When choosing a career path, Tim Halls said he knew he would follow in either his mother’s or father’s footsteps. His dad owned an ambulance service and was a mortician; his mother was a high school cook. Halls said he spent 10 years working for his dad as an emergency medical technician but in the end followed his mother’s path.

“Mortuary school took too long,” Halls said. “I decided to go the cooking route, because I always liked to cook. I earned an associates degree in culinary in Scottsdale [Arizona].”

In 2021, following decades of working in the restaurant industry, Halls opened Burnt BBQ & Tacos.

What’s on the menu

The menu features barbecue brisket, pulled pork, smoked turkey, poblano sausage, wings, ribs and chicken. Halls said there are a variety of “vehicles” the meat is served on such as tacos, potatoes and Navajo fry bread. The meat can also be ordered as a plate combo featuring house-made sides such as Nana’s potato salad, mac and cheese, seasoned green beans and Mexican street corn.




Halls created the recipes for the barbecue sauces.

“We’re barbecue based. I don't claim to be Texas barbecue—I take influences from all my travels,” Halls said. “I like flavors. I don't make anything really hot, I make food that is full of flavor.”

What else

Halls met his wife Maria Argumedo, who is from Venezuela, five years ago when she started working for him. Two years ago, the couple married and over time, Venezuelan dishes have been added to the menu. Some of the items, like the Patacon sandwich, are also vehicles for the house-made barbecue.




“My mother-in-law does most of the prep in the back,” Halls said. “We are a true family restaurant.”

The specifics

Halls said the business name was chosen in part because his pork belly burnt ends are a cornerstone of the menu.

“Pork belly is literally raw bacon,” Halls said. “We dry brine them overnight with my butcher's grind rub. Then we smoke them for five and a half hours at 185-degrees, pull them off the smoker and let them sit in the refrigerator overnight ... then we cube it up into 1” squares and toss it in my original barbecue sauce and put them in the oven. The barbecue sauce carmelizes around the meat and it’s almost like pork candy when it's done.”




About 150 pounds of pork belly burnt ends are sold weekly.

Quote of note

Anytime the restaurant is open, either Halls or Argumedo will be there. Halls said he enjoys watching first-time customers take their first bite.

“It’s the wow factor,” Halls said. “When you can sit here and listen to somebody when they take their first bite, or they see it for the first time, they're like, ‘Wow, that’s really good!’”