For many barbecue aficionados, this is as good as it gets in Texas, or anywhere else for that matter. Kreuz Market (619 N. Colorado St., 512/398-236, www.kreuzmarket.com , 10:30 a.m.–8 p.m. Mon.–Sat., $9–20) is legendary, and among the four famous restaurants in town, it tends to receive the most accolades for “best barbecue” from state and national publications.
This is hard-core stuff, so you won’t find the typical barbecue combo plates offered at most Texas restaurants.
First, there’s no sauce, and for good reason—why would you want to taint the perfectly smoked high-quality meat by dousing it in something to mask the taste?
Second, orders are placed at the counter, where succulent sausage, thick pork chops, and hearty ribs and brisket are served by the pound on butcher paper.
Third, there aren’t any utensils. Well, except for the plastic knife that’s used for slicing off chunks of meat, cheese, avocado, tomato, and jalapeño. These side items, along with crackers, bread, pickles, and onions, stem from Kreuz’ origins as a meat market and grocery store, where patrons—mostly ranchers and farmhands—would buy vegetables, bread, and meat and often eat their purchases on site, using a pocket knife to carve the items.
The food at Kreuz’s remains as expertly prepared as it’s been since 1900 (even though their new digs slightly resemble an industrial warehouse), and it’s worth a visit for the incredible pork chops alone. Wash it all down with a Shiner Bock or Dr Pepper. You’ll be singing the praises of this truly Texas experience for years to come.