We visited on a Thursday for lunch. I cannot stress this enough, if you can make it on a Thursday, you are in for a treat of Green Chile Mac & Cheese. It is the only day it is offered and is gone quickly. Due to the Mac & Cheese, the crowd seems to be bigger, so visiting early is recommended.
Upon entering you are presented with a menu of sandwiches or dinner plates. I do not venture out very often from my standard order of a Two Meat Plate with Sliced Moist Brisket and Jalapeno Cheddar Sausage with Beans and Coleslaw. On Thursdays, I will swap the bean for a Mac & Cheese deliciousness. For this visit, I also added 2 pork ribs.
I need to make a disclaimer here. My wife tells me I exaggerate. If I told her once, I’ve told her a million times, I don’t exaggerate, I just remember big. All hyperbole aside, the brisket is phenomenal. I mean, out of this world, fantastic. I have trekked to Austin and waited in a 3 hour line for Franklin Barbecue in Austin, and this is right up there. Ordering it moist is the key for me. I prefer the fattier, juicier deliciousness of the point of the brisket. The marriage of the smoke, the long cook softening up the fat, and the skill of the cutter harmonize to serve not only some of the best brisket I have encountered, but some of the best beef. I cannot recommend the Sliced Moist Brisket enough.
Tyler serves jalapeno cheddar sausage from a secret purveyor. He has worked on his own recipe and has not perfected it yet. Until his is better than what he currently purchases, he will remain serving the proven recipe. The sausage is amazing, with its just-right spiciness and snap. I cannot imagine visiting Tyler’s and not partaking of the sausage.
Let’s talk about ribs. I don’t think any cut of meat has more cooking methods, rubs, sauces, myths, rumors or fanaticism than pork ribs. You can get baby backs, St. Louis cut, or spare ribs. You can smoke, boil, bake, slow cooker, braise, or grill ribs. You can wrap them in foil, put apple juice on them, dry rub them, sauce them, or leave ‘em naked. The variations and opinions are endless. Carolina’s Ribs are Best! No, Kansas City’s Are! You Morons, Memphis’ Are The Only True Ribs! My opinion is ribs are delicious, just as long as they are in my mouth. I have preferences towards saucier, sweeter St. Louis Cut ribs, but if you smoke ‘em, I will eat ‘em. Tyler’s ribs are more on the savory end of the rib spectrum with a nice crisp bark to them and a wonderful bite. I was impressed.
Every visit to Tyler’s further solidifies his placement among Texas’ Best Barbecue Joints. His Joint on Paramount gives Amarillo folks an opportunity to expeience the new Golden Age of Barbecue without having to take a roadtrip south. Take your appetite to Tyler’s Barbeque for a treat, just get there before they sell out.
Finding The Lost Cajun takes a little work. It is located on the northeast end of Wolflin Square. Usually, I can tell people where a Joint is by telling what used to occupy the space, but for the life of me, I don’t remember anything being there. The best I can do is “It is in the building at the opposite end of Eat-Rite.”
When you arrive at The Lost Cajun, you are greeted with a “Thanks for joining us. Is this your first time coming here?” With an affirmative answer, a small paddle appears with spots for a sampling of gumbos, jambalaya, red beans and rice, and their lobster bisque. What a brilliant concept to overcome the lack of knowledge of their visitors. You get a taste and an education before pulling the trigger on your order. More Joints, and wannabes, should follow this example. It will stave off order regret and take the responsibility off of the wait staff to explain the dishes. I cannot commend The Lost Cajun enough on this.
The choices for the day were Voodoo Pasta and Cat-Toufee for lunch. The portions are large and you will get your money’s worth. The pasta was full of perfectly done shrimp and spot-on andouille sausage. The sauce is delicious and compliments everything perfectly. The Cat-Toufee is spectacular. Three large filets of catfish are served on a bed of rice with etoufee slathered on top. What an outstanding method of incorporating both entrees into one dish. The rice offers a nice base to catch all of the etoufee and clean your plate.
On every visit to The Lost Cajun, make room for a Beignet and Chicory Coffee to end the meal. It seems that every culture has their version of a sopapilla and the Beignet fill the Cajun niche. These sweet little dough pillows are a perfect end to a spicy meal and the Chicory Coffee is a wonderful compliment to their sweetness. (Sweet Little Dough Pillows would be an awesome band name, by the way.)
The Lost Cajun should be around for a long time, if the crowds since opening are any indication. It is usually full at lunch time, and I have seen lines form at times. Go take advantage of the Cajun Resurgence in Amarillo and find your way to The Lost Cajun.