This was a daring adventure seeking out Texas bbq. Once we finally found it, the bbq experience began. Named after the owner Rodney's grandpa "podnah" (being Texan for partner), this place is very rustic and real. Rodney and the pit crew swear by these following rules: Getting up at 5am every morning to fire up the pit, Using honest oak hardwood in the firebox. His pit has never seen gas or electric heat. He uses high quality, natural meats. Prepares food fresh daily, never precooking, all slow smoked. Only cooks as much meat as the smoker will hold, which is about 200lbs a day. When the meat is gone, its gone until tomorrow at lunch. They love honest, slow-smoked, Texas style bbq for their patrons.
So there is obviously love involved in all the aspects of Podnah's. I had 1/4 chicken, 1/4lb Brisket which is smoked for 10 hours and coleslaw. None of the meat is cooked with sauce, you add your own from there house made choices. Joe had the 1/4 rack of ribs smoked 4hrs, 1/4lb Pulled Pork, smoked 12hrs and tossed in a spicy vinegar sauce, coleslaw and Black-eyed pea salad (Texas caviar)
Everything was good and tasty, slightly over salty, but its Texan style so......
We did enjoy the experience, however the smokey burps for the next 24hrs was no fun..at all.....especially on a car road trip back to Seattle......hahaha.....
Recommended by Guy Fieri
Natasha:)
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