Interview: Roy Perez - Kreuz Market

[MilitantSquatter]

http://www.tmbbq.com/interview-roy-perez-of-kreuz-market/

 

[HeSmellsLikeSmoke]

Thanks. I enjoyed reading that. Sorry to say that it's gonna be a while before I get back there.

 

[trufunk]

that was good!

 

[mikemci]

A man we could all learn from. Thanks for sharing.

 

[plowin-fire]

Quite a story.

 

[Dallas Dan]

"The barbecue methods haven’t 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. Perez’s fires routinely get into the 600-degree range (by comparison, your home smoker probably tops out at 225). That’s 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! :shocked:

FWIW, I've been to Kreuz and found the brisket to be really good.

 

[landarc]

Great interview. Thanks for the post

 

[caseydog]

Legendary place. I lost interest in the article reading about his teeth.

CD

 

[sliding_billy]

Thanks for posting!

 

[dwfisk]

Great read, neat guy. Sound like what you see is what you get kinda fellow.

 

[K-Train]

Thanks for sharing

 

[bjbbq]

Great article. I will be making a run over there next week to check it out.

 

[71-South]

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.

 

[Bonewagon]

Very interesting interview. :thumb:

 

[Hawg Father of Seoul]

Wonder how many times he had to adjust that huge nut while cooking.