Willie's BBQ In Benson, Vermont: Meet The Chef

May 14

We sat down with Executive Chef William Tyler of Willie’s BBQ in Benson, Vermont. Willie’s BBQ is a must for barbecue lovers. They pride themselves on using locally sourced meats and house-made sauces that deliver authentic flavors. Its laid-back atmosphere makes it perfect for families and friends to enjoy hearty portions of smoked brisket, pulled pork, and homemade sides. The commitment to quality and the warm hospitality make each visit to Willie’s BBQ a memorable culinary experience in the heart of Vermont.

Willie's BBQ In Benson, Vermont: Meet The Chef

Tell us about what your morning routine looks like, and how you like to end your day?

I usually start my brisket and pork butts the night before I open and cook through the night. I will periodically check the smoker through the night and I usually get up around 6 so I can get the smoker fired back up to full temp (250F) and be ready to go with my ribs around 7 so they can be ready to open at noon. I will also put on the afternoon brisket and pulled pork at this time as well. I’ll fire up my steam table around 9. I start making my sides at this time. Everything at my stand is homemade by me. If I am ending a day that I will be open the next day I usually have stuff going in the smoker for the next day. If I am closing for the weekend I’llbreak down and hopefully will have sold out, which happens more often than not.

Do you have any awards or achievements you’d like to mention?

I entered a BBQ competition two years in a row about 10 years ago and it did not go as well as I would have liked. Window service bbq is vastly different then competitive bbq and I was one of the only vendors selling food at the event. It was hard to compete with a 40 foot line at the window. My biggest achievement is lasting 15 years in the business in a state not known for bbq, but known for great craft products.

Do you have a favorite chef that you look up to and what advice would you give to aspiring chefs?

I am a big Gordon Ramsey fan. I spent time in France cooking in college and I am very familiar with that European in your face style approach from the chef. I also am a big fan of the Youtuber named Cowboy Ken. He is a ranch cook and has some very useful little tip sand hacks. I have straight up stolen a few of his recipes as well. My advice to young Chef’s is to find a way to cook your own food. Start a private Chef dinner catering business, or find a product to bring to sell at a farmer’s market and build up your networking, or find a restaurant to cook at that will let you make dishes. Don’t go cook at aplace where you are confined to cooking the same 10 year old menu night after night.

What do you typically cook at home?

Since I grew up on a beef farm here in Vermont. Anything I cook for myself is going to be super simple. A grilled steak with some fried onions with Dijon mustard and some asparagus is perfect. When it comes to BBQ, I love to nibble on the “bark” when the brisket and pork butts come out of the smoker.

What’s a food trend that you’re loving right now and why?

Sustainability and functionality are super popular right now. Sustainability is very popular here in Vermont. I use locally ethically harvested maple and oak for my smoker. BBQ has been trending the last few years as well. When I first started 15 years ago there were not a lot of BBQers in Vermont. With the popularity of BBQ TV shows, competitions, and food trucks, there has been an increase in popularity here as well. There is a BBQ and Brew event near me that some local BBQers are building up. There have also been vendors in my area that have come and gone, but I am still smoking away.

What’s the strangest food combination you’ve ever tried? And, did you like it?

I made a dish at the Vermont State Fair where I deep fried battered bacon and had three flavors. I called them my three little piggies. One was with maple syrup called the sweet pig. One was with BBQ sauce called the saucy pig. The last one was called the filthy pig and was covered in chocolate sauce and caramel. That one was interesting to say the least.

What cocktail or beverage do you enjoy most?

Being a Vermonter we have a wide selection of great craft beers here in our little state. I enjoy Switchback Ale, Long Trail Blackberry Wheat and Long Trail Amber Ale. My favorite cocktail would be a White Russian.

Have you ever cooked for a celebrity? Do you have a story to tell?

A few regional celebrities and influencers have come through, but honestly, the best stories come from first responders and veterans who find us on the road. Those heroes in my mind are the real celebrities. Listening to their stories while eating BBQ is what I truly love.

What’s your Instagram so readers can follow you?

My Facebook is Willie’s BBQ and my Insta iswillie_in_vermont. I am more active on Facebook, but Instagram is fine too.

Why should readers visit Willie’s BBQ in Benson, Vermont?

You should stop at Willie’s BBQ because Willie makes real homemade wood fired craft BBQ. With over 30 years cooking experience with 15 years as a Pitmaster Willie has proven to be one of the best in Vermont at his craft. I use a direct flame instead of the traditional offset heat style of smoking. I like to get the fat roasting and then do an offset smoke while it finishes. The result is flavorful, juicy, and the best in Vermont!

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