The Orem Lon’s is just south of Park’s Sportsman. It used to be the Hotdog King, which sadly closed but I think it was due to painfully slow service not undelicious food. Luckily Lon’s swooped into the space and placed an offset smoker out front. It puffs away, like a mired steam engine, inviting you to sample the slow cooked meat. As soon as you get out of the car you can smell the inviting aroma of slow-burning applewood.

There is something about slow cooking animal flesh that locks in succulence and creates flavor unmatched by any veggie burger that has yet been invented. Trust me, I have tried them all. And take all of that and blow some applewood smoke up, I mean on, it and you have the essence of barbecue. The slow cooking over a fire melts away most of the fat and the tough connective tissue is broken down creating something that you don’t even need teeth to eat. That is what Lon does.

The ribs, as Jason has said, are hit or miss, I think it depends on who the chef is the day you go there. I haven’t tried the brisket yet because hey, there is barbecue pork and pork ribs to be had.

However, the Orem location is very small. They do a lot of take-out orders, and they also cater, but if you want to eat it there, you might have to share a table with some other customers. I’ve never seen it as much of a problem. Their clientèle are fairly decent and friendly people.

–Joe