Settled by Czech and German immigrants, Central Texas has a huge number of meat markets that serve heaping portions of brisket and ribs smoked over pecan or oak wood. In 1900, Kreuz Market popularized its sausage, which is considered the gold standard of sausage around the country. Sorry, Ron Jeremy. Look for a bright pink "ring" around the edges of your meat - that's the smoke talkin', not an indication of being undercooked. Meat is king here, and sauce and sides are treated as secondary elements. Always served with white bread and pickles to sop up the grease and balance the acidity, most Old Timey BBQ lovers use the bread as a utensil, as traditional smokehouses don't have cutlery.

Dinner Menu (PDF, 2 mb)