Grid View

There will be cafeteria-style service here.

The pit room on the left has three windows, too.

Killen is excited about the pit that's going here. The walls will be covered in red brick.



All of the windows in the dining room can be opened from the top or bottom.

There will be plenty of natural light in the space.

Site of the upcoming Killen's Barbecue [Photos: Kimberly Park]

There's something about Killen's Barbecue that incites a feverish excitement in diners. Many tipsters have asked about the progress and when the upcoming Pearland barbecue restaurant would be opening, since some were hoping for a December debut. A representative for that upcoming establishment tells us that the new estimated date is sometime in mid-January. In October, we chatted with man behind this project, chef and restaurateur Ronnie Killen, who told us that he's most excited about his custom-made pit, the unique theme of the space—it will be housed in a former 1950s Pearland ISD cafeteria, and the décor will remain true to a '50s-era school dining room—plus, Killen says that he's sourcing meat from the best places around. His pop-ups in Pearland have seen hours-long waits, and his inside-the-Loop cookouts have drawn large meat-loving crowds to Paulie's and another time to Haven for a fundraiser.

Some might be impatient to visit the permanent spot in the coming months, since there have been a few unexpected delays, but Killen assures us that that he's all about the quality and that barbecue is infinitely more involved than cooking steaks, and he would know—he owns Killen's Steakhouse. Killen also told us that he has lofty goals at this carnivore's dream spot: "My benchmark is not Goode Co., and I don't mean to slam what they're doing because they sell a lot of food," Killen told Eater in October. "My goal is to overthrow Franklin from being the king of barbecue."

· Killen's BBQ [Facebook]

· All Other Killen's Posts [-EHOU-]

· Ronnie Killen Updates Us on His Permanent Barbecue Spot [-EHOU-]