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View Full Version : Killen's - I Farkin' give the Fark up


Pitmaster T
02-24-2014, 09:00 PM
Aaron Franklin: Aaron Franklin, please to meet you (offers hand).
Ronnie Killen: Pleased to meet you too. (offers hand). You don't know me now, but in a you will.

Recast Article coming after Pictorial...

1950s Pearland High School Cafeteria 2013

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MisterChrister
02-24-2014, 09:02 PM
Huh? I'm dense.....

Limp Brisket
02-24-2014, 09:03 PM
I see it coming.

Pitmaster T
02-24-2014, 09:04 PM
Building a REVERSE flow brick pit.

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Will work for bbq
02-24-2014, 09:04 PM
X2 :pop2:

cmwr
02-24-2014, 09:04 PM
????? Gotta subscribe to this one...

c farmer
02-24-2014, 09:07 PM
Looks interesting.

Pitmaster T
02-24-2014, 09:08 PM
Prep over the months

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Pitmaster T
02-24-2014, 09:08 PM
Here it farking comes

Bludawg
02-24-2014, 09:09 PM
Cen Tex moves east, humble beginings top shelf products, it's on like a hound on a hare.

Pitmaster T
02-24-2014, 09:10 PM
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Pitmaster T
02-24-2014, 09:13 PM
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02-24-2014, 09:16 PM
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Bludawg
02-24-2014, 09:17 PM
Roadtrip:-d

AaronPo
02-24-2014, 09:17 PM
Omg, the beef bbq is driving me wild! Awesome photos!

ShencoSmoke
02-24-2014, 09:18 PM
Damn, I am speechless...and I need to know more about the brick pit.

Pitmaster T
02-24-2014, 09:19 PM
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Next....before my redone article.... my video representation of what it is like explaining Killen's BBQ to you.

Pitmaster T
02-24-2014, 09:20 PM
http://www.youtube.com/watch?v=edQNjJZFdLU

Pitmaster T
02-24-2014, 09:23 PM
Killen's Review

My old article was just farted off


This is the one that goes to press

Killen's Barbecue: The Current Barbecentric Shift in Texas

If you have never actually been to any of the Texas BBQ Meccas in Lockhart, Luling, Elgin or Taylor, you will forever think that is just a restaurant review. But if you can get yourself within a few feet of Ronnie Killen’s BBQ counter in Pearland, and experiencing the meat for yourself, you too will be chanting, “no more trips to Lockhart!”

Everyone has heard about Q joints with lines out the door but they are far away; Kruez, Muellers, Franklin’s and such. But after this weekend -- we are all less than an hour away from what some will be calling the best BBQ in Texas. I’d be willing to say there has been nothing like this since LBJ’s personal BBQ baron, Walter Jetton, fed the Mercury astronauts in the Astrodome.

Killen’s BBQ is finally a full restaurant even though their closing hours will still be “when they run out.” Many have been woken from their commuter trance on FM 518 by a wisp in the ether – peppery, beefy, and augmented by an unseen smoke. Many have noticed next the line outside the building. What we will soon realize is that the “barbecentric” epicenter of Texas (therefore the world) is shifting to the Gulf Coast so suddenly, that all those unused sauce bottles are falling off the tables statewide. Thank goodness some cotton belt joints still chain the silverware down.

While the electric knife is considered the death rattle to the discerning BBQ aficionado, at Killen’s there is a master at the knife. Simply put - the slicer rules the roost at the best joints because they make the decision of what is ready to slice and what is not. Let me warn you of the cruel irony of standing five feet from the counter, watching Ronnie slice up golf ball size chunks of glistening brisket before your eyes, only to see them sent to the 300 outside waiting to get where you are standing. As these chunks passed me by – weird names came into my head – “Beef butter.” “Meat Mayonnaise.”” I lost my damn mind waiting.

It would be irresponsible to leave out that Ronnie graduated from Le Cordon Bleu in London first in his class; a remarkable accomplishment for a Victoria kid who started making BBQ in an icehouse in Pearland. Oh, he owns a steakhouse too. I hear its good… I imagine I will never go, preferring to dump my greenbacks here. But even last week when I went he had his redneck priorities in check; mounds of meat everywhere — chairs still piled up in a corner donned in shipping plastic. No one cared… probably because his measurements tilted favor to the buyer.

All the meats are the result of the interaction of heat, time and smoke on a simple rub. A rub made of mere chunks of garlic, pepper and whatnot, blended with a courageous amount of salt. For hours the meat cuts are cascaded in their own renderings, leaving behind a profile of pepper that has morphed from an acidic bite to that earthy flavor bound in Central Texas BBQ Lore. There were long handled beef ribs, pork ribs, brisket sliced thick and Texas like – not those silly pencil thick slices the Yankees north of Ennis prefer. Sauce was present but you never need reach for it.

The facility is fitting for the occasion as well – while using an old school cafeteria with gleaming fifties chromed furniture accents, the perception that this place has always been here is also reinforced by the old institutional tiles on the walls. I expect the lunch lady to come out with some of those huge cinnamon rolls we were raised on in Texas school lunches back in the day. And I swear if everyone had been quiet, we could have heard the bark on all that meat recrystallizing.

Gulf Coast BBQ never has had a place of its own that merited long lines. Sure there were regional joints but nothing that drew people in statewide. How delicious our best ditch effort will arguably will be known as some of the best BBQ in the State, all while favoring that Hill Country/Central style.

You can still drive to the Lockhart time machine. You can still go to Franklin’s in Austin just to see the young college girls in line. Each one of these places has had their day. They have shut the door on Gulf Coast BBQ for years. But Ronnie Killen, armed only with one of those meaty, Flintstone sized, brontosaurus looking mother suckers, has now propped that door wide open for good.

Killen’s BBQ is located at 3613 E. Broadway, Pearland 77581; phone (281) 485-0844; After Grand Opening (TBD), Killen’s BBQ will be open Tuesdays – Sundays, from 11am until the meat is gone.

MisterChrister
02-24-2014, 09:29 PM
Oh, now I see.....and it's worth seein'

Pitmaster T
02-24-2014, 10:30 PM
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Pitmaster T
02-24-2014, 10:31 PM
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Bunch of you farkers in here and ain't saying ****. Y'all just droolin?

SmittyJonz
02-24-2014, 10:49 PM
What is cooked on Brick Pit?

nucornhusker
02-24-2014, 10:49 PM
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Um, yes please. I'll take it all. That looks farking incredible. I love this picture.

SmittyJonz
02-24-2014, 10:55 PM
so going by the Title - it is So Goodthat you are quiting Q? Man that's gotta be GOOD!

buccaneer
02-24-2014, 10:57 PM
I was here.
Bucc;12;56 PM W. Australia Time.

I'd like plans for that pit, yessir!

J'ville Grill
02-24-2014, 10:58 PM
Great review and pics Donnie!

cazzy
02-24-2014, 10:59 PM
Looks awesome! Can't wait to visit!!!!!

mykeystoy
02-24-2014, 11:27 PM
I wish I had time to take for a road trip. I would love to stop and hit some the beefy goodness! maybe some chicken too.

Mike

LittleHill Smoke
02-24-2014, 11:28 PM
Fabulous meat. If I'm ever in the great state of Texas, I'll be sure to stop in.

gtr
02-24-2014, 11:57 PM
I'm visiting my lil sis in Austin in mid April. Will we get up early and drive 2.5 hrs. to Pearland just to eat that? Ubetchurazz. :hungry:

Those shots are incredible.

R2Egg2Q
02-25-2014, 01:04 AM
Food and photos look great! Adding Killens to my list of places to eat in Texas.

sliding_billy
02-25-2014, 02:06 AM
I really need to get out to the new place. Wonder what the wife would think of a road trip this weekend...

Bigmista
02-25-2014, 02:24 AM
As good as you might think it is...it's better!

DiamondMarco
02-25-2014, 05:50 AM
Looks like it's time for another road trip !!

deguerre
02-25-2014, 06:30 AM
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Bunch of you farkers in here and ain't saying ****. Y'all just droolin?

You just hush, child. The choir don't sing when the Preacher is talking.

dwfisk
02-25-2014, 06:32 AM
Thanks for the photo trip & 411, certainly has made it to my bucket list!

sbramm
02-25-2014, 07:19 AM
just wow......:clap:

N8man
02-25-2014, 07:35 AM
Drooling!!!

Will work for bbq
02-25-2014, 08:59 AM
Currently Active Users Viewing This Thread: 25 (19 members and 6 guests)
Pitmaster T, J'ville Grill, cds9333, speedracer, bwram1, jlane, bigrock76, BuckN BBQ, jnrf1, Limp Brisket, Will work for bbq, El Ropo, Fatmike, steve6224, Firefighter, tarhog, cmwr, B1G, dsing26


Bunch of you farkers in here and ain't saying ****. Y'all just droolin?

Droolin' would be an understatement. I lost so much fluid I thought I was going to need an IV to re-hydrate. The food looks farking amazing, I dig the review (I also liked the original review) the video not so much. :hungry:

ITBFQ
02-25-2014, 09:30 AM
I have got to get to Texas sometime. Any of you Texas farkers own a helicopter and would be willing to chopper me around your great state to sample all the BBQ?

Pitmaster T
02-25-2014, 11:22 AM
I literally told my friend at the church he could have the 5 gallons of Butt Glitter I made last month.... I told him to save me about 5lbs for a possible but cook but I am switching to just my dirty dalmatian modified with larger grains like in Ronnie's rub.

I also decided I was going to go ahead and finish my Meat Mama with the rotesserie. I had been fretting about it since I left the parts in Connecticut in 2008.

There is less space but maybe I will go to double shelves. I had forgotten what incredible flavor can be had from rotating the meats over themselves. Cabinets get that too... the majority of the shelves.

My Brazos has only one shelf over it and its small so that flavor profile is gone. Rubs and techniques all get modified when you switch things up.

Big Mista.... tell me.... did you notice coffee in the mix on those cuts? In the rub? Somewhere? PM Me.

SmokinJohn
02-25-2014, 11:43 AM
I need....a moment....a cigarette.....and a towel.......

hcj3rd
02-25-2014, 03:06 PM
Great Write up Donnie. Damn shame I live 30 minutes from Killens.:clap2:

clweed
02-25-2014, 03:12 PM
Big Mista.... tell me.... did you notice coffee in the mix on those cuts? In the rub? Somewhere? PM Me.

I know he uses coffee in one of his sauces, we were there on the last day of the Pop Up last summer,

Glad to see the restaurent open, but it doesn't seem like the line will ever die down, do they still have the Keg for the people in line?


Damn shame I live 15 minutes away!

fingerlickin'
02-25-2014, 03:14 PM
I'm at a loss for words.

cmwr
02-25-2014, 07:16 PM
Awesome!

landarc
02-25-2014, 07:41 PM
well, that sure looks good, and you can even tell from the photos that the meat texture is great.

Pitmaster T
02-28-2014, 06:58 PM
92094Here... it happened

MilitantSquatter
02-28-2014, 07:12 PM
Looks like this Killen guy has the Midas touch...

get's Mr. Franklin to pay a visit and apparently he's opening another BBQ joint soon too

http://blog.chron.com/foodchronicles/2014/02/rejoice-caswell-floyd-and-killen-to-open-bbq-spot-inside-the-loop/#13824103=0&20906101=0

Bbq Bubba
03-01-2014, 05:53 PM
God I LOVE the hype that Texans make over their BBQ!

MilitantSquatter
03-01-2014, 06:36 PM
God I LOVE the hype that Texans make over their BBQ!


you've already got a great rep in MI, but I think you need to start wearing more plaid :thumb:

BBQ_MAFIA
03-02-2014, 02:53 AM
Amazing looking eats. Thanks for posting the picks.