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This could get weird

cazzy
cazzy Posts: 9,136
in EggHead Forum
Ronnie Killen is potentially making the switch to SRF Gold Label as his everyday brisket.  This was triggered by not making the Top 10 in Texas Monthly Top 50 BBQ Joints.  He gets butt hurt anytime he doesn't get a stellar review, so I'm not surprised by his reaction.  

Really cool though and I'll definitely make a visit there soon!  Curious about what the per/# will be.




Just a hack that makes some $hitty BBQ....
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  • Photo Egg
    Photo Egg Posts: 12,137
    Brother went to Killen's BBQ a few weeks ago.
    Said it was the best brisket he has ever had.
    They also dropped in a giant smoker at the stadium
    and sell brisket at the Texan's games. At least we have now have a reason to cheer at the games.lol
    Thank you,
    Darian

    Galveston Texas
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  • lousubcap
    lousubcap Posts: 36,714
    May not get weird but may get a bit pricy.  Do you know what he was using before??  I also wonder if SRF can maintain an adequate supply chain and take care of all their other customers that use Gold on the circuit.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • slovelad
    slovelad Posts: 1,742
    Wow, would love to try that
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  • cazzy
    cazzy Posts: 9,136
    Pretty sure he was using Creekstone Master Chef or Prime.
    Just a hack that makes some $hitty BBQ....
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  • Legume
    Legume Posts: 15,936
    That's funny, so the take home is it's the arrow, not so much the Indian?
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • cazzy
    cazzy Posts: 9,136
    I guess!  He regularly serves wagyu and akaushi as specialty items.  He's a classically trained chef, so he's very much a product guy.
    Just a hack that makes some $hitty BBQ....
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  • cazzy
    cazzy Posts: 9,136
    @20stone See this?
    Just a hack that makes some $hitty BBQ....
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  • TN_Sister_State
    TN_Sister_State Posts: 1,130
    Wow, that will be a pricey plate of que
    Franklin, Tn
    LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie

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  • cazzy
    cazzy Posts: 9,136
    TN_Sister_State said:
    Wow, that will be a pricey plate of que
    I told JIC via text that I wouldn't be shocked if Ronnie kept the price the same and ate the cost.  IMO, he's more concerned with being perceived as being the best than he is making money.

    I say this based on interviews, his reaction to the Top 50 and how he responds to any review on FB that's not positive.  He's hurting more for Likes than he is for change, so keeping the prices the same or close to it is the only way he doesn't price out his customers.

    Personally, I think Ronnie could be the best if he just focused on the basic meats.  He gets a little too chef at the BBQ spot and almost always has a daily specialty protein.  Those are usually on point, but the basic BBQ proteins suffer.  This makes his consistency hit or miss for me.  He prolly has the best sides in the business though....
    Just a hack that makes some $hitty BBQ....
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  • DMW
    DMW Posts: 13,836
    cazzy said:
    TN_Sister_State said:
    Wow, that will be a pricey plate of que
    I told JIC via text that I wouldn't be shocked if Ronnie kept the price the same and ate the cost.  IMO, he's more concerned with being perceived as being the best than he is making money.

    I say this based on interviews, his reaction to the Top 50 and how he responds to any review on FB that's not positive.  He's hurting more for Likes than he is for change, so keeping the prices the same or close to it is the only way he doesn't price out his customers.

    Personally, I think Ronnie could be the best if he just focused on the basic meats.  He gets a little too chef at the BBQ spot and almost always has a daily specialty protein.  Those are usually on point, but the basic BBQ proteins suffer.  This makes his consistency hit or miss for me.  He prolly has the best sides in the business though....
    His pecan pie is amazing.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • TN_Sister_State
    TN_Sister_State Posts: 1,130
    I actually asked them on Instagram just now. They said 2 dollars more per pound. Can't really complain about that. Next time I visit my uncle may have to stop by.
    Franklin, Tn
    LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie

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  • cazzy
    cazzy Posts: 9,136
    TN_Sister_State said:
    I actually asked them on Instagram just now. They said 2 dollars more per pound. Can't really complain about that. Next time I visit my uncle may have to stop by.

    Yeah, he's taking a loss for sure.  I'm sure he gets a huge discount compared to what we pay, but this is SRF Gold Label.  

    As a customer, I love it!!  Can't wait to go back!
    Just a hack that makes some $hitty BBQ....
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  • cazzy
    cazzy Posts: 9,136
    edited May 2017
    DMW said:
    cazzy said:
    TN_Sister_State said:
    Wow, that will be a pricey plate of que
    I told JIC via text that I wouldn't be shocked if Ronnie kept the price the same and ate the cost.  IMO, he's more concerned with being perceived as being the best than he is making money.

    I say this based on interviews, his reaction to the Top 50 and how he responds to any review on FB that's not positive.  He's hurting more for Likes than he is for change, so keeping the prices the same or close to it is the only way he doesn't price out his customers.

    Personally, I think Ronnie could be the best if he just focused on the basic meats.  He gets a little too chef at the BBQ spot and almost always has a daily specialty protein.  Those are usually on point, but the basic BBQ proteins suffer.  This makes his consistency hit or miss for me.  He prolly has the best sides in the business though....
    His pecan pie is amazing.
    It sure is!  Funny though...you went to a BBQ spot and only raved about their pecan pie.
    Just a hack that makes some $hitty BBQ....
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  • cazzy
    cazzy Posts: 9,136
    @TN_Sister_State I like how he brought up his brisket will be cheaper than Franklin's "regular" brisket.  He's still chasing the ghost!  Told Aaron when he first met him "You don't know me now, but in a year you will".  
    Just a hack that makes some $hitty BBQ....
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  • Space_City_Egger
    Space_City_Egger Posts: 61
    He is a restaurant king in Houston for sure. I've been to every one of his places. All are great. None are the best in it's class other than STQ,  which is its own class altogether. He also is buds with JJ watt. Hello free advertising. Everything about his BBQ place that @cazzy said is true...Plus free lone star on Friday. 
    Large

    Houston,TX
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  • cazzy
    cazzy Posts: 9,136
    This is the comment that set Ronnie off:

    But even when he’s using normal wet-aged brisket (which is USDA Prime, by the way), the meat is supremely tender under a nice, crunchy bark (although it can be dry). 

    Daniel poked the bear and this was his response:


    Got to love his passion!   =)
    Just a hack that makes some $hitty BBQ....
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  • 20stone
    20stone Posts: 1,961
    cazzy said:
    @20stone See this?
    I am NOT going to raise cattle (yet)
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • lousubcap
    lousubcap Posts: 36,714
    I guess if you don't have a whole lot of self-confidence you have to react.  I doubt he will really jump to SRF Gold as 99% of customers have no clue about sourcing brisket or any cut of beef for that matter.
    There is a local restaurant a group of us ( no vote here) decided to check out.  Imagine my entertainment value when their meat case showcased SRF beef.  Playing my naturally dumb role I started a conversation.  Within a matter of minutes the chef and then owner became involved.  Too much fun.  Food was good but no return visit.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    cazzy said:
    TN_Sister_State said:
    Wow, that will be a pricey plate of que
    I told JIC via text that I wouldn't be shocked if Ronnie kept the price the same and ate the cost.  IMO, he's more concerned with being perceived as being the best than he is making money.

    I say this based on interviews, his reaction to the Top 50 and how he responds to any review on FB that's not positive.  He's hurting more for Likes than he is for change, so keeping the prices the same or close to it is the only way he doesn't price out his customers.

    Personally, I think Ronnie could be the best if he just focused on the basic meats.  He gets a little too chef at the BBQ spot and almost always has a daily specialty protein.  Those are usually on point, but the basic BBQ proteins suffer.  This makes his consistency hit or miss for me.  He prolly has the best sides in the business though....

    Cazzy- as you and I were joking around about this via text today I (literally at that moment) was listening to the socialist NPR and their interview with  Daniel Vaughn. He said Killen was still one of his favorite spots but he runs many restaurants in Houston and it seemed he had lost focus on the bbq restaurant.
    Keepin' It Weird in The ATX FBTX
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  • cazzy
    cazzy Posts: 9,136
    The Cen-Tex Smoker said:
    cazzy said:
    TN_Sister_State said:
    Wow, that will be a pricey plate of que
    I told JIC via text that I wouldn't be shocked if Ronnie kept the price the same and ate the cost.  IMO, he's more concerned with being perceived as being the best than he is making money.

    I say this based on interviews, his reaction to the Top 50 and how he responds to any review on FB that's not positive.  He's hurting more for Likes than he is for change, so keeping the prices the same or close to it is the only way he doesn't price out his customers.

    Personally, I think Ronnie could be the best if he just focused on the basic meats.  He gets a little too chef at the BBQ spot and almost always has a daily specialty protein.  Those are usually on point, but the basic BBQ proteins suffer.  This makes his consistency hit or miss for me.  He prolly has the best sides in the business though....

    Cazzy- as you and I were joking around about this via text today I (literally at that moment) was listening to the socialist NPR and their interview with  Daniel Vaughn. He said Killen was still one of his favorite spots but he runs many restaurants in Houston and it seemed he had lost focus on the bbq restaurant.

    That makes sense and is definitely true.  I really wish the guy would just focus on BBQ at his BBQ restaurant.  If you want to get weird, just find ways to repurpose or present your traditional BBQ proteins. The potential is there...I just think he tries too hard. 
    Just a hack that makes some $hitty BBQ....
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    cazzy said:
    The Cen-Tex Smoker said:
    cazzy said:
    TN_Sister_State said:
    Wow, that will be a pricey plate of que
    I told JIC via text that I wouldn't be shocked if Ronnie kept the price the same and ate the cost.  IMO, he's more concerned with being perceived as being the best than he is making money.

    I say this based on interviews, his reaction to the Top 50 and how he responds to any review on FB that's not positive.  He's hurting more for Likes than he is for change, so keeping the prices the same or close to it is the only way he doesn't price out his customers.

    Personally, I think Ronnie could be the best if he just focused on the basic meats.  He gets a little too chef at the BBQ spot and almost always has a daily specialty protein.  Those are usually on point, but the basic BBQ proteins suffer.  This makes his consistency hit or miss for me.  He prolly has the best sides in the business though....

    Cazzy- as you and I were joking around about this via text today I (literally at that moment) was listening to the socialist NPR and their interview with  Daniel Vaughn. He said Killen was still one of his favorite spots but he runs many restaurants in Houston and it seemed he had lost focus on the bbq restaurant.

    That makes sense and is definitely true.  I really wish the guy would just focus on BBQ at his BBQ restaurant.  If you want to get weird, just find ways to repurpose or present your traditional BBQ proteins. The potential is there...I just think he tries too hard. 

    so DV also said once you get to the top, there is almost no way to make brisket or ribs significantly different from the other guys at the top. He said sausage was the great divide. You can change ingredients, grinds, casings etc so more people are getting creative with sausage. Makes sense.
    Keepin' It Weird in The ATX FBTX
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  • cazzy
    cazzy Posts: 9,136
    edited May 2017
    This isn't Top 50, but it is one of the best deals in BBQ.  3 meaty beef ribs with beans and potato salad for $6.95.   My favorite reason to come to Beeville!   =)


    The pic of the untouched plate didn't save, but here is the plate from last time.  The ribs were smaller, but heartier this visit.


    Just a hack that makes some $hitty BBQ....
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    So it's the steer's fault not the chef. Got it. :weary: 
    http://lmgtfy.com/?q=Excuse
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Carl. Be honest you've done Choice better than some can do a Prime. So....

    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • cazzy
    cazzy Posts: 9,136
    NPHuskerFL said:
    Carl. Be honest you've done Choice better than some can do a Prime. So....


    Smoking 1-6 briskets is much easier than doing 50, but it can be done.  At the end of the day, it's his wallet and the customers win big on this one.  It would be cheaper and quicker to go eat SRF Gold at Killen's than it would for me to do it myself.  

    I'm pretty excited about this even if he's doing it for all the wrong reasons.
    Just a hack that makes some $hitty BBQ....
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Perhaps SRF isn't the answer so much as Play-Doh, coloring books and a safe space. Clearly he has big feelings :smirk: 
    Tweets from critics hurt too. :cry:
    https://youtu.be/NHfX4ckJB14
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • cazzy
    cazzy Posts: 9,136
    The butt hurt is strong with this one! :o

    Just a hack that makes some $hitty BBQ....
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    ^^^That's funny!
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    hilarious
    Keepin' It Weird in The ATX FBTX
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