Tyler's Barbeque

Texas Monthly BBQ Interview

Texas Monthly BBQ - Interview

Written by

Tyler Frazer

in

Texas Monthly BBQ - Interview
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.

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Comments

One response to “Texas Monthly BBQ Interview”

  1. Terry Smith Avatar
    Terry Smith

    What can I say. Best brisket I’ve had anywhere . Let me say that again, ANYWHERE! Ribs and hot links are equally good. But the brisket is tender AND moist. I’ve eaten a lot of BBQ all over the country and Tyler’s brisket tops the list of all time favorites. Good people, great service, just don’t drag your feet. When he’s out for the day, that’s it. That way you don’t get yesterday’s food. You know it’s good when the line starts to form at 10:30-10:45 AM. I travel to Amarillo on business and try to include Tyler’s as often as possible. (Glad they don’t have one where I live because I would be as big as a locomotive.)

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