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asheltonphoto last won the day on November 4 2014

asheltonphoto had the most liked content!

About asheltonphoto

  • Birthday 08/27/1980

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    Gadsden, Alabama

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  1. Oh, I didnt even see that thread. I actually sort of dig it. It felt decently put together, however, the gasket would be changed out within a few hours of assembly. It looked to be put on in sections and had small gaps.
  2. I found this today at Academy Sports. I searched on here and couldnt find anything about it. It seemed pretty well made. Anyone seen/have experience with this guy?
  3. First things first.....ROLL TIDE!!!!! Now, to the meat of this (see what I did there?). That is one amazing lookin pizza!! I will definitely be going directly against your advice, and trying this out!
  4. So I need a suggestion. Ok, this coming Sunday I'll be cooking for about 10 or so people at work. I go in at 3PM, and we'll be eating around 10PM. I HATE serving reheated food. Like....part of me dies. One of the requests was for ribs, which I obviously can't do at work. Now I'm thinking two racks will be plenty as I will be cooking burgers and dogs while on the job. My plan for the ribs is to hit them on the Akorn for about two hours to get a smoky flavor and then pull them, cut them into half racks, foil them with some apple juice, and toss them in a slow cooker with some apple juice in the bottom as soon as I get to work at around 225. Has anyone ever done anything similar, or have a better suggestion? I'm tempted to Go ahead and finish them at home, foil the whole racks, and then heat them on the grill at work while the burgers are on.....kind of indirect, but rather high heat.... Any help would be appreciated.
  5. Uh oh, daddy's gonna have some competition! Awesome job and Happy Birthday!
  6. So today I saw our own philpom demonstrating how he rolls out his dough (which, thanks for that, BTW)! This made me want pizza. While I planned to do my own dough time managed to get away from me so I bought a Pilsbury premade thin crust dough. Not homemade, but not bad at all! Anyway, basically, I used refried beans as my "sauce" and then I just prepared taco meat per the directions, threw on some thin sliced jalapenos and diced tomatoes, a ton of cheese, and threw it on the pizza stone at about 500ºF for 8 or so minutes. Topped with lettuce and sour cream (which I tried to get creative with, but it came out looking funky). All in all, it was a tasty meal and I have enough leftover for that midnight snack!
  7. After seeing that last picture, I had to remove my hat in humble adoration! That's some fantastic looking wings, sir!
  8. Ah, MAN does that look good or what?? I can smell them all the way from Alabama!
  9. What you'll need: Hearts of Romaine Cucumber Tomato Sweet peppers, asst. colors Boneless skinless chicken breasts Olive oil Mayonaise Garlic and Herb Seasoning (Mrs. Dash) Seasoning for chicken Your favorite wraps First thing, mix 1 Tbsp of Mrs. Dash Garlin and Herb with 1c. of mayo and put in the fridge. This will be the spread. Now season your chicken however you like. I used one of my favorites called "Kick'n Chicken" by Weber. Coat the peppers on a thin layer of olive oil. You'll be cooking these right beside the chicken. They will come off a few minutes beforehand to cool down. Set up a grill for direct heat. Cook chicken breasts and roast peppers over the fire. Check periodically. When the peppers begin to char on one side, flip them. Cook other side until charred and remove. Cook chicken til done. Pull chicken and let it rest. In the meantime, the peppers will have cooled and the skin bubbled. Remove the skin. Next cut chicken into cubes, peppers into 1" strips, dice the tomatoe, and slice the cucumber. Spread the garlic and herb mayo on the wrap, and layer all ingredients. There ya have it. A nice, healthy m̶e̶a̶l̶ snack!! Cheers!
  10. I found some HUGE boneless skinless breasts at my local grocer. They came at a good price so I grabbed a pack not even having any idea how to cook them. After a little Googling, and having some bourbon sitting around I decided to try this! Glaze: 2/3 C. Orange Juice 1/3 C. Maple Syrup 4 Tbsp Bourbon 2 Tbsp soy sauce Pinch of Cayenne pepper Bring to a boil, then simmer until reduced by half, stirring frequently. Let cool to thicken. Stuffing: 2 C. Mozarella Cheese 1 Tbsp red pepper flakes 2 Tsp. Garlic salt . Set up a grill for indirect cooking, and get it to about 350º. Prepare the chicken breasts by making a pocket along the side of the breasts. Be careful not to go all the way through. If you do, the world will not end. I promise. Next, stuff the cheese mix into the pockets. To keep the stuffing from running out during cooking I used two skewers through three breasts, one on eack end with the pocket facing up. Put the chicken on a metal baking pan, and then on the prepared grill. It took these about 45 minutes to cook completely. Hit the chicken with the glaze about halfway through the cook, and again about 10 minutes before you take them off the grill. These were HUGE, so your time will vary depending on the size of your breasts. No...the chicken. Get your mind out of the gutter. I served mine with grilled asparagus, and roasted mushrooms. In retrospect, I would have probably left the pinch of cayenne out, or went with less than I did. I love the heat, but between that and the pepper flakes it was almost too much.
  11. A while back a suggestion was made that I write a post about food photography. Before I get to the meat of it (see what I did there?), I'll explain a brief history of why I enjoy photographing food. For a period, I had a portrait photography business. Unfortunately, it wasn't enough to make ends meet so I had to step back into a "real" job. My schedule left me virtually no time to do what I love...make portraits. One day I decided that I would create a Facebook page dedicated to grilling, which is another love of mine. Just as with my portraits, I found myself kicking my own butt if the final shot didn't belong in a magazine. I ALWAYS push myself with my portraits, and now food. I've actually found shooting food to be enjoyable, and almost as fun as shooting portraits. Anyway...on with it. First and foremost, you do NOT need a "good" top of the line camera to make a good photo. Just like you can smoke a Boston butt on a Weber kettle or a Big Green Egg, you can work with an inexpensive camera and a few household things to improve food photography. Does the Egg (or nice camera) sometimes make it easier and less hassle? Of course. Is it easily doable on the kettle? Yep. The main key in a photograph of anything is light. Period. If the light sucks, the photo sucks. Light makes a photo. "Photography" literally means "writing with light". Now, with food, there are other elements. I never shot a model with mussed hair and no make up. Same thing with food. The shot will be infinitely better if you dress it up a bit. Take the shot below for example. I included some of the raw ingredients, a side item, and a tease of red wine for an Italian soup. I also arranged those things in such a way that the main subject, the soup, is sort of "framed" among the other elements of the photo. This will naturally draw the eyes where you want them to go. With food photography you have 1/200th of a second exposure to make someone want what your photographing. You have to tell as much story as possible in that single frame. Ok, so about that light. Did I mention that was important? Cause it kinda is. A smidge. Case in point below. Now, yes, these are cheese stuffed bacon wrapped mushrooms. They should stand on their own. Does this picture make anyone want them? Probably not. The light is coming from right overhead, its ugly, yellow, and just....no. Light makes all the difference. Did I say that already? Ok. Sorry. I've found that food is best lit from about a 2 o'clock position. If you look at Subway or other restaurants with food pictures on the wall you will notice this style quite a bit. Usually, I will take a piece of white poster board and place it on the front to vaguely highlight any super dark shadows. Anything bright white or even silver will work. I've used tin foil before. I'm trying to make it look good. I dont care how redneck I have to get! Now, I am referencing flashes and all that and there's no real reason you should just happen to have a flash and umbrella set up laying around. I get it. Window light is your friend. Natural light coming through a window indirectly is the most beautiful light for food photography. The picture below was just sitting in front of a window. Indirect sunlight through the window creates a nice soft light that is perfect for food photography. I prefer this light. Bonus: Its 100% free. I added the cutting board under it because it was sitting on a rubbermaid tote. True story. Now, here's practically the same shot done with a flash and umbrella. There's not a lot if difference, and both shots almost make you taste those big fat chicken breasts. Good light...thats it. On both shots I used a reflector to fill in the shadows on the front. One more shot, again, pretty much like the other two above with one key difference. I took this with my phone using the same window light as the first photo. So, do you need $5K in camera gear to make a good photo? No. Most definitely not. You need good light, and to style the food up just a bit. Pretty easy! The summarize my personal tips: 1. Include some "raw" ingredients/elements. Leave a knife visible on a fresh cut slab of ribs. Have the fixins visible in the background with pulled pork. It adds interest to the photograph. 2. Find a nice diffused light that's at an angle to the food, preferably backlit a bit. Avoid using the on camera flash whenever you can. 3. Use something bright white or silver to catch some of that light coming from the back to fill in the shadows on the front. Totally black shadows rob the image of dimensions. Even a slight hint of details in the shadow gives the mind enough to work with so it doesn't look awkward. Solid black and food just dont go together. 4. Arrange the food on the plate. Maybe even add a garnish. Again, it adds interest. 5. You can make a good photo with your iPhone, Android, or cheap Kodak digital camera. 6. If you REALLY wanna up the game, look up some food styling tips. Simply keeping things neat on the plate can help a lot. 7. Natural indirect window light is tops when it comes to food. (Most lighting gear is designed to mimic natural light to some degree) I hope this has at least been interesting to read, and I hope it can help someone out. I'm always open to questions. I'm far from an expert, but what knowledge I have is available to anyone! Thanks for giving me the stage for a second! Keep cookin!
  12. I sandwiched the meat between two pieces of parchment paper, and used a rolling pin to roll it out to about 1/4" (+/-). I then used a small bowl to cut the patties out, getting 8 total. Then its just a matter of putting what you want in the middle, topping it with a second patty, and pinching the edges to seal it up. This is actually a great idea! Let me see what I can do when I'm off next, and I can draft up a few diagrams and such!
  13. So, I read about this a while back and never got around to trying it. I wish I had. It takes burgers to the next level. The cheese seems to keep the meat super moist and tender, and the hot sauce and jalapenos I put in sort of permeated the meat......it was definitely something to try again. I want to try it with a pineapple ring and some soy next time. All in all, a fun cook!
  14. Throw them in one of those disposable tin foil pans, cover with foil, and use the oven.
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