Tim Byres Big Reveal: How the Sausage Gets Made

Photography by Robert Bostick

“As we learned from Smoke’s Tim Byres earlier this week, he enjoys making his own charcuterie. The day we visited the chef he had just finished carving up half a hog for use in the restaurant’s various barbecue recipes. And that was just for a single day’s use.” Click on the text to read The Dallas Observer Article by Steve Doyle

Robert Bostick (c) 2010

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