Over 50 years ago, Frank Schloegel II was selling hardwood to BBQ aficionados, and running a brisk catering business. In order to keep up with the demand for catering, he built a pair of brick smokers (fed by a single firebox) on the front lawn of the house next to his woodyard, then converted the back of the house into a kitchen to support the catering business.
In 2002, he and his son, Frank III, were selling limited amounts of extra product at lunch time: for $5 cash, you would receive a single menu item–whatever was the special of the day–plus a couple of sides, and a can soda from the refrigerator. Specials ranged from half a smoked chicken to 10oz smoked salmon filets, in addition to the expected beef and pork selections of the typical restaurant; regulars memorized the schedule, and knew which day to come for their favorites.
As his lunchtime business grew through word-of-mouth, he added more options, expanded his hours, and even cleared out the old “boat house” to provide inclement-weather seating. By the time they set up a full point-of-sale machine and started taking credit cards for purchases, the catering business was the sideline instead of the primary income for the entrepreneurs.
Today, Woodyard Bar-B-Que has a full menu of dishes you’d expect at a BBQ restaurant, but my all-time favorite is their famous “Burnt End Chili,” a multi-bean chili stewed with & topped with tender burnt ends. Offered in 3 serving sizes–the “single” is perfect for pairing with a couple of spare ribs–you can readily pair it with other selections, or make a meal of it on its own.
