Posted on 06/18/2009 6:51:13 AM PDT by Islander7
Southern barbecue is a must-have item on the set of “Live with Regis and Kelly” — after Brad Orrison finished taping his segment for today’s morning show, two smoked pork shoulders disappeared off the set.
Orrison, his sister, Brooke Orrison Lewis and brother, Brett, were in New York for the taping of the show’s grilling contest, “Live’s Ultimate Hometown Grill Off” Wednesday and showed host Regis Philbin and his wife, Joy, (subbing for a vacationing Kelly Ripa) how he makes pulled pork sandwiches at The Shed BBQ and Blues Joint near Ocean Springs.
“After it was over and the cameras stopped rolling, one of the producers said, ‘Where is it? Where’s the pork?’ and it was gone!” Orrison said.
Orrison had brought a couple of pork shoulders that actually had been smoked at The Shed to prepare the sandwiches, and there was barbecue from the staff food stylist, prepared according to the recipe the Orrisons sent in with their nomination.
“The general experience was it was a whole lot of fun,” Orrison said. “If someone had told us five years ago we’d be on ‘Regis and Kelly’ and representing the Mississippi Gulf Coast on national television, I’d never in a million years thought it would have come true.”
Lewis said brother Brett, a musician and music producer who lives in Austin, Texas, and is in charge of booking music for The Shed, surprised his brother and sister by meeting them in New York.
After the taping the Orrisons got some lunch and then planned to meet some family and friends Wednesday night.
They also plan to be in the “Regis and Kelly” audience today.
“The people there were all very welcoming,” Lewis said of the taping. “We talked to producers and saw (Michael) Gelman. After the taping Regis and Joy left, then Joy came back to talk to us,”
The segment on The Shed airs today at 9 a.m. on WLOX.
I'm heading to the Shed for lunch. I'll post pictures from my experience.
BTW, the brother and sister who started the Shed were barely out their teens! Gotta love that capitalist blood in these two youngsters.
Some of the Awards & Recognition they've earned include:
“Best Venue of Coast Attitude” The Observer 2004
“Best Barbeque on the Coast” The Observer 2004 – 2008
“Best Pork Sandwich in America” 2001 National BBQ News Magazine
“Tapestry Award, Retail Small Business of the Year” Ms. Business Journal and the Sun Herald 2004
“Award of Excellence” Ms. Business Journal 2007
“Top 10 Business Leaders under Forty” Brooke 2004 then Brad in 2007
“Top 50 Business Women in Mississippi” 2006
“Top Forty Fastest Growing Businesses in Mississippi” 2007….and the list goes on...
No fair! pics! NOW I’m HUNGRY!
New York City???
Git a rope...
Best I ever had was at the City market in Luling, Tx.
Take your pick of several excellent joints, but my favorite is Jack Stack.
--The night before, liberally rub pork with Stubb's Pork Rub and place in fridge overnight
--Soak apple wood and hickory wood chips in water overnight
--In the AM, get the smoker going (I use a propane type) and apply Stubb's Moppin' Sauce to the pork
--Use the water from the wood soaking and add one bottle of dark beer and some lemon slices to the drip pan
--Set the temp at 235 and smoke for 2-4 hours
--Remove pork from smoker, re-apply the Moppin' Sauce, wrap in heavy duty aliminum foil (add water before you seal it)
--Cook in kitchen oven for another 12-14 hours at 235; remove when internal temp is >180
--Let pork sit for 3 hours or so and then pull it apart, stripping fat (save big outer layer of fat)
--Save water/drippings and put drippings and pulled pork in ZipLock bag in fridge overnight (I also leave the fat layer in the bag so the meat soaks up some additional smoke flavor)
And THAT'S how we do it in northern New Jersey, boys and girls.
Disqualify. The finest bbq shacks never serve beer.
Preach!
Wrongo...
FR BBQ Ping list!
Been years since I been on a bbq thread. I see not much has changed. Deluded and misguided folks still try to call cow bbq. And the sacrilege of beer in a bbq shack.
Best barbecue ANYWHERE is Archibald’s in Northport, Alabama
Don’t take my word for it. TRy it.
Gotta tell ya. I lived in Texas for 2 years and ate a LOT of ‘que. Closed pit cooking just doesn’t produce the flavor of open pit cooking. They’re not even close.
Besides, what is this stuff called “beef”? Pork is barbecue. Chicken in a pinch.
Get a pulled pork sandwich first, with a side of ribs and a bowl of beans - all very slowly cooked. You’ll thank me.
Wash it down with sweet tea.
Meh.
Really good BBQ requires really good homebrew beer.
Same here. But I still have dreams of finding a complete dump of a country shack that has its walls so saturated in wood smoke that a termite won’t eat it and makes the finest BBQ ever smoked. I’ll keep looking.
Not in God’s Country, it don’t. Don’t know how they do it where you’re from. It’s nothing for or against beer - cold or homebrew. It’s simply tradition. You can go to a beer joint and maybe get a passable pork pig sammitch. But, it will NOT be the best bbq.
I will later post photographic evidence to prove my point.
“representing the Mississippi Gulf Coast”
I thought we were talking about barbecue?!
Start with eastern North Carolina and go from there. Not that others are bad, but...they said we were talking ‘que.
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