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
Before the phrase “mesquite-grilled” became a common descriptor on hoity-toity menus of restaurants trying to prove their Texas bona fides, and before backyard cooks bought mesquite chips by the pound to add an “authentic smokehouse” flavor to their meat, the mesquite was a scraggly tree that people in the Southwest considered
Photo c/o Tyler FrazerPitmaster: 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
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.