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
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
This is the seventh installment of "Eat This List" - a regularly recurring list of things chefs, farmers, writers and other food experts think you ought to know about.
Last week, I found myself hanging out with five whole hogs, three briskets and a whole lot of barbecue legends (and their faithful disciples) near some fire pits in freezing cold Murphysboro, Illinois. We'd congregated there for the second annual Whole Hog Extravaganza and BBQ MBA program, and when I wasn't stuffing my mouth with some of the best pork and brisket on the planet, I was slamming it shut and soaking up what these venerable pitmasters had to say.
Here's a taste.
Here's the cruddy thing about ribs: you can spend hours upon hours lovingly seasoning, basting and smoking a rack to melting, knee-knocking perfection, and at least one of your guests is going to be sitting there thinking, "Well, if I had been manning the grill, I would have..."
Fine. They get to host next time. Meanwhile, rest assured that there are as many ways to prepare ribs are there are meat-loving lunatics with nothing better to do than to spend four or more hours slaving over a hot grill. You're not going to please everyone, but if you follow these basic guidelines (and add your own touches along the way), there's an awfully good chance you'll at least please yourself.
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