hearse parked in front of the Kreuz Market was a bit
disconcerting. Then I realized it was just a
regular customer stopping by for one last plate of barbecue to
nourish him through eternity.
The Kreuz Market
has been around for over one hundred years. When
they moved to their new location a few years ago, embers
from the pit in their old building were hand carried by
shovel to their new home. The flame never died.
Owner Rick Schmidt
was showing me the pits. "Each of these pits is
exactly the same - cooks the same. In the old place each
cooked different. Had to cook my barbecue four
different ways to make it the same."
Up above is an
order of brisket and sausage. To the right, a
close up of their sausage. Great sausage.
Below that a pork chop. Nice smoke, moist.
Definitely worth trying. Rick also gave me a taste
of their smoked ham. A good addition to their
Some things never
change. No forks ("They are at the end of your
arm") and no sauce ("Nothing to hide.")
The picture below
is just half of the wood pile out back. Post oak.