DINING FEATURE
TOP SELLERS Burnt BBQ & Tacos ownership picked a pair of the most popular dishes. BY TERI WEBSTER
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Halls said the co ee in the Co ee Grind Brisket Sandwich helps “bring out the avor.” (Courtesy Burnt BBQ & Tacos)
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Burnt BBQ & Tacos co-owners Tim Halls (left) and Pete Self said they look to serve comfort food. (Teri Webster/Community Impact)
Burnt BBQ & Tacos Owners share secret sauce for Plano restaurant’s success T im Halls, co-owner and chef of Burnt BBQ & Tacos, said he has developed a special sauce reservations. People “from around the country,” have come in to try the creation, Halls said. The fry bread is topped with pinto beans, a choice of meat, lettuce
Burnt BBQ & Tacos 2929 Custer Road, Plano 469-786-0078 www.burntbbqandtacos.com Hours: 11 a.m.-9 p.m. daily The Navajo Fry Bread is inspired by a traditional Native American dish. (Courtesy Burnt BBQ & Tacos)
emergency response workers. They work with Homes for Our Troops, a nationwide charity that helps veterans, many of whom are amputees. Support for troops and public safety workers is seen on the restau- rant’s “Patriots Wall,” which features a collection of patches from various agencies. First responders, police and members of the military can bring in ocial patches to be placed on the wall in exchange for a taco of their choice, Halls said. In all, Burnt BBQ & Tacos seeks to provide a sense of belonging and comfort that includes serving up comfort food, according to Halls. “I enjoy making food for others,” Halls said. “I always have.”
for restaurant success. Part of the recipe is Halls’ own bar- becue sauce made with 16 dierent herbs and spices. The combination makes the barbecue sauce “sweet, sour and savory” all at the same time, Halls said. He said his other secret is a lifelong love of cooking. “My grandmother was always in the kitchen,” Halls said. “My mom was always in the kitchen. And so, I took on that trait.” One of the most unique dishes at the restaurant is the Navajo Fry Bread Taco, a nod to the traditional dish served up on Native American
shreds, cheddar jack cheese, avocado lime crema, pico, cilantro and lime. Another specialty of the restaurant is a coee grind smoked brisket. Halls said the coee taste is not noticeable, but it really brings out the avor of the meat. After buying out his former business partner, Halls teamed up with longtime friend Pete Self, who is the restaurant’s other co-owner and oversees operations. In addition to running the restaurant, the two longtime friends actively support veterans and
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PLANO SOUTH EDITION • APRIL 2023
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