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


June 21st, 2013
11:45 AM ET
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Fact: Americans are in a fiery, long-term love affair with their backyard grills, and the CNN Library has the stats to prove it.

62 – Percent of Americans who own a grill.

79.1 million – Americans who have grilled out in the past 12 months, according to the U.S. Census from 2010.

8.3 – Percentage who grill two or three times a month.
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Filed under: Grilling • Grilling


This girl is on fire - at the grill
June 17th, 2013
04:00 PM ET
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Editor’s note: An article calling grilling “the domain of Dude” got me a little hot under the collar. It’s since been taken down, but here’s why I got so fired up.

I lived in a fifth-floor New York City walk-up apartment with no yard when I started getting the itch to put food to flame. I was drawn to it like a moth, for reasons I couldn’t quite grasp, and which now smolder at the core of my food-loving soul.

Whenever my friend Ali was out of town, I’d let myself onto her back deck to fire up her kettle grill after watering her plants. Since I took pains to replace the charcoal and scrub the grate as cleanly as I could manage, she was kind enough to issue me a key.
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A compendium of grilling greatness
May 24th, 2013
04:30 PM ET
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Some people maintain that Memorial Day weekend 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. July is National Grilling Month, but that's just kind of incidental.

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 and quaffing a cold beverage. 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.

Achieve Grilling Greatness
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Filed under: Fourth of July • Grilling • Grilling • Help Desk • How To • Labor Day • Memorial Day • Smoking • Techniques & Tips


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