ZCZ,
One of the enjoyable things I do is cooking research. I bumped into a magazine that had a section in it where people could inquire about how dishes were made at restaurants they had been to. Sometimes the restaurant will give the magazine the recipe and the magazine gives them exposure featuring it. I saw the above rib recipe and thought that that could be interesting and a nice change. Then I went on line and checked out the restaurant site. That's where I got the picture of their building and sign. There are shots of the interior on line. It's a very nice place! Looking at the recipe it called for Calabrian peppers. Then I searched for Calabrian peppers and where to obtain them which then led me to Southern Italy, to Calibria and on and on it went. It's like a big adventure. Once I have all of my research done, I then look at the recipe and re-write it, to make it the most effective to execute using the techniques we use in the "Land of Cue".(Adding smoke, reverse sear, etc). I then plan the cook out and write the paragraphs on Word, including what pictures I'll need. I then do the cook and shoot the required pictures during the process. Then it's a matter of picture editing, re-writes, re-works until the finished product is where I like it. Everything I've posted here has taken at least one week minimum,(and those are the easy cooks) if not more to produce from beginning to end. Sometimes they morph into something else and some time they just hit the editing floor and never see the light of day. I should also note that because I'm converting the recipe with a "Cue-ish" approach, it probably won't be exactly like theirs. In this case they may have steamed the ribs on a pan, foiled and then sauced them and put them under a broiler, where I'm doing Fast Eddy Method low & slow, pushin in some smoke, in a pellet cooker.