I'm not saying that I haven't found spectacular plates of barbecue during my travels. I have. But the standouts were few and far between, and all of 'em at places that still cook exclusively with wood.

— Jim Shahin

Austin Chronicle

crosen's Review of Leons BarBQ

  • Sauce: home-made vinegary, bourbon, spicy
  • Pork Loin: too dry to taste, choked it down
  • Overall: Very happy with the ribs, the rest of the food was average. The joint was a perfect example of a small town lunch stop. Excellent Sides. Led to the free donuts!!!
  • Sausage: spicy and good consistency
  • Spare Rib: hot, spicy, and tasty. Could be more tender
  • Sirloin: A little dry, better if sliced thick
  • Atmosphere: Small joint, not much to look at. Pits made of old brick on side – good smoke cookin’. Indirect heat w/ hickory wood. Use inside sirloin vs brisket. Small dining area. Good write-ups and awards.
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