1 2 3

0 Comments

  • He trained in the morning usually 6-9am. Each workout would last 2½ - 3 hours.
  • A typical pre-workout meal would be a cup of coffee maybe a can of tuna and a protein shake that tasted like dirt - yummy.
  • He would change his workouts every 4-6 weeks.

0 Comments

0 Comments

Below is the 1st of three courses from his book: Building Bulk And Power. The book is more detailed and a recomended buy for any fan of Bill Pearl. He sells it on his website

 

Sergio Oliva and Bill Pearl 1971 Mr. Universe contest

 

Course Number One

 

Follow this course of exercises for a six weeks period:

 

0 Comments

When Stallone first came to Franco to begin training, he was 170 pounds and very well defined. But he didn’t feel he was big enough and wanted to put on 10 pounds of muscle in six weeks. Franco knew how hard Stallone was capable of training, so he decided that was a feasible goal.

 

0 Comments

Warm up: parallel bar dips and chins in super set style. He would do three super sets of as many reps as he could manage.

Seated barbell press behind the neck:

12 reps for the first set. After a short rest and adding twenty pounds he did another twelve reps. The third set was eight reps with and additional twenty pounds. The fourth set he kept the same weight for eight reps. The fifth set was six reps with the same weight. The final and six set was done for twelve strict reps with a reduced weight.

Seated bent over laterals:

5 sets of 15 reps. 

Seated dumbell press:

1 Comments

Below is the first workout routine Steve Reeves followed 3 times a week (Monday, Wednesday and Friday). He trained in his garage with a 200 pound weight set he purchased with money saved from a paper route job he had.

0 Comments

Ingredients needed:

1 pound ground sirloin

3 whole eggs

8 Wheat Thin whole wheat crackers (or saltines)

chopped green onions

Preparation:

Using a fork, mix the eggs with the meat in a large bowl. Crush the crackers up into small crumbs and add along with the chopped onions. Keep stirring until the mixture becomes semi-thick. Cook as you would a regular hamburger--do not overcook.