The first thing I read on Tuesday morning was a tweet from Ronnie Killen inviting me to taste some of the barbecue coming out of his newly installed pit at Killen's Steakhouse, a preview of his forthcoming Killen's BBB restaurant. I thought about it for about four seconds before telling him I'd be there.
Twelve hours after he fired up the pit, I was chowing down on thick, meaty sausage with a casing that snapped with a satisfying crunch; baby back ribs with a sauce that blended sweet and savory; and my favorite, soft, fatty brisket with a crunchy, peppery char on the exterior.
Killen talked about perfecting the level of smoke, what kind of wood he uses in the smoker and the absolute necessity of adding seasonal fruit cobblers to BBB's future menu.
Killen talked to Robb Walsh, Eater Houston editor Eric Sandler and Houston Barbecue Project's J.C. Reid about perfecting the level of smoke, what kind of wood he uses in the smoker (mesquite) and the absolute necessity of adding seasonal fruit cobblers to BBB's future menu.
Me? I just sat there and slid slowly into a delicious brisket coma, washed down by a couple bottles of Lone Star.
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