Why The Best Southern Barbecue Takes Weeks To Make

Rodney Scott

Rodney Scott's Whole Hog BBQ Pitmaster

Rodney Scott moved with his family to Hemingway, SC when he was just one year old. His family opened Scott’s Variety, a convenience store and grocery of sorts located on the side of the old highway that ran through town. Although they sold local produce and cold drinks throughout the week, every single Thursday they they did a little something extra: the Scott’s smoked whole hogs. The intoxicating smell of smoked pork was enough to bring in all the locals, but the flavor of the Scott family’s whole hog BBQ is what kept them coming back.

The Scott’s built their own hog pits out back behind the store and fired them up with hardwood coals. Young Rodney was just 11 years old when he cooked his first whole hog, and it couldn’t have come a day sooner. As word began to spread about the Scott’s weekly BBQ feast, more and more people were hankering for a taste. It turned out that just one day a week of whole hog BBQ was simply not enough. By the mid 1980’s they moved to smoking hogs two days a week, and before long two days turned into three. Finally, in 2012 they added a fourth day, offering old-fashioned whole hog BBQ every week from Wednesday through Saturday.

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