View allAll Photos Tagged protien
I was recently at Katmai, hoping to photograph brown bears fishing for salmon. That and cubs is about the best photography there is. So maybe I'm projecting a bit with this caption as the salmon were far and few between, the berries ripe and no fishing bears to be found.
Tidbit: Brown bears are grizzlies that live near the coasts. They have more abundant food sources than grizzlies in the lower 48 and thus are less likely to view humans as a source of protien. Kodiak Brown Bears have been classified as a subspeicies in their own right. They can grow the largest due to their even more abundant food sources. And yes, Brown Bears and Polar Bears have produced young. Here's a bit copied form Wikipedia:
A grizzly–polar bear hybrid (also pizzly bear, polizzly, prizzly bear, pizzly-grizzly, nanulak, Polar-Grizz[citation needed], or grolar bear[1][2]) is a rare ursid hybrid that has occurred both in captivity and in the wild. In 2006, the occurrence of this hybrid in nature was confirmed by testing the DNA of a unique-looking bear that had been shot near Sachs Harbour, Northwest Territories on Banks Island in the Canadian Arctic.
I'm parti\al to the name "grolar" and would love to see one in the wild.
Nothing like Bacon and Eggs to get one's taste buds salivating. So simple yet so tasty. Did I mention bacon? Oh how I love bacon :-) If you want to see more of my food photography please browse my portfolio at www.fulcrumimaging.com. Copyright 2014.
Brown Falcon, Falco berigora
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Alistair, the male of a pair is bringing in high protien sustenance for Cassia, of Cinnamon as she prepares for her 6-8 weeks isolated incubating and feeding her young.
When I was out photographing east of Edmonton a couple weeks ago, I stopped at a roadside pond to check on opportunities. A number of muskrats were swimming and occasionally munching on vegetable matter. I also found a dead pectoral sandpiper floating on the edge of the pond. Later in the afternoon, I returned to the same pond. I noticed a muskrat munching away and sitting in one spot for a while. I have been thinking of trying out the video on my camera, so started recording. After a short while, I realized the critter was munching away on the deceased sandpiper! That surprised me.
Like me, you may think muskrats are vegetarian, but you would be wrong. They will also eat fish, amphibians, and shellfish when little else is available. I guess a little protein in the spring, in the form of a dead sandpiper, was too tempting. The muskrat is watchful of a nearby rival, and runs away when the rival approaches. Missed catching the chase on the video.
If you need music accompaniment, I suggest Muskrat Love, by The Captain and Tennille: www.youtube.com/watch?v=xBYV_7a0FQs.
Project 365...Day 162 ~ Weekly Theme..All About Color...Orange
ODC ~ March 11 ~ Simplicity
I finally got a color shot !!
Simple facts about Tic Tacs
Nutrition Facts: Ser. Size: 1 piece(.49g), Servings: 60, Amount/Serving:Calories 1.9,Total Fat 0g (0% DV), Sodium 0mg ( 0%DV), Total Carb 0g (0% DV) Sugars 0g, Protien 0g. Not a significant source of calories from fat, sat. fat,trans fat, cholest., fiber, vitamin A, vitamin C, calcium and iron. Percent Daily Values (DV) are based on a 2,000 calorie diet Less than .5g.
I have more photos of the Acorn Woodpecker more than any other bird. They live in my "back yard" so to speak, and so it's been relatively easy to find them. The same can't be true for getting good shots.
The Acorn Woodpeckers are oddballs in many ways, but the weirdest habit is to cache acorns. Their lives are built around acorns. It's as though they went through the Great Depression and want to make certain thatt hey never run out of food even though acorns are low in nutritional value. There's a newer video on line of a pest control company opening a wall in a home near where I and the woodpeckers live. Over 700 pounds of acords were cached by one family in just one wall!
When it comes to drilling holes for the acorns in oak trees, they are initially very careful about spacing and which trees and which limbs. Then, they drill small, medium, and larger holes into which they hammer the acorns. And after a tree is almost full, they will spend years rearranging acorns moving some that have expanded dure to moisture into larger holes, and some which have dried in the heat into smaller holes. And they are always drilling.
This image shows another habit, actually a habit of many woodpeckers. But it is odder for the Acorn Woodpecker. This pecker is listening for insects and grubs under the bark. Fully a third of the diet of the acoirn woodpecker is protien; very little is acorns. Anyway, watch birds that climb the trunks and large branches of trees. They will stop, cock their heads listening, and then drill out the grubs that are so essential to their success. The average lifespan of an Acorn Woodpecker is 11-12 years; the longest lives was 17 years, 10 months. They must be doing something right.
I hope that everyone had a great weekend and a great Holiday.
Thanks to my friend ( Colin Sword ) for spotting this little beauty, and yes Graham I still have a few friends left, ( a few ) but friends just the same. This is my first Prairie Warbler of the 2013 Birding Season and for me with breakfast, priceless. There are more I have to thank Colin for which you will see during this week, have a great day and thanks for visiting.
one of our resident rufous enjoys this spot, particularly in late afternoon and evening as a bug-spotting perch for daily doses of protien gathering.
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The breakfast of champions! A boar loads up on a breakfast of sedge, a coastal grass that has a very high protien content.
This old farm house, heavy on the white - plenty of lead in the paint I bet, is across Jasper Road from the International "Binder" shot that I recently posted. This is the Erie - Wise Homestead Museum farm house that looks fairly spiffed for the museum collection. Certainly, agricultural museums are far more valuable than the crops that were formerly grown on the lands... so long as we can get our food from Argentina and China. Of course, the Chinese chow is more likely processed with melamine for the benefits of extra protien. My Gawd, my dog just died! Probably not getting enough cheese whiz. The one pet here is my early robin worming the sparse but early spring grass. Oh well, the early bird, etal. He might have done better in February and early March. The robin could be shooed away with the broom.
The old farm house caught my attention because of the rain barrel under the porch gutter and I started tracking eDDie's fresh snow yet again. Perhaps the barrel is not original but I thought about Colorado state legislators bashing each other about collecting rain water from a roof, currently illegal. Why? That water would never be useful nor drain onto the Wise property, one way or the otherwise. There is massive difference between draining water and having a barrel in the draining rhereof. Genius. Sheesh! The US suffers from an overburden of stupid people who buy their way into the gummint for personal gain. Business is best done by buying politicians.
This spot is near Erie and the route of the original rails west through Leyner (at current #287), Valmont and to Boulder before challenging the fooyhills. In fact, coal trains probably rumblied and steamed past and have been seen not far south of this porch, good sleeping! They probably only traveled in daytime though I bet passengers had to mind the coal dust on the seats. Mmmm, even more effective than COPD. Several coal mines were scattered around the farms near early Erie. I remember head frames near the Leyner area, south of Lagtown. Coal was hauled to Boulder by the rails. Fortunately most of the US coal companies have failed or been reorganized; suck eggs Kochs! Blankenship recieved but a year for murdering his laborers. Certainly this area was a great spot for agriculture as well as coal mining. Boulder got it's start in 1858 while prior to 1870 was the founding of Erie for its bituminous coal deposits. Coal is still delivered to Valmont via another rail route. The route can still be traced on Google maps east from Valmont.
Gluten free banana protien pancake with coconut butter, fresh blueberries and organic maple syrup.
Yum!
Just as we arrived in Valdez, we saw this black bear eating coastal sedge.
Coastal Sedges have between 15 and 20% protien, so a bear can make a living on just sedge, however as soon as the salmon return, I suspect he'll return to salmon.
I'm soooo sick of eating! I made a real effort to stick to my gym routine and a weight-gain diet for the entire month of May. And I'm happy to report that I'm officially 5 lbs heavier than I was on May 1st. That's over a 3.5% increase in body mass in 31 days. That modest gain brings me officially back into the "normal" catagory on the standard "body mass index" charts for my hieght.
The time spent in the gym has been great and thanks to the iFitness app on my iPod, I can actually see increases in strength and performance over the course of the last month. During the weeks when I wasn't traveling, I managed to get to the gym 5 days per week. And I'm very proud that I managed to get back into a routine and stick to it. But I am so sick of food! So far today I've eaten approximately 3365 calories of food which has included 96g of protien. I've still got about 1200 calories to go before bedtime but unfortunately my body is screaming "No more!" I keep "vurping" back up just about everything I eat (and I really hate tasting my food a second time).
For those unfamiliar with the term "Vurp", it's when you burp but a little bit of vomit comes back up into your mouth. Fun, fun, fun.
This is a computer-generated 3D cartoon model of a protein complex called "chaperone" that assist the non-covalent folding or unfolding and the assembly or dis-assembly of other macromolecular structures.
Have a great day...dear friends!! :-)
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© Kaaviyam Photography - All Rights Reserved. Text and images by Kaaviyam Photography | காவியம் are the exclusive property of Kaaviyam Photography protected under international copyright laws. Any use of this work in any form without written permission of Kaaviyam Photography will result in violations as per international copyright laws. Contact me: kaaviyam@gmail.com
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Vestida en un finísimo velo, tenue como una voluta de humo, ondulada, transparente y gelatinosa, Palmodictyon es alga que parece fluir como un minúsculo río que se funde con la infinidad del agua que lo rodea. Siembra con su vida un reguero verde en pequeñas motas, lunares que viven de la luz y que para no perderse hacen camino.
Palmodictyon se deja llevar, viaja a la deriva, el agua lo transporta y lo mece bajo la superficie y en compañía de otras algas sin rumbo se entrega a la vida.
El género Palmodictyon está representado por cuatro especies de distribución cosmopolita, que se pueden distinguir por su forma, por la estructura de su cloroplasto y por la presencia o ausencia de pirenoides -pequeños gránulos de reserva de protíenas-.
Cada una de las células que salpican el interior de Palmodictyon tienen forma esférica y se disponen solitarias o por parejas rodeadas y protegidas, cada una de ellas por otra membrana gelatinosa que se ciñe a su contorno.
La multiplicación de Palmodictyon se realiza mediante la formación de autosporas que se producen por grupos de cuatro a partir de cada una de las células que forma la colonia. Excepcionalmente la reproducción puede llevarse a cabo a través de zoosporas provistas de dos flagelos que nadan en el agua hasta perderlos y convertirse en las esféricas células que conforman la masa del alga.
La funda transparente que envuelve a Palmodictyon se ensancha y se ramifica, y, excepcionalmente puede formar un entramado como una red. Su matriz mucilaginosa, con el paso del tiempo se teñirá de color rosado y protege a las pequeñas algas para que no se vean expuesta directamente al ataque de los pequeños depredadores que la rondan en el agua, amebas, rotíferos, algunos ciliados y pequeños crustáceos.
La fotografía tomada a 200 aumentos con la técnica de contraste de fase procede de una muestra de agua recogida el día 5 de enero de 2016 en unas pequeñas charcas situadas en las inmediaciones de la Laguna de Peces, sobre el Lago de Sanabria en la provincia de Zamora.
This is a shot from a photoshoot of Ryan Ferguson and Myka Cain at a poolside bar in Punta Gorda Isles (southern Florida) during the 2014 Christmas holiday. Ryan is an author and has appeared on numerous national television shows to talk about his wrongful conviction for a 2001 murder in Missouri. As an innocent man, he spent nearly 10 years in prison. His conviction was vacated in November 2013 on the basis that the prosecution withheld evidence from the defense team.
After his release, I had the privilege of photographing the cover photo on Ryan's book Stronger, Faster, Smarter Deluxe (Enhanced Edition) A Guide to Your Most Powerful Body: itunes.apple.com/us/book/stronger-faster-smarter-deluxe/i...
Learn more about Ryan at www.facebook.com/FreedRyanFerguson/ and en.wikipedia.org/wiki/Ryan_W._Ferguson
Incidentally, I recently found Kevin Crane mentioned on a website. He was the prosecutor in Ryan's trial (and now a judge in Missouri). As noted on this website, Crane has become a criminal in the eyes of many: cases.nationalcdp.org/kevin-crane/
As I continue to experiment with some of Calvin Hollywood's retouching techniques, I applied two of them to this image: 1) How to Get Details and High Contrast, and then 2) Dodge and Burn Look. Calvin Hollywood, an amazing digital artist and photographer from Germany, describes these technique in his video tutorial collection on youtube. I have linked these (along with many of others) on my blog at www.stevefrazierphotography.com/ (see "Links to Calvin Hollywood's Photoshop Tutorials" for my entire list of his tutorials that are in English).
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© Stephen L. Frazier - All of my images are protected by copyright and may not be copied, printed, distributed or used on any site, blog, or forum without expressed permission.
Looking for Steve Frazier's main photography website? Visit stevefrazierphotography.com
Contact him at stevefrazierphotography@gmail.com
A mro woman feeding breast to her baby in a remote Mro village in Bandarban.
Bangladesh's tribal population consists of about 1 million people. They live primarily in the Chittagong hill tracts Rangamati, Khagrachori, Banderban and some part of Mymansingh and Sylhet. There are many groups of tribes such as chakma, garo, mro, shawtal, khasia and few others. Tribal lifestyle is extremely fascinating and charming. Elements of primitiveness are strongly displayed in their rites, rituals and everyday life. The women-folk are more hard working than the males and they are the main productive force. The tribes are extremely self-reliant, they grow their own food, and their girls weave their own clothes and live a simple life. They have their own dialect, distinctive dress and rites and rituals.
These colorful sprouts are protien supply for us vegetarians. Spiced up, these taste yummy with roti or rice !!
Just over 8ft with fringe, 3 ft wide- will stretch
2+ lbs-
8 different yarns:
nply, felted softspun single, corespun wensleydale locks (w/sari silk ribbon,bling etc), cloudspun translucent mohair, corespun textured art batt, corespun loose locks/fleece/bling/novelty yarn/ribbon, milk protein with bling/ locks, milk protien smooth
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Palmodictyon se abre en caminos de estrellas bajo un agua que es limpia como el cristal y fría como la ventisca de las cumbres. Su vida fluye lentamente en el infinito del espacio de cada gota, encendiendo puntos de luz en un cielo de silencio en el que sólo hablan el viento y el agua
Vestida en un finísimo velo, tenue como una voluta de humo, ondulada, transparente y gelatinosa, Palmodictyon parece fluir como un minúsculo río que se funde con la infinidad del agua que lo rodea. Siembra con su vida un reguero verde en pequeñas motas, lunares que viven de la luz y que para no perderse hacen camino.
Palmodictyon se deja llevar, viaja a la deriva, el agua lo transporta y lo mece bajo la superficie y en compañía de otras algas sin rumbo se entrega a la vida.
El género Palmodictyon está representado por cuatro especies de distribución cosmopolita, que se pueden distinguir por su forma, por la estructura de su cloroplasto y por la presencia o ausencia de pirenoides -pequeños gránulos de reserva de protíenas-.
Cada una de las células que salpican el interior de Palmodictyon tienen forma esférica y se disponen solitarias o por parejas rodeadas y protegidas, cada una de ellas por otra membrana gelatinosa que se ciñe a su contorno.
La multiplicación de Palmodictyon se realiza mediante la formación de autosporas que se producen por grupos de cuatro a partir de cada una de las células que forma la colonia. Excepcionalmente la reproducción puede llevarse a cabo a través de zoosporas provistas de dos flagelos que nadan en el agua hasta perderlos y convertirse en las esféricas células que conforman la masa del alga.
La funda transparente que envuelve a Palmodictyon se ensancha y se ramifica, y, excepcionalmente puede formar un entramado como una red. Su matriz mucilaginosa, con el paso del tiempo se teñirá de color rosado y protege a las pequeñas algas para que no se vean expuesta directamente al ataque de los pequeños depredadores que la rondan en el agua, amebas, rotíferos, algunos ciliados y pequeños crustáceos.
La fotografía tomada a 200 aumentos con la técnica de epifluorescencia procede de una muestra de agua recogida el día 5 de enero de 2016 en unas pequeñas charcas situadas en las inmediaciones de la Laguna de Peces, sobre el Lago de Sanabria en la provincia de Zamora.
I shoot most of my food photos on my black granite kitchen platform in natural light... there is a huge window in my kitchen which gets in lots of light. (I don't use the flash at all and no external light either). The problem is, the granite surface has little specks in it which shine. I had to clean them out in PS. Otherwise a little bit of tuning is all the processing I've done !
The dinner is ready!!!
MR. Brown and MS.Yellow is waiting for you!!!
taken in the "natural available light" no artificial light used here..
canon 7D with 24-105 mm L lens. tripod set up!!
Just over 8ft with fringe, 3 ft wide- will stretch
2+ lbs-
8 different yarns:
nply, felted softspun single, corespun wensleydale locks (w/sari silk ribbon,bling etc), cloudspun translucent mohair, corespun textured art batt, corespun loose locks/fleece/bling/novelty yarn/ribbon, milk protein with bling/ locks, milk protien smooth
I finally got a photo of a Rose Breasted Grosbeak NOT on the feeder!!!! I like the way he is looking at the ant!
Admittedly, this is my first time making ceviche (although, when I'm in Mexico, I eat it at least once per day!) and for a first attempt, I think it turned out very nicely ;-)
What is ceviche; aka cevice or cebiche? It's a very light and fresh seafood salad, where the raw fish is marinated in citrius juice - this breaks down the proteins in the fish. So, the marinade "cooks" or pickles the fish so it's not quite the same as sashimi. Then the fish is combined with some fresh latin ingredients. In my case, I made a fresh Pico de Gallo and combined the salsa with the fish after it had marinated for about 2 hours. I served it with some Tostitos with a Hint of Lime tortilla chips.
Recipe for Pico de Gallo
I use this as a condiment on just about anything ;-)
6 medium tomatoes, diced
1 medium onion, diced
1 bunch (about 1/4 cup) cilantro, chopped
2-4 serrano or jalepeno peppers, seeded and diced.
1/2 red bell pepper, seeded and diced.
1 clove of garlic, minced
Dash of salt
Combine all the ingredients in a bowl and add 1/2 c. of cold water. You can serve right away or let it chill overnight.
If you want to make it a little spicer, substitute habenero or scotch bonnet peppers ;-)
Recipe for Ceviche
5-6 oz. fresh Tilapia, cut into 1/2 inch cubes.
10 medium sized, fresh shrimp, deveined and shelled. Cut each shrimp in half.
Juice from 5-6 limes.
1/4 tsp. salt
Combine the fish, lime juice and salt in a ziploc bag and marinate in the refrigerator for a couple of hours. You can use any fresh seafood that you like, halibut, squid, clams, sea bass, scallops, all work very well.
Drain the fish from the marinade and combine with a generous cup of Pico de Gallo, mix together and serve with some tortillas (or Saltines or grilled plantains).
Serves 2. Per Serving: 230 calories, 38g protien, 1.5g fat, 220mg sodium (unless you eat a lot of chips ;-)
Copyright © 2018 Michael Blaeck
Pork chops cooking on a disposable bbq. No spices used, just the nature flavour of the pork chop and smokiness of the bbq.
Day Twenty One:
You want a piece of me? A tasty, delicious, mouth watering piece of this dead but delicious corpse? Go ahead, grab a chunk. Look at that meat it's practically slipping off the bone. I wouldn't normally tell people to "Eat me" but I think in this instance it is meant in the literal sense. C'mon take a bit of that sweet, sweet....erm....well maybe not that sweet.
Yet again I feel the need to explain myself. It's a new diet I'm perfecting. There's the fruit diet, the veg, the eat nothing but soup, high carb, low carb, protien, and nothing but air. Oh yes that's a possibly maybe read one. Living on nothing but air. As a treat you get to have an air biscuit....hee hee....but this one. This one is perfect. This one you don't have to worry about the food. For this diet you be the food. Yeah have you seen a chicken after a Sunday roast? There'll be so little meat on your bones that when you take a bath afterwards you can use the water for soup.
Is this not an idea of utter brilliance? It could be. You're shaking your head again. Fat grows back so I'm sure the other bits will too. Don't be hitting my with you "Medical facts" yeah I did the air quotes there. I derided you with a good air fingering. What? Why are you giggling? Is it because I said deride? Not sure where the double entendre is there but what ever float you boat you sad, strange, pervert.
So who's up for meatballs?
I like the simplicity of eggs. They also make great abstract art whether you fry them or scramble them. I use just a touch of oil to canola oil to cook mine . A very healthy food as long as stored properly. Eggs are a good source of low-cost high-quality protein, providing 6.3 grams of protein (13% of the daily value for protein) in one egg for a caloric cost of only 68 calories. They help with our supply of amino acids.
Eggs provide choline too. Although our bodies can produce some choline, we cannot make enough
Eggs are high in cholesterol, and health experts in the past counseled people to therefore avoid this food. (All of the cholesterol in the egg is in the yolk.) However, nutrition experts have now determined people on a low-fat diet can eat three or four eggs a week without measurable changes in their blood cholesterol levels. Make sure you cook them throughly to get rid of any potential bacteria.
Feeling gloomy bring a little sunshine and color into your kitchen and crack an egg, maybe try an omeletter with some chopped tomatoes, chives, mushrooms and a dash of salt and pepper.
A mro women with her little daughter getting back home after collecting drinking water from hills creek.
Bangladesh's tribal population consists of about 1 million people. They live primarily in the Chittagong hill tracts Rangamati, Khagrachori, Banderban and some part of Mymansingh and Sylhet. There are many groups of tribes such as chakma, garo, mro, shawtal, khasia and few others. Tribal lifestyle is extremely fascinating and charming. Elements of primitiveness are strongly displayed in their rites, rituals and everyday life. The women-folk are more hard working than the males and they are the main productive force. The tribes are extremely self-reliant, they grow their own food, and their girls weave their own clothes and live a simple life. They have their own dialect, distinctive dress and rites and rituals.
In thinking about this challenge today I realized I haven't been posting much about food these days. I may have to remedy that starting with today's shot. I LOVE food and am a pretty good cook.
Fun fact about me: I eat a ketogenic diet. For the uninitiated, that means I eat a lot of fat.....the horror! I eat things like roast chicken WITH the skin, pork belly, ribeye steaks, salmon, tuna, scrambled eggs with cream, veggies with lots of butter, salads with full fat dressing, strawberries with REAL whipped cream, etc.
I don't eat much "white stuff" i.e........ bread, taters, rice, pasta, sugar, etc.
Anyhoo, moving on, I pressure cooked a nice batch of pork belly on Sunday and now we're munching through it like speed demons.
It's delicious in tacos with pico de gallo, cilantro and lime, covered in Stubb's Smokey Mesquite bbq sauce and simply smoked, grilled and sprinkled with sea salt...
This morning, had it with scrambled eggs and sauteed shallots & mushrooms with thyme.
It's positively delicious. If you're fat-phobic, all I can say is, you're missing out on one of life's great foodstuffs!
For We're Here group and I Ate This.
=]
...and sometimes chewy.
An assortment of fried insects. Scorpion, tarantula, giant water bug, cricket, grasshopper, ants, and various larva seem to be what's most often sold. (most can been seen in this photo) I've tried most of them, and they're all pretty similar. They taste like oil and salt (because they're deep fried) with other flavours that are usually subtle, but a few are pretty strong. Ants (and their larva, which I needed a little extra persuasion to try) is one that I did not like the flavor of. Giant water bug was another one I really didn't want to try, mainly because it looks kind of like a giant cockroach, but I found myself surprised that it tasted good, after if was shoved into my mouth. (not by myself, and without me knowing what it was)
Eating any insect gives me the creeps. I don't freak out, but it always feels wrong. I think it's just a matter of perspective, because I think in general, insects should be avoided. They can be annoying, poisonous, infected, parasitic, and even lethal, but also beneficial, symbiotic, beautiful and/or fascinating. In my personal bias, the cons outweigh the pros, to the point where I just try to keep them off me, and observe from a distance whenever possible. As long as they're cooked, I think they're safe to touch, and even eat! but it would take a lot of work to train myself to like them, so I won't bother. Been there, done that, don't need to do it again.
When Pacific Salmon make their final spawning journey, they do not feed but instead comsume their own oils and protiens, body fat and meat, which leaves them in a weakened state. This Pink or Humpback Salmon, in his weakened state, has contracted what is called "cotton mould". This coloration together with the hump back and hook jaw growths make the Pink Salmon (Oncorhynchus gorbuscha) rather grotesque in its last stages of life.
There were Salmon carcasses everywhere in the stream I was in. I learned a lot about snokeling as this was my first time in streams where i was swimming. I did not have a weight belt or dive belt so I was bouyant beyond belief in my wetsuit. This meant I had to find a suitable rock in the stream bed to hang onto while I photographed one handed. The LCD on the rear of my waterproof camera was what I framed with. Since this was a fresh water stream, there was a lot of silt and murkiness that made seeing more than a few feet rather hard. You can see lots of fish in the background which were probably no more than 6-8 feet away at that.
Anyone with a pellet grill like my recteq and others know that at 335 degF there is very little smoke generated by the grill. Since I want crispy skin, the temp has to be over 325. To get an adequate amount of smoke, I am using a smoke tube with maple and oak barrel pellets. All thighs were dry brined, and all but 4 seasoned with a nice season salt blend. 4 have toothpicks to warn that they are seasoned with a Nashville hot dill seasoning from the spice market at the Oxbow in Napa. Should be a good accompaning protien along with fresh picked corn on the cob and steamed cauliflower