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Johnson’s BBQ Shack

Nate Johnson has 14 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.

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Recent Posts about this vendor:

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Tweets

So close we can almost taste it! 🤤 #GimmeGimme #StatehouseMarket pic.twitter.com/m96Ef3wDCR

About 3 days ago from Statehouse Market's Twitter via Twitter Web App

Visions of sugarplums dance in our heads 🤩 #marketfever pic.twitter.com/2XBeU62ae8

Last week from Statehouse Market's Twitter via Twitter Web App

Had a little fun yesterday at our #PublicServiceRecognitionWeek Street Fair! Join us May 26 for the opening day of our full Statehouse Market! pic.twitter.com/E0jPv1MqN0

About 2 weeks ago from Statehouse Market's Twitter via Twitter Web App

Have we made it to single digits yet?🥱 pic.twitter.com/465iFU8jTv

About 2 weeks ago from Statehouse Market's Twitter via Twitter Web App

Less than a month already to our favorite season of the year!? 🥳 pic.twitter.com/LvCFJGRewp

About 3 weeks ago from Statehouse Market's Twitter via Twitter Web App

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