BBQ
September 22, 2017
Steak and Barbecue at Killen’s STQ
Steak or barbecue? There’s no need to choose.
Ronnie Killen
Food & Drink
November 23, 2016
Knives Out
There are certain dishes that every good Texan knows and loves. But do you really know how to grill a flawless ribeye? Season that cast-iron skillet in your cupboard? Make sure your dough rises? We asked experts around the state to share some how-tos and a few recipes that will
BBQ
September 27, 2016
Smoked in Texas: Dry-Aged Brisket at Killen’s Barbecue
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
BBQ
October 23, 2015
The Karma of Brisket Prices
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
BBQ
March 2, 2015
World’s Championship Bar-B-Que 2015
The World’s Championship Bar-B-Que was held at the Houston Livestock Show & Rodeo this past Saturday, and a new world champion was crowned. Last week, I wrote about those competitors in the Champion’s Circle, but none of them took home the top prize. It was Kerry
BBQ
July 23, 2014
Interview: Ronnie Killen of Killen’s Barbecue
Owner/Pitmaster: Killen’s Barbecue; Opened 2014Age: 47Smoker: Indirect Heat Wood-Fired Pit, Wood-Fired Rotisserie SmokerWood: Oak, Pecan, Hickory, and MesquiteLast week, we reviewed Killen’s Barbecue in Pearland. It received one of the highest ratings on TMBBQ, which likely wasn’t enough for
BBQ Joint Reviews
July 18, 2014
Killen’s Barbecue
“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
BBQ
September 30, 2013
Smoke @ ICC
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