The Powdrell family migrated from Louisiana via Texas in 1958. The barbecue recipe came from great-grandpa Isaac and was passed on to the late Mr. Pete Powdrell, who opened his restaurant in the North Valley in 1962. He arrived in town with his wife and 11 children, and not much else more than the clothes on his back. Through perseverance, Pete Powdrell rose to become the king of barbecue in Albuquerque, and one of the city's most respected restaurateurs. In his trademark overalls, Pete Powdrell welcomed powerbrokers and thousands of everyday folks, and his family continues the warm hospitality today. The 4th Street location is in a historic brick home. At either of the two locations today, expect hickory-smoked barbecued pork, beef, and chicken, and if you can't decide among them opt for a combination plate. Save room for made-from-scratch sides and desserts such as sweet potato pie and peach cobbler. Mentioned by Jane and Michael Stern's roadfood.com. Lunch and dinner.