As a cookbook author, I’m very fortunate to live in a place that has become a cookbook incubator.
We’ve got talented photographers, food stylists, and art directors. We’ve got easy and affordable access to photo props. We’ve got the food!
Recently, I worked on a project to provide updated, step-by-step photos for a new edition of Championship BBQ Secrets for Real Smoked Food by Karen Putman and myself.
Creating 12 new pages, six photos to a page, took thre days to shoot. Everything from preparing an indirect fire in a charcoal grill to doing the twist test on a barbecued pork butt or brisket had to be written, shopped for, prepared, barbecued, styled, photographed and digitally edited.
In the photo, you can see David Shaughnessy photographing how you season a chicken with Aromatic Poultry Rub, which had been prepped by food stylist Anne Fisher in her Stillwell, Kansas, kitchen . And the “hand model?” Her husband Frank Fisher, an avid barbecuer.
Oh, the glamour!Aromatic Poultry Rub
Adapted from Championship BBQ Secrets for Real Smoked Food by Karen Putman and Judith Fertig.1/4 cup fine kosher or sea salt 3 tablespoons packed brown sugar 2 tablespoons dried orange zest 1 tablespoon onion salt 1 tablespoon black pepper 1 tablespoon white pepper 1 tablespoon chili powder 1 tablespoon dried marjoram 1 tablespoon poultry seasoning 1 tablespoon lemon pepper 1 tablespoon MSG (optional)
In a small bowl, combine all ingredients and sprinkle on chicken, turkey, or game birds before slow-smoking.
Award-winning cookbook author Judith Fertig lives, cooks, bakes, grills and writes in Overland Park, Kan. She is the author of “Heartland: The Cookbook” and “I Love Cinnamon Rolls,” and the co-author of “The Gardener and the Grill” and the IACP award winning “The Back in the Swing Cookbook.”