A Salt Springs Island-Like Day

(Community Matters) Steven & I were off early this morning to pick up the best Texas BBQ for a dinner party tonight – best per Texas Monthly as well as what Michael Barnes and I could smell last week – only smell since they ran out of everything by 9:30 last Saturday while while we were in line.

I’d placed my order early in the week. It was easy to just show up, pick up and pay. Kerry is cooking 1,100 lbs of meat today. Before the Tx Monthly article, he was cooking 300 lbs each Saturday.

checking out with daughter, Lorissa, and owner/dad, Kerry

What the heck, had to try some of it all – brisket, pork roast, pork ribs, chicken & sausage plus their potato salad & cole slaw.

packing 15#s brisket & Snow’s bbq sauce for San Francisco

While in line last week, I met 3 entrepreneurs who’d flown in from San Francisco specifically to try Snow’s brisket. They were out of luck too. Steven and I already drop shipped their order for overnight FedEx delivery.

Bastrop farmer’s market

On our way from Lexington to Lockhart, we picked up salad fixins at Bastrop’s Farmer’s Market.

Ordering at Kreuz’s

Of course the best BBQ requires the best potato salad, beans and sour kraut, and these are definitely at Kreuz’s. While I was there, occurred to me that it’s unlikely for anyone’s pork ribs to beat Kreuz’s so some of these too.