(paper tears) - The Shed is high-volume. We have a small crew that's
been with us a long time, so we have an average
of 5-6,000 people a week that run through the
front doors of The Shed. We'll serve 2,000 pounds of meat a day in our peak season and
that does not include what we're shipping out every day. - [Brad] 40, 50 briskets,
60, 70 pork butts, 2 or 300 racks of ribs,
150 gallons of sauce, every four days. And every day, it seems like we're cooking more and more. (energetic music plays) - So here at The Shed, we have two facets, right? We have The Shed BBQ and Blues Joint, and then we have the Saucery, which is our co-packing facility. - That's where we make
all our fresh seasonings, our fresh sauce. Today, Scott, the saucer, he whipped up a batch of our Southern Sweet, which is what we use at The Shed every day all day. That's our jam, so tomato-based, sweet. Of course, you know, it's gotta be sweet, we're in Mississippi. What you're hearing behind
us is our bottling lines. So all the sauce that we put
on the plates at The Shed we make here and then any retail bottles that you see somewhere,
we also produce that. We're filling them, they're
getting lids put on, labels put on, date code, heat shrink, and out in the mail to somebody. We don't know who you are yet, but we could appreciate the order. - [Brooke] So apart from
bottling at the Saucery, we also facilitate the rubs, super fresh, all fresh-ground products. - We're gonna make a
world-famous Shed rib rub. Seven ingredients, but I can't tell ya how much it is. - [Brooke] And Scott has
worked at the Saucery since day one. - [Scott L] There's gonna
be a total of 75 pounds of brown sugar that goes in that. - We're in South Mississippi,
and we like sweet. - We're right next to Louisiana, which is like the sugar
capital of the United States. Barbecue, in regionality,
is about getting something that's from your local area. If you're buying sugar, it
probably came from Louisiana. Keep it sweet and sticky, just like the humidity around here. - I gotta make sure it
mixes all the way in. I would hate for them to
grab a handful and just get all spice or something, you know? Gonna box this up and we'll send it next door to The Shed and they'll probably use it fairly quickly. - [Brad] Best ribs in the business. Seaboard Farms, Prairie Fresh. So we'll start out, fresh cases. We get our rib rub that we just picked up from the Saucery. We'll rub em' up, put em' on some pans, get em' in the smoker. We season em' a little bit differently. Trying to get all the sides. We're rolling right into a tub. Sometimes if we're crazy busy, we'll roll em' in a barrel. Depends on how many
racks that we gotta do. - With our ribs, we don't shoot for a competition-style rib. A competition-style rib
would be one that you can take a bite out of and see your bite mark. What all of our fans and all of our regulars have come used to, and what we've found the
majority of the public likes, is a fall-off-the-bone rib. All right, these are
all done being seasoned. They'll go in the walk-in overnight and be cooked tomorrow. So these have been marinating overnight, and all the brown sugar has basically penetrated the entire rack. - [Brad] For ease of use,
we put all the ribs on trays because when you're doing so many, it's a little hard to get in there. That's why these racks in here continue to be a little bit cleaner than everything else
we're cooking directly on. - [Scott Z] And I think,
honestly, we retain a lot of the moisture on the ribs by doing it this way. You're not wide-open
drying out the entire rib 'cause when we go into our wrap stage, we've still got moisture
in that meat because they're sitting on top of each other. - So at The Shed, we're
here day in and day out, but we also compete on
the barbecue circuit and that's a whole other animal. We're competing, we have
a large competition team. I'm blessed to say that we have won the World Grand Championship twice. Our guests here love
it falling off the bone and that's what we serve. On the barbecue circuit,
it's a little different. If your meat's falling off the bone, you're not gonna score very well. - All right, so let's get in on some ribs. So these are halfway through. These are about 150
degrees, right when all that fat starts to render and you get that beautiful, orangey-red color to 'em. So what we're looking for on the ribs is to see that nice color on 'em. You can see the fat
starting to render out. You can totally eat
this rib, not a problem, but our next step, we
call it the cut-and-wrap, and it's twofold so not only does it allow us to have a beautiful rack of ribs, but once we score the backside, they come apart in four
and six bones each, so it also helps with the
efficiency of the line. So it's a three hour process with the cut-and-wrap happening pretty much right in the middle of it. - [Scott Z] So this is
our rib rub that every rib has been seasoned in raw. And then our original sauce. And all we're doing is adding
another layer of flavor. Flavor and adding moisture
with the sauce on the cut. Gives it a really good finish, too. Even coming straight out of the foil. It's just a Southern
sweet brown sugar base. We're in the South, so everything's got a lot of sugar in it. And then when we're
putting them on the rack, if you noticed they're
actually upside down so the top of that rib is what's sitting on the downside. So all those juices, all that sauce, is sitting on the top of that. Otherwise you're just gonna end up with too much bark. It's too much brown sugar, too much sweet, too much smoke. - These were featured on the season two of Diners, Drive-Ins and
Dives, and still to this day, people come in and say, "What'd Guy eat?" He had the baby backs, amen. Let's go. They're gonna go back into the smoker for another hour. As soon as they get tender, they are going straight to the line. So it's been about two hours since we did the cut-and-wrap on the ribs. It's time to open up the old hickory and see where they're at. I always like to pull one from the middle of the pan. All the ends will get done first, so if you want like a true test on if these are done or not, you always wanna pull from the middle. And as you can see, all those juices are sitting
right inside the foil. And the ribs have been
sitting face-down in it. So we end up with a picture-perfect, extremely juice, fall-off-the-bone, rib. These'll be going straight up to the line to put on plates. So this is the beginning
of our pork butts, the beginning of the pulled pork, and it's a very simple recipe. We literally just do minced
garlic, and a lot of it, and a pecan smoke. Honestly, the simpler, the better. When we tell people that we
only do garlic on our pork, they look at us and think
that we're lying to 'em. They think we're not wanting
to give them the secret, but it's legitimately just minced garlic. I mean, it's won us national awards. Regis and Kelly's Hometown Grill-Off, we won that with a pork
sandwich with a slaw topper. We always run our pork on the left and our brisket on the right. We'll stack our bigger butts,
they'll go on the top racks, our smaller ones will go on the bottom. And that's a ten degree
difference in the rack. So your top rack's always consistently running a little bit
hotter than your bottom. So with us putting these
on top of each other, as this cooker rotates,
we're gonna have our own drippings dropping on each other. So it'll be self-basting
the entire time we cook. So when we open it in the morning, it's literally gonna look like we've been glazing it the entire time. So these have come from the Saucery. They'll trim the deckle off, that hard piece of fat that
is not gonna render out. So the fact that we don't
have to trim brisket here in-house, and it's
coming from the Saucery, is about the best thing
we could ask for here. All right, so a Texas-style rub would be a salt and pepper-style rub. We got turbinado sugar, garlic salt, salt, black pepper. That's about it. - So right now, it's all
about covering the meat, making sure it gets in each crevice. Once I rub it, I'll start stacking them. So they'll just sit on top of each other to really help get in
the grain of the meat. - [Scott Z] So when we go in, we're gonna put that cap
towards the fire box. That keeps the flat,
which is a thinner cut, it's gonna help keep it moist. - The Shed in a nutshell was originally built out of 'one man's trash
is another man's treasure.' We built it on a shoestring budget without the shoestring. So I was 19, Brad was 24, and we used Brad's dumpster-diving
treasures to kind of build out the first original Shed. 23 years later, we're on 30 acres and all of it is just
really handing it back to growing grassroots, but also having an amazing crew. - [Brad] This crew is
exactly what I feel like every restaurant and every
barbecue joint deserves is people that believe in the product, they believe in what we're doing. - [Brooke] Everybody's in it to win it. (upbeat music plays) - [Scott Z] We're getting
all the pans laid out to get the pork and briskets
pulled off for the day. So we're looking for that- looking towards the cap,
I don't wanna see it kinda bounce like that. See how it's kinda rolling
back and forth like a wave? You don't want them to be too stiff, but you also don't want them to be- you don't want your finger to just slide straight through the flat. So we're pulling the butcher
paper about an arm's length and then we will double-wrap
every single brisket. What it's gonna do is it's gonna maintain all the juices, finish off the bark, and it won't continue cooking. It slows down how fast it's continuing to cook while we hold. So when we're folding, I do side-to-side and we're trying to maintain as much of the juice as we can. It's gonna naturally seep out. And then I'll turn it
sideways, upside down, and actually roll it. And, honestly, that's just one way that I have found to keep it tight. And then you end up back on the top. - [Brad] And we've tried
so many different ways. I mean, we've wrapped
'em in cellophane before, we've wrapped 'em in foil. Started doing the butcher paper and that butcher paper just
solidifies all the juices and makes that bark just stick right to the outside of every slice. But we're just trying to keep 'em to right around 150 degrees. They'll go to the line. All these will be sold today. Service is at 11, so there
is that resting period, that marinating in its own juices, creating that bark. - [Scott Z] And we're trained
all the way to our line. Our line knows what to feel for. If it doesn't look good,
we're not serving it. - We got the briskets
done, they're wrapped, ready for service, now
we're gonna check the pork. All right, so the idea is we're gonna make a mountain of pork, okay? - [Brooke] Oh, okay. - All right, so we got,
I think, 36 butts here. On a perfect day, we'll pull 'em off, we'll let 'em cool down
to around 140 degrees, that's when we'll go in and start pulling all the pork,
mixing in the top bark really really well. It's all hands on deck, always,
when we're pulling the pork. - And we have a double-pull system where we'll pull the pork
down, hand that over, let somebody else give it some love and filter through it a little bit so we don't waste anything. - So even though it just looks like we're kinda tearing it apart,
there's some technique that goes to it. We're gonna leave the bigger chunks in bigger chunks just
to retain the moisture. All I'm doing right now is going through, pulling out cartilage and bone. - [Brad] That's what we're looking for. That's exactly how we'd
layer it on a pork sandwich. Coleslaw topper, we are in the South. - [Scott Z] Now we're
getting the pans full. These will actually go
out to the serving line. And we're getting all
the flavor into the pan. - [Brad] Right now, we're
dealing with our lunch rush. And typically, the lunch
rush lasts from like 10:30 to 2:30. All right, I got a brisket sliced, got the pork sandwich, then you got a baby back plate, T.T. - Barbecue in Mississippi is sweet, it's to the point, you get
exactly what you're expecting. And, you know, we're on
the coast of Mississippi, and every state has different
regions of their state. We encapsulate Southern barbecue
in southern Mississippi. We do it with dark brown
sugar, fresh spices, pecan wood, and just a lot of grit. - [Brooke] That's right. - You know, we don't
have grits on the menu, but it's a lot of grit
to make this happen. (energetic music plays)
