Barbecue Worth Killen For

by Chuck P

Texas and BBQ are a classic duo like peanut butter and jelly or cereal and milk. No matter what city you're in, it won't be hard to find a tangy rack of ribs, smoked chicken or juicy brisket. Recently, the whole Bite & Booze team had the lucky opportunity to try some some legendary BBQ when we visited Killen’s BBQ in Pearland, Texas.

Established in 2013 by Ronnie Killen, a local pitmaster, Killen’s has made a name for itself as one the best BBQ spots in the Pearland/Houston area with lunch lines on the weekends stretching out as long as the lines you'd see at Austin’s famous Franklin Barbecue. On a recent trip to Franklin, I'd proclaimed their brisket to be the best ever (which it is), I found the rest of their choices to be just average; at Killen’s this is not the case.

All the meats at Killen's BBQ in Pearland, TX

After a few moments of trying to decide what to pick from the menu, Jay made the choice of just ordering everything: brisket, beef and pork ribs, and smoked turkey along with sides of mac n cheese, baked beans and what was definitely the best creamed corn I'd ever had.

The Pork Ribs

Every piece of juicy meat on our tray was absolutely delicious. The pork ribs may go down as my favorite, but the brisket and turkey were seriously vying for second place. I don't remember ever having a full plate of such amazing BBQ selections and not really having a bad choice in the bunch. And I'm telling you that creamed corn…it changes a person.

We did our best to take down as much as we could and then made our way inside for some of their famous bread pudding.

Everyone knows I love burgers and beer, but the simple pleasure of bread pudding can tempt me like no other.

This was not just any regular ole bread pudding; this one was made with croissants. The airiness of the croissants was a nice change to the normal denseness of a classic bread pudding.

If you find yourself in the charming town of Pearland, Texas stop and visit Killen’s BBQ for a true Texas treat, order extra creamed corn and you can thank me later.