Kreuz Market BBQ in Lockhart, Texas
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- Опубликовано: 13 май 2021
- Roy Perez has worked in the barbecue pits at Kreuz Market in Lockhart, Texas for over 34 years.
In 1987 Roy Perez left his home-building career and started smoking sausages for 4th generation Kreuz owner Rick Schmidt. Over the years, Roy’s mastery of Kreuz’s oak-fired offset-smokers has made Kreuz Market a must-visit stop on the Texas BBQ circuit.
In this interview, Roy explains how the traditional barbecue methods at Kreuz Market haven’t changed since the smokehouse was established in 1900. It’s interesting to note that Kreuz Market is not a follower of the traditional school of low and slow barbecue. By contrast, Kreuz hot smokes their oversized briskets, sausages, and other cuts in the 600-degree range (Fahrenheit), allowing their barbecue to cook in four hours or less.
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Literally Heaven on earth... Kreuz Market is a MUST on a BBQ Bucket list!
ROY : YOU MAKE ME PROUD TO BE A BORN AND RAISED LOCKHART NATIVE!!!
When I think of Kreuz, I think of Roy & those Elvis sideburns, The man is a pit master & very humble, God Bless you & yours Roy, btw ain't know way you can convince me you ain't no pit Master after all these yrs of your food, lol, seriously
Regards and thanks for maintaining the tradition. You folks are genuine Americans.
Been there too many (not enough times) times; so good every time; thank you for your service and... great BBQ
One of the best, along with Smitty’s and Mueller’s. Before we moved away from Texas, we made sure to visit all three. I came late to bbq, and am a zealot like many converts (to anything). If you ever plan to visit Austin, go out of your way and upon first bite, your eyes too will roll back into your head.
This BBQ is so good … I live close by hands down best bbq in Lockhart TX
Life is more beautiful with peace 🕊️❣️🕊️❣️🕊️❣️🕊️❣️❣️🕊️🕊️🕊️🕊️
Cooking the meat with the fat on is the way to go. Locks in the moisture and the fat can be trimmed on the block. Love it!
Roy is the truth.
I've had mixed results here but it's my favorite building to eat bbq in
Im from Austin and i this is the best bbq in texas. I tried other joints. Nope. Everything else pales in comparison. I moved to cali for a bit and brought some of the bbq. Everyone loved it. I dont even waste my money on other bbq. Like they say.. Real knows real...
I know this is an old comment, but what’s your opinion on franklin and terry?
@@ParraParaa__ The difference between a real pitmaster and the new guys is a real pitmaster turns cheaper select and choice cuts into masterpieces. Those new guys use prime and wagyu. I always buy select and choice. If it's smoked right, it all turns out the same.
Sausage and brisket...sounds like a Texas joint.
Yummy!!!!
One of the best BBQ place in Lockhart, TX but being it my child hood home town what would you expect make trip from the Azle,Tx area down there just for the BBQ
Too bad the one in Bryan didn’t work out. I tried to eat there twice a week and the service was great one day and nonexistent the next. Food was always great though.
What kind of Wood do they use?
Post Oak
Central Texas/Hill Country = Post Oak
West and South Texas = Post Oak, Mesquite
East and North Texas = Post Oak, Pecan, Hickory
I hope this/these new owners are putting smoke to the meat, previous owners said very light smoke & do not like the smoke taste, might as well have baked them, & put a couple of drops of liquid smoke on & rub it on the meat, bbq means a smoky flavor, here in Ky. we use hickory, the dense white oak( post oak) gets sold to all the bourbon distillers that make wood stave barrels for aging the corn liquor to bourbon
One day, God willing, I'll be at your door
I guess the scmidts sold the place
Elvis is still alive !, he is the pit master at the new Kreuz market, lol, just kidding, Roy is great, I reckon the older Scmitd's family sold out cause they did not run the place right or know what the folks wanted to eat, Rick seemed somewhat arrogant to me
They don’t cook pork belly lol
Yes we do ! 😊😊 it’s one of our most popular and sells out fast !