Amarillo

Tyler’s Barbeque (Top 50)

Jun 1, 2017 By Daniel Vaughn

Tyler Frazer is at the heart of the operation, greeting customers and making recommendations—a lot of time and care go into the food and overall experience here. When we arrived, a little before noon, and joined the crowd of locals, it was the thick cuts of brisket that grabbed our…

John Snider, Panhandle Barbecue King

Apr 20, 2017 By Daniel Vaughn

Barbecue in the Texas Panhandle has struggled for a foothold in statewide prominence, and that’s not entirely because of its far-flung locale. The area is a relative newcomer to Texas barbecue history. Amarillo’s founding in 1897, after all, was a year after Southside Market opened in Elgin. The oldest barbecue…

Interview: Gary Williams of Gary’s BBQ

May 27, 2015 By Daniel Vaughn

  Former Owner: Gary’s Barbeque Age: 75 When he was twenty-six, Gary Williams said doctors told him he was bipolar and diagnosed him with depression and a chemical imbalance. “That’s a load, but I made it. I had a great doctor,” he told me while we sat across from…

BBQ Anatomy 101: Beef Plate

May 26, 2015 By Daniel Vaughn

Before brisket dominated Texas barbecue, meat markets served a vast variety of smoked beef cuts. The old-school meat markets of Central Texas would smoke anything left in the case too long, most often cuts from the forequarter, like shoulder clod or beef chuck. In the Dallas area during the forties and…

Plains Sound

Feb 12, 2015 By Michael Hall

Twenty-year-old Hayden Pedigo is making the most innovative, audacious music in the country. So why is he still in Amarillo? 

Spicy Mike’s Bar-B-Q Haven

Feb 18, 2014 By Daniel Vaughn

Mike Havens was done being an electrician. He had a lot more fun making barbecue for his crew, so he got a bigger smoker. That steel offset smoker sits out front by the road, but it’s mainly for show unless Havens has a catering gig. The workhouse now is a…

Virdinski’s Rub Shack

Feb 4, 2014 By Daniel Vaughn

Amarillo can be a tough place for barbecue purists. Chris Virden is trying hard to make good barbecue at the three-month old Virdinski’s, but he can’t always make it the way he’d like to. In addition to his dozen years working for a local steakhouse, Virden is also a serious…

Interview: Tyler Frazer of Tyler’s Barbeque

Oct 2, 2013 By Daniel Vaughn

Photo c/o Tyler Frazer 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…

Tyler’s Barbeque

May 14, 2013 By Texas Monthly

Our first visit to Tyler’s Barbeque was a failure. The staff was friendly and the food was great, particularly the tender brisket with its peppery crust and subtle smoke ring, but we arrived too late to try the pork ribs, whose praises were being sung all over the High Plains.

Darkness on the Plains

Apr 10, 2013 By Skip Hollandsworth

For decades, Stanley Marsh 3 was one of the most celebrated eccentrics in Texas. Then one Houston attorney set out to prove that he had a dark and terrible secret.

People We’ll Miss

Jan 21, 2013 By Jason Cohen

Big Tex will be back. Sadly, we cannot the say same of Larry Hagman, Darrell Royal, Amarillo Slim, Leslie, and the many other Texans we lost in 2012. 

Stanley Marsh 3 Arrested

Jan 21, 2013 By Jason Cohen

The Amarillo millionaire and iconoclastic "Cadillac Ranch" artist/prankster faces 11 felony charges of sexual activity with two teenage boys. 

Miles and Miles of Texas

Jan 21, 2013 By Texas Monthly

The Hill Country Drive, the BBQ Market Drive, the Backwoods Drive, and thirteen other summer trips, from the mountains to the coast, that will take you down some of the prettiest, most picturesque, most wide-open stretches of asphalt Texas has to offer. Buckle up!

The Music Drive

Jan 21, 2013 By Joe Nick Patoski

ROUTE: Turkey to Lubbock 
(the long way) DISTANCE: 366 miles NUMBER OF COUNTIES: 13 WHAT TO LISTEN TO: Buddy Holly’s That’ll Be the Day and 
Waylon Jennings’s Ol’ Waylon West Texas is the Texas of wide-open spaces, but it is also the Texas of music giants, starting…

Texas Treasures

Jan 21, 2013 By michaelrgrauer

My journey in early Texas art began while I was a student at Southern Methodist University, where I studied Frank Reaugh pastels and met Jerry Bywaters. After 24 years at the Panhandle-Plains Historical Museum, curating exhibitions and traveling the state, I’ve come up with a list of greatest hits.

126–150

Jan 20, 2013 By Texas Monthly

From Buzz Bissinger arriving in Odessa—with a notepad—to Lyle Lovett and Robert Earl Keen writing songs in College Station

126–150

Jan 20, 2013 By Texas Monthly

From Buzz Bissinger arriving in Odessa—with a notepad—to Lyle Lovett and Robert Earl Keen writing songs in College Station

Almost Famous

Jan 20, 2013 By Katy Vine

When Jacob Isom swiped a Quran from an angry evangelist, he figured a few of his friends would enjoy the prank. Two months and one million YouTube views later, his life may never be the same.

A Q&A With Katy Vine

Jan 20, 2013 By mollybruder

Jacob Isom went from being an obscure skateboarder living in Amarillo to being a worldwide celebrity about as fast as you can say “Dude, you have no Quran!” Katy Vine talks about YouTube, entertainment news, and being thrust into the limelight.

1999 Bum Steer Awards

Jan 20, 2013 By Texas Monthly

A year of asking-for-it Aggies, badass broccoli, contraband coffee, Death Row decor, extrapolating elephants, faux feet, god-awful gimmickry, humongous heavyweights, incomparable ironers, judicial jimjams, kaput kowtowers, lame-brained liberals, moping millionaires, NASA ninnies, off-putting officials, prize-winning pignappers, quasi-comic quipsters, red-handed rapscallions, scarfable sod, theoretical thongs, ungodly ungulates, vomiting vegetation, wild-eyed window-breakers, xenophobic Xanthippes, Yankee yahoos, and zapped zealots.

The Biggest Burger Ever

Jan 20, 2013 By Katy Vine

It may well be at Arnold’s, in Amarillo. Think twenty pounds of unseasoned meat and some forty slices of American cheese (if you please). Can anyone say “supersize”?

Wyatt’s World

Jan 20, 2013 By Jordan Breal

Thirty years after he took his first photograph for us—of charming kook Stanley Marsh 3—contributing photographer Wyatt McSpadden looks back on his extraordinary career and tells the stories behind some of our favorite images.

Honorable Mentions

Jan 20, 2013 By Texas Monthly

Nineteen joints we couldn’t countenance not noting at all. AMARILLO Beans N Things A cozy country cafe plunked down on a busy city street. 806-373-7383 BRADY Hard Eight Pit Bar-B-Que Meats are cooked cowboy style directly over hot mesquite coals.

Git Along, Lonesome Ranchers

Oct 31, 2012 By S. C. Gwynne

Cattle ranching in Texas has been endangered almost since its inception. Has the harsh economic reality finally caught up with our most iconic business?

Tyler’s Barbeque

Jun 12, 2012 By Daniel Vaughn

I have a GUEST REVIEWER from the Lubbock area. I met Marshall Scott over a plate of brisket at Pecan Lodge. He’s been searching all over the Panhandle and West Texas for decent smoked meats with little success until landing on Tyler’s in Amarillo. I asked if he’d write a…

Another Questionable Conviction?

Mar 6, 2012 By Sonia Smith

Ernie Lopez, who was convicted of sexually assaulting a baby and became the focus of a ProPublica investigation into mishandled child death cases, was released from prison after the state appeals court overturned his conviction.