Introduction to Eastbound Barbecue
A new barbecue joint is ready to introduce itself to Houstonians. The four men behind this venture are Ryan Penn, Ryan Powell, Luis Lopez, and Jake Granville, all of whom have previously worked in senior roles for Ronnie Killen at his various restaurants across Houston.
The Founders’ Background
Luis Lopez was the executive chef of Killen’s Steakhouse in The Woodlands, while Jake Granville rose through the ranks from pitmaster of Killen’s Barbecue in Cypress to overseeing operations for the other two locations. Ryan Powell is a front of house specialist, and Ryan Penn was Killen’s most trusted lieutenant, overseeing operations and maintaining standards company-wide. Together, they’ve leased the former East End Backyard space for Eastbound’s brick-and-mortar outpost.
The Decision to Leave Killen’s
For Ryan Penn, leaving the Killen’s organization after almost 20 years was a difficult decision, but one he felt he had to make. He asked Ryan Powell, the best man at his wedding, to join the project. Together, they recruited Luis Lopez and Jake Granville for their culinary skills. Lopez said, “It was a no-brainer for me. Barbecue is something I’ve had my hands in for a bit. It’s the four of us cooking what we want. Working with these guys has been a fun challenge.”
The Restaurant’s Concept
While they contemplated finding a beginning with a fine dining restaurant, the East End Backyard space lent itself to showcasing their skills with Texas barbecue. Once the group receives all the necessary permits, they’ll close in the bar’s covered patio to have climate-controlled seating. Rather than build a kitchen from the ground up, they’re installing converted shipping containers to give Eastbound a place to serve people. A separate enclosure will be built to house two, 1,000-gallon offset smokers and two rotisserie smokers.
Unique Barbecue Offerings
The obvious question for this quartet is — how do they create barbecue that tastes different from what they served while working for chef Killen? The answer is different seasonings that bring a fresh perspective to the Texas trinity of beef brisket, sausage, and pork ribs. Eastbound’s brisket uses rosemary salt in its rub for a herbal flavor that’s distinct from traditional Texas ‘cue. Similarly, the chefs decided to smoke baby back ribs rather than pork spare ribs and glaze them with a miso-caramel sauce for a sweet and savory bite.
Menu Items
Instead of a traditional Carolina-style vinegar sauce, Eastbound’s pulled pork takes inspiration from Cuban-style mojo pork with a citrus component that’s bright and fresh. Instead of jalapeno-cheddar sauce, the team looks to Italy for mozzarella and Calabrian chiles. The sides are similarly distinct — herbed potato salad, stewed beans with Spanish chorizo, and a hatch chile lasagna that seems poised to become as essential to Eastbound’s identity as creamed corn is to Killen’s.
Upcoming Events
For their first pop-up, they’re adding a beef cheek cheesesteak that occupies a space between the classic Philly favorite and a Mexican torta. After a successful trial run at Winnie’s, word about Eastbound is already spreading. They’ve picked up some catering jobs and are expecting a good crowd for their upcoming pop-up. Since the restaurant is still in development, the quartet has had an opportunity to learn more about some of the bars and restaurants that have helped make EaDo and the East End a rising culinary destination.
Conclusion
Eastbound Barbecue is set to bring a fresh perspective to the Texas barbecue scene. With their unique seasonings and menu items, they are sure to attract a loyal following. The four founders are excited to be a part of the East Downtown community and are looking forward to introducing their brand of barbecue to Houstonians. With their pop-ups and upcoming brick-and-mortar outpost, Eastbound Barbecue is definitely a restaurant to watch in the coming months.
