The Llano Estacado area isn’t exactly known for smoked meats, but these joints are changing the scene. More>>
The Stalwart – Where to Find Great Barbecue on the Staked Plains – Texas Monthly
Texas BBQ Brisket Amarillo TX
Notice: the Bark the black crunch is the seasoning and the pink is the smoke ring.
Tyler’s Thank You Amarillo
Video: Merry Christmas From Tyler’s Barbeque
Texas Monthly BBQ Interview
I would like to thank Texas Monthly BBQ editor Daniel Vaughn for the wonderful interview!
Pitmaster: Tyler’s Barbeque, opened 2010
Age: 45
Smoker: Wood-fired Cabinet Smoker
Wood: Mesquite
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.