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@aaccidents: Always happens 😅 | #fyp #viral #xyzbca #ishowspeed #meme

crazyy
crazyy
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Region: US
Monday 24 November 2025 02:52:15 GMT
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Comments

57tearsofthestar
Lucas⏰ :
no
2025-11-25 05:30:35
9540
daniel_dimension
Dimension1 :
and then they say good boy🥀
2025-11-24 04:31:16
3964
q20maj
Q20.maj :
Speed has a clip for everything I swear💔
2025-11-25 19:06:49
1141
xf0hvrylee
.ᐟ ⋆ 𝘳𝘺𝘭𝘦𝘦 ‘⟡ :
why is it echoing
2025-11-25 02:56:14
1361
themoon83748473
themoon :
2025-11-26 19:28:21
275
jehansearvance
. :
OK OK OK!!! IM SORRY DAMN OK IM SORRY I LOST ISURRENDER
2025-11-26 01:35:14
361
jajaduck1
utut😈 :
especially when your in bird game 3💔
2025-11-25 12:25:20
291
peniparkedcar
Ram :
Watermark on a sped up speed clip 😭✌️
2025-11-26 13:07:00
74
diego1301
Diego :
OK
2025-11-25 00:40:24
301
theoffical_jaybands
lowwhavinn_ :
“ okay im sorry i surrender “
2025-11-25 04:32:50
73
anasmeadow
buttholelicker69🔥💯 :
"no"
2025-11-25 04:51:15
97
carlitos123ig
What have I started 😭✌™ :
What have I started 😭✌™
2025-11-26 00:30:02
6
kacen.ramsey
Kacen Ramsey :
Bro IShowSpeed
2025-11-26 12:32:42
4
g33k3d_d1h_ch33se
g33k3d_d1h_ch33se :
“I’m sorry”
2025-11-26 09:00:52
42
alexbezz1234
☦︎ :
2025-11-27 01:07:33
1
mistik_aglatan3101
956553863312334848 :
real.
2025-11-26 23:25:59
0
15elijahrb2
Elijah :
2025-11-25 22:40:27
59
m0ga.t4mer
m0g4.14tif :
2025-11-27 06:40:37
0
.bellywelly8
.belly. :
2025-11-26 14:28:59
3
broken_lovetears
noway itft kisser :
2025-11-26 20:04:35
0
soggy75689
soggy75689 :
ts frying me bro what could POSSIBLY be the context 😭🙏
2025-11-26 10:53:06
2
m11aa50
m11aa :
pls gimme the original clip
2025-11-26 19:07:27
1
number_761
zaxk :
Definitely not me
2025-11-26 04:30:24
1
whodafuckdidyoheir
Met her on the way to Chicago :
Where did Ben come from 💔
2025-11-26 03:22:36
4
deadsoulforever_
❦ :
“Ok im so sorry “
2025-11-26 02:28:16
35
To see more videos from user @aaccidents, please go to the Tikwm homepage.

Other Videos

📖 Steak School EPISODE 5: Tomahawk 🪓 (CAPSTONE COURSE) Cut: Tomahawk — a ribeye that hit the gym and kept the bone. Highlight: Same marbling and flavor as ribeye, but with max presentation + drama. 1️⃣ Prep • Treat it like the rest of Steak School: binder + heavy salt. • Leave uncovered in the fridge overnight to dry brine and build that crust with @am. SALT • This steak is ~3 inches thick, so we want to reverse sear: think low-and-slow + hard sear. 2️⃣ Reverse Sear Setup • Smoker or oven: set to 225°F. @YoderSmokers • Place tomahawk on the grates and insert a meat probe to track internal temp. • Using a pellet smoker? Put the bone toward the back where the heat is stronger. • No smoker? Same exact method in your oven at 225°F. 3️⃣ Slow Cook • Cook until internal temp reaches about 110°F. • For this 3” tomahawk, it took about 1 hour 20 minutes (timing will vary, focus on temp not time) 4️⃣ Sear Station • Crank your sear zone / live fire / grill / cast iron / charcoal grill to as hot as it gets • Lay the tomahawk down and sear a couple minutes per side or until desired crust is achieved • A little char on the edges? That’s flavor, not failure. 5️⃣ Slice & Finish • Pull from heat and let it rest for 10 min • Cut the bone off (chef’s privilege… best bite on the whole steak). • Separate the eye and the cap, then slice. • Finish with Honey Hive (honey-infused finishing salt from @MSH NATION) + cracked black pepper. 🐶🐶🐶 Marley, Tucker, and Woody all showed up for quality control and gave it their stamp of approval. 👧 Norah came running when she heard “tomahawk = fancy ribeye” and declared this “the best one yet.” With this capstone tomahawk class, you’ve officially graduated from Steak School: Freshman Year – “The Steakhouse Cuts.” 👨‍🍳 If you want a Prime Rib Extra Credit class, comment “EXTRA CREDIT” below and be sure to like, share and FOLLOW because the rumor going round is Sophomore year of Steak School is coming…and it’s subject matter focuses on “THE UNDERRATED CUTS” @Heritage Craft Butchers #steak #steakschool
📖 Steak School EPISODE 5: Tomahawk 🪓 (CAPSTONE COURSE) Cut: Tomahawk — a ribeye that hit the gym and kept the bone. Highlight: Same marbling and flavor as ribeye, but with max presentation + drama. 1️⃣ Prep • Treat it like the rest of Steak School: binder + heavy salt. • Leave uncovered in the fridge overnight to dry brine and build that crust with @am. SALT • This steak is ~3 inches thick, so we want to reverse sear: think low-and-slow + hard sear. 2️⃣ Reverse Sear Setup • Smoker or oven: set to 225°F. @YoderSmokers • Place tomahawk on the grates and insert a meat probe to track internal temp. • Using a pellet smoker? Put the bone toward the back where the heat is stronger. • No smoker? Same exact method in your oven at 225°F. 3️⃣ Slow Cook • Cook until internal temp reaches about 110°F. • For this 3” tomahawk, it took about 1 hour 20 minutes (timing will vary, focus on temp not time) 4️⃣ Sear Station • Crank your sear zone / live fire / grill / cast iron / charcoal grill to as hot as it gets • Lay the tomahawk down and sear a couple minutes per side or until desired crust is achieved • A little char on the edges? That’s flavor, not failure. 5️⃣ Slice & Finish • Pull from heat and let it rest for 10 min • Cut the bone off (chef’s privilege… best bite on the whole steak). • Separate the eye and the cap, then slice. • Finish with Honey Hive (honey-infused finishing salt from @MSH NATION) + cracked black pepper. 🐶🐶🐶 Marley, Tucker, and Woody all showed up for quality control and gave it their stamp of approval. 👧 Norah came running when she heard “tomahawk = fancy ribeye” and declared this “the best one yet.” With this capstone tomahawk class, you’ve officially graduated from Steak School: Freshman Year – “The Steakhouse Cuts.” 👨‍🍳 If you want a Prime Rib Extra Credit class, comment “EXTRA CREDIT” below and be sure to like, share and FOLLOW because the rumor going round is Sophomore year of Steak School is coming…and it’s subject matter focuses on “THE UNDERRATED CUTS” @Heritage Craft Butchers #steak #steakschool
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