Bob and Carol Gayler BringTaste and Style to BBQ
What began as dinners served for friends, has become an avocation for Bob and Carol Gayler. That avocation will lead to a 100 to 125 meals being served on Saturday night during Santa Fe Trail Daze, at a catered event for the Boise City High Alumni. The event will be at the school cafeteria.
“This is a hobby that’s gotten out of hand,” Bob Gayler joked.
Bob was reared in Kress, Texas and followed his father here when he bought a ranch in 1955. “He started cooking for friends out at our place,” Carol said. “It just went from there.”
Country and Western music plays softly as you enter their rock faced restaurant just north of Boise City at what was once the Elbert Machotka farm.
“Several people have lived in this house. Hardly a week passes that someone doesn’t walk in and say they used to live here,” smiled Carol.
She looked at Bob, I couldn’t believe it when he brought me in here and said he wanted to put in a restaurant. He saw what it could be. I didn’t.” “I thought we needed a place to serve meals, somewhere to operate from,” Bob said.
The Gaylers began selling their succulent BBQed brisket and sauce, beans and cole slaw from a trailer set up at various street corners; finally they decided the product needed a permanent location.
Bob designed and fabricated the trailer/smoker the couple still uses to prepare their meats. “Ray Witten cut the bottom out of a propane tank for me. It took me two years from there to build it.” Bob said.
They serve brisket, sausages, pork ribs and chicken, and for special occasions, steaks are available. All the meats are U.S.D.A. inspected. They have recently added breakfast burritos.
“I come down here early every morning anyway to cook the meat for lunch, so I decided I might as well serve burritos,” Bob said. “His week’s are pretty hard. He gets up at about 4:30 each morning,” Carol said. “I like the early morning,” Bob shrugged.
The restaurant averages 20 to 30 meals a day, besides the burritos and homemade cinnamon rolls. For special occasions, the Gayler’s can serve up an authentic chuck wagon meal with all of the meats and sides cooked over a fire in steel pots…including bread and a dessert. The chuckwagon, borrowed from friend Terrell Gray lends color and authenticity.
The catering portion of the business averages about two a month with the busiest having six to eight. Gayler estimates the business goes through from one to four 80 pound boxes of meat per week, just over two tons a year.
The restaurant shares space with the American Beauty Candle company ran by daughter Cheryl Taylor and Mandi Hitchings. American Beauty sells candles, soap, jewelry and ETC.
As for what’s next for the restaurant, Gayler would like to convert the nearby rock barn to a larger dining area.
“We’d like to be able to serve larger groups, have entertainment,” Carol said. “You know, something like a dinner theater,” Bob explained.