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Smoke: New Firewood Cooking Hardcover – April 30, 2013
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From the definitive name in grilling comes an all-new, unmatched collection celebrating the rich history as well as new techniques and innovations in American barbecue. Learn more
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"Chef Tim Byres gives innovative ideas for easy ways to use smoke in everyday kitchen arsenal of flavors. He takes down-home foods and gives them brilliant twists. The results are such gutsy recipes…this is cooking at its most primal and delicious.” ~Cookbook Digest
“Smoke includes tutorials on hot smoking, cold smoking, campfire cooking, and one innovative method of whole-hog roasting. But the chef’s expertise extends far beyond the flammable. Alongside recipes for fat beef ribs and juicy brisket are marmalades, pickles, salads, and a run of delectable desserts. Though smoke-free, Byres’ churros are crispy bites of sugar and cinnamon that, with a rich chocolate sauce, make for a proper finale to a meat-laden meal.” ~Garden & Gun Magazine
"..he demystifies things that people might think they can't do for themselves, like building their own small smokehouse, or digging a pit to cook lamb barbacoa..." ~Food & Wine
“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
"....You'll find spice rubs and sauces, alongside grilled pork and smoked oysters. And in the spirit of DIY, in addition to the smoking and canning/preserving instructions, Byres shows you how to make your own hominy, build your own shucking table, and how to build (and cook in) a campfire. The spirit in which he writes is pretty simple: "I wanted to stay true to my food voice, whether the critics got it or not." Byres' food voice has been heard, and it's a fresh and appealing one; it's one worth exploring." ~Epicurious.com
"Chef Byres’s Smoke has been inspirational, providing us with the practical know-how and the motivation we needed to stuff our first fresh chorizo sausage and smoke our first rabbit. Byres¹s intelligent, easygoing approach to food makes for delicious reading and eating." ~Matt Lee and Ted Lee, authors, The Lee Bros. Charleston Kitchen
“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
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Top Customer Reviews
Chef Byres' cookbook is a new thing. What he's done with the flavors and techniques of Mexico, the Southwest, Texas, and the Deep South is more than a cookbook: it unpacks the creative process, inspirations, favorite techniques, and ideas of a uniquely creative open-fire cook. Doing so is no easy thing: the weight and pressure of tradition and "how it's always been done" is hard to get out from under in this genre, and many have tried and failed to bring something new to the table.
Whether you work through his recipes or simply use them as launching points for your own innovations and work based on your own "nostalgic food memories," you'll be creating fresh, interesting food that touches what we all love about the foods of the Southern and Southwestern US but which carries a unique imprint. His attention to balancing flavors - hot and smoky with fresh and acidic being the best example - results in lively, punchy, vigorous flavors.
There's a lot to learn from Byres, and he's generous with his insights.Read more ›
And the red chile vinegar is just one of 36 ingredients you'll need to make his recipe for crispy pork souse with deviled egg (138-9) - five to brine the pork, eleven to cook or "pickle" the head and hocks, six more for assembling the terrine, six each for the deviled eggs and the salad to accompany the souse, and finally two more to complete the presentation.
And three of these "ingredients" are actually recipes from elsewhere in the book, one of which combines four other recipes (with ingredients that come from still other recipes, etc), so, all in all, there are 9 recipes to consult, 75 ingredients required, and days of advance preparation, just to assemble this one, deceptively simple dish. Similarly, his Bloody Mary Mix (236) calls for 14 ingredients, 6 of which are recipes elsewhere in the book, so really you need 40+ ingredients and 7 different preparations to make the "mix" that's just one of seven ingredients (several of which - you guessed it! - are recipes from elsewhere in the book) you need to make his Bloody Mary. If you want to serve his Bloody Mary Sunday morning, you better start early in the week.
In other words, cooking from this book requires a real commitment to cooking from this book.
But in my experience, it's well worth it. His recipe produced the tastiest souse I have ever had. And for my part, I relished (pun intended) the opportunity to see how a gifted chef assembles a satisfying plate from his store of ingredients.Read more ›
A true must have for well everyone who cooks!
Most Recent Customer Reviews
So long as you like to grill and enjoy barbeque, you will not be disappointed with this book. Smoke, Byrne's restaurant in Dallas where the majority of these recipes are drawn... Read morePublished 13 months ago by Z. Zaletel
Best cookbook ever! Best restaurant ever. Just went to the Plano location loved it.Published 13 months ago by Joshua C.
Great book if you are an outdoorsman or use firewood for cooking.Published 15 months ago by Richard G. Schagrin