The folks at Texas Monthly like Kreuz Market barbecue. That’s why were are at the top of their Top 50 Best Barbecue Joints year after year.
2011: We opted for a link, an end cut pork chop, and a thick slice of clod. The all-beef link was juicy and robust with a great snap and plenty of spice. I prefer a link with a little pork in it, but this was a good example of the all-beef variety. The clod, perfectly tender meat surrounded by a thick black crust, may be the best I’ve ever eaten. The thick pork chop wasn’t far down the ladder. Intensely flavorful and supple meat was enveloped by a thin line of perfectly rendered fat that gushed with salty flavor.
