New Direction

Okay new direction. The blog is the start. I have been cutting weight for 9 months now. I have been using #CarbNite by Kiefer #body.io and have cut 50 lbs from 280+ to 230+. I went from a 500 lbs benching powerlifter with a power belly to a ripped aesthetic beast with a six pack. (well almost anyway) I call it my fat pack. I am starting to see each ab muscle and even some obliques. Another 10 lbs ought to do it. What is even more important is my body's numbers are perfect even my blood pressure is perfect. Even better is the people that I have been helping to lose. It is humbling to be a part of it. Anyway see the changes coming soon. There are great things coming.


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Location:N 400 E,Price,United States

15 degrees and snowing, perfect weather for smokin a pork butt!

This pork butt has been brining for 4 days and it will smoke for 24 hours. I can't wait to eat this tomorrow. I will show some updated pictures. I'm going to make some peasant bread with it and make some pulled pork sandwiches........SO FREAKIN GOOD!


I love my CharGriller!





Finished product. This was soooooo tender.

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Affirmations

There is no chance, no destiny, no fate that can circumvent, hinder or control the firm resolve of a determined soul. - Emma Wheeler Wilcox
(One of my good friends actually had that tattooed across his back......he has a wide back)

What win I to gain the thing I seek
A dream, a breath, fit of fleeting joy
Who for one sweet grape, the vine destroy.
-The Rape of Lucrece, by William Shakespear

Beast Mode ON!

If it didn't kill me it had better start running!

Why so serious? - The Joker

Jack of all trades, master of none. -

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Baby Back Ribs Baby!!!!!

The best baby back ribs ever!


I used some pecan and apple wood chips to smoke these lovely pieces of porker goodness.  Then I topped it off with some Sweet Baby Rays original BBQ sauce.  They were so good. and Total cost was 15$ for two full racks.  I was in a hurry when I started these I only had two hours to make these.

So I started by pressure cooking these ribs for 20 minutes.  (I put 1/4 cup of Lawry's garlic salt, 1/4 cup ground black pepper, 1/4 cup of paprika, 1/2 cup of brown sugar, and 1/2 cup of apple cider vinegar in the pressure cooker)
Then smoked them at 275 degrees for  1 1/2 hours with apple and pecan woodchips.

Pre-BBQ Sauce

The Best......so far.

The BEAST!



Fire Box. Woodchips+Fire=Smoke.....Love

Peasant Bread

I found this recipe in Mother Earth News. It is a "Guide to Self-Reliance and Country Skills." Great article.  The secret is the slow raising and the dutch oven.  Peasant bread is awesome! Some call it artesian bread. You can call it whatever you freakin want to call it.  It throws me back to the two years I served in Portugal.

This is my second loaf the first doesn't turn out so well. My third is raising as I'm typing this post. (the first loaf...........well it had issues)

This would be round three with the Peasant Bread.

Dumped out of the pan.












Shaped into a ball then put on the "generously coated dish towel" for two hours, it is supposed to double in size.......now I'm off to the gym to hit shoulders and biceps. (hopefully to make them double in size too). BEAST MODE ON!






Finished loaf.

The Perfect Loaf!!!!

Here is the recipe

No-Knead Dutch Oven Bread

1/4 tsp active dry yeast
1 1/2 cups warm water
3 cups all-purpose flour, plus more for dusting. You may use white, whole wheat or a combination of the two.
1 1/2 tsp salt
Cornmeal or wheat bran for dusting 

1. In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
2. The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.
3. Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
4. At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes.
5. Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.

Read more: http://www.motherearthnews.com/Real-Food/2007-12-01/Easy-No-Knead-Dutch-Oven-Crusty-Bread.aspx?page=2#ixzz2EmHM5C8o