Grass-fed lamb ribs on Thursday evenings is just one sign that Podnah’s is not your ordinary BBQ joint. Owner (and Texas native) Rodney Muirhead lights the oak and mesquite fire at 5 a.m. daily. Texas transplants swear it’s all the real deal, right down to the white bread and sliced onions. You gotta try the brisket plate with a couple of ribs, pinto beans, potato salad, Mexican Coke, and pecan pie “with cold whoop.”
1625 N.E. Killingsworth St.