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

dbarrow2's Review of Lyndons Pit BBQ

Joint: 
  • Brisket: The brisket does not have any flavor at all. If I had to rate it which I am, I would have to say ass double ass.
  • Overall: Go down the street if you are really hungry. This is ass!
  • Spare Rib: Ribs are a bit dry with the skin adhering to the bone which is not acceptable.
  • Pulled Pork: Pulled pork needs to be put on a sandwich not on a plate. It was way to mushy and melted before it got into your mouth.
  • Atmosphere: Located in a strip center this place is already starting out in the hole. The old trinkets on the wall look way to manufactured for me. They have found some nice stuff at the local antique shop but you can tell they just threw it up in one day. Under the circumstances they did an okay job with that décor. I do like the red and white plaid tablecloths.
  • Sauce: Sauce looked good when it poured with chunks of onion but the taste left something to the imagination.
  • Sausage: Sausage is different then what we have had so far. I am not exactly sure what is in the sausage maybe sage, but the taste is good.
Main Fare: 
2.7
Other Fare: 
3
Atmosphere: 
3