There are certain dishes that every good Texan knows and loves. But do you really know how to grill a flawless ribeye? Season that cast-iron skillet in your cupboard? Make sure your dough rises? We asked experts around the state to share some how-tos and a few recipes that will
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
Everything tastes better on (or near) the grill. Just ask Dallas chef Tim Byres, who invited five of his friends over to create these mouthwatering recipes for your next backyard shindig.
Co-Owner/Chef: Smoke; Opened 2009Age: 39Smoker: Wood-fired Offset SmokerWood: VariousTim 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 Chris Zielke and Chris
Title: Smoke: New Firewood CookingAuthor: Tim ByresPublished: Rizzoli, 2013Tim 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 their barbecue. They were
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 to
The day has come! Tickets for the Austin FOOD & WINE Festival go on sale today, November 8, at 10 a.m. CST. The Festival, which takes place April 26-28, 2013 at Auditorium Shores and Republic Square Park, will feature a myriad of
Chicken Scratch and Papi Tino's.
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
