5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
We've been here all weekend to make sure your grilling success isn't at stake.
Five Steps to Grilling the Perfect Steak: Scott Kroener
Chris Cosentino is the chef-owner of Incanto and Boccalone in San Francisco, a competitor of the upcoming season of Top Chef Masters, and author of the new book "Beginnings: My Way to Start a Meal". He's also a massive fan of offal and says, "If you are willing to kill an animal, you should be willing to eat all of it."
May 28 is National Brisket Day. Here's how to make one at home.
I've never had any complaints about my brisket. That could be because no one is especially keen to rag on the crazy-eyed lady wielding a hot pair of tongs and giving out free meat, but I'd like to think that it had at least a little bit to do with quality.
Burgers, hot dogs, steaks and chicken are cookout classics for a reason. They're crowd-pleasers and (with a little care) relatively un-screwuppable. They're a safe bet, but for maximum impact, only a giant hunk of meat will get the job done.
Consider the brisket. It's a big ol' flat, cut of beef from the chest of a cow, and it's the stuff of Texas legend. It's bone-free and takes a fairly long time to cook down under low, slow charcoal heat, but every last stomach grumble is worth it.
While many weekend grillers think this sort of project is best left to fifth-generation Texas pitmasters and smoke-soaked competition barbecue acolytes with big, schmancy smokers, a succulent brisket is achievable in your backyard grill.
Really. I promise. Here's how.
Sink your teeth into today's most flame-kissed stories from around the globe.