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Droool... beef ribs look soo goood... And then the pork ribs are soo good too.. I am jealous.. so very jealous

Thanks guys! Ted, I have a single light through an umbrella off camera right in these w/ a bounce card to the left.. Still need to tweak a bit as I am not getting enough bounce.. All this artificial lighting is new to me as I am used to natural lighting (for my landscape work) but I am getting...

This is a thing of pure beauty... :D

Ah my wife's Achilles tendon... Beef ribs.. These look great Tony :D

Wings look great Jim, how were the Super Hot ones? Char gives texture ... thats what you were going for right? Hehe

Lookin darn tasty Ted, nicely done!

So I know Jim isn't gonna like this post cause there are not "action shots" but I was working on getting a new lighting setup for my food - photography wise. So here are 2 cooks from this past weekend in the snow.. First is a dry aged striploin off the kettle w/ some goose fat fried mushrooms...

Wait, who are you again? Are you feeling alright? Making amazing chicken meals in the temple of pork steaks??? ;) Good think you did make the chicken cause that looks fantastic.. For a proper evaluation though may need some sent out west... QC and all

Decided to update my picture here - this was taken mere moments before I decided to take a spill into the river you see behind me.. Luckily my camera equipment was safe.. I was just a little colder for the experience

While a hog is pretty memorable, it may be a bit tougher to get set up not knowing what is at the location you will be cooking at. I did a Greek night for my family w/ lamb, chicken souvlaki, salads and pita's etc. All on the 18.5 and performer it worked out quite well. A few briskets help out...

Ummmm... Yum! :D :D :D

What is that bright thing lighting up the entire area??? Can't say I am familiar with that here in Calgary hehe.. And no snow on the ground? How did you manage that? Now for the important stuff, that is a spot on looking cook. I have done many a chicken but still have avoided the beer can - this...

What is this mystical item? looks like it does a pretty spot on job too! Love that plated pic too so.. no negatives on this post hehe..

I can't really grasp a full understanding of scale, please send some to 246 freezing cold Calgary, Attn:JC... So I can ensure you aren't just showing little pictures of practice ribs ;).. hehe.. Jim that looks pretty darn spot on, even if the rub wasn't super.. I would bourbonize, but my knob...

Do you mean to say there are temperatures that aren't preceded by a -??? This is news to me ;) hehe.. That looks great, and I agree.. I smoke year round and have no issues about it, other than the slippery path to my smoker.

Love the ease of just chucking a whole chicken on the que and letting it go for a few hours.. As mentioned I run it 340+ with a little oil (or goose fat mmmmm) drizzled on the skin and have never had an issue of rubbery skin or meat..

Cheers to you, and your soup! Very tasty looking soup, and the bread looks spot on... nicely done.

mmmmm smokey porky goodness.... looks awesome!

Sheesh, couldn't you come up with something original Jim? ;) hehe.. Just teasin, that looks pretty, and pretty tasty...

Mmmmmmm beeeef.... looks great!