I would like to thank Texas Monthly BBQ editor Daniel Vaughn for the wonderful interview!
Pitmaster: Tyler’s Barbeque, opened 2010
Smoker: Wood-fired Cabinet Smoker
Tyler Frazer took a converted Long John Silvers and turned it into a unique Panhandle barbecue joint. The menu itself isn’t so unique. You’ll find all the barbecue standards, but it’s his methods that buck the standard way of doing things up north. Yesterday’s meat is never sold. He cooks what he thinks he can sell in a day, and no more. If he runs out it ruffles a few feathers, but he figures that’s better than serving day-old barbecue. The sides are all made fresh. Potato salad starts as a bag of potatoes and the mac & cheese (Thursdays only) is made from scratch. Even the beans don’t come from a can. In a state where most pitmasters focus only on the meat, it’s nice to see Mr. Frazer putting some effort into the rest of the menu too.
A big thank you to Texas Monthly for naming us one of the Top 50 Barbeque Joints in Texas! How cool is that! I would like to say thank you to all of our customers who made this possible.
The Texas Monthly list is published every five years or so since 1997.
I Love My Job!
Amarillo Magazine named Tyler’s Barbeque the winner of several categories in their reader poll of favorite, locally owned barbeque joints in Amarillo. Tyler’s won in the categories of Best Barbecue Joint, Best Ribs, Best Brisket, and Best Flavor!
“Every so often, between the hours of 7:30 and 8 p.m., a brown paper sign scribbled in black permanent marker with the words, “SOLD OUT,” is taped to the interior of the South facing drive-thru window of Tyler’s Barbeque. Upon it’s opening two-and-half-years-ago, customers questioned the dignity of owner Tyler Frazer’s homemade sign.”
We want to thank our customers for the outpouring of love and support!
I Love My Job!