Ronnie Killen launched his barbecue pop-up last Saturday at 11:00 a.m. By 9:00 a.m., the crowd started to line up and reached its peak of about 100 people shortly before Killen opened the doors. Sporting a Franklin Barbecue tshirt, Killen sliced every order himself, which meant some diners waited for as long as two hours to place their orders. By 1:00 p.m., all that was left of the 25 briskets, 300lb of short ribs, 130lbs of pork ribs and 100lbs of homemade sausage was brisket.
At 1:30, with even brisket running low, Killen served the trimmings as chopped beef and gave it away to his remaining patrons. Those who missed the experience will get another chance next Saturday and Sunday starting at 11:00 a.m.
· All Killen's BBQ Coverage on Eater Houston [-EHOU-]