Guest blogger and writer Simon Thibault shares the inside scoop on our photo shoot for the upcoming summer article “Where there’s smoke, there’s flavour.“
Aaron is a food blogger and barbecue enthusiast who was kind enough to allow us into his kitchen–and his back deck—for a photo session about an upcoming story for East Coast Living about smoking foods at home. We had booked the date a few days beforehand, our editor having told us that the forecast called for a balmy 15 C.
Try 5 C.
With occasional snow flakes falling.
Welcome to the world of writing, researching and photographing content months in advance.
Aaron greeted us at the door in a pair of summer shorts and a short sleeved shirt, ready to brave the cold, all in the name of good photos.
We walked out onto his back patio, where two smokers stood puffing away in the name of gastronomic glory. The first one had been chugging along since the night before, smoking a pork shoulder with apple wood for today’s shoot, while the second one had started early this morning, its warm insides smoking a beef chuck roast with peppers. We got everything ready for the outdoor photo shoot, pretending that there weren’t flakes in the air and ignoring that the grass wasn’t green. Aaron was a trooper, holding his own and channelling summer sun while Dennis clicked away. The duo decided to go back inside and get some close-up shots of the beef, which was waiting to be shredded and plated.
Inside, where it was nice and warm, Aaron grabbed a couple forks and started to pull the meat apart, which fell apart in juicy, meaty, ribbons. In fact, it needed such little effort that Dennis had to tell him to slow down before he lost all his shots. Once shredded and mixed, we plated the beef, along with the pulled pork and got the foodstuffs ready for their close-ups.
The best part of doing photo shoots based around food is that sometimes, if you’re lucky, there are leftovers for the staff. In this case, we were very lucky, and very happy to be chowing down on some of the best barbecue around.