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
anthony: way out in the weeds, off the main road, and good freakin luck if you could find it, is one of the most respected barbecue joints in the u.s. of a. run by one of the most respected old-school pit masters. ask a chef. ask anybody who knows good barbecue, and they will tell you where to go. 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? since i was 11. i 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 burned barrel and the pits and you gotta stay up all night. all night.
good freakin luck if you could find it, is one of the most respected barbecue joints in the u.s. of a. run by one of the most respected old-school pit masters. ask a chef. ask anybody who knows good barbecue, and they will tell you where to go. 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