Tyler’s Barbeque

Smoking With Mesquite

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 a nuisance. And while many ranchers and farmers in West Texas still curse the prolific and hardy tree, most people, instead of complaining, have made lemons…

Interview: Tyler Frazer of Tyler’s Barbeque

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…

Tyler’s Barbeque

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. So we did what any true barbecue connoisseur would do: after consoling ourselves with the sausage (four kinds!) and drowning our sorrows in some tasty…