Johnson’s BBQ Shack
Nate Johnson has fourteen years of experience with slow and low heat smoking and developing dry rubs. Johnson is proud to be cooking in a custom built Nolen’s Rotisserie Smoker. Over the years, Johnson’s BBQ Shack has experimented with many variations of dry rubs and eventually developed a special dry rub they use on almost all their meats.
Johnson’s BBQ uses local sweet corn from Indy Family Farms. Johnson’s BBQ also uses local shagbark hickory wood and apple wood purchased from Apple Works in Trafalgar, Indiana.
See the food truck menu here.
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