How to Bulk without getting fat?

Alright, I'm going to make this short. I've been cutting since november with great success. I've lost 30lbs of fat with very minimal muscle loss. I've accomplished this with only weightlifting & diet(no cardio). I have been eating roughly 1900-2100 calories daily while taking in 190+ grams of protien from food, MRP's, & supplements.

Now I feel like I should start to bulk up, but I don't want to gain too much fat. Since my maintenance is probably around 2500 calories, should I consume no more than 2800 to build muscle without getting fat again? 

My new goal is to see more muscular progression without having to go through a full blown mass phase if possible. 

What's your fat percent in that picture?

I check my weight & BF% always when I first wake up. I use an Omron Electronic Meter. The last I checked, it was 8.4% 2 days ago (1 week after the picture).

Double check your maintenance amount of calories. Check the top of the nutrition forum for some advice on calorie calculation, and do some figuring there- Once you come up with the number of calories you'll need to bulk, stick with it. The problem with gaining muscle is, you're always more than likely going to gain some fat too- A surplus of calories builds muscle and fat. How and what you eat can minimize the fat loss, but the sad truth is that if you try too hard to cut down fat gains, you can end up cutting into your muscle gains at the same time. You won't get "fat" again- You'll be adding some nice muscle mass, but you won't be as defined.

Cool, thanks CPL. It looks like even after doing the formulas, I was correct in thinking my maintenance is 2400. So I've decided to cut for 4-6 more weeks. I should be 150lbs by then, & ready to finally bulk.

Ok, I've got another question. Does anyone have any info on how to preserve muscle mass while cutting?

I'm currently taking in 1900-2000 calories, 150g of protien, 265g carbs, and 7g of glutamine. In gerneral, I work all muscle groups usually no more than once a week, & with a rep range of 10-12 per set.
 
My percentage breakdown:
PROTEIN = 30%
FAT = 15%
CARBS = 55%