If you’re from the South and love barbeque then you know the familiar catchphrase, “Get Fed at the Shed.”
It refers to The Shed Barbeque & Blues Joint in Ocean Springs, Mississippi.
The Shed was founded in 2002 by (brother and sister) Brad and Brooke Orrison and their parents. The original shed was 330 square feet and was built by Brad. He was all of 24 and his sister was 19. With success it expanded to 15,000 square feet over the years. The ‘cue has garnered many serious BBQ competition awards. The Shed burned down in 2011 and was quickly rebuilt (with the support of the community) retaining the quirky charm of the original.
They have been all over Food TV. Guy Fieri “discovered” them for Food Network’s “Diners Drive-Ins & Dives” and they have also been on Travel Channel’s “Man v. Food.” Most recently they even had their own reality series on Food Network.
Their proprietary BBQ Sauces and Marinades have become so popular that they have packaged them in glass bottles for national distribution. They are preservative free, have no MSG, and no added colorings or artificial flavors. This line of their business will eventually be bigger than the BBQ restaurants.
Brad and his crew (including New Orleans Chef Rene Patout) were just here exhibiting (with great flair) at the Natural Products Expo West in Anaheim. You could taste any of their fine sauces on their fabulous tri-tip!
Ben’s wife, Emily, is from Austin so it was important for him to get Hill Country Barbecue just right. It’s a key Chapter in Taming the Feast. He researched it with advice from his Family. When you’re talking Texas ‘cue it’s all about moist and tender beef brisket. Ben shares some great tips on smoking the brisket so all the flavor is there while retaining the needed moisture in the meat!