Because it's never too early to start thinking about giant stuffed foul and all the trimmings, Food and Wine magazine talks to chefs across the country about their restaurants' Thanksgiving meals. And because it's never a bad idea to talk to Smoke's Tim Byres about delicious smoked meats, that's precisely what they did. Sadly, it's just a one-line blurb: "On Thanksgiving, in addition to turkey and house-smoked ham, chef Tim Byres serves a beef rib roast that's been slow-cooked in a pit." This is what Food and Wine calls a "Texas-Style Holiday." Of course, it's also what we call "Oh, you know, Tuesday. or whenever." [Food And Wine]
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