For 20 years, Bill and Kim Walz lived in the DeMotte area and worked in "up north" restaurants.
Notably, Kim Walz enjoyed 10 years with the Munster Stone's Bones under the tutelage of her chef brother-in-law Philippe Joseph.
The Walzes spent much of the two decades conducting an informal market study of the DeMotte/Roselawn area with an eye towards having their own restaurant there.
On Sept. 17, the couple opened Jordy and Jax BBQ with no fanfare with an eye towards working out the kinks.
By November, the restaurant and staff were ready for a fun, grand opening, and the place has been really cooking since, Bill Walz said.
The Walzes didn't waltz into the business blindly.
"I did a business plan, and we checked the demographics which gave us a reason to do what we wanted to do," Bill said. "We needed a restaurant out here. The feedback has been very positive. We're already building a clientele."
Armed with private loans, the couple chose a storefront next to Fagen's Pharmacy in a strip mall on Ind. 10. Immediately west of the popular Lake Holiday summer resort and the Interstate 65 interchange, the place should be sizzling when temperatures heat up.
"We expect to extend the hours during the summer," Bill said.
The location's visibility was enhanced over the holidays. The Walzes were the happy beneficiaries of a lit sign from their children for Christmas. "It was the best gift," Bill said. "The restaurant is named after our grandchildren Jordan and Jaxson. We wanted something different."
While the restaurant's name may be different, the flavors may seem familiar.
Kim Walz, who mostly runs the kitchen, said the sauce used on barbecue dishes is reminiscent of that from Stone's Bones with Chef Joseph's blessing.
"We did tweak it a little," she said.
The barbecue menu includes baby back ribs, seasoned pulled pork, center cut pork chops, sausage and chicken. There are plenty of steak and seafood offerings and interesting side dishes and appetizers.
"The pulled pork we do here is awesome. We get compliments like crazy for it," Kim said.
While she considers it her basic, homemade recipe, she said, "I've been told my sloppy joes are the best they've every had."
"The majority of what we do is homemade. Our burgers are made by hand and very popular," she said.
Not content with their strong, early success, the duo plans to expand.
"We're a vendor at the air show at Fair Oaks (Farms)," Bill Walz said. "In the future, we want to get involved in catering, too, " he said.