Originally posted by hermitt4d
I haven't eaten at the Hinze in Sealy, but the one in Wharton, the original, I think, really impressed me on my one visit. I had excellent brisket, melt-in-your-mouth tender, with a good 3/8" smoke ring; the ribs were smoked all the way thru. I wasn't impressed with the sausage and I thought the sauce was way too bold and overpowered the meats. All the sides I had were excellent - green beans and slaw, can't remember the other one right now - and the thick slice of home-made bread, as I recall. No, not enough to wanna bypass City Market in Luling or Black's in Lockhart, if I'm going that way, but Wharton is only about 35 mins from my driveway
so it's something I keep in mind.
Has anyone been fortunate enough to eat the house made and barbequed sausages served at Kreutz Market in Lockhart, Texas? In business since 1900, Kreutz barbecues brisket, pork chops, prime rib, their own house made sausages, and more. Once I saw pictures of a typical meal and read reviews and testimonials, I became fixed on getting there some day.
Kreutz Market came to my attention several years ago when the CBS show, "60 Minutes", did a report on family feuds. The family feud involving the Kreutz clan was a dandy: the deceased owner left the business to a son and the building to his daughter. The two could not agree on rent, so the son built a new building and moved the business. The sister then opened her own barbecue restaurant in the old family building.
Lockhart seems to have a strong claim for calling itself The Barbecue Capital of Texas (by different assessments, it has 3 of the state's 10 best bbq establishments). In terms of barbecue tradition and excellence, Lockhart seems to be to Texas, what Lexington is to North Carolina, and Owensboro is to my state, Kentucky.
Here's a few words from a Lockhart Web site that celebrates Kreutz Market, Black's Barbecue (mentioned in hermitt4d's post), Chisholm Trail Bar-B.Q. and Smitty's Market.
“Kreutz Market (pronounced "Krites") at 619 North Colorado Street might be the most unique dining experience you've ever had. The beef, sausage or pork is served on brown butcher paper. No side dishes here. But you can enjoy a slice of cheddar cheese, chunk of onion, fresh tomatoes, avocado and your favorite beverage. Don't ask for barbecue sauce. They don't have it and quite honestly are offended if anyone asks. The owners say, "Good barbecue doesn't need sauce.
The new building has eight pits compared to three in the previous building. Fueled only by post oak, these massive ovens use indirect heat and smoke to cook the beef brisket, ribs, pork chops, prime rib, and beef clods (a meatier cut of shoulder beef). The sausage is made on-site and smoked. The pits use about 120 cords of wood a year."
The Kreutz Web site has some good pictures, including one of the sausages being smoked in their own pit. Incidentally, Kreutz makes and sells a dried Jalapeno sausage and their fresh sausages are also sold unsmoked.
I suspect I'll eventually break down and travel to Texas just to experience Texas style barbeque, which I’ve never had. If I do make it to Kreutz Market, that will be the priciest meal I've ever had, surpassing last summer's overnight trip to faraway Greenville, N.C. for the vinegary barbeque chicken at B's Barbecue.
Kreutz Market Web site: http://www.kreuzmarket.com