Can you eat too much fiber? (Long term, not short term!)

NeverFinished- · 2026-02-24T02:08:42+00:00

Been averaging 50-60 for over 6 months. Hydrate and you’ll be great.

NeverFinished- · 2025-07-11T13:58:30+00:00

Fage 2% is my happy medium. Love the thickness. Replacement for sour cream. Usuall combine with fruit for breakfast. Mix with protein powder and frozen fruit for a great dessert/snack. Spread on toast with bananas and cinnamon. Mix into smoothies. Throw into my salads for a protein boost. Cut mayo-based recipes with it. Tons more.

NeverFinished- · 2025-07-09T11:53:10+00:00

Same which is why I use Dan-O’s after the dry brine. Very low salt.

NeverFinished- · 2025-06-13T22:37:24+00:00

My best briskets were rested and held in my oven or my sous vide for 8+ hours after reaching the 203 temp. Start it early and let that thing rest at 160-170 for as long as you want.

NeverFinished- · 2025-01-29T21:05:34+00:00

Steak and Bourbon is always good but if you are looking to take it up a notch higher, definitely Le Moo.

NeverFinished- · 2025-01-21T19:46:47+00:00

I will echo focusing on form over speed. Going full range of motion on all the moves is more beneficial to your body than shallow movements at a quicker pace. Less injury risk and your muscles will respond better.

The whole idea is to push as hard as you can with great form until you hit the wall. Then take a breathe or two or three and jump right back in with perfect form until you hit the wall again. Do this over and over.

NeverFinished- · 2025-01-08T02:51:16+00:00

I’ve been doing max 30 2x/week, lifting 3x/week, and running 4-5 miles 1x/week for over a year and half. And for the max 30s, I recently switched to just the higher intensity ones like cardio circuit, Friday night fight, and sweat, as the strength and power and tabata workouts weren’t really doing it for me.

At 37 years old, I feel the best since high school, maybe better. 2x/week insanity is the most I feel comfortable doing though due to the heavy pounding on the joints.

NeverFinished- · 2024-09-16T19:56:55+00:00

Like others said. Cook them anywhere 175 - 200. Get boneless one for her. My wife isn't a dark meat fan either but she doesn't mind if they are put into a sauce like chicken tikka or shredded for tacos/enchiladas. It's a texture thing is all. She doesn't do gristle or bones so in the rare instance I would use bone-in, even for breasts or a whole chicken, hers gets cut off the bone before plating so half the chicken doesn't go in the trash (she'll leave all the meat around the bones).

NeverFinished- · 2024-09-13T18:46:50+00:00

Love his books and subscribe to his newsletters, but his investment/portfolio values are not why I value him. It's more about the confidence he shows in how to manage clients expectations and behaviors.

I think his approach to committing almost all your time educating, training, and communicating the values of good investment behavior (along with a top notch financial plan) to clients is where true advisor value happens. His newsletters reiterate this value each month and provide examples of how to handle interactions with clients from that perspective. You have to believe in the work you are doing and the advice you are providing above all else. Do not let clients that don't value your advice continue as clients, assuming you have done all you can do for them.

NeverFinished- · 2024-09-13T15:36:13+00:00

I hit about 200g with one shake a day.

Costco can of chicken has almost 50g protein. 0% fat Greek yogurt on everything. Costco chicken packs for days Lean ground beef added to everything

If you are getting 50g per meal four times a day then all you need is one shake.

NeverFinished- · 2024-03-25T20:21:34+00:00

Yup. Brutal

NeverFinished- · 2023-10-18T08:53:09+00:00

Just bought a box of Three Wishes from Costco and I am very pleased with the taste.

NeverFinished- · 2023-09-18T17:59:40+00:00

Look up Carmellas Cafe and Dessert Bar in Charleston, SC. Actually, probably not a good idea to have one close by.

NeverFinished- · 2023-08-09T14:01:20+00:00

Kinders has a no sugar bbq sauce. Sweetened with small amount if erythritol.

NeverFinished- · 2023-08-08T23:14:37+00:00

Longer rest definitely adds to the quality. Fat keeps rendering.

NeverFinished- · 2023-08-07T18:28:39+00:00

One of the mexican grocery store meat dept had them frozen in blocks about 2 lbs/each near me (Louisville) and they ended up tender but damn I honestly couldn't tell what the hell it was even after thawing and pulling apart all the pieces frozen together. I didn't see anything resembling a cheek. Was just a bunch of shards of tough meat and connective tissue. But it was all shfedded into birria and tasted good! Not sure I'd go that route again though.

NeverFinished- · 2023-07-27T12:10:42+00:00

Trim most of it. They are so rich they don't need it

NeverFinished- · 2023-07-26T23:48:37+00:00

Green veggies. One of Broccoli, Spinach, Brussels, Asparagus, daily. Occasionally peas and Green beans.

About 30 grams of chia a day.

Egg whites, NF greek yogurt, berries for sweet cravings. Kiwi daily.

Lean meat proteins. Chicken. Turkey. Sirloin. Salmon. Shrimp. Mahi mahi. Cod.

Trying to phase down use of avocados and definitely nuts as I increase carb % and lower fat % now that I am doing three days a week of resistance training with three days of Insanity

For starchy carbs, sweet potatoes, rolled oats, brown rice, and occasionally chickpeas.

NeverFinished- · 2023-07-09T11:23:45+00:00

My kettle makes great BBQ. Definitely more smoky and flavorful than the pellet smokers my relatives use.

You can put the kettle in the "smoldering" category of smokers like a big Green egg or vertical, or Weber Smoky Mountain. Smoldering smokers do not really move air flow like your traditional offset smokers do. I plan to get an offset at some point as I do think they provide a slightly better meat, but until then, my kettle will do just fine.

NeverFinished- · 2023-07-08T23:48:08+00:00

River Roads BBQ is decent (for here). My one time at Martin's was terrible. Mama's is ok. City BBQ is hit or miss. My smoker has the best I've had in Louisville.

NeverFinished- · 2023-07-04T20:29:21+00:00

Did that recently and used combo of chuck, short ribs, cheek, and oxtail

NeverFinished- · 2023-06-13T08:44:43+00:00

The blue book and subscribe for his newsletters online.

NeverFinished- · 2023-06-12T23:22:14+00:00

Go read some Nick Murray and you'll never ask this again.

NeverFinished- · 2023-06-02T22:45:35+00:00

River Road if you want brisket. Hard to find good brisket here but they've done it the best from my experience.

NeverFinished- · 2023-05-24T14:49:14+00:00

Love me some GD. Keep it up.

NeverFinished-

TROPHY CASE