After two decades spent perfecting his secret barbecue recipes on friends and family, Ed opened Big Ed’s Buzzard BBQ to bring his sauce-slathered brisket, pulled pork, and St. Louis–style ribs to the masses. Today, the barbecue master piles plates high with eight styles of smoked and spiced meat, and his chefs fashion multicourse meals full of saucy barbecue, homestyle sides such as honey-jalapeño corn bread, and desserts including peach cobbler.
Meals can be enjoyed at home or onsite at get-togethers. The shop caters a full range of staples for private events, including whole-hog roasts, pintsize sides, and binding agreements to kiss the cook. When he's not cooking, Ed can be found teaching competition-level classes, where he spends five hours covering barbecue basics.
