We get it—you’re not here to read advertisements. But we rely on advertisers to support the quality journalism we work hard to produce. To support our work and bypass this message, consider signing up for our weekly newsletter below or whitelisting texasmonthly.com within your ad blocker. And, of course, please email us your feedback anytime.
Get a free pass by signing up for our weekly editor's pick newsletter.
Unlike most sites, every ad served is sold 1st-party directly by staff; no 1st-party data or tracking is provided to advertisers.
The experimentation never seems to end at Killen’s Barbecue in Pearland. Some days you can do a side-by-side taste test of different beef rib varieties, on others owner Ronnie Killen and pitmaster Manny Torres are serving flights of various smoked briskets. And when I stopped in last week they…
Ronnie Killen has had enough with high-priced brisket at his Houston-area barbecue joint. Killen’s Barbecue has garnered praise for his juicy smoked briskets (and just about everything else on his menu) from Texas Monthly, and even the Food Network, but it didn’t come cheap. Along with big…
Barbecue’s reputation in the culinary world has turned a corner. Last week the nominations for the New York based James Beard Foundation’s annual awards were announced, and a pitmaster was among the names that were otherwise a roll call of haute cuisine. Under the heading “Best Chef: Southwest”…
Owner/Pitmaster: Killen’s Barbecue; Opened 2014 Age: 47 Smoker: Indirect Heat Wood-Fired Pit, Wood-Fired Rotisserie Smoker Wood: Oak, Pecan, Hickory, and Mesquite Last week, we reviewed Killen’s Barbecue in Pearland. It received one of the highest ratings on TMBBQ, which…
“The Best Barbecue, Period.” That’s the motto Ronnie Killen has printed on the shirts that he and his staff wear, putting a daily target on every one of their backs. Making that declaration even after a good run of success toes the line between confidence and arrogance, but Killen had them…
Two weeks ago Cranky Frank’s Barbeque in Fredericksburg finally bit the bullet. They raised their prices for barbecue and posted a sign on the door explaining the change to their customers. Not two days later I received a question over Twitter with a photo of the sign.
This little piggy went to the market, this little piggy stayed home … and this little piggy got chronic diarrhea and died. That’s no nursery rhyme. It’s what has happened to five million piglets since April of 2013 when the nearly one-hundred-percent fatal Porcine Epidemic Diarrhea Virus (PEDv) first started…
The International Chefs Congress (ICC) is in its eighth year, but this weekend in New York they hosted their first ever barbecue competition. It was simply called Smoke @ ICC. Ten teams from six states were competing for the grand prize of a trip for four to South…
