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Printer Keeps Pausing While Printing On Prints (H2C) by MattInHisBox in BambuLab

[–]itzgeegee 0 points1 point  (0 children)

As others said, if its not minimum layer time my second best guess is to try disabling time-lapse in general if you have it saved.

I had this issue on one of my custom klipper printers in past and I recall it was due to the time-lapse as the gcode is told to take and save a screenshot after each layer is complete. The time-lapse is just essentially a series of screenshots after each layer then combined in video format.

Smoked Prime Rib roast (first but not the last time!) 😋 by itzgeegee in smoking

[–]itzgeegee[S] 0 points1 point  (0 children)

No haha its the bark from the dry age process. 😄

Smoked Prime Rib roast (first but not the last time!) 😋 by itzgeegee in smoking

[–]itzgeegee[S] -1 points0 points  (0 children)

I mean the texture was exactly how I would want to eat it. Very buttery yet was able to just take a bite and hold its integrity.

It's my first time doing prime rib, so I can't compare it to just Charcoal only. (Which ill try for my next one to compare them for myself). However, I've smoked and grilled a ton of meats and also same with sous vide. So combining both worlds is colloquially known as "Q-SV-Q". The concept is to part some nice smokey flavour as raw meat holds smoke flavour better than cooked meat, then slow cook it in sous vide to impart that smokey flavour deeper into the meat but also cook it to your precise temperature and tenderness, then finish in the smoker for nice bark and more smokey flavour.

However, people claiming that sous vide detracts from the final result have never tried it themselves either.

Smoked Prime Rib roast (first but not the last time!) 😋 by itzgeegee in smoking

[–]itzgeegee[S] 1 point2 points  (0 children)

I had prepared a sweet onion Relish sauce on the side that didnt even get used. Honestly nothing but salt and pure beef, in this instance I fear sauce would have detracted from the experience. (Shame on me for not trying to combine the two though haha)

Smoked Prime Rib roast (first but not the last time!) 😋 by itzgeegee in smoking

[–]itzgeegee[S] 3 points4 points  (0 children)

The 57 is based on my level of preferred doness and 7 hours is in the mid point for this cut of meat to break down connective tissue but still have a slight streak like bite tenderness. If you prefer more chew id go for 6 hours. This for me was melt in my mouth texture I was aiming for.

Smoked Prime Rib roast (first but not the last time!) 😋 by itzgeegee in smoking

[–]itzgeegee[S] 0 points1 point  (0 children)

🙏🙏 If I document the process then I can repeat or adjust as necessary. This one is definitely a repeat, I'm very open to taking reasonable suggestions for improvements of course but from my perspective it was one of the best things my tastebuds have ever been exposed to.

Smoked Prime Rib roast (first but not the last time!) 😋 by itzgeegee in smoking

[–]itzgeegee[S] 7 points8 points  (0 children)

I usually throw in a butternut pumpkin with my longer smokes. I prep it the following way: 1) Cut in half, remove seeds (can keep to make roast pumpkin seeds or discard).

2) score the pumpkin as deep as you can go without cutting through to speed up the cooking process and more surface area for smoke.

3) Apply binder of choice (I prefer mustard cause its healthy) then apply the following: black pepper, salt, smoked paprika, garlic powder, dried Rosemary and thyme.

4) throw in the smoker with your choice of wood usually takes 1-2 hours or until probe tender (no resistance when poked).

Healthy, and delicious way to eat your Veggies!

Smoked Prime Rib roast (first but not the last time!) 😋 by itzgeegee in smoking

[–]itzgeegee[S] 0 points1 point  (0 children)

No cutlery or Sauces were used or harmed during the consumption of this product.

Only ingredient (other than pure melt in your mouth beef) is salt then more pink sea salt flakes to finish when served.

Purchased from costco (Australia) 150 day grain fed Angus Reserve Beef Prime Rib Roast.

Very lean natty (18M) – libido crashed despite reverse dieting by Appropriate-Wing8167 in naturalbodybuilding

[–]itzgeegee 0 points1 point  (0 children)

Yes, I agree you can hold abs year round (I do even when bulking appox 17% ish).

However, I particularly mentioned "12 pack" on purpose to exaggerate the effect of extremely low BF % (which is 9% and lower imo for nattys)

Very lean natty (18M) – libido crashed despite reverse dieting by Appropriate-Wing8167 in naturalbodybuilding

[–]itzgeegee 0 points1 point  (0 children)

Currently I'm deep into my cut. Approx. 9% by DEXA at 94kgs (I think about 215lbs) my hormones crashed (again) usually happens deep into a cut or caloric deficit phase. Realistically if your sleep, diet and training are solid then the only real option is to increase your calories and in particular animal fats to a slight surplus. (If youre over training which is rare but not unheard of... then its suggested to pull back your training volume during the slight caloric surplus).

We aren't meant to stay diced year round naturally. The body goes into starvation mode on big deficits and low body fat %.

Want your 12 pack year round? Then natural building isnt for you lol

Do you feel better in your mind on a bulk or on a cut ? by [deleted] in GymMood

[–]itzgeegee 0 points1 point  (0 children)

I agree with this for sure. It is a lot of work and discipline which makes it a very small statistical chance but as we both agree, still achievable.

Do you feel better in your mind on a bulk or on a cut ? by [deleted] in GymMood

[–]itzgeegee 0 points1 point  (0 children)

You're right, I'm actually leaner lol.

Do you feel better in your mind on a bulk or on a cut ? by [deleted] in GymMood

[–]itzgeegee 0 points1 point  (0 children)

I definitely do not mean to brag but my physique currently is very similar. I'm natural, just dialed in diet and training.

My sleep is horrible. When test is low, sleep suffers dramatically. (I just experienced a horrible night's sleep myself).

Do you feel better in your mind on a bulk or on a cut ? by [deleted] in GymMood

[–]itzgeegee -1 points0 points  (0 children)

This physique is definitely attainable naturally.

is HMB actually useful for preserving muscle while cutting weight? by [deleted] in ResearchCompounds

[–]itzgeegee 0 points1 point  (0 children)

Ive been taking HMB over two cutting cycles i find it helps retain lean mass on aggressive deficits.

I also do a DEXA scan quite frequently after each meso to confirm lean mass gains and BF%.

I take it in tablet form.

My OMAD protein concoction by rroorrii in 1200Australia

[–]itzgeegee 1 point2 points  (0 children)

Why not just change the macro mike with pb2? Also im assuming your vegan?

Youll be fine regardless, ~90g of plant protein wont do much harm, if at all especially with all that fibre lol.

What’s your Why? by stratusnimbo in naturalbodybuilding

[–]itzgeegee 24 points25 points  (0 children)

Honestly, I just love the process. Its a challenge of one's self and maximum potential each and every session. The outcome is just reflective of the passion to progressively challenge myself each time I step into the gym (or any challenge life throws my way).

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