Where’s the meat? At PJ’s

Special from Ferdinand News

The aroma of succulent, slow roasting meat sizzling over a wood-filled grill wafts across the lined parking lot — the first indication that something special awaits within.

PJ’s Barbecue opened a scant four weeks ago and has taken the town by storm. The brainchild of Paul “PJ” Johannemann and his brother Mark (known to all and sundry as Sparky), in its first three weeks the restaurant sold over six tons of pulled pork, barbecued ribs and chicken, spicy hot pork links and pork steak, often to repeat customers who keep coming back again and again.

Mike May, who lives directly across two roads on Pine Drive, mowed a wide swath of grass in the state-owned easement between Pine Drive and SR 162 so he doesn’t have to walk down the road, around the bend and across the highway to get his fix.

That’s how delicious PJ’s offerings are.

“It’s been nuts,” says PJ during a break between filling the grill. “I talked about it for years with a friend and finally decided I was too old to crawl around on roofs.”

The son of the late Albert and Jin Johannemann, PJ’s aside about crawling on roofs refers to his years in construction. He finally decided the time was right to put his considerable culinary skills to the test and instead of wielding a hammer, he now wields a long-handled fork in a space that sometimes heats in excess of 140º.

And he’s loving every minute of it!

Sparky, meanwhile, had never considered a career in food. “I like cooking in my house,” he says, “but never thought about doing it on a grand scale. In the first two weeks I cooked more than I did in my entire life!”

The restaurant, situated in a vibrant blue building on the west side of North Main Street in Ferdinand, is open Wednesday through Sunday from 11 a.m. to 8 p.m. — or until the food runs out, which is a regular occurrence. They try to prepare only what they can sell that day. “We will not serve ribs the second day,” asserts PJ.

As much as possible, all ingredients are sourced locally, including the oak, hickory and “a little bit of beech” used for grilling. The brothers never use charcoal lighter that could degrade the flavor.

Meat options include ribs (with choice of sweet or savory sauce), and all the items listed above, plus pulled chicken when they get the chance, although last time they thought they’d have an opportunity to prepare it, customers kept coming in for half chicken on the bone.

For those who like to breathe fire, bottles of extra spicy hot sauce are placed on tables but, according to PJ, “If it ain’t good without it, we did something wrong.”

Sides are all homemade as well, using PJ’s recipes, and include macaroni and cheese, baked beans, potato salad, creamy slaw and vinegar slaw. Customers can purchase an entire meal, a container of pulled pork, a rack or half rack of ribs or, with advance notice, 50 lbs of this or that.

While they are not set up to deliver, they will prepare large quantities for customer pick up. The dining room is not ornate but cozy for those who want to dine in. Picnic tables are set up outside for alfresco dining.

Customers marvel at how quickly their meal appears at the checkout counter. Two different people mentioned they had their food even before their debit card processed.

It all comes down to good planning. PJ started working toward his dream last year, finding a site, and, after renting the space in February, working with Sparky, their other brother, Dave, Uncle Ralph (heck, “everybody chipped in” notes PJ) to remodel the building, testing recipes while working with the health department to make sure everything was up to code.

According to PJ, Rome Flores drew the logo. “He sat down one night, sketched it and said ‘here’s your logo.’ He’s super talented.”

About this time a customer walks up, a styrofoam to-go box cradled in her hands, and enthuses to the brothers, “I’m so excited about this! It’s awesome and the food’s awesome! We’ve had it too many times already!”

A planned “soft” opening a month ago to test the waters brought the first deluge and business has not slowed since, not surprising based on customer comments from those departing the building, which is why it’s highly recommended to call ahead and order or to discuss special large orders. Call PJ’s Barbecue at 812-998-2100.

PJ and Sparky are assisted by PJ’s son, Morgan Johannemann, Sparky’s wife, Dee, Kathy Klem, Olivia Boeglin, Lexie Geiger and Ben Becher. The process starts around 7 a.m. when the grills are fired up — and if the smell doesn’t get you, your nose must not be working.

PJ’s is located at 2055 Main Street in Ferdinand and has a Facebook Page here.