Mr. Powdrell’s Barbeque

One of the best

Cooked at low heat for eighteen hours, Powdrell’s beef is the kitchen’s masterpiece. When it is done it is refrigerated then heated again – a process the menu says helps it become even more tender. But it isn’t extraordinary tenderness that will make you happy; it is this meat’s flavor. Each handsome strip is saturated with smoke and oozes natural beef juice; and the pile of them is spread with an explosive cinnabar-red sauce. Served on a platter with Texas toast, green beans and maybe some fried mac ‘n’ cheese and with maybe a dab of hot green roasted chilies on the side to spice it up, this is one of the significant Route 66 eating experiences.

There are plenty of other good meals to eat at Powdrell’s, all of them (except catfish and trout) from the smoker: pork ribs, hot sausage links, chicken, and pulled pork. Desserts are smokehouse classics: peach or cherry cobbler (super sweet) and sweet potato pie (super mellow).

What to Eat
barbecued brisket
Directions and Hours
closed now
Sunday11am - 8pm
Tuesday11am - 8pm
Wednesday11am - 8pm
Thursday11am - 8pm
Friday11am - 9pm
Saturday11am - 9pm
This restaurant is featured in the following eating tours.
11 stops | 306 MILES | 5 hr

A visit to New Mexico during the height of chile season takes us from Albuquerque, where the State Fair is underway, north to magical city of Santa Fe, then finally south to the chile-growing country of the Mesilla Valley, where we will be hosted by Dr. Paul Bosland, the world's foremost chile expert.

Open Year Round
Meals Served
Lunch, Dinner
Credit Cards Accepted
Alcohol Served
Outdoor Seating

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