Hasta La Gadget!

At Killen’s BBQ in Pearland, TX, owner Ronnie Killen marries the culinary traditions of the South with his chef sensibilities. Building off his culinary school training, Killen puts science behind every single one of his barbecue methods, from the precise smoking time that gives brisket its maximum moisture and pepperiness, to the optimum fat and spice ratio in the German-style sausage.

Your best bet at Killen’s is the meat plate, which offers a chance to try multiple different preparations and sides — and it’s worth noting that sides are worth getting, especially the creamed corn. Pitmaster Manny Torres will also tell you to save room for the bread pudding, promising it will “take you to heaven.”  

Many places we’ve stopped at so far during #ZagatBBQNation will keep certain elements out of view or not share an ingredient of their “secret sauce” with us. Torres scoffs at those ideas. Killen’s purposely keeps their smokers exposed in the back so customers walking in from the parking lot can see the action going down and he’s happy to invite them in if they’re curious. He’ll show off the wood smokers and the meat inside, and tell customers exactly what went into the rub and how long it’s been cooking.

When it comes to their barbecue, he says there’s nothing to hide: Just get the best meat and treat it with the best care.

Like most great barbecue places, the waits at Killen’s can get pretty long, stretching up to an hour on busy days. The good news is that on weekends, Killen’s gives out free beer to those waiting. The original location is just outside of Houston, but there are plans to open up a new location in the center of the city that’ll serve as both a barbecue spot and a steakhouse.

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