make barbecue is the burned barrel and the pits and you gotta stay up all night. rodney: all night. sought after all over the world for some of the finest whole hog barbecue there is. rodney and his family have been doing it like this and only like this for 43 years. burn barrel, fresh coals, slow, slow, slow-cooked all night in the pit. there are no shortcuts. this ain t a craft, this is a calling. look at that. rodney: yes. anthony: oh, man. rodney: got to have a little bit of white bread with it. anthony: yeah, at least no doubt. see this is what everybody always gets wrong in new york. you serve cornbread with barbecue? which of course falls into crumbles. yeah, you ve got to have that.
here. a run-down-looking takeout about two hours drive out of charleston in hemingway, south carolina. now, how long have you been doing this? rodney: since i was 11. sean: that s crazy. rodney: i grew up doing this. my family started in 1972, so i grew up running around this place. anthony: it s hard. rodney: it is. sean: that s why no one does it, man. that s why there s nothing but bad barbecue cause in my opinion the only true way to make barbecue is the burned barrel and the pits and you gotta stay up all night. rodney: all night. anthony: rodney scott, a man sought after all over the world for some of the finest whole hog barbecue there is. rodney and his family have been doing it like this and only like this for 43 years. burn barrel, fresh coals, slow, slow, slow-cooked all night in the pit.
this is. since i was 11. grew up doing this. crazy. my family started in 1972. so i grew up running around this place. it s hard. it is. that s why no one does it, man. that s why there s nothing but bad barbecue. because in my opinion the only true way to make barbecue is the burn barrel and the pits and you got to stay up all night. all night. gotta stay up all night. rodney: all night. anthony: rodney scott, a man sought after all over the world for some of the finest whole hog barbecue there is. rodney and his family have been doing it like this and only like this for 43 years. burn barrel, fresh coals, slow, slow, slow-cooked all night in the pit. there are no shortcuts. this ain t a craft, this is a calling.
place. anthony: it s hard. rodney: it is. sean: that s why no one does it, man. that s why there s nothing but bad barbecue cause in my opinion the only true way to make barbecue is the burned barrel and the pits and you gotta stay up all night. rodney: all night. anthony: rodney scott, a man sought after all over the world for some of the finest whole hog barbecue there is. rodney and his family have been doing it like this and only like this for 43 years. burn barrel, fresh coals, slow, slow, slow-cooked all night in the pit. there are no shortcuts. this ain t a craft, this is a calling. look at that. rodney: yes. anthony: oh, man. rodney: got to have a little bit of white bread with it. anthony: yeah, at least no doubt. see this is what everybody
here. a run-down-looking takeout about two hours drive out of charleston in hemingway, south carolina. now, how long have you been doing this? rodney: since i was 11. sean: that s crazy. rodney: i grew up doing this. my family started in 1972, so i grew up running around this place. anthony: it s hard. rodney: it is. sean: that s why no one does it, man. that s why there s nothing but bad barbecue cause in my opinion the only true way to make barbecue is the burned barrel and the pits and you gotta stay up all night. rodney: all night. anthony: rodney scott, a man sought after all over the world for some of the finest whole hog barbecue there is. rodney and his family have been doing it like this and only like this for 43 years. burn barrel, fresh coals, slow, slow, slow-cooked all night in the pit. there are no shortcuts. this ain t a craft, this is a calling. look at that. rodney: yes. anthony: oh, man.