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This is Tim Byres’ temple of meats at the Belmont Hotel. Nearly everything is made in-house, from sausages, sauces, pickles, and breads to wood-infused spirits and cocktails. Seared scallops, grilled quail, and bricked Cornish hen entrées share equal...

Chefs across the country are upgrading their amazing burgers with the ultimate finishing touch: incredible bacon that’s smoked in-house or is sourced from cult producers like Allan Benton and Nueske. Here, F&W names the Best Bacon Burgers in the...

Before opening his acclaimed Dallas barbecue restaurant Smoke, Tim Byres cooked in the United States embassy in Belgium and at the posh Rosewood’s Mansion on Turtle Creek. But it was a calling for “back to basics” cooking that yielded his acclaimed Oak...

The ribs at Smoke ranked #2 on the Daily Meal’s list of America’s best ribs (Staff file)
The ribs aren’t limited to barbecue, though. “Important to understand is that there is no one way to best prepare ribs,” explains the press release. “They can be cooked in an oven or barbecued on a smoker or grill, via wood or charcoal.” The judges looked...