Killen’s Barbecue: Pearland, TX

161

with
undefined
Savory Spice Shop

Ronnie Killen, the man behind the name of Killen's Barbecue, was kind enough to sit down with me and talk barbecue. Even though his Killen's BBQ restaurant is fairly new, he isn't new to barbecue. He had another barbecue joint back in the early nineties and stepped away from that to follow his food passion. Off to London he went to train at Cordon Bleu and he came back a fully certified executive chef for the American Culinary Association.

However, wearing a white chef's jacket isn't important to him; producing food that people love is what truly makes him happy. And barbecue is the type of food that gets that immediate reaction and you can see on people's faces before they even step into his place. Probably the benefit of the smoky aroma of oak and pecan...I know it made me smile!

Regarding the barbecue, I think this was the very best complete barbecue tray that I have tried. While I enjoyed the beef rib and brisket, my favorites were everything else on the tray. I haven't had a lot of opportunities to try chicken yet but his was juicy, smoky and plain amazing. The barbecue pork belly was a first for me and I really liked it. The sausage was my top pick and I tried it the way Ronnie likes to eat it - dipped in a little of his tangy barbecue sauce…mmmmm! If you go, leave some room for the sides and his desserts. They'll certainly fill you up, but they aren't filler. Bread pudding...simply outstanding. #‎chasingbbq

Killen's BBQ Plate
My BBQ plate at Killen's filled with delicious 'cue!

Comments on this Article


(guest), on July 31, 2017

While Ron Killen can cook some decent cue, he sucks as a person. I've only met him once but he was a total stuck up ass. I've spoken with several people that said once he got popular that his head swelled so big and he became a jerk. He thinks just because millennials stand in line for his food that he is better than everyone else. Every time his name comes up nobody has anything good to say about him as a person. He also Isn't very well respected as a local business owner. He attacks other local businesses and especially his competitors. He is a major narcissist that needs his ass whipped.

Add a comment:


Name:


Email Address: (will not be made public)




To help us reduce spam please click on the symbols in the image below







Subscribe via RSS Feed:

Tags

5280 Magazine adobo Alabama All Natural allspice Ashlee Redger autumn Back to School Bacon baking bananas barbacoa Barbecue barbeque BBQ BBQ Recipes BBQ Sauce BBQ Spices beans beef Behind the Product Behind the Scenes bison Black Dip Blackening bloody mary boiled brine bouillon bread Breakfast brine brining buffalo sauce buffalo wings burger Burgers cajun Cajun Blackening california paprika Caramel Caribbean Carolina BBQ Carolina Reaper Cedar Plank chai Chasing BBQ Chicharron Salt chicken chile Chile Flakes chiles chili chimichurri chinese new year chocolate cinnamon Cobbler cocoa coconut coffee cold brine Columbian Columbus Day comfort food condiments cookbook cookies cooking with seeds corned beef creole Cuban Cue Glue curry dairy free dairy-free dessert Desserts dinner dip dip recipes dips DIY DIY Recipe Kits dressing dressings dried herbs Dry Brine Easter Easy Dinner Eggs extract extract recipes extracts fall Family-Friendly Father's Day fish flavored drinks fresh herbs Fresh Spices fudge game day Gardening garlic Georgia Georgia Peach Spice gift gift guide gift ideas gift packs gift sets gifts gluten gluten free gluten-free gluten-free menus gluten-free recipes gluten-free spices Grill grilling Growing From Seed guacamole Ham harissa harvest hatch green chile healthy healthy eating healthy recipes herb recipes herbs holiday holiday brunch holiday cocktail party holiday menu holiday open house hot hot sauce hungarian paprika ice cream Illinois Irish jalapeno Jamaican jerk Kansas City KC Barbecue Kebab Kentucky ketchup lamb Latin Lemon Lemon Bars Lemon Pepper lime Liquid Brine makrut mardi gras marinade Marinades Marinate Marinating marninate mayonnaise meatball Mediterranean Memphis Memphis BBQ menus Mexican Meyer Lemon Middle Eastern MM Local mortar and pestle mustard mustard seeds Mutton New Year's North Carolina onion organic paleo paprika Peach Peaches pepper peppercorns pickles popcorn pork Pork Chops Potluck pumpkin Pyramid Peak Quiche Quick and Easy recipes resolutions ribs Rudspice salad Salad Dressing salads Salmon salsa salt Salt Block Cooking salt free salt-free salt-free recipes salt-free seasonings salty Sauce savory savory spice Scallops seafood seed to seed seeds seedtoseed Shrimp sides Skewers Slow Cooker Smoke Cans smoked paprika Smoothie snacks sofrito soup South Carolina southwestern Spanish spanish paprika spice Spice Club Spice it Forward spice to plate spicy spring Spring Cleaning Sriracha St Louis St Patrick's Day St. Louis St. Patrick's Day Steak stocking stuffers storage sugar sugar free sugar free seasonings sugar-free summer summer recipes super bowl sweet Texas Texas Barbecue Texas BBQ Texas Spices Thanksgiving Toast toasting seeds tomato traditions turkey Valentine's Day vanilla Vanilla Beans Vegetarian vindaloo Weeknight Meals Whole Hog whole seeds wings winter