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fire u p t h e grill a n d learn t h is m a n ’s a w a r d -w in n in g recipe fo r s u c c e s s .
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by rich ar d SWEARINGER photos ANDY LYONS
“You gotta have mojo,
and you have to pay attention to the details,” says
Brad Orrison, whose Pulled Pork Sandwich won the
Live! With Regis and Kelly Ultimate Hometown
Grill-Off
earlier this year. (Turn the page for his
prize-winning recipe.)
“Mojo,” he says, “is the self-confidence you get
from knowing your family is going to love the food
because you took the time to do it right.”
As for the details, Brad recommends tracking
those with a timer and a thermometer. Give the
meat a full 90 minutes to absorb the flavors of its
spicy rub, then cook slowly until it reaches 180°F.
“That’s the temperature when meat just falls off
the bone,” says Brad. “Put it on a bun, add the sauce,
and you are on your way to barbecue heaven.”
Brad’s love of barbecue and blues music led him to
open The Shed Barbeque and Blues Joint in Ocean
Springs, Mississippi, in 2001. He started with a
$3,000 loan from his grandmother, volunteer labor,
and salvaged building supplies. The 300-square-foot
building inspired its name. “When we got it built,”
Brad says, “my sister Brooke and I stood back and
said ‘Look, it’s ‘The Shed’.”
brad’s restaurant is a national standout
live! w ith regis a n d kelly
BRAD ORRISON
of The Shed Barbeque and Blues Joint In Ocean Springs,
Mississippi, beat high odds to win the
Ultimate Hometown Grill-Off.
More
than 10,000 nominations for local restaurants in all 50 states were
submitted by our readers and the viewers of
Live! With Regis and Kelly.
After online voting narrowed the field to two, Brad’s “sassy" sauce and
“perfectly cooked pork" impressed judges—including Nancy Wall Hopkins,
our deputy food and entertaining editor—during an in-studio cook-off.
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j u n e 2010
b e t t e r h o m e s a n d g a r d e n s
