Why The Best Southern Barbecue Takes Weeks To Make — Southern Foodways Alliance

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Rodney Scott cooked his first whole pig at 11 years old, sealing his fate to become a barbecue pit master. Today, he runs the pit his parents — Roosevelt and Ella — opened in a converted garage in 1972: Scott’s BBQ, in Hemingway, South Carolina. Watch the video above from the Southern Foodways Alliance to learn more.

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49 Comments

  16. Visited Rodney in SC at his shop last week. Being a traveling professional Chef from California, I can honestly say it was a life changing experience. The Hog was that good….. not to mention Rodney's attitude toward sharing his knowledge and his amazing hospitality while I was there. Got to tour the pit room after lunch and learned so much. He signed a copy of his cookbook for me which I am sure will see much use.

  22. Thank you Mr. Scott! I wrote to you here 3 years ago and my gratitude continues. So few food establishments care about the product or the customer- it's a franchise for rich folks to invest in. That's all they know, money to make more money.
    You renew my faith in the American idea, do what you love, and it's hard work, but rewards you every single day. You're inspiring life, family and amazing history are a gift to America and make me proud. Thanks again, someday I hope to get me some Scott's BBQ in person.

  34. I love how when they’re interviewing the gentleman’s guests, all of them are buying their dinner and buying some for their family’s. That’s beautiful. Southern hospitality is real. They share the love. That’s what Asian people do. I’m from Bangladesh and when we eat good food we always assume that we should buy some for our loved ones. These guys are the best.

  35. PIT there seems to be different meanings to the word PIT. This is what I have been raised to see when I hear PIT. Every year our highschool had a BBQ for the FFA students and family. A backhoe is going to to dig a actual PIT. We wrapped hind quarters in burlap after salt and pepper. Pecan wood is burnt down and then a sheet tin was lowered on top of coals. Next the burlap is being wet so it protects from cooking too fast. Then another sheet of tin is lowered to cover the meat and then dirt is pushed back in PIT. On the third day the dirt is removed and OMG. I had the worst job of pulling that meat apart and put in tubs . I ate Soo much meat that day and I knew I loved BBQ more than anything 💯😂

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