Since he started smoking meat 28 years ago, Roy’s reputation for working with smoke has spread and he has become a celebrity in the world of barbecue. The mere mention of his name conjures up images of pit smokers, butcher blocks, and large, sharp knives.
As a young pit apprentice, Perez learned the time honored Kreuz method of smoking meat low and slow, just like founder Charles Kreuz Sr. did nearly a century earlier.
Kreuz Sr.’s methods came from what he learned in 19th century German meat markets before coming to Texas.
Kreuz first opened its doors in 1900 in Lockhart, Texas. Today, they remain at the top of countless BBQ critic and aficionado lists.