The front page of the Killen’s Barbecue website has this paragraph:
Have you ever eaten something that is so delicious and flavorful that you couldn’t quit gorging yourself, you just kept eating until you were absolutely miserable?! Well, let this be a warning to you! When you walk into to Killen’s Barbecue, you must do so with extreme self control. The robust aroma of pecan, oak, and mesquite smoked beef & pork ribs, brisket, sausage, pulled pork, link sausage and other creations of deliciosity will punch you right in the face.
Miserable is right, but in a good way.
For most people outside of Houston the mention of Pearland is met with a wrinkled face of confusion. It’s not a very big town, but with most great barbecue- it usually isn’t. The venue itself is a little unassuming as well, so make sure you keep your eyes peeled while you’re cruising down Broadway.
There was a line, but there is usually free beer on the weekends, so I can deal with that. The line moves very slowly, but once you’re inside you realize why. There are a ton of options on the menu, and the combination of items can be a little overwhelming if you’ve never been there before. I just get really anxious when ordering with a group because I want to make sure to get a little something for everyone, so do yourself a favor; look at the menu and have your selections written down. Couldn’t hurt.
The menu at Killen’s includes all the items you’d expect from a solid BBQ operation. Plenty of brisket, ribs, sausage, great sides, dessert, soft drinks, tea, and a good selection of beer. There are usually daily specials too, so be ready for a fun, foodie curve ball.
Like any solid barbecue joint the food is cut to order as you slide down the line with your tray, (picture Luby’s, but obviously better). You’ll want to find yourself one of the many tables with a nice view of the town. Don’t forget to check out the back pavilion area.
As a family we ordered brisket, (both cuts), beef rib, sausage, and sides that included: beans, potato salad, mac n’ cheese, and creamed corn. Including a couple drinks it came to just over $100 to feed five people, so in reality not that crazy. We also had plenty of left overs to last us a few days after.
Ronnie Killen, Patrick Feges, and the rest of the Killen’s Barbecue team are passionate about what they’re doing and want to make you feel welcome in their joint. They want to make the customer experience as enjoyable as possible and continue to make improvements to their business. They are going to be making some updates to the building, including an expanded kitchen and to-go window.
And believe it or not, Killen’s Barbecue is approaching its FIRST anniversary. It’s crazy to think that it’s only been a year that they’ve been in business. We look forward to celebratory plans they may have in store.