Every BBQ joint has its own story, and this is ours:
Meet Brad Orrison, who was a dumpster diving, blues listening Ole Miss grad when at the tender age of 24, he decided to build a 300-square-foot BBQ joint out of all the stuff (junk) he had collected over the years. He convinced his then 19-year-old sister Brooke to join him on the crazy venture, and The Shed BBQ & Blues Joint was born!
Today, that 300-square-foot “shed” has expanded to about 15,000 square feet and has become one of the most renowned BBQ joints in the South. It is a treasure trove of junk from every corner of the earth, much of it donated by loyal ShedHeds.
Since opening The Shed in August 2001, Brad Orrison and Brooke Orrison Lewis have become internationally known for their unique blend of flavorful BBQ and toe-tapping blues. Over the years, The Shed has overcome hurricanes (Katrina in 2005), floods and a devastating fire (The Shed burned to the ground in 2012), and we’ve come out smokin’!
The Shed is the real deal, having won more than 140 awards: most recently the 2013 Memphis in May World Championship in the whole hog category. We were also named No. 4 in Forbes “10 Great BBQ Joints Across the USA.” You see, The Shed isn’t a fancy place, it’s an experience – one we hope you can relive right in your own home when you open a bottle of The Shed’s award-winning sauces and marinades.
So what makes us different? While you may find “junk” in every nook and cranny of our BBQ joint, you will never find it in any of The Shed’s products. In the words of our Head ShedHed Brad, “The Shed sauces and marinades are the essence of what makes barbeque America’s favorite cuisine. We’re just doing it in a junk-free and gluten-free way not found among many of our competitors.” Another difference is that our sauce is authentic. It’s the same sauce we use at every single one of our locations – the same sauce that has won 98 national awards!
So call some friends, crank up the blues and get sauced!