beeflovers hashtag performance

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Never frozen fresh beef. Only Chaoshan style beef hotpot in NYC Two fresh cattle weekly. Chao Niu Hotpot 潮牛火锅 20-07 127th St fl 2, College Point, Queens, NY 11356 #ChaoshanHotpot #NYCFoodie #FreshBeef #NeverFrozen #HotpotLovers #NYCFood #BeefHotpot #FoodieAdventures #AuthenticHotpot #NYCDining #FreshAndDelicious #HotpotNYC #BeefLovers #AsianCuisine #NYCFoodies #UniqueEats #HotpotExperience #FreshTwiceAWeek #cantonese #chinatownnyc #chinatowngrandpa #chinese #Foodie #foodislife #flushingnyc #Queenseats

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Using a top round roast for beef ragu is one of my favorite ways to utilize this cut of meat 🥩 . Here’s how I did it: Ingredients • 3-4 lbs. top round • Worcestershire sauce • SPG rub • Olive oil • 1 medium onion, diced • 2 celery sticks, diced • 2-3 carrots, diced • 2 T garlic paste • 1 C red wine • 1 (28 oz.) can crushed tomatoes • ¼ C tomato paste • 1 tsp beef bouillon • 1 C beef broth • 2 tsp Italian herb seasoning • ½ tsp crushed red pepper + more to taste • 2-3 bay leaves • Salt to taste • 1 parmesan cheese rind + grated parmesan to serve • 1 bunch thyme • ½ box pasta (I used linguine here but typically I’ll use pappardelle) • Basil, to garnish Procedure: 1. Preheat your smoker to 300°F. Meanwhile, slice the top round into four equal chunks. Generously coat the chunks with Worcestershire sauce, then season all sides liberally with SPG rub. Once the smoker is ready, place the seasoned chunks on the grill. Smoke until they reach an internal temperature of 165°F. Remove the chunks from the grill and set them aside. 2. While the top round is smoking, start preparing the sauce. Heat a splash of olive oil in a skillet over medium-high heat. Once the oil is hot, add the onions, celery, and carrots, sautéing until they become tender. Stir in the garlic paste, cooking until aromatic. Pour in the red wine and let it simmer until it reduces. Next, add the crushed tomatoes along with the next 8 ingredients. Season with salt to taste. Add the smoked top round chunks and thyme to the skillet, partially cover it, and place it back on the grill. 3. Allow the mixture to cookuntil the meat reach an internal temperature of about 205°F and are fork-tender. Remove the chunks from the skillet, shred the meat, and return it to the sauce. 4. Meanwhile, prepare the pasta according to the package instructions, cooking until it’s just shy of al dente. Transfer the pasta to the skillet with the ragu, tossing to coat and finish cooking in the sauce. 5. Plate the pasta, top with grated Parmesan cheese and enjoy! #SmokedMeat #BeefLovers #RaguSauce #PastaLovers #BBQCommunity #BoldFlavors #ComfortFood #FlavorPacked #BeefOnTheGrill #GrillMasters

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This dish is easy and quick! Recipe Below How to make a meatball dish with vegetables For the meatballs 1 pound ground beef 1/2 cup parsley 2 cloves of garlic 1 teaspoon paprika 1/2 teaspoon salt 1 tsp cumin 1/2 teaspoon black pepper 1/2 cup bread crumbs 1/4 cup avocado oil For the veggies 6 baby carrots 1 medium size onion 1 red bell pepper 5 cloves of garlic 1 teaspoon paprika 1/2 teaspoon salt 1 teaspoon cumin 1/2 teaspoon black pepper 1/4 cup avocado oil 2 cups water and 1 tablespoon of tomato paste 350 degree oven until half the water is evaporated Serve with any one of your favorite sides. #Foodie #Yummy #Foodstagram #DinnerIdeas #WhatsForDinnerChatGPT #GroundBeefRecipes #BeefLovers #EasyDinners #HomemadeMeals #QuickAndEasyMeals

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🔥 Feast your eyes on our show-stopping Tomahawk steak! This massive, premium cut is grilled to perfection and packed with bold, smoky flavors that capture the heart of Argentine cuisine. Perfect for sharing (or not!), it’s a dining experience you won’t forget. 🥩 📍 Find this star of the show at all Gaucho Grill locations—Buena Park, Downey, Pasadena, and West Covina. 🛎️ Ready for an unforgettable steak night? Reserve your table today at www.gauchogrill.com. #TomahawkSteak #ArgentineCuisine #GauchoGrill #FoodiesOfInstagram #SteakLovers #GrillPerfection #TasteOfArgentina #CaliforniaEats #BeefLovers #SteakNight

beeflovers hashtag performance

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