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Killen’s Texas Barbecue Restaurant Review: Chef Ronnie Killen made his mark with his Pearland steakhouse that drew foodies from far and wide, and when he started barbecuing meats at weekend pop-ups, the lines for his smoked items became legendary. Now he’s opened a barbecue spot in what was once a school cafeteria surrounded by large oak trees and picnic tables. This culinary-trained chef started in his father’s barbecue joint so he knows his way around a pit. It opens at 11 a.m. and serves barbecue until the meat runs out, which, because of its popularity, can be before dinnertime. Yes, you can get sandwiches and meat plates and sweets and local beers and nosh at one of the picnic tables, but you’ll also want to order a couple of pounds of meat to take home. Turkey is succulent and we also recommend the brisket as well as the beef short ribs --- smoky and juicy with just the right amount of smoke ring. There are some sauces (try the coffee flavored) and sides such as the creamed corn. Banana pudding makes a nice finish.