Monday, May 30, 2011


ok, so now that you have all this great meat, what are you gonna do with it? how should you prepare it? go get DRESSED TO GRILL and break out of a flavor rut by trying these tasty toppings, rubs and marinades.
Cocoa Rub: in a bowl, combine 2 tsp sugar, 2 tsp cocoa powder, 1 tsp dired thyme, ½ tsp each cumin, paprika and allspice and ¼ tsp each cinnamon and sea salt. rub over poultry, steak and pork.

Maple Marinade: in a large container, mix ¼ cup each pure maple syrup, extra-virgin olive oil and orange juice, ¼ cup balsamic vinegar and 2 minced garlic cloves. add fish or poultry and let soak for at least two hours.

Strawberry Salsa: thread 2 cups of (approximately 16-18) whole strawberries onto skewers and grill for 3-4 minutes. slice berries and toss with 1 seeded and minced jalapeno pepper, 1 tbsp minced ginger, cup chopped cilantro, juice of 1 lime and 1tsp honey. serve over fish, poultry and pork.
Source: REPS Magazine ~ Summer 2011
by: Matthew Kadey, MS, RD


Sunday, May 29, 2011


Best Movie
Costa Brava, Kristen Bjorn

Best All Sex
Loading Zone, Hot House Entertainment

Best International
Too Big To Fail, Bel Ami

Best Comedy
Getting Levi's Johnson, Jet Set Men

Best Ethnic
Steamworks, Raging Stallion Studios

Best Twink
My Summer Vacation 1, Citi Boyz

Best Fetish Movie
Double Czech: Twins in Lust,

Best Fetish Extreme
Kennel Master, Titan Men

Best Pro-Am
Deep In The Fox Hole, Active Duty

Best Director
Tony DiMarco, Brutal 1 & 2, Raging Stallion Studios

Newcomers Of The Year
Steven Daigle & Riley Price

Performers of the Year
Samuel Colt & Brent Everett

Best Versatile Performer
Wilfried Knight

Hottest Bottom
Angelo Marconi

Hottest Cock (cut)
Shane Frost

Hottest Cock (un-cut)
Kris Evans

Best Actor
Brent Everett, Little Big League IV:
Grand Slam
, Channel 1 Releasing

Best Non-Sexual
Howard Andrews, Little Big League IV:
Grand Slam
, Channel 1 Releasing

Best Solo
Shane Frost, Shane's Pool Party, Falcon/Jocks

Best Duo
Benjamin Bradley & Brian Hanson,
Lotus, Colt/Buckshot

Best Three Way
Dominic Pacifico, Spencer Reed and Alexsander Freitas,
Adrenaline, Mustang

Best Group Scene
Tony Madrid, Raul Enquidanos, Ray Andres & Justin Harris,
Costa Brava, Kristen Bjorn

Best Supporting Actor
Brenn Wyson, Brutal 1 & 2,
Raging Stallion Studios

Hottest Cum Scene
Samuel Colt, Alessio Romero, Arpad Miklos,
Brenn Wyson, Crotch Rocket, Mustang

Hottest Ass Eating
Brian Hansen & Benjamin Bradley,
Lotus, Colt/Buckshot

Best Videography
Tony DiMarco,
Brutal 1 & 2, Raging Stallion Studios

Best Screen Play
Chris Steele, Getting Levi's Johnson,
Jet Set Men

Best Art Direction
Getting Levi's Johnson, Jet Set Men

Best Box Cover
Hot Sex, Raging Stallion Studios

Best Still Photographer
Greg Lenzman

Best Porn Star Site

Best Porn Star Blog
Mike Dreyden

Best Porn Blog
Gay Porn Times

Best Original Content
Next Door Studios

Best European Theme Site
Bel Ami Online

Best Fetish Site
Active Duty

Best VOD Site
Naked Sword

Best Video Company Site
Hot House Entertainment

Best Affiliate Program
Channel 1 Releasing Affiliate Program

Best Live Cam
Camera Boys

Best Mega Site
Suite 703

Maleflixx People's Choice Award
Reckless, Hot House

Saint Award
Mr Pam

Lifetime Achievement
Kristen Bjorn

Wall of Fame
Sister Roma, Steve Shay,
Brandon Baker, Dean Monroe

congratulations to my fellow nominees, winners and the grabby team for another amazing year and event! ~MD

Wednesday, May 25, 2011


no matter where you live we have all felt the signs... stuffy head, achy muscles, feelin run down... YOU'RE GETTING SICK! try these tips to help stave off getting the flu or the common cold. winter, spring, summer or fall, these tips will help... i follow them every day!

drink water!
water flushes your system, helping you stay hydrated and healthy. aim for at least 64 ounces of water per day.

avoid touching your face!
the cold and flu virus easily enter through the mucous membranes of your body such as the eyes, nose or mouth.

wash your hands!
most cold and flu viruses are spread by direct contact such as through a handshake or by sneezing into your hand, then touching an object, and thus infecting it.

exercise (especially aerobic exercise) increases your hear rate, rate of breathing, and core body temperature. collectively, this can help boost the white blood cell count of your body (white blood cells fight off infections).

eat your fruits and veggies!
foods that come from plants (especially dark green, red and yellow types) are rich in antioxidants than can help boost your immune system.

minimize alcohol!
alcohol has been shown to suppress your immune system. additionally, alcohol can dehydrate your body.

dont over train!
while exercise is good, it can be too much of a good thing. ensure you incorporate adequate recovery, rest and relaxation into your training program to keep your immune system strong.

Source: MuscleMag - March MMXI



the difference between my tattoo and the bio-hazard logo is pretty obvious, to me anyways, but for some my tat is mistaken for the other which is understandable. and, sometimes guys ask me "why do you have a bio-hazard tattoo"? i think the real question they are asking is "are you poz"? the answer is no, im not poz.

was a time when i was considering the bio-hazard symbol as my first tat. it was a time when tribal tats were all the rage. i wanted something that looked cool, had meaning and nobody had. i changed my mind when i saw a guy with the symbol on his chest. i was bummed but i wanted to find out why he got it. he said "im toxic", winked at me then walked away. well alrighty then. so i waited, and waited, and waited some more until i decided what to get.

i got inked November 14, 2003! what does my tattoo mean, well im glad u asked... its called the Triquetra (try-KET-ra, Latin for "three cornered"). fans of the TV show CHARMED know that the symbol represents the "power of three". the Triquetra also appears on the christian bible, new king james version, in real life and is considered by some as a protection symbol. so what's the real story behind this symbol? here are the two current viewpoints of what the Triquetra symbolizes.

Christian Symbolism: the Triquetra represents the holy trinity: the father, son, and holy spirit. the unbroken circle represents eternity. the interwoven nature of the symbol denotes the indivisibility and equality of the holy trinity. it symbolizes that the holy spirit is three beings of power, honor, and glory but is indivisibly one god.

Pagan/Wiccan/Goddess Symbolism: the Triquetra represents the threefold nature of the goddess as virgin, mother and crone. it symbolizes life, death, and rebirth and the three forces of nature: earth, air, and water. The inner three circles represent the female element and fertility.

many cultures and religions consider the number three to be holy or divine. The symbol of three interlocking circles, has been found on 5000 year old indian religious statuary. there are lots and lots of threes if we just look around. the Triquetra symbol itself dates as early as the eighth century on carved stones in northern europe. a norse rune known as the odin knot or val knot resembles it almost exactly.

now, you'll want to know why i chose the Triquetra as my first tattoo... well simply put, when i was born, the three women in my life were my great-grand mother, my grand mother and my mother. my great-grand mother passed away (three months after i was born in 1969), my mother had my sister and then the three women in my life were my grand-mother, my mother and my sister. my sister had my niece in 1999, my grand-mother passed away in august of 2000 and now the three women in my life are my mother, sister and niece.

the night i got my tattoo, i knew it was the right thing because i could feel my great-grandmother, grand mother and great aunt were with me as the tattoo artist was inking me... live, on stage in front of everyone at aaron tanner's tattoo fetish party at the eagle.


Monday, May 23, 2011


start with the most ideal proteins to help ensure grilling success, making you confident that your backyard/picnic/patio feast wont leave your midriff a few cans short of a six-pack.
STEAK: tenderloin, flank and skirt cuts are lower in fat yet tender enough for grilling. a worthwhile splurge is the grass-fed version, which has more healthful fat profile including more fat-burning conjugated linolenic acid (CLA).

BURGER PATTIES: make your own patties with a mixture of two-thirds lean ground sirloin and one third of a fattier cut such as chuck (get a butcher to grind these for you). if thats not an option, look for prepackaged 80-85% lean ground beef. a small amount of fat helps hold meat together and keeps it juicy. ground chicken breast (or turkey breast) can also be used for protein packed burgers.

POULTRY: boneless chicken and turkey breasts are no-fuss grill options, but keep in mind juicier dark meats such as thighs and legs are less likely to dry out and actually contain very little extra saturated fat. if possible, opt for chicken and turkey breast that come with the skin still on, as it holds juices during grilling. to avoid the additional fatty calories, toss the skin afterward.

FISH: meaty fish steaks such as tuna, salmon, mahi-mahi and halibut are the easiest cuts to grill. they wont fall apart on the grill like more delicate fish fillets such as sole can. for fillets, fattier options like trout arctic char and salmon are ideal because the fat - which is mostly the good-for-you omega-3s - keeps them from drying out. fillets with the skin intact can be grilled on just its skin side, reducing any worry about flipping.

PORK: in may ways, the flavor of grilled prot is more succulent than poultry. in addition to pork chops, go for ultra-versatile pork tenderloin since it has a similar fat profile as chicken breasts.
Source: REPS Magazine ~ Summer 2011
by: Matthew Kadey, MS, RD


Wednesday, May 18, 2011


check out these fitness magazines for great ways to get started in your fitness regimen or to revamp your routine if you're feeling bored with what you are doing!

remember to read the nutrition article. making your own food can be not only better for ya, but a lot of fun to do if you love too cook. oh, and the supplement articles too. ~MD


check this one out... parked out front of my gym last week... i gotta meet the guys who own these bikes! ~MD

Tuesday, May 17, 2011


this fucker was parked outside in front of my gym about a month ago. i froze in my tracks! get into the details! ~MD

Monday, May 16, 2011


im sitting here workin on some rewrites for my new article for instigator thinkin to myself, "i cant believe how fast time has flow by"! i arrived in LA three months and two weeks ago, my 42nd birthday went at warp 13 and as i look at the calendar above my desk, there it is... IML/GRABBY WEEKEND all circled in red! its NEXT FUCKIN WEEK YO!!!

working long hours at the magazine and workin non-stop on Mike Dreyden Media to launch by labor day weekend, living day-to-day and dealing with the IRS has stretched me thin and tapped my reserves. i dont know why i mention all that. i guess i just had to get it out to free my thoughts. but, thank the GODS im my mother's son and gifted with her sense of determination and lots of support from some of the best friends anyone could ask for.

im kinda bummed though. i have nothing 'new' to wear so im gonna have to get creative. i'll probably wear my signature custom vest made for me by Larry Underwood and i know Morgan McMichaels is gonna do something amazing for me. keep an eye out for those pics. i'll definitely wear a tie this year for sure. last year i went very casual. i felt like it wasn't a good move to do that but the blond wig was brilliant! thanks mr. pam!

the silver lining... my GRABBY nod for best porn star blog. who saw that coming? and in such great company... Brent Everett, Brent Corrigan, DO, Damian Crosse, Dean Monroe, Drew Cutler, Steve Cruz, Francios Sagat and Wolf Hudson? A-MAY-ZING!!! a great honor. some are friends and some i barely know. good luck all you guys.

i have a ton batteries for my flip and my back up camera battery! interviews and fan questions will be answered on the road. im pullin out my suit cases now because i never know what i wanna pack. its a futile effort really because i always pack the wrong things or i forget something.

remember to get your tickets early guys! i wanna see as many of you at the show as possible. see ya in chi-town!



this recipe makes 4 servings

essential info: you'll need an untreated, hardwood plank, sold at most grocery stores. soak the plank in water for at least one hour before placing it on the grill. indirect grilling is best for plank cooking in infuse a woody, smoky, flavor.

nutrition bonus: salmon provides a boatload of the beneficial omega-3 fatty acids EPA dn DHA. if possible, choose wild salmon.

one 9x15 plank
1.5 lbs salmon fillet, skin on
1 tbsp. olive oil
1 lemon, sliced
salt and pepper to taste

directions: preheat grill on high. place salmon skin-side down on soaked plank. brush fish with olive oil and place lemon slices on top. season with salt and pepper. reduce grill temperature to medium heat. place plank on grill, cover and cook for 15-20 minutes (keeping an eye out for flare-ups on plank), or to an internal temperature of 145 degrees. let salmon rest for five minutes; serve directly from plank.

totals per serving:
398 calories
35 g protein
3 g carbs
28 g fat

Source: REPS Magazine ~ Summer 2011
by: Matthew Kadey, MS, RD


Wednesday, May 11, 2011


an important part of sculpting your physique is to be sure your shoulders stand out. keep in mind that the shoulder joints are very delicate and you must take care not to tear ligaments, muscle or dislocate from the socket. here are some amazing exercises to get you started...

reverse pec-dec flye: cheating on this isolation machine exercise is more difficult becaue you cant easily use body english to get the weight moving (versus the bent-over version); at the same time it locks your elbows in the correct slightly bent position.

get set: adjust the seat so your hands, elbows and shoulders are all in teh same horizontal plane. sit erect and press your chest into the bad, keeping your head looking forward and neutrally aligned. grasp the handles with a palms-in grip, and keep your elbows up throughout.

movement: contrat your rear delts to bring the handles out wide as far back behind you as possible, then slowly lower back to the start position. dont drop your elbows during the rep, and reverse direction before the weight stack bottoms out between reps.

cable front raise with rope:
the cable offers a smooth feel with the benefit of constant tension throughout the range of motion, whereas with a barbell, there's a rest stop at the bottom of this move. you can also do this exercise with a short bar (with rotating sleeve) and overhand grip for a change of feel.

get set: stand erect directly in front of a lower cable (with rope attached), keeping your chest out, back slightly arched and knees unlocked. grasp the rope near the ends with a palms-in grip and straighten your arms in front of your legs, maintaining a very slightly bend in yoru elbows.

movement: raise your arms straight out in front of your body to about chin level, trying to keep your arms as straight as possible but not locking out. if the cable rubs against your inner thigh, step back closer to the weight stack. lower under control making sure the weight doesn't touch down between reps.

smith-machine shrug: the smith machine restricts the motion to the straight up-and-down plane, which is beneficial because you dont want to roll your shoulders on this move. you may want to lean slightly in to the machine so the bar clears your thighs.

get set: stand erect with your chest out, shoulders back, knees unlocked and back slightly arched, holding the bar just outside your thighs at arms length, with your palms facing in. make sure your head is facing forward throughout (not looking up or down).

movement: unrack the bar and raise your shoulders straight up as if to touch them to your ears. try to keep your arms as straight as possible and avoid extending at the hips or knees, which generates momentum. lower down feeling the stretch and repeat.

leaning dumbbell lateral raise: the leaning position enables you to achieve a greater range of motion, which is important in this move because the middle delt is still strongly contracting as you raise the weight above your head (to about 30 degrees). doing each side individually also allows you to put greater focus on the target muscle.

get set: grasp a dumbbell (slightly lighter than what you use with the standing version) with a palm-in grip. with your free hand, grasp a stable object with your feet near its bottom and lean away from it by straightening your arm. your working side arm should be hanging straight down, with your elbow locked in the slightly bent position.

movement: raise your arm out to your side in a wide arc, maintaining the bend in your elbow as you bring the wight to a point about even with your head. your elbow and hand should be in nearly the same horizontal plane. lower under control, stopping when your arm is perpendicular to he floor.

Source: Reps Magazine - Summer 2009, Issue 14
by: Bill Geiger, MA


Monday, May 9, 2011


use these tips to become your own grill master!

dont go flip-crazy: flip meats just once during cooking. too much turning causes moisture loss.

leave your thumbprint: when making burgers, press your thumb in the center of the patty. the meat expands during grilling, so this indentation will help it stay flat so your end product doesnt resemble a meatball.

dont overcrowd: filling your grill grate with food makes it less likely everything will cook evenly.

dont be too curious: opening the barbecue lid several times during grilling reduces the temperature so the cooking time increases, as does the chance of biting into a dried out piece of meat.

grill 'til its done, not burnt: your grilled food should have some nice, dark grill marks, but it shouldnt be burnt to a crisp. charred meat is less flavorful and contains carcinogens that have been linked to an increased cancer risk.

probe proper: when testing your doneness with a meat thermometer, dont let the probe touch any bone, as this can casue inaccurate high readings.

let it rest: after you take meat off the grill, let it sit for a least five minutes before serving. as the meat rests, the lib-smacking juices redistribute evenly throughout.

go against the grain: sliding your knife at a 90 degree angle to the vrain shortens the muscle fibers, making the meat more crowd pleasingly tender.

try something new: theres a whole world of grilling options besides just burgers and chicken breasts. expand your grilling expertise by tossing fruit (banana, pineapple, grapes), game meats, pizza, corn on the cob, vegetable foil packets, clams and sliced lettuce heaces on the grill. you can even grill nachos and cheese n a plank. imagination is the only limitation.


when grilling meats, shoot for these internal temperatures.

Rare: 125 F
Medium-Rare: 145 F
Medium: 160 F
Well-Done: 180 F

160 F

Ground Meat: 165 F
Breast Meat: 165 F
Thigh Meat: 180 F

Fillets, steaks and whole fish: 145 F

Medium-rare: 145 F
Medium: 160 F

160 F
(with thermometer inserted length wise through narrow end)

Source: REPS Magazine ~ Summer 2011
by: Matthew Kadey, MS, RD


Wednesday, May 4, 2011


on your road to increasing muscle mass and strength, here are some important signs to follow:

1. strength can be hindered by failing too often.

2. maximizing mass requires muscle breakdown, and training to the point of initial failure is necessary. if you're stopping your sets shot of failure, you simply won't grown to the same degree.

3. you can blast past initial failure with intensity techniques. however, they should be used sparingly and carefully. don't perform such techniques for more than a few weeks on end, then taper off and rest as necessary.

4. listen to your body, resting it and fueling it often to ensure you have the nutrients necessarey to fuel your growth.

Source: Failing to Grow, by: Jimmy Pena, MS, CSCS
REPS Magazine ~ Winter 2010


Monday, May 2, 2011


this recipe makes 2 servings

1 tart apple, thinly sliced
1/3 cup golden raisins
1 tbsp finely chopped walnuts (skip if you are allergic)
1 tbsp honey
1 tsp ground cinnamon
2 cups fat-free egg substitute
cooking spray

directions: preheat skillet over medium heat. in a medium bowl, mix apples, raisins, walnuts, honey and connamon. lightly cover skillet with cooking spray and saute mixture for 2 -3 minutes. pour egg substitute into pan covering for 2 -3 minutes without stiring and then serve.

totals per serving:
288 calories
24 g protein
38 g carbs
4 g fat

Source: Reps Magazine - Summer 2009, Issue 14
by: Laura Creavalle, IFBB Pro