Using the Best Camera for Your Food Blog

There are no specific rules about how to start and maintain a food blog, but having a consistent identity is a great thing. The most popular blogs on the internet have a unique style and you can immediately recognize them once you see their photos or written content. Trying to use various kinds of images or posts will help you find your strong points to make your blog unique. There are the best underwater camera 2015 available for those other types of blogs.


Invest in a good camera. We typically eat using our eyes first, and so attractive pictures are important for the majority of food blogs. Get a digital camera and learn how to work with it; do not just rely on its automatic settings. Bad photography can be a turn off, and surely you have some pictures on your blog that make you cringe. Watch tutorials on YouTube, read books, do a course and practise always. You also need the best camera for YouTube videos to use for your blog. Figure out how to edit your photos and videos to make them as stunning as possible.


In the world of photography, natural light rules. You cannot find any comparison to the beauty you get with an expert photographer, a great camera, plus the perfect natural light. If no natural light is available, then learn how to make your pictures look fantastic even when using indoor, artificial lighting. Pay attention to your lighting conditions. It all comes down on how you understand the light available to you and the features of your camera as well as the lens you use. While better equipment is ideal, there is no alternative to better understanding.

In addition to lighting, you must always stabilize your camera. If you cannot use a tripod, then put it against a wall, a chair or anything that can support it. The food is not going anywhere, so there is absolutely no reason for the photo to be blurry, as long as your camera is steady. Study the settings of the camera so you can get used to a wider aperture, which provides you shallow range of field.

If you want to include video content in your food blog, you are likely to wonder which video camera to use. Videos are great for story telling. You can capture more with videos than you are able to do with pictures. You can also give your readers the opportunity to join you in your passion, as you show them your favorite meals. YouTube is one of the most popular mediums for sharing your videos to the one billion plus viewers of the site every month. But what is the best camera for YouTube videos? Here are some top choices:

  • Kodak Zi8 – It has a design that is similar to a smartphone rather than a camcorder. It comes with full 1080p HD video, and delivers one step up from its predecessor such as the Zi6.
  • Canon T2i Rebel – It has efficient video functionality, and with a strong set of features, giving you more control over your videos, along with the option to record audio from an outside source.
  • Olympus Stylus TG-3 – It is loaded with useful features, and produces an impressive image quality. Many photographers consider it as the best underwater camera 2015.
  • Nikon D750 – It delivers the best photo and video quality and continuous-shooting functionality in its class, plus a well-rounded set of features.

You do not need a lot of equipment to capture food images and shoot videos. The best camera for YouTube videos can make your task easier and provide you with an amazing result. Given that not all manufacturers are the same, it is best to read the manual of the camera.


Grilled Celery with Blue Cheese

This is a great little quick and simple appetizer.  Many may ask, why grill celery, well why not?  It definitely seems to help the texture, as a lot of people do not like the stringiness of celery and grilling helps to reduce that stringiness.  For this recipe, I stuffed it with a mixture of blue cheese and cut the flavor a bit of the blue cheese with some cream cheese.


  • 1 bunch of Celery, cleaned and cut into 2 to 3 inch pieces
  • 4 ounces Blue Cheese, crumbled
  • 4 ounces Cream Cheese, softened
  • 1 tablespoon Olive Oil
  • 1 teaspoon Coarse Salt
  • 1 teaspoon Black Pepper


Prepare the grill for medium-high direct grilling.  As the grill is warming up, mix together the cream cheese and blue cheese in a bowl and set to the side.  Toss the celery with the olive oil, salt, and pepper.

Place the celery on the grill over direct heat, rotating every minute or 2 and grill until softened, but still firm, still want that crunch.

Remove the celery from the grill and stuff with the blue cheese/cream cheese mixture and server immediately.

Thai BBQ Turkey Lettuce Wraps

Welcome to my first post in the 4 ingredient challenge.  The scoop with this challenge is that everyone uses the same 4 ingredients and we see what we can come up with.  The exciting part about it for me is that the group of bloggers consist of my favorite BBQ bloggers.

For my first post in this challenge, the ingredients that must be used are turkey, soba noodles, almonds, and a vegetable that is not green.  It didn’t take me long to figure out what I wanted to do with these ingredients as they were screaming Thai flavors, so I decided to do a Thai BBQ Turkey Lettuce Wraps and using carrots as my vegetable, that is not green.



For the turkey I used a Turkey Tenderloin that I seasoned with a Thai BBQ rub and grilled over direct heat and basted with a Thai BBQ sauce during the last 10 minutes of grilling.  To form the lettuce wraps, I place the cooked soba noodles on top of the lettuce then topped the soba noodles with a bit of the Thai BBQ sauce, then came the turkey, carrots and a tad bit of cilantro and finally topped with some sliced almonds.  The BBQ sauce ended up with wonderful flavors to it, a bit of heat, a bit of sweetness, and a tad saltines to it.  These lettuce wraps came together quite well and were full of flavor.


  • 1 large turkey tenderloin (1 1/4 – 1 1/2 pounds)
  • Thai BBQ Rub (recipe below)
  • Thai BBQ Sauce (recipe below)
  • 2 Carrots, julienned
  • 1 bundle Soba Noodles, follow directions on package for cooking
  • 1/4 cup cilantro, chopped
  • 4 ounces slivered almonds
  • Leafy lettuce


Season the turkey tenderloin with the Thai BBQ rub, make sure to get it a good heavy coating.  Cover and place back in the refrigerator for about 4 hours.  Prepare the grill for direct grilling over medium heat.  Make sure to flip the tenderloin about halfway through grilling.  With about 10 minutes left, take about 1/2 cup of the BBQ sauce and coat the turkey with the sauce and finish grilling till the juices run clear.  Remove the turkey from the grill and let rest for 10 minutes.  Thinly slice the turkey tenderloin and build the lettuce wraps.  Serve with remaining BBQ sauce.

Thai BBQ Rub Ingredients:

  • 2 tablespoons garlic powder
  • 1 1/2 tablespoons turmeric
  • 2 tablespoons sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon cayenne pepper
  • 1 tablespoon white pepper
  • 2 tablespoons salt

Thai BBQ Rub Directions:

Combine all ingredients in a bowl and mix well.  Store in airtight container.

Thai BBQ Sauce Ingredients:

  • 1/2 cup oyster sauce
  • 6 tablespoons ketchup
  • 1/4 cup molasses
  • 2 tablespoons fish sauce
  • Juice of 1 lime
  • 1/4 cup honey
  • 8 cloves garlic, finely chopped
  • 1 inch piece ginger, finely chopped
  • 1 tablespoon chili powder

Thai BBQ Sauce Directions:

In a bowl combine all ingredients and mix well.  Cover and place in refrigerator for 4 hours to let the flavors bind together.

Blueberry Chili Hot Dog with Cheesy Dill Pickle Chips

It is time for the next On Our Grills, 4 ingredient challenge.  The ingredients were a strange combination this time, but I definitely have a dish that turned out better than I ever imagined (especially since the first attempt did not work out as planned).  The ingredients that must be used were hot dogs, dill pickles, blue berries, and baked beans.

Cockiness definitely almost got me on this months challenge.  I had it all planned out, thought nothing could go wrong, so I waited till the last possible moment to actually create the dish, unfortunately things did go wrong.  I attempted to transform the hot dogs and baked beans into a bean burger.  In the back of my head, I knew there was chance it would fall apart on the grill, but either way I held off till the last possible second.  That’s OK, because I ended up with an awesome bacon wrapped hot dog topped with a blueberry  chili served with cheesy dill pickle chips, and was finally able to enjoy dinner at about 11:30 last night.



  • 8 Hot Dogs (All Beef)
  • 8 slices of Thick cut bacon
  • 8 Hot Dog Buns
  • BBQ Rub
  • 1 pound Ground Beef
  • 28 ounce can Baked Beans, drained  (don’t rinse)
  • 2 tablespoons Chipotle Chili Powder
  • 1 tablespoon ground cumin
  • 1 onion, diced
  • 4 garlic cloves, diced
  • Blueberry Mustard Sauce (Recipe follows)
  • Dill Pickles
  • Shredded Cheese
  • 2 tablespoons Olive Oil


Prepare the blueberry mustard sauce as instructed below.

In a skillet, heat up the olive oil over medium-high heat.  Add in the diced onion and garlic and sauté until the onion is translucent.  Add in the ground beef and cook until the beef is cooked thoroughly.   Add in the baked beans, chipotle chili powder, cumin, and blueberry mustard sauce.  Mix the chili thoroughly and heat till warm through out.  Once heated, reduce to a low simmer as you prepare the rest of the dish.

Prepare the grill for medium indirect heat.  Wrap the hot dogs in the bacon and season liberally with BBQ rub.   Placed the wrapped dogs on the grill and cook until the bacon is crisp.

As the bacon is getting close to crisp, start preparing the cheesy dill pickle chips by placing as many dill pickles on the grill (using a vegetable grill rack) and top each one with a bit of cheese.  In 30 seconds they should be ready, carefully remove them with a spatula and set aside to cool.

To serve place the bacon wrapped hot dog in a bun, top with the blueberry chili and serve with the dill pickle chips.

Blueberry Mustard Sauce Ingredients:

  • 1 1/4 cups Blueberries, pressed through a sieve
  • 1/2 cup Whole Blueberries
  • 1/2 cup port wine
  • 1 Shallot, finely chopped
  • 2 tablespoons white sugar
  • 3/4 cup Dijon Mustard
  • 1/4 cup Whole Grain Mustard
  • 2 tablespoons Yellow Mustard Seeds
  • 2 tablespoons White Wine Vinegar


Combined the mustard seeds with the white wine vinegar in a bowl and set aside.

In a sauce pan, combined the sieved blueberries, whole berries, port wine, shallots, and sugar over medium high-heat.  Once boiling, reduce to low and simmer for 20 minutes.

Let the sauce cool and mix in the Dijon mustard, whole grain mustard, and the mustard seeds.  Place in refrigerator until ready to use.

Asian Gluten-Free Pasta Salad

Every good BBQ, needs a good pasta salad right?  This one is absolutely amazing and is also gluten-free.  I have usually stayed away from gluten-free pastas, as I am a lover of all things gluten.  However I did find a unique pasta in the health food section at the store (yes I do occasionally hit that section of the store) that was made of quinoa and corn, so I had to give it a shot (plus needed to use a gluten-free pasta for the 4 ingredient challenge).


  • 8 ounce box Quinoa Rotelle
  • 8 ounce package of Sugar Snap Peas, cut in half
  • 1 4 ounce can (think it was 4 ounces) of Baby Corn, cut in half
  • 1 can water chestnuts
  • 4 green onions diced
  • 4 cloves garlic, diced
  • 1 teaspoon kosher salt
  • 2 tablespoons gluten-free soy sauce
  • 1/2 cup olive oil
  • 1/4 cup rice vinegar
  • 1 teaspoon Chinese Five-Spice


Prepare the dressing by combining the garlic, salt, soy, olive oil, and Chinese five-spice together in a bowl, whisk together until all ingredients are well mixed.  Set the dressing to the side.

Prepare the Quinoa Rotelle as directed by the package and as soon as you drain place in a bowl and toss with the dressing.  Goal is to do this right away when the pasta is still warm as it will prevent the pasta from sticking and get the flavor of the dressing into the pasta.  Add the sugar snap peas, baby corn, water chestnuts, and green onions.  Toss well and set in the refrigerator for at least 2 hours.

Asian Short Ribs

You know I have never smoked beef ribs, at least until now.  I have always just stayed away from them, as I am a pork loving fool, specially when it comes to ribs.  However, this definitely was a winner as it didn’t remind me of the beef ribs I ate growing up (sorry Dad).  These weren’t nearly as tender as when I smoke pork ribs, but they were still full of flavor.  The Asian rub and glaze go perfectly with the beef and really transformed the ribs.

Rub Ingredients:

  • 2 tablespoons smoked paprika
  • 1 tablespoon Dry Mustard, ground
  • 3 teaspoons Kosher Salt
  • 2 teaspoons Freshly Ground Black Pepper
  • 2 teaspoons Anise Seed, ground
  • 2 teaspoons Ground Ginger
  • 1 teaspoons Ground Allspice
  • 1 teaspoon Ground Chipotle


Mix all ingredients together in a bowl and store in air-tight container.

Glaze Ingredients:

  • 2 tablespoons Peanut Oil
  • 4 tablespoons Fresh Ginger, finely chopped
  • 6 Garlic Cloves, finely chopped
  • 1/2 cup Asian Chili Garlic Sauce
  • 1/2 cup Honey
  • 1/4 cup Soy Sauce, low sodium


Heat oil in a small sauce pan, add in the ginger and garlic.  Once the ginger and garlic is soft add the chili garlic sauce and cook for a couple of minutes. Whisk in the honey and soy sauce until combined and the honey has melted.

Rib Ingredients:

  • 4 pounds Beef Short Ribs
  • Asian Rub (above)
  • Asian Glaze (above)


The night before smoking, prepare the ribs by removing the membrane on the back.  Coat the ribs with the rub, cover and place back in the refrigerator over night.

Prepare the smoker to smoke at 225 degrees and plan to smoke for at most 6 hours.  Place ribs in the smoker and at the 3 hour mark check the ribs.  If the meat is starting to pull back from the bone, place coat the ribs with the glaze.   If the ribs have not started to pull back from the bone, wait another 45 minutes to 1 hour and check again.  Continue glazing the ribs every 30 minutes until the meat has really pulled back from the bone.  Remove from the smoker and serve immediately with remaining glaze

Lemon-Herb Marinated Chicken Breast

After the last 2 posts using bacon, not the greatest for you, but mighty tasty, it is time to post some healthy recipes (yes I do grill healthy).  Better get use to this, because of the next many weeks there are going to be more healthy recipes posted here.  I will be posting more on my health kick a little later, but in short, I want to lose a few pounds, run a 5K, and just have more energy.  So majority of my meals will be healthier, but don’t worry I will be making plenty of not-so healthy meals still.

This recipe is perfect, no processed sugars, all natural ingredients, full of flavor, and simple.  When we think of chicken with a lemon flavor, we generally think of a Lemon Pepper seasoning from a jar.  Well most of those aren’t the greatest for you as sugar is added along with probably some not so wonderful processed ingredients.  This recipe is not only a lot healthier, but also more flavorful than those seasonings that come from a jar.

To go along with the chicken, I also grilled up some green beans.  The green beans were very simple to prepare.  Combine with a bit of olive oil, salt, pepper and place on the grill over medium-low heat.  Grill until soft.

Grilling primarily healthy with lean meats, no sugar or processed foods is a tough challenge at times, so I am looking for more healthy recipes.  If you have an idea, please post it at Looking For Health Grilling Recipes.  If I try the recipe, it will definitely be featured on my blog and appropriate credits given to the person who passed it on to me!


  • 1/2 cup Lemon Juice (from fresh Lemons)
  • 1/4 cup Water
  • 2 tablespoons Extra Virgin Olive Oil
  • 3 Garlic Cloves, chopped
  • 2 tablespoons Fresh Italian Parsley, chopped
  • 2 tablespoons Fresh Oregano, chopped
  • 1 tablespoon Lemon Zest
  • 1 teaspoon Coarse Salt
  • 1 teaspoon Freshly Ground Black Pepper
  • 2 pounds Chicken Breasts


In a bowl combine all ingredients, except the chicken breast, and mix well.  Add in the chicken breast, cover, and refrigerate at least 4 hours (night before works great).

Prepare the grill for medium-high direct grilling.  Add the chicken breast to the grill and grill about 4 to 5 minutes per side over direct heat, juices should run clear.

Secret Recipe Club: August–Tequila-Lime Shrimp Tacos

Time for the Secret Recipe Club again!  This month, I was assigned the blog The Weekend Gourmet.  I feel so lucky to have been assigned another great blog, Wendy has plenty of great recipes on her blog with great directions and pictures.  Trying to stick to my theme of everything being primarily cooked on the grill (with a few exceptions of course) was a bit more difficult this time around, at least until I came across some wonderful taco recipes.  I decided on Wendy’s Tequila-Lime Shrimp Tacos.  The recipe is very easy to make, but packs a good amount of flavor.  The only thing with the recipes I wish I could have done is find good-looking avocados, which I had to omit.  Both stores I stopped at when making this dish had these really disgusting looking avocados that were actually over ripe, so I had to omit them.  In the long run, it didn’t matter, because these tacos were amazingly good.

These tacos were cooked in a skillet with a wonderful flavor tequila-lime sauce and served with a creamy lime sauce on the taco.  Amazingly tasty, but I had to adapt for the grill.  I turned the buttery, tequila, and lime juice into a marinade for the shrimp.  After sitting in the marinade for about 1 to 2 hours, I tossed them shrimp on the grill.  For the creamy lime sauce I decided to add a bit of heat with a Chipotle in Adobo sauce (just like bacon, Chipotles make everything better), and decided to use full fat Mayonnaise and Sour Cream.


  • 1/4 cup Sour Cream
  • 1/4 cup Mayonnaise
  • 2 Lime, juiced, divided
  • 1 Chipotle Pepper in Adobo (with drippings), finely chopped
  • 1/4 cup Olive Oil
  • 4 tablespoons Butter
  • 3 Garlic Cloves, minced
  • 1 Serrano Pepper, seeded and minced
  • 1 pound Medium Shrimp , peeled and deveined
  • 1/3 cup Tequila
  • Shredded Lettuce
  • 2 Roma Tomatoes, diced
  • Coarse Salt
  • Tortillas


Start of by preparing the Creamy Chipotle-Lime sauce by mixing together the sour cream, mayonnaise, juice of 1 of the limes, and the chipotle pepper in adobo.  Cover and store in the refrigerator until ready to use (let it sit for at least 1 hour for the smoky heat to penetrate).

Prepare the marinade for the shrimp by melting the butter in a sauté pan, then add in the garlic and serrano pepper.  Cook for a couple of minutes and turn off the heat.  Add in the juice of the other lime, tequila, olive oil, and a pinch of salt.   Let the mixture come down to room temperature and add to a bowl with the shrimp.  Make sure to mix around well so all pieces of shrimp are covered in the marinade.  Let the shrimp marinade for about 1 to 2 hours in the refrigerator.

Prepare the grill for medium-high direct grilling and place the shrimp on the grill.  Grill for about 3 to 4 minutes (until pink).  Remove from the grill.

Prepare the tacos by putting a few pieces of shrimp, tomatoes, and lettuce in each tortilla and then top off with the chipotle-lime cream sauce.