We feature two chefs from Texas who love to play with smoke and fire in their restaurants for customers, and in their backyards for family and friends. By day, Tom Spaulding serves classic Texas-style barbecue at his restaurant Live Oak. But for special occasions, Tom builds a four by eight foot grill out of cinder blocks, a metal sheet and a metal grate for a South American parilla-style spread, complete with rib roasts, pork steaks and pork loins, chickens and sausages. At Chicken Scratch restaurant in Dallas, Tim Byres spins spice-rubbed chickens from his unique wood-burning rotisserie. But in the middle of his vegetable garden, Tim has dug a deep hole and lined it with bricks to make delicious Mexican Lamb Barbacoa inside, and Pork Carnitas on top.