The tradition of using direct heat to cook barbecue might be disappearing across the state, but it’s alive and well at Ronnie’s BBQ in Johnson City. For more than thirty years, Ronnie Weiershausen has manned the flames over coals in the pits outside while his wife, Cindy, rules the inside of their joint, where the regulars line up every day for lunch.  “It’s simple, but there’s a lot of hard work to it,” says Ronnie, who adds: “I’m hard-headed, and I think that’s the way to cook.”