The Romance of The Shed BBQ & Blues Joint


THE PACIFIC NORTHWEST NBBQN BARBECUE CONNECTION
By Bob Lyon
bobsanlyon@comcast.net
with Meatball’s help

During the past year I’ve written four articles springing from the National Barbecue Association’s Trade Show in Mobile, Alabama.  My previous articles over 20 some years were one each for the National Barbecue News and KCBS Bull Sheet.  This time I collected information and photographs about the trade show, the BBQ tours, the Pork Seminar and Exhibitors.  I’d expected to do a fifth one about the Shed itself, stemming from a final stop there on one of the tours.  Alas, with the darkness outside and the inability of my camera to capture the images successfully, the only good photo I had was of the Shed’s famous break-down bus with which they traveled sporadically.  Fortunately Meathead Goldwyn (aka Meathead, AmazingRibs.com) and a couple of others had bypassed the tour, going directly to the Shed itself, where he took over 90 pictures with a much better camera than mine.  He recently emailed me 47 of them from which I picked the ones for this article.

For me the Shed had become a Mecca of barbecue success, one I hoped to visit after meeting the principals at the Austin NBBQA Trade Shows several years ago.  I’d even been sent some of Linda Orrison’s incomparable cheese grits as well as a rack of Hobson Cherry’s ribs.  The trade show’s opening session caught me up with everything that had happened since Austin, aside from occasional articles and photos in the trade publications.  Arriving at the Shed in the dark, the inside decorations, gravel floor, rustic tables and music were everything I expected.  It wasn’t until Meathead’s photos arrived that I realized how much I’d missed.

Meanwhile, six shows on the Food network featuring the Shed principals and their activities intrigued me on consecutive Thursdays nights.  I’d heard Linda, Brad and Brooke speak extensively.  Craig had entertained us at the Saucerey, demonstrating the bottling process.  I may have heard a dozen words from Hobson Cherry prior to the program.  I wasn’t sure any of the other characters even existed.  Once again Meathead filled me in.  I’d expressed my reservations to Linda after each program about accuracy from a barbecue point of view as well as their becoming caricatures of themselves, rather than the marvelous people I knew them to be.  The last program with both bottling and contest participation took care of that.  They had to use a different hog from their recent Memphis-in-May winner, one I’d enjoyed in both Austin and Mobile.  What’s wrong with third place overall!   I urge all National Barbecue News readers to watch any reruns and tune in next year for Phase Two.


Photo courtesy of Meathead, AmazingRibs.com
The Pimps photo proves they are Shed regulars on the Food shows.


Photo courtesy of Meathead, AmazingRibs.com
Meathead and Dave Raymond (Sweet Baby Ray’s BBQ Sauce).


Photo courtesy of Meathead, AmazingRibs.com
A Shed waiter with a patron’s choice of food.


Photo courtesy of Meathead, AmazingRibs.com
A dozen Shed sandwiches.  Brad got 100 of them by boat on one show.


Photo courtesy of Meathead, AmazingRibs.com
The Entrance to the Shed, no doubt about it.


Photo courtesy of Meathead, AmazingRibs.com
Brad and a shed waitress in his usual Food Network character.


Photo courtesy of Meathead, AmazingRibs.com
The bar is like no other: lots of draft beer choices.


Photo courtesy of Meathead, AmazingRibs.com
Meathead got to see the decorated insides of four toilets like this one.


Photo courtesy of Meathead, AmazingRibs.com
Singer Rochelle Harper and dishwasher, spoon man Coal Miner, in a blur.


Photo by Linda Orrison
Rene Patout, sauce, pork skins and boudin specialist.


Photo courtesy of Meathead, AmazingRibs.com
A hungry customer has a good start on his tray.


Photo courtesy of Meathead, AmazingRibs.com
Craig’s sauce supplies authenticate his Food Network demo.


Photo courtesy of Meathead, AmazingRibs.com
Wood pile on the left and some reserve junk.


Photo courtesy of Meathead, AmazingRibs.com
The water landing on the Food show actually exists at The Shed.

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