How a Champion Pitmaster Is Making Award-Winning BBQ in Southern Mississippi - Smoke Point

Siblings Brad Orrison and Brooke Lewis run The Shed BBQ & Blues Joint as well as The Saucery in Ocean Springs, Mississippi, where they specialize in crafting high-quality Southern-style barbecue. With the help of their team, they make ribs, brisket, and more for the restaurant and ship their sauces across the country.
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Credits:
Producer/Director: Connor Reid
Camera: Michael Latchman, Nick Mazzocchi
Editor: Christian Moreno
Executive Producer: Stephen Pelletteri
Supervising Producer, Operations: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Audience Engagement: Avery Dalal
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[@williamwallace5177]

As a pitmaster myself im glad that they recognize the two types of rib doneness that people enjoy. Im not a fall off the bone guy myself but thats what a lot of people enjoy, you have to cater to your audience.

[@HouseholdFirearm]

I 100% agree, I grew up eating ribs that still had some bite and that’s still how I like them to this day. However I still think a fall off the bone is perfectly justifiable because bbq is meant to be and should be enjoyed by everyone.

[@ArielK1987]

Everyone should have a Brad. A crazy/calm person in their life. Just to make thing more exciting and fun to be around

[@985VFZE]

I love witnessing the care and love from each pit master I’ve watched & learned from & I appreciate how I’ve used the tips they mention. The minced garlic for the pork butt is something I was completely oblivious too & can’t wait to try that.

[@at0mbalm]

6:34 nice to see a boss have his employees back

[@HowdIEvenGetHere]

Ocean Springs, MS is gorgeous! Went there after Katrina to do relief work. Such welcoming people!!

[@skipalitevandango]

Its weird they kept mentioning "sugar" for southern bbq. As far as I know, vinegar is what ties the south together, wheteher its an NC red pepper sauce to an Alabama white. Ive always associated sugar to Kanasa city type rib rubs.

[@brianmoody2549]

Cooking barbecue comes from the heart,understanding how to make your food tastes and give the people what they want.everyone can barbecue but you have to real know what you’re doing,in order to be successful and great at what you doing all the recipes don’t make you a barbecuer ,it’s something you have in your heart and in your soul too do.

[@ImFadedAsfRn]

6:35 I saw that, real homie 💯🫡

[@popaname]

I've been here before and this place is LEGIT! Best bbq I've ever had HANDS DOWN!

[@MarketingFoodOnline]

I had a cousin visit this place to

[@sethhill5689]

Love The Shed. My wife and I used to visit often when we lived outside of NOLA. Love the potato salad, very unique flavor.

[@melissawillison6708]

Good heavens, all looks so good..

[@blazindro]

I knew this place looked familiar. It was on Diners, Drive-Ins and Dives years ago. Nice to see they are still around and bigger than ever.

[@Elyoslayer]

So labor intensive but also so worth it

[@mainstreetsilverback]

I can testify that it some of the best BBQ I’ve ever had.

[@ishanraj4198]

that looked absolutely phenomenal

[@danielraymadden]

Need a big flour mixer to blend the rub spices

[@bbutcher0812]

Was stationed near here for a few years. Everyone's opinion of this place went from "It's amazing bbq" to "Nah, just another quick bbq joint out for money." Crazy how the local opinion just spiraled.

[@tbtb1249]

Thank you for your service. 🎖

[@bbutcher0812]

@@tbtb1249 Thank you for your support!

[@turtles9707]

As someone who smokes my own meat. After watching this video I can say for certain it looks pretty bad. They only use minced garlic to season pork butt? The ribs are fall off the bone? Also they use so much sugar on everything. I can see how a normie would love this place, but my god this looks like the fast food of bbq joints.

[@4seasonsTrucker]

​@turtles9707, glad I'm not the only way that thought this. Sugar, garlic?? Really?? Been smoking for years, SP Only son at my restaurant. No complaints.

[@brandonwilcox3307]

I find the section about ribs interesting. Here in Texas, I would be disappointed if my ribs were fall off the bone texture. It's usually a sign that they are overcooked or cooked too slow. You want that firmer texture with ribs because otherwise, why not just eat pulled pork? IMO they should be tender and have little to no resistance when you eat them but they should hold their shape when you bite into them. I mean if it's what people want than good for them but I found it odd coming from central Texas.

[@jtorola]

100% agree coming from Minnesota

[@subressor1]

I think the average consumer isn't quite that knowledgeable, and would assume if it isn't "falling off the bone" then it isn't cooked properly. Plus I think people enjoy the spectacle of a piece of meat coming so easily cleanly off the bone

[@sentientai9266]

@@subressor1 And that way, you can take the clean bone home, carve runes into it, and curse your enemies

[@thecarpetman7687]

It is definitely easier to do bbq to fall off the bone…your basically just keeping it moist and cooking it longer…much better where the meat remains firm but is still juicy is a much harder texture to get as so many places overdo it and the meat becomes quiet dry with to much char on it

[@futuredeadguy8661]

Lol. Texas bbq = ultimate overrated

[@PAVEL--JAKL]

Delicious bbq 🤤

[@theanthonyv]

Very cool. I don’t know how y’all eat so much sugar with the meat. But it seems to be working! Lol

[@seanculligan8592]

One of the only things that Europe can never compete with America is the BBQ. this looks amazing.

[@mrwhatsup71]

There food is ass

[@arhansen85]

Why compete when you can collaborate?! Get smokin mate!

[@thecarpetman7687]

Or just get the recipe 😂

[@thecarpetman7687]

The main thing that the US has over Europe is the fact that restaurants have the space in the US to do this style of cooking….rents are so high in Europe that these BBQ restaurants just would be two expensive to set up in cities…but you are right….this style of cooking is what everyone wants….we have kebabs but if people had a choice they would definitely choose BBQ…and I’m from Dublin in Ireland

[@Duck-Sweet-Sour]

​@@thecarpetman7687I'm from Germany, we do have BBQ Restaurants. I've tasted good and bad ones. I sure love it but I'd never say USA is generally better. It's just a different style of BBQ. In my eyes it's not comparable. Like the two owners said, their customers like it falling off the bone. I prefer the "competitive style" as they two called it. Bro just be happy that it's almost worldwide known and loved.

[@jessecarter2346]

These guys had me as soon as I saw the pack of Abita root beer in their cooler!

[@truc13]

I remember seeing the shed being featu on triple D like a decade ago or even longer. The owner was just a kid back then.

[@user-xo4zj6dy7g]

Need a big flour mixer to blend the rub spices. 6:34 nice to see a boss have his employees back.

[@thedeeprot]

WOW OH WOW!!!!!

[@DaveZoOm]

That looks fantastic, well played 🙂

[@MasterBepis]

8:26 you just know the foods smackin when he just lays out the ingredients like that

[@aotrieu4234]

Brad is the homie fr

[@khristionlouvatin6874]

This is a power couple 🇺🇸

[@shanefarrell5759]

I think it might taste sweet

[@torbernt86]

So much sugar 😅

[@MarketingFoodOnline]

just watching this video makes me hungry loved this video what about pork ribs?

[@waverave24124]

whoa i watched these guys back in Diners drives and Dives almost 10 years ago!! Amazing how theyre still in their prime after all these years!

[@Bushy556]

They aren’t. It’s mostly hype. Locals will tell you it’s average.

[@juancarlosnegron2358]

I remember these ppl from diners drive ins and dives.

[@srgarathnor]

if my guy got one of those small cement mixers he could mix a ton of rub faster and easier since it tumbles to mix

[@dondiesel1100]

Just placed my orders

[@TominoNL]

High volumes of styrofoam disposable plates. How hard can it be to buy sturdy plates (enamel?) ones and reuse them for eternity?

[@javedskitchen9609]

Man I want some rite now

[@ryanhowell4492]

That's so awesome

[@HFC786]

Fascinating! I hope they expand to other locations too

[@Jd-mu5qh]

They have before... multiple locations and they all went under....

[@mellamolucero]

this was a good one

[@swordsbeer6535]

Thats what I am talking about!

[@peechyman]

Looks like its worth the trip

[@joanneganon7157]

Gosh I havent seen ir heard from yall in so long! I'm glad your all doing well🎉. JO JO IN VT 💞

[@jasonthomas7069]

I ate there from 2005-2006ish. Base housing next door.

[@collectibleasmr]

I'm not sure, but I think their ribs might be Sweet?!

[@Donj171]

The shed is mid bbq. Travel up north Mississippi, come out to lulling Louisiana and see some real real pit masters doing there thing on a daily basis. The shed is what it is, they are like the Olive Garden of the bbq world. Just straight volume and how much money you can make

[@ifoldinhalfsoeasily]

Came here to say this! We never ate there by choice when we lived on the coast, when there is so much better BBQ in MS.

[@aramdeara1]

They can afford to payu for this advertisement, other places can't

[@theendoftimetravel]

It’s so funny I’m watching the video thinking this looks like trash 😂

[@TheModdingStar]

Agreed

[@Dinodopeia]

yeah, its really not that good

[@BDeese12]

Stopped at this place after seeing a sign on the side of the interstate heading back to Atlanta from New Orleans. Best BBQ I’ve had.

[@lebogangmashiane6692]

I'm so hungry☹️

[@mous3pad_music]

How can anyone watch this and not feel like theyre starving all of a sudden

[@jstewlly4747]

MS BBQ isnt normally sweet we all about vinegar based BBQ sauces idk what he talking but looks good

[@puddingfoot]

Brad is so high

[@ameeharris9591]

He literally always is 😅

[@geraldlee7744]

Thanks for the forearm hair buddy 😮

[@IAm-NotHear]

Delicious! You have to show how the meat is raised and slaughtered.

[@bandit3242]

Stopped by there from Pensacola when they were the biggest thing going. I got the ribs and they were so very cooked I bit down on a rib and the bone literally crumpled in my mouth. It was so nasty tasting I couldn't finish. We've never ever been back. My wife's food was poor too. Shame. When it comes down to it, all the hype, cute names and bean bag toss games don't mean a dang thing if the food ain't good.

[@maxvang4802]

I see coffee grounds in the rub. 👀

[@jamesbennett9962]

Are they in the South, by any chance?

[@Perk.Eo.1]

of course their names are Brad and Brooke

[@ismaelhall3990]

I want the sauce

[@joerennard1]

Get the lad a mixer

[@BackSeatDAWG]

Been there, it’s not that good

[@kaythevillain1]

A cardiologist is about to buy a boat, with all the patients coming in from eating here. Looks good though!

[@user-rw4hx7mw5u]

Eating

[@MurderBong]

SMH.. YOU ‘SCORE’ IT BECAUSE YOU DIDN’T TAKE THE MEMBRANE OFF. 😢

[@MurderBong]

EVERYTHING ELSE IS AWESOME AF THOUGH😊

[@samblenkharn8099]

Damn that looks good

[@glendamccomas7940]

Why don’t they ever have Louisiana in competition 1:31

[@JohnSmith-fi4vk]

Way too much sugar for me I'll stick to my Texas style BBQ

[@escalade561]

Most sugar actually come from Florida

[@sethsoderman2731]

love show amzing chef round amzing people job

[@Heartsanime]

That rub looked like garlic salt, clove, celery salt, paprika, ground chilis, pepper and brown sugar. That "pure" garlic has salt and vinegar in it.

[@dclxxv4074]

🤤

[@fonzie5773]

1st comment? Love this channel

[@user-fj7qj7gh2w]

Nobody in Mississippi is winning AWARDS IN BBQ. LOL 😂😂😂😂

[@Xay91]

Just your opinion big dawg

[@teamscoobydoo]

6:15 oops :~)

[@jernigan007]

Ribs are a bit over done for me. But I'll eat em

[@carlstawicki1915]

5:44 *diabeetus intensifies*

[@glendamccomas7940]

Why not have Louisiana cooks

[@gallien]

Waaaaaaaaaaaay too much sugar 😂😂😂

[@generaleisenfaust]

I wonder if there's a lot of sugar in it because they're from the south 🤔

[@seanjoys7360]

Oh no. Oh hellll na

[@Sam-mu5xh]

I love when it has to be noted as southern bbq..smh..damn...

[@Thehubb1]

How to squeeze every last penny you possibly can out of your restaurant that was on a food show a decade ago..

[@BigboiiTone]

They mention having 30 acres. I wonder if they raise some of their own animals for slaughter to the bbq? Couldnt get no more fresher than that i tell you whar

[@NikMartin-I-am]

Too bad how they treated the staff in Mobile when they shut down that location unannounced.

[@franks9753]

Crocodile Dundee. Is there gator on the menu?

[@cubitme]

yum. but the styrofoam...

[@Bushy556]

It’s Meh. I’d much rather have Tays BBQ.

[@4seasonsTrucker]

I thought texas rubs were just salt n pepper. 🤔

[@hby7768]

this guy almost 50 looking like he in his late 20s

[@DutchClawz]

Damn. The comments dont like this place

[@abob2457]

Is that her son?

[@jewsus24]

Are they in the south?

[@ulloriaqchristiansen9683]

World champion in US?

[@crisstewart9129]

Yes because there are people from other countries that participate in the world championship

[@kurtislouscher372]

I am sure this place was good at some point but they are not what they once were. Went there two years ago and it was such a disappointment thought I was getting BBQ at a chili's.

[@swimmer23brown]

Wayyyy too much sugar.

[@bossman674]

2000 pounds of meat per day? That’s horrific.. crazy crazy unsustainable. Jesus.

[@dalehair2400]

I cannot tolerate sweet.

[@christinalemke6780]

Seaboard farms is the worst place to work for! I worked there over 20 years ago

[@triggerfish9967]

The amount of meat & sugar you Americans go through...insane.

[@user-sn9xu8my9j]

How's he older but looks half her age

[@anothertarnishedone5960]

The rub has sugar. The sauce has sugar. The ribs have sugar. God, why Americans put so much sugar in everything??

[@MrrBazzz]

Agreed. I'm an Aussie and I just can't put any sugar on my bbq, I'm just not into sweet meat.