One week ago, we posted that you should ready your voting clickers because Dallas had two big names in the battle for Food & Wine's title of The People's Best New Chef.
Tim Byres of Smoke and Tre Wilcox of Marquee Grill were up against some heavy hitters, including the Austin guy that just won Top Chef: Texas. So, you know, there wasn't any pressure or anything.
But today, the bugles have sounded and we are waving our meat sweat hankie to and fro for Tim Byres. Sure, he cleaned up the regional category, but he also dry-rubbed, smoked and rested that overall title as well.
From the Food & Wine profile:
WHY HE'S AMAZING Because he goes beyond just barbecue, with an in-kitchen wood grill and smoke pit for smoking or curing almost every dish on the menu.Congrats, chef! Now who wants a "Big Rib"?
WHAT SMELLS SO GOOD Byres smokes or cures almost all his dishes over wood, using either the mesquite-fueled wood grill and barbecue pit in the kitchen or a vintage Appalachian cold smoker out back, which uses hickory, pecan wood and charcoal.
Tim Byres [Photo: Courtesy of Smoke]