Smoke: New Firewood Cooking by Tim Byres

Smoke

New Firewood Cooking

How to build flavor with fire,

 on the grill and in the kitchen

by Tim Byres

Hardcover, 256 pages

Smoke. So primal. So... delicious. Smoke and fire are how we first cooked food and something in us responds to these ancient ways of cooking.

Tim Byres is famous for his restaurant Smoke in Dallas, Texas, and now invites us to create delicious, hand-crafted meals at home. He is a pioneer in pure, clean meats and produce - growing most of his own and working with local organic farmers.

I am into Smoke in a big way. We still have our gas grill, sure, but now we mainly cook with top quality hardwood briquettes in a kettle style ceramic cooker. The difference is enough to make you cry. I am sold on the power of fire and smoke.

This cookbook is a synthesis of a lot of amazing experiences from a period of just a few years that led to the creation of a new style of firewood cooking, based on made-from-scratch ingredients and traditional American recipes and ideas. This new style reflects a hybrid of refined presentation and time-honored flavors. The food is fresh and clean with an imperfect elegance and the nostalgic scents of wood, whiskey, and molasses. -Tim Byers

www.smokerestaurant.com

Contents include:

Introduction: New Firewood Cooking and Our American Roots

Firewood Cooking: A Primer

Part One: Stocking a Larder

To choose chiles

To make a chile puree

To can pickles and preserves

Part Two: New Firewood Cooking

Fresh Salsas

Veggie Dishes

To plant a kitchen garden

To build a vertical planter

To make hominy

Seafood

To smoke with planks

To clean a soft-shell crab

Poultry and Meat

To build your own smokehouse

To cure meat

To make sausage

To smoke sausage

To make tamales

To cut a brisket

To dress and stuff a rabbit

Sweets and Breads

Drinks by the Fire 

To smoke a pipe
(Italics are extra tip sections!)

Plus 4 complete feasts for when you have a crowd!

Tim Byres is the chef and owner of the restaurants Smoke and Chicken Scratch in Dallas, Texas. Food & Wine named him "Best New Chef of the Southwest" in 2011 and "The People’s Best New Chef" in 2012. He has been featured in Southern Living, the New York Times, and Garden & Gun. Josh Ozersky, the author of The Hamburger: A History and Meat Me in Manhattan, has written for Time, Newsday, Saveur, and the New York Times.