The more I think about barbecue, the more I start thinking that it’s one of our most important road food traditions.  The reason that it remains vital, besides the fact it’s good, is that it cannot be tamed.  It can’t be gotten out of a can; it can’t be frozen ahead.  BBQ doesn’t negotiate, and it suffers fools badly.  Barbecue requires time, smoke, and above all, skill.  Which is why attempts to corporatize it ultimately fail.

— Alton Brown

Feasting on Asphalt, Episode 2 - I Smell Pork

Kruez Farewell Tour


Flames licking our toes at Old KreuzThis was a short 2-day tour to test the barbecue road trip theory.  It was timed to ensure that we got to sample Kruez market before Rick moved it up the street due to the Schmidt family feud.  This tour was based around Austin because it had the highest concentration of joints from the 1997 Texas Monthly s top 50 barbecue list.  Our goal was to hit as many as possible in two days.  

The tour was an unqualified success... 9 BBQ joints and a couple of beer joints in less than 48 hours!  Barrow's feedback: "Awesome.  But, I think it needs to be a 3-day tour."



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