Saturday & Sunday 10:30am and 11am
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Shed's BBQ
32 Bromfield Street
Boston, MA
(617) 542-7433
www.shedsbbq.com

Shed's BBQ

Watch this video
 
This is what happens when Southern barbecue comes to Downtown Boston. Brand new to Bromfield Street, surrounded by offices buildings and high rises, Shed's is a down-home, honky-tonk, real deal, Texas style barbecue joint from brother and sister Shawn and Edward Wilson. In fact, that's where the name Shed's came from: "Sh" for Shawn; "Ed" for Edward.  And their story starts about two thousand miles away.
 
Edward Wilson:  "We grew up in San Antonio, Texas and barbecue was everywhere, it was one of our staples of us eating out everyday and we figured we would bring some barbecue style, Texas style barbecue to the Greater Boston area."
 
Shawn Wilson:  "Growing up in Texas, Edward and I ate barbecue a lot. So it was always our dream to have a barbecue place in Boston. And as we were looking at different spaces, we found this. And it was just really fun for us to bring some of our family recipes and the food that we grew up with to Boston."
 
And they decided to serve up those slow-cooked family recipes, in a quick-service environment, with a little sibling rivarly along the way.
 
Shawn Wilson
"Edward's a great compliment to me, because he's really easy going and laid back."
 
Edward Wilson: "Hey guys welcome to Shed's."
 
Shawn Wilson: "He's usually the good guy, I'm usually the bad gal. So together we balance each other well."
 
Edward Wilson: "She's a tough big sister."
 
Shawn might be tough, but the barbecue at Shed's is oh-so-tender, using mesquite wood and dual smokers that hold up to 400 pounds of meat each. So all y'all need to do is walk in the door, order up, and chow down.
 
Shawn Wilson: "When our customers come in, they go straight to the chop block. At the chop block, they can see our sliced brisket, they can see our smoked turkey, our pulled chicken, pulled pork, the ribs. And then from there, they can decide which vehicle they want. Do they want to get a bowl, do they want to get a plate, or do they want to get a sandwich. We'll send you down the line, all of our sandwiches come with one side, so you're more than welcome to pick whatever side you like, and then our plates come with two sides. So as they get their protein, they'll just come along the line and then that's where they can make their selection from the hot sides or a cold side."
 
So, you can get a Pulled Chicken Sandwich with side of fried okra. A plate of smoked turkey with fresh-made cole slaw. Some tender pulled pork or outstanding ribs with Potato Salad and Collard Greens. And then there's the ultimate in Texas-style barbecue: thick-cut, slow-cooked beef brisket.
 
Shawn Wilson: "Well brisket is a staple in Texas and it's my favorite product we have here. Our brisket is an all natural product. We cook it slow and low."
 
Edward Wilson: "We cook it overnight for 7.5 hours. And we pull it in the morning and when we open at 11am, it's very juicy and moist and it's just great to eat."
 
But the brisket might be even greater stacked inside the signature Slow Ride Sandwich, where it's topped with spicy sliced Texas hot links, cole slaw, and pimento cheese. And speaking of cheese, what would a barbecue be without some creamy, gooey mac and cheese?
 
Shawn Wilson: "Mac & cheese and barbecue go hand in hand. Our queso mac & cheese is really popular. It's really creamy, it's very rich. And it really is delicious and we finish it off with a nice panko bread crumb topping. But it's a really really nice dish."
 
And there's one more cheesy dish you don't want to miss at Shed's, The Frito Pie featuring everybody's favorite corn chips.
 
Shawn Wilson: "Frito Pie is one my favorite dishes of all time. Growing up in Texas, if you went to a Little League game or a college game. You would literally get at the snack bar a bag of Fritos. They'd cut the top off, put some chili in there, and then you'd put cheddar cheese and jalapenos...
So you can start off with a bowl, some nice Fritos, put our brisket chili that we make here and some cheddar cheese and jalapenos. And it's delicious."
 
Desserts are inspired by the Deep South as well here, like a mason jar full of blueberry cobbler, Lulu's buttery homemade rum cake, and even s'mores Golden Graham treats with marshmallow and chocolate chips. And it all adds up to a Texas sized experience at Shedd's BBQ.
 
Edward Wilson: "We have country music playing, we have farm to market signs hanging in the store, we have flags. So we just want a friendly environment that feels downhome."
 
Shawn Wilson: "It has a warm feel to it, I think it does kind of remind them of a shed. We tried to do the rafters and things just to make it, we wanted it to feel homey, we wanted it to feel rustic."
 
Edward Wilson: "Once they sit down and have lunch, they hear county music, it's kind of loud it here, it's kind of fun. So they enjoy the overall dining experience. Putting meats on the smoker, pullling meats from the smoker, and serving them to the customers here makes me feel like I'm back home."
 
Shawn Wilson: "My favorite part of Shed's is number one working with my brother. And the second thing is just being able to share food from our childhood and recipes from our families with other people."
 
This is what happens when Southern barbecue comes to Downtown Boston. Brand new to Bromfield Street, surrounded by offices buildings and high rises, Shed's is a down-home, honky-tonk, real deal, Texas style barbecue joint from brother and sister Shawn and Edward Wilson. In fact, that's where the name Shed's came from: "Sh" for Shawn; "Ed" for Edward.  And their story starts about two thousand miles away.
 
Edward Wilson:  "We grew up in San Antonio, Texas and barbecue was everywhere, it was one of our staples of us eating out everyday and we figured we would bring some barbecue style, Texas style barbecue to the Greater Boston area."
 
Shawn Wilson:  "Growing up in Texas, Edward and I ate barbecue a lot. So it was always our dream to have a barbecue place in Boston. And as we were looking at different spaces, we found this. And it was just really fun for us to bring some of our family recipes and the food that we grew up with to Boston."
 
And they decided to serve up those slow-cooked family recipes, in a quick-service environment, with a little sibling rivarly along the way.
 
Shawn Wilson
"Edward's a great compliment to me, because he's really easy going and laid back."
 
Edward Wilson: "Hey guys welcome to Shed's."
 
Shawn Wilson: "He's usually the good guy, I'm usually the bad gal. So together we balance each other well."
 
Edward Wilson: "She's a tough big sister."
 
Shawn might be tough, but the barbecue at Shed's is oh-so-tender, using mesquite wood and dual smokers that hold up to 400 pounds of meat each. So all y'all need to do is walk in the door, order up, and chow down.
 
Shawn Wilson: "When our customers come in, they go straight to the chop block. At the chop block, they can see our sliced brisket, they can see our smoked turkey, our pulled chicken, pulled pork, the ribs. And then from there, they can decide which vehicle they want. Do they want to get a bowl, do they want to get a plate, or do they want to get a sandwich. We'll send you down the line, all of our sandwiches come with one side, so you're more than welcome to pick whatever side you like, and then our plates come with two sides. So as they get their protein, they'll just come along the line and then that's where they can make their selection from the hot sides or a cold side."
 
So, you can get a Pulled Chicken Sandwich with side of fried okra. A plate of smoked turkey with fresh-made cole slaw. Some tender pulled pork or outstanding ribs with Potato Salad and Collard Greens. And then there's the ultimate in Texas-style barbecue: thick-cut, slow-cooked beef brisket.
 
Shawn Wilson: "Well brisket is a staple in Texas and it's my favorite product we have here. Our brisket is an all natural product. We cook it slow and low."
 
Edward Wilson: "We cook it overnight for 7.5 hours. And we pull it in the morning and when we open at 11am, it's very juicy and moist and it's just great to eat."
 
But the brisket might be even greater stacked inside the signature Slow Ride Sandwich, where it's topped with spicy sliced Texas hot links, cole slaw, and pimento cheese. And speaking of cheese, what would a barbecue be without some creamy, gooey mac and cheese?
 
Shawn Wilson: "Mac & cheese and barbecue go hand in hand. Our queso mac & cheese is really popular. It's really creamy, it's very rich. And it really is delicious and we finish it off with a nice panko bread crumb topping. But it's a really really nice dish."
 
And there's one more cheesy dish you don't want to miss at Shed's, The Frito Pie featuring everybody's favorite corn chips.
 
Shawn Wilson: "Frito Pie is one my favorite dishes of all time. Growing up in Texas, if you went to a Little League game or a college game. You would literally get at the snack bar a bag of Fritos. They'd cut the top off, put some chili in there, and then you'd put cheddar cheese and jalapenos...
So you can start off with a bowl, some nice Fritos, put our brisket chili that we make here and some cheddar cheese and jalapenos. And it's delicious."
 
Desserts are inspired by the Deep South as well here, like a mason jar full of blueberry cobbler, Lulu's buttery homemade rum cake, and even s'mores Golden Graham treats with marshmallow and chocolate chips. And it all adds up to a Texas sized experience at Shedd's BBQ.
 
Edward Wilson: "We have country music playing, we have farm to market signs hanging in the store, we have flags. So we just want a friendly environment that feels downhome."
 
Shawn Wilson: "It has a warm feel to it, I think it does kind of remind them of a shed. We tried to do the rafters and things just to make it, we wanted it to feel homey, we wanted it to feel rustic."
 
Edward Wilson: "Once they sit down and have lunch, they hear county music, it's kind of loud it here, it's kind of fun. So they enjoy the overall dining experience. Putting meats on the smoker, pullling meats from the smoker, and serving them to the customers here makes me feel like I'm back home."
 
Shawn Wilson: "My favorite part of Shed's is number one working with my brother. And the second thing is just being able to share food from our childhood and recipes from our families with other people."
 
This is what happens when Southern barbecue comes to Downtown Boston. Brand new to Bromfield Street, surrounded by offices buildings and high rises, Shed's is a down-home, honky-tonk, real deal, Texas style barbecue joint from brother and sister Shawn and Edward Wilson. In fact, that's where the name Shed's came from: "Sh" for Shawn; "Ed" for Edward.  And their story starts about two thousand miles away.
 
Edward Wilson:  "We grew up in San Antonio, Texas and barbecue was everywhere, it was one of our staples of us eating out everyday and we figured we would bring some barbecue style, Texas style barbecue to the Greater Boston area."
 
Shawn Wilson:  "Growing up in Texas, Edward and I ate barbecue a lot. So it was always our dream to have a barbecue place in Boston. And as we were looking at different spaces, we found this. And it was just really fun for us to bring some of our family recipes and the food that we grew up with to Boston."
 
And they decided to serve up those slow-cooked family recipes, in a quick-service environment, with a little sibling rivarly along the way.
 
Shawn Wilson
"Edward's a great compliment to me, because he's really easy going and laid back."
 
Edward Wilson: "Hey guys welcome to Shed's."
 
Shawn Wilson: "He's usually the good guy, I'm usually the bad gal. So together we balance each other well."
 
Edward Wilson: "She's a tough big sister."
 
Shawn might be tough, but the barbecue at Shed's is oh-so-tender, using mesquite wood and dual smokers that hold up to 400 pounds of meat each. So all y'all need to do is walk in the door, order up, and chow down.
 
Shawn Wilson: "When our customers come in, they go straight to the chop block. At the chop block, they can see our sliced brisket, they can see our smoked turkey, our pulled chicken, pulled pork, the ribs. And then from there, they can decide which vehicle they want. Do they want to get a bowl, do they want to get a plate, or do they want to get a sandwich. We'll send you down the line, all of our sandwiches come with one side, so you're more than welcome to pick whatever side you like, and then our plates come with two sides. So as they get their protein, they'll just come along the line and then that's where they can make their selection from the hot sides or a cold side."
 
So, you can get a Pulled Chicken Sandwich with side of fried okra. A plate of smoked turkey with fresh-made cole slaw. Some tender pulled pork or outstanding ribs with Potato Salad and Collard Greens. And then there's the ultimate in Texas-style barbecue: thick-cut, slow-cooked beef brisket.
 
Shawn Wilson: "Well brisket is a staple in Texas and it's my favorite product we have here. Our brisket is an all natural product. We cook it slow and low."
 
Edward Wilson: "We cook it overnight for 7.5 hours. And we pull it in the morning and when we open at 11am, it's very juicy and moist and it's just great to eat."
 
But the brisket might be even greater stacked inside the signature Slow Ride Sandwich, where it's topped with spicy sliced Texas hot links, cole slaw, and pimento cheese. And speaking of cheese, what would a barbecue be without some creamy, gooey mac and cheese?
 
Shawn Wilson: "Mac & cheese and barbecue go hand in hand. Our queso mac & cheese is really popular. It's really creamy, it's very rich. And it really is delicious and we finish it off with a nice panko bread crumb topping. But it's a really really nice dish."
 
And there's one more cheesy dish you don't want to miss at Shed's, The Frito Pie featuring everybody's favorite corn chips.
 
Shawn Wilson: "Frito Pie is one my favorite dishes of all time. Growing up in Texas, if you went to a Little League game or a college game. You would literally get at the snack bar a bag of Fritos. They'd cut the top off, put some chili in there, and then you'd put cheddar cheese and jalapenos...
So you can start off with a bowl, some nice Fritos, put our brisket chili that we make here and some cheddar cheese and jalapenos. And it's delicious."
 
Desserts are inspired by the Deep South as well here, like a mason jar full of blueberry cobbler, Lulu's buttery homemade rum cake, and even s'mores Golden Graham treats with marshmallow and chocolate chips. And it all adds up to a Texas sized experience at Shedd's BBQ.
 
Edward Wilson: "We have country music playing, we have farm to market signs hanging in the store, we have flags. So we just want a friendly environment that feels downhome."
 
Shawn Wilson: "It has a warm feel to it, I think it does kind of remind them of a shed. We tried to do the rafters and things just to make it, we wanted it to feel homey, we wanted it to feel rustic."
 
Edward Wilson: "Once they sit down and have lunch, they hear county music, it's kind of loud it here, it's kind of fun. So they enjoy the overall dining experience. Putting meats on the smoker, pullling meats from the smoker, and serving them to the customers here makes me feel like I'm back home."
 
Shawn Wilson: "My favorite part of Shed's is number one working with my brother. And the second thing is just being able to share food from our childhood and recipes from our families with other people."
 
This is what happens when Southern barbecue comes to Downtown Boston. Brand new to Bromfield Street, surrounded by offices buildings and high rises, Shed's is a down-home, honky-tonk, real deal, Texas style barbecue joint from brother and sister Shawn and Edward Wilson. In fact, that's where the name Shed's came from: "Sh" for Shawn; "Ed" for Edward.  And their story starts about two thousand miles away.
 
Edward Wilson:  "We grew up in San Antonio, Texas and barbecue was everywhere, it was one of our staples of us eating out everyday and we figured we would bring some barbecue style, Texas style barbecue to the Greater Boston area."
 
Shawn Wilson:  "Growing up in Texas, Edward and I ate barbecue a lot. So it was always our dream to have a barbecue place in Boston. And as we were looking at different spaces, we found this. And it was just really fun for us to bring some of our family recipes and the food that we grew up with to Boston."
 
And they decided to serve up those slow-cooked family recipes, in a quick-service environment, with a little sibling rivarly along the way.
 
Shawn Wilson
"Edward's a great compliment to me, because he's really easy going and laid back."
 
Edward Wilson: "Hey guys welcome to Shed's."
 
Shawn Wilson: "He's usually the good guy, I'm usually the bad gal. So together we balance each other well."
 
Edward Wilson: "She's a tough big sister."
 
Shawn might be tough, but the barbecue at Shed's is oh-so-tender, using mesquite wood and dual smokers that hold up to 400 pounds of meat each. So all y'all need to do is walk in the door, order up, and chow down.
 
Shawn Wilson: "When our customers come in, they go straight to the chop block. At the chop block, they can see our sliced brisket, they can see our smoked turkey, our pulled chicken, pulled pork, the ribs. And then from there, they can decide which vehicle they want. Do they want to get a bowl, do they want to get a plate, or do they want to get a sandwich. We'll send you down the line, all of our sandwiches come with one side, so you're more than welcome to pick whatever side you like, and then our plates come with two sides. So as they get their protein, they'll just come along the line and then that's where they can make their selection from the hot sides or a cold side."
 
So, you can get a Pulled Chicken Sandwich with side of fried okra. A plate of smoked turkey with fresh-made cole slaw. Some tender pulled pork or outstanding ribs with Potato Salad and Collard Greens. And then there's the ultimate in Texas-style barbecue: thick-cut, slow-cooked beef brisket.
 
Shawn Wilson: "Well brisket is a staple in Texas and it's my favorite product we have here. Our brisket is an all natural product. We cook it slow and low."
 
Edward Wilson: "We cook it overnight for 7.5 hours. And we pull it in the morning and when we open at 11am, it's very juicy and moist and it's just great to eat."
 
But the brisket might be even greater stacked inside the signature Slow Ride Sandwich, where it's topped with spicy sliced Texas hot links, cole slaw, and pimento cheese. And speaking of cheese, what would a barbecue be without some creamy, gooey mac and cheese?
 
Shawn Wilson: "Mac & cheese and barbecue go hand in hand. Our queso mac & cheese is really popular. It's really creamy, it's very rich. And it really is delicious and we finish it off with a nice panko bread crumb topping. But it's a really really nice dish."
 
And there's one more cheesy dish you don't want to miss at Shed's, The Frito Pie featuring everybody's favorite corn chips.
 
Shawn Wilson: "Frito Pie is one my favorite dishes of all time. Growing up in Texas, if you went to a Little League game or a college game. You would literally get at the snack bar a bag of Fritos. They'd cut the top off, put some chili in there, and then you'd put cheddar cheese and jalapenos...
So you can start off with a bowl, some nice Fritos, put our brisket chili that we make here and some cheddar cheese and jalapenos. And it's delicious."
 
Desserts are inspired by the Deep South as well here, like a mason jar full of blueberry cobbler, Lulu's buttery homemade rum cake, and even s'mores Golden Graham treats with marshmallow and chocolate chips. And it all adds up to a Texas sized experience at Shedd's BBQ.
 
Edward Wilson: "We have country music playing, we have farm to market signs hanging in the store, we have flags. So we just want a friendly environment that feels downhome."
 
Shawn Wilson: "It has a warm feel to it, I think it does kind of remind them of a shed. We tried to do the rafters and things just to make it, we wanted it to feel homey, we wanted it to feel rustic."
 
Edward Wilson: "Once they sit down and have lunch, they hear county music, it's kind of loud it here, it's kind of fun. So they enjoy the overall dining experience. Putting meats on the smoker, pullling meats from the smoker, and serving them to the customers here makes me feel like I'm back home."
 
Shawn Wilson: "My favorite part of Shed's is number one working with my brother. And the second thing is just being able to share food from our childhood and recipes from our families with other people."
 

 


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