quote:Spent many an evening at the location at Texas and Holleman before it sold and went to crap, then paved over.
When is Tom's BBQ coming back? J/K.
Kreuz - Forks & Sauce
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Last: 8 yr ago by Fonzie Scheme
quote:[davesouthvoice] The Aggie Special........Scrumptious Bar B Q..........Plates [/davesouthvoice]
When is Tom's BBQ coming back?
If ever bbq needed some sauce, it's Kreuz. The shoulder clod tasted like dry roast beef. The owners also need to spend some time in Elgin to learn how to correctly make sausage.
quote:The Aggie Special still exists. The old pitmaster has a place in Houston called "The Brisket House"quote:Spent many an evening at the location at Texas and Holleman before it sold and went to crap, then paved over.
When is Tom's BBQ coming back? J/K.
Take this for what it's worth: ran into the pitmaster (really nice guy) and he told me Kreuz was losing a LOT of money due to not having sauce and forks. Since adding both their business has really picked up. In his own words, "We had to learn to adapt to local tastes."
We were in town over the weekend and went there for lunch sunday. Arrived at noon and there was one other person in the place. While we ate 2 or 3 other tables occupied.
The guy slicing the brisket wanted to argue whether fat cap and marbling are the same. It was ridiculous.
The food was good, not great. The German potatoes need some seasoning. Very bland. Mac and cheese might have come from a box.
Brisket, beef rib and both sausages were decent but not worth the $39 it cost me and a 12 year old boy to eat.
The guy slicing the brisket wanted to argue whether fat cap and marbling are the same. It was ridiculous.
The food was good, not great. The German potatoes need some seasoning. Very bland. Mac and cheese might have come from a box.
Brisket, beef rib and both sausages were decent but not worth the $39 it cost me and a 12 year old boy to eat.
Went the other day with a party of five. All agreed the moist brisket was excellent. One person had a beef rib and enjoyed it. We spilt the sides and held the cost down. The place was packed. Looks like they're doing good at the moment.
There was an episode of Guilty Pleasures on this week that featured Kreuz Market and even mentioned that they don't offer forks. I immediately thought of this board.
Guilty Pleasures-Kreuz
Guilty Pleasures-Kreuz
Place cant be doing well, although I do think their food is awesome. I never see anyone there when I drive by.
Was there for lunch today and talked to one of the owners. He said they are doing just fine, even with the summer doldrums.
We finally went last Sunday. We thought the barbecue was excellent! We had both the brisket and the ribs. We had some leftover that we had the next night, and it was even better. We really liked the sauerkraut! We went to Black's in Lockhart a couple of weeks ago, and it is not quite as good as that, but we will definitely go back. Apparently they are doing quite well. They told us they sold out of meat on Father's Day.
I think Kreuz is excellent.
A friend complained to me that customers have to order by the 1/2 pound...NOT true! You can order just a slice or two (or rib or two) or 1/4 pound or whatever of the meats (except the beef rib--those are big--usually over a pound each).
A friend complained to me that customers have to order by the 1/2 pound...NOT true! You can order just a slice or two (or rib or two) or 1/4 pound or whatever of the meats (except the beef rib--those are big--usually over a pound each).
quote:
Was there for lunch today and talked to one of the owners. He said they are doing just fine, even with the summer doldrums.
Thx for checking on that Mr. Rod.
quote:Well, I talked to Charllie Strong at lunch today and he said the Longhorns are doing fine, even with the recruiting doldrums and should be in contention for the Big XII championship this season. No reason to not believe him.
Was there for lunch today and talked to one of the owners. He said they are doing just fine, even with the summer doldrums.
quote:
the patrons covering good meat in sauce are hurling a slap to the face of the pitmasters.
lol @ this statement. HURLING.
They have a removed their metaphorical glove and struck the face of the unappreciated artist, the sauce marring the canvas as if running red paintbrush over The Creation of Adam. Oh the horror, how the base simpletons have eschewed the culinary titans in their midst, casting their eyes to simpler fares to avoid hoisting their eyes to the heavens where their palette's saviors offered grace for the mere abandonment of earthly transgressions "fork" and "sauce". Humanity has again been offered an Eden, and ungratefully opted to sin by consuming the forbidden fruit, this time in the form of tomato mixed with sugar and vinegar.
Glad to hear that a lot of people seem to think that Kreuz is the shiz, as it means more Fargo's for the rest of us.
quote:
They have a removed their metaphorical glove and struck the face of the unappreciated artist, the sauce marring the canvas as if running red paintbrush over The Creation of Adam. Oh the horror, how the base simpletons have eschewed the culinary titans in their midst, casting their eyes to simpler fares to avoid hoisting their eyes to the heavens where their palette's saviors offered grace for the mere abandonment of earthly transgressions "fork" and "sauce". Humanity has again been offered an Eden, and ungratefully opted to sin by consuming the forbidden fruit, this time in the form of tomato mixed with sugar and vinegar.
From the Book of Brisket Chapter 4 Verse 3 through 8
And I will smite thee with great wrath and furious anger! And, thou shalt know my name is the pit master!
quote:
it means more Fargo's for the rest of us
you have to get there at the right time or there isn't much for the rest of us anyway.
The BBQ wars have been great. It's thinned out the crowds at all of them. Love Fargo's, Kreuz, Martin's and C&J. Variety is the spice of life and we gots it here in BCS are BBQ!
and yet somehow Dickey's remains open ...
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Be careful what you wish for. Thin out the crowds too much and one of your favorites might go out of business. This is still a small town, let's not over saturate.
Had lunch there yesterday at 2 PM. 3 tables occupied. The jalapeno sausage was so greasy that I didn't even eat all of it. Seriously, it poured out of the link when I cut into it enough to be gross for me. We looked at our bill and the food and basically decided that although the ribs and brisket were pretty good, they weren't 'that' good. It's not that I am being cheap, I don't think. I just think their price point is set awfully high and if it was the quality and consistency of Snow's, I would be there all the time.
We were gonna take some 'to go' orders home after lunch but punted on that idea.
We were gonna take some 'to go' orders home after lunch but punted on that idea.
quote:I agree about the sausage and we have given them several chances to get it right, but that greasy, weird texture sausage seems to be what they are shooting for. Their price per pound of brisket and shoulder clod is excessive for this market, although the brisket is very good. We have decided that having them trim the fat off the brisket before weighing is the way to go on that issue. We also love the chicken and have resorted to buying the meats we want and getting it to go. We have forks and sauce at the house and I can make some killer sides at home.
Had lunch there yesterday at 2 PM. 3 tables occupied. The jalapeno sausage was so greasy that I didn't even eat all of it. Seriously, it poured out of the link when I cut into it enough to be gross for me. We looked at our bill and the food and basically decided that although the ribs and brisket were pretty good, they weren't 'that' good. It's not that I am being cheap, I don't think. I just think their price point is set awfully high and if it was the quality and consistency of Snow's, I would be there all the time.
We were gonna take some 'to go' orders home after lunch but punted on that idea.
I paid $22 a pound for brisket at Louie Mueller's in Taylor a week or so ago (it was Prime--not on their online menu). Kreuz is $16.49 a pound. Black's in Lockhart is $15.98/pound.
Beef prices are high, y'all.
Beef prices are high, y'all.
quote:Yup. I'd rather drive to North Bryan and get 4 star brisket than drive 100 miles for 5 star brisket.
I paid $22 a pound for brisket at Louie Mueller's in Taylor a week or so ago (it was Prime--not on their online menu). Kreuz is $16.49 a pound. Black's in Lockhart is $15.98/pound.
Beef prices are high, y'all.
Fork the forks and toss the sauce. It's Kreuz, dammit!
quote:This is in response to me, but it is hilarious. Well penned, my good man.quote:
the patrons covering good meat in sauce are hurling a slap to the face of the pitmasters.
lol @ this statement. HURLING.
They have a removed their metaphorical glove and struck the face of the unappreciated artist, the sauce marring the canvas as if running red paintbrush over The Creation of Adam. Oh the horror, how the base simpletons have eschewed the culinary titans in their midst, casting their eyes to simpler fares to avoid hoisting their eyes to the heavens where their palette's saviors offered grace for the mere abandonment of earthly transgressions "fork" and "sauce". Humanity has again been offered an Eden, and ungratefully opted to sin by consuming the forbidden fruit, this time in the form of tomato mixed with sugar and vinegar.
Aggieland board wont be happy until there is only texas road house and wings n more.
Ate there for the second time last night. I specifically ordered the marbled brisket and got a much better product than what I got the first time, i.e., it wasn't a lean cut with a half inch of fat on top. Also got the shoulder clod (meh) and the pork ribs, which were pretty good. The german potatoes were the highlight of my first trip, but this time had way too much vinegar and sauerkraut. I also ordered a deep ellum IPA from the tap, but it was so foamy, it took the guy about 15 min to work it down enough to be drinkable, and I was almost done eating by that point. I will go back b/c it's so close, and I desperately want it to be good, but I am having to try awfully hard to make this work.
Daniel Vaughn shares his opinion on the joint: http://tmbbq.com/kreuz-market-bryan-2015/
I think the brisket is excellent! Also I'm a fan of the sauerkraut.
Living in the free world society as of today, the consumer with money makes the choices and demands.
Wow 4 out of 5. He really liked it.