5@5 - Barbecue sides get a boost
September 30th, 2013
05:00 PM ET
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5@5 is a food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

Whether you go with pulled pork, brisket or ribs, every fall barbecue is going to need some complementary side dishes.

Christopher Kostow from the acclaimed The Restaurant at Meadowood in St. Helena, California, offers all the fixins' - with a little extra flair.

How to Elevate Barbecue Side Dishes: Christopher Kostow
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Filed under: 5@5 • Barbecue • Recipes • Think


August 27th, 2013
07:00 AM ET
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Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of Southern food. Today's contributor, Virginia Willis, is the author of cookbooks "Bon Appétit, Y’all" and "Basic to Brilliant, Y’all." She is a contributing editor to Southern Living and a frequent contributor to Taste of the South. She also wrote Eatocracy's most-commented post of all time.

In this series for the Southern Foodways Alliance, I'm examining iconic Southern foods that so completely belong to summer that if you haven’t relished them before Labor Day, you should consider yourself deprived of the entire season. My plan is to share a little history and a few recipes that I hope you will enjoy.

This week, I’m finishing up with a recipe for a barbecued pork butt, sharing a bit of history and a practical recipe for those who want to go low and slow, but don’t have the time or patience for a professional Memphis-in-May competition pace.
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Tim Love's top rib joints across the U.S. (and Canada, too)
August 9th, 2013
11:00 AM ET
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Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.

It’s easier than ever to fake your way through a summertime cookout. You’ve heard about the test tube burger; you had to, it cost $33,000. Meanwhile, sales of alternative meat products, like faux hot dogs, continue to rise (to more than $550 million last year). The one cookout staple that doesn’t easily lend itself to veganism is ribs. So, before someone comes up with a test tube version, let’s shout out epic pork and beef ribs around the country.
 
Texas star chef Tim Love, whose restaurants include the Lonesome Dove Western Bistro and Love Shack, happens to be a ribs expert. He kindly provided a list of his favorite ribs spots - both pork and beef. Believe it or not, he’s got his eyes wide open enough to find a go-to place in Toronto.
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July 8th, 2013
05:00 PM ET
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Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of barbecue across the United States. SFA oral historian Amy Cameron Evans wrote this remembrance of pitmaster Ralph Parker.

It saddens us to share news that the barbecue community has lost another legend. Ralph Parker, the last surviving original founder of Parker’s Barbecue, passed away on July 4 at the age of 89.
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5@5 - Rack up on rib pointers
June 26th, 2013
05:00 PM ET
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5@5 is a food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

We're positively slab-happy it's summer. There's something inherently appropriate about spending the longer, sunnier days at a picnic table, unabashedly attacking a rack of smoky, pink-tinged ribs with the exhilaration of 300 Spartans.

Perhaps no one shares that sentiment more than Myron Mixon, champion pitmaster, cookbook author and chef/owner of the Pride & Joy Bar B Que restaurants in Miami and New York City.

His pointers for remarkable ribs will stick with you long after you've finished reading. Pro tip: Don't forget the wet naps.

Five Tips and Tricks for Mouthwatering Ribs: Myron Mixon
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Filed under: 5@5 • Barbecue • Grilling • Grilling • Make • Smoking • Techniques & Tips • Think


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