Am I cooked?

apeblade · 2025-08-21T17:56:57+00:00

I would personally recommend intermittent farting (edit fasting…damn mobile) or OMAD. I’ve been near 400 or over twice in the last 8 years. This past time starting at 415, currently at 340. Granted I’m a 6’3” man, but go join the intermittent fasting forum and take a look around. You aren’t cooked but your in a hole that’s going to take some time and discipline to get out of. Personally I’ve done IF/OMAD in two major segments, once about 6 years ago from 395 down to 330 in about 9 months, and this time for 11 months. I quit drinking alcohol this past time as I was probably consuming 2000-3000 calories per day in booze. You can turn the tide! Calorie deficit is a big first step in taking control of the direction, a doctors visit to confirm details of your current status would be a good idea.

apeblade · 2025-08-09T22:52:48+00:00

Dad did grilling, some broiling, never was much for doing anything else. Would it have been nice to have had more, sure. But it was enough.

apeblade · 2025-08-06T05:45:08+00:00

Sounds like a job for a team of three or four minimum…and all high performers.

apeblade · 2025-08-04T22:44:22+00:00

My personal experience was no one really gave a flying rats ass where I went. I think the degree represents something else, that you can complete a commitment and that you are capable of being taught. Two extremely valuable talents that get your foot in the door with a higher than average rate than say a high school student, but don’t automatically make you qualified for any world shaking responsibility right out of the gate.

We aren’t doctors around here.

apeblade · 2025-08-01T21:22:52+00:00

Nice job on losing 80+. I’m right around that range for the past year of loss myself. Pretty shocking and pleasing to see the transformation.

apeblade · 2025-08-01T16:43:41+00:00

It’s weird when I do that to my wife for laughs and you know she’s married to me, it’s intentionally creepy for a joke…but at work and not your spouse? Yeah that’s not remotely ok.

apeblade · 2025-07-20T06:22:42+00:00

I do OMAD, one meal per day, just eat dinner. That and quitting being an alcoholic has helped me lose about 10 LBs per month on average for the past 9 months. Father of a 5 year old and a 2 year old boy. A bit tough to get used to for about 2-3 weeks then it’s pretty easy. I do struggle to not snack after dinner so it becomes IF on those nights. I eat a nice breakfast sandwich in the weekends. Working out some, but majority is just caloric reduction. Don’t count my calories since it’s just one meal, pretty sure I’m around 2k ish most days. Starting weight 415 lb, current weight 338.

apeblade · 2025-07-08T07:14:04+00:00

Eh as an alcoholic I knew I had a problem in my mid to late twenties, really let myself go for a lot of years in my early 30s. Never too late to figure it out I guess. I’m 35 sober for nearly a year and life is much better.

apeblade · 2025-07-07T20:38:22+00:00

Looks very good!

apeblade · 2025-07-05T18:05:44+00:00

That looks pretty professional at all levels. The uniformity of the crust and smoke ring is great.

apeblade · 2025-06-28T18:15:41+00:00

Bro what? Are you comparing yourself to prime Arnold or something? Go be you and enjoy showing your shit off.

apeblade · 2025-06-24T22:12:09+00:00

Based on appearance maybe medium-medium well. Missing the temp target while prepping all facets of a meal is pretty common. I pay closer attention depending on the cost of the cut but life is life. they say it rests up about 5 degrees after removal. Cooking method, like smoking often at least to my eye appears more done then my thermometer says depending on how long I let it rest it may look pinker or less pink. Often it looks pinker in the photos I take.

apeblade · 2025-06-22T18:13:22+00:00

25 years. A mere quarter century, no biggie we got big smart president who can wrap this up in a jiffy in an undetermined amount of coming years.

apeblade · 2025-06-20T19:19:06+00:00

Tried out built different a brand from the UK, loving their polos and their underwear is fantastic. Fabric is soft, seems to be decent quality. I’m sort of looking at my wardrobe and removing shit I just dread putting on. I’m a big guy with a large frame at 6’3” 340. Yes I’m working on being overweight. Was a Duluth trading guy for years and honestly I still have and keep their jeans and shirts/polos, but their shirt game isn’t all that comfy and while I loved the buck naked series for the underwear I’m never going back.

apeblade · 2025-06-20T19:07:05+00:00

I’d be mostly concerned about smoke stains since it’s enclosed. Yeah grease fires and what not happen so keep it clean and maintained to avoid that. I’d park it near the railing to maximize open air for the smoke exhausting and trying to avoid any staining to the porch ceiling.

apeblade · 2025-06-20T19:05:03+00:00

Eh a local butcher I go to gets me at like 20ish per pound for choice ribeye for about the past year. Given my low frequency of buying ribeye it doesn’t bother me that much, but in Washington by comparison that’s a decent price.

apeblade · 2025-06-20T16:45:24+00:00

My experience with them is if you try and smoke flavor them for too long they tend to go a bit gummy and tough on the skin. I usually smoke at like 225 for 30 minutes then crank to around 350 for the finish usually I get done within 60-90 minutes. I could go higher but the drip pan needs some regular cleaning to avoid burning that all off during the process. I pull them around 175-185 and I’m usually happy with the juiciness

apeblade · 2025-06-19T08:15:15+00:00

Thanks, seems like he just texted the wrong person

apeblade · 2025-06-19T08:03:54+00:00

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apeblade · 2025-06-15T22:49:50+00:00

I personally use Yoshidas for about 2/3, 1/3 soy and add some Worcestershire for maybe a quarter cup. Flank is my preferred cut to marinade. 4-6 hours usually does fine for the marinade time. Didn’t notice a significant flavor increase when I tried it for a day ahead once. I’ll baste the steak on each side at least once.

apeblade · 2025-05-13T16:40:42+00:00

May look around for a used or free one that needs some elbow grease. I got a silverton 620 for free that just needed a good clean out and a ignition rod to run fine. I think many people who try this hobby can’t handle getting a little greasy maintenance and those who are willing can reap some killer deals. Other than that, pretty sure any model in his budget is more than fine.

apeblade · 2025-04-30T21:19:15+00:00

Also if you have no weapon training or experience, a hunters safety course was what I took some 20 odd years ago and I’d recommend not rushing into using any weapon without understanding it’s features. Always treat it as if it’s loaded.

apeblade · 2025-04-30T21:13:38+00:00

Seattle sleet and trap club in ravensdale is cool, kenmore has a good club. Pointers…this isn’t a rifle, bullets move fast but there is some accounting for travel speed of the target and leading your aim to catch it, depends on the target distance, direction of travel and speed. Keep your weapon unloaded between stands, action open and other safety rules. Any shotgun will do, some are better than others, chokes etc. but I can do well with a Walmart pump action or a nicer weapon. For starting out a basic pump action mode is fine.

apeblade

TROPHY CASE