No sauce. No forks. No kidding.
A Texas Tradition since 1900.
When Charles Kreuz Sr. opened a grocery store in 1900, he started smoking meats and sausage in brick barbecue pits and selling it to his customers on butcher paper. That?s how they did it in the old country at German meat-markets and that?s how we do it today. New barbecue joints are popping up all the time?some with ribs drowned in sauce, others with new fangled commercial smokers. You won?t find that stuff at Kreuz. We do it the old-fashioned way because here in the home of Texas barbecue, we know that original way is still the best way.