Welcome To Case's Column
Let me say a big welcome to all of you for joining me here. I'm going to call these blog meetings Case's Column. I wanted to use "Corner", but that was already taken.
Since 2008, it's been a real privilege to come on here and share some of my life with you, and it's a big world where we live.
In these blogs, I'll just speak whatever is on my mind, but we will be playing within the rules here. I may pick a particular topic, point out an event, or shoot the breeze. I'm a little bit of an essayist at times, so I'll just speak what's on my mind, and I might tell a story or two. Or, I might spew out an opinion or three. There will be some serious moments, some tender, some poignant, but there will also be those moments that you'll just bust out laughing. But, hopefully, everything will be in good fun here. And, of course, there's a place below for your comments and thoughts as we go along here. So feel free to join me for the ride -- I sure as heck hope I'm doing this right and not making any mistakes.
Thanks for taking your time in reading Case's Column. Hopefully, you'll enjoy being entertained by it as much as I've enjoyed putting these writings together. And thanks for the time you spend in City-Data.com, where it's great to be alive!
Regards,
case44
Let me say a big welcome to all of you for joining me here. I'm going to call these blog meetings Case's Column. I wanted to use "Corner", but that was already taken.
Since 2008, it's been a real privilege to come on here and share some of my life with you, and it's a big world where we live.In these blogs, I'll just speak whatever is on my mind, but we will be playing within the rules here. I may pick a particular topic, point out an event, or shoot the breeze. I'm a little bit of an essayist at times, so I'll just speak what's on my mind, and I might tell a story or two. Or, I might spew out an opinion or three. There will be some serious moments, some tender, some poignant, but there will also be those moments that you'll just bust out laughing. But, hopefully, everything will be in good fun here. And, of course, there's a place below for your comments and thoughts as we go along here. So feel free to join me for the ride -- I sure as heck hope I'm doing this right and not making any mistakes.
Thanks for taking your time in reading Case's Column. Hopefully, you'll enjoy being entertained by it as much as I've enjoyed putting these writings together. And thanks for the time you spend in City-Data.com, where it's great to be alive!
Regards,
case44
Case's Food Reviews: Installment Nine
My goodness, it's been too long.
In this installment, I'm only going to feature one restaurant this time around. It's one that I've been meaning to get to for some time, and this past weekend, I have finally given it a try. On Friday, after arriving in Houston to start a brief trip, I stopped in the suburb of Pearland, just to the south of there. Barbecue in Southeast Texas awaited your writer. As always in these visits, I rate with the star system (1-Very Bad, 2- Poor, 3-Average, 4-Good, 5-Great).
Killen's Barbecue, Pearland. The people who built this eatery did so in a former school administration building. Pretty clever, but they did a fine job with the conversion. They could use a larger front entrance, as the lunch lines always go out the door. My wait was about 20 minutes until I placed my order in the cafeteria-style line. What I got was a few generous slices of moist brisket (with an overly peppery bark), pork ribs, and rugged sausage with just the right amount of spice in it.
The sides were average, but traditional, but they tasted good. The potato salad had a majority mustard base to it and it was flavorful, and the baked beans were decent, with a hint of brown sugar. A Central Texas twist was found in the meat, as they use oak for it and was smoked nicely. As for the sauces, I spotted two. One was the dark red sauce, and the other was a Carolina mustard-based sauce. They were both okay on taste, but neither bowled me over. Since the meat was smoked well enough, it didn't really need sauce (unless I sneak something in from Goode Company or some such in that area). Didn't get to try the desserts. Next visit? Maybe a little less brisket and more ribs and sausage. I need to try that mac and cheese next chance I get. Oh, and I ended up sitting on a bench under a tent outside, as all the indoor seats were taken.
If you're ever in Pearland, then give this place a try. It's a heck of a long drive on FM 518 coming from Texas Highway 288. You'd be best off taking the Sam Houston Tollway to Texas Highway 35 and take that south to 518, and then go east about 1/2 mile. (Rating: 5 *****)
In this installment, I'm only going to feature one restaurant this time around. It's one that I've been meaning to get to for some time, and this past weekend, I have finally given it a try. On Friday, after arriving in Houston to start a brief trip, I stopped in the suburb of Pearland, just to the south of there. Barbecue in Southeast Texas awaited your writer. As always in these visits, I rate with the star system (1-Very Bad, 2- Poor, 3-Average, 4-Good, 5-Great).
Killen's Barbecue, Pearland. The people who built this eatery did so in a former school administration building. Pretty clever, but they did a fine job with the conversion. They could use a larger front entrance, as the lunch lines always go out the door. My wait was about 20 minutes until I placed my order in the cafeteria-style line. What I got was a few generous slices of moist brisket (with an overly peppery bark), pork ribs, and rugged sausage with just the right amount of spice in it.
The sides were average, but traditional, but they tasted good. The potato salad had a majority mustard base to it and it was flavorful, and the baked beans were decent, with a hint of brown sugar. A Central Texas twist was found in the meat, as they use oak for it and was smoked nicely. As for the sauces, I spotted two. One was the dark red sauce, and the other was a Carolina mustard-based sauce. They were both okay on taste, but neither bowled me over. Since the meat was smoked well enough, it didn't really need sauce (unless I sneak something in from Goode Company or some such in that area
). Didn't get to try the desserts. Next visit? Maybe a little less brisket and more ribs and sausage. I need to try that mac and cheese next chance I get. Oh, and I ended up sitting on a bench under a tent outside, as all the indoor seats were taken.If you're ever in Pearland, then give this place a try. It's a heck of a long drive on FM 518 coming from Texas Highway 288. You'd be best off taking the Sam Houston Tollway to Texas Highway 35 and take that south to 518, and then go east about 1/2 mile. (Rating: 5 *****)
Total Comments 1
Comments
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Killen's potato salad will never beat Goode Company's. While Killen's has the bigger-sliced brisket, Goode Company's jambalaya and jalapeno-cheese bread would go great with it.
Posted 08-08-2016 at 08:29 PM by case44
