⚡Meat Hack. Whisky Lesson. Running Reset

Birthdays, anniversaries, milestones—not just your own. Most men forget. Sharp men remember.

Why It Matters: People remember who remembered them. A simple acknowledgment shows you pay attention to details others miss. It builds loyalty, deepens relationships, and separates you from the pack.

The System: Set recurring calendar reminders for key people—parents, close friends, your spouse and kids (because the couch isn't that comfortable). At work, keep a list of employee, peer, and management birthdays. A quick "Happy birthday" email or Slack message costs nothing but earns everything.

The Execution: For friends, skip generic texts. Reference something specific: "Happy birthday—I’ve got a great bottle of bourbon we need to share soon."

The Impact: When you remember dates others forget, you become the person people remember.

The Mettle Take: Memory is power. Show people they matter by remembering what matters to them.

Own the room. Set the tone.

Short ribs cost over $15/lb and scream "special occasion." Chuck roast costs $7/lb and delivers the same fork-tender magic. When done right, the difference is marketing, not taste.

Why Braising Works: Tough cuts have connective tissue that melts into silky gelatin when cooked low and slow in liquid. What starts tough becomes tender. What tastes cheap becomes rich.

Use chuck roast and pork shoulder —anything marbled with fat and connective tissue. Avoid lean cuts; they'll dry out.

The Method:

1.     Sear hard. Brown all sides in a hot Dutch oven. This builds flavor.

2.     Add aromatics. Onions, garlic, salt, pepper, carrots, celery, chile peppers—whatever you have.

3.     Liquid gold. Red wine, beef stock, or beer. Liquid should come halfway up the meat.

4.     Low and slow. 300°F oven, 3-4 hours. Walk away and let time do the work.

5.     Rest and serve. Let it sit 10 minutes. Meat should fall apart with a fork. Serve over mashed potatoes or rice to soak up every drop of that liquid gold.

The Mettle Take: Real cooking isn't about expensive ingredients—it's about technique that transforms the ordinary into extraordinary.

Because eating well is never just about the food.

Canadian whisky is often called the "rye" of the north—smooth, approachable, and versatile.

The Rules: By law, it must be mashed, distilled, and aged in Canada for at least three years in small wood barrels. It must contain not less than 40 per cent alcohol by volume. Unlike bourbon (51% corn) or rye (51% rye), Canadian whisky has no minimum grain requirements.

The Method: Most Canadian whisky is blended: lighter base whiskies mixed with flavorful rye-heavy whiskies. This creates a spirit that's lighter-bodied with notes of caramel, vanilla, and gentle spice.

The Nickname: Americans call it "rye" even though most contain more corn. The name stuck from early Canadian whisky's heavier rye content compared to American versions.

What to Try: Crown Royal and Forty Creek showcase the smooth, easy-drinking style. Craft producers like Lock Stock & Barrel (100% rye) push bolder, more complex releases worth sipping neat.

The Mettle Take: If bourbon feels heavy and Scotch feels intense, Canadian whisky might be your middle ground—smooth, blended, underestimated.

Because you’re not the only one who wondered.

If it’s been years since your last run, here’s a simple 4-week plan to get you back on the road without burning out or breaking down.

Week 1: Ease In

Week 2: Build Consistency

Week 3: Extend the Jog

Week 4: Solid Base

Week 5 & Ongoing

The Mettle Take: Start slow. Build smart. Stay sharp. You’re not chasing speed — you’re building durability.

Train with focus. Fuel with purpose.