Based in Ritual: Dan Goldberg’s Soulful Approach to Barbecue Food Photography

One of the things that drew Photographer and Director Dan Goldberg to food photography was the ritual, culture and shared experience that a meal can bring people, and it became a lifelong passion to capture it all. Barbecue is a general term, but typically connotes food cooked with a deliberate process but with a personal touch based on the chef. Dan loves capturing barbecue food and scenes because of the craft required to make it and the community needed to enjoy it.  

Dan’s barbecue photography is not just food styling and lighting tricks, but also exposing the heart of the experience. He can get his hands dirty with the food in the smoke pit and also capture the details in a tabletop shot. Tuned into the rich textures and human elements that define barbecue, we wanted to know more about his approach and just what connects him to the cuisine.

How do you balance the rustic, smoky feel of BBQ with your clean, stylized aesthetic?

I don't see rustic and clean as opposites. The rustic elements - the char, the smoke, the worn tools - that's what makes barbecue beautiful. I embrace those authentic details. I love the patina and feel it tells the story about how hard it is to cook BBQ. 

My 'clean' approach is really about being intentional with what I include in the shot. I'll clear away distracting clutter but keep the essential elements that tell the story. A perfectly cooked brisket on an old cutting board can be both rustic and elegant. Less is more when it comes to composing a nice food image.

How do you approach styling and lighting when photographing BBQ to emphasize texture and flavor? 

My styling philosophy is to let the barbecue speak for itself. Having worked as a sous chef, I know that great barbecue has inherent visual appeal - the crusty bark on a brisket, the way sauce drips off ribs, the steam rising from pulled pork. My job is to capture these natural textures, not manufacture them. 

Lighting is crucial for texture. I prefer natural light whenever possible - it brings out the authentic colors and creates those beautiful highlights on the food and sauce. When shooting indoors, I use directional lighting to mimic outdoor conditions. The key is creating enough contrast to show texture without harsh shadows that make food look unappetizing.

How do you handle the sometimes challenges that come with these environments of a smoke pit or BBQ restaurant?

Having spent years cooking on the grill with hot flames and heavy smoke, I'm comfortable in these environments. The heat doesn't really bother me - it's just part of the process.

My cooking background is actually a huge advantage here. I know how to move efficiently around active grills and smokers without getting in the way. I understand the timing - when it's safe to get close for a shot, when the pitmaster or chef needs space, and how to work quickly when conditions are intense.

I also come prepared - I protect my gear from heat and smoke, and I know how to work fast when the moment is right. Most importantly, I respect the process. These aren't just photo opportunities - they're working kitchens where serious cooking is happening. My experience helps me capture great shots while staying out of the way and keeping everyone safe. 

What role does the human element play in your BBQ work?

The human element is huge in my BBQ work - it's often what tells the real story of the food and the place. Barbecue isn't just about the meat; it's about the people behind it and the culture around it.

I love capturing the pitmasters at work - their concentration while tending the smoker, the satisfaction when they pull a perfect brisket or pork shoulder. These moments show the craft and passion behind the food.

The more authentic, the better. I'm not looking for posed shots - I want genuine interactions. Maybe it's a family sharing a meal, friends laughing over ribs, or a pitmaster explaining their technique. These human moments give context to the food and make the whole story more compelling.

What’s one element you always try to include in BBQ photography to make it feel mouthwatering?

I focus on four elements that instantly make barbecue look mouthwatering: the sauce, backlit smoke, char, and fire.

The sauce is crucial - I love capturing how it glistens on ribs or pools around sliced brisket. It adds color and shows the food is ready to eat.

Backlit smoke is magical. When you get the lighting right, that smoke becomes this beautiful, atmospheric element that you can almost smell through the photo. It immediately tells people this is real barbecue.

The char and fire speak to the cooking method - those crusty bark edges and grill marks show the high-heat searing that creates flavor. I always look for those textural details that make your mouth water.

Having cooked barbecue myself, I know these aren't just visual elements - they represent actual flavor. The char means caramelization, the smoke means that deep barbecue taste, the sauce adds moisture and tang. When I capture these authentically, viewers can almost taste and smell what they're seeing. 

How do you see these images fitting into current food advertising or editorial trends?

With AI technology and social media advancing so rapidly, I find myself questioning what's real. You see these impossibly perfect food images online and wonder if they're even photographs anymore.

I don't really call this a trend, but I love images that are natural, authentic, and the opposite of overly polished. I want people to look at my photos and know immediately that this is real food, cooked by real people, in real places.

I think there's a growing appetite for this authenticity. People want to connect with real food experiences, especially in a world where they're increasingly unsure what's genuine.

Do you have a personal connection to BBQ—either through travel, family, or cooking it yourself?

Absolutely! BBQ is a real passion of mine. I love cooking it myself - I've got this family tradition where I cook Thanksgiving dinner at my studio every year. After 15 years, I think I've perfected my turkey process: overnight brine, a killer dry rub, cold smoke for 4 hours, then deep fry for about 30 minutes. I can honestly say this turkey is outstanding.

Whenever I travel to the South or any city known for good BBQ, I have to try it. I'm that guy who will wait in a long line for a plate of perfect brisket. It's not just about the food - I'm studying the techniques, the regional differences, the culture around it.

Right now I'm actually working on a cookbook with Chef Charlie McKenna at Lillie's Q, which has been an incredible experience. Working closely with a pitmaster of his caliber has deepened my understanding of the craft even more.

This personal connection is huge for my photography. When I'm shooting BBQ, I'm not just documenting food - I'm capturing something I'm genuinely passionate about. I understand the patience it takes, the skill involved, and what makes great barbecue special. That authentic enthusiasm comes through in the images.

I barbecue year-round - -20 degrees, 100 degrees, doesn't matter. I love cooking it, and I love shooting it. I also love eating it with good friends and a cold beer!