I tried RSC for the first time yesterday (sorry, no pics) and while it was darn tasty (and still is, had leftovers for lunch today), it didn't look like that. It got a bit charred, not that lovely mahogany shade in your photos. My wife and son loved it, though, and it's been added to the regular rotation. I'm planning to try injecting/basting a whole chicken (on a vertical roaster) with that magical mixture. I'll be sure to take/post some pictures of that.