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ssweeney's Review of Lyndons Pit BBQ | "Show us your pits"

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

ssweeney's Review of Lyndons Pit BBQ

Joint: 
  • Spare Rib: Falling off the bone. First rib was too fatty; Second one was jerky.
  • Pulled Pork: Cooked to a mush. I like it. Fatty & good... but where's the flavor?
  • Brisket: Got to the plate a little late... still OK. Lean, but tender. Pulls apart with a gentle tug.
  • Atmosphere: Strip center BBQ -- I'm skeptical. Manager is nice... former Sonny Bryan's manager. Where's the wood pile? Country Pride gas ovens in use.
  • Sides: PS uses new/red potatoes. It's good. CS is OK. Corn is creamy with a bit of crunch left in the kernel.
  • Sausage: Salty, but good. Different/Non-conventional. Maybe a blend of meats used? Very full of complex spices. SAGE!!
Main Fare: 
5.2
Other Fare: 
6.1
Atmosphere: 
5.5