 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  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. 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. 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. 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.
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 Flight attendant on a plane home from SXSW:
It should be noted that Team Eatocracy managed to get their paws on two (2) notable plates of 'cue during their trek home from Austin to New York yesterday: a brisket sandwich from Salt Lick Bar-B-Que in the Austin-Bergstrom International Airport and a chopped pork shoulder sandwich (with slaw - they ask you, and you shouldn't say no) at Jim Neely's Interstate Bar-B-Que at the Memphis International Airport.  Eatocracy has saddled up in Austin, Texas, all week not only to cover the annual South by Southwest music, film, and interactive conference, but also to prep for the third edition of our Secret Supper. And now, it's officially supper time in Texas. This go-round, the man behind the burner - or in this case, the smoker - is Zack Northcutt, executive chef at Mulberry and Haddingtons. He's well-known around town for hosting the "Meaty Monday Madness" gathering for his chef friends around the capital city. From there, they gather round and do what they do best: cook and eat. Chefs from fancy white tablecloth places to vegan food trucks to farm-to-table trailers. There is a sense of coexistence, despite varying types of cuisine, and we wanted to bring that same crossroads to the table. To assist in tonight's meal and in that same spirit of delicious harmony, Chef Northcutt enlisted four of his chef-est friends, including John Galindo, owner of Izzoz Tacos and chef at the Red House Pizzeria; Mat Clouser of Rabbit + Hat Supper Club; Philip Speer, the executive pastry chef at Uchi and Uchiko restaurants; and Plinio Sandalio, the pastry chef at Congress Restaurant. At an East Austin trailer park eatery, vendors and customers talk about the city's non-traditional food community. 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 
 What does a Michelin-starred chef who's spoken of in such terms as "[might be] the best chef in New York" and "one of the most controversial cooks in town" eat when he's away from his kitchen? Last night, Paul Liebrandt, subject of director Sally Rowe's new documentary "A Matter of Taste" stepped away from the SXSW fray to chow at Lockhart, Texas stalwart Black's Barbecue. While Liebrandt is known for his artful, on-the-edge cuisine at his New York City restaurant Corton, today, he's not in pursuit of the hautest bites in town. He's hungry for one thing: a really good taco. Chef, your table is ready. It just might be in a parking lot. In the comments below, help us guide Chef Liebrandt to the very best trucks, trailers and taquerias in town. Stayed tuned for more from Paul Liebrandt and director Sally Rowe and head to What's Next for full coverage from SXSW. |
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