^
Keep Houston Press Free
4
| Meat! |

Unassuming and Delicious: The Hickory Barn

When is it appropriate, even necessary, to have two pounds of barbecue ribs and a whole pecan pie in your carry-on luggage? When you're off to Miami to visit the friend who introduced you to, IMHO, some of the best barbecue in Houston, a care package from the Hickory Barn is the best way to say I love you. The Hickory Barn is an unassuming slice of barbecue heaven, located in a shopping center off Wilcrest. I've been eating there for at least 15 years.

Paul Kiddy moved to Houston from Mississippi in the early 1950s and opened his first place, Paul's Kitchen, shortly after moving to town. He later added locations and brought each of his five brothers to manage the kitchens. Bobby Kiddy may be the last remaining brother from the original Kiddy clan, but together with his niece, Shiree Nichols, his wife Vicky and daughter Debra, they are keeping Paul's traditions alive and well at the Hickory Barn.

There's just something about Hickory Barn's food that makes me plan my next visit before leaving the restaurant. It may be the secret rub that has not changed in 60 years, the sweet and tangy barbecue sauce, the incredibly moist brisket, or the ribs that literally fall off the bone. And don't get me started on the pork.

Kiddy's serves the Cadillac of baked potatoes, piled high with the usual trimmings and your choice of meat: Chappel Hill sausage, brisket, pork, chicken or turkey. By the time they're done with it, you have a two-and-a-half-pound potato in front of you.

The fried catfish is also excellent -- piping hot, flaky and moist. The catfish comes along with perfect hand-cut fries that are crisp on the outside and crazy-creamy on the inside.

I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Houston and help keep the future of Houston Press free.

Hickory Barn is a must if you like good food in an unpretentious environment. Go for the barbecue, catfish or salad, and top it off with MawMaw's peach cobbler, and you will not be disappointed.


Follow Eating Our Words on Facebook and on Twitter @EatingOurWords

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.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the Press community and help support independent local journalism in Houston.

 

Join the Press community and help support independent local journalism in Houston.