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Johnnys BBQ is still smokin after all these years
Wards secret? Good flavor, good sauce, good pork
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Graham Ward, a manager at Johnny's BBQ, prepares fries for customers on Friday, July 24, 2015. Although the restaurant has been around for 25 years, Ward's parents have owned and managed the barbecue eatery for 20 years. - photo by Erin O. Smith
Step inside the little building behind Johnny’s BBQ and you’ll find yourself squinting through a dense, hickory-flavored fog. There’s a rotisserie oven with chicken wings that go for $1 a piece. There’s a smoker the size of a sedan with 20 hams sizzling away.