ssweeney’s Review of Leons BarBQ
- Sides: Beans – smoked overnight on the pit; sweet & soft… almost a mush, but a GOOD mush! Slaw – very good; vinegar and a little spice; creamy.
- Atmosphere: History of around 30 years. They make everthing from scratch in this
- Sides: Beans – smoked overnight on the pit; sweet & soft… almost a mush, but a GOOD mush! Slaw – very good; vinegar and a little spice; creamy.
- Atmosphere: History of around 30 years. They make everthing from scratch in this place; use inside round instead of brisket; and pork tenderloin rather than boston butt. They ‘don’t compete on cost’.
- Spare Rib: Finally some spice in the rub! Nice. Good hickory smoke mingled with spice. Pulls off the bone with a tug… not quite melting in my mouth, but a darn good rib!
- Pork Loin: Sliced very thin… dries out quickly, so it was a little dry. Good, but hard to judge on this samle. Got a thicker slice and it was mo’ better.
- Beef: Again, dry b/c of the slice; good meat – not fatty at all; good flavor. Texture suffers b/c of the way its cut; Its a roast – not marbled with enough fat for my preference…
- Atmosphere: This joint was recommended by serveral sources while in Shreveport, so we felt compelled to check it out before leaving town. It was the first non-Texas barbecue included on any BBQ Tour… and for the most part, lived up to the hype.
- Minus: The meat was sliced thin for Po-Boy sandwiches (their specialty). Using our method of evaluation, the meat dried out quickly. Our recommenation: order the Po-Boy… we wish we did.
- Plus: Donut Palace was right next door… We reaped the benefit of their generosity (and scored a free box of donuts for the road trip! Thanks!!!
- Hot Link: Nice – Pork/Beef mix; Great meaty flavor without being too greasy. Nice spice on finish.