That’s what makes this a challenge! Haha. Pick one
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I think I will go with Purposeful Primitive just to give Mr. Gallagher a shout out. That book was just a good read for me.
But there are so many good ones you could grab anything and follow them to get huge.
I may have to rethink my life here cuz reading, bb’s, and ribeyes seems like such a good plan I am surprised it never dawned on me before. I mean it’s naturally been my default anyways but what if someone really leaned into this philosophy…jacked and big brain!
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I’d choose a good sized log for lifting & whatnot. Versatile, heavy, and awkward.
Food- thats a tough one. Probably steak.
Books- Ian King Get Buffed. He covers a lot of ground on the essentials.
Place to lift- I really like my side porch. Concrete floor, covered by a roof, and open air. Its a good space.
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I actually made one…
Pretty similar to this one. Only difference is i took it to work and welded it at the elbows.
No risk of the handle becoming lose.
Works good for swings.
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Wait until you try goose eggs.
I almost said this but since it said bar I went that direction. Here is my current log and rock.
This is how I feel most of the time
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lol I’ve been on this site longer. The plan is to retire at 50.
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I do not consider the pullover to be a versatile piece of equipment, however, i have seen some try to turn it into an ab crunch
I chose the pullover as it is my favorite piece of equipment and during my set I feel like every muscle in the upper torso is being worked along with freight train breathing
maybe thats why it was considered the upper body squat back in the day
If i can’t choose pizza…then i will go with chicken wings (the flats)
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@Brant_Drake I’m fairly certain I would need to drive to Neptune and back to justify the cost I’ve put into my gym…
@burien_top_team Power tower is a stellar choice. Could even take it one step further and go with Ironmind’s Vulcan racks, which convert into a dip station and a pull up bar AND a squat stand…but without the barbell, I suppose that squat stand doesn’t do much, haha. For place to train, I’m so much the opposite: I apparently need cramped spaces, after spending so much time in my garage. Whenever I get out into a wide open space to train, I feel suffocated. Exception being conditioning work: I can do alright there, as long as I’m out in the sun.
@howie424 I love your observations on pork: too true. Pigs live up to their reputation, and some pig farmers are absent the scruples we’d prefer when eating an animal. That’s an interesting note on lamb liver: I’ll have to be on the lookout for it. I’m a big fan of lamb in general. I’m heading to Texas de Brazil on Father’s Day and pretty excited for when the lamb comes to my table! Appreciate you going into the detail on Tarzan as well.
@loganator I’m honored you’d pick my e-book. That’s high praise. I really want to get myself some duck eggs. I’ve had many people promise me some, and none have delivered, haha. We actually have a malard that comes to my house every year to lay a clutch of eggs, and my wife and kiddo have been VERY exploicit that I’m NOT alllowed to eat them, haha. I’m not opposed to your cable crossover answer: training legs will be interesting but not impossible. I like the creativity of it.
I may have to rethink my life here cuz reading, bb’s, and ribeyes seems like such a good plan I am surprised it never dawned on me before. I mean it’s naturally been my default anyways but what if someone really leaned into this philosophy…jacked and big brain!
YES! This is exactly why I like these mental exercises: it brings us back to baseline and has us re-evaluate all those things we “need”. I love going through periods of minimalism just to really be able to appreciate what it “takes” to actually drive progress. Trying to dial that signal-to-noise ratio down as much as possible and really max out the 80/20.
@aholding88 Hope that experiment works out well for you!
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@SkyzykS Any particular cut of steak you’d angle for? I like the pick of the log. I know you didn’t mean strongman log, but I’ve often included that answer when I allow myself TWO pieces of equipment. Strongman log and prowler would pretty much answer all the mail out there. And log vipers are my “if you could only do one move”.
@fitafter40 I’ve heard great things about pullovers in that regard. And your choice of chicken wings resonates with Jamie Lewis’ own discovery during his “Apex Predator Diet” of being THE perfect food. Meat on the bone is always a good choice. He went with those and beef ribs. I prefer the beef ribs, simply because I like what’s in beef vs what’s in chicken, but I also know that the ribs tend to be a bit more of an undertaking vs the wings.
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It’s a soothing white lie I tell myself.
We have a very explicit “no cute food” rule in the house that I did not put in place. If it was in a Disney move, only cook it at work.So rabbits, venison, etc, are no bueno.
Pleased to see a shoutout to Ian King. His “book of muscle” is good. Didn’t realize he had others. He doesn’t get the credit I think he deserves.
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As for steak, I didn’t realize until recently what tomahawk steaks were. Who wouldn’t want to pay top dollar for bone?
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My trick was to serve my kid the venison first, get them hooked, and then explain the process, haha. But, at the same time, I also explained to them how grateful I was for the doe to give her life for me in the hunt and how I’m respecting it by actually eating all of the meat and not bagging it for a trophy. Because, hell, a LOT of animals are cute. My wife and kid love pigs, and even I think they’re cute, and I know that they’re more intelligent than my dog is…but they’re also just delicious.
Really, the thing I remind them is this: these animals would do the exact same thing to us if they could: we’re just better at this than they are. That said, my wife and I made a pact that, in some sort of end of the world scenario, we’re not going to eat our pets. I know FULL well my pets don’t have that same pact, but I’d like to think they’d at least be a little sad when they eat me.
I got one in my freezer right now from Piedmontese that is just waiting for an opportunity. I did one a few years back that was amazing. Meat on the bone is always a treat.
You’re not. If done right it’s like 2 ribeyes in one cut, so it’s a deal, and the skill of the butcher matters. The bone releases collagen during the cooking process that makes the meat taste better. Plus it makes it a meat lollipop and it just looks cool.
I’m on team tomahawk.
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My dick would be forever alone if I even attempted to pull this stunt.
No problem mate, fun discussion topic.
A note on farm raised pork: I’ve been involved in the mass confinement operations as well as raising hogs between pasture and barn, in open ended barns, in outdoor lots, a variety of ways.
There is almost NO similarity between the end product of a CAFO hog and a hog raised more sustainably (even though they are still fed grain).
Just the addition of sunlight and fresh air to a hogs life drastically changes its life and end product. CAFO hogs are sick, medicated, get no sunlight, no fresh air, are cramped, live most of their life with pneumonia, living on concrete slats 8 feet above a 20’ deep pool of their own shit eating defatted powdered soybeans.
But a hog raised in a good old barn (I’ve raised them in 100 year old barns and I’ve raised them in modern lightweight state of the art hoop barns) with some access to sun bathing and some grass and dirt and air and deep beds of straw will produce a deep red meat that is unparalleled in quality and flavor (again, still fed grain, albeit less processed and more variety of it).
I love pork almost as much as I love lamb. One addendum to my explanation of choosing lamb is that they are not only fairly easy to keep and raise, but the process is extremely fulfilling.
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Appreciate you sharing all this. My wife’s family had pigs for a while, and fully agree that it’s a whole different animal (now that turn of phrase makes sense) compared to what you can pick up at the super market. LOVED getting pork chops and bacon from the farm.
I didn’t even think about this; just too on the money. I’m changing my vote.
Definitely. We buy half a pig from a farm near us every year, and it’s amazing to the point I can’t eat pork from a store/ restaurant anymore.