Lockhart

Kreuz Market (Top 50)

Jun 1, 2017 By Daniel Vaughn

We didn’t see pitmaster Roy Perez and his famous muttonchop sideburns on our last visit to the Lockhart institution, but the rest was reassuringly familiar. Rows of picnic tables ushered us back to a long, hallowed hall, and we soon found ourselves in a happy haze of post oak smoke.

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.

Kreuz Market

May 16, 2013 By Texas Monthly

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…

Black’s Barbecue

May 16, 2013 By Texas Monthly

Black’s has little in common with the more publicized Kreuz or Smitty’s other than that they are all in the same town. Instead of a mesmerizing encounter with a picturesque fire blazing at the end of an ancient brick pit like you’ll find at Smitty’s, at Black’s you’re funneled through…

101–125

Jan 20, 2013 By Texas Monthly

From John Warne Gates peddling barbed wire in San Antonio to a group of cowboys and ranchers holding the first rodeo in Pecos

101–125

Jan 20, 2013 By Texas Monthly

From John Warne Gates peddling barbed wire in San Antonio to a group of cowboys and ranchers holding the first rodeo in Pecos

Smokin’

Jan 20, 2013 By Texas Monthly

Don’t miss your ’cue: We pick the top joints in Texas for brisket, ribs, sausage, and all the sides. Plus, the godfather of barbacoa, the biggest free feast in the state, and more.

Lockhart: Kreuz Market

Jan 20, 2013 By Jake Silverstein

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…

Lockhart: Smitty’s Market

Jan 20, 2013 By Patricia Sharpe

Don’t bother going in the front door. You’ll end up in the parking lot behind the boxy brick building anyway, doing the Smitty’s shuffle: At peak hours, the lines invariably stretch out the back door. Patiently, you inch your way forward, passing the waist-high brick pits and perusing the list…

TMBBQFest, “23 Pitmasters in 23 Days:” Smitty’s Market

Oct 29, 2011 By Jessica Huff

Editor’s Note: Just one more day until the Texas Monthly BBQ Festival! As you surely know by now, we’ve been interviewing all the featured pitmasters, with questions from TM staffers, esteemed BBQ experts, Twitter followers and you, the readers of this blog. Today we’re featuring John A. Fullilove, 38 , of Smitty’s Market…

Second fiddle barbecue

Oct 27, 2011 By Daniel Vaughn

The luminaries of Texas barbecue are justly revered—from Lockhart's century old Kreuz Market, to Taylor's estimable Louie Mueller Barbecue to the ever-popular Cooper's Old Time Pit BBQ in Llano. For the BBQ dabbler these names are familiar, but their pitmasters may as well be Hollywood celebrities to the smoked meat enthusiast. There is little more that can be added to their exaltation, but what about those hard working pitmasters whose toils aren’t lit by the same spotlight? Demand is so high for the offerings of the Texas all-stars that most of these towns have a few other joints to serve the hungry locals. These places may put out good, even drive-worthy barbecue, but they are destined to remain in the shadows, always obscured by the thousand-pound gorilla down the block. They are as Scottie Pippen was to Michael Jordan and Andre Agassi to Pete Sampras. But remember, Pippen and Agassi had game. Some of these joints have been recognized for their well-smoked meats, and most are known to the serious BBQ hound (as defined by his or her willingness to eat more than two lunches in a single day), but for average tourist these restaurants will rarely win out over their more famous counterpart in the same town. That’s too bad. My advice is, when BBQ-ing, to always consider multiple (small) meals in quick succession, and to make these particular joints your second or third stop while in any of these hallowed barbecue towns. Chisholm Trail, Lockhart "Starting a barbecue place here was like putting a ballpark across from Yankee Stadium." These are the words of owner Floyd Wilhelm on his decision to open Chisholm Trail Bar-B-Que in Lockhart, home to three legendary joints, Kreuz Market, Smitty’s Market, and Black’s. Wilhelm worked at Black’s before opening the doors here, and over thirty years later his son Daniel does most of the cooking. They do many of the same things their more popular competitors do down the street like making their own succulent beef and pork sausage and smoking their meats in an all wood-fired smoker. They also change things up a bit by offering a wider menu of main courses and a large salad bar. This helps Chisholm Trail stay popular with the locals as evidenced by them winning the title of Best Barbecue in Caldwell County in a reader’s poll conducted by the local paper.

Kreuz Market

Feb 11, 2011 By Daniel Vaughn

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…

Black’s Barbecue

Nov 11, 2010 By Daniel Vaughn

This was the morning where instead of discovering another great barbecue joint in Texas, Smokemaster1 and I were taking my friend Rob to the heart of barbecue country to find out what all the fuss was about. A stop at Chisholm Trail for excellent sausage and brisket but no…

Smitty’s Market

Nov 9, 2010 By Daniel Vaughn

Smitty’s is just too good to dock it a star based on one mediocre visit, but this last one wasn’t up to the level I’m used to at Smitty’s. [After some poignant review of the last few visits, I must reconsider the high rating of five stars. Of…

Black’s Barbecue

May 16, 2009 By Daniel Vaughn

Some joints are known for how well they do one meat or another, but Black’s does them all well. Brisket, ribs, sausage, and turkey were piled on top of our small plate, and they were all picture perfect. The brisket had a dark crust and deep-red smoke line.

Kreuz Market

May 14, 2009 By Daniel Vaughn

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…

Ghosts Of War

Mar 31, 2009 By Gary Cartwright

Happy Texas Independence Day! Read five stories about our state's history, including this piece about the battlegrounds of Texas, which tell an incredible story of struggle, sorrow, triumph, and terror.

Smitty’s Market

Jan 17, 2009 By Daniel Vaughn

Something about watching a man in a grease stained white jacket and a large knife portioning out my lunch, makes me crave it even more with every slice. Service is curt and efficient at this Lockhart legend, but the only niceties I need were piled on that butcher paper.

Smitty’s Market

May 21, 2008 By Texas Monthly

Don’t bother going in the front door. You’ll end up in the parking lot behind the boxy brick building anyway, doing the Smitty’s shuffle: At peak hours, the lines invariably stretch out the back door. Patiently, you inch your way forward, passing the waist-high brick pits and perusing the list…

Kreuz Market

May 21, 2008 By Texas Monthly

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…

The Meating

May 31, 2000 By John Morthland

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