The Big Apple gets fed by The Shed (Best BBQ anywhere!)

SUN HERALD ^ | June 18, 2009 | By Kate Magandy

[Islander7]

The best way to start a food fight is to brag on your favorite BBQ join.

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...

[US Navy Vet]

No fair! pics! NOW I’m HUNGRY!

[cspackler]

Can't possibly measure up to the Dinosaur BBQ, recently opened in NYC.

New York City???

Git a rope...

[cspackler]

Gates is a chain, don't count...

Best I ever had was at the City market in Luling, Tx.

[Skooz]

Best BBQ on the planet: Kansas City.

Take your pick of several excellent joints, but my favorite is Jack Stack.

[Ditter]

OH yeah! Really! BBQ pork ribs like I have never tasted them before! It was a little town south of Nashville after you get off the Natchez Trace Parkway. I wish I could remember the name. I bought a t-shirt but I don't think I have it any more. I would love to do the Trace again this fall so I could enjoy the leaves and the BBQ. ;0)

[Pharmboy]

Mmmm...mmm. I have yet to enjoy a smoked pork shoulder better than the ones I do myself. Here's my recipe:

--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.

[don-o]

the beer is cold!!

Disqualify. The finest bbq shacks never serve beer.

[don-o]

Preach!

[Lurker]

The finest bbq shacks never serve beer.

Wrongo...

[stainlessbanner]

FR BBQ Ping list!

[don-o]

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.

[chesley]

Best barbecue ANYWHERE is Archibald’s in Northport, Alabama

Don’t take my word for it. TRy it.

[chesley]

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.

[ctdonath2]

Get a pulled pork sandwich first, with a side of ribs and a bowl of beans - all very slowly cooked. You’ll thank me.

[don-o]

Wash it down with sweet tea.

[ctdonath2]

Meh.
Really good BBQ requires really good homebrew beer.

[Rebelbase]

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.

[don-o]

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.

[Lee'sGhost]

“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.