Joe Rogan - ???? JOE TALKS CARNIVORE DIET AND FRUIT #shorts ????
oe Rogan - ???? JOE TALKS CARNIVORE DIET AND FRUIT #shorts ????
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#shorts #BenPatrick #carnivorediet #jre #meat #joerogan #jreclips #kneesovertoes #ribeyes
Ben Patrick makes dunking look easy. Having a 42-inch vertical certainly helps. But believe it or not, it wasn't that long ago that the Clearwater native couldn't even grab the rim.
“I was going to bed dreaming you know being in high school, getting a fast break and being able to dunk. Not thinking that my reality was going to be waking up on an operating table having multiple knee surgeries being nowhere near dunking.”
As a 20-year-old, Ben dealt with chronic knee issues. Now at age 30, he’s able to dunk with ease.
His secret? An unconventional training method called knees over toes.
“When you do a full bend, you grow this tear drop muscle and this one is the fastest twitch which means it reacts quickest when you put impact on it and when you train full bend, you actually grow and thicken your tendons and that’s what holds the muscles together,” said Patrick. “I’ve actually been able to internally transform my knees, therefore the jumping is easier.”
Ben saw how we was able to fix his knee problems and wanted to help others with theirs. So the former basketball player turned trainer founded “Athletic Truth Group” and began sharing knees over toes exercises with the world.
“The backward sled is the foundation of the whole program. When people are struggling with their knees, usually there’s methods of avoiding knees in order to give them a chance to heal but actually the way the knees work they need blood flow to heel. It’s easy to get blood flow to muscles but it’s hard to get blood flow to tendons and ligaments. This allows, if you look at what they’re doing, to drive strength and blood flow to the knees to actively heal faster while getting more protected to not get injured in the first place.”
ATG coach Derek Williams says the knees over toes exercises helped him overcome years of knee pain.
“It’s crazy man. I’m 43. I came in with knee pain, hip pain from when I was a professional basketball player. I thought it was just wear and tear and old age. But then I learned how to train my body properly and I’ve literally reversed my aging. Like I’m back dunking, I’m back training with athletes.”
Now known as the “Knees Over Toes Guy”, Ben has developed a huge social media following and his workout routine even caught the attention of popular podcaster Joe Rogan.
“He’s been in touch with me for a while now, he’s actually been doing the program for over a year,” said Patrick. “So in January I get a message from Joe, you wanna come on the podcast January 18th? So I was like, done! It was amazing, he’s an amazing guy and I couldn’t be more grateful for that.”
While he’s enjoyed seeing his program become so popular, Ben says the most satisfying thing for him is seeing others be able to transform their knees like he did.
All these guys, we all work online, but most of them were like me. Most of them had knee surgeries, thought they’d never play basketball again. Now they’re dunking. So this is what it’s all about for me.
Joe Rogan - ???? JOE TALKS CARNIVORE DIET AND FRUIT #shorts ????
Smoked Chicken Bombs Recipe...These Are AMAZING! | Ash Kickin' BBQ
In today's video, I'm showing you my recipe for smoked chicken bombs, and these are amazing! If you've never had a smoked chicken bomb, let me break it down for you. It's basically a jalapeno popper, wrapped in a chicken thigh, and then wrapped in bacon. The prep is a little labor intensive, but these can be made ahead of time, and then smoked the next day. These are a perfect BBQ snack or appetizer, and they're also going to be perfect for Football Sundays this fall! This were incredibly simple to cook, and for this cook I utilized my Lone Star Grillz Pellet Grill, which is one of my favorite smokers to cook on! For the seasoning I went with my Ash Kickin' BBQ Honey Chipotle which paired extremely well with the sweet heat of these smoked chicken bombs! If there's one recipe you make on the grill, smoker, pellet grill, or pellet smoker this summer, it has to be smoked chicken bombs!
Look below for this full recipe. Any questions? Be sure to drop a comment, and I will do my best to get back to you! As always, thanks for the support!
LINK FOR MY RUB (Use code: ASHKICKIN to save 10%):
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Full Recipe:
| Ingredients |
-6 boneless skinless chicken thighs
-Ash Kickin' BBQ Honey Chipotle
-6 jalapenos
-A pack of thin cut bacon
- Raspberry Chipotle BBQ Sauce
-1 cup of shredded cheddar cheese
-1 block of cream cheese
| Instructions |
Prep:
1. Cut the stems off of the jalapenos per the instructions in the video, and then make a slit down the side of the jalapeno. Dig out all the seeds and veins with a spoon.
2. Combine the cheddar cheese and cream cheese into a bowl, season with about a 1/4 cup of Ash Kickin' BBQ Honey Chipotle Rub, and mix together so everything is incorperated.
3. Stuff your peppers per the videos instructions.
4. Put your chicken thighs in a plastic bag, and pound them out so they're flat and even.
5. Season both sides of your chicken thighs with Ash Kickin' BBQ Honey Chipotle.
6. Wrap the chicken thighs around the stuffed jalapenos per the videos instructions.
7. Wrap the chicken bombs with bacon per the videos instructions.
8. Apply a light layer of rub on the bacon once wrapped, and before smoking.
| Cooking |
1. Set your smoker for 300°F
2. Put your smoked chicken bombs on the smoker, and allow them to cook for 1 hour.
3. After one hour, check the temperature of the smoked chicken bombs, they likely will not be done, and at this point keep cooking them, or move them to a hotter zone on your smoker to cook for another 30-45 minutes.
4. After another 30-45 minutes, check the temperature on the chicken bombs, thighs can handle a higher internal temperature due to the fat in the dark meat. The main thing you want is the bacon to be cooked thoroughly.
5. Once the bacon is cooked, and your thighs are 175° F or higher, brush with the raspberry chipotle BBQ sauce, and allow the sauce to set for 5 minutes.
6. After 5 minutes, remove the smoked chicken bombs from the smoker, and allow them to rest for 15-20 minutes.
7. After the smoked chicken bombs have rested for 15-20 minutes, slice, eat, and enjoy!
**Links for everything I use down below**
------The stuff I use:------
-Ash Kickin' BBQ Honey Chipotle Rub (use code: ASHKICKIN and save 10%):
-Tailgaters BBQ Party Rub (use code: ASHKICKIN and save 10%):
-Livia's Seasoning:
-Granulated Garlic:
-Diamond Crystal Kosher Salt:
-16 mesh black pepper:
-SuckleBusters Honey BBQ Rub (use code: ASHKICKIN and save 10%):
-Shun Chefs Knife:
-Disposable Cutting Boards:
-Fat Separator:
-Thermoworks Smoke:
-Thermoworks Thermapen MK4:
-Cooking Racks:
*Some of these links may be affiliate links, these just help support my channel at no extra cost to you*
#smokedchickenbombs #smokedchicken #baconwrapped #jalapenopopperchicken #ashkickinbbq #lonestargrillz #pelletgrill #pelletsmoker #bbqrecipe #appetizer #gamedayfood
Grilled Ribeye Steak with Whiskey Butter
Do you want to add a little Zing to your Ribeye? Try this homemade Chili rub and Whiskey infused compound butter on your next grilled Ribeye. This huge 2 inch thick Prime Ribeye was outstanding!!!
Recipe:
Ribeye Steak and Whiskey Infused Butter
Ingredients
1 tablespoon New Mexican chile powder or chile powder
1 tablespoon chipotle chile powder
1 tablespoon Coconut Palm Sugar or Sugar in the Raw
1/2 tablespoon smoked paprika
1/2 tablespoon white pepper
1 teaspoon freshly ground black pepper
1 Bone-in ribeye steaks
2 slices Whiskey Butter (recipe is below)
Directions
1. For rub, in a bowl, combine chili powders, paprika, white pepper, black pepper, and sugar.
2. Prepare grill for direct cooking over low heat (about 300F). Meanwhile, let meat come to room temperature about 20 minutes before grilling. Pat meat with paper towels to remove excess moisture. Just before grilling, brush steaks with oil. Sprinkle about 1 tablespoon of rub and a little salt on steak.
3. Place steaks directly over medium-high heat for about 5 minutes. Turn and grill 5 more minutes for medium-rare doneness. Remove from grill. Let rest at least 5 minutes.
4. Top hot steaks with Whiskey Butter. Enjoy!!!
Whiskey Butter
Ingredients
4 oz unsalted butter
2 shallots minced, soaked in whiskey (I used Crown Royal)
3 teaspoons minced Cilantro or Parsley
1/2 teaspoon Dijon-style mustard (optional)
1 Tablespoon Worcestershire sauce
3 teaspoons whiskey
1/2 teaspoon sea salt or salt
1/2 teaspoon ground black pepper
Directions
1. Combine butter, shallot, cilantro, mustard, Worcestershire, whiskey, salt, and pepper. Mix well. Drop butter in spoonfuls onto waxed paper. Roll and smooth out to form a round log. Refrigerate until hard and easy to cut, at least 3 hours. Store in the refrigerator for up to 1 week, or freeze for up to 3 months.
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Music:
Niles Blues by Kevin MacLeod
Nile's Blues Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Grilled Jalapeño Poppers Three Ways
Chef Tom cooks up one of our favorite tailgating recipes, the jalapeño popper... but we switch it up with three separate recipes. Enjoy!
Full recipe:
Featured products:
Plowboys BBQ Yardbird Rub -
Plowboys BBQ Sweet 180 BBQ Sauce -
Cattleman's Grill Italiano Seasoning -
Cattleman's Grill Ranchero Seasoning -
The BEST Sauce Anyone Can Make
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