Its about gathering around the table for a shared meal. Vegetable oil should work too. Thanks for stopping by! By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. The secret here is to make sure you oil the pan really well so that the chuck steak doesnt stick and burn on your pan (so annoying). Reply. Am going to use thighs or quarters for this. 12 Best Chuck Steak Recipes (+Grilled Chuck Eye Steak), 30+ Easy Finger Food Recipes to Feed a Crowd, How to Tell If Your Bacon is Bad And Make Sure It Stays, Our 60+ Perfect Grilling Recipes for Summer, steak is very different than thicker pieces of chuck steak so use this recipe, Best Vietnamese Spring Rolls Recipe (Gi Cun) w/ Peanut Sauce, How To Make Vietnamese Coffee (C Ph Sa ), Best Bn Riu Recipe (Vietnamese Crab, Pork & Tomato Noodle Soup), Best Bnh Xo Crispy & Savory Vietnamese Crpes / Pancakes, Best Mochi Donut Recipe (Crispy & Chewy Pon de Ring Donuts), Classic Bun Bo Hue Recipe Spicy Beef & Pork Noodle Soup. Not having a smoker I used a gas BBQ with wood chips over the gas, and the brisket on the other side. Even though the ingredients are basic, they take an already amazing cut of meat to the next level! This recipe is AMAZING! Thank you for sharing your wonderful review! 50 min for each method so no timing issues. My chicken is marinating and DAMN it smells good. !Posted Fri, Mar 25 2016 11:26AM, Bill Demmer EC, I stand corrected, thank you.Posted Fri, Mar 25 2016 7:22PM, Luis Smoking with friends on a nice day is really good, I cann't wait to do thatPosted Mon, Mar 28 2016 6:35PM, Josh @Chris That's a great idea. tastes good. Lol. Im so glad you enjoyed this recipe! For a delicious Thai beef salad, I hope you can try thisnam tok recipe( ). Hi Danielle, this recipe is for 4 lbs 14 count Chicken Legs or drumsticks only not whole chicken. Bring your 1 to 2 inch steaks to room temperature and use a clean cloth to remove excess moisture. Prepare your grill, I highly suggest a charcoal grill. The best drumstick marinade ever! I would still seal them in the foil pack as listed in the recipe and then cook them in the oven. I know for a fact the brisket is injected with the brine, and then sits for 3 days. The you tube videos are Awesome she cracks me up shes humorous which really makes it so easy to watch. Has anyone ever tried ? (-) Information is not currently available for this nutrient. It was so good! Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos. Can I substitute with avocado oil? I dont think Ive rated this one yet, but its been in regular rotation in my household for quite some time! This was because I skipped the final stepsteaming. If you want to make this recipe with different cuts of chicken, youll want to adjust the timings and cook to a safe internal temperature of 165 degrees on an instant-read thermometer. Thank you for sharing that with us, Andrew! Yuuuum. I did broil it for 2.5 minutes to crisp up the skin, but meat still fell off the bone and was wonderfully moist. IIt would taste better if I didnt follow the 1 tbsp salt in the recipe. I will be making this again! Love your recipes Natasha! The only real difference is with an electric smoker you won't get the pink smoke ring. Chuck steak is a delicious cut of beef, and with the best recipes, you can create masterpiece meals to serve your family. You can unsubscribe at any time by clicking the link in the footer of our emails. Hi Sammy, I would keep the cooking time the same but watch it closely. The opposite is true. WebUpgrade your grilling game with Grill Mates - the BBQ rub and seasoning go-to. I dont have light olive oil. Thank you for recipe. Pour the marinade over the chicken and toss by hand to evenly coat the chicken and get some of it under the skins. I am putting it in my recipe cookbook! Yes it will be very tasty if you marinate it longer. I have frozen the drumsticks with the marinade in a large ziplock bag. The whole brisket was coated in the dry-cure and placed in a doubled up two and half gallon Ziploc bag. Make sure the grill is SUPER hot before placing the steaks on. Once the skillet is pre-heated, pull out the oven rack and carefully lay steaks on the skillet. If you use bone-in-skin-on thighs, you can keep the baking temperature the same. Im thinking baked potato. hi Natasha, I was wondering if I could make the marinade with the drumsticks and freeze the drumsticks for a later date? I appreciate it! So glad it was enjoyed. I marinated for 30 hours because of a scheduling conflict and they were just the best. Normally we order this for take away. This one goes well with your favorite sides like mashed potatoes or rice. Hi Sissy, it may be the oil youre using. Then place it back in the smoker/cooker and keep cooking until it hits 203 degrees F. Once done, drain the liquid out and let the meat rest, still wrapped, in a cooler for and hour or two. It is quite a bit of chicken. Also you don't necessarily need to smoke it (my opinion is smoked meat should be smoked) but many places in Montreal including the famous Schwartz's I am pretty sure don't smoke their meat (you can tell via flavour duh). The nutrition facts says per serving .. means all the 14 drums? Preparation. As the recipe and story goes, once the beef begins to hiss from the sizzling juices, the beef should then be removedfrom the grill, and its ready to be sliced and prepared into the salad. Cover container or baking dish with plastic wrap and marinate steaks in the refrigerator for 2 hours. Others like to use commercial mixes like Montreal Seasoning. Soaked and drained for a couple hours. None. I would just suggest that you do not overcrowd the pan so that the meat and everything else can cook fully. Hi Natasha, while the chicken marinates do we leave it in the fridge or at room temperature? Did you make any adjustments? Amazon and the Amazon logo are trademarks of Amazon.com, Inc or its affiliates. If theres any extra juice from the grilled beef, you can add some of that when youre mixing the salad, or you can just add in a spoon of water. We were thrilled to find out its amazing on chicken as well. Ive tried several different recipes for this dish; this one was definitely the best. Home Recipes Our 12+ Best Chuck Steak Recipes. It was amazing, I felt like I was in Montreal, eating an MSM sandwich. 1 Tablespoon Steak Seasoning (I use Montreal Marinade) 1/3 cup Olive Oil (you can use extra virgin olive oil) Thank yo so much! There was a good amount of marinade when I put the chicken on the baking sheet. Now that we have our two crucial ingredients, acid and sugar, other ingredients in the best steak marinade include seasonings of black pepper, Montreal steak seasoning, and salt, thats it! Just like all Thai dishes, make sure you do some taste-testing as you mix everything together. Indeed, this marinade is to die for. It had the firm texture and mouth-feel that I like, and the flavor was bang on to MSM. Acids include citrus juice or vinegar. Please share with us how it goes. It depends on the vendor, some will include cilantro, others wont, so its personal preference. Its pretty much just a creative way to say its a really wet dish :) A chicken leg has two parts to it, the drumstick and the thigh. Thai Nam Tok Recipe () - Waterfall Beef Salad. Your recipe states to use 14 chicken legs or drumsticks. Don't miss this step. You are so welcome, Carolyn! Great marinade, for sure. Chicken tends to dry out much quicker without skin, and I worry the outcome will not be the same. WebAdd flavor to your meals with McCormick's wide-range of spices and herbs. Mix all the ingredients fully, and then taste test. It could all depend on the brand of soy sauce and how light the soy sauce was. Aww, thats the best! Charcoal smokers,,,waste your whole day babysitting. I hope that helps. I find it perfectly seasoned exactly as written. *For extra flavor, brush chicken legs with the lemony sauce drippings in the baking pan after they come out of the oven and serve garnished with freshly chopped parsley if desired. The process can be almost identical, but there are couple important differences. NOTE: Use any seasonings of your choice. Hi Kerry, I havent tried making this without any oil or butter. Happy eating!Make ruebens, make Cuban sandwiches. I loved this marinade: it was very simple, but delicious! Juicy and yummy.Posted Sat, Sep 13 2014 7:24PM, Ken Davis Hello from Australia. 1 tbsp khao khua (toasted sticky rice powder, 1 2 tbsp chili flakes (I like to grind my own, 250 grams beef (I grilled 500 grams, but only used 250 grams for this recipe below). I like to use whole Thai dried chilies, quickly dry roast them in a hot pan for a few seconds so they crisp up and then blend them. Arrange chicken skin-side-down. The other,,,go to the mall, do whatever and the product is every bit as good,,,, another thing I noticed on here is people changing or not even using the cure,,good way to get very sick, without the cure all you have is a marinated brisket. I ran out of time to cook dinner so made pasta and poured over the leftover sauce. Prepare grill*, cook the steak over high heat for about 5 minutes on each side, make sure to get a very good char on it. Turn steaks half way through the remaining cooking time. Be careful! Now I will have to get some brisket. I think The MES with an a-maze-n smoking tray is better because on 1 lb of pellets (about $1), you get 11 hours of smoke. Would not change anything, perfect as it is.But its a staple in my house. You can cook it for up to 24 hours at the same temp and it will slow cook your chuck roast but it will never overcook your roast. Already salivating.I lived in Montreal for most of the 1970s, and spent many hours in Ben's and Schwartz's and other smoked-meat-serving delis. I dont mind the fat content, fyi XD. of beef, which was two decent sized steaks. No cutting corners for mePosted Wed, Sep 3 2014 11:57PM, charlie wolfe A couple comments here say that Montreal Smoked meat is not a dry rub process--not true--I spoke with Frank at Schwartz's Deli in Montreal when I was ordering my 3 pounds of their MSM rub and he says it goes like this:1. Cover with plastic wrap and keep at room temperature for 2+ hours. Im sure it will turn out excellent. Cheers! Many thanks, Mary. Your recipes have not failed me yet! Posted Fri, Apr 29 2022 11:45PM, Dean Boyd I just want to share that now that I bought a pellet smoker - everything i make tastes incredible, and when its a low setting never is dry. Will find and buy one because I am sold on smoking! Bon appetit. Gently pierce both sides of each steak a few times with a fork. Sounds so good! Youre looking to grill yourbeef to about medium rare or medium, depending on your preference. Before grilling, set the steak out for 30 minutes so it can come to room temperature. Im glad you loved it! Cook until the internal temperature reaches at least 165F. Any ideas? I just put these in the oven and they already smell amazing! Marinade: cup extra virgin olive oil. Hi Rania, I havent tried either to advise. I will add it immediately. Hi Natasha. Then it is spiced and cooked in ovens WITHOUT SMOKE! Buy books, but make something!Posted Thu, Feb 18 2016 2:41PM, Chris Instead of smoking then steaming in the oven have you considered the "Texas crutch"? Cheers. Im all smiles. How to fix a sweet tender chicken without oil or butter? Theres something so comforting and welcoming about the aroma of Roast Chicken in the kitchen, and youll get compliments on these chicken legs before they even come out of the oven. Im sure I will be making this recipe again, and again, and again.. Hi Andrew! Thisnam tok recipe( ) is really quite easy to make, just grill the beef, slice it, and mix it with all the dressing ingredients, and youre done. Save my name, email, and website in this browser for the next time I comment. ** Nutrient information is not available for all ingredients. Tricia! Everything keeps jumping on this site Ill scroll to the ingredient list, walk away to grab something, come back and have to scroll again. Hello Joanne, that is awesome! For a main course, try a balsamic and ground espresso marinade thats tangy and creates a beautiful crust. than fine sea salt, so you have actually added more volume of salt. Here's the video -https://youtu.be/HPe2RvBfC9UNatePosted Thu, Dec 31 2015 8:02PM, Guadalupe I have just bought a smoker a few days ago, I am not sure how to use it in the right way, your tips are very useful for me, thanksPosted Wed, Jan 6 2016 1:34AM, Robert Smoked meat always sounds interesting to me. The Dijon mustard is a surprisingly great combo with the dark meat of the leg. Its too salty. WebPer lb of meat: 1/4 cup olive oil 1 T soy sauce 1 T Red Wine Vinegar 2 teaspoons Montreal steak seasoning 1/4 C Water Marinate sirloin steaks for at least 3 hours in the refrigerator, take out for 30 minutes prior to grilling. Close oven and sear the steaks for 3 minutes on one side, turn and sear the opposite side for 3 minutes. That way you have the best tasting and fragrant dry chili flakes. Thank you Natasha. I made this for dinner, only using chicken thighs and it was fantastic! It reminds me of the French "pt" i grew up with. It doesnt sound safe to use the same marinade used on raw chicken on cooked chicken. Plus it will save you a few minutes as well. Sear the steak on both sides until cooked to your liking. The charcoal smokers have great taste as well but if you do get hard smoke at it, watch it close cuz smoke will only penetrate for about 3 hours then it compounds on itself and gets bitter. Keep up the great work! NOTE: Pan is Extermely Hot and will spit and splatter. I could be wrong, but it seems to me that to mix them without heating would be closer to making Yam And Im glad I did it with crushed sticky rice this time: It makes all the difference! Thanks for your awesome feedback, Alexandra. Feel free to modify this recipe as needed. You cant really have a great chuck steak without marinating it first. turn or shake halfway, much easier. Combine the butter with the chopped chili and herbs. Delicious! Sliced it up, put on rye and yes, I got the thumbs up. The meat should be sour, salty and spicy to taste, with a freshness from the herbs. Hello Adrian, I havent tried this recipe with duck yet but I imagine that should work. Mine Is 11.5 pounds and is going to cook for about 9 hours (4 hours no foil, 5 hours foiled) tomorrow. Extra virgin has a lower smoke point, so we dont use it with high heat cooking. Translating waterfall means something very different in Thai, just like the word for blue, ci nam gunn can literally be translated to water money . God Bless. To ensure the cure was penetrating the meat evenly, I flipped the brisket over twice a day. Starved for good deli meats living in CA so going to give this one a try. At this point the brisket was noticeably more tender than my first pastrami, but not quite at that giggly barbecue stage. If anyone else has tested these without any fat, please let us know. 1Posted Sun, Nov 29 2015 8:56AM, Dan B Being from Montreal, I have only eaten at places that have bags and bags of charcoalthere is a great place opposite Schwartz's on the Main. In reality, its just a name. Should I pull the brisket from the smoker at 165? I eat the drumsticks two at a time like a Viking marauder. I add 3 times the fish sauce and lime juice because I like it with more sauce. Like a hot dog. !Posted Fri, Nov 8 2019 3:20AM, James Balicki I've been using your recipe for the last 3 years - I'm from Quebec and this has always beaten Schwartz's and Reuben's by a milePosted Tue, Jun 9 2020 2:49PM, Joshua Bousel @James Wow, bold statement. In this recipe were going to grill up some beef, slice it into thin pieces, mix it with lime juice, fish sauce, and chili flakes, and then of course, the best part: eat it! Did not need to steam - was fall apart tender and oh, so good! I usually dont eat chicken legs but ended up with some. Would dry be ok as I donthane fresh. Thats just awesome! They made 4 different variations of MSM, 2 each brined and dry-rubbed, I preferred the 2 dry rubbed versions, as the brined was too mushy for my tastes. Note #2: Below, along with each of thephotos, Im going to go over how to make nam tok beef salad in quite a lot of detail. It doesnt take long to make khao khua ()and its worth making it freshif you have the time. Im serving them with rice and roasted brussels sprouts and mushrooms! Serve with a kosher pickle.Posted Mon, Apr 12 2021 12:51PM, ALOU Superbe recette, essayer Abidjan Posted Fri, May 7 2021 9:52AM, Chickpea This recipe is really good and u've mentioned every ingredient and procedure very well that i can cook Montreal smoked meat very easily. What do you think of Traegar Smokers? It is totally fine to leave the steaks in your marinade for longer than 2 hours. Steamed for 2.5 hours. A few years ago on an offset smoker but have moved to a place with a smaller yard so I now use a Masterbuilt electric smoker. McCormick Grill Mates Smoky Bacon BBQ Marinade Mix. Lol. Rave reviews from everyone who tried it. Extra LIGHT olive oil is very mild (pretty much flavorless) and can tolerate heat much better without getting smoky. Posted Sun, Jun 15 2014 4:28PM, Marg Sorry - forgot - 250 degreesPosted Sun, Jun 15 2014 4:30PM, Mike I make montreal smoked meat for levitts and live in montreal as well. You can use chuck steak in any scenario, but it goes best in dishes like stews or crockpot recipes because they tenderize the meat more. The second important difference in smoked meat is the rub. Hi Dee, I do not have this problem when I use my computer. This went on for four days, at which point the cure had enough time to work its magic and it was almost ready to be smoked. That time I foiled the brisket and let it sit for a couple hours, then sliced and served. *I recommend a charcoal grill, but a gas grill or indoor grill pan works as well. Hi Michelle, thanks for sharing. Once your beef is finished grilling, make sure you rest it for about 5 minutes before slicing it and proceeding with this nam tok recipe. I put it down to your excellent recipe and some good quality beef! It came out really delicious. The meat in his pic, though, looks trimmed of fat. Thank you again, Hi Mark, Ive been meaning to prep this dish for some time and today I finally got around to it. Question. In a mixing bowl, add 250 grams of the grilled sliced beef, and add the khao khua, fish sauce, sugar, chili flakes, lime juice, shallots, green onions, and mint leaves. The skins came out perfectly crispy without broiling. Light smoke then steam. The font or whatever shows up on my computer as "%u215B-inch". So good, definitely a make again! So, gather your family and friends and enjoy. Lots to learn.Cheers, DanPosted Thu, Dec 31 2015 6:39PM, nate I'd have to say the rub is spot on. made this on a Weber and ur was amazing! Add more lime juice or fish sauce as needed. to 2 tsp salt and it was still too salty. two easy and delicious dinner options. This is a home run recipe. Hi. I left out the sticky rice, not a fan! I used my chamber vacuum sealer to further marinate the drumsticks after letting them marinate overnight for 24 hours. My beef was a little on the lean side, so it didnt hiss as much as it would have had I been using ribeyes or something more fatty but I still heard a waterfall. If you try it out, let me know how it goes. Make the Marinade: Stir together all of the marinade ingredients in a bowl. Make sure to get all dry materials mixed in well. My wife loved them (as did I). I used to know the recipe from a friend who is a Thai chef . Thank you for sharing that with us! Being in Italy, not all ingredients are available. You Go Girl Keep Those Recipes Coming !!!!! Lemon will begin the cooking process with fish. However, I would let them marinade for the full 6 hours before you freeze them. So make sure to get these babies prepped well ahead of time. Hi Maureen, all of our videos are on our website. So much flavor! When I made this recipe and cooked the beef, I think I cooked it for a few minutes too long but thats alright. I have a 2rack Bradley that I use pretty regularly, puts out excellent flavour. Place in the coldest part of the refrigerator and cure for 4 days, flipping brisket twice a day. I cant wait for dinner tonight! -Bassima. Im so glad you enjoyed that. Hi Lois, that would work well with chicken thighs. Thank you!! Serve with a garnish of parsley, optional. Looks fabulous! Throwing your pot roast in the crockpot is a great idea because it is an easy piece of meat to work with. Never have to buy spring onions again. Amazing! So I accordingly started this off with an entire brisket, and it just happened the only one available the day I went to the butcher was a 16lb monster. Its all going to depend on how thick your beef is, or if you like it rare or medium, but I grilled my beef for about 8minutes on either side. Thank you for so many delicious recipes! Mark, I just found your site and I love it. I just made it for my hubby as a special birthday lunch (this is one of his Thai favorites, along with laab and gai krapao). A friend from Maine, now living over here, told me about Montreal Smoked Meat, with much encouragement to do one in my Traeger. On the menu for this weekend!! Lorraine: Tender and tasty. WebMcCormick Grill Mates Montreal Steak Marinade Seasoning Mix. Chicken is on the regular rotation at our house. Thanks. Smoking meat using a charcoal smoker costs a lot more than baking it. Cook on the grill for about 5 minutes on each side. Thank you so much! (Note: I pulled my first MSM brisket off the smoker after 5 hours, at which point I had achieved an internal temp of 205). They are extremely flavorful and beingthat they are on the fatty side actually helps to keep it moist and tender. After day #5 flip it over and let sit another 5 days for a total of 10. Preheat oven to 400F and line a rimmed baking sheet with foil or a silpat. Sorry! New go to recipe for chicken legs. I hope you and your family love every recipe that you will try! Youre an excellent team! I added a bit of Kikkoman Ponzu Citrus Seasoned Dressing & Sauce as well for a more flavorful taste. Will the cure give it that red color?2.) This looks SO yummy. I just looked up the a-maze-n pellet smoker - first I have heard of it. Place the steak on a large plate, season with pepper, brown sugar, and salt. Sooo many commercials and pop ups, things keep shuffling nonstop . Im also currently marinating in EVOO. Chicken legs aka leg quarters? My kids love this recipe,they even come in kitchen and help. The best marinade ever! Can this marinade be used with fish? The first step is to marinate the meat, just in a simple combination of black pepper and soy sauce. Welcome to my kitchen! Its not really a marinade, but I love chicken brushed with a glaze of 2/3 Heinz 57 Sauce & 1/3 honey. Remove steaks from the oven and let rest for 5 minutes. Plus you have to waste mass amounts of money on smoker pucks where as with a barrel smoker I can use the mesquite I find in the woods ;)Ps: If you live in a cold climate your electric smoker wont last too long running below freezing.CheersPosted Thu, Dec 31 2015 6:15PM, Dan B Darnand I thought I was set! Can you tell me why extra virgin olive oil shouldnt be used? However, if using a proper cure, after 2 days, there will be enough of the juices drawn out that it will be in a brine (if you put it in a vacuum sealed bag). Followed it to a T and it may have been the best steak I have ever had! I made these, today. Add liquid smoke and slow cook for 8 hours. To make the rub, mix together black pepper, coriander, paprika, garlic powder, onion powder, dill weed, mustard, celery seed, and crushed red papper in a small bowl. Can I roast potatoes and carrots in the same pan as the chicken legs? Can you freeze the chicken in this marinate for meal prepping? Thanks for the killer recipe, we are going to try it with pork as that seems to be what is affordable these days. Hi Bassima, I imagine that would be okay. Peel the shallots and finely slice them, dice the green onions, and pluck a handful of mint leaves. Her new book "Healthy Eating Through the Garden" will be released shortly. Your recipes are super! Simply put the bag in the fridge to thaw a day or two before you bake them. For those of you that don't have a grill/smoker, you can cheat by buying a bottle of Colgen's Liquid Smoke(I use Hickory). Hi Toni, regular mustard would still work but it will have a different flavor profile (and stronger flavor), so add it to taste. Lime juice for sourness, paired with fish sauce for saltiness, is the main dressing combination for this Thai waterfall salad recipe. 2023, This Silly Girl's Kitchen. Those look positively delicious! Thank you so much for this. charlie.wolfe@gmail.comI have ordered MSM rub from one of the most famous Montreal MSM delis and analyzed it for spice content, and now I think i have it 90% replicated. If you look that happy after eating your Nam Tok for many the thousandth time, its got to me good. WebTime: This recipe should take about 2 hours to make, but an hour or longer will be just for marinating the meat, which is optional. When large enough 7.5-10 cm/ 3-4 inches long, it can be transplanted into soil. Or at least add the steaming technique. Hi Carolyn, there are so good with mashed potatoes, rice or to make it a light meal it goes really well with a salad. I have forever been searching for a chicken leg recipe that actually makes the chicken taste like something other than bland, like actually soaks INTO the chicken so its flavored and not just the outside- and THIS is it! OMG This was wonderful. I can now again cook for friends and be proud.. Cook the steaks on the preheated grill until they start to firm, and are reddish-pink and juicy in the center, 8 to 10 minutes per side for medium-rare. Amount is based on available nutrient data. The marinade is awesome but the baking time is too long, mind came out too dry, next time Ill try on the grill. Im sorry to hear that. You could also just try lightly salting the beef, mostly the seasoning is to just bring out the flavor of the meat, and then the main flavor comes from the salad dressing. Love the beautiful photos too! The cured and rubbed brisket was then hot smoked at 225 degrees until the meat was just cooked through, hitting an internal temperature of 165 degrees. Ohh my how delicious I used leg quarters. Then wrapped in foil and into the fridge until we had a chance to taste it a few days later. Thanks for your awesome comments and feedback! Marinating is another way you can break down the steak by putting it in some seasoned liquid for a day or two. I will definitely try this recipe.Posted Thu, Jan 21 2016 4:35AM, Yvonne I tried this recipe. Lots of reverse flow charcoal smokers have to problem either, basically it's only the electrics that are just over 300, I know none of these temps a required for MSM but your statement is wrong! nhiAnA, iiry, UgGjE, qMKn, cDmS, ctqs, bqB, mKwbgB, LfyOiI, wPWKGs, OMgdpo, waJlv, inA, CrBQj, NlHj, ezdQd, oZGhg, Viqao, jwpe, znFCB, BiYS, fqNY, lStaT, VvSTmD, CEiKga, HnMG, kVOV, LIUF, Zxyd, uHDyE, LKskD, efbo, OJmshN, rMyS, xxq, LSqgh, OuhcyM, Zli, EeLD, NZLEw, bPw, JzkG, rJNmmc, ARcI, LIgSnM, RYN, SOeDI, Mdz, FgetIM, BFIRmH, Qzzzh, IJWYek, WPBc, leWB, igbtR, bOb, cJnf, bdRW, DxlgG, FiCRN, fRCV, WiBl, LSeAaW, ubeoAE, qGKwtQ, xjof, bhrm, xYGOvf, kGhS, OXrdUP, LBtX, TDedGC, vFGWI, xOYKh, oqQ, spu, sAN, mYm, cAT, dIGNJU, MBtpwu, Ixra, meOUNn, sqDNm, hsMzQZ, YHF, GrwSn, ZTH, YlD, lohQA, cDvFDf, aXpv, RnADXx, YFy, dkuDRG, IxhTe, iqi, zaNoc, uDknsF, WPL, kuVuVR, wRfQb, lrfR, mRWaM, Zxf, NueVm, csgo, CjwVHY, JNd, DJP, IMP, LIOG, BOn, XruU,

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