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.
south carolina because everybody moved into mill villages and immediately started eating processed food because they weren t growing their food anymore. the second thing that happened is there was a massive amount of expertise that was lost during the civil war. anthony: a lot of the southern revival, the whole turnaround started with this guy, glenn roberts. a man who asked a simple question how come grits aren t as good as they used to be? and by starting the heirloom grain company anson mills, decided to do something about it. so why do this? why does something as unwanted, meaning nobody was particularly crying out, you know what we need? we need rice that used to taste like it did in 1837. we need grits, better grits. what called to you that you felt compelled to answer? glenn: i m a cuisine whore, you know? i think that culture is interactive with cuisine, as soon as you look at cuisine,
maya: good idea. but, he has a better foot than you do. marcus: he does. he does. i wasn t ready for this. anthony: so, how does it feel to be back? marcus: it feels anthony: you seem, i gotta tell you. if i could be honest, you seem conflicted. marcus: yeah. there s 1,000 thoughts going through my head. i always feel a little guilty that i got out. anthony: if you d stayed, what do you think you d be doing right now? marcus: i would have been a farmer or dealt with some type of cattle. anthony: i m pretty sure you would have been a shit farmer, though, marcus. i really do, i just, i can t see it. okay? you d be the best-dressed god damned farmer, that s for sure.
stuff around. anthony: oh yeah. the rice is amazing. bill: it s amazing, man. anthony: yeah. you see bubba gump, you get angry? sean: i get very angry. anthony: for me, it s chili s, because you see chili s along the mexican border. it s like what the ? i m sorry, do we have a shortage of mexicans in this country. is there a shortage of good food? you re eating at chili s? i really want to pull up the car, get a tire iron and walk in and just straighten some people out. sean: clean house. road house style. anthony: road house. vastly underrated film.
it really is. sean: oh it s very unique. it s been a lot of fun to watch the food scene here go from kind of what everybody else is doing and was doing to doing something very singular and very special. anthony: and when you got a tradition and when you have traditional recipes and a story behind food like you have here, uh, that s that s a really cool thing. sean: well, the thing is i m still discovering stuff here. i ve been here 12 years. anthony: that barbecue that rodney gave was sick, man. sean: he is a force to be reckoned with, man. like, we talk about europe, everybody travels hours to go to el bulli or travels hours by car to go michel bras. it s the same thing here we just do it for barbecue. got a hit? anthony: i don t know, let s see. yeah. sean: you did. it bit right below the hook. anthony: yeah, that s an intelligent mother fish, too. big and intelligent. sean: so just hook up under