Podnah’s Pit Barbecue has moved it’s operation to a larger location on NE Killingsworth. That’s great news for owner and pitmaster Rodney Muirhead’s huge legion of fans. Here’s the note I got from them:
Dear Fellow BBQ Lovers,
We’re opening the doors while we put the finishing touches on the new place. Tuesday all-day rib and draft happy hour returns on Tuesday 2/22.
Our menu will be expanding over the next month and breakfast will be back in less than a month. In the meantime our hours are:
Tues – Thurs 11am -10pm
Fri – Sat 11am – 12am
Sun 11am – 10am
Photo courtesy of Portland Food Group
I’ve always loved their credo on their site.
While many things have changed since Rodney started barbecuing back in 2003, there’s one thing that will always stay the same–relying on the barbecue methods of the Lone Star state. For Rodney and the rest of the pit crew at Podnah’s this means:
-Getting up at 5:00 every morning to fire up the pit.
-Using honest oak hardwood in the firebox. His pit has never seen the likes of gas or electric heat of any kind.
-Using high quality, natural meats.
-Preparing the food fresh daily.
-Never precooking the meat. It’s all slow smoked right there in the pit.
-Only cooking as much meat as the smoker will comfortably hold, and that’s about 200 pounds a day.
-When the meat’s gone, it’s gone. Until tomorrow at lunch time that is.
-They love making honest, slow-smoked, Texas style barbecue for their patrons.
-And they love their patrons too. So much so that they even make Carolina style pulled-pork for them.
Please let me know if you get a chance to check out the new location and if you have any pics, please send them along.
Here’s the new location:
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