After New Orleans, I headed home to New Jersey for the weekend, and then flew out to Austin to do some work for a few weeks. I’ve never spent any significant time in Texas and I had been eagerly awaiting to try REAL Texas barbecue in its native environment. I have had Texas BBQ in New York during Danny Meyer’s Big Apple BBQ Block Party, where Salt Lick and Southside Market (Elgin Sausage) showed up and did competition-style, but I realize of course that’s not the same thing as the kind these legendary pits make on a day to day basis.
In any case, the BBQ mecca of Texas is the area outside of Austin. The town of Lockhart, 31 miles from Austin down highway 183, is home to several important places, including Kreuz (pronounced “KRYTES”, not “Krooz” like I first thought) Black’s and Smitty’s. I had the opportunity after work to sample Kreuz and Black’s (Smitty’s closes too early during weekdays) .
This is what highway 183 looks like pretty much all the way to Lockhart. Miles and miles of essentially nothing.
Occassionally, you’ll see some of these.
Until you get here.
Black’s Texas Hot Link.
Slicing up some Brisk.
After a week in New Orleans, my diet is taking a turn for the Atkins-esque.
Black’s brisket closeup.
After Black’s, I headed back down 183 to Kreuz. Kreuz is a massive building.
The ordering area at Kreuz.
A couple of ribs. These were like twice the size of Black’s.
The fire pit. Kreuz uses oak, as does Black’s, for smoking their meats.
Brisket, ribs, and a link. I was only able to finish about 1/3rd of this stuff, even though I didn’t have lunch that day. By the way, don’t ask the people at Kreuz if they have BBQ sauce, that really pisses them off. They feel you don’t need BBQ sauce to eat their meat.
The dining area at Kreuz.
Lots and lots of seasoned Oak logs in back of Kreuz.