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VolcomX311 + Needtobuildmuscle Contest Log. NeedToBuildMuscle & MrSupps

If BBQ is not the center piece of a cut, you're doing it wrong...

Well, that and salads, lots of salads... :sigh:
 
MrKleen73 said:
I live in the BBQ Capital baby Texas, we got all kinds of barbecue here from every country.
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Whoa there cowboy. I thought Memphis was the BBQ Capital. :nana:
I actually live between Memphis and the North Carolina border. 2 famous areas for barbecue.

Where I live, you can't sling a dead cat without hitting a barbecue stand!!! :laugh:
 
mich29 said:
propane and propane accessories.king of the hill is one of my fav shows
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Me too. Bobby and Hank are hilarious. There was an episode where Bobby was sick or something and Hank had taken him to the hospital and the doctor offered to give hank some medications to prevent him from catching what Bobby had and Hank says, "No thanks, I don't need your vitamins, I just had a steak." lol.
 
thundergod said:
Whoa there cowboy. I thought Memphis was the BBQ Capital. :nana:
I actually live between Memphis and the North Carolina border. 2 famous areas for barbecue.

Where I live, you can't sling a dead cat without hitting a barbecue stand!!! :laugh:
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I think Memphis and North/South Carolina are ribs States, which is nothing to shake a stick at. I can't recall if North/South Carolina are famous for their wet or dry ribs, but I hear those States names thrown around a lot when it comes to Poke Ribs.
 
MrKleen73 said:
I live in the BBQ Capital baby Texas, we got all kinds of barbecue here from every country.
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As much as I personally advocate Texas as being the steak capital of the world, according to MulletSoldier, Canadia is where the real steak center is at. I wouldn't know, but I love me some BBQ.
 
RickRock13 said:
You guys are making me hungry and probably not helping Volc's cut situation either..lol
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I have steak once or twice a week (mostly once) as my 5th meal and on those nights I skip my 6th meal due to the calorically dense nature of steak. Our apartments doesn't allow charcoal and propane doesn't really flavor the steak outside of the actual fire, so I've transitioned to the pan seer both sides on uber high heat to seal in the moisture and finishing it off in the oven. It's not my preferred method, but my propane grill is a miniature one and doesn't get hot enough to seer, but it is mildly hot enough to slow cook ribs, which I've only done 3 times. Ribs ain't cheap in Southern California.
 
Day 52 - Modified 5x5 Push/Pull

Pre-Workout Cardio: 45 min Stair-Climber

Bench Press; Super-Set to Chins
295lbs x 5 reps/BW x 8 reps
295lbs x 5 reps/BW x 8 reps
295lbs x 5 reps/BW x 8 reps
295lbs x 5 reps/BW x 8 reps
295lbs x 5 reps/BW x 8 reps

Incline Press; Super-Set to Neutral Grip Pull Ups
225lbs x 5 reps/BW x 8 reps
225lbs x 5 reps/BW x 8 reps
225lbs x 5 reps/BW x 8 reps
225lbs x 5 reps/BW x 8 reps
225lbs x 5 reps/BW x 8 reps

Underhand Grip Pull Ups; Super-Set Decline Push Ups [feet on the bench]
BW x 10 reps/BW x 20 reps
BW x 10 reps/BW x 20 reps
BW x 10 reps/BW x 20 reps
BW x 10 reps/BW x 20 reps
BW x 10 reps/BW x 20 reps

If you guys are wondering what's with the "pre-lift cardio," it's because I'm habitually really early and my lifting partner is habitually really late. Today I was even earlier then usual and my lifting partner was even later then usual. Oh well, at least I got my cardio in.

I gotta say the push/pull looks underwhelming on paper, but performing them SUCKED, stamina wise and was a lot more difficult then I feel it looks in writing. At one point I got some peaked out euphoria from the pain of it and it felt like a high, which caused me to push harder and harder like a real beast, then right after that rush of animalism my head went uber light-headed, like taking a shot of nos from the whip cream can back in high school.

Diet is still on point and the wife is about to make me a post-workout rib eye on the Hank Hill propane grill. It's only 6:00pm and it'll be my 5th meal, so I may just have a salad and a protein shake for my sixth meal to compensate for this calorically dense post-workout/dinner.
 
VolcomX311 said:
I think Memphis and North/South Carolina are ribs States, which is nothing to shake a stick at. I can't recall if North/South Carolina are famous for their wet or dry ribs, but I hear those States names thrown around a lot when it comes to Poke Ribs.
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Memphis is known for their dry rubs whereas the Carolina barbecue is most often wet. I love the wet stuff.

Honey BBQ rules!!!:32::yumyum:
 
Rib talk makes me hungry..... I'll allow myself some steak here & there during my cut, but Poke Ribs are off limits, so fatty, so good....
 
mich29 said:
nice workout and nice 5th meal ;)
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Sad story, so I got the meat seasoned (Kosher salt & pepper) and some Olive Oil to seal in the moist and as I'm walking out to the grill, which had been heating, I noticed the flame was out. I'd run out of propane and there was no back up. This meant I had to go to the store and grap another propane can, which meant I had to settle for a protein shake at that moment for my 5th meal and try my steak again two hours later.

I've had propane run out in the middle of some Poke Ribs cooking and I wasn't a happy camper about that.
 
Chest isn't sore at all, which is no surprise. The volume was way too low for it to cause any kind of DOMS, but I do feel a little soreness in my outer rhomboids, teres major/minor muscles. Last night was a fun workout, I'd like to take another swing at it on a Friday or something, cause it was a bitch keeping areas reserved for roaming back & forth super-sets on a Monday night.
 
mich29 said:
very jealous
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LA is fusion taco trucks country. Korean BBQ tacos are the big fad around here right now. They've made their way into restaurants, which is the only version of a Korean BBQ taco I've tried, but I'm 100% certain a restaurant taco wouldn't taste as good as the taco trucks. Less sanitation usually means more flavor, hehe.
 
Thunder it is the same here, between Barbecue, and taco stands with bbq fajitas it is just awesome. There is a cook off some where just about any time it is warm too. Hell warmth isn't actually required. LOL I should correct myself and say the South is the BBQ capitol. I can make some Ribs that fall of the bone and damn near splash when you bite into them. I made a big pork loin last year with fresh jalapeños and a spicy rub I made and man it was so good. MMMM Gonna hove to cook one of those up soon.
 
MrKleen73 said:
Thunder it is the same here, between Barbecue, and taco stands with bbq fajitas it is just awesome. There is a cook off some where just about any time it is warm too. Hell warmth isn't actually required. LOL I should correct myself and say the South is the BBQ capitol. I can make some Ribs that fall of the bone and damn near splash when you bite into them. I made a big pork loin last year with fresh jalapeños and a spicy rub I made and man it was so good. MMMM Gonna hove to cook one of those up soon.
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Oh my effing lord I wanna try your ribs, no homo.
 
Day 52

Pre-Lift Cardio: Stair-Climber 30 min

Military Press
185lbs x 8 reps
185lbs x 8 reps
185lbs x 8 reps
185lbs x 8 reps

Military Press - Behind The Neck
135lbs x 8 reps
135lbs x 8 reps
135lbs x 8 reps
135lbs x 8 reps

Pre-Exhaust Db Lateral Raises to Hammer Shoulder Press
35lbs Db's x 10 reps/180lbs x 8 reps
35lbs Db's x 10 reps/180lbs x 8 reps
35lbs Db's x 10 reps/180lbs x 8 reps
35lbs Db's x 10 reps/180lbs x 8 reps

Hammer Rear Delts Rows; Super-Set to Bent Over Db Lateral Raises
180lbs x 12 reps/35lbs Db's x 10 reps
180lbs x 10 reps/35lbs Db's x 10 reps
180lbs x 10 reps/35lbs Db's x 8 reps
180lbs x 10 reps/35lbs Db's x 8 reps

No O-Lifts today, my workout partner almost hyper-extended his knee from Football this past Sunday, so his knee was in no shape for the high impact nature of O-lifts, instead, we had one of the most complete shoulder workouts I've had in a long time. It felt great. Strangely enough, I have a stronger Military Press after all my O-lifts, then when I hit them fresh and I think it has a lot to do with the extra stabilizers and motor units that get recruited from the Snatch. Diet is going well and I haven't weighed myself in a couple days as per TG and Kleen's advice, to wait a few days and not drive myself crazy with daily weigh ins.
 
VolcomX311 said:
Oh my effing lord I wanna try your ribs, no homo.
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Lmao that is funny. Was about to so are man crushing kleen. Lol.... Being tht I lived in both places I can say that rib are way better here in Texas. Now the only thing I really miss is wahoos fish taco. There is only one here and you have to go to Austin to get it. Thats a couple hour drive. Oh and of course there is also pedros taco in san clemente. Oh so yummy.
 
Onlychevy6 said:
Lmao that is funny. Was about to so are man crushing kleen. Lol.... Being tht I lived in both places I can say that rib are way better here in Texas. Now the only thing I really miss is wahoos fish taco. There is only one here and you have to go to Austin to get it. Thats a couple hour drive. Oh and of course there is also pedros taco in san clemente. Oh so yummy.
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I love ribs. I don't have the skills to make then "fall off the bone," rather, I have to bite and rip from the bone, but even then, its euphoria in my mouth when eating pork or beef ribs, preferably pork.

I've never had a steak taste as good as pork ribs, but I've also never been to the south. Maybe I'll spoil myself with some poke ribs after the contest for a cheat celebration. Keep it up on your end Chevy!
 
Resolve said:
The secret to "fall-off-the-bone" ribs is slow cooking them. 6hours at 300 in the oven, covered with foil and a bit of water in the bottom of the pan and you're set. :food:
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I like to taste the fire on me ribs and the same principle would apply, low & slow on the grill, but I'm not that aware of my grill's temperatures yet. I wouldn't know how low to put the heat. The only intricacies I know about my grill is knowing it's hot & cold spots.
 
Nice workout man! And nothing beats a good ribeye in my book. Steak is the greatest food on the planet IMO ;)
 
This thread makes me hungry. Not good when on a cut. Make it stop!!!
 
Tomahawk88 said:
Idk how good ribs are for the flu but we might find out soon lol.
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Are you into Wet or Dry ribs? I think I actually prefer wet ribs, but since dry rubs aren't commonplace in Southern Cali, I tend to go for the dry rubs if I have the option. It's just different, but I do love me some good, bib needing sauce.

RickRock13 said:
Nice workout man! And nothing beats a good ribeye in my book. Steak is the greatest food on the planet IMO ;)
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As long as its some form of animal that walks on all fours, I'm down to eat it.

Milas said:
This thread makes me hungry. Not good when on a cut. Make it stop!!!
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Beef talk isn't too bad right now, I allow myself the occasional steak, so that lust gets satisfied here & there, but if we were to talk pizza, that would be rough.
 
Pint-Sized Pin Machine: 8 yr old Wrestling Champ!

You guys will enjoy this. This little 8 year old kid has future Olympian technique.

Invalid Link Removed
 
Resolve said:
I have a Traeger. Ribs on that sucker are sublime.
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Traegers are smoke grills right? The ones with the extended chamber where the wood chips go, that's outrageous. I've wanted to know what anything tasted like having been smoked with some apple wood chips or something. Smoke ribs have to be out of this world.
 
Resolve said:
Maple-smoked Chocolate chip/candied bacon cookies are effing unreal. I love my Traeger.
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Link to where you sell this online. If you do not sell this online, I'm starting a business....
 
I'm a big fan of combining contrasting flavors and/or textures, like salty & sweet/sweet & savory, hot & cold, hot & cold usually occurs in desserts, soft & crunchy... etc, so bacon covered, maple smoked cookies would be a prime example of out of bounds sweet & savory/sweet & salty.

Guy Fiari needs to visit Resolve's house.
 
Resolve said:
Maple-smoked Chocolate chip/candied bacon cookies are effing unreal. I love my Traeger.
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So not cool man, if you don't produce said cookie for us all, we are going to have words...
 
VolcomX311 said:
It'd take a few of us to take Nick down, but I think we could stirr up enough outrage :wink1:
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Well you and I bring 420 pounds to the table, throw in Thunder and Kleen and we are well on out way towards a 1000. That would at least slow him down! :nana:
 
Lol, I get back from the gym and discover I've stirred up a frenzy!

Yeah, those cookies are definitely a cheat. I typically reserve them to when we're having company and I want to bust out the really good recipes.

My wife makes unreal homemade toffee too. We really should start a business...

Oh, and just so you know; when I played smear the queer in college and I had the ball, I usually won. But nobody I faced was even close to being as big as some of you guys. So those of you who want to take those cookies by force, I think we'd have a darn good ol'fashioned fun brawl on our hands. :D
 
Resolve said:
Lol, I get back from the gym and discover I've stirred up a frenzy!

Yeah, those cookies are definitely a cheat. I typically reserve them to when we're having company and I want to bust out the really good recipes.

My wife makes unreal homemade toffee too. We really should start a business...

Oh, and just so you know; when I played smear the queer in college and I had the ball, I usually won. But nobody I faced was even close to being as big as some of you guys. So those of you who want to take those cookies by force, I think we'd have a darn good ol'fashioned fun brawl on our hands. :D
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Did Irish get a shot at them cookies when he visited? and I loved Smeer the queer, ought to be an Olympic Sport, though I'm not sure how :think:
 
Resolve said:
The secret to "fall-off-the-bone" ribs is slow cooking them. 6hours at 300 in the oven, covered with foil and a bit of water in the bottom of the pan and you're set. :food:
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VolcomX311 said:
yeah, though I've never cooked ribs in an oven before, Resolve's culinary technique is worth a try in my book.
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Ribs in an oven are definitely doable, brother. It helps to power-boil them for a while before putting them into the oven. That will really tender them up. Then cook them slowly on low heat like Resolve advised, and those ribs will melt in your mouth. :32:
 
thundergod said:
Ribs in an oven are definitely doable, brother. It helps to power-boil them for a while before putting them into the oven. That will really tender them up. Then cook them slowly on low heat like Resolve advised, and those ribs will melt in your mouth. :32:
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I've heard of boiling ribs before putting them in the oven with Beef Ribs, does that apply to pork ribs as well?
 
VolcomX311 said:
I've heard of boiling ribs before putting them in the oven with Beef Ribs, does that apply to pork ribs as well?
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Sure.
Pork will be even more tender than usual. If you can imagine that. Melts like glorious butter in your mouth.
 
thundergod said:
Sure.
Pork will be even more tender than usual. If you can imagine that. Melts like glorious butter in your mouth.
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Speaking of buttery meat, I had bone marrow the other day, it's suppose to be a delicacy. I don't know, it tasted like beef butter in gelatin/pudding'ish texture.
 
VolcomX311 said:
Speaking of buttery meat, I had bone marrow the other day, it's suppose to be a delicacy. I don't know, it tasted like beef butter in gelatin/pudding'ish texture.
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My mother used to love to eat marrow. I never cared for it even though we Germans will eat almost anything. I've ate pork brains, lungs, jowls, and even tongue. Not as bad as it may sound.
 
thundergod said:
My mother used to love to eat marrow. I never cared for it even though we Germans will eat almost anything. I've ate pork brains, lungs, jowls, and even tongue. Not as bad as it may sound.
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Those are some exotic meats. I don't mind the occasional cow intestines aka chitlins and La Lengua or tongue tacos are actually really good. Intellectually, it's a little hard for me to eat the la lengua tacos, but flavor wise their very good.
 
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