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How To Be a BBQ Beast Master


BBQ Chicken Thighs, A Recipe-Free, Idiot-Proof Recipe from Brad Orrison, founder of the Shed BBQ & Blues

Photographed by Jonathon Kambouris | Licensed to Alpha Media Group 2013

Time: 1.5 hours

Serves: Everyone
• Meat: Chicken thighs
• Marinade: Fowl Play from the Shed BBQ Joint 
• BBQ Sauce: Original Shed Spread BBQ sauce from the Shed BBQ Joint (add last)
• Beer: Truck Stop Honey from Back Forty Brewing Company (12 pack per person)
• Cooking Method: Direct over charcoal that has burned to a white surface all over 
• Music: Grayson Capps, “Coconut Moonshine”

1. Never grill without beer and music. It’s actually illegal in Mississippi.
2. Marinate chicken thighs in a Ziploc bag. (30 mins.)
3. Start the charcoal and stare into the flames as you enjoy the danger and success of making fire.
4. Drink a beer. Add charcoal to grill carefully if your friends are watching.
5. Make sure grill and grates are really clean.
6. Place chicken, meat-side down, directly over coals.
7. Wait to turn over for good grill marks. Drink beer faster.
8. Try turning only a few times as it really gets cooking. Then leave skin side up.
9. Start putting on Shed BBQ sauce to get it to caramelize (turn to candy).
10. Remove from grill at internal temp of 165°F.
11. Let rest at least five minutes. Celebrate and drink the rest of the beer.
12. Try to get laid. 

Grilled Romaine Salad

Time: 30 minutes
Serves: Everyone
• Romaine lettuce hearts
• Red onions
• Real mayo
• Crystal hot sauce
• Garlic, minced
• Black pepper and sea salt
• Real Parmesan cheese
• Seasoned sliced almonds
• Blue cheese or ranch dressing
1. Cut lettuce hearts in half, slice onions.
2. Mix mayo, hot sauce, garlic, pepper, and salt. Spread on cut side of romaine.
3. Toss on lots of Parmesan cheese and almond slices.
4. Place romaine and onions directly over the coals.
5. Turn to make grill marks.
6. Move to cool side of grill.
7. Remove, add blue cheese or ranch, and serve. 

Need a drink for these awesome recipes? Check out the Lime Ricky Float Margarita, Bub City's Horse's Neck, and Myron Mixon's Bloody Mary

Also on Check out our interview with Andrew Zimmern and Eating and Drinking With Anthony Bourdain