|Posse members Jim Rossman & Gary Jacobson head up the line at Killen’s BBQ. (Photo ©Daniel Goncalves/fotobia.com)|
In our recent travels to Houston, part of the scheduling involved knowing that two joints – Killen’s and CorkScrew – were places that would require a wait in a pretty lengthy line.
We hit CorkScrew BBQ in Friday for lunch and did the same Saturday at Killen’s. Each place opens at 11am. I volunteered to be the line sitter each morning, arriving at 8:30 a.m. each day to secure the first spot in line.
Note to our fellow line-waiters – I was alone in line each day until at least 9:30am if you’d like to gauge when to arrive. I don’t mind the line if the food at the end of the wait is as good as we knew it would be, but frankly standing in one place for two hours or more is nobody’s idea of a good time.
|Customers stand in line as CorkScrew BBQ in Spring opens on a Friday. (Photo ©Chris Wilkins/Texas BBQ Posse)|
When 11 a.m. comes, holders of numbers 1 through 20 line up at the window and the rest of the line falls in behind them. It could not have been a smoother process. A word of warning for CorkScrew customers – at 11:45 a.m. when we were leaving, they were only serving number 15. But don’t worry, the food is worth the wait.
The number dispenser is put out around 9:45 a.m. when there were about 6 groups of people lined up. We each took a number (mine was 21, which was the first number available) and again once you pulled a number you were free to go find a shady spot under one of the dozen picnic tables and wait. Myself and the others who showed up early found adjacent tables and continued our conversation about where we’d eaten good BBQ lately and other important topics.
Killen’s has recently started offering free beer to people waiting in line. The keg of Lone Star was wheeled out about 10 a.m. and it was tended by employees who dispensed the beer and even carried some full cups around on a tray to offer up to the guests. There were also large decanters of ice water available.
|Pitmaster/owner Ronnie Killen mans the keg on a Saturday morning at Killen’s BBQ. (Photo ©Daniel Goncalves/fotobia.com)|
There was no limit on the numbers at Killen’s, but once everyone lined up at 11am, I have to figure people stopped coming up to the front to take a number and just joined the end of the line. As a point of reference, when we were leaving shortly after noon, the number coming through the front door was 75, so they’d run through 54 numbers in just over an hour.
CorkScrew BBQ, 24930 Budde Rd., Spring, 832-592-1184. Open Tues-Sat 11am-til the meat runs out. Website: http://www.corkscrewbbq.com (Texas Monthly Top 50)
Killen’s BBQ, 3613 E. Broadway, Pearland, 281-485-2272. Open Tues-Sun 11am-until they run out of meat. Website: http://www.killensbarbecue.com
|Posse member Jim Rossman was first in line at CorkScrew BBQ on Friday and first at Killen’s BBQ on Saturday.|
(Photo ©Chris Wilkins/Texas BBQ Posse)