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Kreuz Market BBQ in Lockhart, Texas

Roy Perez has worked in the barbecue pits at Kreuz Market in Lockhart, Texas for over 34 years. In 1987 Roy Perez left his home-building career and started smoking sausages for 4th generation Kreuz owner Rick Schmidt. Over the years, Roy’s mastery of Kreuz’s oak-fired offset-smokers has made Kreuz Market a must-visit stop on the Texas BBQ circuit. In this interview, Roy explains how the traditional barbecue methods at Kreuz Market haven’t changed since the smokehouse was established in 1900. It’s interesting to note that Kreuz Market is not a follower of the traditional school of low and slow barbecue. By contrast, Kreuz hot smokes their oversized briskets, sausages, and other cuts in the 600-degree range (Fahrenheit), allowing their barbecue to cook in four hours or less. Get recipes and watch the full series at: https://www.ciaprochef.com/wca/americ... ————————————————————————————————————————————————————— The Culinary Institute of America: https://www.ciachef.edu The CIA at Copia: https://www.ciaatcopia.com CIA Restaurant Group: https://www.ciarestaurantgroup.com CIA Food Enthusiasts programs: https://www.ciafoodies.com CIA ProChef: https://www.ciaprochef.com Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.