Tim wrote a
book. It won
a James Beard
Award.

It can teach
you to smoke
some trout,
cook a whole
pig, or pickle
your own
vegetables.

LEARN MORE >

@andrewzimmern right on Central Asia is amazing! Fat tail sheep, yak, exclusive rice & fermented mares milk. Best wishes on the adventure.

About a month ago from Tim Byres's Twitter via Mobile Web (M5)

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“That boy’s yo’ comp’ny. And if he
wants to eat up that tablecloth,
you let him, you hear?”

Harper Lee, To Kill A Mockingbird

PHILOSOPHY I believe in blooming where you’re planted. It’s all about making this connection with people. It allows you to kind of reach out of your circle, relying on their resources and talents, as well as your own, to create something exciting and overall bigger than yourself. Food is the vehicle for this message. Smoke: New Firewood Cooking is my story. How can I help someone else to find their own food inspired voice? Maybe you come see me at the restaurant and I give you a plate of food and beer. I may be consulting for your vision, connecting you to new ideas, it’s one of my recipes that you make your own and becomes a new family tradition, or advice for a blog. That’s gonna help me to continue to express my vision. We are here to do our part and fit in where we are needed; so this bloom where you’re planted thing means being in service to the community in order to make something great and exciting, then going out and sharing it.

Fire is my inspiration. It compasses it all: community, commonwealth, hospitality. The common thread in American food is wood fire cooking. As a kid, I remember crowding around a campfire, and being sucked into the idea of jamming a hot dog on the end of a stick and

poking it into the fire. This grilling and barbecuing and smoking – all the original, traditional American food styles are cooked over fire. The lobster bakes in New England, smoked salmon in the Pacific Northwest or barbequed brisket in Texas. America’s food is literally a big melting pot.

“For Glory gives herself to those who have always dreamed of her.” Charles de Gaulle
Well, I dream of glorious shit dude! I dream of a lifestyle that allows me to be true to myself. Raising hell from scratch, crazy cookouts, big fires.  Anything is possible. Cooking on another continent, bringing the heat! I also dream of stripping things back, getting to the basics of what is. Life is a celebration of what’s going on right here right now. It can be real, rustic, gritty and it can be yours. That’s a really liberating thing for me. To be able to do something that’s highly inspired and crazy detailed plop in the center of an old picnic table with 20 friends in the back yard. You don’t have to take yourself so seriously. I think that a heart-felt community table crosses boundaries of economics and race and class. Life is a grand spontaneous adventure, and to witness someone’s story in action is true glory.

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Tim Byres has written a paradox—a smart, sophisticated, devilishly stylish book about man’s most primitive cooking method: over a wood fire. Stunning recipes, drop-dead gorgeous photographs, with lively lucid prose to help you to act like you know what you’re doing the next time someone thrusts tongs in your hand around a campfire. You can smell the smoke just reading it.

— Steven Raichlen, author of The Barbecue Bible cookbook series and host of Primal Grill on PBS

Tim Byres is one of the most skilled and proficient cooks I have ever worked with, and only a master of his caliber could bring such a simple but dynamic, new approach to wood cooking. With this cookbook, he is destined to become the new preeminent authority on the subject. Even if you never build a fire, the recipes for pickles, salsas, and hominy casserole are worth the price of the book itself.

— Stephan Pyles, chef and author, Dallas, Texas

Tim has given us, in this book, a true sense of the journey into the mysteries of the real world of fire, wood, and smoked barbecue with fascinating recipes and tales.

— The Pitmaster Ed Mitchell, Wilson, North Carolina

Tim is that perfect mix of hard-core perfectionist chef, crazy evil genius, and a ridiculously good-hearted laugh riot! Not only did we sweat (profusely) and bleed (just a little) putting together this cookbook, but we truly had a great time creating something that will educate people on how easily they can enjoy wood fire cooking at home. makes for delicious reading and eating.”

— Brandy Spencer, Assistant Extraordinaire

 

Smoke: New Firewood Cooking
has won a 2014 James Beard Award in the category of
General Cooking.

 

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Smoke is a primer on the most time-tested culinary technique of all-cooking with wood and fire. Chef Tim Byres shows how to imbue all kinds of foods-not just meat-with the irresistible flavor of smoke. He gives innovative ideas for ways to use smoke in your everyday kitchen arsenal of flavors-such as making salsas with charred peppers, grilling fish with wood planks, and using smoke-cured meats to add layers to a dish. For the adventurous, there are how-to sections on building your own firepit, smokehouse, and upright roaster.

As a Texan, Byres draws on the regional traditions of Mexico, Louisiana, and the South. He takes down-home foods and gives them brilliant twists. The results are gutsy recipes like Pork Jowl Bacon with Half-Sour Cucumber Salad, Boudin Balls and Brick Roux Gumbo, Smoked Cabrito and Fresh Masa Pies, Hominy and Turnip Green Salad, and Oyster Dirty Fried Rice. Everything is made from scratch-not just the sausages but also the rubs and relishes. This is cooking at its most primal, and delicious.

Come See Us

smoke

Smoke

HERE:
901 Fort Worth Ave
Dallas, TX 75208
PHONE:
(214) 393-4141
HOURS:
Breakfast 8am-11am Monday-Friday
Lunch 11am-3pm Monday-Friday
Dinner 5pm-10pm Sunday-Thursday
5pm-11pm Friday-Saturday
Brunch 8am-3pm Saturday & Sunday
WEBSITE:
www.smokerestaurant.com
barbelmont

Bar Belmont

HERE:
901 Fort Worth Ave
Dallas, TX 75208
PHONE:
(214) 393-4141
HOURS:
3pm – 11pm Sunday – Wednesday
3pm – 12pm Thursday
3pm – 1am Friday – Saturday
WEBSITE
www.belmontdallas.com
chickenscratch

Chicken Scratch

HERE:
2303 Pittman Street
Dallas, TX 75208
PHONE:
(214) 749-1112
HOURS:
11am – 9pm Sunday – Thursday
11am – 10pm Friday & Saturday
WEBSITE:
www.cs-tf.com
thefoundary

The Foundry

HERE:
2303 Pittman Ave
Dallas, TX 75208
PHONE:
(214) 749-1112
HOURS:
4pm – 2am Monday – Friday
12pm – 2am Saturday & Sunday
WEBSITE:
www.cs-tf.com