wdroller said:ScottyDaQ said:...
There's a couple of us that are into digital photography, and know some cool tricks. If you need some help PM me...
They were really not that dark. I think the foil background may have caused the underexposure of the meat. Not sure. Just thinking it may have. And, truthfully, picture taking was not foremost in my mind at this point.
The camera used was a Nikon digital I got for my wife to use on a trip we took to Italy. I refuse to give up my F2, so this digital stuff is all new for me. I'll remember your kind offer of help. Thanks.
LOL! The camera's flash was highly reflective off of parts of the foil and caused the camera to darken the picture in an effort to even the brightness across the picture. Ever take a pic at the beach toward the surf while the sun is shining? Same results.Larry Wolfe said:Will Ya'll please speak English!
LOL! The camera's flash was highly reflective off of parts of the foil and caused the camera to darken the picture in an effort to even the brightness across the picture. Ever take a pic at the beach toward the surf while the sun is shining? Same results. [/quote:ykp2wasy]The Joker said:[quote="Larry Wolfe":ykp2wasy]Will Ya'll please speak English!
LOL! The camera's flash was highly reflective off of parts of the foil and caused the camera to darken the picture in an effort to even the brightness across the picture. Ever take a pic at the beach toward the surf while the sun is shining? Same results. [/quote:3rcicikh]The Joker said:[quote="Larry Wolfe":3rcicikh]Will Ya'll please speak English!
Thanks W.D.,my wife doesn't like them fall of the bone either.wdroller said:Puff said:Looked good, I never used to use foil, those look real tender & moist
What temp & time did you have them cooking for?
Puff, they cooked for 6 hours uncovered. When they were ready, I wrapped them in foil and brought them into the house where they sat while we got everything else ready for dinner. They were still nice and warm. The temp I aimed for was 225*; at times it got as high as 270* and I dropped it down ASAP. At times it got as low as 200* My son was here, and it was a little more difficult to keep track of everything.
I went uncovered this time because before when I did the 3-2-1 cook, I was very unhappy with the texture. They were fall-off-the-bone and just too mushy for me. Many on this board go 4-1-1 and I'll try that, I suppose, before I settle in to a favorite method. I won't go back to 3-2-1.
I do not use charcoal. Thes rack was done with hickory and oak.