photo credit: Nicolai McCrary
Central Texas barbecue traditions can largely be attributed to German and Czech butchers who immigrated to the state in the mid-1800s. So it makes sense that a German market that’s been smoking meat since 1900 would be a barbecue institution. The pits at Kreuz Market look like they haven’t been cold in a hundred years, and the pork chops are so moist and tender you can tear off a piece with just a fork. Once your meat is sliced and served on a paper-lined tray, you can head into the dining room where there are tons of large tables to spread out, plus a separate counter where you can grab some sides and a few bottles of Shiner. The sides here also stand out—you should definitely get some creamed corn with poblanos and baked potato casserole, or lean into the German roots and get a side of fennel-seed-flecked sauerkraut.