AMARILLO: Dyer's Bar-B-Que
1619 S Kentucky St
Amarillo, TX 79102
806-358-7104
Open M-Sat 11-10, Sun 11-9
Plaques and awards cover the wall in the entry lobby. Most awards are local and nearly all of them are for ribs. I was here to see if their brisket was any better than the Pampa location. I placed my to-go order at the front counter where a teen punk couldn't find the time to take the Skoal out of is lip before taking my order.
Back in the car, we had a glorious reunion with the onion rings we had come to love on this trip. The slaw and potato salad were great as well, but I do not yearn for them like the onion rings. Texas toast was fresh and that same apricot puree was there for dipping. Brisket was bit better than the other location. The smokiness was there, and the slice was good and moist, but it could have been more tender. Pork tenderloin was an exact replica of the bone dry slices we had in Pampa. As those plaques on the wall were an apt preview for the ribs. The flavor from the mesquite smoke was deep, and the sweet rub and heavyish glaze were a nice counterpoint to the smoke and heavy black pepper. While very similar in style, this location was just a cut above the one in Pampa.
Rating ***
1619 S Kentucky St
Amarillo, TX 79102
806-358-7104
Open M-Sat 11-10, Sun 11-9
Plaques and awards cover the wall in the entry lobby. Most awards are local and nearly all of them are for ribs. I was here to see if their brisket was any better than the Pampa location. I placed my to-go order at the front counter where a teen punk couldn't find the time to take the Skoal out of is lip before taking my order.
Back in the car, we had a glorious reunion with the onion rings we had come to love on this trip. The slaw and potato salad were great as well, but I do not yearn for them like the onion rings. Texas toast was fresh and that same apricot puree was there for dipping. Brisket was bit better than the other location. The smokiness was there, and the slice was good and moist, but it could have been more tender. Pork tenderloin was an exact replica of the bone dry slices we had in Pampa. As those plaques on the wall were an apt preview for the ribs. The flavor from the mesquite smoke was deep, and the sweet rub and heavyish glaze were a nice counterpoint to the smoke and heavy black pepper. While very similar in style, this location was just a cut above the one in Pampa.
Rating ***
1 comment:
Dyer's is by far the best in Amarillo if you want the full enchilada. The ribs have a glorious smoky flavor, don't fall off the bone from being overcooked, and the sauce makes a nice crust on them. The brisket - not so much, but still worth eating. The onion rings are worth driving to Amarillo from Planet Mars. Crispy, greasy in a good way, they are simply fabulous!
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