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…

Houston Wright, a Butcher

Jan 13, 2015 By Daniel Vaughn

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…

Interview: Rick Schmidt of Kreuz Market, Part II

Oct 22, 2014 By Daniel Vaughn

Former Owner: Kreuz Market; Opened 1900 (current location 1999) Age: 69 Smoker: Indirect Heat Wood-Fired Pit Wood: Post Oak It’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…

Interview: Rick Schmidt of Kreuz Market, Part I

Oct 15, 2014 By Daniel Vaughn

Former Owner: Kreuz Market; Opened 1900 (current location 1999) Age: 69 Smoker: Indirect Heat Wood-Fired Pit Wood: Post Oak Rick 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…

Mad Jack’s BBQ Shack

Aug 1, 2014 By Daniel Vaughn

A pulled pork sandwich with slaw and sauce in between a honey bun and served in a Styrofoam container – it doesn’t get much further from the barbecue you’d expect to get in Lockhart, Texas. That’s precisely why Mad Jack’s BBQ Shack has been successful over the past year. Instead of trying…

Interview: Nina Sells of Smitty’s Market

Jul 30, 2014 By Daniel Vaughn

Owner: Smitty’s Market; Opened 1999 Age: 64 Smoker: Indirect Heat Wood-Fired Pit Wood: Oak There’s plenty more to Smitty’s Market in Lockhart (formerly Kreuz Market) than the family split that occurred fifteen years ago. Nina Sells grew up in…

Interview: Kent Black of Black’s BBQ

Dec 24, 2013 By Daniel Vaughn

Photo provided by Black’s BBQ Pitmaster/Manager: Black’s BBQ, opened 1932 (current location since 1936) Age: 60 Smoker: Wood-fired offset smokers and gas-fired rotisseries Wood: Post Oak Black’s BBQ is a family affair. After starting in 1932, they now have the fourth generation, Barrett Black, working at the restaurant. Three of those generations recently…

Interview: Roy Perez of Kreuz Market

Dec 18, 2013 By Daniel Vaughn

Pitmaster: Kreuz Market, opened 1900 (current location since 1999) Age: 51 Smoker: Wood-fired offset smoker Wood: Post Oak The 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…

The Soul of a Pitmaster

Dec 6, 2013 By Daniel Vaughn

For more than a quarter century, Roy Perez has been tending the fires at Kreuz Market and posing for photos with barbecue aficionados. It’s given him a lot of time to think.