The ‘Big Game’ is Sunday as most people know. I used to drag my wife to parties with a mix of coworkers and friends and they end up sucking. I finally realized the only reason I really wanted to go was the food, so I just started staying home with the family and treating myself. I’m due for some carbs with my eating, but I’m not sure if I’m going to seek those tonight or Sunday. Tonight would help with basketball tomorrow, but I have to work when I get off work (that sucks to say), so time is short. I’m thinking about splurging Sunday on some mac n cheese with my pork ribs (already bought some from Dillons). I’m also tempted to hit up one of the BBQ spots for some of their beans and brisket… Man, there is so much food I enjoy from BBQ joints.
I also wanted to say you’re a nutritional inspiration. I’m not as strict or ‘clean’ as you in terms of this steak and egg approach, but I’m down to about 50-70g of carbs most day and quite enjoying the effects. Your food photos always inspire me to find a good source of red meat and I even ate beef liver for the first time ever - and liked it. I need to find more.
On a related note, any idea how to prepare a pork kidney so that it’s edible? I found one of those in the freezer…
@Frank_C Hey that really means a lot to me dude. You’re someone on here that I really respect for the contributions you’ve made to your community, locally and globally. Also glad to hear a lower carb approach is showing benefits. The more I learn, the more I appreciate the “why” behind it, and I can understand that carbs aren’t bad: just improperly utilized.
BBQ has to be my favorite category of food, with Texas BBQ being my favorite sub-category. I love the history that goes into regional BBQ, the family secrets, the techniques for turning tough cuts into culinary delights, the superstition and voodoo, etc. As much as I’m a rib man for life, I’d pick brisket over pork ribs in the scenario you have, as good brisket definitely beats pork ribs any day, but once you throw some beef ribs down, THEN we have to talk, haha. And though it’s not typical BBQ fair, another wonderful pairing to consider would be a baked potato topped with chili, sour cream and cheese, in order to get those carbs and BBQ on. Some skilled pitmasters will even smoke the potato for you.
Regarding the kidney: I’ve never prepared one myself. My understanding is they can have an odor depending on how they are cleaned. When in doubt, I like grinding them with some other meat and using it to make ground meat dishes (I always defaulted to chorizo, as the spices hit the metallic taste of liver, but some folks like burgers/tacos/etc). But for the exotic, I lean toward @Brant_Drake
I need to find some! I might go to our local farmers’ store tonight to look for a brisket and more beef liver. Maybe they can help me with the ribs, too. If not, I’m sure I can put in a special order.
Maybe they can help me with the ribs, too. If not, I’m sure I can put in a special order.
If they do, make sure you get short/plate ribs. These are the “dino ribs” that people think of when they think “beef ribs”. “Beef back ribs” are like beef baby back ribs and, in turn, really don’t have much meat on them for the work you put into them. Like, don’t get me wrong: I still eat them, since they’re cheap, but it’s not the real “beef rib experience”
Breakfast was an experiment gone right. I posted in the Crimes Against Nutrition thread about a $4.99 per pound eye round roast I picked up at Costco and wasn’t really sure what to do with. I ended up cutting it into 1.5” steaks. This was the leanest of them all, right at 16oz. I put it in the sous vide for 11 hours at 122 with just a salt rub and seared it in a cast iron pan with some wagyu tallow for 1 minute per side. It came out delicious and tender. It could have had some more time in the sous vide, but this turned a $5 steak into a $20 steak. I poured the melted tallow over it, and served it alongside some sardines for an easy surf and turf. Also had some beef liver with it.
Valkyrie surprised me and cooked up breakfast for dinner. 2 omelets with 3 whole eggs, some piedmontese meat loaf, jarlsburg lite swiss cheese and ghee, topped it with sour cream, served alongside 3 strips of beef bacon and a piedmontese grassfed jr hot dog.
I absolutely love this comparison, largely because I have to imagine your the first person to ever use it in this context lol.
I’ve never understood this. The dude wrote a New York Times bestseller that did a ton to introduce people to a lot of great health concepts. That’s awesome. Turns out he’s prolly a creep. Well, that sucks. Good news is, his stuff’s already out. Ya can just take the good stuff he’s already done and let other non-creep people apply it.
I get it if you’re saying you don’t want to buy his book or support him financially, but especially when someone’s done so much that the ideas are more mainstream? IMO, the ideas are now just public property, ya can throw the author to the wayside.
Being vague enough not to dox anyone, but my brother is VERY involved in the corporate side of GLP-1s, is a true believer, and Jesus talking to him it’s like he has found the elixir of life. I love him, and I’m not even opposed to GLP-1s, but hearing him monologue about the 1000 of benefits just makes me think “your full of it” (TBF, he has been microdosing it himself for a long time, along with a healthy refining of TRT, GH, and peptides, and the guy is easily the most in shape 50 year old I know, so maybe he’s onto something)
Had the exact same experience after getting off rotating shift work. The benefits of a regular sleep schedule just completely changed how the world looked to me.
I think micro dosing is the most interesting and convincing application of GLP-1s. Almost as a starting point IF you are also willing to make the lifestyle changes but that’s a whole conversation in and of itself
Hah! Our food environment is indeed a battlefield.
And as a reader of philosophy, I can definitely appreciate separating the messenger from the message. Plato’s “Analogy of the Surgeon” does a good job of differentiating between good people and people who are good at what it is that they do. And, of course, “Operation Paperclip” was a pretty good demonstration of us all benefitting from the genius work of those that committed atrocities.
GLPs definitely seem to operating in a dichotomy. They are either the only hope for humanity, or our doom. Personally, I feel like if we need to celebrate a drug that can finally free us from the prison of the food environment we’ve created, maybe we need to look elsewhere for what the REAL solution is.
I’d like to think that someone using all that is also exercising regularly.. And maybe that’s another acceptable use of science - GLP 1s to help you stay lean… Just like synthetic test and HGH.. That’s an expensive cocktail he’s taking.
And I’m not knocking any of that. I’m just a sliver away from joining him.. I’m taking something to cause my body to produce more testosterone and another thing to tell it to produce more GH. I’m just not taking the synthetic versions.
I’d say these anti-aging clinics are trying to sell us the fountain of youth and from a business standpoint it’s working.
Very true. And if you look at the work of John Hunter, he was essentially a grave robber. Modern surgery doesn’t exist without his work. Not quite as horrific as Nazi experiments, but in his time grave robbing and desecration of a corpse was a pretty heinous crime.
I’m so glad you brought that up because I was really thinking about it when I wrote my reply! It even works in the medical context lol.
Ahh, but then we begin affecting business profits and we simply cannot have that.
Oh yeah. He owns a rather successful Socal gym as a side hobby, and works with his wife on a high end boutique wellness clinic. I don’t know a single person who is so in tune with bloodwork, sleep scores, HRV, the whole works.
Love the guy, but he lives in such a microcosm of both health and extreme wealth that he often seems to just not really understand what the average American has available to them. (For some clarification, technically step bro. We become bros when I was almost 20 and him almost 40, so kinda like a good friend rather than someone I grew up with, hence the different background)
Time was 4:02. This is a regression. Had some factors working against me, biggest being that I kept hitting the garage door motor at the top of the rep. Felt strong, knee is doing ok despite the swelling.
Got in a 3 mile walk with the 20.4lb vest as well. And a timed hold yesterday of 1:18.
Breakfast was the same thing as dinner on Friday. For dinner, I really put in my best effort on a steak night. Took another 1lb slab of that eye round, but this time only put it in the sous vide for 3 hours at 134 and it was just as tender as it was with the 11 hour bath, so I either don’t need to cook it that long or I need to cook it REALLY long if I want to change the texture. Butter basted it after searing it in the cast iron in wagyu tallow, served alongside 3 whole eggs and 5 whites. Also cooked up a filet mignon for the Valkyrie and a Piedmontese New York strip for the kiddo. I had been crowding them all in the pan at once previously. This time, I gave each steak it’s individual time in the pan and the crust really paid off.
I’m not a sous vide expert, but I bathe mine to 130 before finishing on the skillet. That usually gets me to about 134 when I take them off the skillet. I’m going to be making some pork loin this weeks in the sous vide and skillet, and I am excited.
Fasted until dinner. I took 4.65lbs of beef cheek, smoked it at 250 until 165 internal, then braised it for about 7 hours at 275 until it got to 202. I sliced a few strips like brisket, and pulled the rest. It, once again, is one of the most delicious things I’ve ever had, and I reach satiety on it CRAZY fast. Interesting combination. I had it alongside those baller deviled eggs I made, which my Valkyrie said “Those are the best ones you’ve ever made. Whatever you did, always do that from now on.”
What I did was take a dozen eggs, 1/4 cup of avocado mayo, 3 tablespoons of sour cream, 2 table spoons of salted grassfed butter, 2 teaspoons of mustard, and salt and pepper to taste, with the genius stroke to top with crumbled bacon. Next time: pancetta.
Finished off the evening with 4 of the Valkyrie’s cookies with some raw local honey. Not quite a full up carb up meal, but good enough.
Axle strict press from rack
4x2x203+1 push press on last 3 sets
Chins between sets
CONDITIONING
3 rounds of 150lb sandbag medley
ASSISTANCE
GHR sit ups
3x10
5 minutes cooldown pacing
Notes:
Was contemplating sleeping in a little, since this workout runs shorter with the reduced reps and sets, but my pup climbed on my face at 0359 and that convinced me to get up. Felt a little weak in the warm-ups, but once I got under for the top sets I was feeling sharp.
This was just a solid effort all around. Pleased with the weights being moved. Glad I could bring back some push presses: had enough juice for them.
Got in sets of 8 on chins during the workout and opened with 18 and sets of 5 in the warm-up.
The medley has me more and more exhausted, as I approach it with more and more fatigue. Now that the weights have moved up so much in the competition, I’m less concerned with my performance on it, as I imagine it’s just going to be a slog. But I still like picking stuff up and moving with it.
Got in a 1:13 hold yesterday.
Weighed in at 84.8kg this morning. This is, technically, my lightest Monday weight in since starting Red Meat and Black Coffee. Doing it after some Superbowl debauchery is pretty cool.
