Okay, so the article is about several food changes at Hobby but I couldn’t find a thread –
There was a stir (from Pappas anyway) when they were told to exit Hobby. I understood that just to be because the city’s contract with the airport food supplier/management company expired and a new one was signed.
I haven’t been to Killen’s since he settled into a permanent location in Pearland (or any other of his formats). That was the first place I encountered the use of prime brisket and it was (and still is, probably) too-too-too fatty for me.
First learned of Leon’s from Robb Walsh’s Legends bbq book, had never noticed it before cruising down Broadway. His ‘Yard Bird’ was his best meat, I think. Interesting sides including turnip greens and ‘Stepped up Rice.’ I just understood it to be East Texas rural Black barbeque. Don’t know if I ever had the sausage but didn’t realize it was Beaumont style sausage, but that’s before I knew there was such a style.
Booting Pappa’s in favor of nondescript fast eateries like Subway (as I understood it) was a big mistake imo. PR wise of course. No one uses an airport based on food options anyway so…
Killen’s is a good add. I’ve had the brisket at the Washington street Killen’s, which isn’t strictly a bbq restaurant, but ordered an item on the menu. Not great though I assume it was smoked off site and brought in. Which is what will happen here too. Still some PR for H-town.
