CNN iReport

On a hot spring day in Central Texas, two friends and I were nearing the end of a gastronomically painful, but gustatorily glorious barbecue blitzkrieg. It was 5:00 in the afternoon, an we had just kicked our shoes off and loosened our belts after a succesful day of eating at no less than nine BBQ joints from Lexington to Gonzales, up through Luling and into Lockhart. This hotel room would be our base for an early morning attack on two final joints in Lockhart on the following Sunday morning.

We drained a few High Lifes as we watched a couple college basketball games wind down when I realized that Kreuz Market would not be open the next day, so I made my plea for one more pile of protein. My friends needed surprisingly little coaxing, and in minutes we were on our way up the road to Kreuz.

Smoke permeated the air inside the doors, but I still had my doubts that more meat could still taste good to these weary lips. After ordering, we sat down to ribs, brisket, and a huge pork chop piled onto greasy butcher paper. After the first bite of the moist, smokey pork chop, I knew that it was now possible for bbq to taste good in the tenth joint of the day. After a few bites, the rest of the ribs and brisket didn't stand a chance. We devoured all of the meat, and licked the remaining bits of smokiness from our salty fingers.

After the meal was through, I asked Roy Perez to pose for a picture with me. He is the daunting pit boss at Kreuz, and my bbq man crush. He guided me back to the chopping block, and let me hack off a few slices of brisket for the camera. It was a truly perfect ending to a perfect barbecue day.

- BBQ Snob @ http://www.fullcustomgospelbbq.com