CHAT TRANSCRIPT 05.10.2005
No Name
Yes: Langer, who has authored three bread machine cookbooks steps outdoors to the backyard smoker, latest darling of patient alfresco chefs. He finds much to extol: the ease of the slow BBQ process; the succulence attained by cooking above a pan of water in smoky indirect heat; and the depth of flavor derived from marinades, dry rubs, basting?and, most of all, smoke. Before launching into his 120 recipes, Langer analyzes smokers, explains how to adapt Weber and gas grills and identifies tastes imparted by various woods. The heart of American barbecuing is ribs, says Langer, offering a dozen recipes including Gilroy's Garlic-Galore Ribs (calling for two heads of garlic) and Kimchi Ribs marinated in juice from Korean preserved cabbage. Bold barbecuers will encounter seductively unusual fare: Portabella-Stuffed Steak, Buffalo Roast, Linguica-Stuffed Chicken Thighs, Skewered Octopus and Smoked Broccoli Parmigiana. Ten sauces round out a book that may convince nonsmokers to light up.
Copyright 1996 Reed Business Information, Inc.--This text refers to the book "Where There's Smoke There's Flavor"
Marty Gallagher replies on 05-10-2005 at 12:56:07: Marty Gallagher replies on 05-10-2005 at 12:56:07:
I'm sold - so I what, go to amazon? Is this guy sold at Border's Books?
Is he the male Martha Stewart?
guitarfreak
Hey Marty, You still got that Eric Clapton guitar? Well... I am getting back into working out regularly. I bought an old house and spent litterally all my free time for a year and a half fixing it up. Now I'm done and have a killer work-out and music room. Been going at it for 5 weeks now. Cardio, on a bike, up to 60 minutes and lifting up to 40 minutes directly afterwards. 4 days a week. I start in on a protien shake imediately after cardio and start lifting. My routine is basically chest and triceps one day, biceps and back the next.. and squats too. Focusing on compound excercises and I change them up every day. Eating clean... and reading your site for suggestions. Glad you're still there providing the same great advice.
Marty Gallagher replies on 05-10-2005 at 12:50:11:
One great DC guitar legend reportedly buried new guitars in his cellar under dirt for six months, dug them up, fixed them up and sold them as a vintage 57 strats for a small fortune. American ingenuity at work!
No Name
Richard W. Langer is the author of Where There's Smoke There's Flavor. He is a former gardening columnist for the New York Times and the author of several gardening books, including The After-Dinner Gardening Book and Grow It!
Another quote: "Perhaps not since the fall of Babylon have so many city dwellers wanted to "return" to the country without ever having been there in the first place."
Marty Gallagher replies on 05-10-2005 at 12:41:57:
"where there's smoke there's flavor?" He right about that one - is he a food author? If so I'd like to read him...just yesterday I got a wild hare and roasted a whole chicken over hickory wood on my weber grill. I coated it with oil and crushed chipotle pepper. When the meat themometer hit 180-degrees, it was done! Coals were still hot and smokey so I wrapped a half-dozen lamb chops in country bacon and smoked them for an hour. Sinful!
Saginaw
I have some photos I shot recently in St. John, USVI -- I'll send them your way. Knowing your keen senses, I think you may like them. My best to your bride.
Marty Gallagher replies on 05-10-2005 at 12:47:29:
As IPF world bench press champion Dan Wagman once said to a table of boisterous powerlifters drinking in the hotel bar the night after the national championships, "You know the best thing about Marty?" Pause. "His wife!"
Lift variation
Hi Marty,
Regarding things like a pause at the bottom, a 5 to 1 count recovery vs. contraction, etc. Are any particularly better during bulk up and lean out?
Specifically, I'm wondering what lifting technique is better for lean out since I'm switching to that at the end of the month.
Marty Gallagher replies on 05-10-2005 at 12:35:53:
Either could be used with cause - personally, I think the purposefully slowed movements, hard-held contractions, slow rep speed etc., are best paired with getting ripped and shredded. You cannot handle near as much poundage when you are super-purposeful. On the other hand, explosively firing up concentric contractions seem to compliment wonderfully muscle building...you handle more poundage when you lift explosively and this accelerates the acquisition of size, strength and power.
An easy one
I'm moving to lean out. For legs, I'm thinking of supersetting squats w/ calf raises- 5x10 for squats and 5x20 for calves.
Si? No?
Marty Gallagher replies on 05-10-2005 at 12:59:05:
a more realistic super-set pairs calves with leg curls - you need all you're available power for squats and squats alone....
JimmyV
I meant 2-3 work sets. I usually do two warmups before I start the first exercise.
You're right, I did gloss over that 10x10. It's a routine that deserves much, much more attention respect. Over the four weeks, my strength really skyrocketed. Looking over the logs, it was between 15-30 pounds in each and every lift that I did, while my bodyweight actually dropped a few pounds. After the 10x10 month, I'm now easily handling for nine reps what I had to GUT OUT for five before. The results were simply amazing. I could even see the difference in the mirror after just 10 days. You can't beat that. But perhaps more importantly, I felt like I really got to know each of the lifts -- when you're doing your 100th weighted squat of the day, you feel it in almost every single muscle of the body. My form improved quite a bit, and I definitely felt out the groove in each movement as I hadn't before.
Of course, the routine did come with its fair share of pain and suffering, some of which was good, and some bad. The DOMS after squat days was actually rather astounding the first couple of weeks. I had to put cardio almost entirely on hold, which, considering that I was lifting five days a week didn't particularly bother me. On the other hand, my joints were also beginning to protest just the tiniest bit to the volume of single movements. I was still a couple of weeks away from any sensation you could rightly call pain, but I like to change things up at the slightest sign of discomfort. Also, last week's gains were on the weaker side, and I was just darn sick of doing that many reps of the same thing.
Marty Gallagher replies on 05-10-2005 at 13:00:59:
so what do you think of 5x5 or even 3x3?
Saginaw, MI
Hi Coach,
No question, just a couple statements.
1) I'm delighted to see you've not missed a beat with your new site and format. It looks like it's coming together well.
2)I thought of you the other day when I read this quote by Richard W. Langer: Apprentice yourself to nature. Not a day will pass without her opening a new and wondrous world of experience.
All the best, Coach.
Marty Gallagher replies on 05-10-2005 at 12:29:14:
Love the quote - who is this guy? Some mass murderer?
Hey I was walking round the farm this morning at 6am and the light was perfect - I thought of you and wished you been here with me with your staggering array of nikon lenses to fit the digital Nikon monster camera. I went down into that wet section at the bottom of the steep trail next to the trout stream where that log is with the moss - this morning the sun was causing the mist to rise up in that spooky swampy area. I stepped on a branch and caused a crane to take off flying down the stream...it had a six foot wing span.
Blaster
Marty,
My workout routine consists of full-body workouts 3x per week. I use mostly compound movements and use 1 exercise and 2 sets per body part. I do this instead of splitting (ie arm day, chest day, etc) because I like to stimulate my muscles throughout the week versus once per week. So for example, come Friday, I'll have done 6 sets of bench presses split up over 3 days instead of 6 sets on chest day and then no more chest exercises until the next chest day in a week.
What do you think about that? Good? Bad? Indifferent?
Marty Gallagher replies on 05-10-2005 at 12:21:33:
Split routines become a necessity once the athlete surpasses a certain strength level: if you bench press 100-pounds for say 10 reps, it doesn't take long to do your three sets of bench presses and move on to the next exercise. If you bench press 400, it takes a hell of a lot longer - squats or deadlifts? same thing - do you know how long it takes to get to 600-pounds? one typical series of warmups might be 135x15, 225x8, 315x5, 405x3, 455x1, 505x1, 550x1, 605x5...you need a long time to get safely into the poundage stratosphere...so as long as you have the time to train the entire body 2-3 times a week - great! have at it! do it long enough and this will become impractical - you won't be able to fit all the exercises into the time constraints.
Zebulondragonslayer
Hey Marty,
One day each week I have been doing Front Squats, Clean and Jerks and Deadlifts in that order and heavy as possible on the front squats & am doing the 6's you recommended on the deadlifts. I like the combination of compound exercises and am hitting the back and legs amply with this rtn. That is just 1 day of course. Do you see any problems with this combo ?
Marty Gallagher replies on 05-10-2005 at 13:02:32:
Man that's murder's row - this is straight Bulgarian Olympic training hall stuff - I would put the front squat on a different day - keep legs and back as far apart in the training week as possible under normal circumstance - there is no way you deadlift ability won't suffer placing it behind front squats and clean and jerks in the workout....
Keith
Coach,
In your opinion, what is the greatest individual lift ever made in competitive lifting history?
thanks
Keith
Marty Gallagher replies on 05-10-2005 at 13:06:45:
LAST ONE OF THE DAY!
Impossible to say - Paul Anderson squatting 1200 with no gear in 1960 - consistently! past that and a good case could be made for lots of lifts and lifters - like Jim Williams 700-pound bench press in 1970 with no bench shirt.
No Name
Hey Marty, how's the kayaking going?
Marty Gallagher replies on 05-10-2005 at 12:53:31:
The water at the high mountain lake is still a little too cold and the rush of trout fisherman has yet to abate - give me another month...the fisherman inhibit me and they'll be gone soon enough. Plus they don't have them displayed yet at the sporting goods store.
Riverhorse
Marty,
Are commercial kettlebells worth the investment or can the same movements and circuits be done with dumbells and or homemade type devices?
Marty Gallagher replies on 05-10-2005 at 12:06:34:
A rose is a rose is a rose and an implement is an implement is an implement - these are fitness TOOLS - there are expensive tools and inexpensive tools but let's make sure and get some tools and try out the training. The training is the important thing - is this tool better than that one? Maybe. So much depends on your economioc state-of-being...if you have the dough why not? If not able, find a way to make it happen anyway...
JimmyV
Hey Coach,
Just last week I wrapped up four weeks of that 10x10 routine I hijacked from another chatter (which was great, if taxing, by the way), and I'm looking to do something a little different. I was thinking of a periodization routine, as I haven't done one in the past. Does this make any sense:
Monday - Legs
Squats (3 sets)
Leg curl (2 sets)
Dumbell calf raise (2 sets)
Tuesday - Chest/tris
Bench (3 sets)
Incline B (2 sets)
Close grip B (2 sets)
Skull crushers (2 sets)
Weds: Off.
Thurs:
Deadlift (3 sets)
Barbell row (2 sets)
chins (2 sets)
barbell curl (2 sets)
Friday
Dumbell shoulder press (3 sets)
lateral flyes (2 sets)
Some grip work.
I was thinking rep ranges per week of 9, 9, 7, 7, 5, 5, 3, break (going on vacation), 3, with ascending intensity over the cycle. By that arithmetic, the whole thing will last nine weeks. I'd probably keep the assistance exercises in the 8-rep range the whole time.
What do you think I should change? This is a new sort of routine for me, so I'm more or less pulling this from a combination of thin air and random things I've read all over the place.
Thanks, and sorry for the super-long question.
Marty Gallagher replies on 05-10-2005 at 11:55:35:
It ain't all that long a question...
The spacing, sequence and exercise selection looks fine - when you say, '3 sets' '2 sets' etc. what does that mean? three sets total including warmups? Part of me wants to go, 'wait a minute!' 'wait a minute!' you're glossing over what happened on the 10x10? What happened? 4-weeks is the bare minimum using the 10x10 aproach and you seem pretty eager to bail - most programs that work you have to pry the athlete's bloody fingers off the program in order to try something new - usually after four weeks of 10x10 we go to four weeks of 5x5 using the same procedure....then four weeks of 3x3 to peak strength - what's up? Did you get bigger or stronger or learn about those damn lifts - technically speaking - expound and expand! Seems as if you can git shed of this thing fast enough!
Galaxy
I've gathered from your articles and posts that cooking in oil isn't as bad for you as people might think. I'm wondering what you think about deep frying. I've heard that deep frying at the right temperature (375 degrees) does not impart much grease onto the food. Also, if frying in something like peanut oil and kept below the smoke point, trans-fatty acids do not form. I don't eat much fried food, but I love having fried chicken every so often, and deep-fried turkey at Thanksgiving is phenomenal.
Marty Gallagher replies on 05-10-2005 at 12:12:28:
Again - not really accurate: I will only fry food in two oils - olive oil or MCT oil - I will not use cannola oil, veggie oil, peanut oil, or any other oil for a variety of reasons to detailed to go into now - suffice to say olive oil is superior for a whole host of reasons and MCT oil is treated as a carbohydrate by the body and makes for a great 'diet' cooking oil. Alton Brown has a great book called, "I'm only here for the food" and in it he goes into great scientific length to explain that if food is fried correctly, the amount of oil absorbed into the food is negligible. Why? Optimal fry temperature causes water and oxygen inside the food to seek to escape with greater ferocity than the hot oil attempting to invade. The best fried food will only absorb a miniscule amount of the lipid the food is cooked in...
Marty Gallagher
Hello, and welcome to this week's chat! You may submit questions ahead of time, and I'll answer them when the chat starts at noon.
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