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Kreuz Market

619 N. Colorado, Lockhart, TX - (512) 398-2361
Posted By Michael Stern on 5/22/2008 7:16:00 AM
Kreuz (rhymes with bites) started as a downtown meat market over a century ago, and it was one of the places that defined Texas barbecue. Several years ago, owing to a complicated family feud, it moved out of town (from the place that is now Smitty's) to an immense roadside dining barn with all the charm of an airplane hangar.

But if it lacks the ramshackle ambience of a good old Texas pit, there is absolutely no denying that its slabs of pit-cooked prime rib are among the most carnivorously satisfying foodstuffs on earth. Brisket, sausage, and ribs are all superb. Despite its modern facilities, Kreuz has maintained pit-cook tradition: a limited menu that is meat, bread, and condiments (plus ice cream cones at a separate counter); and tote-your-own service from a ferociously hot pit where meat is sliced to order and sold by the pound.

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Scorecard

5 - Overall: Legendary - Worth driving from anyplace
Overall: Legendary - Worth driving from anyplace
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There isn't a cut of meat on earth more succulent than Kreuz's smoke-laced prime rib.  The flavor is dizzying, and it fairly oozes natural juices onto the butcher paper on which it is served.
"There isn't a cut of meat on earth more succulent than Kreuz's smoke-laced prime rib. The flavor is dizzying, and it fairly oozes natural juices onto the butcher paper on which it is served."
Michael Stern





The brisket is perfect.  The excellent sweet and smoky ham is still ham, not barbecue.  Change of pace food only, in our opinion.
"The brisket is perfect. The excellent sweet and smoky ham is still ham, not barbecue. Change of pace food only, in our opinion."
Bruce Bilmes and Susan Boyle


Here’s the favorite meal of one Kreuz patron–smoked prime rib, a smoked chop and house made and smoked link sausages, served with the standard Kreuz accompaniments of crackers, pickles, onions and hot sauce.
"Here’s the favorite meal of one Kreuz patron–smoked prime rib, a smoked chop and house made and smoked link sausages, served with the standard Kreuz accompaniments of crackers, pickles, onions and hot sauce."
Jim Deaton


Pit-cooked ham, a weekend special at Kreuz, isn't as oozingly juicy as beef, but if you like ham, it's a version you mustn't miss.
"Pit-cooked ham, a weekend special at Kreuz, isn't as oozingly juicy as beef, but if you like ham, it's a version you mustn't miss."
Michael Stern


As is customary in so many great Texas barbecues, seating is at long tables, in this case outfitted with hot sauce (optional) and rolls of paper towels (essential).
"As is customary in so many great Texas barbecues, seating is at long tables, in this case outfitted with hot sauce (optional) and rolls of paper towels (essential)."
Michael Stern


Kreuz is a modern place with an old-fashioned menu.  Order your meat by the pound and side it with saltine crackers:  a simple and perfect barbecue meal.
"Kreuz is a modern place with an old-fashioned menu. Order your meat by the pound and side it with saltine crackers: a simple and perfect barbecue meal."
Michael Stern


The pit at the back of Kreuz is where you place your order, watch it weighed out and assembled on butcher paper, and pay by the pound.
"The pit at the back of Kreuz is where you place your order, watch it weighed out and assembled on butcher paper, and pay by the pound."
Michael Stern


Utensils are minimal and really not necessary in a serious Lone Star barbecue.  So much of the joy of this food is eating it with your hands.
"Utensils are minimal and really not necessary in a serious Lone Star barbecue. So much of the joy of this food is eating it with your hands."
Michael Stern


All reasonable rules, in our opinion.
"All reasonable rules, in our opinion."
Bruce Bilmes and Susan Boyle


Here's what you see on the way out of Kreuz's front door.
"Here's what you see on the way out of Kreuz's front door."
Michael Stern


Kreuz began as a small butcher shop but is now a grand temple of barbecue with plenty of parking.
"Kreuz began as a small butcher shop but is now a grand temple of barbecue with plenty of parking."
Michael Stern



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