Featured BBQ Team2020-12-15T14:00:49-06:00


Welcome to the World of Great Barbeque with the Superb Sounds of Old School Blues and Ice-Cold Beer all wrapped up in a fun, Junkadelic atmosphere. The Shed BBQ & Blues Joint is a family owned business that caters to families; that’s why we’re known as A FamilyFoodDrinkery!

The Shed is an Experience, a destination to enjoy. ShedHeds bring their families, sit around the bonfires, hug their kids, and eat the best darn BBQ on the bayou (of course we’re the only BBQ on the Bayou).

We don’t brag about how good our Que is we let the National Awards do that for us (check out our Awards page). Our meats are slow smoked daily by our PitMasters in our seasoned Wood Burning Pits. Our Sweet Southern Sauce is homemade by our Saucerers in Ocean Springs at our very own Saucery!

People come from all over to sit back at The Shed and have a mini-vacation. It’s that special!
Most things about The Shed are a little different than what you’re used to. When you drive up, your senses begin to take over. Smelling the aroma of the que, seeing the crazy atmosphere outside and then when you walk in the door you’ll probably look like a deer in the headlights.

There’s stuff hanging, Shed Philosophies posted all over, license plates, special ‘junk’ gifts our ShedHeds have given us, the Blues playing just a little bit louder than normal, our ShedRunners yelling out names and a bunch of extra friendly folks having a good time.

Visit https://www.shedbbq.com/ to learn more.


  • The Awards that The Shed has won fill the trophy case to overflowing. Winning over 20 awards for their sauces at the National BBQ Association Convention, as well as the Grand World Championship in the Whole Hog Division at the Memphis in May World Championship, are only a few notches in the belts of The Shed’s BBQ competition team.

    Most every item on The Shed’s menu has won prestigious awards. From all of the meats, the sauces, to Daddy O’s coleslaw. The Shed is proud of their accomplishments in the National BBQ arena, but even more proud to serve up all these award-winning dishes every day. Eating a pulled pork sandwich at The Shed, knowing that it is the Ultimate Hometown Grill Off Champion on the Regis and Kelly Show is quite a treat for our ShedHeds.


The Shed - Cluckin' Awesome Poultry Rub
The Shed Rack Attack Rib Rub


Scotty's Reverse Sear Prime Rib

We had the privilege of cooking Father's Day weekend at the Denver BBQ Festival. On Saturday Scotty cooked up the finest prime rib we have ever seen. When we asked him about why he chose to cook prime rib his answer was, it is one of those dishes that can satisfy everyone whether you like your steak well done or medium rare. There is something for everyone.


  • Bone-In Prime Rib Roast

  • Fresh Ground Black Pepper

  • Sea Salt

  • Rack Attack Rib Rub


  1. Heat smoker to 250 and smoke for 3 hours.

  2. Pull off smoker

  3. Sear Prime Rib over direct heat, rotating to get a nice crisp Char on all sides. Pull prime rib when the desired internal temperature is met. We like to cook our Prime rib to 135-140 degrees for a medium-rare

  4. Let rest 20 minutes, slice enjoy.

Helpful Tip:  Once your Prime Rib is cooked to your desired temperature, if someone in your party likes a more well-done piece, throw an individual slice back on the grill. This will make your guest happy without feeling like you have to overcook your entire gorgeous prime rib to satisfy those medium to well-done meat eaters.