If you take exit 57 off I-10 and head north, you will be travel the highway to Bar-B-Que heaven. Lit up on the left will be "The Shed".
How "The Shed" became "The Shed" is quite interesting. It started with the young entrepreneur, Brad Orrison. While in school at Ole Miss he perfected his secret spice rub. But he's also a self proclaimed dumpster diver.
Why is this relevant, you might ask? Well, it's because he built his shed with salvaged wood. That was about a year and a half ago.
The day before "The Shed" opened, an angel, in the form of Poppa Jack, showed up with a very special sauce. Their goal for that first day was to do $350 in business. They did $400.
Since then, the Ocean Springs landmark has done so well, Brad has had to make seven additions to the original building.
When you walk in, the hardwood floors that you see are actually from a Baptist Church that was being refurbished.
This is a great family place, and in the summer, it's packed inside and outside.
As for the future, Brad sees "nothin' but fine bar-b-que and a lot more people."
On the menu, there are only 13 items.
"That way we can keep everything really simple and really quality," Brad says.
The favorite is the Baby Back Ribs but you can also pick from pulled pork, beef, chicken or smoked sausage. Side items include baked beans, coleslaw, macaroni salad.
"The Shed" is not a fancy place, but wow, is it an experience with excellent food. Try "The Shed" just once and a second and third visit will soon follow.
The Shed is closed on Mondays and Tuesdays, and cooking Sunday, Wednesday and Thursday from 11am to 9pm and Friday and Saturday from 11am to 10pm.
Live "Shed Head Blues" play on Saturday nights from 7-10pm. Acoustic music plays on Wednesdays and Sundays.
By: Carrie Duncan