Let’s talk about the star of the show: the barbecue. These pitmasters don’t play around. Slow-smoked over pecan wood and crafted with love, their ribs fall off the bone with a perfect bark and kiss of smoke. Sausage is course ground and locally made. Brisket is tender and richly marbled, with burnt ends that border on divine. Pulled pork is piled high, juicy and laced with their award-winning sauce- equal parts tangy, sweet, and smoky. Even the sides are standouts: creamy mac ‘n’ cheese, spicy collard greens, and baked beans that could headline a menu all their own. A fan favorite is the sweet potato casserole, seasoned to a warm perfection with nutmeg, brown sugar, and cinammon.
“All of our stuff is smoked with pecan wood, we love that it’s a light and sweet smoke. It’s got a vanilla derivative in it- it’s just a beautiful smoke.” Says Lewis. “We work directly with the farmers on a lot of situations at The Shed. We like to know where all of our stuff comes from. We serve an all natural, prairie fresh, baby back rib- and they’re a true baby back, sometimes you’ll go get ribs and they’ll be a St. Louis cut or a spare rib cut. We carry a true baby back rib, and they’re all natural. We like to know what we’re feeding our families.”
