Since Chef Ronnie Killen held his barbecue pop-ups in 2013, the goal has always been "To serve the best barbecue... period!" At Killen's BBQ, Killen showcases the marriage between a decades-long infatuation with smoked meats and his classical culinary training at Le Cordon Bleu, where he graduated with honors. Located in the building that housed Pearland ISD's first school cafeteria where he worke
d as a teenager, Killen has renovated it into a 50's style diner. Our commitment to quality is evident in our salt-and-peppered-crusted brisket, pork and beef ribs, and housemade smoked sausage. The barbecue is considered Central Texas style, using different woods, different meats, and different pits for different meats. Meats are ordered by the pound, or as one-, two- or three meat plates. Brisket and beef ribs are smoked on a one-of-a-kind indoor pit central to the structure, a single-rack reverse flow firebrick pit that holds around 450 pounds of meat. The firebox that provides heat and smoke under the cooking surface flows over the meat before venting via the chimney. Pork ribs, pork butt and bone-in pork belly, chicken, turkey breast and sausage cooks on an outdoor wood-fired Oyler smoker that holds up to 1,800 pounds of meat. Our meats are better than what you'll find at most barbecue joints because we're starting with better product, like Allen Brothers beef ribs
and brisket from Creekstone Farms. Also of note are our much-buzzed-about sauces - tangy, sweet or coffee, which we offer for sale. Alongside the meats, we serve a mustard-based potato salad, spicy pulled pork pinto beans, bbq baked beans and coleslaw, along with Killen's legendary creamed corn and mac 'n' cheese. Desserts include creamy old-fashioned banana pudding with vanilla wafers, pecan pie with a touch of Mrs. Butterworth's syrup, bread pudding, as well as seasonal cobblers. For beverages, Killen's offers sodas and tea, as well as domestic, import and specialty beers.
