The Shedhed Mega Sampler

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A world-class BBQ spread from the World Grand Champions of Memphis in May 2015 (cold beer not included). Grab a roll of paper towels and some close friends and family, roll up your sleeves and have at it! This sampler features 7 different BBQ meets from The Shed’s expert pitmasters. Start off with some Smoked Sausage and Chicken Wings, then move onto their award-winning Meyer Red Angus Brisket, Pulled Pork and BBQ Chicken, and make sure you save room for the Ribs—Baby Backs and BBQ Spare Ribs. Add some of your favorite sides and cold drinks and you’ll be in BBQ heaven!

This Shedhed Mega Sampler serves 8 to 10 barbecue lovers and includes:

  • 1 Rack Baby Back Ribs
  • 1 Rack BBQ Spare Ribs
  • 1 lb Pulled Pork
  • 1 lb BBQ Brisket
  • 1 lb Smoked Sausage
  • 1 lb Smoked Chicken Wings
  • 1 Whole BBQ Chicken
  • 1 Bottle of The Shed Original Southern Sweet BBQ Sauce
  • 1 Bottle of The Shed Southern Spicy Sweet BBQ Sauce

The Shed sauces are “Junk-Free” and have No High Fructose Corn Syrup!

Baby Back Ribs are cut high on the hog next to the tenderloin. Leaner than Spare Ribs, their 12 curved bones are the key to a true baby back.

Spare Ribs are cut from the side belly of the hog and have more marbling which means big flavor. These full-cut racks include the rib tips and a little bit of bacon, and usually have 11 bones.

How do they make the ribs? They start by rubbing them down with their Award Winning Rack Attack Rib Rub, then into the smoker they go until they turn a beautiful mahogany color. The Shed’s pitmasters then pull them out, rub them again, add their Original ShedSpred, wrap ‘em up and place ‘em back in the smoker until they are fall off the bone tender.

The Shed’s Brisket is Meyer Red Angus, raised in Montana on a 90 square mile ranch, part of their “Never Ever” Antibiotic Program. The briskets are rubbed down with The Shed’s World Championship-winning Brisket rub, cracked black pepper, kosher salt and granulated garlic, then smoked with pecan wood for 16-18 hours. They hand-slice the brisket with the fat cap on for extra flavor.

As for the Pulled Pork - They start with always FRESH, NEVER FROZEN Heritage breed pork. The Shed’s pitmasters cover their pork butts (shoulder) in their proprietary BBQ rub, then smoke ‘em over local pecan wood for 14 to 16 hours ‘til they’re tender, juicy and full of smoky BBQ flavor.

All Chicken from The Shed is Mississippi raised—always FRESH, NEVER FROZEN. They start by dry rubbing the chicken with their Award-Winning Cluckin’ Awesome Chicken Rub, let it marinade for 1 hour, then they smoke ‘em ‘til juicy and tender.

The Smoked Sausage is a pork coarse-grind rope sausage that is cold-smoked at Country Pleasin’ down the road for 16 hours using pecan wood, and finished in-house at 225 degrees ‘til the skin is bite through.

Orders ship Monday through Thursday via overnight service
Order by Wednesday at 8:00 PM (ET) for Delivery by Friday

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Storage & Care:

All products from The Shed have been smoked and frozen just before shipping. If partially or fully thawed upon arrival, you can refreeze, or refrigerate if you intend to enjoy it within 3 days. Barbecue can be stored frozen in its original packaging for up to 2 months. Defrost under refrigeration before heating

Preparation:

Preheat oven to 200-220°. Loosely wrap meat in foil,place on baking sheet and heat on center rack of your oven. After 10 minutes, open the wrapping to check the internal temperature. If needed, heat for 5-10 minutes more. Remember, you are steaming the meat in its own juices, not re-cooking it! Ribs can be re-heated on the grill over low heat. Glaze with BBQ sauce while heating for added taste.

All items from The Shed Should have an internal temperature should be 165° prior to serving