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Kreuz Market

BBQ|
December 1, 2015

The Many Briskets of Texas

Not all briskets are created equal. That much is obvious to anyone who’s had a great one—or a bad one. Those experiences are easy to contrast, but what about when it’s not a question of good or bad? When it’s a matter of simply being different?I was struck by the variety in

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BBQ Joint Reviews|
August 14, 2015

Kreuz Market (Bryan)

It’s hard to replicate a legend, but that’s what Keith Schmidt is tasked with at the new Kreuz Market in Bryan. Keith bought the business from his father Rick in 2011, and he’s shepherding it through their first true expansion since the business first opened in 1900. The Schmidt

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BBQ|
February 23, 2015

A Timeline of Lockhart Barbecue

The Texas Legislature designated Lockhart, Texas as the “Barbecue Capital of Texas.” That, you probably knew along with the fact that it is home to five barbecue joints. Kreuz Market, one of Texas’s oldest, opened all the way back in 1900, while Mad Jack’s BBQ Shack is just two years old.

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BBQ|
January 29, 2015

Keep The Kreuz Fires Burning

A new Kreuz Market doesn’t come along very often. They opened their doors in Lockhart as a meat market in 1900. In 1924 they moved to a new building, currently occupied by Smitty’s Market. They moved once again in 1999, thanks to a well publicized family

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BBQ|
January 13, 2015

Houston Wright, a Butcher

Houston Wright cut meat, made sausage, and cooked barbecue at Kreuz Market in Lockhart for sixty years. He was tying sausage there before the brick building that housed the market (and is now home to Smitty’s Market) was built in 1924. He was deaf and mute by then—former Kreuz Market

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BBQ|
October 22, 2014

Interview: Rick Schmidt of Kreuz Market, Part II

Former Owner: Kreuz Market; Opened 1900 (current location 1999)Age: 69Smoker: Indirect Heat Wood-Fired PitWood: Post OakIt’s the most famous family feud in Texas barbecue. A disagreement between Nina Sells and her bother Rick Schmidt caused a rift that sent the historic Kreuz Market packing. After ninety-nine years in the same building,

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BBQ|
October 15, 2014

Interview: Rick Schmidt of Kreuz Market, Part I

Former Owner: Kreuz Market; Opened 1900 (current location 1999)Age: 69Smoker: Indirect Heat Wood-Fired PitWood: Post OakRick Schmidt owned Kreuz Market from 1984 to 2011. He bought it from his father Edgar “Smitty” Schmidt, and sold it to his son Keith. Rick took a momentous step in moving the business from its

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BBQ|
April 11, 2014

Brisket Ain’t Cheap

Two weeks ago Cranky Frank’s Barbeque in Fredericksburg finally bit the bullet. They raised their prices for barbecue and posted a sign on the door explaining the change to their customers. Not two days later I received a question over Twitter with a photo of the sign.@bbqsnob

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BBQ|
March 28, 2014

Barbecue Sequels

If 2013 was the year of the new barbecue joint, 2014 will be the year of barbecue expansion. Some legendary Texas barbecue stalwarts who for decades were happy to be one-offs are looking to write their sequels. Southside Market (1882), in Elgin,

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BBQ|
March 10, 2014

Kreuz Market Coming to Bryan

Bryan, Texas is about to get another barbecue joint, and it’s a legendary one. Keith Schmidt of Kreuz Market in Lockhart, Texas says they will build the second location of Kreuz Market over a hundred miles from Lockhart along Highway 6 in Bryan. It’ll be

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BBQ|
December 18, 2013

Interview: Roy Perez of Kreuz Market

Pitmaster: Kreuz Market, opened 1900 (current location since 1999)Age: 51Smoker: Wood-fired offset smokerWood: Post OakThe following is reprinted from the January 2014 issue of Texas Monthly, and also includes additional material from the interview taken on October 5, 2013.Kreuz Market is the most famous name in the most famous barbecue city in

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BBQ Joint Reviews|
May 16, 2013

Kreuz Market

We wanted to keep this renowned spot at the top of our list, where it’s been since our very first barbecue story, in 1973. But after repeated visits by various staffers, we had to be honest: we couldn’t. The brisket was consistently disappointing. The scanty fat on the “fatty” was

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BBQ Joint Reviews|
May 14, 2013

Lockhart Smokehouse

The closest some Dallasites will get to a Central Texas barbecue experience could well be ordering meat by the pound at Lockhart Smokehouse. The similarity to Kreuz Market, in Lockhart, isn’t an accident. Co-owner Jill Bergus is part of the Schmidt family, who run Kreuz Market, and she and her

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Food & Drink|
January 20, 2013

You Can Take the BBQ Out of Texas . . .

MANHATTANHill Country Barbecue MarketLast year, word of a new barbecue restaurant spread through New York’s Texas-expat community. Usually, this kind of thing doesn’t cause much of a stir. We see a lot of “Texas barbecue” joints up here where they take a brisket that tastes like pastrami and drench it

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Food & Drink|
January 20, 2013

Lockhart: Kreuz Market

The old Kreuz Market was like a one-room chapel. The humble brick building off the courthouse square in Lockhart had turned out divine smoked meat since 1900. But just as churchgoers nowadays worship in larger halls, so too does the visitor to the new Kreuz Market, which opened in 1999

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BBQ Joint Reviews|
February 11, 2011

Kreuz Market

Two years ago, I took a road trip with two friends and stopped at ten joints in a single day. Our final stop was Kreuz, and it did not disappoint. I was hoping to strike gold on this trip where Kreuz was again the tenth stop on a

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BBQ Joint Reviews|
May 14, 2009

Kreuz Market

On two previous trips to Lockhart, Kreuz was solid, but it has never been otherworldly. I assumed this trip would be no different, but it turned out to be one of my best barbecue experiences. I’ve eaten mounds of barbecue in my time, but this day was different. Two companions and

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BBQ Joint Reviews|
May 21, 2008

Kreuz Market

The old Kreuz Market was like a one-room chapel. The humble brick building off the courthouse square in Lockhart had turned out divine smoked meat since 1900. But just as churchgoers nowadays worship in larger halls, so too does the visitor to the new Kreuz Market, which opened in 1999

By

Food & Drink|
May 31, 2000

The Meating

Three friends, seven years, untold pounds of barbecue pork chops and prime rib, and a single tradition that elevates the experience above mere food.

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