :
oo turun ya? dlu bknya 2.1 jg
2025-09-28 23:33:29
1
dinda.aiza
dinda aiza :
mantap
2025-09-28 16:48:00
1
naning.sutiani7
naning sutiani :
aku mau dari malang jatim
2025-09-29 04:00:28
3
j959788
Juhairi /heri :
emang gampang cari yg mau gabung. ga mudah
2025-10-13 22:45:07
0
adesitisolihat
Ade Siti Solihat :
👍👍
2025-09-28 14:06:17
3
sarudinudin6365
Rady/awal :
🥰🥰🥰
2025-09-28 12:08:22
3
darso.rusdianto
Darso Rusdianto :
🥰
2025-09-28 10:16:56
3
anik_s22
Anik_s" :
😅😅😅
2025-09-28 08:45:18
3
rumicem5
rumicem :
👍👍👍
2025-09-28 08:34:56
3
sunflower1818_
Teh Yati Bogor :
👍👍👍
2025-09-28 04:24:34
3
serly.gulo
Serly Gulo :
💪👍
2025-09-28 14:27:15
2
naning.sutiani7
naning sutiani :
😳😳😳
2025-09-29 03:59:59
1
naning.sutiani7
naning sutiani :
🥰🥰🥰
2025-09-29 03:59:57
1
naning.sutiani7
naning sutiani :
😁😁😁
2025-09-29 03:59:56
1
m.azka8029
M Azka😘 :
♥️♥️👍
2025-09-28 18:42:54
1
nek.edah
Nek edah :
🥰🥰🥰
2025-09-28 17:03:54
1
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I just got an order for five pounds of sliced brisket vac sealed in one 3 pound bag, and two one pound bags.  I don’t normally pre-slice briskets because it’s more work and it dries quickly after slicing. But this customer was bringing it camping and didn’t want to slice it on site.  I value not saying “no” to customers, but my “yes” also included an upcharge.   They lucked out because I had this very nice @PorterRoadButcher brisket in the freezer.   Their briskets require very little trimming - I could have gotten away with no trim, but decided to clean it up a little. I rubbed it with a custom rub, which includes kosher salt, black pepper, garlic, and onion. I put it in the fridge for the night.  The next day I smoked it at 250 until I was happy with the bark. I wrapped it in foil and put it back on the smoker to finish cooking. I pulled it when it was probe tender throughout, right around 203 degrees. I let it cool to 185 degrees, then wrapped it in plastic wrap.   Then in my food warmer for the night. The next day, I let it cool in the fridge before slicing and vac sealing. I put tallow in the bag, so they don’t have to add it when they reheat it. I debated on whether or not I should slice it warm or cool.  I went with slicing after cooling, because my theory is that cooling causes the fat to solidify within the meat and remains intact while slicing.  I also don’t want to vac seal warm meat to minimize bacteria issues.  Yes, this brisket looks a little hard, but that’s just because it is cold. The customer loved it, so I think I’d follow this same process for my next sliced brisket order. You can find a link to the Porter Road brisket and all the gear I use on my gear page.   https://backyahdbbq.com/gear #BBQ #brisket #brisketbbq #barbecue #beefbrisket #smokedmeat #meatlovers #bbqtiktok
I just got an order for five pounds of sliced brisket vac sealed in one 3 pound bag, and two one pound bags. I don’t normally pre-slice briskets because it’s more work and it dries quickly after slicing. But this customer was bringing it camping and didn’t want to slice it on site. I value not saying “no” to customers, but my “yes” also included an upcharge. They lucked out because I had this very nice @PorterRoadButcher brisket in the freezer. Their briskets require very little trimming - I could have gotten away with no trim, but decided to clean it up a little. I rubbed it with a custom rub, which includes kosher salt, black pepper, garlic, and onion. I put it in the fridge for the night. The next day I smoked it at 250 until I was happy with the bark. I wrapped it in foil and put it back on the smoker to finish cooking. I pulled it when it was probe tender throughout, right around 203 degrees. I let it cool to 185 degrees, then wrapped it in plastic wrap. Then in my food warmer for the night. The next day, I let it cool in the fridge before slicing and vac sealing. I put tallow in the bag, so they don’t have to add it when they reheat it. I debated on whether or not I should slice it warm or cool. I went with slicing after cooling, because my theory is that cooling causes the fat to solidify within the meat and remains intact while slicing. I also don’t want to vac seal warm meat to minimize bacteria issues. Yes, this brisket looks a little hard, but that’s just because it is cold. The customer loved it, so I think I’d follow this same process for my next sliced brisket order. You can find a link to the Porter Road brisket and all the gear I use on my gear page. https://backyahdbbq.com/gear #BBQ #brisket #brisketbbq #barbecue #beefbrisket #smokedmeat #meatlovers #bbqtiktok

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