Roy Perez
“We've been doing this the same way for over a hundred years. If it was broken, we'd know by now.”
Roy Perez has been the head pitmaster at Kreuz Market for over 40 years, making him one of the longest-tenured pitmasters in Texas. He started as a teenager and worked his way up to running the pit room in one of the most storied BBQ institutions in the state. His approach is uncompromising: salt, pepper, post oak, and nothing else. The no-sauce, no-fork policy at Kreuz is not a gimmick — it's a reflection of Roy's belief that the meat should stand entirely on its own.
Philosophy
No sauce. No forks. Just meat, fire, and time. If you need more than that, you're in the wrong place.
Technique
Massive brick pits burning post oak. Shoulder clod and prime rib are Kreuz specialties. Salt-and-pepper rub only. No wrapping, no shortcuts.
Recognition
- Texas Monthly Top 50 BBQ Joints (multiple years)
- Lockhart BBQ Capital of Texas designation