A flame about posting cooking pictures erupted on another thread, so I thought we might want a thread devoted to it. I post here fairly frequently, but I don't post many pictures because I don't think I have much to pass on or my cooks are a little odd and don't generate much interest (Scotch eggs and Vietnamese beef rolls, as examples). In the past week, I cooked burgers on the mini (400*, six minutes, Cowlick), a skinned spatch with herbs on the large and a reverse sear ribeye on the mini. They all were great, but I didn't think I had much to impart so no pic or post.
Some folks like to post pics of virtually all their cooks (their families must be saints to wait for the photos first), and I look at virtually every single one. I applaud you. I appreciate the pictures. I learn from the comments. But I'm not going to post my cooks unless really special (my husband won't abide the picture taking, for one).
I do contribute in other ways, though. Want to know about a HighQue for the mini or large? Direct or indirect? Woo or platesetter? I'll give you my 2 cents.
How about others who don't post pics often: Why?
Owner of a large and a beloved mini in Philadelphia