Terrence Gallivan

Smoked in Texas: Beef Short Rib at Provisions

Feb 1, 2016 By Daniel Vaughn

Barbecue and other smoked foods are making their way into fine dining faster than I can spit out liquid smoke. Often smoke is used as just another layer of seasoning, or maybe the barbecue is portioned and presented with a flourish on the plate. Not so at Provisions, the…