2017 Featured Chef: Edward Hall

Edward Hall 2

“I use Niman Ranch products because I know I can count on them to consistently perform day in and day out. The quality of the product is exceptional, and all while supporting family farmers who truly care for the animal and the land.”

Edward Hall is a fourth-generation butcher who was raised on some of the finest barbeque in Texas. As a teenager growing up in Austin, he began working at his family’s company, Lone Star Meats, where he developed an appreciation for working with the highest quality meats. Edward quickly realized he enjoyed running the smoker as much as being at the butchery, so he began mastering the craft in his free time.  With the encouragement of his grandfather and father in 2005, he followed his passion and formed his competitive cooking team Barbed Wire BBQ.

Since then, his passion for smoking everything from back ribs to brisket has grown tremendously. Edward has competed in many BBQ competitions around Texas, taking home trophies for individual meat categories and overall champion. As Meat Expert at his family’s butchery, he also works with some of the top pit masters in Texas, including Heim BBQ and fellow Featured Chef Bramwell Tripp of The Pit Room. He also works with Alice Gonzalez of A+A Provisions.

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