Reviews, News, & Interviews

Interview: Ronnie Killen of Killen’s Barbecue

Owner/Pitmaster: Killen’s Barbecue; Opened 2014 Age: 47 Smoker: Indirect Heat Wood-Fired Pit, Wood-Fired Rotisserie Smoker Wood: Oak, Pecan, Hickory, and Mesquite Last week, we reviewed Killen’s Barbecue in Pearland. It received one of the highest ratings on TMBBQ, which likely wasn’t enough for Ronnie Killen. His goal is to be “The Best Barbecue, Period!” according to the statement printed on the shirts at Killen’s Barbecue. Killen has been working in restaurants for decades. He’s spent most of those years…

More than Leftovers at Slow Bone

When Jack Perkins opened the Slow Bone in Dallas last year, it was with a standard barbecue menu. Since then he’s been tinkering with ways to use up leftover meat. Perkins doesn’t want to serve you yesterday’s ribs, but throwing them out would be bad business sense, not to mention disrespectful to the animal. This no-waste goal has led him into some uncommon menu territory compared to most barbecue joints, but these aren’t your grandma’s…

Killens BBQ 09

Killen’s Barbecue

“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…

BBQ News: 07/11 – 07/17

- Texas BBQ Week is still going strong for a few more days. – Looking for golf and barbecue together? .@bbqsnob RT @supremegolf: 75 BBQ spots+70 rounds+90k mi = Ult. BBQ Golf Trail via @FatGuyGolf http://t.co/Ch5ZScZ8C9 pic.twitter.com/9O4CIyLL6I — Sean F Hosley (@sketchwerk) July 10, 2014   – KCBS is planning to donate 100,000 barbecue meals over the next year in their 100KCBS Meals Mission.  – Michael Black of Terry Black’s BBQ in Austin has some…

Interview: Roy & Tim Hutchins of Hutchins BBQ

Owner/Pitmaster: Hutchins BBQ; Opened 1978 (current location 1991) Age: Roy 65, Tim 33 Smoker: Indirect Heat Wood-Fired Pit Wood: Pecan and Oak Roy Hutchins started his family in the barbecue business in 1978 with a tiny smokehouse in Princeton, Texas. Since then his sons have been involved in running multiple barbecue joints across North Texas, and his youngest son Tim took over the flagship Hutchins BBQ in McKinney in 2005. Since then there have been tragedies to overcome, but…

A Tour of Houston Sausages

As one third of the Texas barbecue trinity, smoked sausage has important stature in Texas. Central Texas has its beef sausages, East Texas has got hot links, and you’ll find plenty of smoked boudin along the Louisiana border. In Houston, they have it all as J.C. Reid and Michael Fulmer showed me in a guided tour last week through the south side of town. There are still plenty out there still left to try, but…

Clarks Outpost 08

Clark’s Outpost

In 1974 Warren Clark opened a little barbecue shack in Tioga, Texas, and it didn’t take long before it became the darling of food critics, chefs and celebrities. In 1989, Alan Richman, then writing for People, claimed “Clark produces the best barbecue in Texas, which is something to brag about.” Dallas chef Dean Fearing became a Warren Clark disciple and would ferry visiting chefs to Tioga for a bite of barbecue. Robert Del Grande and Stephan…

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