I'm just curious what the average is.
For me, I usually handle my meat in the evenings, 3-4 days a week.
But because I don't consume read meat or poultry, it's always something like Salmon, Shrimp, or some kind of white fish.
I don't use much seasoning most of the time, and I'm curious if actually RUBBING the seasonings into the meat itself makes a huge difference... I saw some videos where they actually let salt/pepper etc set into the meat for hours at a time, and of course there's a big market for dry rubs, etc.
Are you doing a lot of fancy seasonings/rubs? Or, do you just eat it with some kind of sauce, or even plain?
For me, I usually handle my meat in the evenings, 3-4 days a week.
But because I don't consume read meat or poultry, it's always something like Salmon, Shrimp, or some kind of white fish.
I don't use much seasoning most of the time, and I'm curious if actually RUBBING the seasonings into the meat itself makes a huge difference... I saw some videos where they actually let salt/pepper etc set into the meat for hours at a time, and of course there's a big market for dry rubs, etc.
Are you doing a lot of fancy seasonings/rubs? Or, do you just eat it with some kind of sauce, or even plain?
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