I've been lucky enough to build amazing relationships with some of the top pitmasters in the world. In this Meat the Masters series I have convinced them to share some of their best kept secrets with you guys.
In this episode, we travel to Ocean Springs, MS to see my buddy Brad Orrison at The Shed BBQ & Blues Joint. Brad and his sister Brooke are famous for their World Championship BBQ having won Memphis in May two times! However, they are also very well known for their crawfish on the Gulf Coast. Brooke's husband is a boat captain, so to say this family knows seafood is an understatement!
I've been boiling crawfish for over 20 years. in fact, that is how I got my start in outdoor cooking. Brad hit me with a couple MAJOR secrets in this cook. He leveraged a fairly new concept of using two pots which I have been seeing more and more of lately. The use of a clean water pot to boil and then soaking in a 140 degree pot in this video made me a believer as soon as I tasted them. The 2nd tip was a new liquid ingredient I had never seen used. You'll have to watch to check that out.
We shot this video in January right when crawfish season started and we just had a cold snap, so the crawfish were not as big as you can typically find at The Shed. The Shed normally starts serving crawfish the first week of Spring and are known for only boiling huge "select" crawfish. Next time you are traveling down I-10 be sure to stop and "Get Fed at the Shed!"
Video for this recipe ->Â https://youtu.be/BRZmdEsRQqg
Some photos from our visit to The Shed:
