How a Champion Pitmaster Is Making Award-Winning BBQ in Southern Mississippi - Smoke Point
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- Опубликовано: 26 сен 2024
- 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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Everyone should have a Brad. A crazy/calm person in their life. Just to make thing more exciting and fun to be around
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.
6:34 nice to see a boss have his employees back
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.
Ocean Springs, MS is gorgeous! Went there after Katrina to do relief work. Such welcoming people!!
I've been here before and this place is LEGIT! Best bbq I've ever had HANDS DOWN!
I had a cousin visit this place to
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.
Sweet barbecue is very much a competition thing and the shed is a big BBQ team is why they mention sugar so much
that looked absolutely phenomenal
I can testify that it some of the best BBQ I’ve ever had.
So labor intensive but also so worth it
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.
Good heavens, all looks so good..
Need a big flour mixer to blend the rub spices
There was a Food Network series that took place at this joint. 'Twas short to run only a fraction of a year.
Delicious bbq 🤤
One of the only things that Europe can never compete with America is the BBQ. this looks amazing.
There food is ass
Why compete when you can collaborate?! Get smokin mate!
Or just get the recipe 😂
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
@@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.
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.
Thank you for your service. 🎖
@@tbtb1249 Thank you for your support!
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.
@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.
WOW OH WOW!!!!!
just watching this video makes me hungry loved this video what about pork ribs?
I think it might taste sweet
So much sugar 😅
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.
Very cool. I don’t know how y’all eat so much sugar with the meat. But it seems to be working! Lol
These guys had me as soon as I saw the pack of Abita root beer in their cooler!
8:26 you just know the foods smackin when he just lays out the ingredients like that
That looks fantastic, well played 🙂
Need a big flour mixer to blend the rub spices. 6:34 nice to see a boss have his employees back.
This is a power couple 🇺🇸
Brad is the homie fr
I remember these ppl from diners drive ins and dives.
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!
They aren’t. It’s mostly hype. Locals will tell you it’s average.
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
Just placed my orders
Man I want some rite now
High volumes of styrofoam disposable plates. How hard can it be to buy sturdy plates (enamel?) ones and reuse them for eternity?
this was a good one
Thats what I am talking about!
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.
100% agree coming from Minnesota
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
@@subressor1 And that way, you can take the clean bone home, carve runes into it, and curse your enemies
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
Lol. Texas bbq = ultimate overrated
I ate there from 2005-2006ish. Base housing next door.
Gosh I havent seen ir heard from yall in so long!
I'm glad your all doing well🎉.
JO JO IN VT 💞
Fascinating! I hope they expand to other locations too
They have before... multiple locations and they all went under....
I'm not sure, but I think their ribs might be Sweet?!
I'm so hungry☹️
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
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.
They can afford to payu for this advertisement, other places can't
It’s so funny I’m watching the video thinking this looks like trash 😂
Agreed
yeah, its really not that good
How can anyone watch this and not feel like theyre starving all of a sudden
MS BBQ isnt normally sweet we all about vinegar based BBQ sauces idk what he talking but looks good
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.
Brad is so high
He literally always is 😅
Thanks for the forearm hair buddy 😮
Are they in the South, by any chance?
Delicious! You have to show how the meat is raised and slaughtered.
of course their names are Brad and Brooke
I see coffee grounds in the rub. 👀
I want the sauce
Way too much sugar for me I'll stick to my Texas style BBQ
A cardiologist is about to buy a boat, with all the patients coming in from eating here. Looks good though!
Been there, it’s not that good
Why don’t they ever have Louisiana in competition 1:31
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.
Most sugar actually come from Florida
Get the lad a mixer
How to squeeze every last penny you possibly can out of your restaurant that was on a food show a decade ago..
1st comment? Love this channel
love show amzing chef round amzing people job
Ribs are a bit over done for me. But I'll eat em
Nobody in Mississippi is winning AWARDS IN BBQ. LOL 😂😂😂😂
Just your opinion big dawg
Eating
Damn that looks good
Too bad how they treated the staff in Mobile when they shut down that location unannounced.
I wonder if there's a lot of sugar in it because they're from the south 🤔
Why not have Louisiana cooks
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
this guy almost 50 looking like he in his late 20s
I love when it has to be noted as southern bbq..smh..damn...
5:44 *diabeetus intensifies*
Crocodile Dundee. Is there gator on the menu?
🤤
6:15 oops :~)
yum. but the styrofoam...
Damn. The comments dont like this place
Oh no. Oh hellll na
It’s Meh. I’d much rather have Tays BBQ.
World champion in US?
Yes because there are people from other countries that participate in the world championship
Is that her son?
Waaaaaaaaaaaay too much sugar 😂😂😂
Are they in the south?
Barbecue ain't about sauce or brown sugar...
The rub has sugar. The sauce has sugar. The ribs have sugar. God, why Americans put so much sugar in everything??
Agreed. I'm an Aussie and I just can't put any sugar on my bbq, I'm just not into sweet meat.
Seaboard farms is the worst place to work for! I worked there over 20 years ago
This whole thing is a disgrace to bbq
LoL, sit yo ass down somewhere.
That people even like sugar burned meat…
The amount of meat & sugar you Americans go through...insane.
Wayyyy too much sugar.
I cannot tolerate sweet.
How's he older but looks half her age
Worst ribs I’ve ever seen
An idustrial scale approach and the interview was basically a sell promo time. Compared to other videos this seems really odd and not fitting among the others. Like a show about local burgers and there is a McDonalds included.
Anybody else almost take a bite out of their phone?
Nobody in the south says "pulled pork", you won't see those words on any menu if your really in the south.
As someone who has been to the entire lower 48 states and travels full time for work, I can confirm that is a lie.
@@TravelingStacker Well I guess Texas is considered south, but NC/SC, or VA/WVA, just says bbq.
@@JulianJohnston919 Been to those places as well. Every place I went in the Carolinas and Virginia had pulled pork on the menu.
@@TravelingStacker It might say it now, like in the past 5 years maybe, but "Smithfields Chicken 'N Bar-B-Q" which is the biggest franchise in North Carolina, and I would say VA and SC as well, doesn't have the words "pulled pork" on the menu. I just doubled check and it doesn't. Texas does, but for some reason we don't really think they are in the south.
@@JulianJohnston919 I suppose so. I was out in the Carolinas a lot in 06. I guess that falls in the past 5 years, along with the hundreds of other places that have it on their menu. Anyhow, you have yourself a blessed day and go have a pulled pork sandwich. You deserve one.
Too much sweetness,. I'll pass
This place is overhyped. Hands down the worst bbq I’ve had.
Must be at a pretty good place in life when you think wearing that ridiculous hat is normal.
What is wrong with the hat?
😂
@@NateDawg2024 If you really needed to ask that question then you're smoking way to much weed.