Houstonia's Robb Walsh visits Killen's Barbecue and notes why lines aren't always a bad thing: "Having customers lined up and ready to eat allows a barbecue joint to slice up the smoked meats at their peak." [Gastronaut]
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Houstonia's Robb Walsh visits Killen's Barbecue and notes why lines aren't always a bad thing: "Having customers lined up and ready to eat allows a barbecue joint to slice up the smoked meats at their peak." [Gastronaut]
