Cooking Chicken on the Big Green Egg

Posted on April 17, 2009 by mrfreddy

Somehow following a no sugar/starch diet just leads naturally to grilling a lot and grilling a lot leads naturally to the day you bring home a big green egg (BGE). At least in my world it does.

Although I can’t use mine much anymore, I just came across some pics I took of a cook I did over a year ago, so I thought I’ might as well post them.

Apparently, I was cooking some chicken thighs, using two different recipes. Don’t ask me why, it was more than a year ago, I have no idea why I did that. I must have had a reason, right?

Moments of Slow Burn Pain

Posted on April 17, 2009 by mrfreddy
Sometime in the future I’ll share my thoughts on and experiences with various forms of exercise, but for now I just wanted to post this video of myself in the throes of a slow burn workout, at Fred Hahn’s Serious Strength studio in Manhattan.

What you see is me reaching the moment of muscle failure on various machines. The slow burn approach uses weights that are heavy enough for you to reach failure within about a minute, so all you are seeing is the last 10 seconds or so of each exercise. I don’t know if you can tell from the video, but those final seconds are extremely unpleasant. It hurts like hell. Like motherfuckinggoddammitwhyamihereowwww hell.

But it’s safe, an it’s good for you.

Eating Leftover Steak – Chipotle Style

If you’re like me, you cook a lot of steak, and you cook more than you can actually eat in one sitting. My perenial problem is what to do with all the leftovers. This problem is made worse by the fact that I am only able use an electric grill on our condo’s balcony, and the only way I’ve found to get a nicely cooked steak on the thing is to start out with a really thick and very cold steak. 2 inches thick, and straight from the confines of our very cold fridge (it’s set at 37 degrees). A 2 inch ribeye comes in at about a pound and a half, give or take few ounces. Not even an avowed carnivore like me can eat that much steak at one time.

Grilling Very Tender Grass Fed Beef

If you’ve been low carbing for awhile like I have (it’ll be 8 years this June), then you’ve heard over and over again that grass-fed beef is the way to go. There are lots of good reasons – primarly because the cows are eating what they are supposed to. But what seldom gets mentioned s how hard it is to get a good tender steak out of the stuff. Grain fed beef is popular for a reason, that stuff can be really tender. Especially an nicely marbled USDA prime ribeye, yum yum. The only problem is that the tenderness is a result of feeding a cow an unnatural diet of grains, using antibiotics to keep the cow alive whilst eating an unnatural diet, forcing lots of cows to live in crowded nasty feedlots, etc. etc. etc.


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