DINING – LakeLife 24/7 Magazine

In the Kitchen at The Shack

Barbecue with a side of family and heaping of love

Story by Scottie Vickery
Photos by Mackenzie Free

The Shack BBQ restaurant in Talladega has won lots of awards for its smoky, tender meat and fall-off-the-bone ribs. It’s earned rave reviews in magazines, newspapers, blogs and from the many celebrities who have dined there.

But the only thing that really matters to owners Sharon and Rickey Frieze is keeping their customers – some who have been coming to the restaurant for decades – well fed and happy. “I’m feeding the fourth generation of some families,” said Sharon, whose parents opened the barbecue joint on July 1, 1983.

“We just feel so good when we see people our age bringing their kids and grandkids and saying, ‘We won’t eat barbecue anywhere else,’” Rickey added. “That makes you feel good, and it’s why we’re staying.”

Located on Stemley Bridge Road, just minutes away from Logan Martin Lake, The Shack has become a staple for lake lovers as well as locals. “The water has really helped us,” Sharon said. Her husband agreed. “It’s a world of difference between winter and summer here. People quit coming to the lake in the winter,” he said.

Folks heading to the lake aren’t the only fans, though. They’ve served celebrities like Billy Ray Cyrus, members of The Temptations, David Arquette, Bobby Bowden, NASCAR drivers, a Seattle Seahawks player, and Donna Douglas, who was Elly May Clampett on “The Beverly Hillbillies.”

They’ve got admirers in New York, Wisconsin, Texas and even France. One day Rickey heard a helicopter flying real low and went outside to investigate. “The thing landed on the grass across the street and two guys got out of it and came over here to eat,” Rickey said, shaking his head.

Sauce in their veins

It all started with a single Boston butt. Sharon’s parents, Haskell and Dot Hann, were looking for something to keep them busy after their four kids – Wayne, Sharon, Jeff and Shane – were grown. “My daddy sold cars, and my mama was going to sell minnows and fishing supplies, but they got bored. At least my mama did,” Sharon said.

A family friend, Cyril Fulmer, suggested they smoke a butt and sell it. That sounded like a good idea, they tried it, and people came back for more. They kept making barbecue, the crowds kept coming, and Haskell eventually built a restaurant out of railroad crossties that was known as “Hack’s Shack.” Not long after, he added a red antique caboose, which now serves as the restaurant’s kitchen.

“At first, all you could get was chips and a barbecue sandwich and that was it,” Sharon said. Haskell and Dot ran the restaurant, where all of the kids worked, until he passed away just over a year later at 53. Dot kept it going for six more years until Sharon and Rickey bought it in 1990. They’ve been running it ever since as The Shack BBQ. “Mom was still the head boss until she died in 1996,” Sharon said. “I just paid the bills. She was in charge.”

It’s still very much a family business. All of Sharon’s siblings continued to work at the restaurant for years, and each generation since then has come on board at some point.

“Every family member has been taught to cook – kids, nieces, nephews,” Sharon said, adding that even her niece’s 12-year-old twins help her pack up food and utensils for catering orders. “Somebody asked me where I get employees, and I say I grow ‘em,” she said.

She’s not lying. Their son, Michael, works full-time at the restaurant, and their daughter, Heather, works in a doctor’s office during the week but helps out at the restaurant on the weekends and holidays. “I made both of my children go to college and get an education,” she said. “This is a lot of hard work and dedication. That’s the secret.”

Employees who aren’t related by blood become family, as well, and some of their family members end up joining the crew. One employee, who works the front counter, was out back one day with her husband, who cuts wood for the restaurant. “I said, ‘We’re really busy, do you want to work,’” Sharon remembered. “We don’t have interviews. Either you fit in or you don’t.”

Barbecue, slaw, baked beans and ribs among Shack favorites

The ones that do stay a while. One of the cooks has been at The Shack for 35 years. One of the managers has been there for 40 of the restaurant’s 43 years, Sharon said. “We treat our employees well,” she said. “If they’re not family, they’re like family.”

Change is overrated

One thing that will never change is the way they cook their barbecue. “It’s all cooked out of hickory wood,” Rickey said. “We’ve been cooking here with hickory wood as long as I can remember. We stay with what we know works.”

Butts are smoked overnight for about 15 hours while the ribs are smoked for three or four. “A lot of things can change that,” Rickey said. “The temperature and how much wind there is changes how fast it cooks. You have to know what to look for and how to adjust.”

Customers can order their barbecue any way they like it. Some prefer the tender inside meat while others love the smoky flavor of the outside meat. Some want it chopped, which is always done by hand and not with a machine, while others prefer sliced. They also offer mild, hot, and sweet sauce

“Any way you want your meat, that’s how we’ll do it,” Rickey said. Sharon prefers hers straight out of the pit. “I eat my barbecue when we’re taking it off,” she said. “The scraps that stick to it are my favorite.”

What she doesn’t eat makes a good meal for the birds. “We’ve got a family of crows that love us,” Rickey said. “Everything that sticks to the pit we throw outside.”

While they’ll never change the way they make their barbecue, they have added some things to the menu over the past four decades. Burgers, hot dogs, chili dogs, chicken fingers and a barbecue stuffed baked potato have made their way into the lineup over the years.

Sides like coleslaw, potato salad, baked beans, fries and onion rings are big hits, and those with a sweet tooth can choose between banana pudding and pecan pie. Customers can also order whole Boston butts, barbecue by the pound, and slabs of ribs.

While they’ve always had plenty of business to keep them going, there have been two times they worried about the future of The Shack. The first was about 27 years ago when a fire started in the wiring of a kitchen light fixture.

At the time, the kitchen had been a room off the back of the dining room – complete with red-checked tablecloths – and the old caboose was used for storage. While they were surveying the damage, “customers started coming in the same day,” Sharon said. “One of them said, ‘Does this mean I can’t get a barbecue?’ We still had the pits, we still had meat, so I made him a sandwich,” Sharon said.

The restaurant never closed. They turned the caboose into a functioning kitchen, sold take-out food through one of its windows and allowed guests to dine on picnic tables under the trees. It worked so well they’ve kept the caboose as a kitchen ever since and the original kitchen is now a storeroom.

COVID brought another challenge. “We were scared to death, but we got the word out that if you called in, we’d bring your food out to the car,” Rickey said. “People started calling in and calling in. It just blew our minds that people were so good to us.”

A side of laughter

You can’t run a family business, Sharon said, without a lot of laughter, and they have that in abundance. “We cut up all the time,” she said. “This is our life, so we always say, ‘If we die on a holiday, just put me to the side. We’ve got customers to take care of.”

It’s not just a family joke. Haskell passed away right around Labor Day, and the family held his funeral after the holiday. Her brother, Jeff, a volunteer firefighter was killed in a car wreck in 2016 when he left The Shack on the way to a call. He died at the end of June 2016, and his memorial service was July 5.

“That’s what they would have wanted because they loved this place,” Sharon said. “The day my brother died, he had just sat and figured out what we were going to cook for the Fourth. He said we were going to sell 90 slabs of ribs that day. He was right. We sold 90 slabs.”

Over the years, they’ve had offers to buy the place, and they’ve thought about selling but just couldn’t do it. “I’m afraid they’d change things, and it just wouldn’t be The Shack anymore,” Sharon said.

“I love this place,” she said. “It’s not just the food, it’s the history. I don’t care if I lose a million or make a million, I just love the people. We hope our children and other kin people are still running it and making great memories for the next 40 years.”.

Baked Beans

117-oz can Bush’s Baked Beans
1/2 cup ketchup
¼ cup mustard
½ cup chopped onions
½ cup barbecue sauce
¼ pound chopped Boston butt, inside and outside meat

Mix all ingredients and cook in slow cooker on low for 4-5 hours.

Coleslaw

Large head of cabbage, chopped
1 pack grated baby carrots
2-3 tablespoons sugar
¼ cup dill pickle juice
1-2 cups mayonnaise
Salt and pepper to taste

Mix well, chill, and store in a plastic bowl, not metal. Use it up by the next day

The Gathering Cup

Turner Family Farms brews coffee and conversation in new shop

Story by Roxann Edsall
Photos by Mackenzie Free

In this hurry-up, rapid-fire world, when was the last time you were invited to slow down and savor time spent in conversation? A new area coffee shop is aiming to be the social catalyst to improve interaction and quality time together.

The Gathering Cup at Turner Family Farms has been inviting relationship building over coffee since late October.

Owners Victor and Hillary Turner say they have some of their best conversations over their morning coffee. “We love coffee,” says Hillary. “It brings out conversation, and it’s doing that nearly every day of the week here.”

“Coffee time is such a great time to have a needed conversation,” adds Victor. “It’s important for us to slow down and talk. We’re providing this location so people can grow their relationships and make memories here.” The couple welcome small groups, businesses and individuals to meet in their cozy café, calling it a place for “good coffee, good company and good memories.”

Families in the community have already been making memories on the property since fall of 2022 when the Turners opened their Pumpkin Patch. Last year, they planted 25 acres of pumpkins and nearly sold out. “We were overwhelmed by the community that showed up for us this past year,” says Victor.

In 2023, Turner Family Farm added to their offerings, opening a seasonal Christmas Wonderland, complete with Santa, horse and carriage rides, train rides, a petting zoo, Christmas movies and a hayride through a magical forest lightshow.

The Christmas Wonderland idea came from an experience the couple had in Texas. “We were in Texas doing temporary work there in 2017. I was homesick for Alabama and Victor took me to a Santa wonderland event in College Station to cheer me up,” explains Hillary. “It was magical!”

When they returned to Pell City, they talked about wanting to offer a similar place to give families a place to make those magical memories. They started looked for land that could support the types of family events they envisioned.

The perfect 146 acres came available in Lincoln. They purchased the land in 2022 and got to work on their vision. First up was reworking and rebuilding the two barns on the property.

It was simpler to do a pumpkin patch, so they started up with that their first year. While working the patch, they continued improving other areas on the farm, building a corn crib, playground and zip line. They now have two pumpkin fields that they rotate every other year

“We worked such long hours during the Pumpkin Patch this year that we decided to pull our camper out here so we could work and still take care of our babies,” said Hillary. The couple, who live in Pell City, have two daughters, Callie (age 7) and Charlee (age 5), and a two-year-old son, Crue. All three help with planting and enjoy helping take care of the animals.

“When they come to the farm, the first thing our children do is go to the barn to see the animals,” says Hillary. “I try to think that if my children enjoy it, then other people’s children will too.” The farm’s cows, goats, lambs and rabbits are all part of the petting zoo that can be seen during special events and field trips.

Hillary’s mom, Sonya Moses, who retired from Alabama Institute for Deaf and Blind, helps the couple by handling field trip scheduling. Other family members and friends also pitch in when needed. “When we have seasonal events going on, it takes over 20 people to staff each day,” Victor says.

Parents can grab a cup of joe before heading out with their children to the adjacent expansive playground. Located on Stemley Road in Lincoln, the coffee shop is open Monday through Saturday from 7 a.m. until 1 p.m. The Gathering Cup manager, Alivia Huffman, and her staff offer hot and iced coffee varieties, handcrafted lattes, hot chocolate, expressos, in addition to a selection of breakfast, lunch and pastry items.

If you indulge in the pastry items or the hand-scooped ice cream treats, don’t worry. You can work off the calories by walking the one-mile trail or by joining a Tuesday night Pilates class in the barn. Sign up for Pilates through Tone Wellness on their Facebook page.

The mission of Turner Family Farms is to honor God, families and community by offering a place where families can make memories. The newest chapter in their story goes well beyond pumpkins, Christmas lights and coffee. This month, they expect to open their wedding and event space.

The larger event space features an 80-foot by 120-foot event barn with a full commercial kitchen and an upstairs bridal suite with a Juliette balcony. The 50-foot by 120-foot barn is an option for smaller events. The outdoor pavilion with turf presents another gathering space. Plans also include converting a smaller barn into a chapel.

“We’ve had many people who have let us know they’ve gotten engaged on our property,” said Victor. “We think that’s a special thing. You can get married here and come back later with your kids and have pictures made in the same place.” Their hope is that couples who get married on the farm will return for future photos and milestones, building a family tradition in the place where their story began.

Since they’ve opened the coffee shop, the property is accessible year-round and gives people a reason to visit anytime. “People have told us they want more events so they can come to the farm and have fun more often,” adds Hillary. Last month the facility hosted a new event – an Easter egg hunt.

For the Turners, the coffee shop is more than just a service center. It’s a place where relationships can happen and where families can spend quality time together. With free internet, they also invite businesses and small groups to gather around their tables for meetings. Or put down the phone, close the laptop and savor the flavor of the life with a piece of avocado toast and a cup of coffee.

Editor’s Note: For more information or directions – turnerfamilyfarmsal.com

Oh Sherri Island Pub

New dining by the water options for Logan Martin and Neely Henry lakes

Story by Roxann Edsall
Photos by Mackenzie Free

Lake residents often claim that if you live on Logan Martin, you’re lucky enough. Now residents and visitors alike can claim the luck of the Irish, too, as they celebrate the grand opening of a brand-new eatery pub establishment on Coosa Island.

In the location of the former Porky Pirates BBQ and Lakeside Grill, Oh Sherri Island Pub opened its doors just over a month ago. It is the second Oh Sherri location for owners Joel and Diana Wallace, whose original Moody location has been open for four years. A third location is set to open in Ohatchee in the next few weeks.

Blending the traditions of Irish cuisine and libations with the culture of the lakeside community, the new pub establishment will feature community-centered events, live Irish music and dance, and a variety of music by local artists from different genres.

Play games with friends while you wait for your food

“We will have essentially the same menu as our original location but will add a couple of specials for the lake, like shrimp, oysters or crab boil. And we’ll do Shepherd’s Pie, pulled pork sliders and Chicago or New York style hotdogs for boaters who want to get in and out fast,” says Joel. “We also plan to have a steam table with a hot bar where we can get you out quick, if that’s what you want.”

But the real beauty of a traditional Irish pub, the Wallaces say, is the no-rush atmosphere. “We want an atmosphere that if you want to you can just hang out,” says Joel.

Diana, a professor and director of first-year engineering curriculum at UAB, adds that they want their pub to be a place where you come to “decelerate from your day, meet new people, and go back to human interactions. Some restaurants want you to come in, eat, and go. We want you to spend time here.”

Maybe not everyone will know your name, but the Moody location regulars know they are welcome to stay, swap stories, relax and make new friends. New friendships created in the four years that location has been in business have resulted in four couples getting married after meeting each other there.

While that isn’t the model the Wallaces are necessarily going for, it speaks to their emphasis on relationship building through community and conversation.

The pub, which is accessible by water, offers a family-friendly atmosphere during the day and early evening, encouraging friends and families to play board games and cards around the table. Later evening hours are all about relaxing and enjoying the music with friends old and new. “It’s a place where you can come and relax and enjoy each other’s company,” says Joel.

The Wallaces are leasing the Coosa Island property from Matthew Kronen, who also owns the docks. The docks, which can accommodate 21 boats, are in the final stages of being completely rebuilt.

Owners Joel and Diana Wallace on deck at Oh Sherri’s

“We’ve fabricated the steel frames, added new wood and new posts,” says Kronen. “We’ve probably over-engineered it. But it should be ready well before the water comes up.” They’ve also simplified the docking process by removing the large boats and yachts that had previously been moored at the docks.

The Wallaces have renovated the inside, removed the oversized picnic tables and exchanged them for smaller, more intimate and flexible table arrangements. With a small army of volunteers and staff, they’ve redone the walls, seating areas and ceilings, making it feel warmer and more intimate. “We had a lot of help from a lot of people,” Joel said, adding that the goal was to create an authentic Irish pub feel.

Opening an Irish pub was the dream Joel’s dad, Frank Wallace, shared with him. Growing up in Chicago, Joel was close to his father and shared a love of sports, particularly the Chicago Bears. Having lost a sister when she was three years old and before he was born, Joel grew up hearing stories about Sherri, never having known her. When father and son talked about opening a pub, the plan was always to call it Oh Sherri (a nod to her impetuous behavior to which her parents would frequently respond with an exasperated “Oh, Sherri…”)

After coaching men’s soccer for 30 years, Joel opened the Moody pub and named it for his sister. “We’ve always believed that Sherri was our guardian angel,” Joel says. “Her picture will be on the wall of each of our locations.”

Because of his coaching background, Joel admits to running his businesses like a sports team. “We want to be organized and disciplined,” he says. “If things don’t go just right, you adjust as necessary and do the best you can. Honestly, it’s about just being really organized and being honest.”

Joel and Diana have a lot of practice being organized, as a blended family of 12. They have 10 children between them, with four grandchildren under the age of 6. “Speaking of family, we want to be a family-friendly, respectful place,” Joel says. “We know we’ll have to adjust our closing times for the lake. We put family first.”

The Ohatchee pub will be half a mile from Neely Henry dam at the corner of Highway 144 and Highway 77 at the former River Grill location. All three locations will be running St. Patrick’s Day specials throughout March.

A noted Irish Proverb says, “If you’re lucky enough to be Irish, you’re lucky enough.” This month, or any month for that matter, we can all be lucky enough to support the new pub on the lake. You can follow them on Facebook at Ohsherriislandpub.a lot of other folks, learn who they are and who their businesses are. If they haven’t been here before, come check us out. If they have, come back and see what’s new this year.”