Weightlifting/Bodybuilding Thread V.7 - let's see if more people care about themselves - General

[QUOTE=NixNax123;50184244]i literally have no ingredients except for the chicken[/QUOTE] Then cook the chicken and eat it, might be a bit bland but that's about the only problem of not having anything else.

Like a full chicken?

[QUOTE=DELL;50184250]Then cook the chicken and eat it, might be a bit bland but that's about the only problem of not having anything else.[/QUOTE] [I]how do i cook the chicken[/I] [editline]22nd April 2016[/editline] [QUOTE=Exigent;50184256]Like a full chicken?[/QUOTE] chicken breasts

[QUOTE=NixNax123;50184263][I]how do i cook the chicken[/I] [editline]22nd April 2016[/editline] chicken breasts[/QUOTE] George Foreman that shit. Lived in an apartment with a couple of my baseball teammates and we had those things cooking chicken breasts 24/7. Surely there is something in your kitchen though? Mustard, honey, BBQ, etc?

[QUOTE=Revenge282;50184498]George Foreman that shit. Lived in an apartment with a couple of my baseball teammates and we had those things cooking chicken breasts 24/7. Surely there is something in your kitchen though? Mustard, honey, BBQ, etc?[/QUOTE] i don't know what that means. i have a stove. an oven. a pan. tinfoil. and chicken breasts. nothing else.

[QUOTE=NixNax123;50184508]i don't know what that means. i have a stove. an oven. a pan. tinfoil. and chicken breasts. nothing else.[/QUOTE] George Foreman Grill: [img]https://s-media-cache-ak0.pinimg.com/236x/39/f6/ba/39f6babe2dca46c08eb8d5ee51c4cd44.jpg[/img] (pictured: chicken breast being George Foreman'd) Grilling it is the best you can do without anything. I suppose baking it wouldn't be terrible but it might dry out (wrap in tin foil maybe?). You're up shit creek without a paddle...

[QUOTE=Revenge282;50184596]George Foreman Grill: [img]https://s-media-cache-ak0.pinimg.com/236x/39/f6/ba/39f6babe2dca46c08eb8d5ee51c4cd44.jpg[/img] (pictured: chicken breast being George Foreman'd) Grilling it is the best you can do without anything. I suppose baking it wouldn't be terrible but it might dry out (wrap in tin foil maybe?). You're up shit creek without a paddle...[/QUOTE] i don't have one of those but i'm fine with baking it. so do you mean just get the chicken breast and wrap it in tinfoil and put it in the oven? for how long and what temperature

Dude, its a fucking chicken, you can google can you not? It's pretty self explanatory, preheat the oven to whatever it says on the package, put it on a baking dish or iron skillet. Laying foil down is optional, I cook potatoes alongside it and let the broth soak up in them. You can now cook chicken.

Cast iron in a 450 F oven for 25 minutes, flip half way through. Salt and pepper at least.

[QUOTE=SpaceGhost;50184626]Dude, its a fucking chicken, you can google can you not? It's pretty self explanatory, preheat the oven to whatever it says on the package, put it on a baking dish or iron skillet. Laying foil down is optional, I cook potatoes alongside it and let the broth soak up in them. You can now cook chicken.[/QUOTE] i've tried googling it, i didn't get any answers, so that's why i asked here, sorry. no directions on the package. i don't have a baking dish or skillet. (or salt/pepper) [QUOTE=Biotoxsin;50184630]Cast iron in a 450 F oven for 25 minutes, flip half way through. Salt and pepper at least.[/QUOTE] cast iron?

Any form of oven-safe container, wrap it if you want to keep it moist. 25 min @ 450F. If it's still pink inside, stick it back in. You have much to learn... [url]http://allrecipes.com/[/url]

alright, thanks. i'll wrap it in tinfoil and put that straight on the oven rack. i'll check that out, thank you. [editline]22nd April 2016[/editline] anyways, struggled today with squat 145lb and bench press 145lb. almost didn't finish my reps but on the bench press i struggled hard enough to finish my last rep. also doing 105lb on barbell row (: making lots of progress, but i'm still not seeing a lot of pectoral development. [editline]22nd April 2016[/editline] anyone have any good exercises for that?

Alright bro I'ma teach you how to get MOIST, SUCCULENT CHICKY in three easy steps. 1. Get a pan that is oven safe, put some water in that bitch, not too much. Don't submerge it, maybe a 3/4th cup depending on the size of the pan and how much chicky you got. 2. Preheat your oven to 400* F 3. If you have spices rub them on and put the chicky (I do 3 big ass breasts usually) in for an hour to make sure the top is nice and baked and the meat is all through. The water in the pan keeps it from drying out and its tasty. [editline]22nd April 2016[/editline] Frank's got a good recipe [video]https://youtu.be/-wNjSURAXlQ[/video]

thank you. I'll try that when I get a pan

[QUOTE=NixNax123;50184653]i've tried googling it, i didn't get any answers, so that's why i asked here, sorry. no directions on the package. i don't have a baking dish or skillet. (or salt/pepper) cast iron?[/QUOTE] [url]http://allrecipes.com/recipe/83557/juicy-roasted-chicken/[/url] I just googled this, 1st result.

[QUOTE=SpaceGhost;50185246][url]http://allrecipes.com/recipe/83557/juicy-roasted-chicken/[/url] I just googled this, 1st result.[/QUOTE] the thing is I have literally no money for ingredients or a pan or anything so I was just asking you guys if there was a way to cook it with what I have, okay [editline]23rd April 2016[/editline] anyways the problem is solved so I just need effective chest workouts other then bench pressing

So there's a chest lift my bodybuilding coach taught me and IMO it's the best goddamn lift that can possibly be done for chest. I have yet to perform anything else that even comes remotely close to lighting up the entire chest like a motherfucker the way this lift does. It's a modification of the standard cable fly. Set the pulleys as low as possible, grab a handle in each hand, and step forward with your arms relaxed until the weights on both stacks are lifted (this keeps them from ever touching the stack and you losing tension during the set). Keeping your arms as straight as possible, bring your hands up and together at roughly chin level. If you're looking at yourself from the front (doing these in front of a mirror helps), your arms should be at 45 degree angles from your body at the bottom of the lift and travel in straight lines to the point at your chin. Up to here, it's been a standard cable fly. But instead of the rep ending there, what you do is squeeze your hands together as hard as possible and "pump" them up and down from solar plexus to forehead height, keeping your arms out and as straight as possible. 3-4 pumps, then you let it down and that's one rep. It doesn't sound like it adds much, but do it as heavy as you can for 6-8 reps and you'll feel it blasting blood into your chest like nothing else can. It's also impossible to focus on "inner" chest due to the way muscle fibers work, but you'll feel this one bigtime in the center of your chest while doing the pumping for some reason. It's important to keep everything slow and controlled as well. A lot of guys swing a lot doing cables, trying to move the weight as fast as possible. This one is a strong controlled lift to the top with a hard squeeze while pumping. There's a lot of emphasis on keeping the arms straight as well. A lot of people use their biceps when doing flys. When it gets hard, you can bend the arms and bring the hands closer to the chest, but don't do that until you absolutely have to. I made a shitty diagram in case it sounds confusing. [IMG]http://i.imgur.com/K2rGWyP.png[/IMG]

Just got back from a sick arm session with a friend. I'm really glad I've been back in the gym, I'm seeing muscular gains and fat losses and I'm finally getting back into keto because I wasn't as dedicated with my diet as I was with lifting. I'm feeling better than I have in a while.

If you want to try another different variation of cable flys, set them to the bottom, the put an incline bench in between them with a preference to being a little more forwards so your arms end up flying above your collar bone (or below, play around with it) Squeeze at the top, do long slow reps, it hits pretty good

[QUOTE=NixNax123;50186956]the thing is I have literally no money for ingredients or a pan or anything so I was just asking you guys if there was a way to cook it with what I have, okay [editline]23rd April 2016[/editline] anyways the problem is solved so I just need effective chest workouts other then bench pressing[/QUOTE] Brah its just an example, I hardly season meat if im quickly cooking it.

can't even run .65 miles without getting bad shin splints. what do :(

[QUOTE=NixNax123;50187951]can't even run .65 miles without getting bad shin splints. what do :([/QUOTE] Start by learning proper running form, in the meantime rest until they get better, do duck walks daily, see a physical trainer if you have the ability to do so and ask if you can get specific treatment for them.

[QUOTE=MaverickIB;50187432] [IMG]http://i.imgur.com/K2rGWyP.png[/IMG][/QUOTE] this is a bit confusing but i'll try, thanks a ton. i'll do this and benching and that thing where you extend your arms to the side and pull them in. i just need to focus on getting more out of them. like, getting the bar to touch my chest on bench press. i need to do that. [editline]23rd April 2016[/editline] [t]http://i.imgur.com/Q3I0UvL.jpg[/t] GUYS I MADE MY FIRST CHICKEN AND IT'S EDIBLE thank all of you SO MUCH

[QUOTE=NixNax123;50188345]AND IT'S EDIBLE[/QUOTE] Interesting word choice

Does anyone happen to know of a simple thing to do to strengthen my lower back muscles? I did damage the muscles way back from doing rebar however as long as I build them up it's no longer a problem. Which I do landscaping so the rest of my body get's a full workout, I just find it to be lacking in the lower back area.

Looks bland as fuck Keep at it

[QUOTE=Badballer;50189155]Looks bland as fuck Keep at it[/QUOTE] i cooked it in tinfoil and it started drizzling hot grease or something in the oven and i took it out and almost burnt my hands then i ate it and couldn't finish it because the taste was just so bad

[QUOTE=NixNax123;50189244]i cooked it in tinfoil and [B]it started drizzling hot grease or something in the oven and i took it out and almost burnt my hands[/B] then i ate it and couldn't finish it because the taste was just so bad[/QUOTE] [QUOTE=Revenge282;50184687][B]Any form of oven-safe container[/B], wrap it if you want to keep it moist. 25 min @ 450F. If it's still pink inside, stick it back in.[/url][/QUOTE]

[QUOTE=Revenge282;50189424][/QUOTE] don't have one of those :v:

[QUOTE=NixNax123;50189431]don't have one of those :v:[/QUOTE] [QUOTE=NixNax123;50184508]i don't know what that means. i have a stove. an oven. [B]a pan.[/B] tinfoil. and chicken breasts. nothing else.[/QUOTE] Baby steps I suppose lol