 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. For the faint-hearted, Scott Kroener, executive chef of Del Frisco’s Grille in New York City, gives the final one-two punch to knock you into grill mastery. Five Steps to Grilling the Perfect Steak: Scott Kroener So long as you're sparking up the grill for burgers or brisket or whatnot, you might as well have a heart. Or a kidney. Or possibly a liver or marrow bone. 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."  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.  Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray. Memorial Day is rolling our way, and it’s good to remember that the holiday itself exists in honor of those who died while serving in our country’s armed forces. But, that said, Memorial Day weekend serves a different purpose - it is the time of the year when, for many people, the clouds part and a vast and disembodied voice says from on high, “NOW YOU MUST GRILL.” 
 Some people maintain that Memorial Day officially marks the start of grilling season and Labor Day, the end. Those people, for the most part, are wrong. Some folks maintain the flame in snowdrifts up to their thighs. Others won't haul out the hibachi until late September because it'll finally be cool enough to cook outside without wilting like a hothouse gardenia. So what we're saying is, so long as our spatula isn't actively frozen or melted to our hands, and monsoon spray does not prevent us from lighting a charcoal chimney, we're going to be outdoors, putting flame to food. Why don't you just come along and join us? Catch up on the rest of our great cookout and picnic tips below, and if you run into a sticky grilling situation - we're here to help. Share your burning questions in the comments or Tweet us @eatocracy and we'll have your festivities back on track in no time.  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. The meaty madness of springtime grilling comes to a crescendo on Friday, April 27, with National Prime Rib Day - and really, is there any cut of meat more decadent and rich than a well-marbled prime beef rib? Though the prospect of preparing the indulgent cut can be daunting, advice from experts like Steve Byrne of Tavistock Restaurant Group will have you firing up a perfectly cooked steak every time. Five Tips for Prime Rib Supremacy: Steve Byrne  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. Some folks assert that Memorial Day weekend is the official beginning to grilling season. While those folks are sitting indoors twiddling their spatulas until May, we'll be out stretching our toes in the freshly mowed grass and perfuming the air with eau de charcoal. A burger is certainly an excellent, inaugural item to set aflame to, but the world is your (grilled) oyster; beef up your repertoire with Pat LaFrieda's favorite, grill-friendly cuts of meat. LaFrieda is one of the stars of Food Network's "Meat Men" and the owner of Pat LaFrieda Meat Purveyors, a 90-year-old wholesale butchery that supplies more than 500 restaurants with every cut of meat you can imagine. Five Picks Of Meat To Purchase for Grilling Season: Pat LaFrieda  Some people maintain that Labor Day officially marks the end of grilling season. Those people, for the most part, are wrong. Some folks maintain the flame in snowdrifts up to their thighs. Others are hauling out the hibachi for the first time this season because it's finally cool enough to cook outside without wilting like a hothouse gardenia. So what we're saying is, so long as our spatula isn't actively frozen or melted to our hands, and monsoon spray does not prevent us from lighting a charcoal chimney, we're going to be outdoors, putting flame to food. Why don't you just come along and join us? Catch up on the rest of our great cookout and picnic tips below, and if you run into a sticky grilling situation - we're here to help. Share your burning questions in the comments or Tweet us @eatocracy and we'll have your festivities back on track in no time.  Scorpacciata is a term that means consuming large amounts of a particular local ingredient while it's in season. It's a good way to eat. Let Mario Batali pronounce it for you. The first time my mother ever cooked for my father, she made okra. If the cuisine of my childhood provides any indication, there's an excellent chance that she defrosted a cube of pods, chucked them into a pot and boiled until floppy. Neither she nor my father is Southern or Indian in upbringing. Okra is not their birthright; they were clearly tempting fate. My father chewed dutifully, likely made the appropriate "yummy" faces - until my mother took a bite and bolted for the sink. He quickly followed suit, and the story became the stuff of family legend - not to mention a family phobia.  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. There is still a certain gender stereotype aflame when it comes to manning the grates - the "women cook, men grill" attitude, as recently coined by Forbes. But, plenty of ladies like Elizabeth Karmel are lighting the way as beer can chicken equal opportunists. Karmel is the Executive Chef of Hill Country Barbecue Market and Hill Country Chicken, where she bestows her low-and-slow knowledge on brisket, sausage, ribs and all the fixin's. She is also the creator of Girls at the Grill: a group to encourage women to grab their tongs and grill with the best of 'em. Five Reasons Girls Should Grill: Elizabeth Karmel |
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