Food & Beverage

Brooke Orrison-Lewis

Ocean Springs, Mississippi

Brooke is a restaurateur, competitor, entrepreneur, and self-proclaimed party thrower, making her a natural YETI fit. Co-owner of Mississippi’s The Shed Barbeque & Blues Joint, Brooke’s bright personality combined with her business savvy and passion for food has served her well on the BBQ circuit. The Shed BBQ Team is the 2018 and 2015 Memphis in May World Grand Champions, as well as the 2014 and 2015 World Food Championship 1st place Brisket winners, and five time winners of the Kingsford Tour of Champions.

MORNING AFTER PORK SMASHBURGER RECIPE

Ingredients:

  • The Shed BBQ "Mississippi Gold" Sauce
  • The Shed BBQ "Pork Rub"
  • 2 pounds ground pork
  • 6 eggs
  • 1/2 cup Instant Mashed potatoes (this works great with beef burgers also!)
  • 2-3 shallots, finely diced
  • high fat Bacon (Optional -for greasing cast iron. You can substitute cooking oil, duck fat spray, or clarified butter)
  • Hash Browns (for ease, use prepared hash browns)
  • 8 TBS butter (we suggest a high butterfat butter)
  • Sliced Smoked Gouda Cheese
  • Sliced Muenster Cheese
  • Sliced Provolone Cheese
  • 8 Golden potato hamburger buns

    • Optional Garnish:

  • Sliced tomato
  • Sliced Avocado

    • Process:
  • Mix ground pork, finely diced shallots, The Shed BBQ Pork Rub, *instant mashed potatoes, and 2 raw eggs. Additional salt and pepper, optional.
  • Using approximately 3/4 cup burger mixture, create balls and set aside
  • Season "grease" cast iron with desired agent right before placing burgers.
  • Place burgers on a medium-high heat cast iron pan and SMASH them flat with a large spatula.
  • When desired color and crispiness is reached, flip and SMASH!
  • When desired internal temperature is reached (we suggest 160degrees or greater on ground pork) layer Smoked Gouda and Muenster cheese slices between patties, allow cheese to melt.
  • TIP: Cover burgers with a dome lid too melt cheese faster
  • Pull burgers and set aside to rest
  • TIP: If desired outside crispiness has been reached, but internal temperature has not, move burgers to indirect heat until desired internal temperature is reached (160d or greater).
  • Add a pad of butter to cast iron and cook hash browns until crispy
  • Using a non-stick skillet and butter, cook eggs sunny side up.
  • Toast buns with remaining butter

    • Once all components are ready, Build the "Morning After Pork SmashBurger" of your dreams! Use The Shed BBQ "Mississippi Gold" Sauce as the perfect condiment to bring all the flavors together!

    A CONVERSATION WITH BROOKE

    What goes through your head when you first wake up in the morning?
    What’s on the BBQ agenda for today and where will this passion bring me this week. Our BBQ family believes it’s as equally important to operate outside of the four walls of our business as it is within the walls of our business in order to grow, keep our brand alive, fresh, and relevant. For this reason, we travel all over the country feeding our “ShedHed Nation,” teaching, and most importantly, always being students of barbecue.
    If you could do anything better, what would it be?
    A growing trend in the barbecue industry is a visible working kitchen, open pit concept so the customer gets the full experience of fire and smoke. I would love to incorporate this concept at The Shed BBQ & Blues Joint one day. It puts the authenticity over the top.
    What haven’t you accomplished that you aspire to do in your lifetime?
    My husband Bobby, myself, and our children will one day travel the world on our boat, chasing sunsets and seeking out the top fishing and food destinations in the world. When I’m not slinging BBQ, I’m somewhere on a boat with my family.
    What part of you, or what you do, reflects a spirit of restlessness?
    Restlessness and tenacity our family knows all too well. Restlessness is the restaurant industry in a nutshell. Anyone in this industry will tell you, there’s never a dull day. In our 16 years of The Shed BBQ & Blues Joint business we have grown from 330 sq. ft. to over 15,000. Developing a line of BBQ sauces and marinades on shelves nationwide, catering events all over the country, and actively supporting nonprofits and community fundraisers. With not much time for sleep, we are blessed to be passion-driven.
    If there is any love-hate relationship with any aspect of what you do, can you describe what that is?
    Entrepreneurship….you wake up thinking about work, you go to bed thinking about work. Your brain never turns off. When it’s in your blood you most definitely have a love-hate relationship with it.
    What are the 3 most essential things you need for your category?
    Smoker/Grill, seasoned wood, quality proteins.
    What would be your day job if you weren’t doing what you currently doing
    Highlighting the world’s amazing food cultures via boat, preferably in front of a camera.

     

    Back to blog