The more I think about barbecue, the more I start thinking that it’s one of our most important road food traditions.  The reason that it remains vital, besides the fact it’s good, is that it cannot be tamed.  It can’t be gotten out of a can; it can’t be frozen ahead.  BBQ doesn’t negotiate, and it suffers fools badly.  Barbecue requires time, smoke, and above all, skill.  Which is why attempts to corporatize it ultimately fail.

— Alton Brown

Feasting on Asphalt, Episode 2 - I Smell Pork

crosen's Review of Leons BarBQ

Joint: 
  • 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.
Main Fare: 
5
Other Fare: 
6
Atmosphere: 
7