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

Smoke Daddy's Review of Lemons Bar-B-Q


Lemons SpreadThis place had promise from outside appearances, but fell flat once inside.  If I were to visit again, I'd choose something other than bbq (maybe the fried fish).


  • Brisket - They don't separate the point from the flat, so you get both fatty and lean in most slices.  Meat is ok, but there is noticable bitterness from the smoke.
  • Rib - Trimmed back, not too much meat on these.  Somewhat overcooked.
  • Sausage - Commercial; I'm guessing Eckrich.


  • Beans - Green peppers & onion, with black pepper on the finish.  Good.Lemons Counter
  • Potato Salad - "Skin-on" mustard-based style.  Good.
  • Slaw - Some of the crunch has left the leaf.
  • Sauce - Bold flavors, with a bunch of individual spice profiles: Garlic salt; Onion powder; Celery salt are noticeable above others. 
  • Cornbread - Dense & dry.


  • Very good joint drive-up appeal... it had promise from the outsideT-Bones Bar-B-Q Pit Sign at Lemons
  • The place was absolutely empty when we arrive, just a couple of kids minding the store
  • You can feel the grease from the deep fryer in the air of the joint
  • All the meat was panned together and waiting... never a good indication.
  • The crew wants to abort this stop as soon as we step inside


Lemons Bar-B-Q on Urbanspoon

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