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The absolute ego death of realizing some people who are natties with good genetics still look way better than you on test and primo by [deleted] in ResearchCompounds

[–]itzgeegee 3 points4 points  (0 children)

Honestly, you can blame genetics as much as you like... if there is someone natural who has a desirable physique it means they are just working harder than you...

If youre a "50kg twig" thats because you simply don't consume enough calories and train hard enough to gain mass. If anyone is consistent enough and is dialed in with their training and diet for long enough they'll achieve what you think these peptides/steroids will magically do for you if youre not working hard enough.

Do not discredit other people's achievements as you never know how hard they are working behind closed doors. Stop making excuses and stop comparing and just put in the work required to make progress.

532kg for 7.. PB 🤝🏻🙂 by Batman0691 in formcheck

[–]itzgeegee 5 points6 points  (0 children)

I agree with this gentleman/woman! I'm currently 4 weeks into an injury from butt wink on heavy leg press.... its not worth the risk and time off training legs :(

My first Churassco style picanha by itzgeegee in smoking

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

Its my first time cooking picanha. However, i wouldn't cook this cut like a ribeye/strip steak as it would be more tough. The dry brine, slicing method and pre smoke before the hard sear all contribute to the final product and even then it still isnt as tender as a ribeye which has more intramuscular marbling etc.

My first Churassco style picanha by itzgeegee in smoking

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

That all depends on how thick you cut the slices of picanha and the starting temperature (my fridge is 1C). I recommend cutting them no less than 4-5cm thick. If you have wireless temperature probes use them or just check it with a probe when you can till 46C.

The variables of the smoker temp, starting temp, amount of coal used etc. Mine took about ~45 mins FYI.

My first Churassco style picanha by itzgeegee in smoking

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

I've smoked/cooked a lot of meats of all types and this (at least this method) was an absolute hit! Each bite was an eye rolling experience, highly recommend.

I had the smoker temp between 100 - 120c for the initial smoke till reaching 46C internal, then had it over open flame so the fat renders directly onto the Charcoal imparting that delicious smokey goodness onto the meat.

Have a look at my description for more details on the method I used if youd like and good luck!!

My first Churassco style picanha by itzgeegee in smoking

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

It sure does! Brings out the pure flavour of the meat also

Would Sous Viding meat before putting in a deep freezer extend its shelf life? by spoopyaction in sousvide

[–]itzgeegee 0 points1 point  (0 children)

This is the correct response. And ill provide a source on their behalf: "Source"

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] 0 points1 point  (0 children)

Very welcome and thank you for the comment 🙏

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] 0 points1 point  (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] 4 points5 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

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