You’re driving down Oneida Street, probably headed toward Lambeau or just trying to navigate the Ashwaubenon traffic, and you see it. A building that looks like a rustic BBQ shack had a baby with a classic Wisconsin pizza joint. That’s Parker John’s Green Bay.
Honestly, most people walk in expecting a standard chain experience. They see "BBQ and Pizza" on the sign and think it’s just another spot trying to do too much. But if you’ve spent any time in Northeast Wisconsin, you know the Sloma family doesn't really do things halfway. They started in Kiel back in 2008—literally because Jennifer Sloma had a pizza craving and nowhere delivered—and eventually pivoted into the smoker game.
The Weird Marriage of Pizza and Hickory Smoke
It sounds like a gimmick. It’s not. Most BBQ purists will tell you that a place serving pizza can’t possibly take their brisket seriously. Parker John's Green Bay kinda proves them wrong, or at least gives them a lot to chew on while they argue.
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The brisket here isn't some quick-cooked oven roast. They’re running Southern Pride smokers for 13 hours minimum. You can taste the hickory. But then, you look at the menu and see a "Loaded Mac & Cheese" pizza or a "Brisket Reuben" pizza. It’s a bit chaotic, but in a "this shouldn't work but it does" sort of way.
Why the Oneida Street Spot is Different
Every Parker John's has a slightly different vibe, but the Green Bay location, which opened right in the middle of the 2020 chaos, has a specific energy. It’s built for the game-day crowd.
- Location: 2851 S. Oneida St. It’s close enough to the stadium to feel the buzz but far enough away that you aren't trapped in the immediate "Tundra Tailgate" gridlock.
- The Vibe: High tables, booths, and a ton of agricultural-chic decor. It feels lived-in, not sterile.
- The Drink Game: This is where they lean into the "Wisconsin" of it all.
You haven't really experienced this place until you’ve seen the Pitmaster Bloody Mary. It’s less of a drink and more of a structural engineering project. We’re talking a slider, wings, sausage, and a half-rack of ribs sticking out of a glass. It’s $25 and basically counts as a dare.
What to Actually Order (and What to Skip)
If you’re a BBQ snob from Memphis or Kansas City, you’re going to find things to nitpick. I’ve seen the Reddit threads. People complain the brisket can be dry if you hit it at the wrong hour, or the bark isn't "black" enough. Fair. But for 90% of people, the Kansas City Burnt Ends are the move. They double-smoke them and simmer them in a sauce that’s sweet but has enough bite to keep it interesting.
- The Pig Mac: Pulled pork topped with house-made mac and cheese on a Manderfield’s ciabatta bun. It is heavy. It is messy. It is exactly what you want after a cold afternoon outside.
- Wisconsin Cheese Curds: Obviously. They’re fried to a golden brown and served with ranch.
- The Kitchen Sink Pizza: If you’re over the meat-heavy BBQ, this is the "everything" pizza. Pepperoni, sausage, mushrooms, the works.
One thing people get wrong is the "All-You-Can-Eat" specials. They run these Sunday through Thursday in the bar area. If you go on a Friday expecting unlimited ribs, you’re going to be disappointed. Friday is for the Fish Fry—haddock and shrimp, done Southern style.
The Real Cost of a Meal
Expect to spend. This isn't a "dollar menu" situation. A standard pork sandwich is going to run you about $15-$17 depending on your side upgrades. If you want to go big with the "Triple Hog Dare Ya" (pork, sausage, bacon, and slaw), you’re pushing $20.
Honestly, the portions are massive. Most people leave with a box. If you don't leave with a box, you probably didn't order enough or you have a very impressive metabolism.
Dealing with the Wait
Green Bay loves this place. On a Saturday night or a Packers home weekend, the wait can easily hit 45 minutes. They have those little benches outside, but in a Wisconsin January, those aren't exactly inviting.
Pro tip: Use their online ordering if you just want the food. Their "Pig Paper" (brown butcher paper) takeout setup is actually pretty solid. The fries might get a little soggy in the steam, so maybe swap those for the potato pies if you're traveling more than ten minutes.
The Verdict on Authenticity
Is it "authentic" Texas BBQ? No. It’s Wisconsin BBQ. That means there's more focus on the sides, the beer list (lots of Badger State Brewing and other locals), and the "hospitality" factor. Aaron Sloma has talked about how they train their staff in a classroom setting—literally running drills. It shows. Even when the place is slammed, the service rarely feels like it's falling apart.
What most people get wrong is thinking Parker John's is just a "pizza place that does BBQ." It's actually a smoker-first operation that just happens to have a stone-fired oven in the corner because, well, this is Wisconsin and we like options.
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Actionable Next Steps
If you're planning a visit to the Green Bay location:
- Check the Daily Special: If it’s Wednesday, go for the wings. If it’s Friday, it’s the fish fry.
- Bar-Only Happy Hour: If you’re solo or a duo, sit at the bar Sunday through Thursday. The happy hour deals are significantly better than the standard table pricing.
- Upgrade the Side: Don't just settle for the basic fries. The Smoked Brisket Chili is a $0.99 upgrade and it’s worth every cent, especially when the temperature drops below freezing.
- The Bread: Every dinner comes with Manderfield’s cornbread. Don't skip it; it's one of the few things everyone actually agrees is great.