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Random health and exercise thoughts - Page 1313

post #19681 of 29361
8/13/12 at 7:21am
Quote:
Originally Posted by mrchariybrown View Post

6 pounds of pork shoulder currently in the slow cooker with some sweet baby ray's homemade BBQ rub.

FTFY
Quote:
Originally Posted by maplefuturist View Post

got post-olympic blues.

watched more TV in past 2 weeks than I have for the whole year.

My wife watched more sports in the past two weeks than I remember her watching in my whole life.
Quote:
Originally Posted by maplefuturist View Post

also,

how much time a day do you guys spend preparing meals?

Including clean up and shopping (which since the groceries don't magically appear in my fridge, we should consider) probably 4-6 hours per week.
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post #19682 of 29361
8/13/12 at 7:42am
I'm going to have to try a rub next time. Do I have to alter the rub ingredients for a slow cooker?
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post #19683 of 29361
8/13/12 at 7:56am
Quote:
Originally Posted by maplefuturist View Post

also,

how much time a day do you guys spend preparing meals?

My meals are super bland...so about 10 minutes of prep, 30 minutes to cook chicken.
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post #19684 of 29361
8/13/12 at 8:01am
Quote:
Originally Posted by mrchariybrown View Post

I'm going to have to try a rub next time. Do I have to alter the rub ingredients for a slow cooker?

No, the slow cooker won't really affect the rub in a way that smoking wouldn't.

When I do a shoulder in the slow cooker, I like to pull it out when it's done and take the liquid at the bottom. Put the liquid into a container and strain off the fat (give it a few minutes to separate). That liquid will already be infused with your rub, but it never hurts to add more along with some apple juice and apple cider vinegar. After you've shredded your meat, pour the liquid over the meat and toss to coat.

Heap that onto a bun with ample amounts of cold coleslaw, and that is one damn fine sandwich.

Also, if you don't think you'll get through all 6 lbs of meat you can always put half of it in the freezer for a month or two, as it keeps pretty well.
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post #19685 of 29361
8/13/12 at 8:07am
Quote:
Originally Posted by Biggskip View Post

No, the slow cooker won't really affect the rub in a way that smoking wouldn't.
When I do a shoulder in the slow cooker, I like to pull it out when it's done and take the liquid at the bottom. Put the liquid into a container and strain off the fat (give it a few minutes to separate). That liquid will already be infused with your rub, but it never hurts to add more along with some apple juice and apple cider vinegar. After you've shredded your meat, pour the liquid over the meat and toss to coat.
Heap that onto a bun with ample amounts of cold coleslaw, and that is one damn fine sandwich.
Also, if you don't think you'll get through all 6 lbs of meat you can always put half of it in the freezer for a month or two, as it keeps pretty well.



MMmmmmmMMmMmmmmm will have to try that
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post #19686 of 29361
8/13/12 at 8:17am
Quote:
Originally Posted by Biggskip View Post

Also, if you don't think you'll get through all 6 lbs of meat you can always put half of it in the freezer for a month or two, as it keeps pretty well.

I lol'ed at the ridiculousness of this statement.

Charly:

http://articles.latimes.com/2003/apr/16/food/fo-calcook16
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post #19687 of 29361
8/13/12 at 8:20am
I thought any sugar in the rub won't be carmalized if it's slow-cooked (i've only grilled though, so ymmv).

Move back to the city saturday so I'll be able to really start cooking like a fiend. Sad I'm moving out of my parents place without getting down and dirty with their grill. Maybe tonight I'll grill up something good.

Any suggestions? Something that you can only cook on the grill pz, that can stay good for a while while refrigerated.
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post #19688 of 29361
8/13/12 at 8:21am
When I do a pork shoulder I use David Chang's recipe from the Ramen issue of Lucky Peach.

Just add white sugar, salt and pepper and let it sit in the fridge for a day, then slow cook for about 8 hours, basting every couple hours.
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post #19689 of 29361
8/13/12 at 10:39am
I'm following a patient in the hospital right now...40ish year old woman who came in with severe muscle damage leading to rhabdomyolysis which ultimately is leading to kidney failure...requiring at least a few days in the hospital and a hefty hospital bill. We think her kidney function will return, but we're not sure. Guess how this all happened?
Warning: Spoiler! (Click to show)
Doing kipping pullups during her job as a crossfit instructor
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post #19690 of 29361
8/13/12 at 10:47am
Quote:
Originally Posted by Rambo View Post

I lol'ed at the ridiculousness of this statement.
Charly:
http://articles.latimes.com/2003/apr/16/food/fo-calcook16

It's not that I didn't think he could, but after two or three lbs in the same week he might be look for some variety.
Quote:
Originally Posted by GraphicNovelty View Post

I thought any sugar in the rub won't be carmalized if it's slow-cooked (i've only grilled though, so ymmv).
Move back to the city saturday so I'll be able to really start cooking like a fiend. Sad I'm moving out of my parents place without getting down and dirty with their grill. Maybe tonight I'll grill up something good.
Any suggestions? Something that you can only cook on the grill pz, that can stay good for a while while refrigerated.

The sugar won't caramelize, but that's okay. Pulled pork sandwiches are more about the tang of the vinegar than say the crust you'd experience on a rack of ribs.
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post #19691 of 29361
8/13/12 at 11:02am
Thread Starter 
Quote:
Originally Posted by TKJTG View Post

I'm following a patient in the hospital right now...40ish year old woman who came in with severe muscle damage leading to rhabdomyolysis which ultimately is leading to kidney failure...requiring at least a few days in the hospital and a hefty hospital bill. We think her kidney function will return, but we're not sure. Guess how this all happened? Warning: Spoiler! (Click to show)
Doing kipping pullups during her job as a crossfit instructor

Yeah guessed it. Back at my old gym they fired a trainer who was a crossfitter and had her client overdoing it in private circuits, ended up with renal failure.
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post #19692 of 29361
8/13/12 at 11:18am
Quote:
Originally Posted by Biggskip View Post

The sugar won't caramelize, but that's okay. Pulled pork sandwiches are more about the tang of the vinegar than say the crust you'd experience on a rack of ribs.

I just meant that rub-qua-rub might not be ideal for slow cooking, just becuase they're designed to crust.

But i know nothing about grilling/bbq (damn city living) so who knows.
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post #19693 of 29361
8/13/12 at 12:38pm
the GHD at my gym hurts my quads. the foot plate doesnt adjust vertically, which i thought was weird, then saw that the Sorinex doesnt adjust either, and people seem to use that just fine. what in the fuck
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post #19694 of 29361
8/13/12 at 12:55pm
jesus my sides

$(KGrHqF,!hUE+8,SFZEcBQJWZBj(9Q~~60_57.JPG

also broke a barbell today collar came off during sn pulls

all these feels i dont even
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post #19695 of 29361
8/13/12 at 1:11pm
This groin injury continues to confound me. Decided to screw the advice of my PT and do heavy DLs on Saturday (well, heavy for me). Expected to have serious groin pain thereafter but have felt great ever since. So strange that I can do that and feel good but doing nothing more than sitting on a stool for an hour or two can completely aggravate it.
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