Hi Joel,
Great sauce ha??? I’m living in Jordan and we don’t have T.G.I. Friday’s unfortunatly, but I’ll be in Vancouver in the end of this months, I think they have it there right?? so I’ll definetly go and try it, I love the ribbsssssss… and bacon OHHHH its rare to find bacon in Jordanian Resturant because its Muslem Country, and if you find it some where its wayyyyyyyyyyyy expensive so we don’t eat it outside…!!!
anyway thank you for the tip and sure I’ll be back here after I visit Fridays.. ;)
Keep the good work and thank you for this good site..
Sana’a.
Anyone who knows me knows I love food.
Love it.
And when my cheat days roll around, I take full advantage.
So last Saturday (my cheat day) I took a trip over to one of my favorite restaurants—T.G.I. Friday’s—for a late night meal.
Wasn’t quite sure what I was in the mood for, but the ribs caught my attention at first glance.
Then I took a little closer look at the menu.
If you’ve been to Friday’s semi-recently, then you know they have a whole section of the menu dedicated to entrees smothered in the Jack Daniel’s BBQ Invitational winning BBQ sauce.
What you may not know (and I didn’t at the time either) is that the guy behind that sauce, and Jack Daniel’s invitation winner is a Body Transformation Insider member and previous client of mine – Chad Hayden.
Now, I knew Chad had really gotten into the BBQ scene over the past few years, but was pretty darn cool to see his name on the menu – and try his ribs!
The sauce was killer. If you haven’t experienced yet, I’d definitely get on over to Friday’s and grab a couple of the BBQ bacon-wrapped shrimp skewers or the Championship Sirlion – just be sure to sub out the mashed potatoes and/or onion rings for fresh veggies and you’ll be good to go (unless, of course, like me, it’s your cheat day :-)
So, have you tried the sauce? What did you think?
And let’s all give our fellow member Chad a big “congrats!”
Respond in the comments section!
Joel
P.S. In less than a week from today I’ll be rolling out some videos that show you exactly how and why I’m able to eat ribs (and anything else I want) on a regular basis and how I strategically use these foods to lose fat faster. After you get your hands on this information, you’ll never look at dieting the same again – stay tuned.
Related Posts
29 comments - add yours
Sanaa
April 11, 2009
Chad Hayden
April 11, 2009
Please, if any one finds this sauce in a country other than the USA, please let me know !!..
Duncan McIntosh
April 24, 2009
I don’t need to lose a lot of weight. I’m 76 years old; 5’10”; 178 lbs. The problem – I was 200 lbs 3 years ago. Went on South Beach, lost @ 15 lbs; began regular exercise and lost the rest slowly. But, I’m tired of not eating things I like. For 2 years I can’t budge below 178 and lose the belly fat. I don’t drink alcohol – not a beer belly. I have no hollow when I draw in my gut and could give up about 2″ on my waist. Your program sounded like a breath of fresh air.
Duncan McIntosh
Ha! What a coincidence! Small world, eh? Congrats to Chad!
Yavor
You must be logged in to post a comment.
Hey, it’s Joel! So you want to know a little more about me, huh? Well, I’d be happy to oblige :-)
I guess it all started back in 2001 (my freshman year of college) when I was just a “skinny fat” 19-year old kid. At the time, I was spending close to 2 hours a day in the gym (now my workouts last about 30 minutes), and despite my efforts, you’d probably never guess I worked out a day in my life by looking at me...