It wouldn’t take Freud to establish that I have an addictive personality. This could be my strongest asset. It could also be my greatest weakness. Over the last 3 years I have went from a bro garage lifter to the top of “The Little Guys” weight division is Strongman.
I’ve been asked countless times about programming, diet, training partners, and numerous other questions about the methods to the madness that contributed to my success.You want to know the answer? It’s my addictive personality. Just hold on and I will explain
Article by Drew Spriggs
The deadlift, undoubtedly the king of all exercises, will either be your favorite thing to do or the bane of your existence. Unfortunately I commonly see lifters get stuck at a PB for some time without a clue of how to progress – do you do deadlift more and risk the dreaded ‘overtraining’ zone, or do you give it some time off and come back once you’ve had a chance to recover? Do you run any of the deadlift specialization programs out there and hope for results, or do you wing it each session and hope for the best? If this seems like you, fear not! I have developed a 10 week program that I have used with clients to blast them through their current plateau.
Some information before we get into the nitty gritty – most people will either be weak off the floor or weak just above the knees. Aside from biomechanics, the main reason I see people miss deadlifts off the ground is because they aren’t explosive enough, or miss above the knees because they sacrifice speed for positioning (normally a thoracic spine that will round, essentially shortening the lever arm of the back and allowing the hamstrings to create more force for the hinge but putting you in a crappy position to lock your hips out). The game changer for most of these people will be a big block of hamstring work, however you first need to ensure there are no other weak links in the chain.
On this episode of Strong Talk Robert Oberst is back from The Log Lift World Championships, we talk about the disappointing performance, the travel, crowd reaction, Did Robert & Eddie kiss and make up? They also talk about the Orlando Europa, how great Nicholas Jonas is, drinking Chinese moonshine and…. MORE read more…
Article by Robert Lira
I am not sure if there is anything better to eat after a hard training session than a tender, juicy steak cooked over an open flame or some hot coals. But what do you do when you don’t have access to a grill? How would you go about cooking the steak? Enter broiler. Before you go about knocking the use of a broiler, know that a lot of top steak restaurants will use one to finish off steaks because it allows the steak to be cooked evenly and because the high cooking temperature allow for a nice carmelization to form on the steak (a broiler heats to about 500 oF/260 oC). It’s also extremely convenient because just about every oven has one (I have never seen an oven without one), making broilers extremely accessible and easy to use.
In Doncaster England in front of a sold out stadium and a estimated 500+ people watching on pay per view the hype for the Log Lift World Championships was a success Full results below