Bryan

Kreuz Market (Bryan)

Aug 14, 2015 By Daniel Vaughn

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…

Keep The Kreuz Fires Burning

Jan 29, 2015 By Daniel Vaughn

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…

Interview: Steve Kapchinskie of Martin’s Place

Jun 11, 2014 By Daniel Vaughn

Owner/Pitmaster: Martin’s Place; Opened 1925 (current location 1939) Age: 57 Smoker: Indirect Heat Wood-Fired Pit Wood: Oak A Kapchinskie has been cooking barbecue at Martin’s Place in Bryan, Texas since 1925. That makes it older than Black’s BBQ in…

1940’s Era Menu from Martin’s Place

Jun 11, 2014 By Daniel Vaughn

During an interview with Steve Kapchinskie of Martin’s Place in Bryan (since 1925), he mentioned a copy of an old menu that he had in his records. The menu is from the forties,and he was kind enough to scan it and send it for us to post it here.

Fargo’s Pit Unveiled

Jan 10, 2014 By Daniel Vaughn

Alan Caldwell, the pitmaster at Fargo’s Pit BBQ in Bryan, has been making great barbecue for fourteen years. And for all of those fourteen years, he has denied people access to his pit room. When he denied my first request to take a look at his pit, in 2010, he…

Interview: Alan Caldwell of Fargo’s Pit BBQ

Jul 31, 2013 By Daniel Vaughn

Owner/Pitmaster: Fargo’s Pit BBQ, opened 2000 Age: 50 Smoker: Wood-fired offset pit Wood: Oak with a bit more mixed in As we sat at a table inside Fargo’s Pit BBQ in Bryan, I asked owner and pitmaster Alan Caldwell if I could see his pit. He said no. In…

Fargo’s Pit BBQ

May 14, 2013 By Texas Monthly

A few months back Fargo’s moved out of its original building, a cramped place that lacked indoor seating—or outdoor seating, for that matter. Though the restaurant is now located just a few blocks from the first location, the large dining room, lined with big windows, feels miles away. One thing…