What My Father Taught Me About Texas Barbecue, and Being a Dad
The New York Times
Looking back on a family’s five-generation devotion to a historic smokehouse and restaurant.
In Lockhart, a small city just south of Austin, Texas, barbecue is still the feast of choice. Anywhere friends and family meet, butcher paper unfurls to reveal a mosaic of smoked meats and pickled jalapeños, juicy links of sausage that snap into a savory crumble, nestled between foam cups of potato salad, frijoles and baked mac — and always served with a stack of white bread and warm tortillas.
Twenty-five years ago, state lawmakers declared Lockhart the Barbecue Capital of Texas, in acknowledgment of its four historic smokehouses and their contributions to the tradition of Texas barbecue.
Lockhart is also the place five generations of my family have called home. Many of them — uncles, cousins, in-laws — have tended the fires at Kreuz Market, which has served Texans for more than a century.
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