anthony: the south is not a monolith. there are pockets of weirdness, awesomeness, and then there s charleston. where for some time now important things have been happening with food. a lot of them having to do with this guy. [ laughter ] i took a walk through this beautiful world felt the cool rain on my shoulder found something good in this beautiful world i felt the rain getting colder sha la la la la sha la la la la la sha la la la la sha la la la la la la anthony: what are we drinking? beer? we drinking harder stuff? what s going on? sean: i usually go with a budweiser and a jagermeister. anthony: budweiser and a jagermeister? so any notion of going local right out the window. sean: yeah. bartender: two jagers? anthony: uh, yeah, two jagers. yeah. cheers. good to see you again, man. sean: cheers, man. the first one s never good. the first one is never good. but it gets easier after the first one. anthony: so, look, um, this is no
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. yes. oh man. got to have a little bit of white bread with it. yeah, at least no doubt. see this is what everybody always gets wrong in new york. you serve corn bread with barbecue? which of course falls into crumbles. yeah, you ve got to have that. look at that. this is what we call pork spaghetti. gotta have some of that. man, that sauce is nice too. it s just perfect.
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. sean: look at that. this is what we call pork spaghetti. rodney: gotta have some of that. anthony: man, that sauce is nice, too. it s just perfect, right? rodney: vinegar and pepper. sean: yeah, so good.
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. sean: look at that. this is what we call pork spaghetti. rodney: gotta have some of that. anthony: man, that sauce is nice, too. it s just perfect, right? rodney: vinegar and pepper. sean: yeah, so good. rodney: that s my dad s recipe. anthony: do you do not the standard south carolina mustard dressing at all? i m sure people are going to be pissed at me about this because feel strongly about these things, but i was not liking that mustard thing. sean: oh, i can t stand it.
sean: look at that. this is what we call pork spaghetti. rodney: gotta have some of that. anthony: man, that sauce is nice, too. it s just perfect, right? rodney: vinegar and pepper. sean: yeah, so good. rodney: that s my dad s recipe. anthony: do you do not the standard south carolina mustard dressing at all? i m sure people are going to be pissed at me about this because feel strongly about these things, but i was not liking that mustard thing. sean: oh, i can t stand it. rodney: around here you scream mustard they ll think it s going on a hot dog. it s the only thing they know about mustard here. anthony: oh good. oh man, that s just so good. now how many hours about that pig is cooking? rodney: 12 hours. anthony: about 12. sean: you have to love it, you have to be head over heels in love with it to do that every day. i mean, you ever get sick of eating barbecue? rodney: no, not yet. not yet. sean: so we re all gonna be rolling out of here with the rodn