#11 KILLEN'S BARBECUE Speaks the International Language of Meat

Killen's Barbecue has an
open invitation for BBQ lovers

Who doesn't like a good business trip?  And when you can combine business with a trip to one of the top 50 BBQ joints in Texas?  Well then, you've got a match made in heaven.

Last month, I achieved business trip nirvana. For almost a week, I traveled around Texas with a photographer to capture images in Houston, Dallas, Ft. Worth and San Antonio. I hit two new BBQ joints during the trip and one old favorite. I even slipped in a little international diplomacy by introducing some new friends to my favorite delicacy -- Texas BBQ.

The photographer, Miguel Malo, and his son drove up from Monterrey, Mexico for the session. I had never worked with Miguel. His pictures were outstanding, but he told me that his English wasn't very good. Well neither is my Spanish, but I figured we'd find something in common. I asked if he'd ever been to the U.S. before, and he told me he had been to 46 states -- every one except Alaska, Hawaii, Maine and Florida. I also learned he was a big fan of cooking on the Big Green Egg.

In short, we both spoke the international language of meat.

After a deep discussion about barbecue (and a quick lunch at Pecan Lodge following our Dallas session), he explained that carne asada (meat grilled with charcoal), is most common in Mexico. Barbecue like we have in Texas isn't as common, and it's known as ahumador -- made in a smoker.

Killen's Barbecue ain't shy about spreading the greatness of their BBQ

The next day, we were in humid Houston for our final shoot, and at the top of the list was Killen's Barbecue in Pearland. If you've never been to Pearland, get ready to drive. There's a lot of construction on the roads between Houston and Pearland. If you love that type of thing, you're in for a treat.  If you don't, fight through it because the brisket at the end of the rainbow is Killen's.

Killen's is an unassuming place at the corner of Broadway and North Galveston Ave.  It resembled several of the BBQ joints I'd been to previously, like Miller's BBQ or Heim BBQ.  But there is nothing unassuming about Killen's.  They say they've got the "Best BBQ Period" and they're not afraid to tell you about it.

Simple menu = great food

I wanted to sample the food before we started shooting. Since it was a Thursday, the line was short. I learned that on Saturdays, the line goes out the door and down the block. Always a good sign.

Inside, the menu was simple and straightforward. Meat by the plate or the pound, beef ribs, sandwiches and sides. Desserts were available too, for those inclined to indulge.

I ordered a plate of brisket and sausage with collard greens and baked beans, and added a couple slices of white bread for good measure.

Miguel ordered a beef rib, which was perched dramatically on the side of his plate like something from The Flintstones.

Miguel's beef rib was a meal in itself

I don't remember what his son ordered, I was floating on a cloud of smoke, overcome with ahumador.

We all settled down at a table to tuck into our grub. We didn't say much. The food did the talking for us.

The heavenly BBQ platter from Killen's

The brisket was thick, moist and peppery. The sausage was terrific...plenty flavorful, not too greasy, just like sausage should be. The salty collard greens and the beefy baked beans were the perfect complement to the meal.

Sweet, tangy, coffee...
watch out Starbucks

Each table had a generous helping of Killen's signature sauces: Tangy, Sweet and Coffee. Each lived up to their name, and each was great on their own or dotted on the brisket.

After we were done, we worked with the Killen's crew to set up our shots. We took a few test pictures and realized that they just didn't have enough flavor. So I bought another plate of beef, and wouldn't you know it, it took the pictures to another level. Every plate looks better with sausage, a rib and a half pound of brisket on it, don't you think?

We were impressed with Killen's, almost as much as Food Network was when they visited. And no matter how you spell it -- BBQ, barbecue, barbeque or B-B-Q -- there's only one correct way to say barbecue in Pearland.

Killen's.

Yes, we ate it all when we were done.
Photo credit Miguel Malo Photography

Wood is good

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