Another father/son business is developing within the Lundeen family of Minot.

Jerome Lundeen is a familiar name in the autobody business in Minot, having started Jerome’s Collision Center before eventually turning the business over to his son Jay.

Then Lundeen purchased Tires Plus, which son Jarid now runs.

Now, along come Bones. Bones being both the name of a barbecue catering business and the childhood nickname of Jonah Lundeen, who is learning the food and catering business from his father.

People might not associate Jerome Lundeen with barbecue because of his other business successes, but he is in fact a self-trained, self-educated member of the American Barbecue Association who has been catering for more than 15 years.

He has been cooking whole hogs on the spit for weddings, reunions and other large gatherings during that time but expanded recently to help Jonah establish himself in Bones BBQ.

Jonah had been managing a Tires Plus in Bismarck but decided to return to Minot, where he and his father decided to open Bones BBQ as a restaurant. Two factors put the restaurant idea on hold two years ago, first difficulties working with the City of Minot (according to the Lundeens) and then the slowdown in Minot’s economy. The latter began when the price of crude oil began its slide.

The restaurant idea may be on hold, but Bones BBQ was started, the model being a combination of catering and heat and serve barbecue that people can pick up and take home.

That is in addition to the Lundeens’ spot in the food court at the base exchange at Minot Air Force Base, where their St. Louis-style ribs and pulled pork sandwiches have earned them quite a following.

There have been other offerings to the public along the way, including booths at The Big One, and a Pride of Dakota event in Bismarck. And for a while they sold heat and serve ribs at the Oak Park Farmers Market.

“Oh my god, talk about busy,” Jonah Lundeen said of the reception they received at the farmers market. They were very encouraged by that.

Besides the base location, Bones BBQ operates out of Jerome Lundeen’s home in northwest Minot. A prep kitchen that many a chef would be jealous of is located in the basement. There are commercial grade appliances in use there and a walk-in cooler that is connected to the driveway above by a dumbwaiter. In the driveway sits a deluxe propane and wood smoker capable of handling 70 racks of ribs at one. The smell of hickory and apple wood smoke permeates the property when the smoker is fired up.

“I’ve been doing this for years,” the senior Lundeen said of cooking for a crowd. “I’ve always been interested in food. So it’s my hobby. Besides huntin’ and fishin’ it’s cookin’. “

The father/son team has also been in some cooking competitions, notably the first Ribfest held in Minot, where 14 vendors went head-to-head. “We were two points off of first place,” Jerome Lundeen said with a hint of pride in his voice.

All of the recipes used by Bones BBQ were perfected by Jonah’s teacher and mentor.

“I’m kind of a greenhorn when it comes to that kind of stuff,” Jonah said. “He’s teaching me, though.”

Besides the ribs, Bones BBQ sells homemade smoked sausage (a pork and beef combination), smoked chicken, and now soup. The soup is made fresh in the kitchen and sold in vacuum-sealed bags, just like the ribs.

Lundeen likes to talk cooking, but he’s as tightlipped as a kid trying his first bite of spinach when it comes to sharing his secrets.

His mac & cheese recipe?

“I can’t tell you.”

The beans?

“Baked beans? I’d have to shoot you if I told you.”

And creamed corn as a side?

“It’s popular down South,” is all that he’d give up.

People who would like a taste for themselves can call Jerome at 701-240-3966 or Jonah at 701-240-7344 and place an order to pick up. If it is a catering job, take note that Bones BBQ can do much more than just ribs or sausage, such as brisket, steaks, hamburgers, hotdogs, etc.

“I can cook it all for you. I have the equipment and the knowledge,” Jerome Lundeen said.

But Bones BBQ will also be at Norsk Hostfest this week. A limited menu of ribs, sausage, mac & cheese and baked bean are planned.

As for the restaurant, there is still hope for barbecue lovers, if Jerome and “Bones” Lundeen get their way.

Jerome: “I’m waiting for the economy to level off, maybe come up a little bit and then I’ll build.”