At his mid-spring ode to barbecue, Tim Byres of Dallas's Smoke Restaurant served this Texas beef trio. It included coffee-cured brisket, a smoked paprika hot link, and short ribs, served with Dallas Farmers’ Market creamer peas and hominy casserole.
Salivate over more photos here.
At his mid-spring ode to barbecue, Tim Byres of Dallas's Smoke Restaurant served this Texas beef trio. It included coffee-cured brisket, a smoked paprika hot link, and short ribs, served with Dallas Farmers’ Market creamer peas and hominy casserole.
Salivate over more photos here.
