The People of Lockhart (TX) BBQ ~ Kreuz’ & Smitty’s
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Lockhart, Texas the Texas State Legislature’s acknowledged Barbeque Capital of Texas.
An attempt to meet and eat the Lockhart challenge, eating at all four Lockhart Barbecue establishments, failed when I was unable to get comfortable photographic access to the people working the pit at all four.
So Kreuz’ Market, correctly pronounced Krites, and Smitty’s Market it is (and was) in that order.
More of a photographic tour of the people working the barbecue pits .
Vince Castillo at the block and behind the knife.
Place your order with the counter guys and it is called out to Vince.
Frank Tello wields a skillful knife.
I chose to sample sausage and brisket in an attempt to limit myself and for some sort of subjective comparison between the barbecue pits.
Frank is a man who enjoys and takes pride in his work and craft.
The folks in the pit at Kreuz’ Market made me welcome and comfortable.
Domingo Delgodillo (‘Sunday’ in Spanish, shared with some pride) went out of his way to welcome, pave the way and open the pit to me.
Before we move on photographically to Smitty’s Market, here are my impressions of the sausage and beef brisket at Kreuz’ Market.
Moist meats both, no additional sauce, none, none needed beyond the rubs, searing and smoking. The meats were moist and flavorful.
I did have sides at Kreuz’ Market, which made for a full meal, as opposed to a sample. None beyond Kreuz’. Cole slaw and sauerkraut. A slightly sweet and slightly wet slaw with fresh vegetables that had some snap to them. The sauerkraut was good: caraway seed with a touch of meat presence. Both sides were excellent.
As a segue into the Smitty’s Market images let’s talk about their meats.
Again the sausage and the beef brisket: a dryer brisket in comparison, but not a bad thing, yet a way moister sausage, a less dense sausage almost loose with a snappier casing in comparison.
White bread, Wonder Bread to be exact, and saltines were a staple at both establishments.
Smitty’s prices were the lower of the two. No additional barbecue sauces at Smitty’s although hot sauce was at the table (beware the low chairs).
No Forks at Smitty’s. So the sign proclaimed, and none were to be seen.
Split post oak out back of Smitty’s Market waiting for the fire.
Smitty’s sausage master, Jerry Mendoza, who takes a good picture.
I think he knows that. Not a bad thing: confidence.
Pablo Garcia seemed to be the pit guy at Smitty’s.
Although everybody could and did wield the knife at the block.
A sharp knife and a controlled smile.
Excellent group of people. They worked well together and enjoyed one another’s company. This crew also made me welcome and comfortable in their presence and space
From immediately behind the knives, around and back: Canessa, Kinesa, Jared, Mateo, Jerry and Pablo.
Mateo front and center at the scale.
Jared at the block, behind the knife .
Canessa making the sale.
The crew at Smitty’s has the same kind of presence and energy, now and then.