Guess I will focus on cardio and light weight till it heals.

 

That is one that takes a little to get right again. 

So I have been pushing myself and found my weak spot. Damn rotator cuff!

If this is a reference to benching, start tucking your elbows against your sides when you bench. It takes your rotator cuff out of the equation for the most part.

Lift like power lifters. Elbows out is for amateurs, or trying to sculpture something with lighter weight.

I hate people at the gym who sit at the machine or workbenches to fuck with their phone after their set. GET THE FUCK OUT OF THE WAY. It's a small gym so there is only ONE of everything, and no one else can use it to workout if your just fucking chillin' at the machine

I just get really close, maybe look at their phone and drip a little sweat on them.

Surefire way to speed shit up.

Nice subtle approach.

I'm good at making friends.

So I have been pushing myself and found my weak spot. Damn rotator cuff!

If this is a reference to benching, start tucking your elbows against your sides when you bench. It takes your rotator cuff out of the equation for the most part.

Lift like power lifters. Elbows out is for amateurs, or trying to sculpture something with lighter weight.

Will try once things feel less sore.

Heal up son.

Don't let gravity get ya down.

I changed angle on lat rows yesterday, and wow I found a new sore spot.  Always felt my back was the most well rounded area, but apparently not.  So still learning, still trying new things.

My bicep is finally to the point I think I can start lifting again. If I can carry around these subs I think its time. lol

Got to get my lazy ass back on track instead of playing beer pong and grilling all the time. lmao

12oz curls baby

I have about perfected my grilling techniques though. I have a huge injection needle and a hell of a marinade recipe and rub techiques. I can make steaks and burgers better than any restaurant around here. I would almost even say I would put my fillets against any steakhouse out there......     

 

Yum 

12oz curls baby

I'm more of a growler man.

Lunch time mini-workout time.

I have about perfected my grilling techniques though. I have a huge injection needle and a hell of a marinade recipe and rub techiques. I can make steaks and burgers better than any restaurant around here. I would almost even say I would put my fillets against any steakhouse out there......     

 

Yum

You don't need to inject a filet

What salt are you using?

Found SR Motorsports cams for the P5, used and a nice price.  Going to snatch them up and try them out for fun.

Waiting for Sears to come fix the oven I blew up. No longer stable temps

I love giving the hot beef injection!

Waiting for Sears to come fix the oven I blew up. No longer stable temps

How did you blow it up?

This the one that the pizza stone exploded in during a birthday party?  

Put some new tires on the ole rusty red truck today.  Was rather pleased to find out that the front end doesn't need any new parts and they were able to align it just fine.  

Yep Ryan

Heal up son.

Don't let gravity get ya down.

You could say I am very close to catching Sean.

 

I have about perfected my grilling techniques though. I have a huge injection needle and a hell of a marinade recipe and rub techiques. I can make steaks and burgers better than any restaurant around here. I would almost even say I would put my fillets against any steakhouse out there......     

 

Yum

You don't need to inject a filet

 

Thats what I always said until I started doing it. As far as salt goes if I use any its ground sea salt. But rarely do I use it, I do use a seasoning salt though. 

 

I do a rub, then inject, then another rub then it goes in the fridge for one hour or more if there is time. Then she gets seared before grilled to a medium rare - medium. I only use a thermostat and never cut into the steak to know when its ready.

 

 I dont inject my burgers but pat them out with the marinade mixed in, then a rub and then it goes in the fridge for 30 minutes before hitting the grill. 

I'm not saying your steaks aren't scrumptious, but I like a salt and pepper crust on mine and no other flavor.

Maybe a fat like bernaise with my fillet

I'm not saying your steaks aren't scrumptious, but I like a salt and pepper crust on mine and no other flavor.

Maybe a fat like bernaise with my fillet

The last rub I do is mainly brown sugar. Caramelizes nicely and traps all flavor in. I do switch it up though, depending on the mood we are in. Tons of different ways to go about it. Everyone that sees me prep the meat is always alittle skeptical but never have I had them not say its the best steak they ever ate. My injections always include chicken stock 

Thats what I always said until I started doing it. As far as salt goes if I use any its ground sea salt. But rarely do I use it, I do use a seasoning salt though.

Then yours can be MUCH better. There is NO seasoned salt on the market worth buying. Ground Sea Salt is also not great for meat, start buying Kosher salt...Diamond Crystal Brand. And just use it on the outside, it'll completely transform your steaks for the better.

And really, never inject a filet. If it improves it, you are over cooking them.