Brad Orrison was dumpster diving in Oxford, Mississippi when he had the idea. Knee deep in discarded hardwood flooring, he decided he was going to build himself a BBQ joint out of all the junk he’d collected. He moved back to Ocean Springs, enlisted his sister Brooke and his brother Brett, and hammered and nailed a 300-square-foot takeout shack into existence in 2001. Brett had just graduated from Full Sail University in recording arts and had been engineering sound at the House of Blues in New Orleans, so within weeks of opening the BBQ shack, a full blues venue materialized around it. The Shed BBQ and Blues Joint appeared in Season 3, Episode 13 of Diners, Drive-Ins and Dives, “All Kinds of BBQ,” which aired July 7, 2008. Guy Fieri called it one of the hippest dives on the show. The baby back ribs he described as “as tender as you can get.” The Shed has since won the Grand Prize at the Memphis in May World BBQ Championships in both 2015 and 2018 and accumulated over 100 national and regional BBQ awards.
Quick Facts
Restaurant: The Shed BBQ and Blues Joint
City: Ocean Springs, Mississippi
Cuisine: BBQ
DDD Season: 3
DDD Episode: 13
Episode Title: All Kinds of BBQ
Original Air Date: July 7, 2008
Address: 7501 MS Highway 57, Ocean Springs, MS 39565
Phone: 228-875-9590
Website: https://www.theshedbbq.com/
Status: Open
About The Shed BBQ and Blues Joint
The original 300-square-foot shack is now a 9,570-square-foot compound that seats 120 inside and 450 outside, with string lights, bonfires, live blues music every Friday and Saturday night (always free), and a décor made up almost entirely of junk that Brad, the family, and the restaurant’s loyal “ShedHed” community brought in over the years. Every piece of décor has a story. The corrugated tin came from Brad’s college dumpster diving. The chandelier in the corner came from a regular’s attic. The piano in the back was played by a ShedHed as a child.
Brad Orrison passed away, and his sister Brooke Lewis now leads the operation. The menu has not changed much. The BBQ is still pecan-wood smoked with the signature Shed Rub. The Saucery, run by their father “Daddy O,” still produces the house sauces from scratch. The restaurant ships nationwide through Goldbelly. A second location has opened in Baton Rouge, Louisiana.
What to Eat at The Shed BBQ and Blues Joint
The Baby Back Ribs are the dish Guy specifically called out during filming and the menu item that has defined The Shed’s national reputation. The 16-Hour Brisket is the other showstopper that arrives fall-apart tender after a full day on the smoker. The Pulled Pork, BBQ Chicken Wings, and Mississippi Made Sausage round out the pit program. On the sides: the Daddy-O’s Cole Slaw, G-Maw’s Baked Beans, Mamma Mia’s Mac Salad, and Sweet Potato Casserole all have their own loyal followings. The house BBQ sauces, including the ShedSpred and specialty sauces, are available for purchase on site and by mail.
Bring The Shed home with Guy on Fire for your own pecan-wood smoked session, and Guy’s Flavortown Dry Rub Variety Pack for the full coverage across ribs, brisket, and chicken.
Plan Your Visit
The Shed is open Monday through Saturday 10:00 AM to 9:00 PM. Live blues music Friday and Saturday nights, always free. The parking lot and walkways are gravel, so plan accordingly if you have mobility considerations.
Address: 7501 MS Highway 57, Ocean Springs, MS 39565
Phone: 228-875-9590
Website: https://www.theshedbbq.com/
Status: Open
Triple D Essentials
Stream the All Kinds of BBQ episode on Amazon. Planning a Gulf Coast road trip? Find hotels in Biloxi or Ocean Springs on Booking.com.
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The Shed BBQ and Blues Joint appeared in Season 3, Episode 13 of Diners, Drive-Ins and Dives, “All Kinds of BBQ,” originally aired July 7, 2008. The Shed won the Grand Prize at the Memphis in May World BBQ Championships in 2015 and 2018.