Podnah's BBQ
Barbecue restaurant · Vernon ·
Texas- & Carolina-style BBQ, cornbread, Southern breakfast & tacos
Texas- & Carolina-style BBQ, cornbread, Southern breakfast & tacos
"Rodney Muirhead, the man behind Podnah’s, expanded the awareness of Portland’s barbecue scene when he opened his shop in 2006. Since then, Podnah’s has appeared on Diners, Drive-ins, and Dives, and was named the best barbecue in the state by the Food Network. The Pitboss is still the crown jewel here, a monster plate of Texas-style brisket, Carolina-style pulled pork, ribs, a sausage link, a pair of sides, and cornbread. Weekend brunches of brisket hash and migas tacos are another draw." - Ron Scott
"On Sundays, longstanding barbecue spot Podnah’s offers a Southern breakfast from 9 a.m. until noon. Breakfast tacos like potato, egg, and cheese, and migas featured heavily on the menu, plus biscuits, and chips and salsa. For something heartier, go for a breakfast plate like the smoked brisket hash with potatoes and poblano peppers, or the Podnah’s breakfast with eggs, potatoes, grits, and biscuits." - Zoe Baillargeon
"Podnah’s is known for its Texas- and Carolina-style barbecue, which is why the prominent ingredient in Podnah’s Texas red chili, available on Wednesdays, is its 10-hour smoked brisket. The chunks of tender, smoky beef and hearty base are well complemented by a slice of the restaurant’s stellar skillet-cooked cornbread. Podnah offers outdoor, takeout, and delivery."
"I mention that this Northeast Portland mainstay since 2006 is operating with a somewhat slimmed-down menu that still includes the Pitboss platter (brisket, pulled pork, ribs, and hot links); it’s open Wednesday through Sunday 4–9 p.m. or until sold out, with pickup by phone or delivery on Caviar." - Brooke Jackson-Glidden
"I saw that Podnah’s Pit had to do away with lunch service because of meat shortages and surging prices; the price of brisket has doubled and the restaurant could only source about half the amount it normally uses." - Rachel Pinsky