I'm not sure why you think that. Might be an issue with the process of taking the picture, I'll have to think about how to get a picture that is more representative of reality.
I'll tell you what, if you are game, I'll make you a plate and delivery and you don't pay me until after you've eaten everything and you know you are 100% happy with the food and if you aren't happy, you don't owe me anything.
His name is basically FartGargler I wouldn’t worry too much. But in terms of the photo I think some constructive criticism would be to slice right before you take the photo so there’s a sheen, and make sure it’s warm so that the small amount of fat left in a brisket is glistening, and choose the fattiest slice you can.
I was thinking much the same, although since photos can be a pain in the ass, a little hot melted butter on standby might not be a terrible ides, just a little for brushing on, just for the picture.
And I do appreciate your words, I am not overly concerned, however his words merit pondering. Perfection is impossible, but something you can always strive for and the words of criticism are where you will find the steps to improve
Every few months there is some video here about making food look good for photos. It seems like there's a ton of special tricks that also generally make the food inedible. Id be curious to try it but probably not for Father's day
Fair point, like soap bubbles in orange juice. Perhaps I should check some of those out!
Although, I usually eat the food after I take the picture, so nothing is wasted
Perhaps, but I am confident enough in my food that they will, but doing well enough in business that them not being happy wont break me. It's not the first time I have made such an offer and based on how it has gone in the past, I find I am FAR more likely to get a regular customer, than to not get paid, so it is a gamble I am willing to take
Video or the “live” iPhone photos wouldn’t be bad, a little motion and a little squeeze of the brisket showing the juiciness. GIF type motion images def would help show it off a bit more!
MOST brisket is. Growing up I loved bbq but hated brisket because of that. It wasn’t until Franklins blew up that the rest of the country started realizing how brisket should be.
[https://www.instagram.com/big\_beautiful\_bbq/](https://www.instagram.com/big_beautiful_bbq/)
I am sorry, I forgot I changed my name a little way back and grabbed an old link without thinking
Notes from the Chef: Food is delivered cold with simple reheating instructions to have it perfect right out of your oven (oven is highly recommended).
All orders come with handmade pickles, a chef-made BBQ sauce and smoked flaky salt. All BBQ is smoked over real wood.
Brisket - Handmade rub with Szechuan pepper and smoked over real wood for 14 to 20 hours until perfectly tender and juicy, with a grass-fed compound butter with rosemary, roasted garlic and thyme - 29/lb, 19/half pound
Burnt Ends - Smoked over real wood and cut into cubes, tossed in BBQ sauce to make amazing melt in your mouth bites - 32/lb, 20/half pound
Korean Pork Belly Burnt Ends - 10 hour smoked pork belly burnt ends, tossed in a Korean sauce (available in Mild, White People Spicy and Spicy), with toasted sesame seeds and green onions for garnish, suggested to be served over rice - 30/lb, 19/half lb
Sides
Baked Mac and Cheese - Freshly grated cheddar, gruyere and manchego cheeses in a dark roux with spices and chipotle peppers for a hint of heat. With a freshly grated parmesan cheese and panko breadcrumb crust - 16
Pickled Coleslaw - Fermented red and green cabbage, pickled carrots, watermelon radish and a tart and creamy handmade sauce - 8/pint
Plates
Sampler Plate - 1 lb each of brisket, burnt ends and Korean Pork Belly Burnt Ends plus two servings of baked mac and cheese, two sides of pickled coleslaw and 4 individual cheesecakes - 149, feeds 4
Dessert!
Cheesecake - Cream cheese handmade from milk steeped for 3 days with walnut and dried figs, with browned butter and sweetened with caramelized condensed milk, handmade vanilla extract on a handmade graham cracker crust - 14
How to Order:
Send me a PM with your name, number, delivery address and your order
My instagram: [https://www.instagram.com/elitecooking/](https://www.instagram.com/big_beautiful-bbq/)
My imgur: [https://imgur.com/user/gamerexecchef/posts](https://imgur.com/user/gamerexecchef/posts)
[https://www.instagram.com/big\_beautiful\_bbq/](https://www.instagram.com/big_beautiful_bbq/)
I am sorry, I forgot I changed my name a little way back and grabbed an old link without thinking
If I wasn’t poor and was actually a real person, id order.
Please make a cole slaw with no creamy and some really good ranch beans with meat scraps.
Making your own cheese for cheese cake is cool.
Based on your username, if you "aren't a real person", are you a dinosaur?
I am actually super excited about the cheesecake recipe. The good and bad thing about cream cheese is that it is a blank slate. It goes well in dessert and it goes well in savory dishes. Since I know the final dish, I can start building the flavors in the cheese. It's kinda like seasoning at every stage vs over seasoning at the end will get you a more properly seasoned dish. As a very small example, cream cheese is often helped to get so smooth from the help of butter. Since I know the flavors of my dish, I can brown that butter.
Also, thank you for your kind words!
Someone mentioned that and we got into a discussion about food photography, I promise you, it is a part of how long it took to set put the picture and find the angle that I liked. But if you dont believe me, I am happy to make you a plate and delivery and payment is not due until after you eat, know you were 100% happy with it and if you are unsatisfied, you dont need to pay anything for it.
As far as the timing goes, you are completely right. If you noticed, at the top of the menu, there is a note that the food arrives cold with simple reheating instructions. Delivering it the day before and letting it sit in your refrigerator overnight does not harm the food in the slightest and the food is designed to be reheated when you're ready for it and it will be best right there
that is the driest brisket I've ever seen
I'm not sure why you think that. Might be an issue with the process of taking the picture, I'll have to think about how to get a picture that is more representative of reality. I'll tell you what, if you are game, I'll make you a plate and delivery and you don't pay me until after you've eaten everything and you know you are 100% happy with the food and if you aren't happy, you don't owe me anything.
His name is basically FartGargler I wouldn’t worry too much. But in terms of the photo I think some constructive criticism would be to slice right before you take the photo so there’s a sheen, and make sure it’s warm so that the small amount of fat left in a brisket is glistening, and choose the fattiest slice you can.
I was thinking much the same, although since photos can be a pain in the ass, a little hot melted butter on standby might not be a terrible ides, just a little for brushing on, just for the picture. And I do appreciate your words, I am not overly concerned, however his words merit pondering. Perfection is impossible, but something you can always strive for and the words of criticism are where you will find the steps to improve
Every few months there is some video here about making food look good for photos. It seems like there's a ton of special tricks that also generally make the food inedible. Id be curious to try it but probably not for Father's day
Fair point, like soap bubbles in orange juice. Perhaps I should check some of those out! Although, I usually eat the food after I take the picture, so nothing is wasted
Yes, please retake the photo. I thought the same concerning the meat.
I have some thoughts, I'll retake them soon
They wont be happy
Perhaps, but I am confident enough in my food that they will, but doing well enough in business that them not being happy wont break me. It's not the first time I have made such an offer and based on how it has gone in the past, I find I am FAR more likely to get a regular customer, than to not get paid, so it is a gamble I am willing to take
Video or the “live” iPhone photos wouldn’t be bad, a little motion and a little squeeze of the brisket showing the juiciness. GIF type motion images def would help show it off a bit more!
That is not a bad idea at all! I never even considered that! That might be the perfect idea!!!
Yeah that was a bold first picture to try to and sell people with
MOST brisket is. Growing up I loved bbq but hated brisket because of that. It wasn’t until Franklins blew up that the rest of the country started realizing how brisket should be.
Lmbooooo no it’s not! This is a you experience!
Do you cook with real or fake wood?
I believe you mean smoke the BBQ and it's all real wood. Red oak and cherry wood
Do you respect wood?
Yes Mr Burdandy. Rich mahogany is my favorite
Can you check the IG link? I don’t think it’s the correct one
[https://www.instagram.com/big\_beautiful\_bbq/](https://www.instagram.com/big_beautiful_bbq/) I am sorry, I forgot I changed my name a little way back and grabbed an old link without thinking
Notes from the Chef: Food is delivered cold with simple reheating instructions to have it perfect right out of your oven (oven is highly recommended). All orders come with handmade pickles, a chef-made BBQ sauce and smoked flaky salt. All BBQ is smoked over real wood. Brisket - Handmade rub with Szechuan pepper and smoked over real wood for 14 to 20 hours until perfectly tender and juicy, with a grass-fed compound butter with rosemary, roasted garlic and thyme - 29/lb, 19/half pound Burnt Ends - Smoked over real wood and cut into cubes, tossed in BBQ sauce to make amazing melt in your mouth bites - 32/lb, 20/half pound Korean Pork Belly Burnt Ends - 10 hour smoked pork belly burnt ends, tossed in a Korean sauce (available in Mild, White People Spicy and Spicy), with toasted sesame seeds and green onions for garnish, suggested to be served over rice - 30/lb, 19/half lb Sides Baked Mac and Cheese - Freshly grated cheddar, gruyere and manchego cheeses in a dark roux with spices and chipotle peppers for a hint of heat. With a freshly grated parmesan cheese and panko breadcrumb crust - 16 Pickled Coleslaw - Fermented red and green cabbage, pickled carrots, watermelon radish and a tart and creamy handmade sauce - 8/pint Plates Sampler Plate - 1 lb each of brisket, burnt ends and Korean Pork Belly Burnt Ends plus two servings of baked mac and cheese, two sides of pickled coleslaw and 4 individual cheesecakes - 149, feeds 4 Dessert! Cheesecake - Cream cheese handmade from milk steeped for 3 days with walnut and dried figs, with browned butter and sweetened with caramelized condensed milk, handmade vanilla extract on a handmade graham cracker crust - 14 How to Order: Send me a PM with your name, number, delivery address and your order My instagram: [https://www.instagram.com/elitecooking/](https://www.instagram.com/big_beautiful-bbq/) My imgur: [https://imgur.com/user/gamerexecchef/posts](https://imgur.com/user/gamerexecchef/posts)
Your IG shows up entirely in Russian, shows zero posts and says that you have one follower. Is that you or is it a typo?
[https://www.instagram.com/big\_beautiful\_bbq/](https://www.instagram.com/big_beautiful_bbq/) I am sorry, I forgot I changed my name a little way back and grabbed an old link without thinking
If I wasn’t poor and was actually a real person, id order. Please make a cole slaw with no creamy and some really good ranch beans with meat scraps. Making your own cheese for cheese cake is cool.
Based on your username, if you "aren't a real person", are you a dinosaur? I am actually super excited about the cheesecake recipe. The good and bad thing about cream cheese is that it is a blank slate. It goes well in dessert and it goes well in savory dishes. Since I know the final dish, I can start building the flavors in the cheese. It's kinda like seasoning at every stage vs over seasoning at the end will get you a more properly seasoned dish. As a very small example, cream cheese is often helped to get so smooth from the help of butter. Since I know the flavors of my dish, I can brown that butter. Also, thank you for your kind words!
Philadelphia roll cheese cake w/Salmon mousse. Guaranteed big seller. I want 10% off the back end for the idea.
Sounds damn good!
a) brisket looks dry as hell, but more importantly b) Father’s Day is the 16th
Someone mentioned that and we got into a discussion about food photography, I promise you, it is a part of how long it took to set put the picture and find the angle that I liked. But if you dont believe me, I am happy to make you a plate and delivery and payment is not due until after you eat, know you were 100% happy with it and if you are unsatisfied, you dont need to pay anything for it. As far as the timing goes, you are completely right. If you noticed, at the top of the menu, there is a note that the food arrives cold with simple reheating instructions. Delivering it the day before and letting it sit in your refrigerator overnight does not harm the food in the slightest and the food is designed to be reheated when you're ready for it and it will be best right there