🔥 From a 10x10 tent to a brick-and-mortar joint on Government Street — this is how Salt & Sand BBQ built a barbecue business in Ocean Springs.
Chris Horton, Shelby Horton, and Emmanuel Brown of Salt & Sand BBQ join us to break down the climb from tailgate cookouts to competition wins to a full-service pit and catering operation.
🥩 Chris met his wife at a barbecue competition in 1994, stepped away from cooking when his kids were young, and got pulled back in feeding the Ocean Springs High football team under the oak trees after Friday night games
🏆 The first competition he entered after that layoff, he and Frank Crochet took grand champion — he's since finished third out of 67 teams in ribs at the Shed Showdown, and he was headed to the Rib Rumble the weekend we recorded
♨️ He runs an Old Hickory gas-assist pit on pecan and cooks brisket hot at 300° instead of low and slow, going by probe tender instead of the clock — plus the biscuit test, why the point faces the heat, and what he does with the trimmings
🎓 Shelby and Emmanuel both hold culinary degrees and came up through the Beau Rivage, bringing espresso brownies, Dubai chocolate cheesecake, and the king cake cobbler that won Best King Cake in Ocean Springs
💒 15 weddings on the books through April, catering inquiries landing daily, and a 24 to 48 hour turnaround — the catering side may end up bigger than the restaurant
📈 Less than a year in at 2335 Government Street, they've been featured in South Mississippi Living and just picked up their beer permit, with covered outdoor seating and football season specials coming next
Don't sleep on this crew.
Salt & Sand BBQ
🌐 https://saltandsandbbqco.com
📍 2335 Government St, Ocean Springs, MS
📱 https://www.facebook.com/p/Salt_and_Sand_BBQ-100089080817955/
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