I do both.
For braise, I use beef stock fortified with soy sauce, tomato sauce or beer after first searing.
For oven baking, I just use dry rub or teriyaki sauce, and after 6 hours of baking covered at low temp, I remove the foil and broil until there’s carmelisation
1 Like
Throwing this in for the beef ribs!
2 Likes
Thanks dude! I’ll check and see what I did wrong, haha
1 Like
A1
Slight Decline DB Bench
62x22,10,6
Seated BB OHP
125x7,2,1
Tri pushdown
40x22,10,5.5
Lat pulldown
140x12,5,3.5
Wide Grip Cable Low Row
110x24,11,7
Heading to my first doctors appt in about 8 years tomorrow after an 11 month wait for a new-patient appointment. Can’t wait for them to ask where the 40 lbs came from in that period of time.
In all seriousness, though, I am looking forward to expressing some concerns I’ve been having about my joints, knees and just overall fatigue.
7 Likes
B1
Standing EZ bar cable curls
60x13,6,4
DB hammer curl
35x22,10,6
Calf Raises
DB RDLs
57’sx37
Goblet Squats
70x42
4 Likes