Momma, I’ve gone to Heaven…The Kreuz Market
So we left San Antonio and headed towards Lockhart, Texas–The Barbeque Capital of Texas–the home of the Kreuz (pronouned “Kr-ites”) Market (www.kreuzmarket.com). This was one of the featured BBQ establishments from the Travel Channel show. Wiling away time in the hotel I did some further research and found an article at www.texasmontly.com. Once again Kreuz scored high for their BBQ expertise (http://www.texasmonthly.com/magazine/bbq). This time though, they scored “Second Best” in the “Top 50 BBQ Joints” list to a small establishment in Lexington, Texas, which was only open on Saturdays from 8 AM until the meat ran out. With our schedule, as much as I hated it, we would not be able to get to Lexington, but Kreuz was the main destination, originally, so I was happy, although…
We had a little trouble finding it, even with the “construction” directions posted on their website, but we arrived a little after 11 AM. Kreuz was established in 1900, but had moved to a much larger facility and had been housed in their red tin barn since 1999.
I was so excited I almost hyperventilated when we entered. Restrooms are immediately to the left and two large dining rooms flank you as you walk to the smoking/pit room. A sign on the wall states: “No forks” (you have two and they are called hands & fingers), “No sauce” (just meat), “No salad” (they don’t have forks) and “No credit.” They do have an ATM machine at the entrance, which I thought was pretty savvy. I’ve have liberally paraphrased the sign, I should have taken a photo of it, but you get the gist.
If you do not understand, they take their BBQ at Kreuz SERIOUSLY, my friends. This is my kind of place. We had to wait in line and while waiting, sweating (a constant heat pervaded the smoking room), and salivating over the omnipresent smoked meat aroma, we got a chance to see how their operation works. You face two angled wood counters with four registers/weighing scales. The line files out into a “Y.” While you wait in line to be served the angle of the counters focuses your attention on the four low-lying brick pits. When called you approach the counter attendant, who greets you and rips off some red butcher paper. You tell them nicely how much BBQ you want and if you want bread or crackers. Behind the counter attentive cutters stand sharpening large knives/meat forks waiting to slice the meat, which is then served forward, weighed and wrapped in the butcher paper. You pay and go find a seat if you intend on dining in. Nancee ordered sausage again and I ordered a half-pound of ribs and a half-pound of marbled brisket with white bread.
After finding a table you go through another line to get your drinks, no sweet tea was disappointing, and any sides that you may want, which included cheese (cheddar & pepper jack), peppers, beans, onions, sauerkraut, German potatos, etc. This took a long time, which was kind of annoying, but they were busy. I forgot that it was Saturday. I was still thinking it was a weekday. People kept streaming in including a large motorcycle club. It was busy when we got there, and only seemed to grow busier the longer we sat.
How does one describe such succulent flavor! The brisket literally melted in your mouth. I found it better than the Riverside Market’s brisket. The sign was right: you didn’t need sauce. The pork ribs had a slight peppery dry rub on them and were absolutely delicious. They did not slide off the bone, but that was fine. They were not tough or overcooked. They were just right. You could sink your teeth into them and truly enjoy eating them.
I’m not sure what type of wood Kreuz uses to smoke their meat, oak, maybe? (you could see it stacked out back but I could not discern what type of wood it was), but the smoky flavor was perfect–it complimented the meat without overpowering it. Nancee’s sausage was “too granular” for her taste, so she does not have as high of an opinion of Kreuz as I do, but she didn’t have the brisket. She is not a brisket fan…
It was hard for me to leave. I was full to bursting, but wanted more. It was that good. I wanted to get a t-shirt, but they were out of my size (XXL). They should print ”after meal” sizes. Larry, the aproned gentleman behind the ice cream counter (Blue Bell), gave me a card and told me to call back and he would certainly help me get a t-shirt when they had more in stock. With that we left and headed towards Austin.
If you want Texas BBQ then you MUST visit Kreuz. You will be doing yourself a favor. Kreuz earns my highest “BBQ Seal of Approval,” although Nancee still disagrees.
[NEXT UP: STUBB'S IN AUSTIN...]
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