Wow. What a stunner Tim Byres’ new Smoke cookbook is. I just flipped through an advance copy, and my stomach is growling over nearly every smokey, crispy, crunchy bit in there.
In this 250-page book, Byres spills all the Barbecue Pit beans (page 181), including the secrets to Smoke’s smoked brisket and cornbread hash (page 225), his buttermilk dill toast (page 212), even his irresistible hominy casserole (page 232).
The book releases in April, but if you pre-order it on Amazon right now, y0u can have it on your doorstep while it’s still hot off the press.