MacKenzie

I didn't bother to take the time to sear the steak because I had dessert on my mind;) I make maybe 1 pie per year so I'm not very good at getting it picture perfect but the taste is spot on. As you can see I don't know how to weave:) This a rhubarb pie and the rhubarb is just fresh from the garden. Baked or perhaps a little over baked. A mangled slice of pie:)

Hephaestus, your lamb roast looks very tasty and moist and some nice bark there also

tinyfish, wow, you sure know how to get a smoke ring with your KK. The ribs look wonderful and the colour is fantastic

Yes, anything that will steady the camera is a good thing:)

No, the tripod helps a lot and if I'm not using that I probably am using my elbows and a small f stop. Having gotten all those things going for the pix then if things need a little help try Photoshop or other photo enhancing program to do a little more enhancing. But you need to have the basics right or even a picture enhancing program is not going to give you the pix you want.

A lot of SV cooking is done in the danger zone, 40F-140F and so one needs to stick to certain tried and true techniques to avoid problems that may cause food poisoning. I'll mention a couple of things. There is a limit to how thick the meat can be in order for the transfer of heat from the water to the centre of the meat is done in a reasonable amount of time. When cooking is done you need to cool the bag and contends in ice water if they are not going to be eaten immediately. The reason for that is the contents are in an air tight bag, ideal for the growth anaerobic bacteria. Done correctly it is a wonderful technique but it needs to be done safely. Personally I would only do ground beef that I had ground myself and never from the store as it is very likely to have a much higher bacteria count than beef I've ground from a roast. These things and others apply to veggies as well as meat, etc. Again, that's my 2 cents:)

Dennis, those SS sheet grates sound interesting.

You would have to have something to catch the water just in case there was a leak or it could be a disaster for the grill, that's my 2 cents:) Something else is you want to maintain the exact temp. you would not want it to go up or down from the set temp. even a couple of degrees will make a big difference in you steaks appearance. I just don't think it is practical and in the water bag the water is continually circulating to keep the entire contents at the same temperature. The circulators are coming way down in price and for the convenience is well worth the price. That's my 2 cents

bryan, I'll be watching this:)

Happy Dad's Day to all you Fathers:)

tinyfish, thanks. Of course you know I used your posting of the beer can burger for this dinner. As far as the pixs go I sometimes use a very small tripod, that helps a lot and the camera is a Canon S95 which I have had for years and try to use natural light as much as possible but not in sun. If I like what I see in the viewfinder or screen I go for it. Keep out the distractions and or crop them out. It is just a hobby that I have enjoyed for many years, you should see my first pixs. This a tripod that looks exactly like mine. It is very flexible and you can rest it on the edge of the grill, but not for long.

Thanks, everyone, I was on a roll this morning.

Tony, what were you thinking - no drool pixs

Certainly looks and sounds like you nailed that dinner

I might be home alone this evening but I'm starting up the grill for a nice dinner. First time I tried this, it is bacon wrapped chicken sausage meat. Served with baked potato and garden fresh spinach. Plated. The internal temperature was 189F and you might think it would be dry but it sure wasn't.

wow, does that ever do the job:)

This morning I hid the grilled bacon in an omlette along with tomato, mushrooms, onion and cheese

Me too, but I can't get the charcoal in NS, Canada

ckreef, another great cook at your house

CC, thanks, not a photographer, just love food:)

ckreef, that was quite the discovery you made. I'm confident you'll find the fix:)

tinyfish, you are going to have so much fun trying out those new rubs

Welcome, CGL, this is such an exciting day for you. I hope it all goes smoothly. Friday couldn't be a better day for it to arrive. You'll have all weekend free (I hope.) to admire, do the break in and to cook. Don't forget to do the arrival pix and your first cook. We'll be watching for them.

I don't blame her one bit, smart woman