For Rodney and the rest of the pit crew at Podnah's this means:

Getting up at 5:00 every morning to fire up the pit.
Using honest oak hardwood in the firebox.
Using high quality, natural meats.
Preparing the food fresh daily.
Never precooking the meat. It's all slow smoked right there in the pit.
When the meat's gone, it's gone. Until tomorrow at lunch time that is.
They love making honest, slow-smoked, Texas style barbecue for their patrons.
And they love their patrons too. So much so that they even make Carolina style pulled-pork for them.
Podnah would be proud, stuffed and happy--and so will you, at least the stuffed and happy part.