On a recent Sunday morning, with temperatures on the coastal plain creeping toward 90, the big, back parking lot of Killen's Barbecue in Pearland was full to bursting. The next-door church may not have been racking up strong box-office numbers that day, but congregants had been lining up outside Killen's since well before the doors swung open at 11 a.m
’s an absolute necessity to taste Texas barbecue, and Killen’s BBQ in Pearland is worth the drive. Pham says: “The lines are usually at least 30 minutes long, and it’s a bit of a trek outside of Houston proper to get there, but it’s worth it for a sample of Killen’s barbecue, which is already a legend in the making. Honkin’ huge beef ribs, juicy, smoky brisket, pork belly, housemade sausage, smoked turkey — not to mention awesome sides like the fantastic creamed corn — it’s all good. Really.”
“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 printed while still serving his pop-up customers, five months before he opened the doors of his new restaurant. It was just plain cocky. I admire it.