Grind with mortar and pestle until fine (paprika should be the main ingredient (3 parts for every 1 part of the other ingredients). Rub both sides of meat. Cook fat side up for about 2 hours at 140c. Increase heat to 180 for last 15 minutes for crispy finish if desired.
Start with and end with a 60 second handstand (if you dare)
Speaking of travel, we will have some interesting new menu items for our warm-ups in 2012, courtesy of Coach Burgener who put us through our paces at Schwartz's Crossfit in Melbourne Dec 4-5.
Crab, Avocado and Rocket Salad with Chive Vinaigrette
Chive Vinaigrette
1/2 cup extra virgin olive oil
1/4 cup snipped fresh chives
2 Tbs fresh squeezed lemon juice
2 Tbs fresh squeezed grapefruit juice
1/2 Tsp ground brown mustard seed
Sea salt and black pepper
In a blender, puree the oil and chives until smooth and set aside. Strain chive pulp (optional) Add remaining ingredients and blend. While blender is running. slowly add in oil
60 Second Cobra
25 Wall Ball Sit Ups
10 Pistols Each Leg (See Video Above)
15 KBS
60 Second Alternate Cat/Cow Pose
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Traveling and can't get to the box
10 Burpees
10 Squats
10 Sit Ups
10 Rounds for Time
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Music