The focus at Kreuz's is on their exceptional smoked meats. There's no Barbeque sauce on the meat or on the table - good Barbeque doesn't need sauce to hide imperfections in the flavor. All they offer to add to the meat is chili sauce and a tasty homemade salt and pepper mix similar to their meat rub. There are no 'plates' like you might find in a more common barbeque 'restaurant'. You buy the meat straight from the cutting block infront of the blazing brick pits and you buy it by the pound, served on butcher paper with squares of butcher paper for plates. It's a messy experience and you're expected to eat with your fingers. Fortunately there are plenty of paper towels at every table.
The condiments and drinks are sold at a separate counter and include slabs of cheddar cheese, pickles, avocado, tomato, chips and the recently added sauerkraut and german potatoes. The condiments counter also has drinks (including beer) and also Blue Bell ice cream and cookies for desert. Around the corner you can buy sausage to take away. Unlike Smitty's they no longer have a full butcher shop.
The selection of meats covers the basics with some unusual items as well. There are three kinds of beef - traditional fatty briskit and leaner shoulder meat plus the much more unusual smoked prime rib. For pork there are ribs, pork chops and boneless ham. And finally there are two types of sausage, their traditional peppery looped links and the newly added jalapeno cheese variant. While I appreciate their desire to innovate, there's no way on earth I'm going to eat a jalapeno cheese sausage, not even for a review. In addition to selling the hot meats they also offer cooked and uncooked sausage to take home individually or in large packs. They also ship their meats and sausage to barbeque lovers everywhere.
Article comments
1 - Dave Nalle
Ooh, exciting. I got a trackback.
Dave
2 - Aaman
Very nice article, too, Dave. What do you think of the BBQ joints in Dallas?
3 - Dave Nalle
I'm not as familiar with BBQ in Dallas as I am in the central Texas area. I've tried a lot of them, but none really stood out. I'm going to go up there at some point this year and have my brother-in-law show me around to some of the better ones. I'll write reviews if any of them seem particularly good.
There are a couple of small BBQ chains up there which aren't bad -Red, Hot and Blue and Colter's. I also want to try Sonny Bryan's and Dickey's which are supposed to be the best up there. What I've heard about Sonny Bryan's isn't that appealing to me personally. Dickey's sounds more like my kind of place.
Dave