The twenty-five year career of Roy Perez as the pitmaster at Kreuz Market has been documented by his own hand in a series of barbecue journals. Every morning he marks down what goes on the smoker and then takes account of what’s left at the end of the day. He’s been doing this every day (except Sundays, when they’re closed) he’s been watching over the pits—meaning: since the Reagan administration—at this historic barbecue joint in Lockhart, Texas.
|Photo by Daniel Vaughn|
We were discussing the weather on a quiet Monday morning when he first mentioned the journal. What seemed like an acre of stacked post oak was drying behind us, and smoke filled the air. The pork ribs were almost finished. Roy had a few minutes to spare before they needed to be pulled, so he brought out a couple of the journals to humor us. We were in awe perusing the chronicles of Kreuz, but in his usual humble nature, Roy seemed puzzled why anyone would be interested in seeing them at all. I thought they should be preserved for the Smithsonian.
|Photo by Nicholas McWhirter|
Follow Daniel Vaughn on Twitter at @bbqsnob.