Tim Byres New Book is Smokin' - Smoke: New Firewood Cooking


Since opening restaurants Smoke and Chicken Scratch in Dallas, chef and owner Tim Byres has been named "Best New Chef of the Southwest" and "The People's Best New Chef" by Food & Wine Magazine and has been featured in Southern Living and The New York Times to name a few. Now, his new book Smoke: New Firewood Cooking is also getting hot.

So with grilling season quickly approaching, we knew Tim was the go-to-guy, for all your needed tips and tricks and he was nice enough to help out.

To get things kicked off he will join the team at Dallas Preston Royal for a meet-and-greet as wells as book signing Saturday, May 11th from 2-4pm.

In his new book Byres offers lessons on smoking right on your stovetop to building your own fire pit, smokehouse, or spit right at home. Byres instructs on making relishes and salsas from smoked peppers and vegetables and explains the basics of preparing spices, rubs, jams, and specialty pickles. Fans of his famous cocktails at Smoke restaurant will enjoy the section on specialty cocktails.

Then a little later this month, he will take the helm of the Cooking School, for classes that will give you insider tips into working with dry chiles; reveal how to make a 'go-to' barbecue rub for steaks on the grill; and show you how to create a bright and festive chile red sauce. And, if that isn't enough, he'll demystify the humble tamale.

Class Schedule:
Don't miss your chance to meet Tim Byres and learn how to take your grill from good to great.
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