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What began as an investment property has turned into a mouth-watering South Side restaurant for Joe Lyman, owner of Two Rivers Barbeque Market and Deli.

“This is my first commercial property,” said Lyman, who had invested in some apartment buildings before buying the building at 1951 Indianola Ave. in 2004. “The reason I bought it was I was looking for something on a busy street for a cheap price, and this fit the bill.”

Lyman initially leased the building to Dennis and Darlene Findlay, who opened a meat market and delicatessen at the location in August 2006. After the couple moved their business to Knoxville, Lyman and his wife, Ann, decided to open a barbecue restaurant. They cut a deal with the Findlays to keep some of their equipment in lieu of some of the remaining rent owed on the building.

“I’d be a fool not to capitalize on the location,” said Lyman, who opened the business in late February. Earlier in his career, he worked as a meat and seafood department manager for Hy-Vee Inc., and he has also owned a small grocery store and a Maid-Rite franchise.

“I want to be a rib place and to be known for our pulled pork. That’s what we’re striving for,” he said. The meats are all smoked on the premises in a smoker that can handle nearly 100 pork butts, or about 60 chickens or 300 pounds of brisket.

After the business becomes more established, Lyman hopes to expand his hours and begin serving breakfast, and wants to begin offering several varieties of specialty bacon from smokehouses around town. Still to come is a small smoker out front like the Findlays had. That great smell that pulled in traffic from Indianola Avenue doesn’t require meat; just burning the hickory is enough to tantalize the taste buds, Lyman said.

One of the most challenging things about operating a small business is all of the paperwork involved, he said. Not to mention dealing with the credit card processing company.

“You have to estimate your average order before opening, and if you don’t hit the target right, then the credit card company is making more than you are on your food – I’m not kidding you.”