I was hooked the first time I walked into Smoke restaurant in Dallas. I loved everything about it – the decor, the food, the cocktails. Then, I had the good fortune to spend time with Chef Tim Byres and his wife on a Southern Foodways Alliance field trip and I understood why I found Smoke so appealing. Chef Byres is as down-to-earth as he is talented and loves exploring everything about food.
At the Austin Food & Wine Festival, I couldn’t wait to get my hands on Chef Byres’ new cookbook Smoke: New Firewood Cooking in which he details how to use smoke to build flavors in dishes from the basic (traditional brisket) to the divine (fire-roasted oysters). He even teaches you how to host a pig roast; a lesson I could have used a few years ago.
Central Market generously invited me to attend Chef Byres’ recent cooking class last month and gave me a second copy of the book which is good news for you because I’m giving it away. To enter a chance to win the book, comment on this blog post with your favorite thing to grill and then complete the Rafflecopter widget form below. You can also follow the Kristi’s Farm to Table twitter account, like the facebook page or like the page of Smoke Restaurant for additional chances to win.
Don’t forget to complete the form or you aren’t officially entered. The contest ends Friday, June 14th.
See you around the grill!
For more about Chef Tim Byres and his grilling techniques, check of Allison Cook’s piece on him in Food & Wine magazine.