July 3, 2011

The Best Down Home Barbecue in Mississippi!


America was not built on fear. America was built on courage, on imagination and an unbeatable determination to do the job at hand. Steadfast in our faith in the Almighty, we will advance toward a world where man's freedom is secure. To that end we will devote our strength, our resources, and our firmness of resolve. With God's help, the future of mankind will be assured in a world of justice, harmony, and peace. President Harry Truman 

Teach Your Children Well...I Pledge Allegiance to the Flag..of The United States of America...One Nation Under God...

What is more celebratory on the 4th of July, than a big family barbecue? Estelle's has selected the best of Mississippi recipes of course, so get your grill ready and your appetities geared up as we celebrate our blessed freedoms and the good ole' USA!

A dream of an Ole Miss boy....starting his own barbecue business! Just a dream which he turned into a reality..now known as........"The Shed!"

The Shed’s not a fancy restaurant, as a matter of fact, it’s not a restaurant at all….it’s a full fledged JOINT….The Shed is an Experience, a Destination to enjoy! ShedHeds bring their families, sit around the bonfires, hug their kids, and eat the best darn BBQ on the bayou. (Of course… it’s the only BBQ on the Bayou). On Friday and Saturday nights the sounds of live Blues radiate from the stage bringing with it the essence of old school, down-home southern, tacky charm.

The Original Shed is located in Ocean Springs, Mississippi. Within the last two years The Shed has not only grown in size but there are now five other Sheds in the Southeast covering a five state area from Louisiana to Florida. Oh, how I love Mississippi!

The Shed's Pulled Pork Sandwich
1 1/4 pounds deep dark brown sugar
 ¼ Cup paprika
2 Tbs black pepper
1 Tbs chili pepper
 1 Tbs garlic salt,
2 1/4 Teaspoons white pepper
2 1/4 Teaspoons onion salt
 2 1/4 Teaspoons cumin

Shed Spred:
4 Cups Tomato Sauce
1 Cup Tomato Puree
¼ Cup Ketchup
2 Tbs cane syrup
 ½ Cup Worcestershire Sauce
 ¼ Cup Cajun Seasonings
2 Tbs Soy sauce
2 Tbs yellow mustard
2 Tbs crystal hot sauce
 ¼ can of beer and a few cold ones for the cook
1 fresh lemon (juiced, no seeds)
1 ½ tsp. black pepper
 1 ½ tsp. cayenne pepper
 1 ½ tsp. garlic salt
Now throw in a mere 2 ½ pounds of deep dark brown sugar

FACT: "Music is a must every time the rub is made or it just won't taste the same. Then just a little taste to make sure the flavor is that perfect blend that conjures up good times around the table with friends and family. Now we gather up our Mississippi grown pecan wood to stoke the fire in our old school pit. Our pit has been burning for eight straight years with the exception of the three days Katrina put her out."

"Our main ingredient is our fresh organic pork. We choose the best of the best pork shoulders. Our secret here is to inject about one quart of "Sugar Cure" into the shoulder to ensure that the meat will accept the slow smoke properly (old school secret)."

Now it's time for the dry rub to the applied to the shoulder, Southern Style: That means use a bunch of it and cover every inch. At that point we let it rest for an hour and a half.

The smoker is set at 225 degrees and stoked again before we place the seasoned meat in. The process of the low-slow rhythmic cooking continues on for 12 hours. Many more trips are made from the wood pile to the smoker during these 12 hours to make sure a continual flow of seasoned smoke rolls all around and into the meat.
"As everyone knows ya' gotta' have a killer sauce to go with a real pulled pork sandwich and we have it at The Shed."

"The kicker to the ShedSpred is that every pot is hand stirred with tender loving care making sure all the ingredients have come together properly. After a soft boil for an hour the golden goodness has made a ring of thick BBQ sauce around the pot and we know we have reached perfection."

" A Kosher dill, a slice of Vidalia onion and you are on your way to Barbecue Heaven."

The Shed's Macaroni Salad
Mac Juice:
2 ¼ C Mayonnaise
1 ¾ C Sour Cream
1 Tbs Dijon Mustard
½ Tbs Black Pepper
1 tsp Kosher Salt
¾ C white sugar
1/3 C Cider Vinegar
1 ½ tsp onion powder
2 tsp garlic salt

Mix all ingredients in large container starting with the wet ingredients and stirring in the dry. Refrigerate and let rest for a couple hours.Save some juice to refresh the next day’s leftovers or to add a little goodness to anything. This is a great base for recipes!

Mac Ingredients
2 large purple onions diced
2 large green bell peppers diced
3 Cups shredded Sharp Cheddar cheese
5 Cups large pasta shell noodles

Salt the water before boiling the noodles. Add noodles and 1 Tbs oil to keep noodles from sticking together. Mix it all together and enjoy!

Mississippi Slaw for A 4th of July Crowd
4 ½ Cups Hellman’s Mayonnaise
3 ½ Cups Sour Cream
2 Tbs Dijon Mustard
3 Tbs fresh black pepper
3 Tbs Kosher Salt
2 ½ Cups white sugar
1 ¼ Cup Cider Vinegar

Mix together
25 Cups shredded Green cabbage
5 Cups shredded carrots
5 cups shredded purple cabbage

Special note:
For a Cajun twist to this traditional recipe put in a little Crystal Hot Sauce. For another flair try some ginger or garlic. Enjoy!

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