Two words one doesn't expect to see in conjunction are "Pearland pop-up," but chef Ronnie Killen of the celebrated Killen's Steakhouse is making this hitherto unlikely phenomenon happen. As reported by Eater, March 30 will see the debut of weekend barbecue lunches inside the steakhouse while Killen completes work on his nearby brick-and-mortar barbecue restaurant.
"Nothing will change with our steakhouse," Killen reassures customers in his Facebook account. But on Saturdays and Sundays, starting at 11 a.m. and proceeding until sell-out, diners will be able to sample the smoked meats that Killen has been perfecting over the last year, including the buzzed-about beef ribs that won him top honors at the recent Rodeo Best Bites competition.
He'll be serving his meats on butcher paper, and the service setup will be cafeteria style, since the kitchen already operates behind a glass partition where a line can form. (The space actually operated cafeteria-style in a previous incarnation.)
There will be potato salad and pulled-pork beans, too, plus such desserts as pecan pie and Killen's famous creme brûlée bread pudding.
"I already went out and bought another smoker yesterday," reports Killen, And he says that once he closes on the land where he's planning to locate his new barbecue restaurant, he may move the pre-opening pop-ups to that site, where there's good yard space for picnic tables outside.
So what's the hurry to open before his building's ready? Killen has been practicing and plotting and planning and dealing with real estate obstacles all year. He's antsy to get going.
With the Houston BBQ festival coming up on the 24th, where he'll be doling out beef ribs and 30 Creekstone and Strube Ranch briskets as an event sponsor — not to mention raising his 'cue profile, — "I figured what the hell," he says.
Killen's BBQ pop-up, 2804 South Main St., Pearland. 281-485-0844. Saturdays and Sundays beginning March 30, 11 a.m. until sell-out.