After dropping our son off at college in NE. it was about Yellowstone the itch for some good Q set in. Not smart enough to stop in a town and open a phone book we randomly wandered through a couple states before we stumbled onto a place in UT. Provo Utah that is. Lon's Cookin Shack. From the outside it was decorated in full BBQ decor. Upon entry we were happy to see that they were actually slicing some brisket and pulling some pork just behind the front counter so that got the juices flowing. After a brief menu consultation we were greeted by the owner (Lon) who proclaimed that this is the "Best in the State" so with that I ordered up the sampler for two. I guess i was just overly hungry and expecting more for my 30 bucks when they delivered it to the table but after eatting all of it was pleasantly full.
It was tasty but not real flavorful (if that makes sense). Chicken as we could see when ordering was cooked in a class front rotisserie, the brisket was thick sliced (I like mine thin or even chopped) and gray in color ans was the pulled pork and the four St Louie bones,,, a definite absence of any smoke ring... Lon came out and we had a brief chat about NBBA & AZ Barbeque, swapped a few quick recipes (they had some killer sauces and a honey butter cold concoction that was fantastic) and then the $10,000 question. What kind of smoker are you using here at the restaurant? O- um, I have a mobile Brinkman at home and a couple others here and there not currently in use, I believe i heard... Which splains the absence of the smoke ring.
Anyhow, staff was great, place looked cool, Lon said he is opening a couple more in the south of UT this year so perhaps next time you are passing through Page or Kanab you can look for them. I would stop in again as there just ain't enough good places to stop along the trail.. Or they are just to hard to find...Um mm Michael, there's a thought.. A western states BBQ directory... for the glove box even