Kreuz Market
Lockhart, TX 78644-2110
Phone: (512) 398-2361
- Hours:
- Mon-Sat 10:30am-8pm
Editorial Review for Kreuz Market – by Ben Niekerk
In Short
In 1900, Kreuz Market was born in Lockhart, about 30 miles south of Austin. Originally a grocery store, it slowly evolved into a barbecue restaurant. Open fires smoking beef, pork and sausage heat up the front room. Order at the counter and they'll cut and dish your choices up on butcher paper. There are no forks, so bread and crackers are the only tools with which to eat beef tenderloin and fall-off-the-bone pork ribs.
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Insider Tips
The ExtrasMore than 2,300 square feet of space and 580-maximum seating makes for a great party spot. If you have a group of 70 or more, call ahead and during the right season you can reserve your seating with A/C.
User Reviews for Kreuz Market
06/21/2007 Posted by the_case
Lockhart, Texas -- also known as the Barbecue Vatican. This place here is the Taj Mahal of Texas barbecue. So what if they only have three side dishes? It's all about the meat at Kreuz Market. They always bring out your selections on butcher paper and everything is piping hot. Their pork ribs are so large, they have their own zip code. The brisket is very well-smoked and full of flavor. They've got fantastic sausage rings with just the right amount of spices. With all the tradition in Central Texas spanning nearly 110 years, they know what they're doing. You won't want to miss this unique experience whenever you travel here. Imagine: sliced brisket (I order three-quarters of a pound), sliced tomatoes, two slices of bread, and an RC cola. That's the tradition of Lockhart.
Pros: Parking (lots of it), Texas' finest smoked meats, The Smell (mmmmm)
Cons: They don't take credit cards
10/30/2006 Posted by bastropolphart
This joint was a major disappointment for me. Maybe with all the hype I was expecting way too much, but I dont think that was the case. It was just plain and simple average BBQ at best. First off, I dont like their policy of not offering BBQ sauce. I am a staunch believer that good Que dont need no stinkin sauce. But, the stuff I had sure needed something. The brisket was tough and not very flavorful. There was no crust on the slab, so I got the feeling the meat was rushed through to meet supply demands. The sausage casing was very tough, and the insides too mealy and funny tasting. The ribs werent bad, but they were coated in way too much black pepper. Even when I rubbed off the excess, the pepper was still overpowering. I know my Que, and this was not my idea of the best, or anywhere near to it. There are far too many other good Que joints in the area. As Ahnoll might say, Ill (not) be baaak!
Pros: Nice place
Cons: Average Que
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