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tim byres

Smoked in Texas: Breakfast at Smoke

Sep 1, 2016 By Daniel Vaughn

Barbecue for breakfast in Texas usually means an old time smokehouse that happens to open early. Whether it’s a ring of sausage and a Dr Pepper at Smitty’s in Lockhart or the whole menu at Snow’s BBQ in Lexington, you can find breakfast if you look hard enough (though the…

Interview: Tim Byres of Smoke

Feb 25, 2015 By Daniel Vaughn

Co-Owner/Chef: Smoke; Opened 2009 Age: 39 Smoker: Wood-fired Offset Smoker Wood: Various Tim Byres is a man who is hard to pin down, mainly because he despises labels. He has been chef, pitmaster, author, culinary diplomat, and almost a food stylist. Six years ago he opened Smoke in West Dallas along with…

Book Profile – Smoke: New Firewood Cooking

Aug 5, 2013 By Daniel Vaughn

Title: Smoke: New Firewood Cooking Author: Tim Byres Published: Rizzoli, 2013 Tim Byres and I have known one another for a few years now. Before I knew him the owners of Smoke, a restaurant in Dallas where Byres is the chef, asked me to come in and try…

How to Slice a Brisket

Jul 5, 2013 By Daniel Vaughn

When I’m watching a brisket being sliced, a few things make me shudder, like the aggressive purr of an electric knife, the whine of a deli slicer, and, the worst offense, watching the fat cap being discarded (but we’ll save that for another column). I’ll concede that there are several ways…

Smoke

Aug 22, 2011 By Daniel Vaughn

Smoke had a revamping of their menu some time ago. Out with the market-style by-the-pound barbecue menu and in with more innovative, if not traditional plates of smoked meat. The lunch and dinner menus both feature these smoked meats in different combinations. For lunch, pulled pork and andouille share a…