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