* Click here for rating key
Podnah's Pit Restaurant Review: Podnah's Pit offers Texas-style barbecue, and every morning at 5 a.m. dedicated chefs load 100 percent oak hardwood into the cooker. By lunchtime, the meat is ready, from brisket to barbecued beef, ribs, chicken and trout, and in a nod to the Carolinas, pulled pork. The meat is cooked until falling-apart tender with sauces added only at the table. Beef brisket is a standout, tender and lean with a crispy edge. Sides are far from an afterthought, ranging from the usual potato salad or coleslaw to a batch of Southern-inspired favorites including collard greens and vinegary coleslaw. True to Texas tradition, free white bread, onions and jalapeños come with every order. If you're still hungry, there's banana pudding and pecan pie for dessert. For drinks, consider traditional iced tea, a frosty beer, or a selection from the surprisingly large wine list. Weekly specials include fried chicken on Wednesdays, smoked lamb ribs on Thursdays, and fried catfish on Fridays. Stop by on a weekend for a brunch of smoked trout hash with flaky biscuits and gravy, breakfast tacos, or home-smoked ham, bacon and sausage. Remember that patience is a virtue when the lines are long.