Texas Chef Tim Byres Makes News & Delicious Barbeque


Texas chef and pit master Tim Byres is making news again cited in the Wall Street Journal as part of the new wave of barbeque chefs in the very tasty barbeque belt, not to mention his spread in this month's Food & Wine Magazine titled "A Pit Master's Guide to Grilling Greatness"

Tim Byres, chef/owner of both Smoke and Chicken Scratch in Dallas, was singled out this week in a Wall Street Journal article as one of the chefs who offer updated smoking and grilling experiences for fans who want to go beyond the traditional offerings, they also included a delicious example with his recipe for a BBQ Beef Brisket with Coffee Cure.

Then make sure you check out the June 2013 issue of Food & Wine Magazine, where you can find out where this "People's Best New Chef" started his career and how a trip thorugh the Mississippi Delta helped him hone his love and skill for barbeque.  Did we mention there are recipes for: Shrimp Tacos with Tomatillo Salsa; Smoked Chicken Drumsticks; Asian-Style Grilled Whole Red Snapper; and Coffee-Rubbed Strip Steaks with Chimichurri Sauce, just to name a few?

If the recipe above and the countless ideas for summer grilling excite you, you can learn more about Tim's techniques and passion for grilling in one of our cooking school classes starting this month and running through June. As a bonus, his recently published book Smoke, is included with each class registration.

The first classes are this week in Austin and Houston and continue, two a week, in various cities through the end of  June. Find the full description of the class and the menu on our cooking school page.
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