Remembering A BBQ Legend, Lee Chambers of Luling BBQ
By J.B.Blocker
BLACK BEGINNINGS
We started our BBQ tour at Black’s in Lockhart, Texas. This is Central Texas just south of Austin. We are in Caldwell County where the citizens make sure you know that it is recognized as the Barbeque Capital of Texas by the State House of Representatives. Five of the top 50 BBQ establishments in the state reside in this county. In Texas, there are thousands who think theirs is the best.
You have to start with two family names, Schmidt and Black. The Schmidt's began as Kruez German Market established in 1900. Smitty took over and is the father of sibling rivals. The sister stayed to maintain her fathers legacy at Smitty's and the brother built a BBQ Emporium he named Kruez Market.
Their menu is as simple as it gets. There is no electricity used in the kitchen of Smitty's. Beans are cooked in a big old pot with a propane burner. Other than the beans, what most get is their choice of pit smoked meats served on a butchers sheet with no sauce, and no sides other than a hunk of cheese, some pickles, jalapeno's, onions, saltine crackers and slices of bread.
Don't forget the Big Red! It's been the drink of choice for years.
Kruez Market is currently #1 and has ranked among the highest rated places to feast ever since a feud between big sister Nina and little brother Rick led to a parting of the ways. Schmidt showed up one morning took a wheel barrow full of the last remaining embers from big sisters pits and rolled it down the streets to his new BBQ Palace. It is said that there was only one other occasion when the pit fires went out at Smitty's. Other than that, the pit fires have burned continuously.
Rick wanted to start his mega BBQ event center with those historic burning embers but left his sisters coals at Smitty's pit cold.
Suited businessmen regularly arrive by the car loads to eat caveman style where there is nothing left but bones and paper.
I am riding shot gun with Sheriff Dan Law. We will spend the next two days together and will eat at each of the BBQ legends during that time.
Each owner will bring me plates ( or in some cases sheets of waxed butcher paper) filled with some of everything.
Each is certain that not only is their BBQ the best, but also their potato salad, cold slaw, beans, sausage, and even their choice of pickles.
They will watch to make sure I taste and appreciate every item and I end up with leftovers enough to fill the fridge of my buddy in New Braunfils. Keith Vogel is forced to make room by sending me home with several pounds of outstanding venison sausage.
Between the stuffings Dan and I make the circuit of his sheriffing responsibilities. The big man is as gentle and considerate as he is determined and protective. He comes from a long line of Texas lawmen.
Sheriffs, Texas Rangers, Highway Patrol, and police officers are his uncles and cousins. I am getting a chauffeur driven tour of history and the law, spiced with the many people who spot the big man with the stetson and a badge with a star.I envision a Bonanza remake with Dan playing Hoss Cartrite.