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Bodybuilding Fitness Recipes Largest range of healthy bodybuilding fitness recipes for muscle building and fat loss! Get recipes for breakfast, post-workout, protein shakes and more




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  #71  
Old 04-11-2017, 11:36 AM
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Heres a good one, no added sugar, no fats

SWEET CORN RELISH:
4 C. sweet corn – cut from cob or frozen then thawed
2 C. sliced cherry peppers and pimentos
1/2 C. chopped sweet peppers (any color)
½ C. chopped jalapeno rings
¼ C. chopped parsley and cilantro.
1 T. white vinegar
1 T. your favorite hot sauce
S & P to taste
-Combine all ingredients. Check for seasoning.
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Get your liquid egg whites here at EGG WHITES INTERNATIONAL

  #72  
Old 09-01-2017, 11:25 AM
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This one turned out kick ass

Pineapple Vinaigrette
2 ½ Pineapples, Roasted
3 T Lime Juice
1 5.5 oz. can Pineapple Juice
2 T Dijon Mustard
1/3 C Rice wine Vinegar
2 T fresh Ginger
½ C honey
1/2 tsp vanilla extract

Combine above ingredients in upright blender and slowly add 3 Cups Salad Oil to emulsify
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  #73  
Old 09-01-2017, 04:54 PM
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Acneman's world famous pulled pork
one pork butt 8lbs or so
on bottom
2 medium yellow onions, thinly sliced or diced if you prefer.
1 tablespoon of minced garlic
2 chicken bullion cubes cubes one cup water

on top
1 tablespoon of minced garlic
[B]and the rub[/B] i put it on the top but you can hit the whole roast
1 tablespoon packed dark brown sugar
1 tablespoon chili powder
1 tablespoon kosher salt
1/4 teaspoon ground cinnamon

rub the pork and crock pot it on high for 3 hours then 11 on low, if in a hurry add 1 hour of "on high" for every 3 hours of low you want to cut out. its better slow though.

pull out the bone and excess fat and add barbecue sauce and serve on your favorite bread with chips or beans or both.

last time i removed the fat from the drippings, strained with a metal mesh, and made a reduction form the stock. added it back in. it was delicious. add it before the barbecue sauce and taste it, incredible.

make it yours by changing the brown sugar for molasses or honey, add beer to the bullion instead of water, add a shot of Bourbon, add Cayenne to make it a little hot. hell make your own barbecue sauce o find an exotic one instead of kraft.

enjoy

i know i will as ive got two crock pots going right now.
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  #74  
Old 09-01-2017, 05:29 PM
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That looks on point!!!!! you get the cheffly star of approval!!*
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  #75  
Old 09-01-2017, 08:06 PM
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thanks boss. i like to cook as you might have noticed
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  #76  
Old 12-15-2017, 03:26 PM
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I went to the Chinese buffet and got a buffet to go. had several of what I call rat on a stick. its boneless thigh on bamboo skewers.

looked up how to make it and it was so stupid simple.
cut the boneless thighs into strips,
marinade in teriyaki sauce for at least 2 hours but i have done 2 days before
soak bamboo skewers in water so they don't burn.
kebab the rat on the bamboo and broil or even bake.
don't have to be real carful with the trimming of the fat as a lot melts off when cooking

cutting kebabing and cooking 30 minutes maybe plus marinade time.

umm umm good.

have used breast meat too for those who worry about the fat and it is not as good and you have to be careful about cook time so it does not dry out but still very good
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  #77  
Old 12-15-2017, 05:39 PM
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If you marinade in enough liquid you can skip the step where you soak the bamboo... I do this all the time. Also, I buy pickled ginger in tha small bottlers and will mince a little and add, changes the flavor pleasantly but be careful not to use too much or it will get bitter...
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  #78  
Old 12-23-2017, 08:34 AM
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finally tried the guajillo rub added a couple of chiles de arbol for some heat. threw the boneless thighs in the insta pot and WOHOOOOOO that was good!!!!!!!!!!! shredded tyhe meat and made tacos

thanks A1
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  #79  
Old 12-23-2017, 01:51 PM
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Old 01-21-2018, 10:01 AM
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made a bunch of the rub last time. Used it on a pork tenderloin and a whole chicken. Smoked it for about 45 minutes and pulled em and finished in the oven (low on wood)

We ate the chicken for dinner but cut up and vacuum sealed the tenderloin for meals later.

this is one of my fav rubs now brother. Thanks
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