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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-18-2013, 08:52 PM   #1
MilitantSquatter
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Default Interview: Roy Perez - Kreuz Market

http://www.tmbbq.com/interview-roy-p...-kreuz-market/
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Unread 12-18-2013, 09:16 PM   #2
HeSmellsLikeSmoke
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Thanks. I enjoyed reading that. Sorry to say that it's gonna be a while before I get back there.
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Unread 12-18-2013, 09:46 PM   #3
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that was good!
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Unread 12-18-2013, 10:08 PM   #4
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A man we could all learn from. Thanks for sharing.
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Unread 12-18-2013, 10:09 PM   #5
plowin-fire
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Quite a story.
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Unread 12-18-2013, 10:17 PM   #6
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"The barbecue methods havenít changed much at Kreuz either. Although low-and-slow is de rigueur among the younger pitmasters of the blossoming barbecue scene in nearby Austin, Kreuz has always cooked it hot. Really hot. Perezís fires routinely get into the 600-degree range (by comparison, your home smoker probably tops out at 225). Thatís how the briskets get done in four hours and also why the meat sometimes dries out after being sliced."

WOW! briskets done in 4 hours at 600 degrees!

FWIW, I've been to Kreuz and found the brisket to be really good.
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Unread 12-18-2013, 10:22 PM   #7
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Great interview. Thanks for the post
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Unread 12-18-2013, 11:13 PM   #8
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Legendary place. I lost interest in the article reading about his teeth.

CD
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Unread 12-19-2013, 02:54 AM   #9
sliding_billy
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Thanks for posting!
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Unread 12-19-2013, 06:21 AM   #10
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Great read, neat guy. Sound like what you see is what you get kinda fellow.
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Unread 12-19-2013, 08:36 AM   #11
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Thanks for sharing
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Unread 12-19-2013, 11:45 AM   #12
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Great article. I will be making a run over there next week to check it out.
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Unread 12-19-2013, 11:53 AM   #13
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Quote:
Legendary place. I lost interest in the article reading about his teeth.

CD
I persevered - even through the part about his grapefruit sized testicle. Once I got past that, it was a good read. Thx.
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Unread 12-19-2013, 11:59 AM   #14
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Very interesting interview.
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Unread 12-19-2013, 01:46 PM   #15
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Wonder how many times he had to adjust that huge nut while cooking.
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