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Jun 18, 2007 08:03 PM

Hill Country Tidbit

After reading about Hill Country BBQ a week ago, I felt compelled to mention the joint to a friend of mine who's from Lockhart, TX. It was the first time he had heard about the place, despite the fact that he's apparently family friends with just about everyone involved with the restaurant. After a few back-and-forths via e-mail, he just sent me the following:

"My parents saw half of Lockhart at a wedding this past weekend and have shared even more parents tell me that Ricky Schmidt (the owner of Kreuz) has actually passed on some of the trade secrets to Glosserman as well as gone up to New York to give the operation a once over and actually approves. He's always been a real hard fact he has been known to actually run customers out of Kreuz after they asked where the sauce was."

So, there you go. I know the buzz around here is pretty solid already, but I figured that was still worth sharing.

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  1. Good nugget of info. Thanks for sharing.

    1 Reply
    1. re: banquo

      Good to hear. I was planning on visiting Hill Country our first night in NYC (Wed.) I am really looking forward to trying it out. We have some decent BBQ here in the Los Angeles area, but I am always interested in trying out different styles of BBQ.

    2. The original comment has been removed
      1. BBQ joint with no pulled pork -- enough said

        3 Replies
        1. re: Hatori Hanzo

          " pulled pork." Damn right, enough said!

          This place has direct links to Lockhart. If NYC can get within pissing distance of the glory of Kreuz brisket we'll all be lucky. This will be a test. No need to muck it up.

          No NC/SC pulled pork need apply - not that I don't love it. But I don't go to Eldridge street noodle joints for Pho. Apples and oranges, my friend in chow.

          1. re: noisejoke

            I was there this Sunday and was tod that Hill Country smokes their brisket lower and slower than Kreutz. Whatever they're doing, it's working, because it's the best sliced brisket flat I've ever tasted.

            Check these photos and start drooling:

            1. re: GaryLovesFood

              could it be true? In NY? FINALLY?????
              I guess I'm there Friday!

        2. Also Robbie was the pitmaster at BBQ-NYC for the last 3 years. Last year he won the open chicken category at the Kansas City Royal

          1. The original comment has been removed