Roy Perez started at Kreuz Market as a cook 30 years ago. Today Roy is one of barbecue’s most respected pit masters in Texas oldest barbecue restaurant.
Perez was an out or work construction worker in 1987 when he was offered a job by fourth generation Kreuz onwer Rick Schmidt. Perez admits he didn’t even own a barbecue grill, but he needed a job.
Over the years Perez learned the art of smoking meat in true Texas style. His smoking technique is what he calls old school. He uses salt, pepper and smoke. The Kreuz method uses Texas post oak wood for smoke and they don’t use gauges. It’s all done by experience and feel learned over 117 years.