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POWDRELL'S HISTORY
The lineage of Mr. Powdrell's Barbeque dates back to the 19th century near Baton Rouge, Louisiana. The turn of this century and the Louisiana climate provided Isaac Britt (Mr. Powdrell's grandfather) with an all-natural environment for perfecting his food processing technique. Over time and through experience, Isaac Britt would develop this process and a sauce referred to as his "concoction." This processing technique of fusing the natural juices of meats and vegetables over hot coals from pure-hickory wood forged a uniquely flavored product today known as Mr. Powdrell's Original Barbeque. The "concoction" would evolve to become Mr. Powdrell's Original Barbeque Sauce. Some one hundred years later, this processing technique and original sauce can still be found in Mr. Powdrell's Barbeque Houses.
Mr. Pete Powdrell's journey westward begin in the 1930s. The family
left Louisiana in pursuit of a better life and work opportunity. The farming and agriculture industry sustained the Powdrell's
as they migrated to west Texas. Farm work and interludes with Barbeque Cafes lasted over 20 years. By the 1950s, the perils
of social and civil segregation and a quest for opportunity sent the Powdrell's farther west into New Mexico. With limited
job skills, Mr. Powdrell continued to work in agricultural venues mixed with construction labor. In the early 1960s, having
found some comfort in an integrated environment, Mr. Powdrell again opted to enter the food service industry. This business
venture would last only several months. Strong-headed like his grandfather Isaac, Mr. Powdrell continued to use this food
processing technique, providing foods for a variety of caterings for hundreds of avid lovers of god Barbeque. He continued
to carefully employ and perfect the principle of "slow and deliberate cooking."
The post-1960s social movement created a more diverse consumer base
and a business climate conducive to another business start-up. In 1969, Mr. Powdrell again went commercial with his "original
product." This time, skills, business, and reputation would grow tremendously. Since 1969, the business has grown to
over five locations and is a catering business that services thousands throughout New Mexico, parts of Texas, Arizona,
Colorado and Mexico.
Today, over 100 years from the southern comfort of Louisiana to
the Desert Mountains of New Mexico, Mr. Powdrell still employs his Grandpa Isaac's recipes and technique. Using brick BBQ
pits fueled by hickory wood, weekly the finest of ingredients and choice seasonings are used to manufacture over 5,000 pounds
of meats and over 500 gallons of BBQ sauce to supply several restaurants, catering units and wholesale distribution of Mr.
Powdrell's Original foods.
The "Key" to our continued success is to "not fix that which ain't
broke."
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