Located in the heart of "The BBQ Capital of Texas," Kreuz Market definitely embodies many Texans' purist attitude toward barbecue. Sauce and forks are strictly forbidden under Kreuz's roof. Since 1900, the drill has been basically the same—head over to the pit, select your meat and then chow down on it straight from the mini-mountain of brisket, sausage or ribs on the butcher paper in front of you. "We just try to keep it simple and consistent," explains Kreuz's owner, Keith Schmidt. "Let the flavor of the meat come through."
And when you're getting ready to dive into your pile of 'cue, be sure that the Market's original sausage is well represented, because that's one of the signature meats that keeps people coming back (and willing to get their hands nice and greasy).