Monk: The Shed has always been a family operation, originally built on a “shoestring budget without the shoestrings” approach by siblings Brooke Lewis and Brad Orrison. But they’ll be the first ones to tell you, as they’ve grown the business in the past 23 years to a destination joint on over 30 acres that includes a full-time saucery business, they could not do it without their killer staff.

If you’re not familiar with The Shed, they put a Mississippi spin on barbecue which means brown sugar in the rubs and smoking over pecan wood. And it also means smoking pork butts with a rub of just minced garlic, , which this North Carolina guy can confirm is unique. Whatever it is, they must be doing something right as they’ve won countless awards including two Memphis in May World Grand Championships.

Description: Siblings Brad Orrison and Brooke Lewis run The Shed BBQ & Blues Joint as well as The Saucery in Ocean Springs, Mississippi, where they specialize in crafting high-quality Southern-style barbecue. With the help of their team, they make ribs, brisket, and more for the restaurant and ship their sauces across the country.