Barbecue and Bourbon: A Match Made in Meat-Lover's Heaven at Killen's Barbecue
And I thought Killen's Barbecue couldn't get any better.
Photos by Kaitlin Steinberg If you drink one thing with barbecue, let it be bourbon.
Last night, Ronnie Killen invited the community to come out for a special dinner service (remember, Killen's closes when they run out of barbecue, always before dinner time) that paired the now-famous meat with Jim Beam bourbon. But saying simply "meat and bourbon" doesn't really do the meal justice.
There was a lot of meat--trays piled high with pork ribs, beef ribs, pork belly and brisket. And there was a lot of bourbon--six different varieties to taste along with five cocktails, each made with one of the unique Jim Beam bourbons. I wish I could tell you I was a trooper and I ate all the meat and drank all the bourbon, but I fear I would have been on the floor with the room spinning around me if I'd finished every last sample. There was no skimping on servings at this dinner.
Because I think the story of the smoky, succulent meat and six varieties of bourbon is better told through photos, do yourself a favor and click on over to the next page. And grab a napkin, because you're about to start drooling.
A display of the different bourbon varieties we'd be tasting throughout the evening. A "Black Sour" made with Jim Beam Black Bourbon, lemon juice and demarara simple syrup. Ronnie Killen puts the finishing touches on dessert with a blowtorch. Sausages fresh out of the smoker. Pork ribs almost ready to be devoured. Fred Noe, the great grandson of Jim Beam, discusses each of the special bourbons he produces. A bourbon for every taste (and then some).
More food porn on the next page...