- 47,254
- 96,801
Gonna try 275 as my 3rd or 4th set on Saturday and see what happens
U got it bro. Grip n rip that **** !!!
STAY/GET BACK IN SHAPE VOL 3.0 -- A New Niketalk = A New Thread
- Thread in 'General' Thread starter Started by cincoseisdos,
- Start date
U got it bro. Grip n rip that **** !!!
- 28,546
- 54,210
Edit
Last edited:
- 1,469
- 887
video aint working.
- 23,082
- 8,730
Youtube doesnt recognize crossfitters 
- 458
- 599
Repped just copped
I have too much protein now..
I have like half a tub of orange dymatize which is pretty good and I just got 2 tubs of cookies and cream MP which is alright. It's gonna be hard to finish 10 lbs of thatI was expecting "cookies and cream" like an Oreo but it's chocolate chip "cookies and cream"
I copped two days ago and still no shipping... Said it would ship same day too
In the past, I've generally gone for ON's Extreme Milk Chocolate but went Double Rich this time after reading reviews and working out the price
- 8,702
- 2,543
- 28,546
- 54,210
- 28,546
- 54,210
This is for you Tdogg2k
225lbs 3sec Front Squat
Big Boss love my big oly thighs!?
225lbs 3sec Front Squat
Big Boss love my big oly thighs!?
everysingletime
formerly amel223
- 42,963
- 15,346
@marmourjr
Another one to add to the list
Another one to add to the list
- 28,546
- 54,210
- 12,838
- 27,926
That wrist flexibility though 
I dunno how yall do that
I dunno how yall do that
- 2,997
- 2,396
Volumeeeee bench tonight
Flat BB 225x5x10
Incline 225x5x8
Flat DB 100x5x15
CG 225x3x8
fuuuuuuuuuuuu
Anyone have tips of how to keep chicken juicy after it goes in the fridge overnight?
Flat BB 225x5x10
Incline 225x5x8
Flat DB 100x5x15
CG 225x3x8
fuuuuuuuuuuuu
Anyone have tips of how to keep chicken juicy after it goes in the fridge overnight?
- 47,254
- 96,801
Whats the point or difference in having the plates hanging from bands as opposed to just putting em on the bar? Srs question
- 28,546
- 54,210
That means you got the refrigerator on too cold...over cooked the chicken...over heating it in the microwave
- 3,569
- 2,468
In my experience it kid a depends on how it is cooked. If it is overcooked and dried out, then it starts sooner. For me, it usually hold ok for a few days then gets pretty dry
- 28,546
- 54,210
I'm assuming it works on control and stability. Being able to control the bar without having all the weight jumping all over the place.
- 458
- 599
Make sure you cover it when cooking/reheating if possible.
- 3,569
- 2,468
I was just about to edit my response to add this in. I try to reheat with a top on
- 47,254
- 96,801
Makes sense. Dude just toying around with the weights and **** lol
- 4,101
- 4,627
I add a little water when reheating any meat. And of course try not to cut it until you're ready to eat it.
- 3,569
- 2,468
Interesting. I prep chicken for a while week and usually cut it up in to smaller sections to store it
- 4,101
- 4,627
Yea I mean I do too
I think I may have overstated it a little. I just prefer to let meat sit for a few before cutting it all up. Seems to hold in some of the juice. I actually just looked it up though and supposedly it's a myth who knows
- 8,702
- 2,543
yall doing it wrong...
BBQ Sauce>
BBQ Sauce>
- 47,254
- 96,801
Hot sauce thoo
- 2,997
- 2,396
The plates hit the ground at the bottom and become weightless almost but hanging from the bands makes it tough as **** to stay tight on the way down, look how that bar is shaking. Doing it like that really tests you stabilizer muscles.
Look up the bamboo bar, Mark Bell uses it sometimes, its tough as ****.
Last edited:
