In the coastal town of Ocean Springs, Mississippi, just off the Gulf Coast near Biloxi, a family-run barbecue joint has risen from humble beginnings to national acclaim. The Shed BBQ & Blues Joint, along with its sister operation The Saucery, represents a distinctly Southern Mississippi take on barbecue—one that blends tradition, innovation, and a whole lot of heart. At the center of it all are siblings Brad Orrison and Brooke Lewis (née Orrison), whose story of grit, family collaboration, and competition success was spotlighted in Eater’s Smoke Point series.
From Shoestring Budget to BBQ Destination
What started over two decades ago as a small, eclectic spot built literally on a “shoestring budget without the shoestrings” has evolved into a sprawling 30-acre compound. Brad, with his entrepreneurial spirit and love for collecting junk, transformed salvaged materials into the original Shed. Brooke joined forces early on, handling the business side while Brad focused on the pits. Today, the operation is a true family affair, with multiple generations involved—from marketing to operations and even keeping everyone grounded.
The Shed has grown into a high-volume powerhouse. During peak season, it serves thousands of customers weekly, moving hundreds of pounds of ribs, brisket, pulled pork, and more each day. Yet despite the scale, the emphasis remains on quality and consistency. The venue doubles as a live music hotspot, featuring blues performances that perfectly complement the smoky fare, creating an inviting, laid-back Gulf Coast atmosphere.
Mississippi-Style Barbecue with a Signature Twist
The Shed’s approach reflects its Southern Mississippi roots while standing out in the competitive barbecue world. They rely heavily on pecan wood, locally abundant and prized for its mild, nutty smoke that doesn’t overpower the meat. Many of their rubs incorporate brown sugar, which promotes beautiful caramelization, a rich bark, and a subtle sweetness that defines much of their profile.
One notable technique highlighted in their process involves simple yet effective preparations, such as pork butts rubbed with minced garlic. For ribs, a homemade rub with a brown sugar base is applied generously. The meat is smoked low and slow, resulting in tender, juicy results that hold up both on the plate and in competition. The menu features classics like ribs, brisket, and pulled pork, all complemented by house-made sauces produced at The Saucery. These sauces—available for nationwide shipping—range from sweet tomato-based originals with brown sugar and molasses to spicier variations, striking a balanced sweet-heat profile that enhances rather than masks the smoked meat.
This style sits comfortably between heavier Southern traditions: sweeter than vinegar-based Carolina ’cue and less minimalist than Central Texas brisket-centric smoking. It’s a welcoming, flavorful expression of the Gulf Coast, where pecan smoke and brown sugar shine.
Competition Glory at Memphis in May
The Shed’s reputation extends far beyond its restaurant walls. Their competition team has become one of the most decorated in the country, particularly at the prestigious Memphis in May World Championship Barbecue Cooking Contest—often called the “Super Bowl of Swine.”
The team has secured three Grand Champion titles (2015, 2018, and 2024), along with category wins, including Whole Hog. In 2024, they took home both the Whole Hog division title and the overall Grand Champion honors after nearly two decades of competing. These victories highlight their disciplined process, team coordination, and ability to refine techniques year after year while staying true to their roots. Brad often leads on the pits during competitions, supported by Brooke and a dedicated crew.
Success hasn’t come without challenges, but the siblings credit family teamwork and a passion for continuous improvement. As Brad has noted, winning as a family makes the trophies even more meaningful.
Beyond the Pits: Sauces, Shipping, and Community
The Saucery allows fans nationwide to enjoy The Shed’s flavors at home through sauces and even shipped barbecue via services like Goldbelly. This expansion has turned local fans into a broader community of “Shedheads.”
Visitors to the physical location at 7501 MS Highway 57 in Ocean Springs can expect more than just great food. The eclectic wooden buildings, live music most nights, and vibrant energy make it a destination worth the trip for anyone exploring Southern barbecue.
The Shed proves that championship barbecue doesn’t require fancy equipment or celebrity status—it thrives on passion, regional ingredients, smart techniques, and strong family bonds. In a world of barbecue trends, Brad Orrison and Brooke Lewis have carved out a lasting legacy on the Mississippi coast, one perfectly smoked rack at a time.
Whether you visit in person, order sauces online, or simply draw inspiration for your own backyard smokes, The Shed offers a masterclass in what makes Southern barbecue special: flavor, hospitality, and heart.
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