Tim Carman serves as a full-time writer for The Washington Post's Food section and as the $20 Diner for the Weekend section, a double duty that requires he ingest more calories than a draft horse. Tim has been nominated twice for a James Beard Award and won one in 2011 for food-related columns and commentary. His work has appeared in four volumes of the "Best Food Writing" collections as well as the sixth edition of "Cornbread Nation." He has written for Food Network magazine, Men's Journal and Maxim. Tim has a fondness for fat, lazy beagles, fatty Texas-style brisket and long afternoons spent next to his smoker, surrounded by good friends, good music and lots of beer.