Recently named Food and Wine magazine’s People’s Choice as “Best New Chef,” Chef Tim Byres of Smoke prepared Wagyu beef at this year’s Meatopia Texas. Wagyu is some expensive cattle, what I would call “baller beef” and Byres accompanied the meat with a chimichurri that was tasty. I can’t believe that such an expensive meet was prepared at Meatopia, which goes to show you that the chefs meant business at this event.
Additionally, Chef Byres has recently released a book entitled Smoke: New Firewood Cooking where the chef shows how to infuse that smokey flavor to a variety of foods besides just barbecue. This very well could be a Christmas gift of choice for the backyard barbecue master in your life!
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