Pitmaster IndexRoy Perez
Head Pitmaster
Roy Perez
Kreuz Market39+ years activeLockhart, TX
Signature:Shoulder clod — a cut most pitmasters ignore, smoked to a depth of flavor that rewards the adventurous eater
Roy Perez was the head pitmaster at Kreuz Market for nearly forty years, making him one of the longest-tenured pitmasters in Texas. He joined Kreuz in his early twenties and worked his way up to running the pit room in one of the most storied BBQ institutions in the state. His approach was uncompromising: salt, pepper, post oak, and nothing else. The no-sauce, no-fork policy at Kreuz is not a gimmick — it reflects the belief that the meat should stand entirely on its own.
Technique
Massive brick pits burning post oak. Shoulder clod and prime rib are Kreuz specialties. Salt-and-pepper rub only. No wrapping, no shortcuts.
Recognition
- Texas Monthly Top 50 BBQ Joints (multiple years)
Influences
Edgar Schmidt (Kreuz Market founder's lineage)Lockhart German-Czech butcher tradition