If there is one food group Kyle and I are passionate about, its barbecue. With Kyle being from Memphis, he considers himself a barbecue aficionado. No matter where we are, if we spot a barbecue restaurant, we are probably going to try it. It doesn't matter if it looks like a nice place or if it is slightly terrifying - all that matters at the end of the day is finding the best 'cue! So, when we were in San Antonio last month we just had to take a little detour to Lockhart, Texas, otherwise known as the "Barbecue Capital of Texas." I'm not exaggerating either. In 1999 the Texas legislature made it official.
Before heading to Lockhart though, we had to test out San Antonio's Granary 'Cue & Brew, a restaurant in the city's Pearl District that prides itself on, you guessed it, barbecue and beer. Not your average barbecue joint, The Granary is going for something a little more fancy. I have to say, the best thing about this place was the atmosphere of the restaurant, while the barbecue was, in my opinion, mediocre.
In Lockhart, which is just over an hour drive from downtown San Antonio, we went to Kreuz Market (pronounced Krites) and Black's Barbecue, two of the four world famous barbecue establishments in town. What's unique about the barbecue here? It is seasoned only with salt and pepper, no butt rub, no sauce, and they are known more for their brisket (though the pork ribs are some of the best I've ever tried).
When we arrived at Kreuz, the line was backed up along a long hallway almost to the door. We anxiously awaited out turn to order, being careful not to over order as we were saving room for later. We ended up ordering 1/2 lb of pork ribs and 1/2 lb of brisket, two Lonestar beers (when in Texas!), some cheese and bread and butter pickles. Our taste buds were soon in heaven. Seriously. The ribs fell off the bone and the brisket...the brisket was melt in your mouth deliciousness.
Stumbling through our food coma stupor, we made our way down the road to Black's.
Black's is set up more cafeteria style. We were handed plates as we walked in and were told to load up our plates. This time we decided to indulge in a little banana pudding, which should be served at ever self respecting barbecue restaurant. We repeated our order of 1/2 lb of brisket and 1/2 lb of ribs (beef instead of pork this time) as well as the smoked sausage.
The verdict was in. The best brisket of my life was Black's. Kreuz was a very close second. Both are more than worth the trip.