5@5 - Busting barbecue myths
April 1st, 2013
05:00 PM ET
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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.

Daniel Vaughn may be the most envied man in America right now. Not only is his book "The Prophets of Smoked Meat: A Journey Through Texas Barbecue" coming out next month as the debut title in the Anthony Bourdain Books line, he's also taking up a post as the barbecue editor of Texas Monthly magazine. It's the first position of its kind in the country, and the 35-year-old Ohio-born Vaughn left his job as an architect to pursue his fiery passion for smoked meat full time.

The self-proclaimed "BBQ snob" has eaten at over 600 barbecue joints across the nation. He makes it his business to sniff out the best of the best and help his carnivorous brethren avoid potential pitfalls along the way with reviews on his website Full Custom Gospel BBQ.

As such, Mr. Vaughn has a bone to pick with some commonly-held barbecue beliefs.

Five Barbecue Myths That Should Be Dispelled: Daniel Vaughn
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Filed under: 5@5 • Barbecue • Texas • Think


Barbecue Digest: The self-cannibalizing pigs of Texas BBQ
September 18th, 2012
12:15 PM ET
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Editor's note: All summer long, the Southern Foodways Alliance will be delving deep in the history, tradition, heroes and plain old deliciousness of barbecue across the United States. Dig in.

A strange phenomenon pervades the signs of barbecue joints across the state of Texas: pigs acting like people. In my memory, nary a bovine graces a barbecue sign that’s not in the cooked or soon-to-be smoked form.

At Big John’s Feed Lot Bar-B-Q in Big Spring, Texas, a painting on the window shows the pitmaster wielding a cleaver in one hand while dragging a dazed steer with the other. This is how the poor cattle are portrayed, while the overt anthropomorphism is reserved for swine - in this, the land of beef barbecue.
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July 20th, 2012
01:45 PM ET
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Food in the Field gives a sneak peek into what CNN's team is eating, and the food culture they encounter as they travel the globe.
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Filed under: 100 Places to Eat • Food in the Field • Tacos • Tex Mex • Texas


March 21st, 2011
11:45 AM ET
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We get food crushes sometimes. It might be a chef whose stracciatella makes our hearts sing (that'd be you, Missy Robbins), a winemaker with a barrel-sized brain and wit to match (cheers, Randall Graham), or a writer out of whom we'd just like to hug the stuffing (we're coming for you, Francis Lam).

This go 'round is Addie Broyles, food writer for the Austin-American Statesman. We had a chance to swing into her orbit during our trip to Austin for our SXSW-centric Secret Supper, and while we'd long been impressed by her mastery of the Austin food scene (the Austin Chronicle named her the city's top "food celebrity") and feminist take on food culture, one more thing quickly became evident.
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Filed under: Bite • Cuisines • Food Crushes • Food Politics • Local Food • Local Heroes • SXSW • Television • Texas • Texas • Think • Travel • Video


March 18th, 2011
10:30 AM ET
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One of the best parts about going to SXSW is getting a chance to slip away from the fray and venture outside of Austin. iReporter Digithoughts lucked out with a local guide and found her way to barbecue at The County Line.

It was nice to get out of the city for a bit and up into the beautiful hills. The sky was gray but spirits were high and the food was delicious. These photos, taken by Doug Hecht really captures the rustic feel of the whole place. Yes, that is a two headed steer on the roof.

Share your SXSW stories or experience the conference from a different point of view through iReport assignment South by Southwest and see all CNN coverage at the What's Next blog

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Filed under: Barbecue • Bite • Buzz • Cuisines • Events • iReport • SXSW • Texas • Texas • Travel


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