And I thought Killen's Barbecue couldn't get any better.
Last night, Ronnie Killen invited the community to come out for a special dinner service (remember, Killen's closes when they run out of barbecue, always before dinner time) that paired the now-famous meat with Jim Beam bourbon. But saying simply "meat and bourbon" doesn't really do the meal justice.
There was a lot of meat--trays piled high with pork ribs, beef ribs, pork belly and brisket. And there was a lot of bourbon--six different varieties to taste along with five cocktails, each made with one of the unique Jim Beam bourbons. I wish I could tell you I was a trooper and I ate all the meat and drank all the bourbon, but I fear I would have been on the floor with the room spinning around me if I'd finished every last sample. There was no skimping on servings at this dinner.
Because I think the story of the smoky, succulent meat and six varieties of bourbon is better told through photos, do yourself a favor and click on over to the next page. And grab a napkin, because you're about to start drooling.
More food porn on the next page...
Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.